Pico de gallo
My household loves making pico de gallo for gatherings – it’s beautiful to snack on with totopos (tortilla chips) and, if we now have any left over, I take advantage of it to make Mexican scrambled eggs the following morning.
Prep 15 min
Serves 4
3 small tomatoes, finely diced
½ medium white onion, finely chopped
10g contemporary coriander, finely chopped
½ tsp salt
½ lime
Put the tomatoes, onion and coriander in a medium bowl and blend effectively. Add the salt and lime juice, combine once more, then put aside for 5 minutes. Eat as a snack with tortilla chips or use as a topping for tacos.
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Pickled crimson onion
My mum, who just isn't a giant fan of vinegar, got here up with the concept of pickling onions in lime juice, and I believe it’s fantastic, as a result of the citrus not solely pickles and takes away the robust flavour of uncooked onions, nevertheless it provides them a mellow acidity. I at all times have some in my fridge, prepared so as to add to tacos or salads.
Prep 20 min
Serves 4
1 massive crimson onion, peeled and thinly sliced (about 150g)
1 tsp desk salt
Juice of three limes
¼ tsp dried oregano
Put the onion in a bowl, add the salt, combine to mix, then put aside to steep for 10 minutes (the salt will take away a number of the moisture within the onion). Rinse the onion to do away with the surplus salt, then add the lime juice and dried oregano, and blend effectively. Put aside for 10 minutes, mixing sometimes – the onion will flip brilliant pink. Use as a topping for tacos or salads.
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Baja prawn tacos
This dish could be very near my coronary heart: each time I make it, it takes me again to my residence city, Ensenada, the place these tacos are from. My dad, who was a eager prepare dinner, would fry plenty of items of fish and we’d sit across the desk and have a feast. Everybody would make their very own tacos with their favorite toppings; I liked so as to add a little bit of all the things, and nonetheless do. The batter could be very versatile – I’ve used prawns as a substitute of fish, however you might additionally attempt cauliflower florets or 10cm-long courgette batons for a vegetarian possibility.
Prep 10 min
Prepare dinner 45 min
Makes 12
For the batter
170g self-raising flour
1 ½ tsp salt
½ tsp dried Mexican oregano
1 tbsp American mustard
200ml lager
50g plain flour, for coating
Salt and floor black pepper
36 extra-large uncooked king prawns, cleaned and deveined
For the mayonnaise
120g soured cream
60g mayonnaise
1 tsp milk
To serve
400ml sunflower oil
12 corn tortillas
120g iceberg lettuce, shredded
Pico de gallo – see recipe above
Pickled crimson onion – see recipe above
2 limes, minimize into wedges
Your favorite spicy salsa (non-obligatory)
First make the mayonnaise: in a medium bowl, combine the soured cream, mayonnaise, milk and a pinch every of salt and pepper, or to style, then put aside.
To make the batter, put the self-raising flour in a large bowl, add the salt, oregano, mustard and beer, and whisk till there aren't any lumps.
Put the plain flour on a plate, season and blend. Pat dry the prawns with a kitchen towel, mud every prawn within the seasoned flour, shake off the surplus, then drop into the batter.
Put the oil in a medium frying pan on a medium warmth. As soon as it’s scorching, fry the prawns in batches for a minute or so on all sides, till golden brown, then switch to a plate lined with kitchen paper to empty.
Warmth the tortillas in a scorching, dry frying pan, then switch to a warmed plate and canopy with a tea towel to maintain them heat.
To serve, take one heat tortilla, unfold it with some mayo and lay three battered prawns on prime. Add some shredded lettuce, pico de gallo, pickled onions, a squeeze of lime and, in order for you some warmth, spicy salsa, and tuck in.
UK readers: click on to purchase these components from Ocado
Karla Zazueta (@mexicanfoodmemories) is a meals author and cookery trainer who blogs at mexicanfoodmemories.co.uk
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