Let's Taco 'Bout It...

Since my only regular clients at the moment are a food festival and a Mexican street food kitchen - the rest are in lock-down - guess it's fairly natural to be obsessed with feasting. More than usual. 😍

And isn't everyone experimenting more in their home kitchen these days, anyway? 

My biggest adventure since lock-down began has been creating Scampi Tacos. Pittenweem prawns, for the first batch of scampi, were gifted by a local fisherman.   Also, I love to find a vegan alternative to meat dishes, so I had Crunchy Cauliflower Scampi Tacos the following week. Life-changing! Meanwhile, my compadre tried locally sourced Crunchy Fish (haddock) Tacos. You can do this in the oven if you prefer but they're much drier.

Everything was homemade, including the 'tortillas' and the 'peacamole'. I also chopped up some tomatoes and onions for a simple salsa, and added some naked slaw in a lime dressing for extra crunch. Lots of coriander, too, of course. The addition of tartar sauce added extra zest to this dish. The homemade vegan version - featuring the new Hellmans Vegan Mayo as a base - was oh, soooo fine.  🌮

Whatever next? Hope you're also having lots of kitchen adventures! Stay well...and well-fed! xo