Beef Strip Tacos

Ingredients

  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons canola oil, divided
  • 3 cloves garlic, minced
  • 2 teaspoons chilli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 450g skirt steak, cut into strips 

Directions

  1. In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chilli powder, cumin and oregano.
  2. In a large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours
  3. Heat 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced or until desired doneness.
  4. Serve steak in tortillas, topped with fresh red cabbage, coriander and a drizzle of BLACK MAMBA PINEAPPLE CHILLI SAUCE, fresh pineapple pieces and garnish with lime wedge.
 

Crispy Fish Taco

Ingredients

  • 1 cup all-purpose flour (125 g)
  • 1 tablespoon salt
  • ½ teaspoon baking powder
  • 1 cup lager beer (240 mL)
  • vegetable oil, for frying
  • 455 g hake cut into 2-cm thick strips

Directions

  1. In a large bowl, combine the flour, salt, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.

  2. Heat the vegetable oil in a large pot until it reaches 180°C.

  3. Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.

 

Vegetarian Taco

Ingredients

  • tablespoon extra-virgin olive oil
  • ½ cup finely chopped yellow or white onion
  • Pinch of sea salt 
  • 2 cloves garlic, pressed or minced
  • 150g sliced mushrooms 
  • 4 zucchini thinly sliced
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • 200g black beans

Directions

  1. In a saucepan over medium heat, warm the olive oil and add the onions and salt. Cook, stirring occasionally, until the onions are translucent. 
  2. Add the garlic, chili powder and cumin. Add in the mushrooms and zucchini and stir continuously. Pour in the drained beans. Stir, cover and cook for 5 minutes.
  3. Serve on warm tortillas, topped with fresh red cabbage, coriander and a drizzle of BLACK MAMBA CHIPOTLE CHILLI SAUCE, dollop of sour cream and garnish with lime wedge
 

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