Tacos are one of those meals that require minimum effort but give out maximum taste – they’re the ultimate fun finger food for picnics, eating outdoors and as something to serve for dinner parties. Plus, they’re easy to adapt for vegetarians/vegans and they work with both meat and fish! Here are three different ways of serving tacos, giving you plenty of options!
Tortillas, depending on how many guests depends on how many you will need.
220g fish of your choice, we recommend anything battered or will hold its shape easily
1 tsp chipotle paste
175g white cabbage
1 red onion
Handful of coriander
First prepare your fish and cook according to instructions of the fishmonger or packaging. While the fish is cooking, mix the chipotle and mayonnaise together and warm the tortillas, you can either do this in the microwave or the oven, or on the hob, whatever you prefer.
Shred the cabbage and slice the onion into small pieces and toss together with the coriander. Squeeze the juice of one lime over the top of the salad. Season to your taste.
Once the fish is cooked, spread the tortillas with the spicy mayo mix, place the salad and fish through the centre and top with any remaining mayo.
Black Bean Tacos
1tbsp vegetable oil
3 garlic cloves
3x 400g cans of black beans
1.5 tbsp smoked paprika
1.5 tbsp ground cumin
3tbsp cider vinegar
1.5 tbsp honey – you can find real Dorset honey here.
Tortillas, as many as you need for the occasion.
Many of Dorset’s cider producers also offer cider vinegar and you can find oil, herbs and spices here.
Start by heating the oil in a large frying pan. Chop the garlic and add to the pan, fry until golden and then drain and rinse the beans and add them. Cover in spices, the vinegar and the honey and cook until warmed through crushing gently with the back of a wooden spoon. Season to your taste and then set aside.
Warm up the tortillas and pile the beans on the tortillas, you can then add salad, salsa or other sauces and enjoy!
2 tsp oil
1 tsp ground cumin
1 tsp smoked paprika
450g skinless chicken breast – find meat here.
Tortillas, as many as you need for your party.
Start by mixing the oil with the cumin and paprika on a large plate, sit the chicken on the plate and rub until it is covered with the oil mix. Season as you like and then line a baking tray with foil, placing the chicken plump side up. Grill until cooked.
Once the chicken is cooked, remove from the grip and allow to cool slightly. Heat the oven to 180 degrees and then cut the chicken into chunks and spoon the juices from the grill over the top.
Place the tacos on a baking sheet and warm through in the oven for around 3 minutes.
Pile the chicken with salads, salsa and other sauces as you like and enjoy!
Of course, tacos aren’t complete without guacamole and salsa, so see our easy way to pull those together below!
2 medium ripe avocados
4tsp lime juice
2 spring onions
3tbsp chopped coriander
A pinch of chilli flakes
Peel, stone and chop the avocados and mash with a fork leaving some places chunky. Chop the spring onions and add along with lime juice, the coriander and chilli flakes, give it a good mix and you’re ready to go.
4 medium sized tomatoes
1 red pepper
1 red onion
1/4 tsp rapeseed oil
2 tsp lime juice
1/4 tsp ground cumin
A pinch of chilli flakes
Half the tomatoes and quarter the pepper, slice the onion into 8ths and place on a lined baking tray. Brish the oil over the veg and grill for 15 minutes, turning halfway through until well charred. Remove and set aside to cool. Once cool, scoop out as much of the seeds and juice of the tomatoes as possible, leaving the pulp and skin. Peel the pepper.
Chop the veg into small pieces and combine in a bowl with the lime juice, cumin, chilli flakes and seasonings of your choice.