What does taco night look like at your house?
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Anonymous
I make mine with coconut oil. Try it once and you won’t go back. |
Anonymous
Do you have a tortilla press? |
Anonymous
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It looks a little different every time (and also isn’t weekly). I think the last couple instances were:
- “white people taco night” i.e. ground beef browned with a homemade taco seasoning blend served with canned refried beans, cut up tomato and avocado, grated cheddar or jack and flour tortillas - “Cuban” bowls made from a slightly bastardized ropa vieja made in the ninja foodi pressure cooker (basically an instant pot) that I then dumped a can of black beans into, maduros and cilantro over a bed of rice. I ad libbed the recipe because I had a craving for maduros and was very pleasantly surprised. |
Anonymous
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We do chicken with soft tacos:
Pound chicken thin, coat with blended canned Adobe peppers, quick sauté on stovetop and cut up with side of spatula. Warm soft corn tortillas in oven: in groups of 6, wrap in foil and in over for 5-10 min Gaucamole: mashed Avocado and lime and salt Serve with cheese, sour cream, hot sauce |
Anonymous
| It gently consists of me coming up with something creative, my child demanding chicken nuggets, my husband raving about what I made, me enjoying it but being annoyed about having to make chicken nuggets. Microwave nuggets for you kid. |
Anonymous
| Potato/chard/chipotle/scallions w/goat cheese; barbacoa with feta and diced sweet onions (raw); carnitas with diced onions and cilantro and salsa verde; black beans sautéed with carrots, red peppers, garlic and cumin and pepper Jack and/or cheddar cheese. Generally con tortillas (fried for barbacoa), sometimes flour tortillas because black beans get turned into burritos/quesadillas (when they don’t get used for nachos). Pico de Gallo, sour cream, and spinach are often in the mix w/black beans or if I do an assemble-your-own-tacos format. Occasionally there’s chorizo (with cheddar cheese and maybe potatoes), but otherwise no ground meat. I make chicken burritos but not chicken tacos. |
Anonymous
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Chorizo and sweet potato is a great combo. Drain the fat
Off the chorizo. I also made the nyt slow cooker pork with hoisin and ginger tacos with yesterday, which were great and I have leftovers for another night this week. |
Anonymous
I do but I also smoosh them with my cat iron pan |
Anonymous
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Always homemade corn or wheat (use sourdough starter discard) tortillas.
Quick Dinner approach is sautéing veggie and canned beans in any of the Frontera sauces (I know, but they are relatively healthy, and tasty). Slow Dinner approach is grilled fish and slow-cooked beans, with skillet veggies. |
Anonymous
| Add homemade quick pickled onions to whatever you're doing. |
Anonymous
I have made tortillas twice and neither time were very good! 😞 I have a tortilla press, but the tortillas are rather plain and too thick. |
Anonymous
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I make my own tortillas, because I live in a place where you can’t buy corn tortillas. Typically, I double the tortillas & filling. Dinner is 1/2 of the prepared filling + slaw + tortillas + salsa. We are vegetarians, so filling is a mix of seitan, black beans, garlic, corn, onion, zucchini + spices.
I also make enchilada sauce and set it aside; then after dinner, I mix the leftover filling with enchilada sauce, coat the remaining tortillas, stuff them & freeze a casserole dish of enchiladas for another night. It’s not that much extra work, but makes for a different & easy dinner later in the month. |
Anonymous
| We make ceviche every other Sunday and eat it Monday/Tuesday |
Anonymous
| Sweet potatoes, black beans and bacon tacos. |
Anonymous
Sorry you didn’t like your dinner! We’ve had better luck than you. Even DH prefers beyond beef in tacos now. We use McCormick taco seasoning and love it. |