Salty’s Signature Taco Night

Tomato & jalapeño relish

1. Add the diced tomatoes, jalapeños and one minced garlic clove to a small saucepan. Season with salt and pepper and simmer gently until the tomatoes have softened and the mixture thickens into a chunky relish. Set aside to cool slightly.

Avocado smash

1. Remove the pip and mash the avocado into a bowl. Add 2 pinches of salt and a generous amount of pepper. Squeeze in the juice of a quarter lime along with 2 teaspoons of olive oil to help soften the avo into a creamy mixture. Season to taste. Once you’re happy, add the fresh cut chilli to give it some spice. Mix again and taste.

Beef filling

1. Heat a large frying pan over medium-high heat. Add the shallots and garlic.
2. Once lightly browned, add a splash more oil and mix in the mince until brown.
3. Stir through the homemade taco seasoning, season with salt and pepper, then finely grate a generous pinch of fresh nutmeg directly into the pan. Continue cooking until the mixture is fragrant and well combined.
4. Mix in the shiitake mushrooms, cover and return to a simmer.

Taco fillings

1. Grate the carrot and mozzarella cheese. Place the rocket, grated carrot, cheese, avocado smash and sour cream into separate serving bowls.

Warm the taco shells

1. Arrange the taco shells on an oven tray and warm in a 120°C oven until crisp and heated through, normally about 10-15 minutes.

Assemble

1. Layer each taco with beef filling, mozzarella cheese, tomato and jalapeño relish, rocket, grated carrot, avocado smash and sour cream.
2. Finish with a squeeze of fresh lime and serve immediately.