Mexican Street Corn and Roasted Sweet Potato Tacos

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Mexican Street Corn and Roasted Sweet Potato Tacos
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Course Entree, Main Dish
Cuisine Mexican
Servings
Ingredients
  • 8 corn tortillas
  • 3 ears fresh corn kernels sliced from cob
  • 1 tsp chili powder
  • 30 ml lime juice
  • 1/2 onion peeled and minced
  • 1 clove garlic peeled and minced
  • 8 g fresh cilantro chopped
  • 225 g cotija cheese (or hard feta) grated or crumbled
  • 4 sweet potatoes peeled and diced
  • 1 avocado peeled and sliced
  • olive oil
  • Sea salt
  • black pepper
Course Entree, Main Dish
Cuisine Mexican
Servings
Ingredients
  • 8 corn tortillas
  • 3 ears fresh corn kernels sliced from cob
  • 1 tsp chili powder
  • 30 ml lime juice
  • 1/2 onion peeled and minced
  • 1 clove garlic peeled and minced
  • 8 g fresh cilantro chopped
  • 225 g cotija cheese (or hard feta) grated or crumbled
  • 4 sweet potatoes peeled and diced
  • 1 avocado peeled and sliced
  • olive oil
  • Sea salt
  • black pepper
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Instructions
  1. Preheat oven to 180C.
  2. Toss sweet potatoes in light coating of olive oil. Sprinkle with salt and pepper. Spread in a single layer on baking sheet. Bake for 30 minutes, or until softened and just beginning to caramelize.
  3. Meanwhile, heat drizzle of olive oil in large non-stick pan, over medium heat.
  4. Add onion, and cook for 3-4 minutes, until softened and slightly browned. Add garlic and cook for 1 more minute.
  5. Add corn. Stir, and spread into a single layer. Cook - without stirring - for 5 minutes or until browned on underside. Stir, spread into single layer again, and cook for additional 3 minutes.
  6. Add 1 tbsp olive oil, 1 cup cheese, chili powder, lime juice, and cilantro. Add salt and pepper to taste. Mix well. Remove from heat, and set aside the Mexican Street Corn.
  7. Warm tortillas on a baking sheet in the oven for 3-5 minutes.
  8. Assemble the sweet potato tacos! Top each corn tortilla with a layer of roasted sweet potatoes, a scoop of Mexican Street Corn, and several slices of fresh avocado. Top with a sprinkle of cheese. Serve.
  9. Nutrition
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Pulled Pork Tacos with Pineapple Slaw

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Pulled Pork Tacos with Pineapple Slaw
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Servings
Ingredients
  • 2 kg pork shoulder
  • 1 cup barbecue sauce
  • 1/2 cup brown sugar
  • Juice of 3 limes divided
  • 2 tbsp garlic powder
  • 2 tbsp chili powder
  • 2 tsp cayenne pepper
  • 1/2 head cabbage shredded
  • 1 whole pineapple cut and diced
  • 2 tbsp extra-virgin olive oil
  • 1/2 small red onion sliced
  • 2 green onions sliced
  • 1 tsp crushed red pepper flakes
  • 8 corn tortillas
Servings
Ingredients
  • 2 kg pork shoulder
  • 1 cup barbecue sauce
  • 1/2 cup brown sugar
  • Juice of 3 limes divided
  • 2 tbsp garlic powder
  • 2 tbsp chili powder
  • 2 tsp cayenne pepper
  • 1/2 head cabbage shredded
  • 1 whole pineapple cut and diced
  • 2 tbsp extra-virgin olive oil
  • 1/2 small red onion sliced
  • 2 green onions sliced
  • 1 tsp crushed red pepper flakes
  • 8 corn tortillas
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Instructions
  1. In a slow-cooker, add pork. In a medium bowl, combine barbecue sauce, brown sugar, juice of 2 limes, garlic powder, chili powder, and cayenne, then mix together into a thick paste and spread all over pork.
  2. Cook on high for 5 to 6 hours or on low 8 to 9 hours, until tender, then shred.
  3. When ready to eat, make pineapple slaw: Combine cabbage, pineapple, remaining lime juice, olive oil, red onions, green onions, and red pepper flakes.
  4. Top tortillas with shredded pork and pineapple slaw.
Recipe Notes

If you don't have a slow cooker, place the pork in a roasting pan and cook at 110 - 120C for 5 - 6 hours or until falling apart when pulled with forks. If the pork starts to brown too much while cooking cover loosely with foil.

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Grilled feta with caramelised cinnamon pears

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Grilled feta with caramelised cinnamon pears
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Course Entree
Prep Time 20
Cook Time 15
Servings
serves
Ingredients
  • 400 g blocks of feta cheese 2 x 200g
  • 2 teaspoons olive oil
  • 1 large pear very thinly sliced
  • 1 tablespoon unsalted butter
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup pecans chopped
  • 3/4 tablespoons honey
Course Entree
Prep Time 20
Cook Time 15
Servings
serves
Ingredients
  • 400 g blocks of feta cheese 2 x 200g
  • 2 teaspoons olive oil
  • 1 large pear very thinly sliced
  • 1 tablespoon unsalted butter
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup pecans chopped
  • 3/4 tablespoons honey
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Instructions
  1. Preheat oven to 400 degrees.
  2. Heat a large fry pan over medium-low heat and add butter. Stir in pear slices, salt, cinnamon and brown sugar, tossing well to coat.
  3. Cook for 8-10 minutes until pears are super ‘caramely’ and soft.
  4. In a separate small pan, add pecans and toast over low heat for about 5 minutes, just until fragrant. Set aside.
  5. Cut both blocks of feta in half and place in a baking tray. Brush with olive oil. Bake for 10 minutes, then turn your oven to grill.
  6. Place the pan the second highest oven rack and check after 1-2 minutes, and once the cheese is golden and bubbly on top, remove it.
  7. Cover the feta with the pears (and any sauce/juice in the pan), the pecans and the honey. Serve immediately with lavish, crackers, fruit or vegetables.
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Thai-Style Satay Drumsticks

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Thai-Style Satay Drumsticks
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Course Main Dish, Platter
Cuisine Asian
Servings
Ingredients
  • 3 tbsp ginger finely grated
  • 1/2 cup plus 2 tbsp coconut milk
  • 1/4 cup plus 1 tsp fish sauce
  • 3 Tbsp honey
  • Juice of 3 limes
  • 6 cloves garlic minced
  • Sea salt flakes and freshly ground black pepper
  • 8 chicken drumsticks skin on
  • 1 tsp canola oil
  • 1/3 cup creamy peanut butter
  • 1/4 cup fresh coriunader leaves
  • Lime wedges for serving
Course Main Dish, Platter
Cuisine Asian
Servings
Ingredients
  • 3 tbsp ginger finely grated
  • 1/2 cup plus 2 tbsp coconut milk
  • 1/4 cup plus 1 tsp fish sauce
  • 3 Tbsp honey
  • Juice of 3 limes
  • 6 cloves garlic minced
  • Sea salt flakes and freshly ground black pepper
  • 8 chicken drumsticks skin on
  • 1 tsp canola oil
  • 1/3 cup creamy peanut butter
  • 1/4 cup fresh coriunader leaves
  • Lime wedges for serving
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Instructions
  1. Preheat a grill for cooking over medium heat. Whisk together the ginger, 2 tablespoons coconut milk, 1/4 cup fish sauce, 2 tablespoons honey, juice of 1 lime, half the minced garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl. Pierce the skin of the drumsticks all over with the tip of a knife or fork. Toss the drumsticks with the marinade to coat and set aside.
  2. Meanwhile, heat the canola oil in a small saucepan over medium heat and add the remaining garlic. Cook, stirring often, until the garlic is golden, about 30 seconds. Remove from the heat and whisk in the remaining 1/2 cup coconut milk, 1 teaspoon fish sauce, 1 tablespoon honey and juice of 2 limes. Whisk in the peanut butter and 1 tablespoon water. Stir until well combined and season with 1/4 teaspoon salt. Set aside.
  3. Grill the drumsticks, turning halfway through and basting twice with the marinade, until they are charred and crisp, 8 minutes. (Discard the remaining marinade.) Reduce the heat to low, then cover and cook until the drumsticks are tender, crisp and cooked through, 25 to 30 minutes. Remove the drumsticks to a bowl. Add half of the peanut sauce and toss to coat. Sprinkle with the coriander leaves and serve with the lime wedges and remaining peanut sauce on the side.
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