Luke Mangan's Signature Tacos

Wednesday 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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