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!

WKND - - Kitchen Classics Some Like It Crisp -

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.

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