Tacos & Wine Pairing
As the seasons begin to shift, rosé still remains a fantastic choice for pairing wine with food. Its versatility makes it especially well-suited to dishes with a bit of spice. Take Grenache Rosé, its fruity, bittersweet notes of grapefruit pair beautifully with tacos, adding textural balance without overwhelmed by the heat.
Rosé can stand up to bold flavours, making it an ideal way to enjoy this style of wine beyond the summer months. This taco recipe is quick and easy to prepare, yet delivers great flavour when paired with rosé.
Ingredients:
- 165g raw prawns, peeled
- 1 tbsp olive oil
- 1/2 tsp garlic granules
- ½ tsp smoked paprika
- 1/4 tsp chilli flakes (adjust to taste)
- 1/2 tsp ground cumin
- 1/4 red cabbage, shredded
- Juice of ½ lime
- 6 small corn tortillas
- 6 tbsp natural yoghurt
- ½ avocado, sliced
- Fresh coriander leaves
- Extra lime wedges, to serve
Method:
- In a bowl, toss the prawns with olive oil, garlic, paprika, chilli flakes, ground cumin and a pinch of salt and set to one side. Cook in a hot pan for 2–3 minutes per side until pink and slightly charred.
- Toss the cabbage with the lime juice, a good pinch of salt and a small handful of chopped coriander leaves.
- Warm the tortillas in a dry pan or directly over a gas flame. Then fill each tortilla with the natural yoghurt, red cabbage, prawns, avocado slices and a little extra coriander.
- Squeeze over some extra lime and serve with a cold can of Grenache Rosé.
Recipe by Pippa Leon, Recipe Writer
