Craving something quick, easy, and delicious? These banana blossom street tacos are your answer! Marinated to savoury perfection and baked until golden, the banana blossom provides a satisfying filling, while fresh toppings add a juicy, delightful crunch.
You will need
Serves 4
- 2 tins banana blossom, drained
- 8 street taco tortillas (the mini ones, if you can find them)
- 1/2 red cabbage, sliced thinly
- 1 carrot, grated
- 2 mangoes, diced
Korean sauce:
- 2 tablespoons BBQ sauce
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon maple syrup
- 1 teaspoon chilli paste
- 1 tablespoon olive oil
To serve:
- Coriander
- Fresh sliced chilli
Recipe: Koori Kitchen / Georgia Smith
Directions
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Step 1
Drain the banana blossom and pull apart with your fingers until it’s all shredded.
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Step 2
Combine all the sauce ingredients in a bowl and add the shredded banana blossom, mixing well. Cover and place in the refrigerator to marinate for at least 2 hours.*
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Step 3
While you’re waiting for the banana blossom, prepare all of your taco toppings and place in the fridge in separate bowls.
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Step 4
Preheat the oven to 220℃. Once the banana blossom has marinated, spoon out the mixture evenly on a lined baking tray. Bake for 40 minutes. (Give it a mix with tongs halfway through. Once the mixture is cooked it should be a nice deep golden brown colour.)
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Step 5
To assemble the tacos, fry your tortillas for 30 seconds on each side in a frying pan.
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Step 6
Add the filling and all your fresh toppings. Enjoy!
Hot tip!
*To save time waiting, you can prepare the banana blossom the night before and marinade overnight.
Recipe: Koori Kitchen / Georgia Smith
