If you happen to be a friend or family member of mine, then you know that I’ve always had a love for eating. This is probably due to the fact that I grew up with a mom who had passion for cooking and every meal was out of this world. From Coq Au Vin to the infamous Chernobyl Chicken (it’s a funny story) my mom did it all. She channeled Julia Child and was inspired by the likes of Emeril and Jamie Oliver. I always remember my friends coming over for dinner and being blown away by how “fancy” my mom’s cooking was and then of course there was the one time when she used cilantro as a garnish and my friend asked “what’s this green stuff?”. I think one of the best things about my childhood was my exposure to a world of flavours and culture.
Fast forward, now I’M the one cooking and I can only hope that some of my mom’s talent has rubbed off on me. She says I cook more by my senses than she ever did, so I like to think that I can take a recipe and tweak it to my liking. One of my all time favourite things to eat are tacos. There’s really no way to mess up a taco— at least that’s what I believe. But I played around with a newish recipe the other night and these have quickly become my favorite tacos yet, and it’s all because of the pickled red onion!
This recipe uses prawns as the protein, but you could easily modify it to whatever meat, fish, poultry or veggie/legume you like! So, without further adieu, here is my favorite taco recipe!
- Prawns 8-10
- Spinach a handful
- Avocado 1
- Lime 1
- Tomato 1 small plum
- Cilantro 1/2 cup
- Organic Coconut Cream 1 can
- Purple Onion 1/2 medium-large sized
- Radishes 4-5
- Sharp White Cheddar 1/4-1/2 cup
- Jalapeño 1 sliced and de-seeded
- Whole Peppercorns
- Garlic 4-5 cloves
- Corn Flour Tortillas (corn is the best!!!)
- Apple Cider Vinegar or White Wine Vinegar 1 cup
- Honey or 1 tsp of brown sugar
- Coconut Oil or Butter 1 tbsp
- 1 tsp Chile Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/4 tsp Paprika
- pinch of Salt
- Pepper to taste
For the pickled onion
In a container mix the vinegar with the sugar/honey and 1/2 tsp of salt. Add about a tbsp of peppercorns, the sliced jalapeño, and 3-4 cloves of garlic. Slice or dice (however you want it) the purple onion and radishes and add it to the mixture. Cover and place in the fridge for at least 20 mins, but the longer they sit, the better! They will keep for about a week.
In a small food processor, blend 1/2 an avocado with 1 tsbp of coconut cream. Add in a small handful of cilantro and a squeeze of lime juice. While you are waiting for your onions to pickle, you can de-frost your prawns if they are frozen. Once they are thawed and peeled, toss them in the mixture of spices and sauté them in a little bit of coconut oil or butter. I’ll also turn my oven on to about 275°F to warm up the tortillas. I like to sprinkle the cheese on the them before I put them in the oven so it melts. Keep an eye on these as they can burn quickly if you aren’t paying attention! I speak from personal experience…Once the tortillas are slightly crisp/warm and the cheese is melted, take them out of the oven.
Time to construct! A few prawns, spinach, diced tomato, pickled onion and radish and a drizzle of the avocado cream. Garnish with a bit more cilantro if you’d like or salt and pepper. Serve with a side of fresh salsa.
Yes, these tacos are unconventional, but they are tasty and that’s the point! Let me know if you try them and what other recipes you’d like to see. Be sure to subscribe to my blog so you can be updated whenever I post new content.