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lucky star pilchards in sweet chilli sauce

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30

4

8

TACOS WITH CORN & TOMATO SALSA

INGREDIENTS

  • Ingredients:
  • 400 g can Lucky Star Pilchards in Sweet Chilli Sauce
  • 30 ml (2 Tbsp) cooking oil
  • 1 small onion, peeled and sliced
  • 2 cloves garlic, chopped
  • 5 ml (1 tsp) ground cumin
  • Salt and freshly ground black pepper to taste
  • Juice and zest of 1 lemon
  • Salsa:
  • 410 g can whole kernel corn, drained
  • 2 spring onions, finely sliced
  • 2 medium tomatoes, finely chopped
  • Fresh coriander, chopped
  • 1 red chilli, deseeded and finely chopped (optional)
  • 10 ml (2 tsp) olive oil
  • Tacos:
  • 4 tortillas/wraps (or a pack of 10 soft-shell tacos)
  • ½ iceberg lettuce, shredded or any other lettuce
  • 1 baby red cabbage, shredded
  • 1 avocado
  • Fresh coriander leaves for garnishing

METHOD

  1. Drain the pilchards and separate them. Reserve the sauce.
  2. Heat oil in a saucepan and add the onion, garlic and cumin. Cook until softened and golden.
  3. Add the sauce from the pilchard can, season with salt and pepper and stir until slightly reduced.
  4. Remove from heat. Add half the lemon juice and gently stir into the pilchards. Set aside and keep warm.
  5. Salsa:
  6. Drain and rinse the corn. Mix together the corn, spring onions, tomatoes, coriander, chilli, remaining lemon juice and zest. Stir in the olive oil.
  7. Tacos:
  8. If using larger tortillas or wraps, cut out 3 x 9 cm tacos from each. In a clean, dry frying pan, heat the tacos until slightly browned and puffed up but not crispy. Lay out on a clean surface.
  9. To each taco add shredded lettuce, red cabbage and a few slices of avocado.
  10. Scoop a spoonful each of the pilchard mixture and salsa. Garnish with coriander leaves.

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