Goat cheese and beetroot is a classic flavour combination but I’d never thought to have it on a taco before I saw it in Tony Singh’s ‘Tasty’. I also added some smoked mackerel to the mix as it’s another thing that pairs well with beetroot and because I inexplicably had ordered a packet of mackerel and couldn’t remember why. I halved the goat’s cheese instead. Probably in the US you have more choice on taco shells and that kind of thing but in the UK Mexican food isn’t that popular so we just have one brand of everything Mexican. I got the corn ones. With it being Tony Singh there is a bit of an Indian twist and the toasted cumin works really well with the beetroot.
Makes 8 tacos
- 4 pickled beetroot
- 1 small onion
- 2 mackerel fillets
- 1 Granny Smith apple (a sharp apple)
- 2 garlic cloves
- 2 tbsp sultanas
- 1 tsp cumin seeds
- 1 tbsp sherry vinegar
- 125g goat cheese
- 8 taco shells
- 1 avocado
- 15g coriander
- 1 lime
- 2 tbsp pine nuts
- salad leaves
1.) Grate the beetroot into a bowl. Peel the onion and grate that in too. Grate in the apple. Peel and dice the garlic and add to the bowl. Throw in the sultanas. Give it a mix.
2.) In a small pan, toast the cumin seeds until starting to smell fragrant. Add to the bowl with the beetroot and add the sherry vinegar. Peel the mackerel away from the skin and tear into flakes. Give it a quick mix.
3.) Toast the pine nuts and set aside.
4.) Turn on the grill, line a baking tray. Slice up the goat cheese and place on the tray. Grill until its brown then set aside.
5.) Make up some guacamole. Peel an avocado, place in a bowl and mash up with a fork. Chop a lime in half and squeeze in the juice. Season with salt. Finely chop up the coriander leaves and mix in.
6.) Assemble the tacos by first putting some leaves in the shell, then spooning in some of the beetroot mix, top with some goat cheese, then some guacamole then sprinkle over some pine nuts.