Luke Mangan's Signature TacosWednesday February 20, 2013
FISH TACOS WITH SPICY AVOCADO & CHIPOTLE MAYO
Makes 12
Ingredients
12 x 60g barramundi fillets
2tbsp Sydney spice
Extra virgin olive oil
3 vine ripened tomatoes, cored and diced into 1cm pieces
12 soft tacos
1/4 small ice-berg lettuce, sliced very thin
Guacamole
2 ripe avocados, roughly mashed
1/2 red onion, minced
2tbsp fresh coriander (leaves and stems), finely chopped
1tbsp fresh lime juice
1tsp smoked chipotle chili puree
3tbsp sour cream
1 tsp ground cumin
1 tsp ground coriander
3 cloves of fresh garlic, grated finely
Sea salt & freshly grated black pepper
Chipotle Mayo
100g mayonnaise
2tsp canned Chipotle, passed through a drum sieve
1/2 lime, juiced
Method
For the Chipotle Mayo: Mix all the ingredients together and use as required.
For the Guacamole:
Cut avocados in half, remove seeds and scoop out the avocado into a mixing bowl, roughly mash.
Add the remaining ingredients and season with sea salt and freshly grated black pepper.
Cover with plastic wrap so that it directly touches the guacamole to prevent it from discolouring.
Refrigerate until ready.
TACOS
Pre heat oven to 180C.
Sprinkle the barramundi with the Sydney spice, season and drizzle with extra virgin olive oil.
In a medium to hot pan, cook the fish for 2 minutes on each side, add the tomatoes and cook for another minute to warm the tomato through.
While this is happening place the tacos on a tray and place in the oven for about 2 to 3 minutes, remove from the oven when ready.
Remove the fish and tomato from the pan and place on a clean tray.
On a clean board, work with 3 to 4 tacos at a time by placing a little of the ice berg lettuce on each taco, add the fish and a good dollop of the guacamole then drizzle with the chipotle aioli.
Continue with remaining tacos and serve.
BEEF TACOS WITH ICE BERG AND SPICY AVOCADO
Makes 12
Ingredients
480g beef fillets, thinly sliced
2tbsp Sydney spice
Extra virgin olive oil
12 soft tacos
1/4 small ice-berg lettuce, sliced very thin
Pink salt and freshly grated black pepper
150g grated cheddar
Guacamole
2 ripe avocados, roughly mashed
1/2 red onion, minced
2tbsp fresh coriander (leaves and stems), finely chopped
1tbsp fresh lime juice
1tsp smoked chipotle chili puree
3tbsp sour cream
1 tsp ground cumin
1 tsp ground coriander
3 cloves of fresh garlic, grated finely
Sea salt & freshly grated black pepper
Chipotle Mayo
100g mayonnaise
2tsp canned Chipotle, passed through a drum sieve
1/2 lime, juiced
Method
For the Chipotle Mayo: Mix all the ingredients together and use as required.
For the Guacamole:
Cut avocados in half, remove seeds and scoop out the avocado into a mixing bowl, roughly mash.
Add the remaining ingredients and season with sea salt and freshly grated black pepper.
Cover with plastic wrap so that it directly touches the guacamole to prevent it from discolouring.
Refrigerate until ready.
TACOS
Pre heat oven to 180C.
Sprinkle the beef fillet slices with the Sydney spice, season and drizzle with extra virgin olive oil.
In a medium to hot pan, cook the beef in two batches for 2 minutes each.
While this is happening place the tacos on a tray and place in the oven for about 2 to 3 minutes, remove from the oven when ready.
Remove the beef from the pan and place on a clean tray.
On a clean board, work with 3 to 4 tacos at a time by placing a little of the ice berg lettuce on each taco, add the beef strips and a good dollop of the guacamole, sprinkle with the grated cheese and drizzle with the chipotle aioli.
Continue with remaining tacos and serve.
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