A taco is a traditional Mexican food consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand.
A taco can be made with a variety of fillings, chicken, seafood, beans, vegetables, and cheese, allowing for great versatility and variety. They are often garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, onion, tomatoes, and chiles. Tacos are a common form of antojitos, or Mexican street food, which have spread around the world.
Tacos can be contrasted with similar foods such as burritos, which are often much larger and rolled rather than folded; taquitos, which are rolled and fried; or chalupas/tostadas, in which the tortilla is fried before filling.
Homemade burritos are perfect for a busy weekday dinner. These simply grated chicken tacos are better than takeout and can be ready in minutes.
Traditional chicken burritos are made with marinated pieces of chicken or minced chicken on a soft tortilla. Here are two taco recipes you can try.
Ingredients
1 lb. 90% to 93% lean ground chicken
1 Tablespoon chili powder
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 cup tomato sauce
1/4 cup water
12 taco shells - either hard shells or small 6-inch soft flour tortillas will work
Optional Taco Toppings: shredded cheese shredded lettuce, chopped tomatoes, diced red onion, taco sauce, sour cream, guacamole, etc.
Instructions
1.Add the chicken to a large skillet over medium-high heat. Break the meat apart with a wooden spoon. Add the chili powder, cumin, salt, oregano, garlic powder, and pepper to the meat. Stir well. Cook until the meat is cooked through, about 6-8 minutes, stirring occasionally.
2.Reduce the heat to medium. Add the tomato sauce and water. Stir to combine. Cook, stirring occasionally, for 7-8 minutes, until some of the liquid evaporates but the meat mixture is still a little saucy. Remove from the heat.
3.Warm the taco shells according to their package directions.
4.Fill the taco shells with 2 heaping tablespoons of taco meat. Top with desired taco toppings: shredded cheese, shredded lettuce, chopped tomatoes, diced red onion, taco sauce, sour cream, guacamole, etc.
Here is a vegan tacos recipe.
Ingredients
175g pack baby corn
1 large red onion , sliced (190g)
1 red pepper , deseeded and roughly chopped
½ tsp cumin seeds
2 tsp olive oil
1large ripe kiwi , halved lengthways (110g)
1large tomato , halved (115g)
100g wholemeal flour , plus extra for rolling
1 large garlic clove
15g fresh coriander , chopped
1 tsp vegan bouillon powder
½ tsp smoked paprika
85g red cabbage , finely shredded
Instructions
STEP 1
Heat oven to 220C/200C fan/gas 7. Pile the corn, red onion and pepper into a large shallow roasting tin and toss with the cumin seeds and oil. Add the kiwi and tomato on one side of the tin and roast for 20 mins.
STEP 2
Meanwhile, mix 60ml water into the flour with the blade of a knife to make a dough. Knead briefly until smooth, then cut equally into four and roll out each piece on a lightly floured surface into a 16cm round tortilla. Cover with a tea towel to stop them drying out.
STEP 3
Remove the cooked tomato and kiwi from the tin and return the veg to the oven for 10 mins. Remove the skin from the kiwi and scoop the flesh into a bowl with the tomato, garlic, half the coriander, bouillon and paprika. Use a hand blender to blitz to a smooth salsa.
STEP 4
Heat a large non-stick frying pan, without oil, and cook the tortillas one at a time for a minute on one side and about 10 seconds on the other, until you see them puff up a little. Spread a tortilla with some salsa, top with cabbage and roasted veg, then scatter with the remaining coriander. Add a spoonful more salsa and eat with your hands.
