This recipe will change your life

When I’m finished this blog, I think I might start a blog about tacos.

Tacos are my favourite thing ever. All I wanted for my wedding was mini tacos. Unfortunately, this was not an option at the beautiful converted barn in the Cotswolds where I got married. Instead, we had chorizo on toast, local smoked salmon, and grilled halloumi with rosemary, which was great too, because halloumi is also my favourite thing ever. I can’t even begin to imagine what a halloumi taco would taste like – in fact, I am surprised I’ve never tried it. Watch this space.

I did get to marry my best friend, and the love of my life. But there were no tacos.

Following on my last post based loosely around Korean BBQ, I thought I would share this recipe for KOREAN TACOS (with Asian coleslaw and sriracha sour cream) adapted from The Partial Ingredients, a pretty kick-ass cooking blog I discovered a while back.

I’ve eyeballed the measurements for this dish every time I’ve made it, and it’s turned out really well, albeit differently, every time.  You may not need to be super precise but all of the components to the recipe are key.

Use roughly the same amount of each ingredient for the marinade, using three times the amount of soy sauce for each other measure. If you have time to actually roast a whole chicken Korean style, do it – otherwise skin-on breast will do. What you want is for the marinade to cling to the chicken, so if you need a pinch of corn flour, it probably wouldn’t hurt.

Ingredients

For the chicken:

Chicken breast
Soy sauce
Lemon juice
Brown sugar
Honey
Shaoxing wine (I got ID’d for this at Tesco)
Mirin
Garlic and ginger, minced
Sriracha sauce
Sesame oil
Sesame seeds

For the coleslaw:

Chinese cabbage, sliced
Red onion, finely chopped
Green onion, diced
1 carrot, grated
Garlic and ginger, minced
1/4 cup rice vinegar
Fish sauce – 1 tbsp
Mirin – 2 tbsp
Sriracha – 2 tsp

For the sriracha sour cream:

1 cup sour cream
Sriracha – 2 tbsp

Corn taco shells – buy them fresh. You can use Old el Paso ones if you want but the authentic ones work best. I buy mine from Casa Morita in Brixton. If you’re feeling adventurous, try the cactus ones.

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Lime and coriander to garnish

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Directions

1. Prepare your marinade. Mix all ingredients together in a large bowl – add chicken and set aside. The longer you leave it, the better.

2. Invite some friends over under the auspices that it is Halloween and you are going to carve some pumpkins and have a few drinks, even if really you just want to show off your tacos.

3. Combine the ingredients for the coleslaw in a large bowl, and set aside.

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4. Mix the sour cream with 1 tablespoon of sriracha – and, you guessed it, set aside. This is actually a great recipe for a night where you want to prep ahead, carve some pumpkins, and have some drinks, not necessarily in that order. I meant to write this blog post a while ago, clearly – I’m not carving pumpkins in January – not even I like Halloween that much.

5. Have some drinks – two’s good, three’s probably too much before standing over a hot grill pan.

6. Cook the chicken slowly in a hot grill pan, so that the marinade caramelises but doesn’t burn. Alternatively, roast a chicken.

Meanwhile, heat your tortillas in the oven. I trust you’ve bought them fresh.

7. The tacos taste best if the chicken is shredded, but this is a massive pain. Cut the chicken into bite-sized pieces; serve in the corn tacos topped with the coleslaw, sour cream and a generous amount of coriander and lime.

I didn't say I knew how to photograph tacos.

I didn’t say I knew how to photograph tacos.

8. Enjoy with friends! You’re welcome.