Mzansi’s most loved culinary favorite KOO has been a trusted kitchen companion at the center of bringing joy in South African households for over 80 years, which is why the brand remains in the Top 10 Iconic Brands in South Africa, the no. 1 Tinned Product and is the no.1 Baked Beans in Mzansi.
KOO has recently changed its packaging, and to celebrate the new brand refresh, why not try these delectable spicy KOO Pilchards Tacos that will leave your taste buds tingling and will satisfy the whole family?
KOO Pilchards Tacos
Ingredients
1 can KOO Pilchards in Chilli Sauce
1 can KOO Peach Halves in Syrup
5 Tortilla wraps
2 eggs
1 cup bread crumbs
1 diced onion
1 teaspoon garlic and ginger
1 teaspoon paprika
¼ teaspoon salt
1 teaspoon stir fry spice
1 Avocado
1 lemon sliced
1 cup sliced purple cabbage
2 green chilies sliced
¼ cup corn kernels
1 teaspoon chili flakes
Oil for deep-frying
Salt and pepper to taste
Mayonnaise
Basil for garnish
Method
1. Start by de-boning the pilchards, set aside the sauce.
2. In a bowl combine and mix the pilchards, one egg, ¼ cup of bread crumbs, onion, and half a teaspoon of all the spices.
3. In a casserole dish lay the mixture and freeze for an hour or until solid.
4. Once solid cut into thick strips.
5. Pre-heat the oil.
6. In a separate bowl crack the remaining eggs and mix with the remaining spices until well combined.
7. Put the remaining bread crumbs on a plate.
8. Start by coating the strips in the egg mixture then coat with the bread crumbs and fry for 2-4 minutes or until crispy and golden brown.
9. Prepare the rest of the ingredients, slice the purple cabbage finely and set it aside.
10. Cut the peaches and half of an avocado into cubes and mix, add salt and pepper.
11. With the rest of the avocado, put it in a blender with ¼ cup of water and squeezed lemon juice, salt and pepper, and some pilchard sauce, and blend until smooth.
12. Pre-heat the oven, on a non-stick pot slightly add the tortilla wraps and cook on both sides for a minute or so, transfer the tortilla wraps into the oven bending them to create a shell for 2 minutes until a shape is formed.
Assembling the tacos
Spread some mayonnaise on the taco shells, add 1 fish stick and some cabbage, avocado and peach salsa, and corn kernels, and add another 2 sticks of fish and top it off with some avocado sauce and slices of green chili and basil for garnish.
