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Tokyotaco-inspired fiesta

Tokyotaco-inspired fiesta – Recipe

Take your tastebuds around the world with this delicious fusion of flavours. Whether you are after a traditional soft taco, a modern take on the fish taco or a combination of Mexican and Japanese flavours, these exciting tacos will not disappoint!

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Ingredients per serve

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Seaweed Taco

  • Seaweed taco shells
  • Nori sheets, cut into four squares 4.0 x
  • Plain flour 120.0 g
  • Cornstarch 30.0 g
  • Baking powder 20.0 g
  • Salt 30.0 g
  • Black pepper 10.0 g
  • Paprika 20.0 g
  • Chilli powder 20.0 g
  • Garlic powder 10.0 g
  • Cold club soda 250.0 ml
  • Large egg 1.0 x
  • Vegetable oil, for shallow frying
  • Pulled pork 300.0 g
  • Cooked jasmine rice, to serve
  • Smashed avocado, to serve
  • Edamame, to serve
  • Sesame seeds, to serve
  • Pickled ginger, to serve
  • Furikake sprinkle, to serve
  • Micro herbs, to serve

Black Bean Taco

White Corn Taco

Take your tastebuds around the world with this delicious fusion of flavours. Whether you are after a traditional soft taco, a modern take on the fish taco or a combination of Mexican and Japanese flavours, these exciting tacos will not disappoint!

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.  

  2. Seaweed Taco

    • Make the tempura batter. In a bowl, whisk together the plain four, cornstarch, baking powder, salt, black pepper, paprika, chilli powder and garlic powder.
    • Add the club soda and egg, then whisk again to combine. Set aside.
    • Heat oil in a deep-frying pan to 180°C. Dip one side of a nori square into the batter then carefully drop it into the oil, batter side down. Fry until crispy and golden. Fold in half diagonally immediately to create a taco shell shape, and place on a wire rack to drain. Repeat with the rest of the nori squares. Set aside.
    • Make spicy lime mayo by combining HELLMANN’S Real Mayonnaise, sriracha, sesame oil, sugar and KNORR Thai Lime Powder in a bowl, whisking to combine.
    • Assemble the taco with the prepared rice, pulled pork, smashed avocado, edamame, sesame seeds and pickled ginger. Sprinkle with furikake and micro herbs.

  3. Black Bean Taco

    • Char the corn on a hot grill pan, remove, cool slightly and slice corn chards from the cob. Set aside.
    • Assemble the taco by lightly warming the tortilla in a pan. Spread each tortilla with HELLMANN’S Real Mayonnaise, then add shredded iceberg. Combine red onion, cherry tomatoes and capsicum in a small bowl, then spoon onto taco.
    • Add the pulled beef and top with green onions and jalapenos.

  4. White Corn Taco

    • Spread each tortilla with HELLMANN’S Real Mayonnaise, then add red cabbage. Top with salmon, drizzle with KNORR Japanese Teriyaki Sauce and sprinkle with coriander sprigs and micro red vein sorrel.
    • Serve tacos with lime wedges and garnish with sliced chilli.
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