Some taco tips:
- Put cheese in first instead of last. It'll get nice and melty.
- With stand up taco shells make sure not to overfill or serve fillings that are too wet-no one wants a soggy taco.
- Tacos aren't just for dinner or lunch. Breakfast tacos are easy and can be healthy for your family depending on the fillings used.
- Get those veggies into your taco meal. Roast, grill or saute onions, peppers, zucchini, mushrooms and broccoli. These veggies will act as the base of your taco and let people customize after that.
- Think about balancing textures and flavor-something meaty, something creamy. something crunchy. texture variations can change the eating experience.
- Think outside the box and use different fillings other than ground beef e.g. steak, pulled pork, sweet potato and beans, Mexican meatballs and Tomatillo Chicken. Cook's Notes: Both taco fillings pictured above can be folded into a warmed or toasted flour tortilla or filled in a stand up taco shell.
Ancho Salmon Taco
Recipe makes 4 tacos.
Mix 2 teaspoons each ancho chile powder and brown sugar. Add 1 tsp. paprika, salt and pepper to taste.
Rub two 6 -ounce skinless salmon fillet all over with spice mixture. Place salmon on foil. Dice sweet mini red and yellow peppers, add to the salmon. Grill 8 minutes a side at 325, turn and cook 8-10 minutes more.
Place salmon on a cutting board and cut into large pieces. Serve chopped salmon in a toasted tortillas or hard shell taco.
Add assorted toppings such as diced avocados and a dollop of creme frache with a squeeze of lime or lemon.
Recipe makes 2 tacos.
In a blender add 4 large eggs, 1 tsp. parsley flakes with a pinch of garlic seasoning or 1 tsp. Italian seasoning, 1/4 tsp. dry mustard, 3/4 cup crumbled cooked Italian sausage and 1/4 cup milk (not skim). Mix well.
In a medium size fry pan melt 1 TB. butter and scramble eggs until almost set. Add in grated cheese and diced tomatoes.
Suggested topping diced avocados.