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Duo of tacos

Préparation - 30 minutes


Serves 4

Chicken filling

  • 4 chicken breasts, grilled and sliced
  • 1 avocado, cut in 8
  • ½ bunch coriander, leaves stripped from the stalks
  • ½ red cabbage, very finely sliced
  • 60 ml (4 tablespoons) Favuzzi extra virgin olive oil
  • 45 ml (3 tablespoons) Badia apple vinegar
  • 3 green onions, finely sliced
  • 1 Granny Smith apple, chopped into dice
  • Joe Beef hot sauce, to taste

Kipper filling

  • 1 tin Bar Harbor natural smoked wild kipper fillets
  • 60 ml (4 tablespoons) edamame hummus (see recipe on page 11)
  • 200 g tempura batter mix
  • 1 heart of romaine lettuce
  • 4 radishes, cut into fine slices


  • 8 corn tortillas


Chicken tacos

  1. Combine red cabbage, oil, vinegar, apple and green onion.
  2. Place mixture on a tortilla and garnish with a grilled chicken strip, an avocado wedge and a few coriander leaves.
  3. Finish with a few drops of Joe Beef hot sauce.

Kipper tacos

  1. Prepare tempura batter mix in a bowl, dip kipper fillets one at a time and fry in very hot oil.
  2. Remove from oil and season immediately with salt and pepper.
  3. Set aside on absorbent paper and pat off excess oil if needed.
  4. Spread a corn tortilla with a small spoonful of hummus, then layer a romaine leaf, a kipper fillet and a few radish slices to finish.