Black Pudding and Poblano Pepper Tacos with Apple & Jalapeño Topping
For the Taco Filling: 1 tablespoon Olive oil 100 grams of onion, thinly sliced in half moons 200 grams Black Pudding, chopped in bite size cubes 220 grams Tinned Poblano Pepper Strips, drained Salt & Black Pepper to taste
For the Topping: 1 pink lady Apple, chopped in small cubes 1 Red Jalapeño chilli, finely chopped 1 teaspoon freshly squeezed Lime juice ½ teaspoon extra virgin Olive oil Salt & Black Pepper to taste
To serve: Warmed Corn tortillas
METHOD: 1. Heat the oil at medium high heat in a large non-stick pan; add the onion and cooked for 3 to 4 minutes or until the onion starts to caramelise. 2. Add the black pudding and cook for a couple of minutes until it starts to crisp up. Stir occasionally to prevent sticking, but be careful not to mash the pudding. 3. Add the drained poblano peppers and mix to combine. Cook for further 5 minutes. 4. While the Taco filling cooks, get on with making the taco topping by combining all the topping ingredients into a bowl. 5. Heat the Corn tortillas and assemble your tacos by adding some taco filling into the corn tortilla, add a bit of the apple & Jalapeno topping and enjoy!