These tacos have been on my table quite a few times in the last couple of weeks. Whenever we have some leftover BBQ meat or fish, tacos seem to pop up on the menu the following day. I’ve changed them up a bit by adding some Vietnamese inspiration with some pickled carrots, cilantro and mango. They are the perfect blend of summer flavours, easy to put together and so much fun to eat. They are a repeat request at my home, and I’ve made them for guests a couple of times too. Give them a try, I‘m sure they will become a summer favourite on your table too!
Ban Mi Style Grilled Chicken and Mango Tacos
makes 8 tacos
8 organic blue corn soft tortilla shells
6 boneless skinless chicken thighs, seasoned and grilled
1 bunch cilantro
8 tbsps sour cream
1 mango, sliced
1/2 cup shaved carrots, seasoned in a quick pickle
Slice chicken intro strips.
I used leftover BBQ chicken to make my tacos. If you are making the chicken from scratch, just season with salt and pepper and grill until done. Let cool before slicing.
Warm tortillas in a skillet or on the BBQ.
Spread with a little sour cream, top with chicken pieces and then mango.
Top with carrot pickle and a generous bunch of cilantro.
If you don’t have pickled carrots on hand, you can make a quick pickle by boiling equal parts water, vinegar and sugar in a small saucepan. Turn off heat and add shaved carrots. Leave carrots in mixture until cooled and then strain.
Want some more inspiration for fabulous summer dishes? Check out:
When you've got lemons make lemonade, right? Well a couple of weeks ago I posted a recipe for Summer Pea Risotto (which is awesome, you should try it!) and I was left with a bunch of risotto leftovers. I was having a little lunch BBQ and thought about what to do. Well, when you've got risotto, make fritters??? Ok that's a stretch, but that's what I did. I took a bit of the batter from my artichoke fritters and used little balls of risotto instead. Magic!!
Try these whenever you have some leftover risotto — it gets little stiff the next day when it's had time to sit and chill which makes it perfect to scoop up into little balls of fritter heaven. I served it on a bed of arugula salad here, but they may go super fast just heaped in a bowl where you'll have to shoo your guests hands away. They are REALLY addictive.
To make risotto balls:
Leftover risotto (at least 1.5 c)
Small ice cream scoop or melon baller
Flour (3 tbsp)
Flour (1/2 cup)
Corn starch (1/2 cup)
Salt and pepper to taste
1/2 tsp Paprika
1/2 tsp Garlic powder
1/2 cup grated Parmesan cheese
1/2 cup club soda
1 cup sunflower oil for shallow frying
Using your small-medium sized scoop, scoop out a ball of rice and place into a dish with some flour in it. Roll around to cover. Repeat until you have the desired amount of rice balls or until you have finished your leftovers.
Heat oil in a low frying pan until almost smoking.
Make batter. Combine flour, corn starch, seasonings, and club soda and let rest for 5 minutes.
Drop rice balls into batter and make sure they are well coated. Remove with a slotted spoon so excess can drip off.
Once oil is ready, gently drop in rice fritters and fry until golden brown on all sides. Remove and place on paper towels to drains.
Get a great dish to serve with this: Stuffed BBQd Peppers
Another great dish to pair: Mushroon, Asparagus, and Turkey Sausage Salad
Here is a wonderful, light but hearty dish that goes so perfectly with these gorgeous summer nights. It is easy to assemble but very rich, creamy and fresh. It makes for a perfect main, but I've used it as a first or second course too, just adjust the portions.
Really, truly delicious!
2 cups Arborio or Carnaroli rice
4 cups chicken stock
2 cups water
2 medium onions, minced
3 cloves garlic, crushed
1/2 cup dry white wine
4 tbsp goat cheese
1/3 cup freshly grated parmesan cheese
1/3 cup table cream
2 tbsp butter
pea shoots for garnish
2 handfuls fresh mint
salt and pepper for seasoning
Add some olive oil to a heavy pan and ‘toast’ your rice for a couple of minutes. Remove rice from pan.
Toasting brings out the natural nuttiness of the rice. toast on medium heat for at least 5 - 8 minutes or until rice starts to turn a little golden brown.
Add onions and sauté until translucent but not browned. Add garlic and sauté for an extra 2 minutes.
Ensure onions and garlic are translucent but not browned. This will ensure your risotto is a nice creamy colour. Browning your onions or garlic will turn the risotto brown.
Combine broth and water. Heat.
Heat liquid until it is hot so it can be easily added to and absorbed by rice mixture.
Add rice back in. Deglaze with wine until absorbed.
Begin adding broth and water mixture into rice.
To ensure maximum creaminess, add one ladle at a time, constantly mixing until liquid is absorbed before you add in the next ladle.
Continue for about 15 minutes until rice is al dente, almost done but not quite.
Al dente means tender but still ‘toothy’ and not quite done when you bite into it.
Add in table cream, butter, parmesan and goats cheese. Stir to combine and turn heat off.
Remove from heat, risotto will continue to cook once you turn it off.
Taste and season with salt and pepper to your liking.Let rice rest for about 10 minutes to finish.
Combine mint and about 1/3 cup olive oil in blender/food processor. Let sit for about 5 minutes and then strain mint out.
The mint will flavour the oil nicely, but sometimes the actual mint will taste bitter which is why I strain it out.
Plate risotto. Drizzle with mint oil. Garnish with pea shoots and black pepper.
Serve immediately. Risotto will continue to firm up. If you need to re-heat, or to prep leftovers, I like to add some milk and gently heat.
Check out a few more of my favorite recipes that will help you create the perfect menu:
Scrumptious and Creamy Artichoke Fritters, the perfect appetizer
Roasted Herb and Anchovy Crusted Salmon, the perfect main