SOFT SHELL TACO

FOR THE SOFT-SHELL TACO DOUGH (Mix all the ingredients and make the
dough)
 240g Refined flour (approx. 2 cups)
 50gms Melted butter
 5g Sugar (approx. 1tsp)
 5g Salt (approx. 1tsp)
 5g Baking powder (approx. 1tsp)
 60ml Warm Milk (approx. ¼ cup)
 60ml Warm Water (approx. ¼ cup)

NACHOS/ HARD SHELL TACO

TO MAKE THE DOUGH ( Make the dough , roll the dough, use a docker to
dock the dough , use a canoli mould to shape the taco and deep fry it.
 150g maize flour
 75g whole wheat flour
 5g salt (approx. 1tsp)
 3g Turmeric powder (approx. ½ tsp)
 30ml oil (approx. 2tbsp)
 Water – as required
 Oil – to fry

CHARRED PINEAPPLE , PEACH& JALAPEÑO

SALSA
TO MAKE CHARRED PINEAPPLE, PEACH AND JALAPENO SALSA
 100g pineapple, peeled, core removed and finely chopped
 50g, onion, finely chopped (approx. 1 medium sized onion)
 30g, Jalapeno, finely chopped (approx. 2tbsp)
 30g, canned/ fresh peaches, charred (approx. 1 peach)
 50ml canned pineapple juice (approx. 3 ½ tbsp)
 20ml Lemon juice (approx. 1 ½ tbsp)
 10g Salt (approx. 2 tsp)
 10g Black pepper (approx. 2 tsp)
 20gms chopped coriander (approx. 1½ tbsp)
 1 pc coal – to smoke
  1tsp butter/ fat to smoke (approx. 5g)

SMOKED TOMATO SALSA

TO MAKE THE SMOKED TOMATO SALSA, MIX THE FOLLOWING
INGREDIENTS:
 100g Tomatoes, Deseeded and finely diced (approx. 2-3 medium sized
tomatoes)
 50g, onion, finely chopped (approx. 1 onion)
 5g, chipotle chilli paste (approx. 1 tsp)
 30g, Jalapeno, charred and finely chopped (approx. 2tbsp)
 50ml Canned Tomato juice (approx. 3 ½ tbsp)
 20ml Lemon juice (approx. 1 ½ tbsp)
 10g Salt (approx. 2tsp)
 10g Black pepper (approx. (approx. 2tsp)
 20gms Coriander, chopped (approx. 1 ½ tbsp)
 Tabasco sauce – A dash
 Coal for smoking

SPICY GUACAMOLE
TO MAKE THE GUACAMOLE
 200g avocados - peeled, pitted, and mashed (approx. approx. 1 avocado)
 40ml lime juice (approx. 2 ½ tbsp)
 5ml bird's eye chilli, finely chopped (approx. 1 tsp)
 5g salt (approx. 1 tsp)
 50g onion, finely, chopped (approx. 1 medium sized onion)
 40g fresh coriander, chopped (approx. 2 ½ tbsp)
 40g tomatoes, deseeded and diced (approx.1 tomato)

RED CABBAGE CHIPOTLE MAYO SLAW

MIX THE INGREDIENTS MENTIONED BELOW IN A BOWL TO MAKE
THE SLAW
 50g red cabbage, shredded (approx. ½ medium sized cabbage)
 30g carrot, cut into matchsticks (approx. 1 medium sized carrot)
 30ml mayonnaise (approx. 2tbsp)
 10g, chipotle chilli paste (approx. 2 tsp)
  Salt to taste
 Crushed black pepper – to taste
 10g parsley, chopped (approx. 2 tsp)

TANGY GREEN APPLE AND WALNUT SLAW

MIX THE INGREDIENTS MENTIONED BELOW TO MAKE THE SLAW
 60ml mayonnaise (approx. ½ cup)
 15ml lemon juice (approx. 1tbsp)
 Salt- to taste
 Crushed black pepper- to taste
 Lemon zest- from one lemon
 15g cabbage, shredded (Approx. 1tbsp)
 15g carrots (approx. ½ small sized carrot)
 10g walnuts, toasted and chopped
 30g green apples, julienned (approx. ½ apple)

MIXED BERRY SALSA

MIX THE INGREDIENTS MENTIONED BELOW TO MAKE THE SALSA
 200g,Mixed berries
 30g, Jalapenos, chopped (approx. 2 tbsp)
 30ml, Orange Juice (approx. 2 tbsp)
 15g, Spring onion bulbs, chopped (approx. 1 tbsp)
 10g, Coriander leaves , chopped (approx. 2 tsp)
 10ml, Honey (approx. 2 tsp)
 Lemon juice to taste
 Salt as per taste
 Crushed black pepper as per taste
BEER BATTER BROCCOLI/FISH
TO MARINATE THE BROCCOLI OR SWEET POTATO/ FISH
 100g Fish
 100g, broccoli cut into florets/ sweet potato into batons (blanched)
 15ml olive oil (approx. 1tbsp)
 Salt to taste
 10ml lemon juice (approx. 2tsp)
 Crushed black pepper – to taste
 15g Cajun spice (approx. 1tbsp)
 5g paprika powder (approx. 1tsp)
TO FRY THE BEER BATTER:
 200g, tempura flour
 Salt as per taste
 Crushed black pepper as per taste
 10g, chilli flakes (approx. 2 tsp)
 10g, parsley, chopped (approx. 2 tsp)
 Beer as required
 Water as required
 Oil to fry

CAJUN SPICED POTATOES / SHRIMP TACOS

TO MAKE THE CAJUN SPICED SHRIMPS/ POATOES
 10ml, olive oil (approx. 2 tsp)
 5g, garlic, chopped (approx. 1 tsp)
 10g, onions, chopped (approx. 2 tsp)
 15g, Cajun spice (approx. 1 tbsp)
 60g, shrimps/ potatoes (boiled)
 10g, coriander leaves, chopped (approx. 2 tsp)
 Salt as per taste
 Crushed black pepper as per taste
METHOD-
 In a pan add olive oil and sauté garlic and onion
 Add in the shrimps or potatoes and toss with cajun spice and season well
and finish it with coriander leaves.
PERI PERI GRILLED VEGETABLE OR
CHICKEN TACOS
TO MAKE PERI PERI GRILLED CHICKEN (Marinate all the ingredients and
grill it)
 90g, chicken breast (approx. 1 breast)
 15g, peri peri spice mix (approx. 1 tbsp)
 10g, garlic, chopped (approx. 2 tsp)
 15ml, olive oil (approx. 1 tbsp)
 Salt as per taste
 Crushed black pepper as per taste

TO MAKE PERI PERI GRILLED VEGETABLES (Marinate all the ingredients

and grill it)
 30g, baby corn
 30g, aspaprgus
 30g, mushrooms
 15g, peri peri spice mix (approx. 1 tbsp)
 10g, garlic, chopped (approx. 2 tsp)
 15ml, olive oil (approx. 1 tbsp)
 Salt as per taste
 Crushed black pepper as per taste

FIERY COTTAGE CHEESE TACOS OR FIERY

CHICKEN TACOS
TO MAKE THE FIERY CHICKEN/ COTTAGE CHEESE (Marinate the
cottage cheese and chicken and roast it in the oven at 160 oC for 8-10 mins
 90g, chicken leg boneless / cottage cheese
 15g, garlic, chopped (approx. 1 tbsp)
 15g, ginger, chopped (approx. 1 tbsp)
 15ml, honey (approx. 1 tbsp)
 30ml, olive oil (approx. 2 tbsp)
 15ml, soy sauce (approx. 1 tbsp)
 10g, Smoked paprika (approx. 2 tsp)
 5g, red chilli powder (approx. 1 tsp)
  Salt as per taste
 Crushed black pepper as per taste

TO BUILD THE TACO

 Soft/ Hard Shell Tacos
 Any Lettuce of Your Choice
 Lemon Wedges
 Coriander Sprigs
 Any Salsa of your choice
 Any filling of your choice