5 taco recipes you have to try

This Mexican crowd-pleaser needs no introduction. It's incredibly versatile - so, get your tortillas, pick your stuffing and you're good to go!

TACO DORADO (CRISPY CHICKEN)
Ingredients
. 240 gm pulled chicken stew
. 4 pc corn tortilla (3-4 inches diameter each)
. 20 gm lettuce chiffonade
. 10 gm sour cream
. 5 gm grated Halloumi cheese
. 2 gm pickled onion
. Corn oil, to deep-fry

For the pulled chicken stew:
. 200 gm chicken thigh
. 100 gm onion
. 200 gm tomato
. 50 gm chipotle paste
. Salt and pepper, to season

Method
Boil the chicken thigh and shred into small pieces (julienne-style).
Sauté the pulled chicken with onion, tomato and chipotle paste, and season with salt and pepper.  
Spread 60 gm of chicken stew onto each corn tortilla and roll to form a cigar shape. Place in the freezer for an hour to set.
Once set, deep-fry in hot oil until crispy and golden brown.
To construct, top with lettuce chiffonade, sour cream, grated Halloumi cheese and pickled onion. Serve.
TACO DE CAMARON (BATTERED SHRIMP)

Ingredients
. 4 fresh shrimps (16/20)
. 350 ml tempura mix  350 ml
. 4 small flour tortillas (3-4 inches in diameter each)
. 15 gm chipotle mayonnaise
. 10 gm pickled cabbage salad
. 4 lime wedges
. Corn oil, to deep-fry
. Salt and pepper, to season
For the tempura mix:
. 350 ml soda water
. 200 gm flour
For the chipotle mayonnaise:
. 1 tbsp mayonnaise
. 1 tbsp chipotle paste
Method
For the tempura mix: mix the soda water with flour until it attains a thick consistency with which to coat the shrimp well; season with salt and pepper.
Combine the ingredients for the chipotle mayo; set aside.
Dip the shrimp in tempura batter and deep-fry until golden brown. Heat flour tortillas slightly and place shrimps on top. Dress with chipotle mayonnaise and pickled cabbage salad. Serve with lime wedges.
PESCADILLAS (CRISPY FISH)

Ingredients
. 240 gm fish stew
. 4 corn tortillas (3-4 inches in diameter)
. 120 gm pickled salsa
. 4 lime wedges
. Hot sauce, optional
. Corn oil, to deep-fry
For the fish stew:
. 300 gm Nile Perch or white fish
. 30 gm garlic
. 100 gm onion
. 300 gm tomato, diced
. 1 tbsp chipotle paste
For the pickled salsa:
. 100 gm onion, julienne
. 100 gm tomato, julienne
. 50 gm coriander, chopped
. 1 tbsp lime
. Salt and pepper, to season

Method
For the salsa, combine the onion and tomato with lime and seasoning. Garnish with coriander. Set aside.
For the fish stew, sauté garlic and onion together with the fish and cook along with diced tomato for 30 minutes on a slow flame, then add chipotle paste.
Spread the corn tortilla with the fish stew and fold over, keeping everything in place with toothpicks. Deep-fry in hot oil until golden brown.
Top each taco with 30 gm of the pickled salsa and hot sauce (if desired), and serve with lime wedges. 
QUESO ASADO (PAN-SEARED PANEER CHEESE)

Ingredients
. 100 gm paneer
. 80 gm zucchini stew
. 4 corn tortillas (3-4 inches in diameter)
. Coriander leaves, to garnish
For the zucchini stew:
. 15 gm garlic, chopped
. 200 gm onion, chopped
. 50 gm tomato paste
. 200 gm zucchini, diced
. Salt and pepper, to season

Method
For the zucchini stew: sauté chopped garlic, onion and tomato paste along with diced zucchini for 30 minutes on a low flame until cooked. Season with salt and pepper.
Sear the paneer in a pan with a little salt to taste.
Warm the corn tortillas and add 25 gm of paneer per portion.
Top with zucchini stew and serve, garnished with coriander leaves.
TACO ROSARITO (CHIPOTLE PRAWNS)

Ingredients
30 gm prawns, sautéed
15 gm black bean paste
15 gm chipotle mayonnaise
4 corn tortillas (3-4 inches in diameter)
15 gm avocado, diced
4 lime wedges

For the chipotle mayonnaise:
1 tbsp mayonnaise
1 tbsp chipotle paste

Method
Sauté prawns in a pan with black bean paste and chipotle mayonnaise.
Warm the corn tortillas and add the prawn stew to each.
Top with diced avocado and serve with lime wedges.
Recipes by La Tablita, Hyatt Regency Dubai Creek Heights

• Food and Dining