Tacos with grilled avocado, pickled red onions and chilli sauce from Fire, Smoke, Green: Vegetarian Barbecue, Smoking and Grilling Recipes (page 49) by Martin Nordin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Potatoes must ferment for three to four days. You may use the Pickled red onions recipe on p. 162, and the Midsummer's Louisiana hot sauce recipe on p. 171.

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