Platter of whitepudding tacos surrounded by guacamole, tortilla chips and lime wedges

Clonakilty Jalapeño Pudding Brunch Taco’s

Clonakilty Jalapeño Pudding Brunch Taco’s

Platter of whitepudding tacos surrounded by guacamole, tortilla chips and lime wedges

Serves: 4 • Prep Time: • Cook Time:

Big brunch energy, Mexican style. Soft tacos loaded with smashed avocado, crispy Clonakilty Jalapeño Pudding and herby salsa. Bright, spicy and perfect for sharing when friends pop round. Build your own tacos, brunch-board style; keeping everyone happy!

 

Ingredients

For the salsa
4 medium ripe tomatoes, chopped
1 small red onion, chopped
2 tbsp lime juice, (about 1 medium lime)
Small handful of fresh coriander, chopped
¼ tsp sea salt, plus extra for topping

For the Taco’s
1 Clonakilty Jalapeño Pudding (220g)
1 tsp olive oil
1 large avocado, smashed lightly
8 mini corn tortilla wraps
Tortilla chips
Fresh coriander
Lime wedges
Jalapeños, optional

Method

  1. Combine all of the ingredients for the salsa. Stir to combine, then set the bowl aside.
  2. Slice the Clonakilty Jalapeño Pudding into eight rounds. Add the olive oil to a medium-sized pan over a medium heat. When hot, add the pudding and cook for 4-5 minutes per side until crispy and cooked through. Set aside.
  3. To assemble your board, line the Clonakilty Jalapeño Pudding rounds down the centre of the board and arrange everything else around them; the corn tortillas, the bowl of salsa, the bowl of smashed avo and the tortilla chips. Add some fresh coriander and lime wedges to jazz it up & serve immediately.