When my lovely Editor from BBC GF asked what would I make for this month’s issue ( bear in mind we usually make the dishes at least a month in advance), my mind went totally blank. Not that there is lack of ideas, but sometimes it is a hard sell to persuade people that homemade is really better, even for reputed food magazines. Especially since cheap street food are widely available these days.
I imagined a theme that goes well for September, but all I could think about is balmy late summer evenings, laissez-faire minimal fuss cooking and something easy for us working women to stir up on back-to-school weeknight dinners.
Alfresco dining it was.
With easy beef tacos, homemade rye loaf, roasted red pepper tapenade and the star of the show, vanilla pecan ice-cream. We truly had fun reliving the shoots into reality of our family meals.
Despite our love for Mexican food, I hardly blog about them, maybe except onthis one. Blame it on the lighting, as those impromptu meals are usually prepared by late evenings after I come home from work, so any plans for natural light shooting goes out of the window. This time round, we had the beef tacos for lunch as well as early dinner, thanks to photo shoot session at home!
A lot of the preparation for tacos can be made ahead; the sauce is almost universal and can be part of bolognaise if you don’t like them in crispy taco shells (how can you dislike taco shells I would never know), the roasted red pepper tapenade is as good as a dip as well as drizzling sauce and this time instead of guacamole I opted for simpler alternative with just mashed avocado for garnishing.
Despite my love for everything homemade, I would not look down with squirted nose if you buy ready made taco shells, as that’s what I usually do. Although on very rare occassion, I have tried making them from scratch or followed this tip to convert the good old tortilla to taco shells like here and here.
Do try this, and I shall be back very soon with the roasted red pepper tapenade next! Even if it is rainy at your place, don your bright pinny on and put out those gorgeous taco shells, with evening tea lights by balcony, garden, patio or even backyard..we can pretend we are in Mexico!
Cajun beef tacos
Makes 6 Prep 10 mins Cook 15 mins
There is nothing wrong about buying premade taco shells, as long as the filling is delicious and homemade!
6 taco shells
300g lean minced beef
2 garlic cloves, minced
1 tsp oregano
1 tbsp cayenne pepper
1 tsp cumin
1 tsp nutmeg
1 tsp coriander powder
½ tsp sea salt
2 tbsp olive oil
1 large tomato, chopped fine
Red pepper tapenade
(see pg 84 for recipe)
1 avocado, mashed
1 Heat the olive oil in a pan and sauté the minced garlic. When fragrant, add in the chopped tomatoes followed by the minced beef. Once the beef turns brown, add in the remaining spices.
2 To prepare the taco shells, heat them in the microwave for 1 min.
3 For assembly, layer a spoonful of mashed avocado, followed by beef and grated mozzarella cheese.Top with red pepper tapenade for some extra heat.
PER SERVING 190 kcals, protein 12g, carbs 10g, fat 12g, sat fat 3g, fibre 1g, sugar 1g, salt 0.224g