Tortilla Sopes Two Ways

Ingredients

• 10 Mission Street Tacos

• 2 cups vegetable oil

•  

  Prawn and Pink Sauce:

• ½ cup mayonnaise

• 3 tbsps tomato sauce

• 2 tbsps chilli sauce

•  

  ¼ red cabbage, finely shredded

• 4 tomatoes, chopped

• 1 cup cooked shrimp

• ¼ cup coriander leaves

•  

  Sweet Potato and Jalapeño Sauce:

• 2 red onions, halved and sliced

• ½ cup white vinegar

• 2 tbsps sugar

• 1 tbsp salt

•  

  Creamy Jalapeños Sauce:

• 1 jar jalapeños peppers

• 4 garlic cloves

• ⅓ cup avocado oil

• 1 avocado, chopped

  ½ tsp whole black pepper

   

  1 cup refried beans

  1 cup cooked sweet potato, cubed

  ¼ cup green onions, sliced

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Mission Street Tacos

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Instructions

• Step 1

  In a deep fry pan, heat vegetable oil over medium heat and once hot, fry one or two Mission Street tacos at a time. Flip frequently until golden brown, about 5 minutes. Drain sopes on paper towels.

• Step 2

  Prawn and Pink Sauce Sopes

  - To make pink sauce, mix together mayonnaise, tomato sauce and chilli sauce in a small bowl. Set aside.

  - Top 5 sopes with cabbage, tomatoes, shrimp, pink sauce and coriander

• Step 3

  Sweet Potato and Jalapeño Sauce Sopes

  - To make pickled red onion, place half red onion slices, white vinegar, sugar and salt in a microwave safe bowl, stir and microwave for 1 minute. Set aside for 10 to 20 minutes to pickle.

  - To make creamy jalapeños sauce, add jalapeños, garlic, avocado oil and avocado into a food processor. Blend until smooth and creamy. Season to taste.

  - To serve, top 5 sopes with refried beans, sweet potato, pickled red onion, creamy jalapeño sauce and green onions.