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Taco Recipe with Ed Shaerf

By June 26, 2019 Features-Manchester

Ed Shaerf, head chef at Feast by Ed Shaerf, selects his one of his favourite street food dishes for satisfying rumbling stomachs at Bar or Bat Mitzvahs.

Street food has become something I have seen a lot more of as a kosher caterer in recent years. From Indian, Vietnamese and Cuban to more traditional options of salt beef, Chinese and sliders.

The great thing with tacos is versatility – you can add whatever you like from crushed avocado, pico de gallo (salsa) or refried beans. Here are some of our recipes for some delicious taco fillings…


Cod (makes four)

400g cod

1 lime, juiced

red chilli, finely chopped

1 tbsp olive oil (plus extra to cook)


  1. Cut cod into cubes and mix with lime, chilli and oil.
  2. Heat a little oil in a hot frying pan and cook the fish for no more than two minutes so it is still translucent in the middle.


Pulled Beef (makes 12)

For the spice mix:

1.5kg beef brisket

1 tbsp smoked paprika

1 tbsp dried oregano

1 tsp all spice powder

1 tsp ground coriander

1 tsp onion powder

1 tsp garlic powder


For the braising liquor:

200ml orange juice

500ml beef stock

400g tinned chopped tomatoes



  1. Mix spice mix together and rub over beef.
  2. Heat braising liquor.
  3. Place the beef and liquor into cook in the slow cooker for six hours on low.
  4. Shred the beef and reduce the sauce until sticky.
  5. Combine the beef and sauce together.


Oriental slaw (for topping)


1 small red cabbage, shredded

1 tbsp chopped coriander

1 apple, grated

2 limes, juiced

4 tbsp olive oil

1 tbsp toasted sesame seeds

Salt to taste


  1. Mix all slaw ingredients together and leave for 30 minutes to wilt slightly.
  2. Simply mix sriracha and mayo together for a dressing.
  3. Build the taco and enjoy.