I really, really love tacos, but what I also love is the fact that you don’t need to load them full of meat (don’t get me wrong, I’m no vegetarian) to enjoy a tasty taco. Simple is best with certain foods, especially those made from scratch. I had some help in the form of inspiration from the veggie patch for this particular recipe. Zucchini, jalapeño, purslane, green cherry tomatoes and basil all picked from the veggie patch! This recipe is for two, but you could make a large batch and have everyone make their own tacos, it’s a really fun way to enjoy them!

CRISPY ZUCCHINI TACOS WITH RAW GREEN SALSA

CRISPY ZUCCHINI

1 zucchini
½ cup rice flour
1 free range egg
½ cup polenta
Olive oil for frying

PROVISIONS / ASSEMBLE TACOS

1 shallot, diced
Cream cheese spread
Handful purslane, washed
Pinch murray river salt flakes
Freshly ground pink peppercorns

RAW GREEN SALSA

1 clove garlic
Pinch murray river salt flakes
2 fresh jalapeño
6 green cherry tomatoes
1 tsp honey
½ lime
Handful basil

CORN TORTILLA

1 cup masa harina
½ cup water

METHOD

For the salsa, place garlic and salt in a mortar and pestle (or place all salsa ingredients into a small blender and blend until smooth), crush into a paste. Add all remaining ingredients and crush until all well combined. Pop into a bowl and refrigerate.
For the tortillas, in a bowl mix masa harina and water together with hands until you form a ball, add a little more water if necessary. Heat a cast iron frypan (or non-stick) over a medium heat. Cut the dough ball in half, then cut each half into 4 to make 8 portions, form into balls. Line a tortilla press with baking paper (or a zip-lock bag cut open) place each ball in between your lined tortilla press, press down, peel from lining and place into your pan. Cook on each side for a minute then wrap in a tea towel to keep warm. Repeat with remaining portions.
For the zucchini, chop zucchini into finger size pieces. Prepare 3 small bowls, one with rice flour, the second with a beaten egg and the third with polenta. Dip the zucchini in rice flour, then dip into egg and coat in polenta. Heat a fry pan over med-high heat, add enough oil to shallow fry (try a smaller frypan to use less oil) and cook zucchini on each side until golden. Drain on absorbent paper and set aside.
To assemble, spread cream cheese over tortilla, add purslane, zucchini and top with salsa and a sprinkle of shallot. Finish with salt flakes and freshly ground pink peppercorns. Enjoy - then make another one!