CHICKEN AL PASTOR TACOS

 A simplified, but tasty take on the “al pastor” method for tacos. Salty, sweet and spicy. A great one to share with friends; a taco in one hand and a cold beer in the other. 

Prep 00:20

Cook 00:30 

Serves 4

Easy

Ingredients 

12 small, soft flour tortillas 

1kg skinless chicken thigh 

4 fresh pineapple rounds, cut 2cm thick

Marinade 

1 cup pineapple juice 

2 tbs olive oil 

2 tinned pineapple rings 

4 cloves garlic 

1 tbs smoked paprika 

1 tbs oregano 

1/4 tsp ground cinnamon 

1 tsp salt 

1 dried chipotle chilli*

1 dried guajillo chilli*

To serve

Sour cream

Finely chopped white onion 

Fresh coriander 

Lime wedges

Hot sauce

Method

Step 1. Rehydrate the dried chillies by covering with hot water. Allow to soften for around 15 minutes. Remove the chillies and keep the water aside.

Step 2. To make the marinade, add all of the marinade ingredients to a blender jug along with a splash of the steeping water from the dried chillies and blend until smooth. 

Step 3. Coat the chicken in the marinade and allow it to sit in the fridge for at least 2 hours (optional).* 

Step 4. Preheat the BBQ to high heat. Cook the chicken and the pineapple on the grill until caramelised and cooked through. Warm up the tortillas briefly on the grill. Roughly chop the chicken and the pineapple and serve on warm flour tortillas with sour cream, white onion, fresh coriander, lime and your favourite hot sauce.

Notes

*If you can’t find dried whole chillies, you could use a teaspoon dried chipotle powder and a teaspoon dried giajillo powder or omit these ingredients. It will still taste great!

* You can skip the long marinating time and simply cook the chicken straight away to save some time. Also note that you do not want to marinade any longer than 2hrs as the pineapple juice can denature the proteins in the chicken making it overly tender and unappetising. 

TACO TIME! MORE RECIPES HERE

Coca-Cola Pulled Pork Tacos

A great way to jazz up a store-bought pulled pork with some simple, flavourful additions. One can of humble Coca-Cola takes these tacos to the next level.

Prep 00:20

Cook 00:30

Serves 4

Easy 

Ingredients 

12 small, soft corn tortillas 

2 whole corn on the cob, husk removed

Coca-Cola Pulled Pork 

2 packed cups store-bought or your own homemade pulled pork (my recipe for that here..)*

1 x 375ml can Coca-Cola

1/2 brown onion, diced  

1 tbs smoked paprika

2 tsp ground cumin 

1 tsp chilli powder 

1 tbs chipotle in adobo, chopped  

Apple Slaw 

1 Granny Smith apple, julienned 

1/4 red cabbage, finely sliced  

1 cup Greek yoghurt 

2 tbs finely chopped fresh parsley 

2 tbs finely chopped fresh coriander 

2 tbs finely chopped fresh mint 

2 tbs apple cider vinegar

1 tbs olive oil 

To serve 

100g crumbly feta cheese 

Lime wedges 

Method

Step 1. To make the pulled pork, fry the onion in a tablespoon of olive oil on medium heat until soft. Stir in the spices and chipotle. Add the pulled pork, followed by the Coca-Cola and cook for around 5 minutes or until the liquid has reduced, creating a glossy sauce. 

Step 2. Cook the corn on a griddle pan over medium heat until charred and tender. Slices the kernels from the cob.

Step 3. To make the apple slaw, mix together the yoghurt, herbs, vinegar and oil in a bowl. Season with salt and mix in the apple and cabbage.

Step 4. Warm up the corn tortillas over the grill or in the microwave and serve them with the pulled pork, apple slaw and grilled corn. Top with crumbled feta and a squeeze of fresh lime.

Notes

* You could also make this recipe with some shredded store-bought BBQ chicken. Similar to this recipe here… 

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MORE TACOS HERE

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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VEGAN FRIED TOMATO TACO

A seriously tasty taco for all. This recipe is vegan and is perfect for entertaining or to spice up your Meat Free Mondays or Taco Tuesdays.

Prep 00:20

Cook 00:30

Serves 3-4

Easy 

Ingredients 

12 soft corn tortillas 

8 medium sized green tomatoes, cut into wedges  

1 1/2 cups plain flour 

1 cup nut milk

2 cups breadcrumbs

Rice bran oil for frying 

Black Beans 

1 400g tin black beans 

1 brown onion, diced  

2 tsp cumin seeds 

2 tsp coriander 

1 tsp chipotle powder 

1/2 can beer 

Fresh Green sauce

1/4 cup olive oil 

2 limes, juiced 

1/4 white onion, finely diced

2 jalapenos, sliced

Small handful fresh coriander

Small handful fresh parsley 

Small handful dill 

Pinch of sea salt

1 avocado

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Method

Step 1. To make the beans, fry the onion in olive oil until soft. Add the cumin seeds, chipotle powder and ground coriander and cook briefly until fragrant. Add the beans and season with salt. Add the beer, stir through and reduce until mostly evaporated. Mash roughly, set aside and keep warm.

Step 2. To make the green sauce, add everything to a blender jug starting with the liquid ingredients. Blend until smooth. Adjust seasoning to your liking.

Step 3. To make the fried tomatoes, place the flour, breadcrumbs and nut milk into separate bowls. Coat the tomato wedges in flour, then nut milk and then breadcrumbs. Set them aside on a tray and heat 1 inch of rice bran oil in a large pan with deep sides.

Step 4. Fry the tomatoes in batches until golden and drain on paper towel. 

Step 5. Heat your corn tacos and serve with the beans, green sauce, fried tomatoes and fresh coriander.

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TACO TIME!

CARNE ASADA W/ SALSA VERDE TACO

These simple steak tacos are an excellent way to make your meat go further and to add a bit of flare to your taco repertoire. A quick and easy crowd pleaser.

Prep 00:10

Cook 00:15

Serves 4

Easy

Ingredients 

Salsa Verde

1/2 white onion 

1 jalapeno pepper 

2 cloves garlic 

1 large handful flat leaf parsley 

1 large handful fresh coriander 

1 lime, juiced

1/2 cup olive oil 

12 soft corn tortillas, warmed 

400g flank steak 

2 tsp cumin seeds

2 tsp dried oregano

1/2 tsp chilli powder

To serve

1/2 white onion, finely diced

Sliced jalapenos 

Fresh coriander 

Lime wedges 

Method
Step 1. To make the sauce, place all of the ingredients in a food processor. Season with salt  and blend until smooth. Adjust flavour to your taste.

Step 2. Rub the steak with cumin, oregano and chilli powder. Season generously with salt and lightly coat with olive oil. Cook the steak in a hot, cast iron pan for 2-3 minutes on one side and 1-2 minutes on the other side. Allow it to rest for 5 minutes before slicing into thin strips. 

Step 3. Serve the steak on warm corn tortillas with the salsa verde, white onion, sliced jalapenos, fresh coriander and lime wedges.

Notes: 

* Make these tacos with any kind of steak you like. Other cuts that work well are skirt steak and rump. Best cooked rare to medium-rare.

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YOU CAN’T GO WRONG WITH THESE…

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

HARD SHELL TACOS

Everyone loves a classic hard shell taco (well at least I hope they do!) Try making your own spice mix that you can multiply and use over and over again. Make this dish your own by adding your own twists!

Prep 00:15

Cook 00:15

Serves 4

Super Easy 

Ingredients 

HQ Spice mix 

1 Tbsp smoked paprika 

1 Tbsp ground cumin 

2 tsp ground coriander 

2 tsp onion powder 

1 tsp chilli powder 

1 tsp oregano 

1/4 tsp salt 

12 hard shell tacos 

500g regular beef mince 

1 onion, diced 

2 Tbsp HQ spice mix 

To serve

1/4 iceburg lettuce, shredded 

2 tomatoes, diced  

Tasty (cheddar) cheese, grated 

Sour cream 

Lime wedges

Hot sauce

Method

Step 1. Preheat the oven to 200C and arrange the tacos on a tray. To make the spice mix, place all of the ingredients in a small jar or bowl and mix together.

Step 2. Heat some oil in a frypan and saute the onion until slightly charred. Add the beef and cook until well browned. Season with salt. Add 2 Tbsp of the spice mix and stir through. Add a splash of water to loosen and cook for a further 2-3 minutes.

Step 3. Heat the tacos in the oven for 3-5 minutes. Serve with shredded lettuce, diced tomato, grated cheese, sour cream, lime wedges and hot sauce. 

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