Smoked Chilli Crocodile Tacos
Serves 4
Ingredients
- 800 g skinless crocodile fillets, pin-boned
- 80 ml Glasseye Creek Smoked Chilli Sauce
- 8 small flour or corn tortillas
- 300 g finely shredded cabbage
- 2 limes
- 2 avocados, sliced
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
Method
1. Pat the protein dry and season. Cook in a hot, lightly oiled pan or barbecue for 2-4 minutes per side, depending on thickness, until just cooked.
2. Brush with half the sauce during the final minute, then rest briefly and break or slice into bite-sized pieces.
3. Warm the tortillas and toss the cabbage with lime, avocado and a pinch of salt.
4. Fill each tortilla with slaw and protein, spoon over the remaining sauce and serve with lime.
Sauces in this recipe
Get the good stuff for your next cook-up.
Smoked Chilli Sauce (Pretty Hot Sauce)
$13.95 NZD
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