Looking for a fun and delicious way to spice up your dinner routine? Why not host a DIY Tacos Night with these delicious ingredients:
| For the fish: 4 cod fillets 1 tbsp olive oil 1 tsp paprika 1 tsp cumin Salt and pepper to taste |
Chilli and Miso Corn: 200g frozen corn 2 tbsp soy sauce 2 tbsp miso paste 1 tbsp olive oil |
| Homemade Queso: 1 cup shredded cheddar cheese 1/2 cup milk 1 tbsp butter 1 tbsp flour Salt and pepper to taste |
Chunky Guacamole: 2 avocados, peeled and diced 1/4 red onion, diced 2 tbsp fresh cilantro, chopped Juice of 1 lime Salt and pepper to taste |
| For the beans: 1 can black beans, drained and rinsed 1/4 red onion, diced 1/2 tsp cumin Salt and pepper to taste |
Pico De Gallo: 3 tomatoes, diced 1/2 red onion, diced 2 tbsp fresh cilantro, chopped Juice of 1 lime Salt and pepper to taste |
Grab a margarita and get cooking!
Preheat the oven to 200°C.
FISH
In a small bowl, mix together the olive oil, paprika, chili powder, cumin, garlic powder, salt and pepper. Rub the spice mixture over the cod fillets and place them on a baking sheet. Bake for 10-12 minutes, or until the fish is cooked through.
QUESO
In a saucepan, melt the butter over medium heat. Add the flour and garlic powder and stir until combined. Slowly whisk in the milk until smooth. Add the shredded cheese and stir until melted and well combined. Season with salt and pepper to taste.
PICO DE GALLO
In a mixing bowl, combine the diced tomatoes, red onion, jalapeño, cilantro, lime juice, salt and pepper. Stir until well combined.
GUACAMOLE
In another mixing bowl, combine the diced avocado, red onion, cilantro, lime juice, salt and pepper. Mash the avocado slightly with a fork or potato masher to create a chunky texture.
MISO CORN
In a large mixing bowl, toss the corn with the miso paste, chilli powder, soy sauce, olive oil, salt and pepper. Grill it at 200 degrees until lightly charred, turning occasionally.
BLACK BEANS
In a saucepan, heat the black beans over medium heat with the red onion, cumin, salt and pepper, stirring occasionally, until heated through.
ASSEMBLE
Arrange all of the ingredients on a table and let your guests build their own tacos to their liking. Serve with a variety of taco shells, tortillas, or lettuce wraps.
