BEER BATTER FISH TACOS W/ JALAPEŃO TARTARE

Change up your taco game with these fresh and zingy fish tacos. Perfect for warm summer nights when you want something light, simple and full of flavour.

Prep 00:20

Cook 00:10

Easy 

Ingredients 

1L rice bran oil for frying

12 corn tortillas, warmed  

500g snapper fillet 

1 1/2 cups self-raising flour 

1 tsp smoked paprika 

1 tsp onion powder 

1/2 tsp turmeric powder

1/2 tsp chilli powder 

350ml beer 

Jalepeńo tartare 

1/2 cup sour cream 

1/2 yoghurt 

1/4 white onion, finely diced 

2 Tbsp pickled jalapeno peppers, finely chopped 

1 Tbsp pickle juice 

2 Tbsp dill, finely chopped

2 Tbsp coriander leaves, finely chopped 

1/4 tsp salt 

To Serve

1/4 iceburg lettuce, shredded 

Lemon wedges 

Extra dill and coriander for garnish 

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Method

Step 1. Place the flour and spices in a mixing bowl and whisk together to combine. Add the beer and whisk until smooth. Set aside to rest for 20 minutes.

Step 2. To make the sauce, mix together all of the ingredients in a bowl and refrigerate until you’re ready to serve. 

Step 3. Cut the fish into finger sized strips and heat the oil 190C or until a wooden spoon sizzles gently when dipped into the oil.

Step 4. Dip the fish in the batter, let the excess drip off and gently place into the hot oil. Fry for 2-3 minutes or until golden and crisp. Drain on paper towel and season with salt.

Step 5. Serve with warm corn tortillas, the jalapeno tartare sauce, shredded lettuce, lemon wedges and extra fresh herbs.

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LEFT OVER ROAST CHOOK TACO

Leave the old roast chook salad rolls behind and rip into this roast chook tacos!  

Prep 00:10

Cook 00:15

Serves 4

Super Easy 

Ingredients 

12 soft flour tacos, warmed 

3 cups rotisserie chicken, shredded (plus the juice or ‘jelly’ from the bag)

1/2 onion, diced 

2 cloves garlic, finely chopped 

2 tsp ground cumin 

2 Tbsp chipotle in adobo*, chopped 

To serve 

1/4 white cabbage, shredded 

Sour cream 

Extra chipotle in adobo sauce

Fresh coriander

Lime wedges 

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Method

Step 1. Fry the onion and garlic in olive oil until soft. Add the cumin and season with a little salt. Add the chipotle sauce and chicken jelly (if you have it) with 1/4 cup water. Simmer gently for 2-3 minutes.

Step 2. Add the chicken and stir through the sauce (add more water if needed to moisten). 

Step 3. Serve the chicken with warm, soft tortillas, extra chipotle sauce, sour cream, shredded cabbage, coriander and lime.

Notes: 

* You can find chipotle in adobo at most large supermarkets these days alternatively hit up your local speciality grocer or online. 

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IT’S TACO TUESDAY

AVO ALE BRAISED PULLED PORK TACOS W/ AVO HOT SAUCE

RECIPE BROUGHT TO YOU BY AUSTRALIAN AVOCADOS

PREP 00:20

COOK 03:30

SERVES 6

Capable Cooks

INGREDIENTS

Avo Ale Braised Pulled Pork 

1.5 kg boneless pork shoulder, trimmed

1 tablespoon brown sugar 

2 teaspoons cumin 

2 teaspoons smoked paprika 

1 teaspoon sea salt

2 tablespoon extra virgin olive oil 

1 large brown onion, roughly chopped

4 garlic cloves, crushed 

375ml Grassy Knoll Aussie Avo Cream Ale 

500ml beef stock

Avocado Hot Sauce 

1 jalapeño pepper, stems removed, deseeded

1 habanero pepper, stems removed, deseeded

2 medium Australia Avocados

1 lime, juiced

1 clove garlic, crushed 

¼ cup of olive oil

To serve

12-18 corn tortillas, warmed  

¼ wedge purple cabbage, finely sliced 

1 small red onion, finely sliced 

1 large mango, flesh chopped into cubes 

1 cup coriander, roughly chopped

METHOD

Step 1.  Preheat oven to 180C. Combine the brown sugar, cumin, paprika, salt and pepper in a small bowel. Rub the pork with this spice mixture, getting into crevices. 

Step 2. Heat the olive oil in a large flameproof casserole dish or ovenproof heavy-based saucepan over medium-high heat. Add the pork and cook, turning frequently, for 5-7 minutes or until browned all over. Transfer to a plate. Reduce heat to medium-low and add the onion and garlic and cook, stirring, for 3-4 minutes, until softened. Add the Avo Ale and stock and bring to a simmer, scraping the bottom of the pot with a spoon to release any bits stuck to the bottom. Add pork back to the pot. Cover with a lid and place into the oven for 3-4 hours until very tender. 

Step 3. Remove pork from the oven and roughly shred the meat. Place over medium heat on the stove top and cook, simmering for 20 minutes until sauce thickens. 

Step 4. Make the Avocado Hot Sauce by bringing a medium pot of water to the boil, Add in the jalapeno and habanero. Boil for ten minutes. Use tongs to take them out and set aside to cool. Reserve the cooking water. To a blender, add the cooled chilli, avocado flesh, lime juice, garlic, olive oil and a dash of the chilli water. Blend on high until completely creamy, add more of the boiled chilli water until you reach the consistency you like. 

Step 5. Serve warmed corn tortillas with the shredded Avo Ale Pulled Pork, Avocado Hot Sauce, purple cabbage, mango, coriander and red onion. Serve with cold Avocado Beers. 

Note: 

If you can’t find habanero or jalapeño peppers. Use 2-3 long green chillies, deseeded (or not) depending how hot you’d like your sauce. 

For an alcohol-free version. Replace the beer in the Avo Ale Pulled Pork with 1 tablespoon of vinegar and 350ml extra beef stock 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Olivia Blackmore

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY AUSTRALIAN AVOCADOS

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MEXICAN ROADSIDE CHICKEN W/ CHARRED TOMATO SALSA

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tbs extra virgin olive oil

1 tbs smoked paprika

1 tbs ground cumin

1 tbs dried oregano

½ tsp chilli powder

½ tsp ground cinnamon

Finely grated zest of 1 orange plus juice of ½

1kg skinless chicken thigh fillets

CHARRED TOMATO SALSA

2 tbs extra virgin olive oil

6 Roma tomatoes, halved

2-3 jalapeño chillies (according to taste), halved, plus extra sliced, to serve

1 white onion (or ½ brown onion), sliced into 1cm-thick rings

2 cloves garlic, roughly chopped

1 bunch coriander, roughly chopped

Juice of 1 lime

½ tsp sugar

TO SERVE

Warmed tortillas

Thinly sliced red cabbageSour cream

Coriander leaves

Lime wedges

PUTTING IT ALL TOGETHER: 

To make a marinade, combine oil, spices and orange zest and juice in a bowl and season. Add chicken and turn to coat. Cover and chill for 20 minutes or even overnight if you’re working ahead. When ready to cook, bring to room temperature, then thread fillets onto pairs of skewers to hold them in shape.

For charred tomato salsa, heat a chargrill pan or barbecue to high. Combine oil, tomato, jalapeño and onion in a bowl and season. Grill mixture for 5-7 minutes until charred all over. Cool, then transfer to a food processor, add garlic, coriander, lime juice and sugar,.season well and pulse until coarsely chopped.

Grill chicken skewers, turning once, for 8-10 minutes until cooked through and charred. Rest for 5 minutes loosely covered with foil. Remove skewers, slice chicken and serve with tortillas, cabbage, sour cream, coriander and lime wedges.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MEX IS BEST