Tic... Tac... Tacos!

This Mexican crowd- PLEASER needs no introduction. it ’s incredibly VERSATILE — so, GET YOUR Tortillas, pick YOUR stuffing And YOU’RE good To go!

240 gm pulled chicken stew 4 pc corn tortilla ( 3- 4 inches diameter each) 20 gm lettuce chiffonade 10 gm sour cream 5 gm grated Halloumi cheese 2 gm pickled onion Corn oil, to deep- fry

For the chipotle mayonnaise: • 1 tbsp mayonnaise • 1 tbsp chipotle paste

Method

For the tempura mix: mix the soda water with flour until it attains a thick consistency with which to coat the shrimp well; season with salt and pepper. Combine the ingredients for the chipotle mayo; set aside. Dip the shrimp in tempura batter and deep- fry until golden brown. Heat flour tortillas slightly and place shrimps on top. Dress with chipotle mayonnaise and pickled cabbage salad. Serve with lime wedges.