Taco Tuesday!

Whichever filling you choose – juicy steak, spiced up cheese or crispy avo and egg – these messy Mexican mouthfuls are a delicious way to bring some creativity to the table

Taco Tuesday!

Huevos rancheros (fried eggs) with avo fries and a smashed tomato salad

Serves  6 – 8

6 – 8 medium tortilla wraps, to serve
Fresh coriander, to serve

For the avo fries
½ tsp salt
¼ cup flour
2 eggs, beaten
1 1/2 cups breadcrumbs or panko crumbs
2 firm-ripe medium avocados, pitted, peeled and sliced into 1 ½ cm wedges

For the tomato salad
2 tbsp olive oil
1 tsp cumin seeds, crushed
Salt and pepper
500g exotic tomatoes, halved

For the eggs
6-8 tsp oil
3-4 tsp cayenne pepper
6-8 eggs

1. For the avo fries, combine the salt and flour in a shallow dish. Add the beaten eggs to a separate shallow dish and prepare a third dish with the breadcrumbs. Coat each avocado slice in flour, then dip in the egg and then in the breadcrumbs. Place on a greased baking tray and bake for 15 minutes until golden.
2. For the tomato salad, heat the oil in a frying pan adding salt, pepper and cumin seeds until fragrant. Toss the tomatoes in the hot oil, then set aside.
3. For the fried eggs, place one tsp of oil and ½ tsp of cayenne pepper in the pan per egg. Allow the oil to heat and swirl around to cover the bottom with the spice. Break the egg into the pan and fry until the yolk is cooked to your liking. Season with salt and pepper.
4. To serve, place some of the smashed tomato salad on each wrap, then place the avo fries and top with an egg and fresh coriander.

Steak tacos with bell pepper slaw, lime mayo and gorgonzola

Serves 6 – 8

For the steak tacos
500g porterhouse or rump steak
¼ cup olive oil
2 tbsp coriander, chopped
1 red chilli, finely chopped
Juice of 1 lime
1 tsp paprika
Salt and pepper
6 – 8 medium tortilla wraps, toasted
100g gorgonzola or blue cheese, to serve

For the slaw
1/4 cup white vinegar
1 tsp sugar
½ tsp salt
½ red bell pepper, finely sliced
½ green bell pepper, finely sliced
½ yellow bell pepper, finely sliced

For the mayo
½ cup mayonnaise
Juice and zest on ½ lemon

1. For the steak, mix together the oil, coriander, chilli, lime juice and seasoning. Pour the marinade over the steak and store in the fridge for two hours.
2. Heat a griddle pan with a tablespoon of oil and cook the steak for 3 – 5 minutes until browned on the outside and medium-rare on the inside. Allow to rest for 10 minutes before slicing into thin strips.
3. For the slaw, mix together the vinegar, sugar and salt. Pour over the vegetables and allow to stand for 30 minutes.
4. For the mayo, mix the lime juice and zest with the mayonnaise.
5. To serve, place some of the slaw on each taco, top with steak strips, the lime mayo and a crumble of the gorgonzola cheese.

Haloumi sticks with chilli cashews, red onion pickle and herb slaw

Serves 6 – 8

320g haloumi, cut into five 2 cm sticks
¼ cup olive oil
½ cup sesame seeds
6 – 8 medium tortilla wraps

For the chilli cashews
2 tsp sesame oil or vegetable oil
2 small red chilli, chopped
¾ cup cashew nuts
3 tbsp white wine vinegar
1 tbsp honey
½ tsp salt
1 tbsp sesame seeds

For the red onion pickle
1 small red onion, thinly sliced
¼ cup vinegar
½ tsp salt
1 tsp sugar
½ tsp coriander seeds, toasted and crushed

For the herb slaw
1 cup green cabbage, shredded
½ cup parsley, roughly chopped
½ cup mint, roughly chopped
Juice of 1 lemon
½ tsp salt
1/3 cup mayonnaise

1. For the chilli cashews, sautee the chilli, sesame seeds and nuts in the oil until slightly toasted and fragrant. Add the vinegar, honey and salt to the pan and stir until the liquid has reduced and become slightly sticky.
2. For the onion pickle, mix all of the ingredients in a bowl and set aside for 10 minutes.
3. For the herb slaw, mix all of the ingredients together.
4. Skewer the haloumi on their sticks and brush with olive oil. Place the sesame seeds onto a plate, then pat the haloumi onto the sesame seeds on each side for a crust.
5. To assemble, place some of the slaw on top of each tortilla wrap, add the red onion pickle, the grilled halloumi and sprinkle with the chili cashews.


Recipes & styling: Amerae Vercueil; Stylist’s assistant: Jana du Plessis
Photography: andreas eiselen/HMimages.co.za

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