We love having the working kitchens in our kitchen showrooms in Felsted and St. Albans as it means we get to try out lots of different recipes. Last week we made a selection of really quick and easy tacos that are perfect for lunch.
We heated up the tortillas in the Aga in the top oven for approximately 3 minutes and then made three toppings:
These are the spicy cajun chicken tacos – the ingredients are super simple – grilled chicken with a rub of cajun spices – we like Jamie Oliver’s cajun mix but Schwartz also do a really good ready-to-go version that you can buy in the supermarket.
Then we added shredded red cabbage, rocket, red pepper, spring onion, coriander and a few dollops of cooling Greek yoghurt.
We roasted the butternut squash in the top oven of the Aga with some seasoning and chilli flakes. It helps if you score the squash beforehand and it took about 40 minutes to cook.
Once it had cooled we chopped it up and paired it with some beet salad, goat’s cheese, toasted sunflower and pumpkin seeds, chopped flat leaf parsley and a drizzle of olive oil.
Lastly, these are the salmon and avocado tacos. We baked the salmon fillets in the top oven of the Aga and five minutes before the end of cooking glazed them with some sweet chilli sauce.
The ingredients for these tacos are avocado, thinly sliced radish, thinly sliced red onion, rocket salad and coriander finished with a squeeze of lime. Really the beauty of these tacos is that you can use al the leftover bits and bobs in the fridge to create a really delicious lunch.