We love a good food trend, and although tacos have been around for an age, we're enjoying their reincarnation as high-end dinner delights.
Street food is undeniably the most evolving submarket of fast food and it's easy to take it for granted. We've seen a lot of new starters hit the streets this year such as hoards of steamed dumpling vans, Moroccan pop ups and Hirata bun stalls, all taking advantage of our desire to eat good food on the go.
The humble taco has elevated itself from traditional street food to a sophisticated core staple on top chef's menus. Many chefs are now expanding the taco's meager beginnings and using Kobe beef, oysters, black truffle, octopus and lobster for fillings.
In the UK, we found Peyote in Mayfair by Eduardo Garcia, serving up tuna tartar chile mole and yellowtail and poblano salsa tacos. And Kings Cross' Mestizo grills a mean cactus leaf or courgette flower taco. East London pop up, Lemlem offers modern Afirican 'Afro-tacos', featuring lamb shoulder and cardamom braised beef.
Just in case you wanted to know, the world's most expensive taco is 'The Frida' priced at $25,000 from Grand Velas, Los Cabos, Mexico but don't worry.... for that price, it feeds two.
While it's easy to fawn over the higher-end examples, we can easily make simpler versions at home to enjoy.
Here's our recipe for a tequila fuelled canapé:
RECIPE: Tequila Taco Canapés
Makes 10-12 small taco canapés
Prep time, 25 mins
-a handful of pine nuts
-4 boneless chicken thighs (sliced into strips)
-1 clove of pressed garlic
-1/2 onion in very thin strips
-3 dashes of hot chilli sauce
-1 tsp paprika
-1 tsp sugar
-6 tortilla wraps or flat breads
-Garnish: lettuce soured cream, sliced radish and chives (optional; grated cheese)
- Prepare your taco wraps- use culinary scissors or a cookie cutter to shape smaller circles from your tortilla (try to keep them all the same size)
- Heat a small frying pan over a medium heat and toast the pine nuts for 2-3 minutes until golden, place aside
- Add some oil to the pan and gently fry the onion and garlic for 3-4 minutes until softened but not coloured, stirring occasionally
- Add in the chicken until golden brown
- Add 2 tablespoons of the tequila, set the mixture alight and carefully flambé (be careful!)
- Stir in the chilli sauce, paprika and sugar and cook for a few minutes
- Add the pine nuts for no more than 1 minute
- Lightly toast your wraps but leave enough flexibility and movement to shape your taco
- Start stuffing your tacos with the chicken and pine nut mixture
- Scoop in a small amount of soured cream, a leaf of lettuce, sliced radishes and snip chives to provide a subtle garnish.