Supplies
- Hard shell tacos:
- 250g lean minced beef
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp chipotle paste
- 2 tsp chilli powder
- 1/4 tsp salt
- 2 tsp cumin
- 1 tsp oregano
- black pepper
- 6 -8 hard shell tacos
- 1 tomato, finely diced
- 1 red onion, finely diced
- Lettuce, finely shredded
- 75g grated mozzarella/cheddar mix
- Soft shell tacos:
- 24 king prawns, peeled and deveined
- 100g coconut Flour
- 200g desiccated coconut
- 2 egg whites
- 6 - 8 soft corn tortillas
- shredded lettuce, to serve
- Guacamole, to serve
- coriander, to serve
- Spicy salsa, to serve
Steps
- Hard Shell Tacos: Finely chop the onion and fry in 1 tbsp oil over medium-high heat for a few mins. Add the minced beef and cook until browned, draining off any fat if you want. Add the garlic and fry for 1 min, then add the chipotle paste, chilli powder, cumin, oregano, black pepper, salt and 100ml of water. Let simmer over medium heat until thickened.
- To serve, pile some shredded lettuce into the taco shells then top with the mince mixture. Sprinkle over some chopped tomatoes and red onion and finish with some grated cheese.
- Soft Shell Tacos: Set out the flour, desiccated coconut and egg in three separate bowls.
- Take a prawn and coat it in flour, followed by egg white and lastly the desiccated coconut. Repeat until all the prawns are coated.
- When you are ready to cook, heat some oil in a pan over a medium heat and fry the prawns in batches of 4-5 for a couple of minutes on each side until they are golden and cooked through.
- Place on some kitchen paper to drain excess oil once cooked.
- Assemble the tacos by spreading some guacamole onto a soft corn taco and topping with shredded lettuce. Place a few prawns on top and then drizzle with salsa.
- Garnish with coriander and serve.