Mini cured beef tacos with tomato, lime and coriander salsa
Serves: 8Prepare & Cook:
300g parmesan, finely grated
300g beef tenderloin
3 spring onions, finely chopped
zest of 1 lime, juice of 2
5 tbsp olive oil
4 Roma tomatoes, deseeded and diced
½ bunch coriander, leaves picked and chopped
1 shallot, finely chopped
3 ripe avocados
shiso cress, to garnish (optional)
Preheat the oven to 175°C, gas mark 3½. Line 2 large baking trays with baking paper. On the trays, shape the parmesan into 8 rounds, about 8cm wide. Bake for 6 minutes until lightly golden. Cool slightly, then carefully drape one parmesan disk at a time over the handle of a knife, to form a taco. Leave to cool completely.
Dice the beef into 0.5cm pieces and mix with spring onions, lime zest and 3 tbsp oil. Season and keep in the fridge until needed.
Combine the tomatoes, coriander, shallot, juice of 1 lime and remaining olive oil. Season and set aside.
Roughly mash the avocados. Add the remaining lime juice and season.
To serve, layer the avocado, beef and tomato salsa into the parmesan taco shells. Top with the shiso cress, if using, and serve.