Phil Vickery's Mexican tacos - three ways
Mexican food is as vibrant as the country itself and one of the healthiest and easiest to recreate at home.
To brighten a relatively dull January, Phil is in the kitchen with his tacos three ways!
That’s pulled chicken, coconut prawns and sweet potato and refried beans - perfect for the whole family to dig into.
Pulled chicken tacos
Serves 4
Ingredients
2 tbsp oil1 red onion, finely chopped2 cloves garlic, finely chopped¼ tsp dried chilli flakes150ml chicken stock1 tsp smoked paprika1 tbsp heaped tomato puree2 large ripe tomatoes, finely choppedSalt and pepper2 slow roasted chicken legs, warm, not overcooked or dry (I tend to pot roast for this dish)
To serve: 4 wheat flour tacos, sour cream, finely chopped red onion and 1 lime cut into wedges
Method
Heat the oil in a heavy based frying pan and add the onion, garlic and chilli flakes. Cook over a high heat to colour nicely.
Next add the chicken stock, paprika, tomato puree and fresh tomatoes and cook down until you have a tick coating sauce. Season well with salt and pepper.
Using two forks pull the warm chicken flesh and skin away from the bone and rake into shreds, the add to the sauce and mix well.
Pile onto the tacos and top with a blob of sour cream, onion and a squeeze of fresh lime.
Coconut prawn tacos
Serves 4
Ingredients
12 king prawns, butterflied2 tbsp cornflour2 eggs lightly beaten250g desiccated coconut, lightly toasted250g panko breadcrumbs2 tbsp oil1 small red onion, very finely chopped2 tbsp finely chopped ginger2 cloves garlic, finely chopped¼ tsp dried red chilli flakes4 tbsp sherry vinegarJuice 3 limes150ml orange juicePinch fish stock cubesalt and pepper
To serve: 4 wheat flour tacos, 150g finely shredded iceberg or Romaine lettuce4 tbsp coriander, picked and sour cream.
Method
Coat the prawns in cornflour and dust off the excess
Mix the coconut with the breadcrumbs and place into a bowl
Coat each prawn in beaten egg, then into the coconut and breadcrumb mix and chill until needed.
Place the oil into a saucepan and heat.
Add the onion, ginger, garlic and chilli and cook over a high heat to take a little colour.
Add the vinegar, lime juice, orange juice and stock cube then cook down until you have a thickened sauce, then season well with salt and pepper. Keep warm.
Heat 3cm of oil in a frying pan and add the prawns, cook for 2 minutes on one side then turn over and cook for a further minute, then drain well on kitchen towel and dust with a little salt and ground pepper.
Lay the tacos out and add a little shredded lettuce. Add 3 prawns to each taco, then spoon over a little of the sauce, top with fresh coriander and a blob of sour cream.
Sweet potato and refried bean tacos
Serves 4
Ingredients
1 red onion, sliced very thinly6 tbsp cider vinegarSalt and pepper4 tbsp any oil1 red onion finely chopped¼ tsp dried red chilli flakes3 cloves garlic, finely chopped2 small sweet potatoes, peeled and finely chopped½ veg stock cube50mls waterSalt and pepper4 tbsp fresh coriander200g refried beans (canned is fine), warmFinely shredded Iceberg or Romaine lettuce1 small avocado, finely choppedSour cream4 wheat tacos
Method
First place the very thinly sliced onion into a bowl, then add the vinegar, salt and pepper. Mix well and leave for 20 minutes.
Next heat the oil then add the onion, chilli and garlic and cook over a high heat, to take a little colour.
Add the sweet potatoes, stock cube and water and bring to the boil, cover and cook until the sweet potato is soft, then lift off the lid and drive off the moisture.
Remove the pan from the heat and season well with salt and pepper and fold through the coriander.
Lay the tacos out and spread with a little of the warm re-fried beans.
Add a little lettuce, then top with the sweet potato mix. Top with chopped avocado, sour cream and the drained pickled onions.