9 Taco Recipes For Your Next Mexican Night

Place the ingredients in a large bowl and, using your hands, mix together until a dough forms. It should be pliable, almost like a play dough; add a little more water if it’s a bit dry.

Knead the dough for 1-2 minutes, then divide into 16 equal portions.

Roll into balls, then cover with a clean tea towel and leave to rest for 20-30 minutes.

Place a ball of dough between two pieces of waxed baking paper and use a rolling pin to roll it out into a 15cm (6in) round tortilla. If you have a tortilla press, place a piece of waxed baking paper on the base plate, then place the dough ball in the centre and add another piece of waxed baking paper on top. Close the tortilla press and press the handle down to sandwich and flatten the dough into a tortilla. Continue rolling or pressing until all the balls have been flattened to size.

Cover with the tea towel until ready to cook.

Heat a large flat cast-iron frying pan or comal over medium-high heat. Add a tortilla and flip after 10 seconds, then cook for 45-60 seconds. Flip again and cook for a further 35-50 seconds. The tortilla should feel dry, but not stiff or crumbly, and should be just lightly changed in colour.

While cooking the remaining tortillas, keep the cooked tortillas warm by stacking them on top of each other and covering them with the tea towel.

Serve immediately.


NOTE: To make beetroot or spinach corn tortillas, replace 60ml of the water with fresh beetroot juice or spinach juice, for a colourful twist.

Add the ingredients to a bowl and mix until well combined. Season with sea salt and black pepper to taste.

The pico de gallo is best made near serving time but will keep refrigerated in a clean airtight container for 1 day.

For a fresh salsa verde, roughly chop the tomatillos and onion and place in a food processor.

Peel the garlic and add to the processor, along with the remaining ingredients, and blend until well puréed.

For a roasted salsa verde, place the tomatillos, unpeeled onion and unpeeled garlic cloves on a baking tray. Cut the chillies in half lengthways and add to the tray, then place the tray under an oven grill (broiler) on high heat. Grill for 9-10 minutes, until the ingredients are slightly charred and beginning to blacken in spots, then turn them over and cook for a further 6-7 minutes, until charred. Remove from the heat and leave to cool slightly. Peel the onion and garlic, then place in a food processor with the chillies.

Add the remaining ingredients and blend until puréed. Use straight away, or cool before refrigerating. The salsa verde can be refrigerated in a clean airtight container for 5-7 days.

Place a chargrill pan over medium-high heat. Grill the corn cobs, turning on all sides, for 7-10 minutes, until slightly blackened and just cooked.

Allow the corn to cool slightly, then carefully remove the kernels from the cobs using a sharp knife.

Place all the ingredients in a bowl, toss to combine and season with sea salt and black pepper to taste.

Refrigerate in a clean airtight container until required; the salsa is best served on the day it is made.

In a large saucepan, heat enough oil for deep-frying to 175°C.

Meanwhile, place 150g of the flour in a large bowl. Mix the chilli powder, salt and pepper through, then whisk in the beer to combine.

Dust the fish in the remaining 75g of flour.

Dip the fish into the beer batter, one piece at a time, then carefully lower 2-3 pieces of fish into the hot oil. Fry for about 2 minutes each side, until golden brown, crispy and cooked through. Remove and drain on a paper towel set over a wire cooling rack and sprinkle with sea salt flakes. Repeat with the remaining fish pieces.

Place the cabbage slaw ingredients in a bowl and toss to combine. Season with salt and pepper to taste.

To serve, place some slaw on a warm tortilla and top with pico de gallo and an avocado slice. Add two pieces of fried fish and drizzle over some chipotle crema. Finish with a few slices of radish and a squeeze of lime. Serve immediately.

Preheat the oven to 145°C (295°F).

Melt the lard in a large flameproof casserole dish over medium heat.

While it is melting, toss the pork cubes in a large bowl with the sugar, salt and chilli powder, coating completely and evenly.

Place the seasoned pork into the melted lard with the remaining ingredients, then increase the heat and bring just to the boil.

Remove the dish from the heat, put the lid on and transfer to the oven. Cook for 2.5-3 hours, until the pork is cooked through and fork tender.

Remove the pork from the lard mixture. When cool enough to handle, shred the meat, using two forks to pull it apart.

Serve the shredded pork immediately on warm tortillas, topped with onion, salsa verde, coriander and a squeeze of lime.

If not serving immediately, save some of the lard to use when reheating the pork: place a tablespoon of lard in a frying pan over high heat, add some shredded pork and fry until crispy and browned.

Place the gochujang mayo ingredients in a bowl and whisk to combine. Taste and add more lime juice, if desired. The mayo will keep in a sealed glass container in the fridge for about 5 days.

Place a wok over high heat and add the sesame oil and beef. Cook for 3-4 minutes, using a wooden spoon to break up the meat as you toss it.

Add the garlic and ginger, and cook for another 1-2 minutes, until the meat has browned and is fully cooked.

Toss in the hot wok sauce ingredients, stir to combine and simmer for 1-2 minutes, until slightly thickened.

To serve, spoon some of the beef mixture onto a warm tortilla and top with a little kimchi, pear and chilli. Drizzle with the gochujang mayo and finish with a sprinkling of spring onion and a pinch of toasted sesame seeds. Serve immediately.

Place the lemony labneh ingredients in a bowl and mix to combine. The labneh will keep in a sealed glass container in the fridge for 5-7 days.

In a large bowl, whisk together the orange-harissa marinade ingredients.

Add the chicken to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 2 hours, or overnight at the most. Bring to cool room temperature 30 minutes prior to cooking.

Preheat the oven to 170°C. Place a chargrill pan over high heat and brush with oil. Fry the chicken thighs for 5-6 minutes on each side, then transfer to a roasting tin and place in the oven. Roast for 5 minutes or until the chicken is cooked through.

Transfer the chicken to a plate, lightly cover and leave to rest for 3-4 minutes, before slicing into strips.

To serve, spread some lemony labneh on a warm tortilla, then add a few slices of chicken and avocado. Top with pickled red onion and coriander leaves and serve immediately, with lemon wedges.

To make the avocado crema, slice the avocado in half, remove the stone and scoop the flesh into a small blender or food processor. Add the remaining ingredients and a good pinch of sea salt and blitz until smooth, adding 2-3 tablespoons of water a little at a time if you’d like a thinner consistency. (Alternatively, use a mortar and pestle to blend the ingredients.) The crema will keep in a sealed glass container in the fridge for 4-5 days.

In a bowl, toss the sweet potato cubes in the olive oil and season with sea salt and black pepper. Spread them in an even layer on the baking tray, then roast for 20 minutes.

In a large bowl, mix together the maple syrup, spices and salt flakes. Add the sweet potato and toss them in the spiced maple mixture, coating all over.

Spread the sweet potato back on the baking tray and roast for a further 12-15 minutes, until cooked through and caramelised.

To serve, place some rocket on a warm tortilla, then top with the roasted sweet potato and a tablespoon of the corn and bean salsa. Scatter over the goat’s cheese, dollop with avocado crema and serve immediately with lime wedges.