Make your Taco Tuesday (or Wednesday, or Thursday, or Friday….whenever!) the best it can be with these tips.
Tips for Taco night:
1. Start with the Seasoning
Who doesn’t love the convenience of a packaged seasoning mix? But take 10 minutes to put together a custom batch of the chili-based stuff and be prepared to be blown away by the difference. Bonus: DIY mixes are almost always lower in salt, so the brilliant pop of the spices shine more brightly.
2. Fine-Tuning The Tortillas
If you’re feeling ambitious, you could make your own corn or flour tortillas. Even if you go the store-bought route, there’s a simple way to make those soft tortillas even better. Most people warm them up, wrapped in foil, in the oven. That’s cool, but next time, try tossing them in a hot skillet and sprinkling a few drops of water in the pan. Turn a couple of times and keep the tortillas warm under a tea towel.
3. Prepping Pays Off Big Time
Get out ahead of your Taco Tuesday party by making the fillings the morning of, or the day before. That works especially well when you use that kitchen MVP, the slow cooker.
4. Bring on the Veggies
Tortillas make for the most amazing blank canvas. So many clever cooks have contributed plant-based taco fillings that taste incredible and work so well if you’re trying to eat less meat. That doesn’t mean you have to skip the pork, chicken or beef. Just pile on the veggies and use the meat almost like a condiment.
5. Try These Better-Than-Salsa Toppings
OK, there’s nothing better than salsa, right? Or a zesty slaw? Pico de gallo treads the fine line between salsa and salad, while landing smack in the middle of tasty town. Since Taco Tuesday rolls around every week, mix it up and try something new.
Original article can be found here.
Tortilla Breakdown
If you’re looking for the healthier option, corn tortillas outshine their flour alternative. Whichever you select, be sure to top your tortilla with plenty of veggies and beans to make it a truly nutritious meal.
Which Fish for Fish Tacos?
Most types of fish can be thrown into a taco, but each kind works best with a different set of toppings.
1. White-fleshed, mild, saltwater fish. Whether snapper, mahi mahi, grouper, flounder, halibut or cod, wild, local fish are the tastiest choice for Baja-style tacos. Since these fillets tend to be expensive, keep the toppings simple (think raw shredded cabbage and guacamole) so the mild flavor of these fish can really shine through.
2. Salmon. Salmon isn’t necessarily traditional, but there’s no reason you can’t wrap it in tortillas. Because the fish’s flavor is stronger, it can stand up to spicy rubs as well as the charring heat of the grill.
3. Farmed freshwater fish. At US taco shops and trucks, you’ll often find fish tacos made with tilapia or maybe even catfish. These can be a sustainable choice, for sure, but the fillets can have a murky, muddy flavor that’s best covered up with lots of vibrant toppings.
original article can be found here.
