Do you like them soft or hard? Oh, come on! Get your mind out of the gutter, I'm talking about tacos. My absolute favorite are the kind you get in Tijuana with the small doubled-up corn tortillas that you eat standing up. The good thing is that I don't have to go to Tijuana to get good tacos. Here are 5 taco recipes that you will love!
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Chipotle shrimp taco with avocado salsa verde
This recipe makes me realize that I simply do not eat enough shrimp tacos.
Ingredients
Avocado Salsa:
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Shrimp:
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges
Get the full recipe directions at Food Network.
Baja style fish tacos
Fish tacos are ridiculously good sprinkled with lime juice.
Ingredients
Oil, for frying
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
2 pounds skinned halibut cut into 5 by 1/2-inch strips
Freshly ground black pepper
Corn tortillas 2 cups shredded cabbage
2 cups tomatillo salsa (store-bought or homemade) for garnish, optional
Pickled jalapenos, for garnish, optional
Get the full recipe directions at Food Network.
Chipotle chicken meatball tacos
It was only a matter of time until a meatball made its way into a taco. Brilliant!
Ingredients
2 thick slices white sandwich bread, torn into small pieces
1 large egg
1 white onion, finely chopped
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
3/4 pound ground chicken
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 jalapeno pepper, seeded and chopped
1 chipotle chile pepper in adobo sauce, seeded and chopped
1 14-ounce can diced fire-roasted tomatoes
1/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
2 bay leaves
Hard taco shells and assorted toppings, for serving
Get the full recipe directions at Food Network.
Poblano mushroom and potato tacos
These are a great vegetarian option.
Ingredients
4 medium poblano chile peppers
3 medium Yukon gold potatoes, peeled and cut into 1/2-inch pieces
Kosher salt
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons finely chopped fresh cilantro
1 1/2 tablespoons finely chopped fresh parsley
2 tablespoons unsalted butter
1 large onion, halved and thinly sliced
12 ounces cremini and/or white mushrooms, trimmed and thinly sliced
1 clove garlic, minced
1/2 cup Mexican crema, creme fraiche or sour cream
Juice of 2 limes Freshly ground pepper
Corn tortillas, warmed, and assorted toppings, for serving
Get the full recipe directions at Food Network.
Red chile short rib tacos
You just know these are going to be awesome.
Ingredients
3 pounds bone-in beef short ribs, fat trimmed
Kosher salt and freshly ground pepper
1/4 cup canola oil
3 cups chicken stock
2 dried ancho chile peppers, stemmed and seeded
2 dried New Mexico chile peppers, stemmed and seeded
4 dried cascabel chile peppers, stemmed and seeded
1 large Spanish onion, chopped
6 cloves garlic, smashed
1 cup dry red wine
1/2 cup port
12 sprigs thyme
16 hard corn taco shells
Cilantro, queso sauce, pickled red onions and green chile relish, for topping
Get the full recipe directions at Food Network.
