Woolworths_Taste__January_2019

BUFFALO WING-STYLE CAULIFLOWER TACOS

Bake the cauliflower until

crispy and tender, then toss

in Napa Jack BBQ sauce while

hot to make a new veggie

take on Buffalo wings.

drizzle,placealltheingredientsintoa

blender and process until smooth. Loosen

with a little water if necessary. 3 To make

the batter, whisk all the ingredients

together just before cooking the fish

tomakesureitstaysaslightandairyas

possible. Dip the fish into the batter and

fryinthehotoiluntilpuffedup,crispyand

golden. Drain on kitchen paper. 4 Serve

immediately in the taco shells with the

microherbs, tomatoes, chargrilled corn

and avocado-and-sour cream drizzle.

DAIRY-FREE

WINE: Creation Sauvignon Blanc

Semillon 2018

BUFFALO WING-STYLE

CAULIFLOWER TACOS

“Thisisagreat,flavour-packedveggieoption.

Thesespicycaulinuggetsarethenewveggie

buffalo wing! Delicious with the creamy, zesty

guacamole and pink pickled onions.”

Serves 4

EASY

Preparation: 30 minutes

Cooking: 40 minutes

flour120 g

almond milk1cup

Woolworths fajita spice 1 x 50 g box

TACO TUESDAY

TASTE JAN/FEB 2019 71

pepper,to taste

1 Toss the steak in the olive oil and chilli
con carne spice, then thread onto skewers.
Reserve the pan juices. 2 Chargrill on
asmoking-hotgriddlepan,withthe
jalapeños, for 1 minute on each side or
untilcookedtoyourliking.Setasideto
rest. 3 Toss the black beans in the pan
juices. Slice the jalapeños and mix with the
coconut milk, lime zest and juice to make
adressing. 4 Chargrill the wraps and serve
withthesteak,blackbeansandpickled
pineapple. Drizzle over the dressing and
garnishwiththecoconutandmint.
DAIRY-FREE, WHEAT- AND GLUTEN-FREE
WINE: Hartenberg Shiraz 2016

CROWD-PLEASING
CRISPY FISH TACOS
“Ifyou’veeverwonderedhowtoperfectthe
ultimate fish taco, your search has come to
an end. This has to be one of my favourites.”

Serves 4
EASY
Preparation: 10 minutes
Cooking: 10 minutes

corn taco shells6–8
fresh hake1x400gfillet, cut into strips
canola oil,for frying
microherbs,for serving
Woolworths exotic tomatoes,
sliced, for serving
sweetcorn2cobs,chargrilled
limes,halved, for serving

For the avocado-and-sour cream drizzle:
avocado1, cubed
lime1, zested and juiced
sour cream½cup
sea salt,to taste

For the tempura-style batter:
rice flour150 g
self-raising flour120 g
cold soda water2cups
smoked paprika2T
cayenne pepper1T
ground cumin1T
sea salt and freshly ground black
pepper,to taste

1 Preheattheovento180°C.Bakethetaco
shellsaccordingtopackageinstructions.
2 To make the avocado-and-sour cream