Puffy tacos, Napa chicken salad and tomatillo verde

I’ve been very fortunate to represent Tourism Victoria at many events in the United States. One such trip to San Francisco was where I first encountered – what the Melbourne food media has dubbed – Cal/Mex food, a kind of fusion of authentic Mexican flavours with American locavore spirit. There were many new, fun, relaxed, produce-focused and really tasty dishes, all of which helped to inspire this napa chicken salad served in crispy and buttery puffy taco shells with lashings of tomatillo verde. These tacos can be cooked well ahead of time and reheated for just a minute in the oven as required.