It’s Taco Tuesday-plus-one-day! I can’t believe we haven’t talked about tacos yet. I’ve been remiss! I don’t know anyone who doesn’t like tacos, and those that don’t probably just haven’t had a proper one. Tacos are the perfect lunch grab or quick weeknight meal, and they’re diplomatic, too: they aim to please everyone and address all possible needs. Gluten-free? Make sure you have corn tortillas. Vegetarian? Just serve extra vegetables or beans. Tacos are also fun to assemble, so all you have to do is provide a few choices for fillings and garnishes, and everyone can customize their own.
So let’s talk tacos today! Tell us:
What’s your favorite way to enjoy tacos?
I love making homemade tortillas. They are so simple to make, and put store-bought tortillas to shame. I make corn tortillas, and all you need is masa harina (or fresh masa if you can get it), water, and a touch of salt. If flour tortillas are your preference, I think the Homemade Flour Tortillas we featured here are a good place to start.
As for fillings, I’m very easy to please: I like them all, thank you very much. Carne asada street tacos, fish tacos, chorizo, sweet potato tacos, breakfast tacos, you name it. If it’ll fit in the tortilla, I’m not afraid to eat it. Well, maybe except goat cheese. I’m still working on that.
How about you? What’s your favorite way to enjoy tacos? Do you have any tips for making taco night extra special? Any secret sauces or favorite garnishes? Any strong opinions about what belongs and what doesn’t belong in a taco? Come share with us below!
14 Comments
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Patty Paulsen on 7.12.2015
I love blackened fish tacos! I do this outside because of the smoke, but man oh man are they good. I get the grill good and hot with my griddle on top–want that griddle smoking hot. While that is happening, I dry my fish fillets (tilapia and catfish are good options) and coat them with your favorite cajun seasoning. How much you put on is based on how much heat you like–my family likes it pretty heavy. Let them sit in that lovely goodness while the griddle is getting hot. Have your fixings ready, shredded cabbage, sour cream mixed with your favorite hot sauce/salsa, some pico, guacamole or sliced avocados, limes. When it is time to cook, brush the griddle with a small amount of oil, put the fillets on and let them cook about 3 minutes before you turn them. If your fillets are really thick, leave them a little longer. Hint: If the fish releases easily from the griddle it is ready to turn. Flip it over, repeat on the other side. Take them of the griddle when they flake easily with a fork. Break it into chunks, squeeze some lime juice over the top, then let everybody dress their tacos as they wish. We use corn tortillas that have been heating in a foil packet, but flour works okay too–up to you as to what you like.
janmaus on 7.12.2015
I’m a corn tortilla fan–not only is the taste a perfect complement for chilies, beans, and other southwestern ingredients, but a corn tortilla has about 40% of the calories of a similarly sized flour tortilla. I like mine with just about anything–carnitas, carne guisada, beans, roasted or grilled veggies, chicken, seafood–with lots of cilantro, and crumbles of queso fresca. My husband loves his with pico de gallo as well, but I can’t eat raw onions, so I will stick with the chopped tomato, chili and cilantro trio. Fajitas are just tacos, too, and although sticklers in my house for the traditional skirt steak, we we have been known to make them with just about anything in the way of grilled protein and veggies–we serve them with flour tortillas and break out the sliced avocado and sour cream to turn them into a delicious fat bomb. I’m a big fan of Bonefish Grill’s Bang Bang Shrimp tacos, too.
Ali Celestino on 7.10.2015
We love all tacos in my household from chicken, to hamburger to fish. We often add sour cream to the hamburger and chicken ones! We use plain or hard tortillas and set the table with a variety of items, cucumbers, lettuce, sour cream, salsa, refried vegetarian beans, tomatoes etc.
Donna H on 7.9.2015
@Marlab, can I come over to your house and eat tacos? Reading your comment and drooling on everything I read, lol!! Your tacos sound delicious!!
Erin on 7.9.2015
My grandmother learned how to make tacos 40 years ago from a couple in Colorado. She makes the typical ground beef mixture (she likes to use brick chili in hers) and puts it inside corn tortillas, then fries them on a hot oiled griddle, flipping once. She then tucks in some melty cheese—Something from the Mexican market, or Velveeta for us kids. They are oily, hot, and crunchy. They’re great leftover (I even like them cold!). I have also tried these with shredded chicken and they were delish!
marlab on 7.9.2015
We love tacos or maybe I should say we love tortillas with just about anything in them! Monday night I had a little bit of July 4th leftover brisket/smoked pork loin & 1/2 link sausage. Chopped it all up and browned with onion & jalapeno. Love the little “crispies”. Favorite fish taco is blackened or battered & fried fish. Chipotle cream (equal parts mayo & sour cream; chopped chipotle’s in adobo to taste & juice of lime). Spread this on your corn tortilla. Add fish. Garnish with mango Pico de Gallo (mango, jalapeno, red onion, cilantro, lime juice) & shredded cabbage. I’m not a big fish eater, but I love these fish tacos.
Donna H on 7.8.2015
I love tacos! I can eat tacos everyday. I usually eat ground beef mixed with little of Mexican sausage because that’s what the family only likes. I’ve had chicken taco a few times out and I really liked them. I’m not brave enough yet to try shrimp or fish even though I like them. I guess I’m afraid it I don’t like them then I’ll go hungry. Toppings anything and everything. I like to switch the toppings up, add something different each time we eat so that way it doesn’t get bored. I’ve never tried to make my own corn tortillas but I do want to try it sometime. I like corn the best over flour but I eat both. After reading the comments I got a couple new ideas I’m going to try. Thanks everyone really enjoyed reading your comments!
Laura in Yakima on 7.8.2015
I love TACOS! My favorite are the authentic street tacos with the little double corn tortillas, asada (steak chopped up real small) with cilantro, chopped onions, fresh squeeze of lime and a spicy salsa. I like refried beans topped with cheese on the side.
This just may have to be a Taco night tonight
terriejones on 7.8.2015
All I can say is, YES!
kay43026 on 7.8.2015
I love (almost) ALL tacos!! If making them at home, I usually do carnitas or ground beef. In a restaurant I usually get chicken, fish or shrimp.
We prefer flour tortillas. I make them sometimes…but there’s always a bag of ‘store bought’ flour ones in my pantry (in various sizes).
Toppings I like: meat, onion, pica de gallo, cilantro, sour cream, cheese & either avocados or guacamole.
Ok…just might have to throw together a Mexicam meal tonight!!
kim on 7.8.2015
I feel about tacos the way I feel about coffee: I really enjoy great ones, with good fresh ingredients, but I also love low brow.
I love a cappuccino from my local coffee shop, but I’m also down with a big old $1 McDonalds brew. I like our local Mexican restaurant’s carnitas and shrimp tacos with fresh crema and seared vegetables. But my family is also fine with a store-bought taco kit and a pound of ground beef.
The point is, just make tacos. If you have the time and energy (and maybe even cash) to make high quality authentic tacos – shrimp with grilled sweet corn come to mind – that’s great. But if you’re running for your life on a Thursday at 8PM, there’s nothing wrong with grabbing a package off the store shelf and having dinner on the table 20 minutes later. You just can’t go wrong with tacos.
C. L. ( Cheryl ) "Cheffie Cooks" Wiser on 7.8.2015
We do love Taco’s! Beef, chicken, pork, all types of sauces and condiments. I love the variety and changing things up! They certainly are a favorite! Happy Wednesday everyone!
Shanna on 7.8.2015
My family loves loves loves my chicken tacos. I dice the chicken very small and cook it in chicken stock, lots of cumin, garlic, onion, green chiles, turmeric & of course, chili powder. We use corn tortillas that I shallow fry for a few seconds and serve ‘em up with sriracha lime sour cream, cilantro, lettuce, jalapenos, and anything else we have handy. If I make 5 pounds of meat, it might last for lunch the next day
Dax Phillips on 7.8.2015
I’m a big fan of lightly searing flour tortillas on the stove, and then keeping them warm. I love both corn and flour, but recently have been leaning on flour. Regardless, I like having an array of fixings and letting my family decide as to how they want to load them. Typically we will do chicken, beef, or shrimp and fish, along with tomatoes, shredded lettuce, sliced avocados, lime, finely chopped onion, fresh cilantro, and a few different roasted salsas. I often have some sort of beans on the side, along with cheddar cheese or cotija. Taco night, regardless of a Tuesday, is always a big hit.