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Tacos: May 2013 Home Cooking Dish of the Month

The vote was close for a while, but TACOS broke through the finish line with a few more votes than mussels. If you'd like to look at the voting thread, click here:

Much like Aprils DOTM, spring rolls, Tacos are a dish with a lot of possible fillings, variations, and room for creativity. As usual, you are invited to use published recipes, old favorites, or a recipe you've invented. Please describe your recipe, share your source, and your outcome. Share any techniques that worked for you, and any that didn't. Photos are always encouraged.

Please remember to paraphrase any recipes that are not your own; verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

Let's use our imagination and push the envelope on tacos. Or push the tortilla. Or whatever. Feliz cinco de mayo todo el mundo, and Happy May in general, filled with May flowers, and with tacos!

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  1. I made tacos yesterday with fresh tuna salad-recipe from fish without doubt-tomato salsa with store bought corn hard shell. I topped tacos also with avocado slice and sprig of parsley.

    3 Replies
    1. re: jpr54_1

      jpr54_1, how did you like them? Would you recommend the recipe?

      1. re: jpr54_1

        Fish Without a Doubt by Mooney and Finemore
        pg.334 Classic American Tuna Salad
        instead of dill I used parsley

        Mexican Everyday by Rick Bayless
        Page 146Rustic Roasted Tomato Salsa
        I didn't use cilantro-bcz I am one of those pls with gene for it tasting like soap. I used flat parsley instead.

        I have made the tuna salad several times b4 and first time for the salsa

        I would definitely recommend the recipes.-very easy to prepare and follow.

        1. re: jpr54_1

          That sounds like a really interesting recipe. yum

        2. I placed the book in this topic bcz of its relevance to tacos.
          Planet Taco: A Global History of Mexican Food
          by Jeffrey M. Pilcher.

          I received this book today and have read several pages-
          The notes are excellent and the select bibliography is extensive.
          The book is well researched and written.
          Book gives history of Mexican food

          1. My mom, bless her soul, is a terrible cook. Every week growing up she would make the same recipes over and over and tacos were my favorite. She used a pound of ground beef and salt, pepper, onion salt, and garlic salt (I literally did not know what real garlic was until I left home and taught myself to cook). The one great think she did though was fry the corn tortillas in oil. She would get up from the table over and over again and essentially fry them to order. After the divorce, we switched to flour, which could be microwaved and allowed my my now full time working mother to actually sit at the table with the rest of us, a concession I was happy to make. And now be prepared to gag. lettuce, cheese, onions, and KETCHUP!

            As I noted, I grew up and learned to cook, but my undying love for ground beef tacos has never waned. My mom's measly and salty! seasonings don't cut it anymore. Cooks illustrated published a ground beef taco recipe some years ago. I've made some adjustments to their recipe and here is my modified version (* indicate my modification, either in quantity or some other variable):

            Seasoning mix:
            1 tablespoon chili powder *
            1 teaspoon cumin
            1 teaspoon coriander
            1/2 tsp dried oregano
            1/2 tsp garlic powder *
            1/2 tsp salt
            1/4 tsp cayenne

            Liquid Mix:
            1/2 cup chicken broth
            1/2 cup tomato sauce
            2 tsp cider vinegar
            1 tsp brown sugar

            1 lb. lean ground beef
            1 chopped onion (+ vegetable oil)
            1 15 oz. drained can black beans *

            Cook the ONION over medium heat in some oil for about five minutes. Add the SEASONING MIX and cook for one minute. Add the BEEF and cook until browned, about five minutes. Add the LIQUID MIX and simmer until virtually evaporated for at least ten minutes, but probably more or you'll have wet tacos. Add BLACK BEANS and cook for one minute more, they heat up fast.

            Put a layer of corn tortillas on a baking sheet then put a cooling rack on top of that and a layer of more tortillas. When liquid ingredients have been added turn the oven to 225* and add rack to cold oven. The idea here is to have warmed tortillas. If you start too early or too high of a heat they will dry out.

            (P.S. I still put ketchup on my first taco, then I grow up and switch to Franks Red Hot. Very guilty pleasure)

            1 Reply
            1. We are lucky to have a wonderful taco truck in our neighborhood and so my taco making has gone waaaayyy downhill. I hope to remedy this by participating in this thread.

              It's weird to remember how "tacos" used to be made in my family years ago. They were always fried til crispy. Back then there were no ready-made shells. Thank goodness for that.

              Anyhow, now I make tacos by steaming tortillas in the microwave. "Soft tacos". This was unheard of when I was growing up.

              Now, whenever I feel like actually cooking, I make the tacos with chicken or fish or, for tonight, pork. I use lots of cilantro, lots of garlic in the cooking of the pork, and Mrs. Renfrew's green chili salsa ( chiles, cilantro, etc.). Weird to think Mrs. R's salsa is better than most other "Mexican" brands.

              Tonight the tacos will be accompanied by roasted peppers I made on the bbq this morning. They've been marinating in olive oil and garlic since 11 a.m.

              While writing this I notices jpr54's post about fresh tuna salad tacos. Sounds fabu!

              1 Reply
              1. re: oakjoan

                How lucky you are to have a great taco truck in the neighborhood. I doubt I'd ever make tacos if I had that!

                We also had crispy tacos when I was a kid, with purchased crispy shells. Ground beef, American cheese, iceberg lettuce.

                Your pork tacos with roasted peppers sound great.

              2. I fancied something chocolaty and ice creamy this evening, and then whilst browsing this thread it hit. Dessert tacos! Why this has never occurred to me before, I don't know. I'll certainly be doing it again.

                I started by lightly buttering both sides of a soft taco shell, then sprinkling each side with cinnamon sugar before crisping up in a hot pan. I then transfered the shell to an upside down muffin tray to create the shape associated with tacos. Once it was cooler I filled it with coffee ice cream. For the chocolate fix I melted some semi-sweet chips, added a dash of cream and a dash of cinnamon-coffee liquer, then drizzled on top.

                It was delicious. The shell was sweet, chewy, crispy and nicely caramelized.

                7 Replies
                1. re: Musie

                  Ha! You posted this two minutes ago, and one minute ago I was thinking of a different type of dessert taco. Yours sound good! If I actually make mine (and sort out a couple more details, I'll post).

                  1. re: juster

                    Mine was a spur of the moment. Took maybe 10 minutes from brain to plate too. I think a fruit based one is on the cards sometime this month too.

                    Possibilities just keep going on and on..

                  2. re: Musie

                    OMG, I am not a big dessert person, but those sound wonderful. Way to go!

                    1. re: Musie

                      My son use to enjoy a product called ChocoTaco when he was a kid...he'd be all over your homemade version!

                      Do you think they would go with the taco I planned for Sunday?

                      1. re: HillJ

                        I don't see why it wouldn't go with your menu. If you wanted a slightly lighter feel, maybe a vanilla ice cream would be better. With the coffee ice cream, sugary cinnamon shell and chocolate sauce it made for quite a rich dessert.

                        1. re: HillJ

                          We bought a box of Choco Tacos for our grandsons last week. I tried one and determined it's an ice cream drumstick without the nuts. Tasty!

                          1. re: DuffyH

                            Funny the ones we buy have nuts dotted along the opening along with extra chocolate fudge holding the nuts in place. Just like a drumstick folded!

                      2. With halloumi cheese left in the frig just crying for some grilling attention, I stumbled upon this riff on tacos over @ Serious Eats and plan to pull a dinner together Sunday following this idea:


                        5 Replies
                        1. re: HillJ

                          I was literally just looking at those :) I'm curious to see how yours turn out!

                          1. re: juliejulez

                            I'll report back Sun-Monday. My husband loves tacos.

                            1. re: HillJ

                              I wound up following the recipe pretty much as written. The only addition I made was to include grilled pineapple slices. And, we prefer flour over corn tortillas. The halloumi works so well on the grill. Highly recommend.

                              1. re: HillJ

                                I like halloumi grilled in a fry pan -- do ya think this recipe would work without the charcoal/grill??

                        2. Mussels and Tacos are tough choice for me! Not surprised Tacos won though because they're just so versatile.

                          I am excited for cinco de mayo. We made this Tacos Carne Asada last week and we'll be giving it an encore for the holiday because it was so good. http://www.neurotickitchen.com/2013/0...

                          Happy Cinco de Mayo all!

                          1 Reply
                          1. re: samuraisam

                            My go to recipe for carne asada is Tyler Florence's, so I like to see that you used that recipe and added a spin to it, I'll have to try that next time I make it. Those tacos look great too!

                          2. Pork tacos tonight once the shoulder is done smoking. We do them the basic way with just chopped white onion and cilantro on corn tortillas.

                            1. I like "double decker" tacos -- flour tortilla on outside of crispy corn tortilla, anchored by a schmear of refried black beans.
                              Some carnitas (I'm a 1 person household so I get them at Albertson's deli and they are good), a little shred of lettuce and cheese and an avocado slice and I'm happy.

                              1. I made a taco using poached tuna flaked and topped with
                                mango salsa from FWAD (pg.394).
                                i used jalapeno, mini peppers,meyer lemon/limes and arugula in place of cilantro

                                2 Replies
                                1. re: jpr54_1

                                  That sounds wonderful; tuna and mango are a great combination. Will you share your results, was it a success?

                                  1. re: L.Nightshade

                                    it was delicious-i will definitely make this again

                                2. Grilled Chicken Tacos for Cinco de Mayo...

                                  Nothing too unusual here, but the marinade for the chicken thighs worked great: aromatic and tasty. The thighs bathed for a few hours in Mexican beer, garlic, toasted sesame oil, oregano, marjoram, mint, chiles, annatto, black pepper, coriander, cumin, cloves, cassia, and allspice. After cooking on the grill, they were sliced up on a tortilla. Mr. NS bought handmade wheat tortillas, not my favorite, but they worked out OK, and he bought a ton of them, you'll probably see them again. The chicken was topped with lettuce, tomatoes, cilantro, onions, guacamole, sour cream, and pico de gallo. Simple but good.

                                  The tortillas we had were a bit larger than regular taco-sized tortillas, but not large enough for making burritos (perfect quesadilla size). This prompted a discussion on what defines a soft taco, versus what defines a burrito. Any ideas on that subject?

                                  2 Replies
                                  1. re: L.Nightshade

                                    I think a taco is just folded, and a burrito is rolled up. That's my definition anyway.

                                    1. re: juliejulez

                                      That's the only definition I've been able to come up with!

                                  2. i started out wanting to do moroccan tacos, but it became quite a mish-mash of cuisines - in a good way. took pork shoulder steak, cut it up into carnita-sized pieces, and rubbed it last night with aleppo, cumin, coriander, cinnamon, granulated garlic and onion, s&p. made a "crema" with greek yogurt, roasted garlic and preserved lemon, and a hot sauce of the same yogurt mixed with ajvar (i wanted harissa but we were out). i also mashed up some garbanzos (for "refrieds") and blended with cumin, oregano, thyme, olive oil, salt and a splash of sherry vinegar. tonight i sauteed the pork until crispy, spread the bean mash over charred tortillas, topped with the meat, queso fresco, scallions and cilantro. the ajvar topping turned out to be my favorite, surprisingly. on the side were steamed local asparagus bathed in the juice of a tangelo and half a lime, with a little sea salt. let's call this fusion, shall we?

                                    1 Reply
                                    1. re: mariacarmen

                                      Wow, what a great idea, and a delicious-sounding combination of flavors!

                                    2. I just whipped up some tacos of the "my fridge is empty and I'm hungry -- what do I do??" variety for lunch. Sauteed some lamb Italian sausage with sliced sweet peppers and piled it into charred corn tortillas. Topped with a bit of feta and some La Victoria salsa brava. The salsa brava wasn't quite right -- next time I'd go for more of a neutral Tabasco-style hot sauce, but the sausage, peppers and feta were excellent as a taco. I would definitely make this again if I had similar ingredients hanging around.

                                      1 Reply
                                      1. re: BananaBirkLarsen

                                        Wow, lamb tacos, very inventive and sounds delicious!

                                      2. I just fried some crisp shells from yellow corn tortillas. I roasted some chicken thighs and sauteed some vidalia slices with jalapenos and cumin. We pulled the bones out of the thighs and put them into the shells with the onions and some sour cream, cilantro, and Herdez green sauce. Really good for a thrown together dinner!

                                        1. Tonight was a version of soft tacos at our house.

                                          We had refried beans with cheese and a lettuce/tomato/salsa salad on the side. The soft tacos were almost a combo of fajita and taco. We used the Chicken breast grilled from the other night (in a tequila lime marinade), sliced thin, then sauteed with some leftover julienned peppers and onions sauteed in taco seasoning. Guacamole made of diced avocado, tomato, s&p and lime (slapping head over not picking up some Serrano chili's). Tacos were in a small warmed flour tortilla with the addition of sour cream. Oh, yum. And yes, there was wine!

                                          1. Tonight, we enjoyed shrimp tacos with fresh pineapple salsa. Such a refreshing version, big hit with the family.

                                            1 Reply
                                            1. re: HillJ

                                              That sounds wonderful; I love seafood tacos with pineapple salsa. Beautiful photo too.

                                            2. I use corn tortillas, grill them and slow cook some pork (rub with kosher salt, black pepper, dark roast coffee grounds, cumin, paprika, and add tomato juice and braise for like 4 hours) and shred up. Put out some fresh limes, cilantro, sriracha sauce, sour cream, and some queso fresco, and some chopped tomatoes. This is my favorite way to do tacos.

                                                1. re: jpr54_1

                                                  I hope you enjoy this recipe as much as we did. I posted the same link and reported back up thread when this month's taco home cookin' kicked off.

                                                  Great use of grilled halloumi!

                                                  Enjoy your vacation, jpr.

                                                  1. re: HillJ

                                                    sorry i missed reading your posts.

                                                    1. re: jpr54_1

                                                      Oh no problem, better that you caught it! The version works so well as a taco!

                                                2. We have been taco fiends around here for over a month. I love tacos de lengua and tried a new version (my old being from simply recipes - yum) from serious eats using lamb tongue http://www.seriouseats.com/recipes/20.... So delicious. We have also been pigging out on carnitas and my super cheat of very good breaded Trident fish (Costco) made into tacos. I made them when I was tired and now I dream of them.

                                                  All with freshly made corn or flour torts (particularly - the tex mex puffy-ish style flour torts from Homesick Texan).

                                                  Incidentally, maybe this is well known, but I use a cut up silicone sheet for my corn tort press. I can jam out 20 torts in no time.

                                                  1. So this will be a double post, since this is also a COTM dish. Tonight I made Chorizo, Mushroom, and Potato tacos. I've had chorizo/potato tacos at a restaurant before (Big Star in Chicago) and they were delicious. These were just OK but a fun experiment. I'll have a more detailed write-up over on the appropriate COTM thread. I had 3 tacos, 1 had roasted tomatillo salsa, one plain, one with Tapatio hot sauce on it. I liked the Tapatio one the best.

                                                    10 Replies
                                                    1. re: juliejulez

                                                      I made those tonight as well! They were OK, but not great. I have a lot of filling left over and am wondering if it will do well in omelettes tomorrow morning.

                                                      I think it would have been better without the potatoes.

                                                      1. re: sandylc

                                                        Yeah, or dice the potatoes instead of shred.

                                                        I'm going to try heating it up tomorrow at work for more tacos but I'm not sure how well that'll work out. Might end up being mushy. We'll see!

                                                        1. re: juliejulez

                                                          Might be worth trying to fry it in cakes/patties.

                                                          1. re: sandylc

                                                            try cubed potatoes, onion and chorizo from prev night, mix in eggs next day with salsa. sour cream and guac... maybe some cilantro... You will be happy

                                                            1. re: Sal Vanilla

                                                              Funny, that's exactly what we did! Mixed it into eggs, scrambled it all together, and served it with sour cream, cilantro, and tortilla chips. Very yum.

                                                        2. re: sandylc

                                                          You've probably already experimented with breakfast, but I bet that filling would make a wonderful frittata.

                                                        3. re: juliejulez

                                                          Sorry these were a bit of a disappointment. I've been eyeing this recipe; the concept sounds so good!

                                                          1. re: L.Nightshade

                                                            Yeah I think with some tweaking they could be better. The biggest issue was the potatoes.

                                                            1. re: juliejulez

                                                              My potatoes didn't clump; but I did use red, so maybe that was why.

                                                              1. re: sandylc

                                                                Yeah I used red but they still got a bit clumpy.

                                                        4. while i've been contemplating making ceviche-type tacos, the BF went ahead and concocted chicken tacos tonight., using a B/S chicken breast he'd already seared off a day or so ago, and then marinated last night in a sort of al pastor-type marinade, subbing apricot jelly (!) for the pineapple/orange called for. the result was slightly sweet, slightly spicy, juicy little chicken bits, on a charred tortilla, with queso fresco and salsa fresca made of chopped cherry tomatoes, jalapenos, onions, scallions, lime juice, s&p. (pureed black beans on the side with a little avo, a cuke salad, and another little black bean dish with a hunk of queso fresco and a jalapeno sauce we get in a can poured over the top - really nice combo.) it was pretty amazing how much flavor the already cooked chicken soaked up from the marinade, and how juicy the meat was (for breasts).

                                                          2 Replies
                                                          1. re: mariacarmen

                                                            The BF is very creative; this all sounds delicious!

                                                            1. re: mariacarmen

                                                              I love apricots used in savory dishes. Sounds like a great sub.

                                                            2. I've been making steak soft tacos with thinly shaved ribeye steak seasoned with Lawry's Fire Roasted Chili & Garlic seasoning. It's got a really bold flavor, you can definitely smell the smoked paprika in it. Plus it's a nice change of pace from the usual taco seasoning. I cook the steak on a high heat in some olive oil until it gets a bit crispy.

                                                              For the toppings, I usually keep it simple with just some chopped romaine and shredded sharp cheddar.

                                                              1. Tacos fillings are pretty much limitless. I've even done leftover mussels that I quickly tossed with cilantro, chiles, and cumin to warm and folded into soft tortillas.

                                                                Then, there's lobster, crab, scallops, fluke, striped bass, bluefish, trout, smoked whiting, pork, beef, chicken. turkey, goose, beans, tofu, etc.

                                                                I still intend to try clams and/or oysters, but they never seem to be left over . . . .

                                                                2 Replies
                                                                1. re: MGZ

                                                                  I spaced on mentioning this, but soft shell crab tacos are stellar. This thread reminded me:


                                                                  Also, for what it's worth, my idea with the oysters is to do a po' boy taco. Sounds good, no?

                                                                2. No envelope pushing here, just simple and straightforward. To me, tacos are all about easy and simple, as the best peasant foods are. To that end, I decided one day to cut up a pork tenderloin, rub a little of my own taco seasoning on it, drop it into a small slow cooker, and top it with a cup of my own picante sauce. 6 hours later we had pulled pork tacos, so simple, no muss, no fuss, but oh so good. Pile it into any shell, add some onion, some cilantro, maybe some queso fresco. A little bit of taco heaven.

                                                                  I think what made it shine is what makes most simple foods so very good; fresh ingredients A to Z. It's hard to go wrong with that formula.

                                                                  1 Reply
                                                                  1. re: DuffyH

                                                                    Since we live in a Taco Wasteland, I resort to making them myself. Usually it's a take on an old recipe from likely-long-defunct Cobalt Cafe -- I make this at least once a month. The original had thyme(!) and used iceberg lettuce. I tweaked it here and there, including adding avocado and mayo, both of which are key:

                                                                    Soft tacos with red snapper

                                                                    1/8 cup veg oil
                                                                    2 large sweet onions, halved and sliced very thinly
                                                                    minced fresh cilantro to taste
                                                                    minced garlic to taste
                                                                    2 lbs red snapper, cut into bite-sized pieces
                                                                    lime juice to taste
                                                                    2 tsp soya sauce
                                                                    minced hot chile to taste
                                                                    8 4-inch soft white corn tortillas, warmed
                                                                    3-4 cups green cabbage chiffonade
                                                                    1 large avocado, sliced
                                                                    Japanese mayonnaise

                                                                    Saute onions over low heat in half the oil till caramelized. Toss fish with garlic, lime juice, soy sauce and chile. Heat remaining oil in another skillet and add drained fish. Saute 2 minutes, turning frequently but gently, till fish is just firmed up. Add cilantro, onions and combine. Fill warmed tortillas with fish mixture and top with cabbage, avocado and mayo. I like to add a good squirt of Tabasco, Crystal, Frank's or whatever thin and spicy red hot sauce is handy.

                                                                    Scrambled egg and Swiss chard tacos is another one I love, though I haven't made it yet this month as the chard has been late here this year.

                                                                  2. In a joint effort, we made grilled rock cod tacos tonight. Several hours before grilling Mr. NS marinated the cod in ancho chile, sriracha, garlic, sweet soy sauce, whiskey, and olive oil. While the fish grilled, I quick-pickled some red onion, and mixed up sour cream with cilantro and lime juice. We had a pico de gallo and a "rustic" tomato salsa I had made the other night from the Bayless COTM. I also chopped some avocado, shredded some cabbage, sliced some limes, and charred some corn tortillas. We sat down to assemble-it-yourself tacos. Rather messy, but quite good!

                                                                    5 Replies
                                                                    1. re: L.Nightshade

                                                                      Pretty. Man that rock cod is sturdy. I thought it was chicken and then I read your post and had to go have another look.

                                                                      They do look messyum!

                                                                      1. re: Sal Vanilla

                                                                        Ha! I know, it really looks like chicken in the photo. But it flaked apart very nicely for the tacos.

                                                                      2. re: L.Nightshade

                                                                        Wow, that looks amazing! I would have thought it chicken as well. Beautiful pictures!

                                                                        1. re: boyzoma

                                                                          Thanks boyzoma, for your kind words!

                                                                        2. re: L.Nightshade

                                                                          LN, you have the most amazing dishes- green with envy :)

                                                                        3. OK, so on another thread, John E. mentioned that he used to like makin' sandwiches from peanut butter and fishsticks. http://chowhound.chow.com/topics/9016... It got me thinking . . . .

                                                                          Over there, I posted the following:

                                                                          "So, tonight, thanks to you and a buddy who dropped off a coupla pounds of striped bass, dinner is going to be (with a nod to another running thread) fried bass "fishsticks" tacos, dressed with a combination of peanut butter, fish sauce, soy sauce, cilantro, mint, and finely chopped green onions."

                                                                          Honestly, taco fillings are limited only by our own thoughts, no?

                                                                          1 Reply
                                                                          1. re: MGZ

                                                                            Well, I think it worked great. So did Mrs. Z. I fried some bass nuggets in a basic tempura batter. Not quite fishsticks, but close enough. The only thing I added to the above "dressing" was some slices of serrano chiles as I couldn't find any Thai birds.

                                                                            Thnks, John.

                                                                          2. Keep preparing tacos, but also think about what you'd like to cook in June. The nomination thread is now up here:

                                                                            1. I've um'd and ah'd a little about including the lobster tacos I made a week or so ago, because I used (partially) a taco kit, but I feel that they still hold some merit.

                                                                              Easy Lobster Taco's

                                                                              I started with a base of sliced onion, bell peppers, mushroom, cooked on med-high until softened and lightly browned and then added 2 cloves of minced garlic.
                                                                              I took the claw and tail meat from 2 partially boiled lobsters, added them to the pan. I then added a couple good glugs of tequila and some seasoning from the kit. I used maybe 1 to 2 tsp of the seasoning packet from the taco kit. I cooked it, stirring frequently, for maybe 5 minutes, to cook the lobster through completely.

                                                                              I served it in a soft taco, with salsa, sour cream and a generous helping of homemade guacamole. It turned out pretty good, I do think that raw lobster meat would have worked better here as I did overcook it slightly. Also, nice big shrimp would work great in place of the lobster, which I'll likely try out of season.

                                                                              5 Replies
                                                                              1. re: Musie

                                                                                My son would love this tip! And what's not to love about lobster tacos!

                                                                                1. re: HillJ

                                                                                  Because I only used a small amount of the seasoning, I also prepared a straight forward ground beef one too. I just made the sauteed onions and what not base the same. Surprisingly easy to adapt to suit different tastes in proteins without splurging any extra.

                                                                                2. re: Musie

                                                                                  I forgot to mention that I also added a little lime juice and zest to the lobster mix at the end of cooking. Probably half a limes worth of juice and a scant tsp of zest.

                                                                                  1. re: Musie

                                                                                    I don't add the lime juice until they're in the tortillas - along with the cilantro.

                                                                                  2. re: Musie

                                                                                    A} Tequila makes everything better.

                                                                                    B} Just put the lobsters in the boilin' water for a minute or so. I do my lobster tacos with only cilantro, onion, garlic, and habaneros, but it's all good eats, no? Monkfish tails would work as well as the shrimp you suggested.

                                                                                  3. Whenever I've had fish tacos, the fish is breaded and fried... like fish 'n' chips. How else are you preparing the fish? I'd think a sauteed filet would be nice, roughly chopped up just before serving.

                                                                                    5 Replies
                                                                                    1. re: GraydonCarter

                                                                                      When I make them I grill the fish then roughly chop.

                                                                                      1. re: juliejulez

                                                                                        when i make them i poach the fish then roughly chop

                                                                                      2. re: GraydonCarter

                                                                                        Me too on the grilling; I don't like fried foods. In the winter I make a paste of chipotles in adobo, plus cumin and a bit of tomato, then do a quick sauté, almost a dry fry, in a skillet.

                                                                                          1. re: GraydonCarter

                                                                                            I sometimes grill the fish and baste it with cilantro lime butter. It can also be broiled in it or slapped in foil with it and cooked over a campfire (like if the fish is delicate).

                                                                                          2. I slow roasted this 6.5 pound bone in pork butt which I dry rubbed and left for two days. I put it in my largest Dutch oven since it would not fit in my crockpot. Slow roasted for four hours at 285 degrees, then four more at 250. Made carnitas tacos with it, which we'll have again tonight.

                                                                                            3 Replies
                                                                                              1. re: Dirtywextraolives

                                                                                                That is the definition of the devil's handiwork! Isn't that distractingly devlishly delicious looking.

                                                                                                I told myself no more looking at slow roasted pork and here I am.

                                                                                              2. I LOVE fish tacos, and with the SO off dairy it is the perfect taco to have.

                                                                                                Latest adventure was grilled halibut and salmon (marinated in lime, chili and oil) with fennel, apple & red cabbage slaw (citrus vinaigrette), a mango salsa and drizzled with chipotle aioli. All served up on grilled corn tortillas. With a mexi quinoa salad on the side.

                                                                                                7 Replies
                                                                                                1. re: cleopatra999

                                                                                                  Delicious! Nice photo too. I love fish tacos. This week we had grilled shrimp and mai mai tacos at a local take out joint but as good as they were, made at home are even better.

                                                                                                  1. re: cleopatra999

                                                                                                    This looks absolutely beautiful! I love your dressing and drizzle ideas. You made me recall that I used to make a green apple salsa for fish tacos, I had completely forgotten about that. Fruit (apple, mango, pineapple) goes so nicely with the fish.

                                                                                                    1. re: cleopatra999

                                                                                                      I love how colourful this taco is. Is it your own recipe?

                                                                                                      1. re: Musie

                                                                                                        Yes my own recipe it turned out very well!

                                                                                                      2. re: cleopatra999

                                                                                                        Isn't that pretty! I never think of using red cabbage but it is so festive here especially with the mango.

                                                                                                        Those corn torts look really good. Did you make them?

                                                                                                        1. re: Sal Vanilla

                                                                                                          No, that is one adventure I have yet to tackle. I actually bought them in the US while on holidays in Utah and brought them back, they were a mix of yellow corn and wheat (I suspect majority corn, but wheat probably helped the texture a bit). They were about 2.5x the price of the regular ones. Haven't tried enough brands to know if they were worth it. We can only get about one or 2 brands up here in Canada and they are adequate but at least double the price of you guys. Kind of scary how long the lasted on my cupboard, even once open!

                                                                                                          1. re: cleopatra999

                                                                                                            dried out ugly ones... chilaquiles!! my friend to the North!

                                                                                                            If you can get masa harina, torn torts are crazy easy to make.

                                                                                                      3. dinner last night was fried potato and spanish chorizo tacos. i fried the diced potatoes until crispy, throwing in shallots, serranos and garlic at the end, fried the chopped chorizo, and topped the tacos with sliced radicchio (what we had on hand, instead of cabbage), cilantro, queso fresco, and made a crema blended with habanero sauce and lime. i also made a scallop/serranos/cilantro ceviche on the side with homemade chips, and a salad of tomatoes, radishes, cukes, queso fresco, with a dressing of blood orange juice, olive oil, oregano and cumin.

                                                                                                        the tacos were really good - very homey and satisfying. i would throw a fried egg on their next time - a gooey yolk would have been perfect with these.

                                                                                                        (not great pics - i left my new camera elsewhere this weekend, these were taken using my cell.)

                                                                                                        2 Replies
                                                                                                        1. re: mariacarmen

                                                                                                          cell pic or not they look good!

                                                                                                          Have you ever tried the potato and chorizo soorta mashed with some fried onions and then lightly fry either a corn or flour tort, fill it with the smashed mix tacoize it and then pan frying it til it is cispy and somewhat hard, but just a tiny soft?

                                                                                                          I think that combo makes it really really delicious. I would have added a third really but no sense in tacoperbole.

                                                                                                          1. re: Sal Vanilla

                                                                                                            thanks! tacoperbole - love it!

                                                                                                            no, i saw recipes for mashed, and they didn't appeal very much to me - i wanted some crispiness in there. however, i would love scrambled eggs and chorizo as a taco - you know, austin bfast-style tacos. and pan-frying would have been really good too, to add to the crispiness.

                                                                                                        2. A kind commenter suggested I post this here since you all are taco aficionados:

                                                                                                          I read in a Diana Kennedy Mexican Cuisine cookbook last night that corn torts made from masa harina (like Maseca and Quaker) cannot be used in casseroles. That they will turn to utter mush. She said only masa made from your own freshly lyed and milled hominy OR the store bought versions can stand up to casseroles. .

                                                                                                          Does anyone know if this is true?

                                                                                                          1. I made these tacos with leftover sliced tri-tip -- super easy. Just topped them with cabbage, avocado, cilantro, and this homemade sauce:

                                                                                                            Cilantro Steak Sauce

                                                                                                            makes about 1 1/2 cups

                                                                                                            1/2 C. extra virgin olive oil
                                                                                                            1/2 large red onion, diced small
                                                                                                            1/8 tsp. kosher salt

                                                                                                            1 tsp. anchovy paste
                                                                                                            1/4 tsp. Aleppo pepper flakes

                                                                                                            juice of 2 lemons
                                                                                                            2 Tbsp. red wine vinegar
                                                                                                            2 Tbsp. dark brown sugar
                                                                                                            1 C. coarsely chopped cilantro

                                                                                                            1. Heat the olive oil, onions, and salt in a medium (10-inch) skillet over medium-low heat. Stir to coat the onions with the oil. Let simmer gently for about 10 minutes, until onions are softened but not quite beginning to brown.

                                                                                                            2. Add anchovy paste and pepper flakes to the skillet. Stir to combine, and let simmer another 2 minutes.

                                                                                                            3. Remove skillet from heat. Stir in lemon juice, vinegar, brown sugar, and cilantro, then pour into serving bowl.

                                                                                                            5 Replies
                                                                                                            1. re: operagirl

                                                                                                              That looks delicious, thank you for including the details.

                                                                                                              1. re: operagirl

                                                                                                                Sounds delicious, will try this, thanks!

                                                                                                                1. re: operagirl

                                                                                                                  sauce sounds delish, will add this to my sauce repertoire.

                                                                                                                2. I don't have the stuff to make it before the end of the month, but I just found an awesome recipe for taco stuffed pasta shells that I've gotta make soon, so thought I'd pass the idea along. Cook large pasta shells, rinse and drain. Brown ground beef and drain. Add taco seasoning, tomato sauce and any other condiments you might like as your normal taco filling (I bet this would also work with "fish tacos". I might add diced tomatoes and sliced olives. Put a small scoop of refried beans in the pasta shells then fill with taco mixture. Top with cheese and heat at 350 for 15 to 20 minutes. Add your favorite condiments (sour cream, guac, etc.). Just make sure to put a little taco sauce in the bottom of the baking dish or the shells will get hard on the bottom.

                                                                                                                  Edit to add: I also read where you can do the same type of stuffed shells with your enchilada mixture. Both of these are going on my "to make" list!

                                                                                                                  3 Replies
                                                                                                                    1. re: boyzoma

                                                                                                                      I love this idea. We recently tried a riff on stuffed shells using curried lamb and it was a big hit too.

                                                                                                                      1. re: boyzoma

                                                                                                                        I've made those before... a lot of work to stuff the shells but they are really tasty, and also freeze/reheat well. This is the recipe I used: http://www.budgetbytes.com/2012/08/ta...

                                                                                                                      2. OK, since I love tacos almost as I love my fellow food dorks on this Site, when Dad dropped off some Monkfish tails the other night, . . . .

                                                                                                                        So, I started with half an onion diced into some peanut oil. I added three cloves of minced garlic, two dried morita chiles, two dried pasilla chiles, and a minced jalapeno. When the scent starts to make you hungry, you add a solid tablespoon of cumin and about half as much dried oregano. Around a minute later, a can of some fire roasted, diced tomatoes.

                                                                                                                        Let the whole thing simmer down a bit and place the tails in. It takes 12 to 15 minutes, covered, to cook 'em through - flipping once. Keep reducing the liquid while you give the Monk a minute or two and then slice 'em.

                                                                                                                        I topped the tacos with a drizzle of the sauce, a squeeze of lime, cilantro leaves, fresh jalepeno slices, a little diced Vidalia, and a few shreds of cabbage. I wish I was better with measurin' ingredients and times to share, but I'm more Miles than Mozart in the kitchen.* Nonetheless, I know two things, I'll make this again, 'cause Mrs. Z was pleased - and, I think it could work with lobster or a thick piece of halibut/striper/etc.

                                                                                                                        *Plus, I drink . . . .

                                                                                                                        3 Replies
                                                                                                                        1. re: MGZ

                                                                                                                          I don't think measurements matter here at all. It's a decide as you go kinda thing once you've made a few tacos (usually). It all sounds so good my mouth is watering!

                                                                                                                          1. re: MGZ

                                                                                                                            Sometimes I have a bout of daft so this may be a dumb question: This stuff: "half an onion diced into some peanut oil. I added three cloves of minced garlic, two dried morita chiles, two dried pasilla chiles, and a minced jalapeno. When the scent starts to make you hungry, you add a solid tablespoon of cumin and about half as much dried oregano. Around a minute later, a can of some fire roasted, diced tomatoes." did you puree it or... whole?

                                                                                                                            It sounds yum. I never think of monkfish for tacos. Why not?

                                                                                                                            I like Miles more than Mozart in the kitchen.

                                                                                                                            1. re: Sal Vanilla

                                                                                                                              Mozart purees. Miles uses a couple pulses of the hand mixer to just get gentle the big chunks after the tails come out. Guess I shoulda mentioned that, huh? Thanks for reminding me.

                                                                                                                              Also, get the chile stems out (they'll fall off), before the quick blend.

                                                                                                                              I promise, when I do it again, I'll try to take some notes and drink less.

                                                                                                                          2. last night was a totally thrown-together but nonetheless tasty dinner of brat-and-eggs tacos with sliced cilantro, radicchio, and scallions, crumbled queso fresco, diced avocado, sour cream and habanero sauce. the brat was pan heated (no oil) and split in half. kind of a breakfasty-fusiony thing. fried eggs are really wonderful in a taco.

                                                                                                                            5 Replies
                                                                                                                              1. re: L.Nightshade

                                                                                                                                thanks Linda. we are really in love with these stupid-market sausages, Johnsonville Smoked Brats. had them for dinner again tonight!

                                                                                                                                1. re: mariacarmen

                                                                                                                                  Those are on sale at my store this week, I was thinking of picking up a package to keep in the freezer for those nights when it's just too hot to cook what I planned. Glad to hear they're tasty :)

                                                                                                                                    1. re: mariacarmen

                                                                                                                                      the next time you're in Texas, bring home the smoked sausage from Chappell Hill

                                                                                                                                      We froze pounds of it and carried it to SF from Houston

                                                                                                                              1. Cool, it's still May and tacos are on the menu tonight. Cobia fish tacos to be exact.

                                                                                                                                1. Well, it's the last day of the Month and I still have tortillas left (why do they only sell those things in packs of a thousand or more?). I was thinking about what to do, when it struck me that there is a "Trinity of the Taco" - onion, cumin, and chile. Sure, garlic, tomato, cilantro are all wonderful in pretty much any taco, but that first three is to the taco what onion, bell pepper, and celery are to Creole/Cajun foods.

                                                                                                                                  So, when that brain fart passed, I was tryin' to think of how to close out the Month of the Taco. I am of the age when tacos were the Thursday lunch in the school cafeteria. Fridays were pizza day. Now, I know some of you smart 'hounds probably already figured out where this is goin', but indulge me if you will?

                                                                                                                                  Tonight, I'm doin' pizza tacos. My wife may wind up calling in food after she tries 'em, but, come on. You fry the tortillas for that "old school" quality, slice some meatballs, add some sauce, mozzarella, a little basil, and maybe a sprinkle of parmigiano at the end?

                                                                                                                                  I'm sure someone's probably done this before, so I'm not lookin' for a patent. I'm ever more sure that it's a great way to close out the Month, since I have some meatballs* and sauce I froze a coupla weeks ago thawing, there are still seven hundred and nine tortillas left, and there's a place I have to pass on my way home that makes fresh mozzarella.

                                                                                                                                  I've never played this game with you guys before, but it's been fun. It helped me to not only eat well, but to examine and deconstruct concepts and accepted notions. If this experiment tonight works - (a) I don't have to tip the delivery guy, (b) it's a fun story to tell, and (c) I stepped outside the Trinity of the Taco.

                                                                                                                                  *The whole thing would likely work with pepperoni or sausage, but I have the leftovers I have . . .

                                                                                                                                  25 Replies
                                                                                                                                  1. re: MGZ

                                                                                                                                    So, it was ok, and I didn't have to pay for the backup takeout, but it missed that soggy bread quality of High School cafeteria pizza. Next time, I'm gonna fry and shape the shells. Then, I'll fry a coupla strips of crustless bread and put them in the bottom of the shell. Then, I'll add the sauce. Then, I'll add sausage, cheese, and basil.

                                                                                                                                    I'm tryin' to figure out a way to make one Saturday dinner be a fusion of long ago lunches on Thursdays and Friday. I'm more than open to ideas from you creative, fellow 'hounds.

                                                                                                                                    1. re: MGZ

                                                                                                                                      That was an interesting way to close the month. It would never occur to me to make pizza tacos. I've done cheeseburger tacos, which is sort of a natural progression from those cafeteria tacos. I seared some thin burger patties to get that gorgeous crust, slapped a slice of cheese (had to be American) on top, added a dollop of mild chili sauce because catsup was too disgusting to contemplate, then wrapped the whole thing in a corn tortilla, which then got fried with the filling. Totally not original, I'm sure it's been done millions of times, but it was new to me.

                                                                                                                                      It was bad in a good way, if you know what I mean. One of those totally nasty foods we sometimes start jonesing for, like Spaghettios. And now I'm wanting to try me some pizza tacos. Maybe with a soft flour tortilla to address the bread issue.

                                                                                                                                      1. re: DuffyH

                                                                                                                                        I'm sorta thinkin' that maybe the right thing to do would be to fry super thin pizza dough to crispy for the shells and fill them with cheese and and old school taco meat - like Old El Paso shit. I think I may have had it backwards

                                                                                                                                        1. re: MGZ

                                                                                                                                          I'd eat that! It's flavor profile would be pretty much exactly that of a standard taco pizza, minus the beans.

                                                                                                                                          Pita makes a great taco shell, as do hamburger buns. In fact, you haven't lived until you've had a bun taco. So, yeah, it may have been backwards. But that raises the question...how would you handle the dough? we're talking some really floppy dough, here. I'd guess it could be fried flat until it had a little bit of body, then fold it over and hold it open with tongs to finish frying? Yeah, that could maybe work.

                                                                                                                                    2. re: MGZ

                                                                                                                                      That was an interesting way to segue into our June pizza month. Now can you come over to June and make a taco pizza?

                                                                                                                                      1. re: L.Nightshade

                                                                                                                                        A taco-ish grilled pizza is probably going to be my first attempt :)

                                                                                                                                        1. re: L.Nightshade

                                                                                                                                          Mmmm, taco pizza. Taco. Pizza. That's 2 of my favorite food groups right there. Add a mole sauce with luscious chocolate and we're talking a balanced diet.

                                                                                                                                          1. re: L.Nightshade

                                                                                                                                            Actually, grilled pizza is something I've done a time or two before. I am from New Jersey after all. I think pizza is our State bird.

                                                                                                                                            I'm gonna have to talk Mrs. Z into givin' up her "break from bread", but, that beautiful lady does love food . . . .

                                                                                                                                            So is the approach to take cumin and oregano to make a tomato sauce, top that with maybe some carne asada or carnitas and cheese? There is something to this, L, there is something wonderful that can come from this.

                                                                                                                                            1. re: MGZ

                                                                                                                                              I hope you don't mind if I jump in?

                                                                                                                                              <So is the approach to take cumin and oregano to make a tomato sauce, top that with maybe some carne asada or carnitas and cheese?>

                                                                                                                                              Absolutely, you can start with a 'taco sauce' base. Alternatively, you can begin with a mashed or refried bean base. When I do that, I thin the beans with picante sauce, table salsa, whatever's on hand. Both bases work well.

                                                                                                                                              Build the pie with the protein and cheese of your choice, bake or grill it, then top it with pico, lettuce, cabbage, tomatoes, guac, sour cream, whatever cold ingredients you like.

                                                                                                                                              I'll bet a grilled fish taco pizza would be wonderful with a béchamel base using cilantro and lime. Or simply brushed with olive oil, topped with the fish, grilled and finished with a drizzle of crema and a sprinkling of cilantro.

                                                                                                                                              1. re: DuffyH

                                                                                                                                                "I hope you don't mind if I jump in?"

                                                                                                                                                I post in the hopes that you thoughtful, fellow food geeks will jump in.

                                                                                                                                              2. re: MGZ

                                                                                                                                                I'm planning on using enchilada sauce with mine, topping with (hopefully) mexican cheeses like chihuahua and queso fresco, and stuff like chicken seasoned with chipotle chile pepper and cumin and also topped with diced tomato or salsa. Canned or homemade, all depends on how much time I have once the day comes. This might happen on Saturday or Sunday.

                                                                                                                                                1. re: juliejulez

                                                                                                                                                  There's also this idea, which the blog author is calling taco pizza but it's more burrito like... it uses a combo of salsa and refried beans as the base "sauce" http://www.budgetbytes.com/2013/02/ta...

                                                                                                                                                  1. re: juliejulez

                                                                                                                                                    I agree, far more like a burrito. Not that that's a bad thing...burrito pizza would totally rock.

                                                                                                                                                    When I use a bean base, I add enough liquid to thin out the beans quite a bit, then I spread the resulting sauce thin, too. I've had taco pizzas using straight refritos as a base, and it's just way too much bean profile. The taco essence gets lost, IME.

                                                                                                                                                    1. re: DuffyH

                                                                                                                                                      Yeah I think that's where mixing the salsa in with the beans helps. I personally hate beans, even refried, so I won't be doing that version :)

                                                                                                                                                      1. re: juliejulez

                                                                                                                                                        I still recall my very first taco pizza. It was from Shakey's Huntington Beach store, circa 1972 and remains, at least in my memory, the definitive taco pizza. I've had better since, and made it myself with many variations, but that first one is still special.

                                                                                                                                                        1. re: DuffyH

                                                                                                                                                          In NJ, it is a misdemeanor to sell a taco pizza.

                                                                                                                                                          1. re: MGZ

                                                                                                                                                            I would imagine that might also be true in both Mexico and Italy!

                                                                                                                                                            1. re: L.Nightshade

                                                                                                                                                              In San Francisco, we have a delightful dish called Indian pizza. Pizza restaurant was taken over by Indian restauranteurs, who proceeded to make/sell Indian food, but since they had these pizza ovens, they started making Indian pizzas. We joke that anything not finished on your plate gets scraped onto a pizza, but they're really delicious.

                                                                                                                                                              1. re: MGZ

                                                                                                                                                                What? They don't eat fusion in NJ?

                                                                                                                                                                1. re: DuffyH

                                                                                                                                                                  Not when it comes to pizza. I'm pretty sure it's our State bird.

                                                                                                                                                                  1. re: MGZ

                                                                                                                                                                    Call it Mexican flat bread, would that pass?

                                                                                                                                                                    1. re: DuffyH

                                                                                                                                                                      Maybe, but I'm gonna wait 'til the sun goes down to make it just to be safe. Hell, I know a guy who got a ticket for makin' a pie with pineapple on it.

                                                                                                                                                                      1. re: MGZ

                                                                                                                                                                        Hmm, I see your difficulty. Best wait for a moonless night. No point in courting your own doom.

                                                                                                                                                      2. re: juliejulez

                                                                                                                                                        I haven't tried it with enchilada sauce, always been afraid it would taste like an enchilada pizza. Not that that's a bad thing... (this is my catch-phrase of the day, it seems).

                                                                                                                                                2. http://www.thedailymeal.com/every-tac...

                                                                                                                                                  Roasted a 3.8 lb. boneless leg of lamb for tacos tonight with feta, Italian parsley, fresh apricot slices or cucumbers and lemon.

                                                                                                                                                  5 Replies
                                                                                                                                                  1. re: Cynsa


                                                                                                                                                    How did I miss that invite?!?


                                                                                                                                                    1. re: DoobieWah

                                                                                                                                                      We have lamb leftovers. Come to San Francisco!
                                                                                                                                                      I dream of Houston, brisket, burgers, dan tats, Mexico's Deli and Phoenicia Foods. Do Texans eat lamb?

                                                                                                                                                      1. re: Cynsa

                                                                                                                                                        I had barbecue goat in Texas once. Been makin' it at home ever since. Here's one approach:


                                                                                                                                                        Here's some 'hounds talkin' about it a coupla years ago:


                                                                                                                                                        Goat's way better than lamb . . . .

                                                                                                                                                        1. re: Cynsa

                                                                                                                                                          We don't often eat lamb to be honest.

                                                                                                                                                          As MGZ notes, more often it's goat, (cabrito!).

                                                                                                                                                          In fact, I'm thinking about running out for some goat biryani for lunch.

                                                                                                                                                          And the next time I'm in San Fran...

                                                                                                                                                          1. re: DoobieWah

                                                                                                                                                            bbq goat or birria would be great on tacos.
                                                                                                                                                            I like MGZ's links - we can get fresh goat meat at the farmers market in Sonoma County.
                                                                                                                                                            Shalimar makes a good goat curry on Thursdays, thanks for the reminder for lunch tomorrow.

                                                                                                                                                            Circle August 30-31 on your calendar

                                                                                                                                                    2. To heat up a flour or corn tortilla without oil, wet it under the faucet, shake it off and microwave on a plate for 8 or 10 seconds. The remaining water will be absorbed into the tortilla and steam it. You will have a really nice, steamed tortilla.

                                                                                                                                                      2 Replies
                                                                                                                                                      1. re: Antilope

                                                                                                                                                        That method also works well with frozen corn tortillas (I can't abide freezing flour ones so no data on them). If frozen, you don't need to do the faucet thing as there is just enough ice/moisture to do the trick. I like to put the tortilla on a plate and then make a lid with another plate to really steam it.

                                                                                                                                                        1. re: grayelf

                                                                                                                                                          Thanks for the tip about heating frozen corn tortillas, I didn't know about that.

                                                                                                                                                      2. Well, I know it's not May anymore, but I just had to make the taco stuffed pasta shells. Here is a link and there are pix as well in the second link. They were so good!


                                                                                                                                                        1. We eat tacos in some form almost every week. I try to do a lot of my cooking on the weekends so it's easy to get dinner down after work during the week. Taco fillings are a great time saver.

                                                                                                                                                          Most common is regular ground beef crispy tacos with cheese and lettuce, onions and tomatoes. I could make that in my sleep. At any given time I'll have two or three types of tortillas in the pantry. In fact, right now I have soft and crisp corn, soft flour taco size and burrito size. (Had grilled chicken burritos for dinner last night, in fact.)

                                                                                                                                                          But I also make carnitas, carne guisada, fish, chicken and beef fajitas, etc.

                                                                                                                                                          Have an avocado? Throw it on.

                                                                                                                                                          Homemade salsa. Throw it on.

                                                                                                                                                          Fresh jalapenos? Queso fresco? Leftover cole slaw? Green onions?

                                                                                                                                                          I'm hungry.

                                                                                                                                                          1. I made Mahi tacos last night. Pretty simple fare.

                                                                                                                                                            A couple of fillets seared with a bit of cumin and ground chiles on them in addition to the normal s/p

                                                                                                                                                            Instead of cubing them I left them whole and then cut into logs after cooking

                                                                                                                                                            A big bowl of guacamole was made as well as the usual shredded lettuce, radish, tomatoes, fresh chiles and cilantro. Well what I had on hand

                                                                                                                                                            All served on corn tortillas toasted on the comal

                                                                                                                                                            1. I realize tacos were the Dish of the Month for May of *last* year, but our CHOW photographer, Chris Rochelle just did this photo spread on making classic tacos with Alton Brown's seasoning recipe ( http://www.chow.com/food-news/151309/... ) and I wanted to share it. Those pictures are almost enough to convince me that I could fry my own taco shells at home.

                                                                                                                                                              (Only almost, because I am deeply afraid of hot oil spatters.)

                                                                                                                                                              3 Replies
                                                                                                                                                              1. re: Jacquilynne

                                                                                                                                                                those look great. you can also fry them flat (not that much oil, not much splattering) and fold them over while they're still soft. but if you look, there doesn't seem to be that much oil in the pan for the tortilla shells. thanks for posting - i'm going to make these again soon.

                                                                                                                                                                ETA - I misspoke - they do put them in flat first. but you can fry both sides flat and then fold them out of the pan, on paper towels.

                                                                                                                                                                1. re: Jacquilynne

                                                                                                                                                                  Great photos, I especially love the picture of just spices. I've never thought of using smoked paprika in taco seasoning, and it's a flavor (and aroma) that I love. I'll have to try that.

                                                                                                                                                                  1. re: L.Nightshade

                                                                                                                                                                    I've been making my own taco seasoning for a few years, and the best recipe I found included a good amount of smoked paprika. It really adds depth to the seasoning.