Anna Barnett
One of our favourite dishes which are in constant rotation in our household are tacos. I love this twist on the taco shells, by using Grana Padano you get an added crunch and a hit of tanginess.
Ingredients
Tacos
140 g Grana Padano Riserva (1 cup/ around 35 g per taco) – grated
Avocado & coriander crema slaw
3 Green cabbage leaves – finely shredded
1/2 ripe Hass avocado
Bunch of coriander – roughly cut (save a few sprigs to garnish)
Juice of 1 lime
3 heaped tbsp of Greek yogurt
Generous sprinkle sea salt flake
Cucumber and chilli salsa
1/4 cucumber – diced
1/2 red onion – diced
1/2 green chilli
Juice of half a lime
Fish of choice
150 g cod/salmon, skin removed, sliced into think 1cm wide strips
Tempura batter
70 g cornflour
30 g flour
Dash of sea salt flakes
100 ml cold sparkly water
1 ltrs vegetable oil
1 lime to garnish
Preparation
Begin by stacking and roll the cabbage leaves. Shred as finely as possible and set to one side.
Blitz all Crema ingredients and season to taste, combine with cabbage and set to one side.
For the salsa dice ingredients add lime juice and combine.
Line a tray with parchment, add rounds of coarsely grated Grana Padano and using your finger gently flatten out into rounds around 12-15cm wide. Place under grill on a medium to high heat and cook until they bubble, remove just as they begin to turn golden. Allow to set for 30 seconds or so then carefully remove with a flat spatula and gently place over an elevated rolling pin to mould them as they cool.
Heat oil to around 180 degrees Celsius in a heavy based pan, the higher the edges the safer.
Prepare fish then combine tempura ingredients and add the fish. Gently combine before placing in the oil. Cook for around 1-2 minutes depending on how thick your fish is. The batter should just begin to turn golden. Remove and drain on paper towel.
Build the tacos, start by adding the slaw followed by the fish, add an extra dollop of Crema, scatter over salsa. Finish with a little extra coriander and squeeze of lime juice. Serve.
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