Street Food: Tacos

Street Food: Tacos banner image

Playing with FoodWho doesn’t love street food? It’s cheap, at least in most parts of the world, if not in London, creative, convenient, and packed with flavour. There’s always the issue of using hands or eating on the go, but that’s more a feature of circumstance; you don’t actually have to eat the food on the street and use your hands. The real downside is that you need a street food place near you, especially near where you live, and of course street stalls are limited to what they specialise in.

Some of the best street food is to be found abroad – the empanadas I had in Salta, Argentina, come to mind. So I have set on a course to come up with recipes to make some of the best street food dishes at home, or at least easy homemade approximations. Here, in the first instalment of the series, are tacos. Tacos, of course, can be filled with whatever meat or fish you want. Here I have used pork mince and prawns.

Ingredients:

Serves 2

  • 500g pork mince
  • 250g prawns, chopped
  • 1 teaspoon of ground cumin
  • Chilli, dried or fresh and quantity to your taste
  • ½ teaspoon of paprika
  • 4 cloves of minced garlic
  • Large handful of chopped coriander
  • ½ a large avocado
  • 250g grated cheddar cheese
  • 150ml sour cream
  • Juice of ½ lime
  • 1 lime cut into segments
  • ½ red onion diced
  • 2 spring onions finely sliced
  • Sea salt
  • Pepper
  • Olive oil
  • 8 soft shell tacos
  • Tabasco

And what the hell, why not accompany it with a few shots of silver tequila, lime and salt!

Preparation:

Start by making the avocado salsa. Dice the avocado and put in a bowl along with half the diced red onion, half the coriander, a pinch of salt and pepper, the lime juice and good glug of oil. Using a whisk, vigorously stir the ingredients together until they combine and the avocado has broken down into a puree.

Put the mince in another bowl, add the chilli, cumin, minced garlic and paprika and combine with your hands.

Divide the avocado salsa between 2 ramekins. Then place each of the spring onion, lime wedges, sour cream, grated cheese, the rest of the red onion, and the rest of the chopped coriander into individual ramekins.

Warm the tacos in the oven at 150°C for about 5 minutes if you want them soft, or 10 minutes if you want them crisper.

Meanwhile heat some oil in a frying pan and then fry the mince mixture, making sure to break it up as much as possible with a spatula. Fry until the meat is cooked; this should take no more than a few minutes. Once cooked, transfer the mince to a warm serving bowl and set aside. Now fry the chopped prawns in the same frying pan with the juices of the pork mince. Again this will take only a few minutes. Once cooked, place them in a warm serving bowl.

Then serve the warm tacos, ramekins and the bowls of prawn and mince and build your tacos in whatever way takes your fancy.