Taco Trio Recipe
choice of 3 tacos: – battered cod, mmhumra, lime aioli, lettuce, shaved carrot – shawarma fried chicken, garlic aioli, pickled onion, lettuce, cherry tomato – braised pork belly, spicy gochugang sauce, lettuce, shaved carrot, black sesame
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Ingredients
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Battered Cod Taco
Shawarma Fried Chicken Taco
Braised Pork Belly Taco
Method
Battered Cod Taco
- 1
Prepare the batter and fry the cod
In a bowl, mix flour, cornstarch, baking powder, and beer/sparkling water until smooth. Heat oil in a deep pan over medium heat. Dip cod fillets in the batter and fry until golden brown, about 4-5 minutes. Drain on paper towels.
- 2
Assemble the taco
Take a soft taco shell, place shredded lettuce, fried cod, mmhumra, lime aioli, and shaved carrots on top. Serve immediately.
Shawarma Fried Chicken Taco
- 3
Cook the chicken
Marinate chicken thighs in shawarma spice blend for at least 30 minutes. Heat a skillet over medium heat and cook chicken until browned and cooked through, about 6-8 minutes. Shred the chicken.
- 4
Assemble the taco
On a soft taco shell, layer shredded lettuce, shredded shawarma chicken, garlic aioli, pickled onions, and cherry tomatoes. Serve warm.
Braised Pork Belly Taco
- 5
Prepare the pork belly
Slow-braise pork belly in your preferred method until tender, about 2-3 hours. Let it cool, then slice.
- 6
Assemble the taco
On a soft taco shell, place shredded lettuce, sliced pork belly, gochujang sauce, shaved carrots, and sprinkle with black sesame seeds. Serve immediately.