Pico De Gallo
My family loves to make Pico De Gallo for meetings – great for snacking totopos (tortilla chips) and if we have any left over I use it to make Mexican scrambled eggs the next morning.
Preparation 15 minutes
3 small tomatoes, finely diced
½ medium white onion, finely sliced
10 g fresh coriander, finely sliced
½ tsp salt
Place the tomatoes, onion and cilantro in a medium bowl and mix well. Add the salt and lime juice, mix again and let stand for five minutes. Eat as a snack with tortilla chips or use as a topping for tacos.
Pickled red onion
My mom, who is not a big fan of vinegar, came up with the idea of brining onions in lime juice, and I love it, because not only does the citrus take away pickles and the strong taste of raw onions, but it gives them a smooth acidity. . I always have some in my fridge ready to add to tacos or salads.
Preparation 20 minutes
1 large red onionpeeled and thinly sliced (about 150 g)
1 tsp table salt
Juice of 3 limes
¼ tsp dried oregano
Place the onion in a bowl, add the salt, mix to combine and let steep for 10 minutes (the salt will take some of the moisture out of the onion). Rinse the onion to get rid of the excess salt, then add the lime juice and dried oregano and mix well. Set aside for 10 minutes, mixing occasionally – the onion will turn bright pink. Use as a topping for tacos or salads.
Baja shrimp tacos
This dish is close to my heart: every time I make it, I go back to my hometown, Ensenada, where these tacos come from. My father, who was an avid cook, fried many pieces of fish and we sat around the table and had a feast. Everyone would make their own tacos with their favorite toppings; I loved adding a little bit of everything, and I still do. The batter is very versatile – I used shrimp instead of fish, but you can also try cauliflower florets or 10cm long zucchini sticks for a vegetarian option.
Preparation 10 minutes
Cook 45 minutes
For the batter
170 g self-raising flour
1 ½ tsp salt
tsp dried Mexican oregano
1 tbsp American mustard
200 ml lager
50g flourfor coating
salt and ground black pepper
36 extra large raw prawnscleaned and stripped
For the mayonnaise
120g sour cream
60 g mayonnaise
1 tsp milk
400 ml sunflower oil
12 corn tortillas
120 grams iceberg lettuceshredded
Pico De Gallo – see recipe above
Pickled red onion – see recipe above
2 limescut into wedges
Your favorite spicy salsa (optional)
Make the mayonnaise first: In a medium bowl, combine the sour cream, mayonnaise, milk and a pinch of salt and pepper, or to taste, and set aside.
For the batter, place the self-raising flour in a large bowl, add the salt, oregano, mustard and beer and beat until there are no lumps.
Put the flour on a plate, season and mix. Pat the shrimp dry with a tea towel, dust each shrimp in the seasoned flour, shake off the excess and let them fall into the batter.
Place the oil in a medium skillet over medium heat. Once hot, fry the shrimp in batches for about a minute on each side, until golden brown, then place on a paper towel lined plate to drain.
Heat the tortillas in a hot, dry skillet, place on a heated plate and cover with a kitchen towel to keep warm.
Before serving, take a warm tortilla, spread some mayonnaise on it and top with three breaded shrimps. Add some shredded lettuce, pico de gallo, pickled onions, a squeeze of lime and, if you want something spicy, spicy salsa, and quit.