Goat Curry and Fennel Slaw Tacos

Tags

curry, goat, indian, mexican, taco

The other day I found goat meat at the grocery store and somehow it ended up in my cart…

The goat meat was shin steaks, bone-in stewing meat perfect for an Indian curry.

I made Goat Curry with Five Whole Spices and served it along with a daal, basmati rice, and paratha. The curry was quite good. I noticed the spices were similar in many ways to Mexican cooking, excepting perhaps the ginger and cardamom.

There was leftover goat curry.

I had a few fennel bulbs in the fridge (as you do) and a thought came to me: why not make a slaw out of the fennel and make goat curry tacos?

I know what you’re thinking: “Wait a minute… Goat curry and fennel tacos?” Yep. Trust me.

I thought the fennel would pair well with the goat curry and I came across an excellent Fennel Slaw Recipe. I omitted the cabbage from the recipe and suggest substituting fresh coriander (cilantro) for the parsley, as this is for a Mexican taco, after all.

I warmed up a few corn tortillas on a plancha and dinner was served!

The flavours worked together. The fennel slaw was a good contrasting taste and texture for the goat curry.

Advertisements

Braised Beef Cheek Tacos

Tags

beef, beef cheeks, coriander, mexican, pickled red onions, taco, the potted kitchen garden

Tacos with beef cheeks braised in Old Vine Zinfindel, pickled red onions, fresh coriander from The Potted Kitchen Garden, on homemade corn tortillas. Served with a lime cheek and a fire roasted Serrano chile from The Potted Kitchen Garden.

Refried Black Bean & Roasted Anaheim Chile Tacos

Tags

avocado, beans, black beans, chiles anaheim, coriander, corn tortilla, lime, mexican, refried beans, refried black beans, taco, vegetarian

Anaheim Chile, Potato, and Corn Tacos

Tags

chiles anaheim, chipotle crema, corn, corn tortilla, feta, mexican, potato, roasted chiles, taco, the potted kitchen garden

I picked a few Anaheim chiles from The Potted Kitchen Garden. I was thinking tacos…

I roasted the chiles over a flame until charred, then skinned, deseeded, and diced the chiles.

I cut the kernels off a fresh ear of sweet corn and roasted them in a pan.

I cubed two potatoes and boiled them until al dente in salted water with 2 fresh bay leaves, 2 whole garlic cloves, and 6 whole black peppercorns, then drained them and removed the peppercorns and bay leaves.

I made 8 small corn tortillas.

I heated a large cast iron pan over medium heat, added a good knob of butter, and softened a diced onion. I then added the potatoes to the pan and let them cook with the onions for a few minutes.

The diced chiles and roasted corn were added and I let them get happy with the potatoes and onions before I tasted for salt and pepper, then removed from the heat and mixed through a healthy tablespoon of crème fraîche.

The tacos were served with a chipotle crema and crumbled feta.

What’s for dinner? Chili Lime Fish Tacos

Tags

corn tortilla, fish, mexican, taco

Chili lime fish tacos with home-made corn tortillas, pickled red onion, diced brown onion, coriander, and lime with a side of Spanish rice.

Fresh made corn tortillas. I was actually able to get some of the tortillas to puff up, a good sign of a happy tortilla.

The fish fillets were marinated for 10 minutes in a combination of oil, chili powder, toasted ground cumin, lime zest, the juice of one lime, salt, and pepper and pan fried.

Taco plate up!

Lamb’s Neck Tacos

Tags

chiles jalapeños, fire roasted chiles, lamb, lamb's neck, lime, mexican, pickled red onion, taco

The other day I cooked up some lamb’s neck and there were leftovers… Mexican food sounded good to me, so I decided to crisp up the lamb’s neck meat like pork carnitas and make lamb’s neck tacos.

I made a batch of pickled red onions and home-made corn tortillas and assembled the tacos. I topped the tacos with fresh diced brown onion, pickled red onion, coriander, a squeeze of lime, and a fire roasted jalapeño on the side. Delicious.