River Cottage Australia



Mexican food is adored around Australia - so try your hand at making these delicious, locally-sourced tacos from scratch.


  • For the tortillas:

  • 3 cups flour

  • 1 tsp salt

  • 1 tsp baking powder

  • ? cup avocado oil

  • 1 cup warm water

  • For the poached carp:

  • 50g butter

  • 1 onion, roughly chopped

  • 1 carrot, roughly chopped

  • 4 stalks celery, roughly chopped

  • 5 peppercorns

  • 2 bay leaves

  • 1 litre water

  • 500ml white wine

  • 1200g carp, skin off, deboned and cut into 60g portions

  • For the toasted corn salsa:

  • 4 Sweet corns, husks removed

  • 1 red onion, finely diced

  • 1 bunch coriander

  • 1 dried chilli, crushed

  • Splash of avocado oil

  • For the slaw:

  • 1 small red cabbage, thinly sliced

  • 1/2 green cabbage, thinly sliced

  • 2 tbsp apple cider vinegar

  • 2 tbsp olive oil

  • For the confit garlic aioli:

  • 3 egg yolks

  • 1 tbsp vinegar

  • 1 tbsp Dijon

  • 300ml rice bran oil

  • 2 cloves of confit garlic


  • 1.

    For the tortillas, combine the flour, salt and baking powder in a large mixing bowl. Add avocado oil and water and mix until combined. Knead until the dough is smooth and set aside to rest for 15 minutes.

  • 2.

    For the poached carp, melt the butter in a medium sized pan. Gently fry the onion, carrot and celery until softened. Add the peppercorns, bay leaves, water and wine and bring to a simmer for 15 minutes to infuse the flavours. Keep the poaching liquid warm until you are ready to poach the carp.

  • 3.

    For the salsa, slice the corn kernels off. Using a large frying pan on a high heat, toast the corn kernels for 5 to 10 minutes, or until golden brown and cooked through. Remove from the pan and transfer to a mixing bowl with the rest of the salsa ingredients. Stir to combine and season. Set aside.

  • 4.

    After the tortilla dough has rested, divide it into 20 equal portions. On a well floured surface, form each portion into a ball. Using the palm of your hand, flatten the balls and use a rolling pin to roll out the balls to a 12cm diameter circle. Alternatively, use a tortilla press to flatten the tortillas out. Cover each tortilla with baking paper so they don’t stick together.

  • 5.

    For the confit garlic aioli, place the egg yolks, vinegar and mustard in a mixing bowl and stir to combine. Whisking continuously, gradually pour the oil into the bowl until you have a thick mayonnaise. Grate the confit garlic on a microplane and add to the mixture. Stir through, season and set aside.

  • 6.

    For the slaw, combine all of the ingredients in a large mixing bowl. Mix through the aioli. Season, and set aside.

  • 7.

    Heat a large pan over medium high heat. When hot enough, cook the tortilla for 30 seconds each side, or until bubbles start to form and the tortilla is golden brown. Remove and set aside.

  • 8.

    When ready to cook the carp, carefully place the pieces into the simmering poaching liquid. Leave for 2 minutes, or until just cooked through. Using a slotted spoon, transfer the carp to a plate lined with paper towel. Continue to do the same for the remainder of the carp.

  • 9.

    To assemble the tacos, place a small amount of slaw onto the warm tortilla, followed by the carp and toasted corn salsa. Finish with a wedge of lime and enjoy.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 452kj
  • Fat Total 32g
  • Saturated Fat 6g
  • Protein 14g
  • Carbohydrate 21g
  • Sugar 2g
  • Sodium 190mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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