For your next trendy party, stuff crisp taco shells with all sorts of tantalising fillings and your guests may just do the salsa!
FRIED TEMPURA FISH IN TACO
4 taco shells
120g fish fillet, cut into slices
1 egg, lightly beaten + dash of salt and sugar
¾ cup plain flour
½ cup tempura flour mixed with adequate cold water
French fries ingredients
60g frozen French fries
1 tbsp garlic, chopped
1 tbsp shallot, chopped
1 tbsp dried shrimps, rinsed and coarsely chopped
½ tsp chilli powder
Dash of MSG
Dash of pepper
½ tsp salt
Pinch of salt
Dash of pepper and ground black pepper
1 tsp Sriracha chilli sauce
Some salad leaves
Some shredded carrot
Some shredded cucumber
Adequate sour cream
A few slices cheddar cheese (optional)
Prepare the French fries: Deep-fry the fries in hot oil until crispy then drain well.
Sauté garlic and shallot with 2-3 tablespoons oil until fragrant. Dish out. To the same oil, add the dried shrimps and fry till crispy. Add chilli powder and toss in fries, garlic and shallots. Stir in seasoning to mix.
Prepare the French fries: Cut fish fillet into thick slices. Season with marinade (A).
Dip fish slices in beaten egg then into flour. Shake off excess flour and coat with tempura batter.
Heat enough oil in a wok and deep-fry fish slices till crunchy and golden brown. Drain from oil and put on crushed paper kitchen towels.
Bake or grill taco shells in a preheated oven at 160°C for 3-4 minutes till extra crunchy.
To serve, place a piece of salad leaf on each taco shell, top with some shredded carrot and cucumber. Add a piece of fish, a slice of cheddar cheese and some sour cream on the side. Serve immediately with a little topping of French fries.
ROAST CRISPY CHICKEN IN TACO
3 pieces crunchy taco shells
1 piece roasted chicken drumstick (store-bought)
1 tsp dark soy sauce
1 tbsp cornflour
2 tbsp shredded red capsicum
Adequate salad leaves, shredded
A few strips carrot and Japanese cucumber
Adequate purple cabbage, shredded
2 tbsp mayonnaise
1 tbsp wasabi mayo sauce
Pinch of sugar and salt
Debone roast chicken drumstick and cut into 3 equal pieces. Lightly season with dark soy sauce and sprinkle with a little cornflour. Lightly pan-fry.
To serve, spread some shredded capsicum and salad leaves into the taco shells. Add a piece of prepared chicken. Top with the rest of the garnishing ingredients and serve with a drizzling of mayo wasabi sauce.
AVOCADO SALSA IN TACO
3-4 pieces crunchy taco shells
1 medium tomato
1 medium ripe avocado
1 tbsp diced carrot
1 tbsp diced yellow capsicum
30g cucumber, diced
30g diced celery
2 tbsp fresh corn kernels
1 tbsp coarsely chopped coriander
1 tbsp chopped spring onion
2 tbsp extra virgin olive oil
¼ tsp chilli flakes
¼ tsp ground cumin
½ tsp salt or to taste
1 tsp plum sauce
2-3 tbsp fresh lime juice
Cut tomato into quarters, remove the seeds and dice. Dice avocado and drizzle with a little lemon juice (to prevent oxidation).
Combine tomato and avocado with the rest of the vegetables in a bowl. Mix well.
Add sauce ingredients and toss to combine.
To get taco shells crunchy, bake them in a preheated oven at 160°C for 3-5 minutes.
Place a lettuce leaf in the taco shell. Spoon the avocado salad filling ingredients over and serve at once.