Baby marrow soft-shell tacos with grilled haloumi, mango salsa and smoked paprika guacamole – Food & Home Magazine

Ingredients

• Baby marrow soft-shell tacos
• 8 large (about 450g) baby marrows, grated and liquid squeezed out
• 1 egg, beaten
• 270g cake flour + extra, to dust
• 100g Parmesan, finely grated
• 60ml (¼ cup) fresh coriander, chopped
• 5ml (1 tsp) cumin
• 200ml water
• sea salt and freshly ground black pepper, to taste
• Mango salsa
• 1 mango, peeled and chopped
• 30ml (2 tbsp) fresh coriander
• juice of 1 lime
• 2,5ml (½ tsp) red chilli flakes
• Smoked paprika guacamole
• 2 avocados, peeled, pitted and chopped
• small handful fresh coriander, chopped
• ½ red onion, peeled and finely chopped
• 150g Rosa tomatoes, chopped
• 2,5ml (½ tsp) smoked paprika
• grilled haloumi slices, to serve
• fresh coriander, to garnish