Baja fish tacos
A classic Mexican peninsular snack, these Baja-California style cod fish tacos are gently spiced and served with pickled chillies, purple slaw and a generous drizzle of homemade avocado crema dressing
Keema chaat smash tacos
Serves 5
Easy
Prep:
Cook:
This Indian twist on tacos has a garam masala spiced lamb patty, tangy tamarind sauce and crunchy chaat toppings
Skip to ingredients
- 500g lamb mince
- 1 medium red onionvery finely chopped
- 3 garlic clovesminced
- 2 tsp cumin seedscrushed
- 1 tbsp garam masala
- 2 tsp amchoor (mango powder)plus extra to serve
- 1 tbsp tamarind paste
- 2 tbsp mint sauce
- 4 tbsp tomato ketchup
- 2 tbsp lime juiceplus lime wedges to serve
- 10 small corn or wheat tortillas (12-14cm diameter)
- neutral oil or gheefor frying
- 10g corianderchopped
- natural yogurt and bombay mixto serve
Nutrition: per serving
- kcal465
- fat20g
- saturates9g
- carbs44g
- sugars11g
- fibre3g
- protein25g
- salt2.5g
Method
step 1
Put the lamb, onion, garlic, cumin, garam masala, amchoor and 1 1/2 tsp of fine salt into a large bowl. Mix together thoroughly using your hands, cover and chill in the fridge for 30 mins to let the flavours develop.
step 2
Meanwhile, make the sauce by whisking together the tamarind, mint sauce, ketchup and lime juice in a small bowl.
step 3
Roll the mince into 10 balls. Press one into the middle of a tortilla, then use your fingers to flatten it out over the surface of the tortilla, right to the edge in a thin even layer (the meat will shrink as it cooks). Repeat with the remaining tortillas and patties.
step 4
Heat a little ghee or oil in a non-stick pan or griddle. Press a taco onto the pan, meat-side down, and cook for 2 mins, pressing into the pan with a spatula. Flip over and cook for 1 min, then flip over again and finish cooking for a final minute until the meat is charred and cooked through. Put on a platter and repeat with the other tacos.
step 5
Top the tacos with chopped coriander, a drizzle of the tamarind sauce and yogurt, and scatter over some bombay mix. Finish with a pinch of amchoor powder, if you like.
