Clonakilty Blackpudding with a Mexican twist – who would have thought?!
Try our simple Clonakilty Blackpudding taco recipe which will leave you licking your lips for more. Taco's are crunchy, messy and great fun to eat so its no wonder they’re a big hit!
While they may might seem like finger food, our black pudding taco’s are guaranteed to make for a hearty, filling enjoyable meal!
1 x Clonakilty blackpudding 200g, cut into quarters (lengthways) and the 8 equal sized pieces per quarter (32 pieces total)
1 x Jalapeno -sliced
1 x Corn
Handful of red cabbage -sliced
Handful of coriander leaves
2 x Lime wedges
6 x Taco Shells
2 x Tbsp Olive Oil
1. Rub 1 tbsp of olive oil onto the corn and char on bbq or grill pan for approximately 10 minutes
2. Fry black pudding on each side on medium/high heat in 1 tbsp olive oil until crispy
3. Warm taco shells in oven or on a clean frying pan
Place a little kewpie mayo in middle of taco, add the red cabbage, Clonakilty blackpudding, charred corn, jalapeno and drizzle more kewpie mayo on top. Finish with sprinkle of coriander and squeeze of lime juice
Tips & Tricks:
Taco assembly is all about efficiency and if you want to enjoy these little beauties hot, it's best to have all your toppings laid out in front of you to speed up the process. Use little bowls or containers and keep the tacos warm in tinfoil while you assemble.
Get the black pudding nice and crispy to add texture to this dish and adding pickled onions or jalapenos can really take this recipe up a few notches!
A big thanks to Gavin Sutherland for this delicious recipe