October 3, 2017 — Dinner Party
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For the tacos
8 corn tortillas, 12 cm sourced from Mexican supplier, such as Mex Grocer
320g salmon or cod fillet
2 small red chillies
2 ripe avocados
30g fresh coriander
1 -2 limes
Small handful of plain flour
2 beaten eggs
Vegetable oil for frying
For the citrus slaw
1/4 small white cabbage
1/4 small red cabbage
1/2 medium iceberg lettuce
1 1/2 limes
1 tsp sugar
1 tsp salt plus more for seasoning
1 tbs mayonnaise
1 tbs Greek yoghurt or buttermilk
Pepper for seasoning
For the citrus and chilli sauce
60ml Greek yoghurt
25g salted capers
1 tbs green jalapeno chilli sauce – or other chilli sauce to taste
1 tbs dried chives
Juice of 1/2 lime
For the street style corn
2 cobs of sweetcorn
4 tsp mayonnaise
4 tablespoons grated Parmesan/Pecorino Romano or Feta
Cayenne powder, chilli powder, or chilli seasoning
Four short wooden skewers
Please also share and drop us a comment further down the page.
These portions are for a starter or light lunch or supper, for a larger meal just increase the quantities.
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