Banging Spicy Jerk Herb Smashed Crispy Taco Cones and Spicy Pepper Sauce
Banging Spicy Jerk Herb Smashed Crispy Taco Cones and Spicy Pepper Sauce
Ingredients
For the Jerk Turkey Mince
- 500 g turkey mince
- 2 tablespoons Walkerswood One Love Green Seasoning
- 1 1/2 tablespoons Walkerswood Jamaican Jerk Seasoning Hot & Spicy
- 1 teaspoon red spice powder, (e.g., chili powder or paprika)
- 1 teaspoon dried herbs, (e.g., oregano or thyme flakes)
- 3 garlic, cloves, minced
- 1/4 red onion, chopped finely
- 1/2 scotch bonnet pepper, deseeded and finely chopped (or more to taste)
- 1/4 red pepper, chopped finely
For the Taco Cones
- 8 tortillas, medium-sized
- 150 g mozzarella cheese, shredded
- 2 plantain, ripe, sliced and fried
- 2 tablespoons vegetable oil, or as needed, for frying
For the Spicy Pepper Sauce
- 1/2 cup spicy scotch pepper sauce, homemade or store-bought, for serving
Instructions
- 1
In a large mixing bowl, combine the turkey mince, Walkerswood One Love Green Seasoning, Walkerswood Jamaican Jerk Seasoning Hot & Spicy, red spice powder, dried herbs, minced garlic, chopped red onion, scotch bonnet pepper, and chopped red pepper. Using gloved hands, thoroughly mix all the ingredients until well combined.
⏱️ 10 min
- 2
Cover the bowl and refrigerate the marinated turkey mince for at least 30 minutes to allow the flavors to meld.
⏱️ 30 min
- 3
Take a portion of the marinated mince (about 60-70g) and form it into a ball. Place the mince ball onto a tortilla.
⏱️ 5 min
- 4
Using gloved hands or a piece of parchment paper to press, flatten and spread the mince evenly across the entire surface of the tortilla, extending to the edges. Repeat with the remaining mince and tortillas.
⏱️ 10 min
- 5
Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium-high heat. Once hot, carefully place a mince-covered tortilla into the pan, mince-side down. Cook for 3-5 minutes, or until the mince is browned and cooked through, and the tortilla is lightly crisped.
⏱️ 5 min
- 6
Flip the tortilla so the cooked mince side is facing up. Immediately sprinkle a generous amount of shredded mozzarella cheese over the cooked mince.
⏱️ 1 min
- 7
Arrange a few slices of fried plantain on top of the mozzarella cheese. Allow the cheese to melt for about 1-2 minutes.
⏱️ 2 min
- 8
While still in the pan and the cheese is melted and pliable, carefully and quickly roll or fold the tortilla into a cone shape. The melting cheese will help to hold the cone together. Remove the finished cone taco from the pan and set aside.
⏱️ 2 min
- 9
Repeat steps 5-8 with the remaining tortillas, adding more oil to the pan as needed.
⏱️ 10 min
- 10
Serve the Banging Spicy Jerk Herb Smashed Crispy Taco Cones warm, accompanied by the homemade spicy scotch pepper sauce for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Banging Spicy Jerk Herb Smashed Crispy Taco Cones and Spicy Pepper Sauce
For the Jerk Turkey Mince
- 500 g turkey mince
- 2 tablespoons Walkerswood One Love Green Seasoning
- 1 1/2 tablespoons Walkerswood Jamaican Jerk Seasoning Hot & Spicy
- 1 teaspoon red spice powder, (e.g., chili powder or paprika)
- 1 teaspoon dried herbs, (e.g., oregano or thyme flakes)
- 3 garlic, cloves, minced
- 1/4 red onion, chopped finely
- 1/2 scotch bonnet pepper, deseeded and finely chopped (or more to taste)
- 1/4 red pepper, chopped finely
For the Taco Cones
- 8 tortillas, medium-sized
- 150 g mozzarella cheese, shredded
- 2 plantain, ripe, sliced and fried
- 2 tablespoons vegetable oil, or as needed, for frying
For the Spicy Pepper Sauce
- 1/2 cup spicy scotch pepper sauce, homemade or store-bought, for serving
Instructions
- 1
In a large mixing bowl, combine the turkey mince, Walkerswood One Love Green Seasoning, Walkerswood Jamaican Jerk Seasoning Hot & Spicy, red spice powder, dried herbs, minced garlic, chopped red onion, scotch bonnet pepper, and chopped red pepper. Using gloved hands, thoroughly mix all the ingredients until well combined.
⏱️ 10 min - 2
Cover the bowl and refrigerate the marinated turkey mince for at least 30 minutes to allow the flavors to meld.
⏱️ 30 min - 3
Take a portion of the marinated mince (about 60-70g) and form it into a ball. Place the mince ball onto a tortilla.
⏱️ 5 min - 4
Using gloved hands or a piece of parchment paper to press, flatten and spread the mince evenly across the entire surface of the tortilla, extending to the edges. Repeat with the remaining mince and tortillas.
⏱️ 10 min - 5
Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium-high heat. Once hot, carefully place a mince-covered tortilla into the pan, mince-side down. Cook for 3-5 minutes, or until the mince is browned and cooked through, and the tortilla is lightly crisped.
⏱️ 5 min - 6
Flip the tortilla so the cooked mince side is facing up. Immediately sprinkle a generous amount of shredded mozzarella cheese over the cooked mince.
⏱️ 1 min - 7
Arrange a few slices of fried plantain on top of the mozzarella cheese. Allow the cheese to melt for about 1-2 minutes.
⏱️ 2 min - 8
While still in the pan and the cheese is melted and pliable, carefully and quickly roll or fold the tortilla into a cone shape. The melting cheese will help to hold the cone together. Remove the finished cone taco from the pan and set aside.
⏱️ 2 min - 9
Repeat steps 5-8 with the remaining tortillas, adding more oil to the pan as needed.
⏱️ 10 min - 10
Serve the Banging Spicy Jerk Herb Smashed Crispy Taco Cones warm, accompanied by the homemade spicy scotch pepper sauce for dipping.