
Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Thank you for signing up to Woman & Home. You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
These simple tacos allow everyone to pick and choose their favourite fillings for a fun and informal dinner.
Ingredients
For smoky chilli chicken tacos
- 2 garlic cloves, crushed
- 1tsp cumin seeds
- 1tsp smoked paprika
- 1tbsp olive oil
- to serve
- 2 chicken breasts, cut into 1cm strips 1 tomato, deseeded and finely chopped 50g feta, crumbled
- 1 avocado, sliced
For jerk pork tacos
- 2tsp jerk seasoning
- 1tbsp olive oil
- 250g pork fillet, cut into 1cm strips
- to serve
- 1 red onion, thinly sliced
- 1 lime, juice only
- 1 gem lettuce, finely shredded
- 50g Cheddar cheese, grated
- ½ bunch coriander, roughly torn
For prawn, mango and avocado tacos
- 200g king prawns
- 1tbsp olive oil
- to serve
- 1 mango, sliced
- handful rocket
- 150ml sour cream
- 12 crunchy tacos
Method
- For the chicken, combine the garlic, cumin, paprika and oil. Toss the chicken in the mixture and leave to marinate.
- For the pork, combine the jerk seasoning and olive oil. Coat the pork in the mixture and leave to marinate. Toss the red onion in the lime juice and 1tsp salt and leave to marinate for up to 1 hr until lightly pickled.
- For the prawns, toss them in the olive oil and season. Heat 3 frying pans and cook the chicken in one pan for around 5 mins, until cooked through, cook the pork in another pan for 5 mins, until cooked, and the prawns in the last pan for 3-5 mins, until pink all over.
- Heat the taco shells according to the pack instructions. Serve the meat and fish in sharing-style dishes, along with the toppings, including the picked onions, for everyone to help themselves to.
woman&home newsletter
Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
-
Tacos Three Ways: Smoky Chicken, Jerk Pork & Prawn, Mango And Avocado Tacos
By Jane Curran Published
-
Prawn and Chorizo Jambalaya
The ideal comfort food, a jambalaya bursting with rich flavour and summer colors.
By Samuel Goldsmith Published
-
Chicken ratatouille
Make the most of the summer nights by spending them outside rather than in the kitchen with this easy one-pot chicken ratatouille
By Samuel Goldsmith Published
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
Kate Middleton’s cherry red halterneck dress with her go-to summer print and matching raffia wedges is still a top tier summer look!
Kate's cherry red halterneck dress from 2006 is a look we can't help hoping she'll bring back and its easily dressed up or down
By Emma Shacklock Published
-
Jennifer Lopez's manicurist just proved the vanilla chrome mani is this summer’s biggest nail trend
The vanilla chrome manicure is poised to be this summer's biggest nail trend
By Madeline Merinuk Published
-
Princess Catherine breaks summer holiday retreat to share 'wonderful' message
Princess Catherine has interrupted her summer break in order to deliver an important message on social media about a 'wonderful' milestone
By Laura Harman Published