Fresh tacos are so much better than store bought tacos and once you have the ingredients very easy to make. Jicama is a member of the water chestnut family and available at Asian greengrocers as are green mangoes.
Ingredients and Methods
Ingredients
Fresh or store bought soft Tortilla (see recipe)
Soft tacos x2
Diced chilli, garlic & oregano marinated tiger prawn cutlets
Guacamole
Tinned Chipotle in Adobe sauce (available at Spanish or Mexican delicatessens)
Pinch of sugar, squeeze of lime
Julienne of Jicama or celeriac
Julienne of green mango
Red onion finely sliced
Kumatto tomatoes sliced
Purple basil
Coriander
Mint & julienne lime leaves
Slices of ripe mango
6 Limes squeezed
Tortillas
Makes 12
Prep time 20 mins, cooking time 15 mins (plus resting)
360 gm (2 cups) masa flour (see note)
1 Place flour in a bowl with a pinch of salt, and then add 250ml warm water.
2 Mix with your hands to soft pliable dough (2 minutes), adding more water or flour if necessary.
3 Form into a ball, cover with plastic wrap or a damp tea towel and rest for at least 20 minutes.
4 Divide dough into 16 and roll each piece into a ball.
5 Line a tortilla press (see note) with two squares of baking paper, cut to fit.
6 Working with one ball at a time, press gently but firmly in press to form a thin disc, then set aside on paper.
7 Heat a dry Comal or pan over medium-high heat, peel baking paper from tortilla (be careful, it's fragile) and cook tortilla, turning twice, until lightly browned (30 seconds on each side). Repeat with remaining tortillas.
8 Stack cooked tortillas in a basket lined with a tea towel as you go and rest to steam gently and soften slightly (3 minutes).
Note Masa flour is available from Asian and other select grocers and The Essential Ingredient. Tortilla presses and comal griddles are available online from Monterey Mexican Foods
To serve
1) Mix all your salad ingredients don't dress at this stage
2) For the Adobe sauce simply liquidize contents adjust seasoning & balance with a pinch of sugar & lime juice, NB this genuinely a very hot sauce use carefully
3) Heat a non-stick frying pan with splash of oil. Season the prawns with pinch of salt
4) Quickly sear the prawns for I minute, drain on absorbent paper
5) Clean the non-stick pan brush with oil and heat gently. Once hot grill each taco as required, whilst the tacos are pan grilling, toss the salad with olive oil & lime juice
6) Place a spoonful of Guacamole in each taco, drizzle with Adobe chipotle sauce, top with the warm cooked prawns
7) Top each taco with a large pinch of salad & serve
Chef Paul Wilson
Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)
