Ok! So these are just fabulously easy to put together and will be the best taco’s you ever ate!! Big claim I know, but they really are just so wow!!! Give them a shot and see!
Ready to attack!
Build your own…
MANGO AVOCADO SALSA
2 avocados, chopped
1 large mango, chopped same size as avocado
juice of 2 limes
3 tablespoons chopped coriander
1 green chili, chopped
1/2 teaspoon chilli flakes of choice (i used Aleppo chili)
Mix all ingredients together, add salt and pepper to taste. Set aside.
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced
1 tablespoon milk (to make the sauce more runny)
Mix all of the above ingredients together in a bowl and chill till needed.
1 pounds talipia fillets cut into bite size pieces (make sure they are rinsed and dried with paper towels before you cut)1
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 tbsp flour
2 tablespoons oil for frying
Once the fish is cut, toss in all the spices and flour. Now heat oil in a nonstick frying pan and fry the fish till brown and crispy.
2 tomatoes, chopped
1/2 onion, chopped
1/4 cup coriander
Juice of 1-2 limes
Salt and pepper
500 grams shrimp
3 cloves of garlic
4 tablespoons peri peri sauce or according to taste
1 tablespoon olive oil
Salt and pepper
Place the shrimp in a bowl and add crushed garlic, hot peri peri sauce and the olive oil. Let it marinade for 15 minutes.
Heat your non stick frying pan and fry the prawns for 2-4 minutes till cooked. Take them out on to a plate and serve very quickly.
Assembly of Taco’s
12 (6-inch) corn tortillas
2 cups shredded cabbage
Cheese of choice – I used the Mexican Cotija cheese crumbled on top but it was also good with the grated Mexican cheese mix you get in all supermarkets.
Heat a frying pan and warm the tortillas on it one by one and keep in a tortilla dish or another flat dish with a cover so they stay warm. Stuff your tacos with the shrimp, mango avocado salsa, tomato onion salsa, some cabbage, radish, and a bit of cheese of your choice. Drizzle with the lime crema and spoon on some tomato salsa or some salsa verde (I used store bought), sprinkle with some cheese if you wish. Enjoy!
So with all the amazing cherry’s floating around the last few weeks I have been making a lot of this beautiful French dessert. Its not too sweet with only 1/4 cup of sugar and is really delicious! Its so easy that my two girls made it last night and it came out perfect. It is tradition to leave the stone’s in the cherries as the stones impart an almost almond like flavor into the clafoutis. It’s also pretty fun to play “tinker tailor” with the stones left on their plate and have everyone tell their fortune on the table after they are done devouring it!
3/4 cup heavy/thick cream
1 teaspoon vanilla paste
1/2 cup milk
1/4 cup caster sugar
2/3 cup plain flour
1 tablespoon kirsch
450 g black cherries
icing sugar to dust the top
Preheat ove to 180C or 350F.
Whisk the eggs with he sugar and flour, then stir in the cream, milk and vanilla. Add the kirsch and cherries and stir well. Rub butter around a 23 cm or 9 inch round baking dish, pour in the clafoutis mix and bake for 30 – 35 ( mine usually takes 50 minutes) minutes or until golden on top. Dust with icing sugar and serve.