Smile! It’s Taco Tuesday!

Ahhhh, tacos. You either love them or hate th… oh, wait, everyone loves them yeah? And what better way to celebrate Monday being over than by whipping up a selection of fresh and healthy recipes for Taco Tuesday!

Sirloin orange tacos 

  • 3 oranges, zested
  • 2 spring onions (scallions), chopped
  • 2 tablespoons olive oil
  • Ground pepper and salt, to taste
  • 800 g (1lb 10oz) sirloin steak
  • 4 corn tortillas
  • 1/2 white onion, chopped
  • 50 g (2 oz) coriander (cilantro), chopped
  • Salsa Verde or Salsa Roja

In a bowl mix together the orange zest, spring onions, olive oil, pepper and salt. Mix thoroughly and set aside for 30 minutes. On a hot grill or frypan, sear the sirloin until cooked to your liking – we recommend medium rare.

Remove the sirloin from the grill, pour over the orange zest mix and rest for 10 minutes.

Heat tortillas in the oven for 1–2 minutes. Alternatively, heat a frypan and add the tortillas, one at a time. Cook for 1–2 minutes each side. Keep warm until ready to serve.

Cut the sirloin into thick strips and serve over hot tortillas with onions, coriander and your favourite sauce. Serves 4.


Prawn coconut tacos

  • 200g plain flour
  • 2 eggs, lightly beaten
  • 1 tbsp milk
  • Pinch of salt
  • 250g cornflakes
  • 250g shredded coconut
  • 12 large green tiger prawns
  • 80ml lemon juice
  • Salt, to taste
  • 500ml vegetable oil, for frying
  • 4 corn tortillas
  • Guacamole, to serve

To make the batter for prawns, in a bowl add flour, egg, milk and salt. Whisk until a batter forms. Set aside.

To make the coating, lay out some baking paper and use a rolling pin to grind the cornflakes so they resemble dry breadcrumbs. Mix with shredded coconut.

Shell and devein the prawns and pat dry with paper towel. Dip prawns in the lemon juice, then into the batter and roll in the cornflakes mix to coat thoroughly. Place on a plate, cover and refrigerate for up to 1 hour.

Heat the oil in a large saucepan. The oil needs to be hot enough that the prawns sizzle when added. Fry for 3 minutes or until the prawns are golden brown. Do not overload the fryer as the oil will lose heat. Fry in batches if necessary to ensure the oil stays hot. Drain on a wire rack.

Heat tortillas in the oven for 1–2 minutes. Alternatively, heat a frypan and add the tortillas, one at a time. Cook for 1–2 minutes each side then keep warm until ready to serve.

Serve the prawns on the hot corn tortillas with guacamole. Serves 4.


Tacos Al Pastor 

  • 1 tomato
  • 3 guajillo chillies, deseeded
  • 2 Chille de Arbol, deseeded (Cayenne pepper is a good substitute)
  • 2 chipotle chillies
  • 2 garlic cloves, chopped
  • 1 onion, roughly diced
  • 50ml white vinegar
  • 110ml orange juice
  • 200g pineapple, roughly cut
  • 3 cloves
  • 1/2 tsp ground cumin
  • 1/2 tsp ground oregano
  • 1 tsp salt
  • 800g pork loin, cut into thin fillets
  • 4 flour tortillas
  • 80g coriander, roughly chopped
  • 1 white onion, julienne
  • 80g pineapple

To make the pastor sauce, blister the tomato skin over a flame until it has burned and begins to blister, about 10 minutes. Peel, cut in half and discard seeds. Add the guajillo and Chiles de Arbol chillies to a saucepan with 2 cups of water and boil until softened, about 5 minutes.

To a blender, add chipotle peppers, garlic, onion, vinegar, orange juice, pineapple, cloves, cumin, oregano, salt, roasted tomatoes and soaked chilli mix. Purée to a smooth sauce and chill for 15 minutes.

To prepare the meat, place in a bowl and cover with the sauce. Marinate in refrigerator for 4 hours. Heat a frypan, add the meat and cook, turning it continuously, until cooked through.

Heat tortillas in the oven for 1–2 minutes. Alternatively, heat a frypan and add the tortillas, one at a time. Cook for 1–2 minutes each side then keep warm until ready to serve.

Cut the pineapple into bite-sized pieces. Serve the pork over tortillas and sprinkle with coriander, onion and pineapple. Serves 4.


Recipes extracted from TACOS by Ricardo Amare del Castillo. Available in bookstores nationally.