I don’t know about you but I LOVE tacos and yesterday was a holiday made for us. It’s fascinating how there are so many combinations based on where they originated. One of my life goals would be to travel around Mexico sampling various tacos and tasting the regional differences.
Did you know that tacos may have been around since the 16th century, which was well before the Spanish conquistadors came to Mexico in the 18th century? While some claim that tacos originated from the silver miners lunch, basically a tortilla with chicken rolled up with hot sauce; anthropologists have found evidence of tacos filled with small fish from a lake region of the Valley of Mexico.
Now that we’ve covered a brief history of where tacos came from let’s get cooking with these 3 delicious recipes!
For the veggie lovers…
Mushroom & Garlic Tacos
4 ½ cups sliced mushrooms (I prefer baby bellas) 2 Tbsp. olive oil 4 cloves of garlic, minced 1 jalapeño, minced 1/ Tsp. sea salt Freshly ground black pepper 1 Tbsp. lemon juice ¼ - ½ chopped fresh cilantro Soft tortillas of your choice
1. Wash and dry the mushrooms, then scoop out insides before evenly slicing them 2. Heat large pan over medium heat. Add 2 tbsp. of olive oil (or whichever cooking oil you prefer), then add the mushrooms and mix well. 3. Put the garlic, salt, & pepper. The mushrooms will begin to release their juices. Stir occasionally to prevent sticking. Let them cook for 5-7 minutes before adding jalapeño. 4. Let everything cook until the juice begins to evaporate from the pan, then removed from the heat & add a squeeze of lemon juice. 5. Heat the tortillas on a clean dry pan for 30 seconds to heat. Mix, garnish with chopped cilantro, and serve.
2 pounds of shrimp peeled & deveined 1 medium avocado cut into slices 2 cups cabbage shredded 1 tsp. sriracha 1 cup sour cream 2 cloves of minced garlic Pico de gallo (homemade or store bought) Salt & pepper to taste Fresh cilantro Lime wedges Soft tortillas of your choice
1. Grill shrimp – brush the grill with olive oil & cook shrimp until it’s cooked well throughout. If using a pan coat bottom of pan with olive oil (or whichever cooking oil you prefer) with garlic and sauté until cooked fully. 2. Sriracha cream sauce – mix together Sriracha sauce and sour cream to make dressing 3. Taking a tortilla assemble all ingredients with shrimp and garnish with lime wedges leaving fresh cilantro as on option.
Ingredients: 2 pounds skirt steak, trimmed of excess fat 2 tsp. cooking oil 2 cups loosely packed shredded lettuce 2 plum tomatoes, diced 2 tbsp. finely minced cilantro 1-2 avocados, pitted & sliced 1 cup crumbled queso fresco (or cheese of your choice) Lime wedges Salt & pepper Soft tortillas of your choice
Preparation: 1. Season the skirt steak with salt & pepper on both sides. Heat a skillet or grill pan over high heat. When hot, swirl in cooking oil. Add skirt steak to the pan and sear for 2-3 minutes each side. If skirt steak is very thin (1/2 inch thick), it should be medium-rare at this point. If the skirt steak is ticker, turn the heat to medium and cover to cook for an additional 2-3 minutes. 2. Let the meat rest for 5 minutes before slicing. Slice the skirt steak across the grain into very think ribbons. 3. Using tortilla assemble by laying steak, lettuce, diced tomatoes, cilantro, and avocado slices. Top with cheese and serve with lime wedges.
We hope you get to enjoy these yummy tacos recipes and remember you can alter each recipe as you see fit. Whether it's street style tacos, tex-mex style, or cultural infusion tacos let us know your favorites in the comments below!