Grana Padano taco shells
Easy
4 people
40 min
Anna Barnett
One of our favourite dishes which are in constant rotation in our household are tacos. I love this twist on the taco shells, by using Grana Padano you get an added crunch and a hit of tanginess.
Ingredients
- Tacos
- 140 g Grana Padano Riserva (1 cup/ around 35 g per taco) – grated
- Avocado & coriander crema slaw
- 3 Green cabbage leaves – finely shredded
- 1/2 ripe Hass avocado
- Bunch of coriander – roughly cut (save a few sprigs to garnish)
- Juice of 1 lime
- 3 heaped tbsp of Greek yogurt
- Generous sprinkle sea salt flake
- Cucumber and chilli salsa
- 1/4 cucumber – diced
- 1/2 red onion – diced
- 1/2 green chilli
- Juice of half a lime
- Fish of choice
- 150 g cod/salmon, skin removed, sliced into think 1cm wide strips
- Tempura batter
- 70 g cornflour
- 30 g flour
- Dash of sea salt flakes
- 100 ml cold sparkly water
- 1 ltrs vegetable oil
- 1 lime to garnish