Soft Taco – Smoked Yellowtail (or Mungbean Tofu), Avocado, Pickled Fennel, Red Onion,Preserved Lemon, Celeriac, Chive and lime Salad, Carrot Flower
Yields: 20 portions
Wine Pairing: Ridge and Art of Chardonnay
Soft Taco (or Santa Anna’s ready-made tacos)
Ingredients:
– 235 g millet flour (blend millet in a Nutribullet to make flour)
– 130 g tapioca flour
– 1 tsp coconut sugar
– 1 tsp salt
– 75 g coconut yoghurt
– 25 g olive oil
– 17 g psyllium husk
– 360 g warm water
– 1.5 tsp baking powder
– 10 ml coconut oil (for frying)
Method:
1. Soak the psyllium husk in the warm water for 1 minute.
2. Add all ingredients and mix to form a smooth dough.
3. Portion into small dough balls.
4. Place each ball between two sheets of silicone paper and press using a taco press to approximately 8–9 cm in diameter.
5. Heat a pan with coconut oil and fry each taco for 2 minutes per side, or until golden brown.
6. Transfer to a covered baking tray and keep warm for plating.
Green Tahini Sauce (Basil & Parsley)
Ingredients:
– 1/2 cup tahini (well stirred)
– 3/4 cup fresh parsley (packed)
– 1/2 cup fresh basil (packed)
– 1/2 small garlic clove
– Juice of 1 lime (approximately 3 tablespoons)
– 1/3 cup cold water (adjust for consistency)
– 2 tablespoons olive oil (optional)
– 1/2 teaspoon nori and rosemary salt (or to taste)
Method:
1. Add all ingredients to a blender and blend until smooth.
2. Adjust seasoning with lime juice and salt as needed.
3. Transfer to a piping bag.
4. Use immediately or refrigerate for up to 5 days.
Assembly / Order of Filling:
1. Soft taco
2. Tahini dressing
3. Avocado slices
4. Smoked yellowtail or mungbean tofu
5. Salad mixture:
– Pickled red onion
– Thinly sliced fennel bulb
– Preserved lemon, brunoise
– Chives
– Lime juice
– Celeriac, brunoise
6. Additional tahini dressing
7. Carrot flowers
8. Lime segment on the side