Like most families, we adore tacos here.
But we do get tired of the old mince with Mexican seasoning,
So recently I realised that like many cuisines, Mexican has probably been standardised to feed the masses, and decided that the original purpose of the taco, was to use up small amounts of ingredients, in an interesting an nutritious way.
Much like we do with pies or wraps, tacos mean you can make a meal of very small quantities of leftovers or fresh ingredients and really feel like you've eaten well.
As always, my quantities are for three people. Please increase ingredients accordingly if your family is larger.
In recent months we've enjoyed:
Pork and Pumpkin...2 pork steaks, sliced and tossed in BBQ sauce, plus steamed pumpkin cubes and fresh coriander. This was really yummy and voted a favourite.
Fish...fish tacos are actually quite common in the U.S. and some Mexican restaurants in Australia are now serving them too. You can crumb or batter your own fish fillets or use a firm fish like Ling, Tuna or Salmon, cut into cubes, tossed in flour and pan fried until crisp. To this add shredded iceberg lettuce, and some plain or spicy mayo. We like the Peri-Peri one, but you can make your own by mixing mayonnaise with hot chilli sauce to get the degree of heat you prefer.
Traditional...we do ours with mince and my own spice mix.
Ham, Cheese and Pineapple..ham steaks cut into chunks and pan fried till crisp, pineapple chunks browned well in the same pan with the juices of the ham, and grated cheese. Really surprisingly delicious.
Chicken and Jalapeno...my personal favourite. Strips of pan fried or poached chicken breast, sliced pickled jalapeno peppers, and thick natural Greek yoghurt mixed with freshly chopped herbs of any kind. Yum.
We've had friends over and just laid out taco shells with a range of ingredients too, and it's lots of fun seeing what crazy combos people come up with and a lot more user friendly than pizzas for a crowd.
Hope you like these as much as we do...xxx
