Tempura tacos

Feeds - 4

Tacos - 
Either shop bought 
or
140g blue corn flour or plain flour
sprinkle of sea salt flakes
1 tbsp olive oil
around 120ml water

Quick tomato Salsa - Ingredients finely diced or blitzed
10 ripe cherry tomatoes - diced
1/2 shallot - diced
1/4 red chilli or a glug of your fave chilli sauce
several sprigs of coriander - roughly chopped
juice of 1 lime
splash of Mezcal optional

Muddled Guacamole -
2 ripe Hass avocado
1/2 clove garlic - grated/minced
zest plus juice from half a lime
sprinkle of sea salt flakes

Slaw - 
1/2 red or white cabbage - finely shredded or grated
2 tbsp mayonnaise (or vegan alternative)
few sprigs of coriander - roughly chopped
zest of 2 lime

Tempura Shallots - 
2 shallots - quartered & peeled -
several sprigs of coriander

Batter Ingredients -
8 heaped tbsp cornflour
generous splash of lager/IPA
sprinkle of sea salt flakes

Instructions - 
Begin by making your tacos.
Combine the flour and salt then add in the oil and gradually add in the water using as much as needed to bring the flour together into a ball. Kneed for a minute or two (2 if using plain flour) then divide into 8 roughly even sized balls. Cover with a cloth and allow to rest for 10 minutes. Once rested roll out until almost translucent then cook in a hot dry frying pan for around 40 seconds each side. Store in foil or under a cloth until ready to use. This way they’ll remain soft and not split.

Quick tomato Salsa -
Combine all ingredients for the quick tomato salsa either by dicing all ingredients or blitzing. Adjust seasoning  and spice to your preference.

Muddled Guacamole -
Combine all ingredients by either muddling or using a fork to roughly combine. 

Slaw - 
Shred cabbage and add all remaining ingredients. Season to taste.

Tempura Shallots -
Prepare the shallots, cutting them into quarters. Pull the layers apart a little so the batter can get in there then set to one side. Prepare a few sprigs of coriander.
Make up your batter adding just enough lager so you have a yogurt like consistency. Add in zest or freshly ground black pepper and sea salt flakes and place the shallots and coriander in the batter. 
Heat vegetable oil in a small saucepan. Test it’s hot enough by adding a little batter to it. it should fizz and float to the top immediately once hot enough. Then in batches of 2-3 quarters of shallot at a time, cook the tempura coated shallots until light and golden. Add in the coriander stalks too, again cooking until golden. 
Serve the warm tacos with a generous dollop of guacamole, a hefty pile of slaw, the tempura shallots and coriander stalks and finish with a good helping of salsa.