Menu
Points

I work at ...

Continue

We are tailoring content specific to your business.

Ingredients

+

Tacos:

Roast Pork:

Guacamole:

  • Avocado (mashed) 1.0 pc
  • Tabasco 10.0 ml
  • Fresh lemon juice 30.0 ml
  • Onion (thinly sliced) 26.0 pc
  • Green chillies (chopped) 1.0 pc
  • Baby rose tomatoes 5.0 pc

Sour Cream:

  • Cream cheese 100.0 g
  • Fresh lemon juice 25.0 ml
  • Cream 250.0 ml

Hot Sauce:

Seasoned Flour:


You can't go wrong with this recipe. With all the taco classics like sour cream and guacamole, pulled together with roasted pork and pickled fish.

...

Preparation

  1. Tacos:

    • Cut a round out of a tortilla wrap and lightly brush both sides with the butter.
    • On a flat top, place the tortilla wrap for 1 minute per side.
    • When removed, place between grooves at the bottom of a muffin tray to hold shape. Bake in the oven at 180 ºC for 6 minutes.
    • Remove and season with Robertsons Chip & Potato Seasoning.
  2. Roast Pork:

    • Pull the pork apart and re-season with Robertsons Chicken Spice.
  3. Guacamole:

    • In a bowl, mash the avocado.
    • Add in Tabasco and lemon juice.
    • Stir in the tomato, onion and chilli.
    • Season to taste.
  4. Sour Cream:

    • Mix together all the ingredients and whip until soft peaks form.
  5. Hot Sauce:

    • In a saucepan over medium heat, add 1 tbsp of oil and heat. When hot, gently sauté the onions until translucent. Add in the ginger, garlic, Robertsons Rajah All-in-One Curry Powder, Robertsons Turmeric, and gently fry for a few minutes or until fragrant.
    • Add in the vinegar and sugar, stirring until the sugar has dissolved. Simmer for 20 minutes.
  6. Seasoned Flour:

    • In a mixing bowl, thoroughly combine bay leaves, Robertsons Fish Spice, coriander seeds, cumin, salt, black pepper and flour.
    • Dust the fish with the seasoned flour, patting off any excess.
  7. Fried Fish:

    • In a heavy-based frying pan, heat 1 tbsp of oil. When the pan has heated, fry the fish until golden, but still succulent.
    • In a deep glass dish, place a layer of fish and pour a little of the hot sauce over it, to cover. Continue layering the fish and sauce until all the fish is covered. Allow to cool, chilling until ready to serve.
Home
Products
Favorites
Cart
Recipes
Menu