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Crunch! Snap! Chomp!

Becky Johnson

taco dinnerThere is almost nothing as satisfying to eat as a fresh crunchy taco for dinner.  Layered with spiced up meat, grated cheese, and a fresh homemade pico de gallo, tacos make for an easy to eat and fast dinner, lunch – or even breakfast.

Freshly made corn tortilla hard shells are easy to make in the oven, or if you prefer a softer bite, flour tortillas or wraps are also delicious.

Many different kinds of meat may be used, including juicy grilled steak tips, the day’s fresh catch of fish, pork, lean ground beef, or chicken for a spicy pollo asada.  Even if you’re a vegetarian there are many options for fillings. Add a teaspoon of taco seasoning to add a kick.

The best cheese blends for tacos include Monterey Jack, mozzarella, and sharp cheddar.  When using fish, skip the cheese and go for a crispy slaw using cabbage, lemon and cilantro with a little mayonnaise.  Apples and onions pair well with carne asada.

Pico de gallo is made from fresh tomatoes, spicy peppers and onions and is an excellent complement to beef or chicken.  To season, a clove or two of garlic and some cilantro will add a blast of flavor.

There are some wonderful books on tacos.  My favorite is 300 Best Taco Recipes: From Tantalizing Tacos to Authentic Tortillas, Sauces, Cocktails and Salsas, by Kelley Coffeen.  There are taco recipes for every meal of the day, and every conceivable meat and vegetable combination.  It’s been coined as the “spectacular taco bible” and one could easily eat tacos every day of the year without duplicating fillings.



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