Aussie recipe: Kangaroo tacos
Mexican is just one of hundreds of international cuisines readily available in Australia. So the idea of kangaroo tacos seems only natural. The delicious, strong flavour of kangaroo makes for an interesting Aussie/Mex meal.
Kangaroo mince is available from most supermarkets and it’s 98% fat free. The secret is to marinate the mince and then cook it low and slow.
You need:
- 400 g kangaroo mince
- 10 hard taco shells
- 2 limes, juiced
- 2 cloves garlic, minced
- 1 jar taco sauce or tomato salsa
- 1/2 red onion, diced
- 1/3 iceberg lettuce, shredded
- 2 tbs whole allspice berries
- 1 tbs whole coriander seeds
- 1 tbs whole cumin seeds
- 1 tbs whole white peppercorns
- 1 tsp coarse chili powder
- 1 tsp sea salt
- 1 tsp sweet paprika
- Oil
- Sliced fresh chili, to garnish
Method:
Place allspice, coriander, cumin and peppercorns in a small, non-stick fry pan and roast over a gentle heat, shaking the pan occasionally. You'll know the spices are finished roasting when they smell spectacular. Use your senses. Tip the spices into a mortar and grind with the chili powder, sea salt and sweet paprika until you have a fine powder.
Put the kangaroo mince in a bowl and add 3 tbs of the blended spices and the limejuice. Mix thoroughly with your hands. Cover the bowl with cling film and refrigerate for an hour or two.
Heat some oil in a large fry pan over a medium-low flame. Add garlic and fry until it starts to soften, and then add the seasoned mince. Stir and fry until cooked through.
At the same time, heat the taco shells in the oven as directed on the packaging.
Generously stuff the tacos with fried mince. Spoon taco sauce over the meat. Add a little lettuce and onion. Add chili slices if desired.
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