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Crispy v2schnitzel tacos by Estefania Gomez

Ingredients

Taco Ingredients

1 pack v2schnitzel
Corn tortillas
1 red radish
2 avocados
3 fresh limes
2 red onions
Vegetable oil
Salt & pepper

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Green Salsa Ingredients

5 green tomatillos
1 or 2 jalapeño chilli
¼ quarter of a white onion
1 garlic clove
1 bunch of coriander
Salt

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Pickled Onions Ingredients

2 red onions
White vinegar
White sugar

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Chipotle Mayo Ingredients

Gran Luchito – Mexican Chipotle chilli paste
Kewpie mayonnaise – the good stuff

Instructions

Step 1

Prepare the pickled onions so they have time to rest and soak in all the flavour. Slice the red onions into thin rounds.

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Step 2

Boil 1 ½ cups of water, adding spices; black pepper, white sugar, and 1 ½ cups of white vinegar – equal parts water vs vinegar.

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Step 3

When the water is boiling, turn the heat off and add the sliced onions until they are submerged in liquid and set aside.

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Step 4

Using a blender, add 5 green tomatillos, 1 or 2 jalapeño chillis, ¼ of a white onion, 1 garlic clove, 1 bunch of coriander. Add all to the blender and set aside.

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Step 5

Chipotle Mayo - add mayo and Gran Luchito into a small bowl & mix for garnish. Set aside.

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Step 6

Julienne 1 red radish for garnish. Set aside.

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Step 7

Slice avocados for garnish. Set aside.

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Step 8

Heat vegetable oil to 170°C in a deep fryer or frying pan. Once the oil reaches temperature, fry the v2schnitzel for about 8-10 minutes.

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Step 9

When cooked, remove from the oil and place on a tray lined with kitchen paper to cool.

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Step 10

Heat a separate frying pan to 170°C to cook the corn tortillas. There is no need for any oil! Heat until cooked through.

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Step 11

Place corn tortillas down on a wooden board or plate and add your v2schnitzel and garnishes including green salsa, pickled onions, red radish and chipotle mayo.

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