asian-in­spired tacos - - EAT REAL -

Who doesn’t like tacos? Bril­liant for a ca­sual get-to­gether, this twist on Mex­i­can lets peo­ple have some fun while fill­ing their tor­tillas with in­ter­est­ing flavours. For the tor­tillas, ei­ther buy a good-qual­ity brand (with the least amount of in­gre­di­ents) or make your own. serves 4 12 ⁄ tsp pa­prika 12 ⁄ tsp ground cumin 12 ⁄ tsp ground co­rian­der Pinch of freshly ground black pep­per 1 lime, rind finely grated 3-4 cups baby corn, halved length­ways Co­conut oil, to fry Chilli sauce, to serve


13 ⁄ cup chickpea (be­san) flour 500ml (2 cups) wa­ter Pinch of salt 2 tbs ex­tra vir­gin olive oil


12 ⁄ wom­bok (Chi­nese cab­bage), thinly sliced 2 green shal­lots, thinly sliced 4cm-piece fresh ginger, peeled, cut into thin strips 3 jalapeño chill­ies, thinly sliced 1 bunch fresh co­rian­der, leaves and stems coarsely chopped 2⁄3 cup cashew nuts, chopped


1 lime, juiced 3 kaf­fir lime leaves, thinly sliced 2 gar­lic cloves, crushed 1 fresh long red chilli, finely chopped 125ml ( 12 ⁄ cup) soy sauce


2 av­o­ca­dos, mashed 3 jalapeño chill­ies, de­seeded, sliced 1 lime, juiced 1 bunch fresh co­rian­der, leaves and stems coarsely chopped

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