The perfect party meal – as much fun to put together as it is to eat.
Tacos are a trending dish right now in Toronto. And until recently, the standard way of making them at home was with a box of Old El Paso. But with competition rising, more and more people are experimenting with creative twists for this Mexican staple. Here’s how I went about it:
TACOS:
- 1 Bag of frozen shrimp
- 1 Avocado
- 1 Mango
- 1 Handful of Parsley
- 1 Box of Panko® bread crumbs
- 1 Egg
- 1 Small bowl of flour
- 1 Bag of small soft-shell tacos
- 1 Lime
Defrost your shrimp and set up three small bowls – one for the flour, another for the whisked egg, and the third for the bread crumbs. Start dipping the shrimp in each bowl (in that same order) and lightly coat them all around. Dice up some mango and parsley, heat the tacos in the oven or microwave, and thinly slice the avocado. When ready, heat a frying pan with some olive oil (light heat, the shrimp are already cooked) and lightly toast the outside of the bread crumbs. Serve as picture indicates with the lime juice drizzled on top.
TABBOULEH:
- 1 Tomato
- Handful of Parsley
- 1 Onion
- Tsp Virgin olive oil
- Tsp Lemon Juice
- Tsp of Grated Ginger
- Tbsp of Sesame Oil
This dish could not be easier to put together – simply dice up everything and mix together in a bowl with the various juices and oils. Tabbouleh keeps well, so make sure you refrigerate the left-overs for tomorrow’s lunch. It’s a nice, light alternative to a side salad which works well alongside a filling main dish like tacos. Give it a try! And let me know how it goes in the comments section.
– Emma Farquharson
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