CRAB AND AVOCADO TACOS
These little mouthfuls of creamy crab, zesty lime and punchy chilli are an absolute doddle to make. Use fresh crab if you can – it’ll taste delicious. But if you can’t get hold of it, a can of good-quality crabmeat will work well too.
SERVES 4–6
PREP: 15 MINUTES
COOK: 5 MINUTES
450g (1lb) white crabmeat
2 medium-sized fresh red chillies, deseeded and finely chopped
2 tbsp good-quality mayonnaise
2 tbsp crème fraîche
½ tsp Dijon mustard
½ tsp Tabasco sauce, plus extra to serve
Zest and juice of 1 large lime, plus extra wedges to serve
12 x 15cm (6in) soft corn tortillas, homemade (here) or shop-bought
Flesh of 2 medium-sized ripe avocados, sliced
1 handful of salad cress, snipped
Salt and black pepper
1. Place the crabmeat and half the chopped chillies in a bowl and add the mayonnaise, crème fraîche, mustard, Tabasco sauce and lime zest and juice. Gently fold everything together and season to taste with salt and pepper.
2. Warm the tortillas through in a small dry frying pan (skillet) over a medium-high heat, keeping a stack warm, wrapped in foil, in a low oven while you heat the rest. Top each one with a spoonful of the crab mixture, a few slices of avocado, the salad cress and remaining chillies. Serve with wedges of lime. If you like it spicier, slosh a little extra Tabasco over the top before eating.
BAJA FISH TACOS
Originating in sunny California, Baja fish tacos consist of white fish deep-fried in a crisp batter and piled onto tortillas with crunchy red cabbage and lime. If you’re going to make one tacos recipe for your mates, this is the one!
SERVES 4–6
PREP: 20 MINUTES, PLUS CHILLING
COOK: 20 MINUTES
150g (5oz/1¼ cups) plain (all-purpose) flour
75g (3oz/¾ cup) cornflour (cornstarch)
1 tsp sweet smoked paprika
200ml–250ml (7–9fl oz/¾–1 cup) ice-cold beer (such as Mexican Sol)
600g (1lb 5oz) skinless and boneless cod loin, cut into 3cm (1¼in) chunks
1.5 litres (2½ pints/6 cups) vegetable oil
½ large red cabbage, finely shredded
Juice of 1 lime, plus wedges to serve
Leaves of 1 small bunch of coriander (cilantro), roughly chopped
12 x 15cm (6in) soft corn tortillas, homemade (here) or shop-bought
6 tbsp Chipotle Aioli or Zesty Lime Aioli
1 large fresh red chilli, finely sliced
6 tbsp Pink Pickled Onions
Fine salt
1. Sift the flour, cornflour and paprika into a bowl and add ½ teaspoon of salt. Make a well in the centre and slowly whisk in enough of the cold beer to create a thick batter. Cover and set aside in the fridge for 30 minutes to rest.
2. In a serving bowl, toss together the shredded cabbage with the lime juice and half the coriander. Season generously with salt.
3. Heat the vegetable oil in a deep-fryer, or in a large, deep heavy-based saucepan filled no more than two-thirds full, until the oil reaches 190°C (375°F) on a cooking thermometer. Alternatively, drop in a small cube of bread to check that the oil is hot enough; it should turn golden brown within 10 seconds.
4. Dip each piece of cod into the batter and gently shake off any excess. Carefully place in the hot oil using a slotted spoon and cook in batches, for 4 minutes per batch. Remove with the slotted spoon and drain on kitchen paper (paper towels) while you cook the remaining fish.
5. Warm the tortillas through in a small dry frying pan (skillet) over a medium-high heat, keeping a stack warm, wrapped in foil, in a low oven while you heat the rest. Top each one with a smear of aioli, followed by some of the battered fish, dressed red cabbage and sliced red chilli. Finish with a bundle of pickled onions and some of the remaining coriander, plus a wedge of lime to squeeze over.
CRISPY SQUID AND SUNSHINE SALAD TACOS
Perfect for a summer lunch, corn tortillas are spread with a generous slick of homemade Chipotle Aioli (here) before being topped with squid that’s been tossed in seasoned flour and deep-fried until crisp. The tacos are then piled with handfuls of fresh herby salad mixed with juicy orange segments and pomegranate seeds.
SERVES 4–6
PREP: 35 MINUTES
COOK: 15 MINUTES
500g (1lb 2oz) squid, gutted and cleaned
1.5 litres (2½ pints/6 cups) sunflower oil
5 heaped tbsp plain (all-purpose) flour
½ tsp hot chilli powder
2 tsp sweet smoked paprika
12 x 15cm (6cm) soft corn tortillas, homemade (here) or shop-bought
6 tbsp Chipotle Aioli (here) or 5 tbsp good-quality mayonnaise mixed with 1 tbsp chipotle chilli paste
FOR THE SALAD
Leaves of 1 large bunch of parsley, torn
Leaves of 1 small bunch of coriander (cilantro), torn
1 large banana shallot, sliced into thin rounds
2 small oranges
2 large handfuls of pomegranate seeds
Juice of 2 limes
2 tbsp extra-virgin olive oil
Fine salt and black pepper
1. Cut the squid into 1cm (½in) rounds, keeping any tentacles in nice whole pieces. Set aside for later.
2. Prepare the salad by tossing together the torn herb leaves and the sliced shallot. Use a serrated knife to cut the skin and pith from the oranges, then break into segments and toss with the herbs and pomegranate seeds. In a small jug or bowl, whisk together the lime juice and olive oil, along with a good pinch of salt and pepper, and set aside to toss through the salad later.
3. Heat the sunflower oil in a deep-fryer, or in a large, deep heavy-based saucepan filled no more than two-thirds full, until the oil reaches 190–200°C (375–400°F) on a cooking thermometer. Alternatively, drop in a small cube of bread to check that the oil is hot enough; it should turn golden brown within 10 seconds.
4.