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Old 10-21-2011, 09:47 PM   #21
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Fish or fish stick tacos are also great and great way to get someone to eat fish who normally wouldn't

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Old 10-21-2011, 11:07 PM   #22
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Yeah, I was going to mention fish tacos too! Catfish is a good choice.

Chicken tacos....
Boneless chicken, cut up, well sprinkled with taco seasoning mix.
Brown with some onion and garlic.
1 can diced green chilis
1 can Rotel, drained
1 tsp each cumin, garlic powder, oregano (Mexican oregano is worth finding)
1 tsp or to taste chile powder
Cayenne powder to taste
(Alternatively, chop up a jalapeno and add it with the onions and garlic.)
1/2 package of cream cheese
Mix this all up in the skillet, then use for taco filling, with avocado and plenty of cheese.
(You can add whatever cheese you want to the mix)
(Put this in corn tortillas in a baking pan, pour over green or red enchilada sauce,
top with cheese and you have darn good chicken enchiladas, too.
Bake at 350 until cheese is melted and everything is bubbly on the edges.)

For good old "box" tacos, I like to add the seasoning mix as I brown the meat.
It does tend to bind the grease, so I use very lean ground beef.


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Old 10-21-2011, 11:56 PM   #23
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Great traditional tacos are a great "Less is More" type of thing too. Stack up to corn tortillas(not the crispy fried corn shells, but corn tortillas), chopped meat of choice, I LOVE tacos de lengua, simply top with chopped onion and cilantro, and a squeeze of lime. . .maybe queso fresco.

For something a bit more "upscale", same procedure as up top for the tortillas, but make a small salad of Jumbo Lump Crab, S+P, Lime, A little cumin, a little diced jalapeno, and a little oil, just toss to mix being careful to not break up the crab too much. Add onto tortillas, add grilled corn sliced off the cob, a couple of thin slices of avocado, cilantro and lime.

Pan fried pulled pork, a la carnitas style, also make for some bomb diggity tacos. Just crisp up the pork in a saute pan, top with onion, cilantro and lime and enjoy.

General Tso chicken with a little spicy cabbage slaw and crispy carrot julienne makes for something a little different, but super tasty.

Taco shells are simply a vessel, the fillings are endless. Its such a cheap and cheerful food, have fun with it, and don't think it has to be Latino to go into a taco shell.
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Old 10-22-2011, 11:37 AM   #24
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Originally Posted by jess11 View Post
Ooo - we love tacos at our house!

My favorite way - get your hands on some shredded roast (I bottle beef so I can just use a pint of that for my recipes). Soften some chopped onion in oil, add the beef, maybe some canned green chiles (I'll also add black beans if I'm wanting to stretch the meat to feed lots of people) and then season up with stuff like garlic salt & cayenne pepper, maybe some cumin if you're adding the beans. Get that all heated together

Then - for the shells, get some small corn tortillas and soft fry them in oil. This really makes the tacos :)

We opt for typical toppings like finely shredded lettuce & tomato, sour cream, shredded cheese and a great taco sauce. Out here, I buy something called "Macayo's" - its a local restaurant. Very good!!!

We haven't had this in awhile - I think its time to invite some friends over for dinner and do up a huge batch of tacos plus spanish rice!
Let us know when to be there. These sound really good!
No matter where I serve my guests, it seems they like my kitchen best!
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Old 10-22-2011, 11:41 AM   #25
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Originally Posted by Goodweed of the North View Post
Classic home-made tacos:

Take one chuck roast (two to three pound roast) and braise it in your slow cooker overnight. Season with salt, 1 onion, diced, 1 tsp. ground cumin, 1/2 tsp. ground coriander, 3 tbs. chopped, fresh cilantro, 3 cloves minced garlic. The next day, take two forks and shred the roast. Open a can of ripe, sliced black olives. Have on the table; bowls of diced, raw tomato, a cup of fresh made guacamole, favorite hot sauce, favorite salsa, diced cucumber, and shredded, sharp chedar cheese.

Heat oil in a frying pan, about an inch deep. Take soft, corn tortillas and place in the hot oil for about fifteen seconds. Serve hot and soft to those eating tacos. Let them put the fillings in. Figure 4 to 5 tacos per person.

You can use browned, ground beef, seasoned with chili powder, coriander, cumin, and salt, in place of the shredded beef if you want.

Shredded chicken and pulled pork are great as well. But for all of them, you must use fresh corn tortillas, quickly softened in hot oil.

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YUM!!! I am getting really hungry here!
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Old 10-22-2011, 08:45 PM   #26
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I have a beautiful braised pork shoulder. I'm going to shred about a pound and make tacos.

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Old 02-05-2012, 09:26 AM   #27
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Grilled Ma Hi Ma Hi Tacos

This recipe has its origins from Baja California, where grilling had been more popular than frying during the early 2000s when I was there. I had obtained the recipe from a Mexican friend of my younger daughter who was doing a professional gemology project in Baja Clifornia and San Diego. Thus, we tied in our vacation time to meet up on the west coast.


1 medium red onion
1/2 cup cider vinegar
1/8 cup sugar
7 tblsps fresh lime juice
1/4 finely chopped cilantro
1 1/2 pounds of Ma hi Ma hi or other thick fresh white flesh fish available for example: codfish or grouper or red snapper

2/3 cup mayonnaise or ali oli
12 corn tortillas
8 radishes
2 ripe Hass avocados
12 metal skewers

1) very thinly slice the red onion in rings or arcs with a slicer
2) SECRET TO EYES NOT TEARING: run the red onion under cold water for 5 minutes
3) heat the vinegar, sugar and salt in a small heavy saucepan until the sugar has dissolved
4) remove from heat and stir in onion and let stand 1/2 hour
5) meanwhile, stir the lime juice together with the cilantro herb and 1 tablespoon of olive oil or avocado oil ( has a low heat point ) and marinate the fish
6) preheat the gas grill for 10 mins.
7) put the chunks of fish ( your fish monger can chunk the fish for you )
on the metal skewers and wrap in heavy duty aluminum to prevent charring over doneness
8) Oil the grill rack and turning only once, grill the fish on rack for a total of 6 minutes, 4 minutes on 1 side firstly and then 2 to 3 mins at most on 2nd side.
9) Halve and pit the avocados and cut into thick slices. Slice the radishes.
10) put the corn tortillas to heat, and serve fish, with the salad garnish of avocado, radish, red onion and sour cream as a garnish or on side ...

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Old 02-05-2012, 07:08 PM   #28
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i love all things taco. going to make for dinner. i will try to slim them down as much as i can to suit the calorie count. i buy extra thin corn tortillas. i am going to heat with canola spray. then burger with seasoning. generous lettuce, tomato, onions. a little sour cream, a bit more salsa. only a quarter of a cup of a mexican blend taco cheese. anxious to see if it fills the taco yearning.
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Old 02-05-2012, 07:26 PM   #29
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For those of you who want to keep calories down, if you're willing to forego crisp taco shells and surrender to soft taco shells then do what I do. This works well for flour tortillas although I think it works okay for corn tortillas too:

Just turn on your gas stove burner to high heat and throw the tortilla naked on the burner. Use tongs or pincers to turn it over a few times until it's well browned.

I do this almost every day for my breakfast egg taco/burrito.

As far as tacos, I like primitive tacos. I get a roasted chicken at the market, and lettuce, tomato, cilantro, onions, avocado (chop them all up) and serve over gas stove heated tortillas, and pour taco sauce over. Cheese lovers can add cheese.

Tacos are Mexican sandwiches. As far as I know there isn't any taco police. Like all sandwiches you can add anything you like.
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Old 02-05-2012, 08:13 PM   #30
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Our daughter (13 ), and alot of her friends, love spaghetti taco's. Spaghetti noodles mixed with marinara sauce, no meat, put into hardshell taco's. Strange , i know, but they all just love it here.

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