Squirrel tacos are ideal for a summer lunch, or picnic - serve with homemade salsa and guacamole for a special treat
Sometimes, inspiration comes from the strangest sources, or maybe that just happens because I’m always on the lookout for new ideas. I was in a doctor’s surgery a couple of weeks back with a friend and whilst she was in with the practice nurse, I began to riffle through the ancient magazines on a side table. There were leaflets advertising local businesses, too, and they were more interesting than the dog-eared issues on offer. As an aside, is it just me who has never heard of the people referred to on the front of the gossip mags? ‘Kerry and Mark’s Secret Wedding!’ ‘Jessica’s Diet Disaster’ … not a clue. I’ll read anything, so I went for the take-away menus and discovered a local Mexican one. The person who wrote it had imagination: ‘tacos with crunchy peppers, sweet onions and your choice of juicy meat or tasty fish filling, with creamy guacamole, spicy tomato salsa, and sour cream, jack cheese’.
That sounded like a plan to me, only with squirrel and an alternative to ‘jack’ cheese, because I had no idea what that was either. Google later informed me that it was ‘Monterey Jack’ – which I should have known, but I was in creation mode and my brain overrode the obvious.
You can buy the crunchy tacos now, already made, and they’re easier and slightly less messy to deal with – especially for small children and the elderly (me). Give ‘em a go – they really are superb for a summer lunch, or a picnic. Take along plenty of baby wipes.
Above: Serve with guacamole and soured cream, salad and cold lager.