TokyoTaco-Inspired Fiesta Recipe
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TokyoTaco-Inspired Fiesta

TokyoTaco-Inspired Fiesta – Recipe

Take your tastebuds around the world with this delicious fusion of flavours. Whether you are after a traditional soft taco, a modern take on the fish taco or a combination of Mexican and Japanese flavours, these exciting tacos will not disappoint!

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Ingredients per serve

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Seaweed Taco

  • Seaweed taco shells
  • Nori sheets, cut into four squares 4.0 x
  • Plain flour 120.0 g
  • Cornstarch 30.0 g
  • Baking powder 20.0 g
  • Salt 30.0 g
  • Black pepper 10.0 g
  • Paprika 20.0 g
  • Chilli powder 20.0 g
  • Garlic powder 10.0 g
  • Cold club soda 250.0 ml
  • Large egg 1.0 x
  • Vegetable oil, for shallow frying
  • Pulled pork 300.0 g
  • Cooked jasmine rice, to serve
  • Smashed avocado, to serve
  • Edamame, to serve
  • Sesame seeds, to serve
  • Pickled ginger, to serve
  • Furikake sprinkle, to serve
  • Micro herbs, to serve

Black Bean Taco

White Corn Tacos

Take your tastebuds around the world with this delicious fusion of flavours. Whether you are after a traditional soft taco, a modern take on the fish taco or a combination of Mexican and Japanese flavours, these exciting tacos will not disappoint!

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Seaweed Taco

    • Make the tempura batter. In a bowl, whisk together the plain four, cornstarch, baking powder, salt, black pepper, paprika, chilli powder and garlic powder.
    • Add the club soda and egg, then whisk again to combine. Set aside.
    • Heat oil in a deep-frying pan to 180°C. Dip one side of a nori square into the batter then carefully drop it into the oil, batter side down. Fry until crispy and golden. Fold in half diagonally immediately to create a taco shell shape, and place on a wire rack to drain. Repeat with the rest of the nori squares. Set aside.
    • Assemble the taco with the prepared rice, pulled pork, smashed avocado, edamame, sesame seeds and pickled ginger. Sprinkle with furikake and micro herbs.

  3. Black Bean Taco

    • Char the corn on a hot grill pan, remove, cool slightly and slice corn chards from the cob. Set aside.
    • Make spicy lime mayo by combining HELLMANN’S Real Mayonnaise, sriracha, sesame oil, sugar and KNORR Thai Lime Powder in a bowl, whisking to combine.
    • Combine red onion, cherry tomatoes and capsicum in a small bowl.
    • Assemble the taco by lightly warming the tortilla in a pan. Spread each tortilla with the prepared spicy lime mayo, tomato mixture, then add shredded iceberg.
    • Add the pulled beef and top with green onions and jalapenos.

  4. White Corn Tacos

    • Spread each tortilla with HELLMANN’S Real Mayonnaise, then add red cabbage. Top with salmon, drizzle with KNORR Japanese Teriyaki Sauce and sprinkle with coriander sprigs and micro red vein sorrel. Serve tacos with lime wedges and garnish with sliced chilli.
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