Carne Asada Tacos with Australian Avocado Salsa
Louis Tikaram – The Stanley
Video & Photography by Markus Ravic
Chef Notes
- Avocado serves as the foundation, providing a silky pourable green sauce packed with flavour.
- Avocado acts as a natural emulsifier with no oil or dairy required. It’s versatile and great for fast-paced service.
- The sauce is versatile and can be applied to a variety of other dishes including grilled seafood, tostadas, burritos, chicken wings or salads.
Ingredients
- 3 ripe Australian avocados
- 1 cup water
- 2 limes, juiced
- 1 bunch coriander (chopped with stalks)
- 2 garlic cloves
- 2 tsp salt
- 2 jalapeños (chopped with seeds removed)
- ½ small white onion, finely chopped
- 200g slow cooked short rib
- 4 warm white corn tortillas
Preparation
- With a stick blender or food processor, combine all ingredients and blitz until liquified, add a little more water if needed.
- Transfer to an airtight container and chill in the fridge before serving on tacos.
- Garnish with chopped onion and coriander.
