Once a week, the farm kitchen is transformed into a Tuesday taquería. Whether we use our own chicken, whatever is fresh and fun at the fishmonger (squid is always sensational) or something meaty from the local butcher, I would simply not survive without having a little Mexicana on the supper schedule.
- 8 flour tortillas, warmed
- 450 g hot-smoked salmon or any smoked fish
- 2 limes, cut into wedges
- cilantro (coriander) leaves, to serve
- 125 g (½ cup) mayonnaise
- 125 g (½ cup) sour cream
- 3 tsp sauce from the tin of chipotle chillies in adobo sauce or 1 tbsp chilli powder
- 3 tsp ground cumin
- 1½ tbsp lemon juice
- salt and pepper, to taste
- 250 g (1 cup) shredded white cabbage
- 500 g (2 cups) tender-leaf curly kale, finely chopped
- 1 small green chilli, finely chopped
- 1 big handful of chopped cilantro (coriander)
- 1 clove garlic
- 1 lime, juiced
- salt, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
For the chipotle crema, mix the mayonnaise and sour cream together in a large mixing bowl. Add the chipotle sauce, cumin and lemon juice, and season with salt and pepper to taste.
For the kale verde, blitz the cabbage, kale, green chilli, coriander, garlic, lime juice and salt in a food processor until smoothish.
Flake the hot-smoked salmon into each tortilla and top with the crema and verde. Serve with the lime wedges and coriander. You can also flake the salmon into the crema, mix, then fill the tortilla and top with the verde.
Recipe from Farmette by Imen McDonnell, with photographs by Imen McDonnell.
Read our interview with Imen McDonnell and view more recipes by her.