Are you ready to embark on a culinary adventure that will awaken your taste buds and introduce you to a tantalizing flavor experience? Look no further than the Spicy KOO Pilchards Tacos recipe, where South African culinary traditions meet a delightful fusion of flavors. This recipe takes the beloved KOO pilchards, renowned for their quality and taste, and transforms them into a mouthwatering filling for crispy tacos. With a perfect balance of heat, texture, and aromatic spices, these tacos are set to become a favorite in your household. So gather your ingredients, embrace the thrill of culinary exploration, and let’s dive into the world of Spicy KOO Pilchards Tacos!
Ingredients
1 can KOO Pilchards in Chilli Sauce
1 can KOO Peach Halves in Syrup
5 Tortilla wraps
2 eggs
1 cup bread crumbs
1 diced onion
1 teaspoon garlic and ginger
1 teaspoon paprika
¼ teaspoon salt
1 teaspoon stir fry spice
1 Avocado
1 lemon sliced
1 cup sliced purple cabbage
2 green chilies sliced
¼ cup corn kernels
1 teaspoon chili flakes
Oil for deep-frying
Salt and pepper to taste
Mayonnaise
Basil for garnish
Method
1. Start by de-boning the pilchards, set aside the sauce
2. In a bowl combine and mix the pilchards, one egg, ¼ cup of bread crumbs, onion, and half a teaspoon of all the spices.
3. In a casserole dish lay the mixture and freeze for an hour or until solid.
4. Once solid cut into thick strips
5. Pre-heat the oil
6. In a separate bowl crack the remaining eggs and mix with the remaining spices until well combined
7. Put the remaining bread crumbs on a plate
8. Start by coating the strips in the egg mixture then coat with the bread crumbs and fry for 2-4 minutes or until crispy and golden brown.
9. Prepare the rest of the ingredients, slice the purple cabbage finely and set it aside
10. Cut the peaches and half of an avocado into cubes and mix, add salt and pepper
11. With the rest of the avocado, put it in a blender with ¼ cup of water and squeezed lemon juice, salt and pepper, and some pilchard sauce, and blend until smooth
12. Pre-heat the oven, on a non-stick pot slightly add the tortilla wraps and cook on both sides for a minute or so, transfer the tortilla wraps into the oven bending them to create a shell for 2 minutes until a shape is formed
Assembling the tacos
Spread some mayonnaise on the taco shells, add 1 fish stick and some cabbage, avocado and peach salsa, and corn kernels, and add another 2 sticks of fish and top it off with some avocado sauce and slices of green chili and basil for garnish
