For this post, Jess and I teamed up to create some Mexi inspired treats from the grill. We both share a love of Mexican food – all those fresh and lively flavours, the colour and vibrancy of the ingredients – a trip to Mexico is definitely on both of our bucket lists!
Jess’ focus was the humble corn tortilla, and after testing out a few recipes, she’s created one that matched her expectations – light and a little fluffy, fresh off the grill to provide a little smoky flavour. A tortilla press definitely makes things easier, and provides you with an aesthetically pleasing, thin piece of circular dough to grill. You can achieve a similar outcome rolling each piece of dough between two sheets of grease-proof paper, if you don’t have a tortilla press.
After much debate over whether avocados are best left fresh (my position) or cooked (to quote Jess “they taste like chicken!”), we decided to throw together this zingy salsa to get the best of both worlds. Served up in tortillas fresh off the grill, along with some juicy prawns, the grilled avocado adds a little earthiness and depth of flavour that is pretty damn good! Keep the avocado and capsicum pieces chunky and the rest of the salsa reasonably fine to mix up the textures.