Tacos can be a trifle boring when prepared in the classic way with ground beef and tomato paste. Discover the secrets of truly fabulous tacos, flautas and burritos with this collection of the best ever recipes using Beef, Pork, Chicken, Seafood, Mushrooms and Vegetables. There are vegan recipes as well. All you need for family and special dinner parties. Enjoy!
Heat 1 tablespoons oil in a large frying pan over moderate heat. Fry the onion and garlic until soft. Then add spices and tomatoes and fry for an addition 2 minutes. Fold through cooked chicken, and add 1 tablespoons coriander and seasoning to taste with salt and pepper. Assemble the warmed tortilla with a serving of the mixture, topped with cheese. Fry or bake the tortillas in batches for several minutes, draining on paper towels. Prepare the salsa by cutting the corn kernels off the cob and mixing in a small bowl with the avocado and remaining coriander. Pour in the lime juice, a little oil, seasoning with salt and pepper. Serve warm.
For the Pickling Reduction Paste
For the pickling reduction paste
Fry the coriander, cumin and caraway seeds in a dry pan until fragrant. Then grind the activated spices grind to a powder and set aside. Gently simmer the red wine vinegar, with a cup of water and the mustard seeds and sugar. Reduce the volume of this mixture down by two thirds and then add the other ingredient and mix well. Further reduce down to form a thick paste.
Pre-heat your oven to 220 degrees C (420 degrees F). Combine the garlic cloves with the tomatoes, cover and bake until the tomatoes soften. Crush the tomatoes removing the skin. Then simmer the mixture with the beans until they are soft and then mash the mixture to a paste. Add the pickling reduction (recipe above) and cook to form a thick paste. Peel the avocado and chop the flesh. add the zest from the lime, red onion and coriander. Blanch the spinach in boiling water, refreshing under cold water, then fry very briefly with the ginger and turmeric for about five minutes. Set aside. Lower the oven temperature to 180 degrees C (350 degrees F). Cut the tortillas to fit the base of a medium size springform pan, lining the base and sides with parchment paper. Assemble the 'cake' by placing a tortilla on the base, covering with 1/3 of the bean mixture. Add another tortilla and add 1/3 of the avocado mash, cover with another tortilla. Add 1/3 of the spinach to the next layer, sprinkling with grated cheese and the jalapenos. Repeat the process to form several layers using the rest of the ingredients. Bake in the oven for about 45 minutes. Let cool and serve warm with chilli jam, sour cream and a green salad.
Combine the chillies in a large bowl and soak until they soften, then drain. Blend the chillies with the pepper, salt, ginger, cumin and 1/2 cup water in a blender until smooth. Pour the mixture over the chicken in a bowl, mixing to cover all the pieces. Then marinate the chicken in the fridge for several hours. Heat a heavy skillet, a grill or barbecue over moderate heat and cook the chicken in batches for 8-10 minutes, turning them once, until they are browned on both sides. Slice the cooked chicken in medium size strips. Serve the chicken in warmed tortillas, topped with coriander, avocado, chillies, white onion and lime wedges.
Warm tortillas on a grill, barbecue or in microwave. Slice avocado in half peel and slice the flesh. Combine the shredded cabbage with mayonnaise, chilli sauce and lime juice, seasoning with salt and pepper. Add shredded cabbage mix to half of each tortilla, top with prawns and sliced avocado, drizzle with chilli sauce and fold to form a half-moon shape. Serve warm.
For pepita sauce
For the nachos
Heat the oven to 180 degrees C (350 degrees F) and warm the corn chips. Place the chips in a bowl, top with feta and sauces first, then other toppings.
For pepita sauce
Blend all ingredients until smooth. Chill until needed.
For the chipotle sauce
Roast the tomatoes in a very hot oven. Then, cool enough to remove the skins. Then blend the tomatoes with the herbs, cumin, onions, garlic, herbs, cumin and 300 ml (7 fl oz) water in a blender with the chipotle adobo and tomatoes. Puree till smooth. Heat oil in a heavy pan until smoking hot, add puree and cook for about 3 minutes, stirring continuously. Then add the vinegar, sugar, salt and 100 ml (2 fl oz) of water. Simmer for about 20 minutes, then cool and chill until needed.
Transfer the pork in a moderate size saucepan with garlic and onion. Cover with salted water, bring to a simmer and cook for 1 1/2 hours on moderate heat, or until the pork is tender. Cool and then remove the pork pieces and shred with your fingers. Heat the olive oil in a heavy frying pan, and cook the pork for about 10 minutes, stirring, until pork is golden and crisp. Add raisins, tomato chipotle sauce, almonds and cook for 5 minutes, allowing the sauce to thicken. Serve on warm tortillas.
For the herb paste
Blend the spring onions, coriander, garlic, chillies and cumin into a food processor or blender until finely chopped. Add the vegetable oil and pulse for 5-10 seconds to form a fluid paste. Set aside 2 tablespoons of the paste in a medium bowl and squeeze in the fresh lime juice. Next, poke holes in the skirt steak all over using a knife or fork. Place the steak and the remaining herb paste into a ziplock bag. Set the steak aside in the fridge to marinate for 2-3 hours or overnight. To cook the steak preheat a heavy based frying pan until it is very hot. Wipe the excess herb paste from the steak and sprinkle with olive oil. Season with sugar, salt and pepper. Fry the steak for 3-5 minutes each side, until medium cooked. Remove the steak and rest for about 5 minutes. Warm the corn tortillas and sauces in the oven or microwave. Assemble the tacos by firstly slicing the steak thinly across the grain. Place steak slices in a small bowl and pour over the reserved herb paste and some lime juice, mixing well to coat. Assemble the tacos and serve warm
Evenly rub the spice blend all over the pork shoulder, then place in a hot heavy frying pan with 2 tablespoons of oil. Sear on one side for about two minutes, then flip and sear the other side for 2 minutes. Get well browned all over and then transfer the pork to a slow cooker and cook on low setting for 5-6 hours. When cooked, shred with two forks and set aside. Whisk the BBQ sauce with the sour cream. Pour most of the mix over the shredded pork and gently mix to coat all the pieces. Meantime, mix the shredded cabbage, cilantro with the lime juice, adding a pinch of salt. Warm the crunchy taco shells in the oven, and fill each one with shredded pork, cabbage slaw, some sauce and some extra cilantro leaves, and a few crispy onion straws.
For the Slaw
For the Tacos
To make the slaw, combine the cabbage, jalapeno, white balsamic vinegar, corn, peach, lime juice, basil and cilantro in a large bowl. Toss well to combine and season with salt and pepper. Make the tacos by heating a large heavy pan over moderate heat. Add the seafood, smoked paprika, salt and pepper to the hot oil. Fry the seafood until it is just cooked (about 5-8 minutes). Remove the seafood from the pan. Add butter to the pan and whisk the flour into the butter until a smooth paste forms and then cook for about 30-45 seconds. Add the diced green chilies and cook another 30 seconds, and then slowly add the green enchilada sauce until creamy and well combined. Season with cayenne, salt and pepper and simmer while stirring for about 5 minutes. Transfer the cooked seafood, lime juice and zest into the cream sauce and warm throughout. Assemble the tacos and serve warm.
for the Salmon
for the Avocado Salsa
For the salmon - Preheat a gas grill or barbecue over moderate heat. Whisk together the ancho chili powder, cumin, olive oil, lime juice, onion powder, coriander, salt, paprika and freshly ground black pepper. Then, evenly rub the mixture over both sides of salmon. Brush grill surface lightly with oil. Place the salmon pieces on the grill and cook, rotating once about halfway through cooking (about 3 minutes per side).
For the avocado salsa - Toss together diced avocado, jalapeno, garlic, lime juice, red onion, cilantro and olive oil in a mixing bowl. Season with salt and pepper to taste. Then assemble the tacos by first subdividing the salmon pieces into small portions. Place some fish in the center of the warmed tacos. Add cabbage, avocado salsa and cheese and serve warm.
Heat the olive oil in a large heavy based frying pan over moderate heat. Add the onion and cook stirring often, until soft (about 5 minutes). Add the mushrooms and fry while stirring, until the mushrooms become tender, then add 1/2 teaspoon salt, garlic and the chipotle and cook for 5-10 minutes until the liquid has evaporated (5-10 minutes). Mix in the cilantro or parsley, and adjust the season with extra salt and pepper if required. Heat the tortillas, 2 or 3 at a time, in a dry skillet over moderate heat, or in a microwave. Assemble the tacos by placing a spoonful of the mushrooms mix and topping with a sprinkle of cheese. Fold the filled tortillas in half, and serve with the salsa in a bowl.
Heat the oil in a heavy cast iron frying pan over moderate heat. Fry the garlic, onion and celery until soft. Add the mushrooms and chillies and cook for about 1 minute. Add the tomato purée and cook for an additional 2-3 minutes. When the mushrooms have softened, add the cocoa powder (if using) and stock and bring to the boil. Then, reduce the heat and simmer for about 15 minutes. Next, add the beans and cook for a further 10-15 minutes, until the sauce has reduced and the beans are all heated through and the mixture has combined well. To serve, place 2-3 tablespoons of the bean chilli in each taco shell. Top with chopped fresh coriander, grated cheese and a spoon of yoghurt, and serve warm.
For the Tofu
For the Chilifire Crema
Prepare the Tofu - by preheating your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Slice the block of tofu into medium size cubes. Toss the tofu cubes with in 1 tablespoon of Tikka Seasoning in a small bowl. Add 1 tablespoons corn starch and toss to coat well. Arrange the seasoned tofu cubes on the lined baking sheet in a single layer. Bake for 20-25 minutes until crispy, flipping over after about 10 minutes.
Prepare the Chilifire Crema - by placing all the ingredients in a blender and pulse until completely smooth. Adjust the seasoning with lemon juice, salt and pepper plus some Chilifire seasoning if needed. Set aside.
Prepare the Tacos - Heat 2 teaspoons cooking oil in large non-stick pan on moderate heat. Add the bell peppers and sliced red onions fry on moderate heat, mixing frequently, until cooked and starting to char a little. Once the tofu is baked and crispy, remove from the oven and add it to the sauteed onion and pepper mixture. Combine and fry together on moderate heat for about 1-2 minutes to warm through. Grill the corn tortilla assemble the tacos and garnish with some freshly chopped cilantro. Serve warm.
Cook the beans by soaking them in a large mixing bowl with water overnight. Next day, drain the beans, rinse with fresh, cool water. Then cover the beans with fresh water and cook in a pressure cooker or heavy saucepan for 30-60 minutes until the beans are tender. Then, combine the spinach, cilantro, onions, cherry tomatoes, orange bell peppers, green bell peppers, red bell peppers, cooked quinoa and cooked mixed beans in a small bowl. Sprinkle with fresh lemon juice and salt. Add freshly ground black pepper to taste. To serve lightly grill both sides of the corn tortilla on a pan. Spoon a serving of the the prepared mixture into the center of each tortilla. Top with sliced avocado and your favorite hot sauce and serve with grated vegan cheese.
for the Baked Cauliflower
for the Sweet and Sour Slaw
for the Tangy Vegan Tartar Sauce
Preheat oven to 400 degrees F (200 degrees C). Make the slaw first so it has time to marinate and soften. Start by whisking all the wet ingredients together and then pouring them over the vegetables in a medium size bowl. Cover it and set aside in the fridge to mature the flavors.
Next, make the Baked Cauliflower by whisking together the coconut milk, zest and lime juice and 1/2 teaspoons salt and adding to a wide shallow bowl. Set aside. Next, whisk together the panko, cornmeal, cumin, garlic powder, turmeric, shredded coconut, smoked paprika. Season with 1/2 teaspoons salt and add to another wide shallow bowl. Set aside.
Next, line a baking sheet with parchment paper and line up your breading station in this order: cauliflower, wet batter, dry breading, baking sheet. Prepare the cauliflower by taking a slice and dipping it in the coconut milk batter, and mixing to ensure all sides are covered. Next, place each dipped cauliflower piece in the dry breading mix, tossing to ensure each piece is coated evenly on both sides. Transfer the breaded cauliflower pieces to the lined baking sheet and bake for 25-30 minutes, flipping each piece over after 15 minutes. While baking the cauliflower make the tartar sauce by combining all the listed ingredients together. Assemble the tacos by placing each tortilla on a plate, adding a serving of the slaw, 1-2 pieces of the crispy breaded cauliflower. Top with a big dollop of the tangy tartar sauce. Garnish with a dash of sriracha, a squeeze of lime and fresh herbs. Serve warm.