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Started By
Message
Taco Tuesday
Posted on 12/7/17 at 6:43 pm
Posted on 12/7/17 at 6:43 pm
I know a lot of people on this board eat tacos. Let's post pics of our tacos between now and Tuesday. Include a list of what you put on them or where you got them if from a restaurant.
Just interested in knowing how other people make em. Hard or soft? What kind of meat? Cheese, or no? Any special ingredients?
BTW - nothing is off limits. Put on it what you normally would put on it, whether you make it yourself or eat out.
This is food porn for me.
Here is how I like 'em.
Carne asada with bell peppers
Tillamook sour cream
Salsa
Fresh cilantro
Mama Lil's kick butt peppers
A squeeze of lime juice
Just interested in knowing how other people make em. Hard or soft? What kind of meat? Cheese, or no? Any special ingredients?
BTW - nothing is off limits. Put on it what you normally would put on it, whether you make it yourself or eat out.
This is food porn for me.
Here is how I like 'em.
Carne asada with bell peppers
Tillamook sour cream
Salsa
Fresh cilantro
Mama Lil's kick butt peppers
A squeeze of lime juice
This post was edited on 12/7/17 at 7:03 pm
4
Posted on 12/7/17 at 6:47 pm to Jax-Tiger
Sounds good.
Pork and beef taco at Courtyard brewery last week
Pork and beef taco at Courtyard brewery last week
Posted on 12/7/17 at 7:01 pm to t00f
quote:
Pork and beef taco at Courtyard brewery last week
Damn, that looks great. Does courtyard have a kitchen, or was that a food truck?
Posted on 12/7/17 at 7:05 pm to Jax-Tiger
damn are those "tacos" 
here let me get this going in the right direction
this is my "fried" taco recipe
black iron skillet 1/3 full @ 325 (favorite oil)
5 lbs. of ground beef or meat of choice, fish is great too
1 package of corn tortillas, 30 count
about 1/4 cup dried oregano
garlic powder
Chili powder
cumin
salt and pepper
bag of shredded lettuce
couple fresh avocados and jalapenos
your go to hot sauce, i like the Pace hot on these
i then prep tomato, onions, hot peppers and avocados.
this will make around 20 tacos
time to get started, i only put the meat on half the tortilla (about 1/3" thick)
season them up good
once grease is to temp i drop 4 at a time,
the trick here is to let the oil soften up the tortilla then fold it over
cook for about 3-4 mins on each side.
once done i place them in a dish upright and add the cheese (mex blend) while still hot.
then time to add your hot sauce and toppings of choice enjoy
here let me get this going in the right direction
this is my "fried" taco recipe
black iron skillet 1/3 full @ 325 (favorite oil)
5 lbs. of ground beef or meat of choice, fish is great too
1 package of corn tortillas, 30 count
about 1/4 cup dried oregano
garlic powder
Chili powder
cumin
salt and pepper
bag of shredded lettuce
couple fresh avocados and jalapenos
your go to hot sauce, i like the Pace hot on these
i then prep tomato, onions, hot peppers and avocados.
this will make around 20 tacos
time to get started, i only put the meat on half the tortilla (about 1/3" thick)
season them up good
once grease is to temp i drop 4 at a time,
the trick here is to let the oil soften up the tortilla then fold it over
cook for about 3-4 mins on each side.
once done i place them in a dish upright and add the cheese (mex blend) while still hot.
then time to add your hot sauce and toppings of choice enjoy
Posted on 12/7/17 at 7:10 pm to No8Easy2
Damn dude. That looks awesome
Posted on 12/7/17 at 7:12 pm to Jax-Tiger
quote:
Pork and beef taco at Courtyard brewery last week
Damn, that looks great. Does courtyard have a kitchen, or was that a food truck?
Really good. Wife got the squash taco which she said was great.’
Food Truck.
Posted on 12/7/17 at 8:28 pm to t00f
Last week at Tacos Mariachi
On the right is Corn tortilla, roasted portabella mushrooms, huitlacoche (mexican corn truffle), fresh epazote, asadero cheese
On the left is a shrimp chile Relleno taco.
On the right is Corn tortilla, roasted portabella mushrooms, huitlacoche (mexican corn truffle), fresh epazote, asadero cheese
On the left is a shrimp chile Relleno taco.
Posted on 12/7/17 at 8:58 pm to Zappas Stache
My current streak is at 17 consecutive weeks of cooking tacos on Tuesday.
Some highlights include, pork belly, black bean, pickled carrot,and pineapple salsa. Almost all of them have cilantro, onion, and lime.
Some highlights include, pork belly, black bean, pickled carrot,and pineapple salsa. Almost all of them have cilantro, onion, and lime.
Posted on 12/7/17 at 9:04 pm to holygrale
quote:
black bean, pickled carrot,and pineapple salsa. Almost all of them have cilantro, onion, and lime.
Looks great!
Posted on 12/7/17 at 9:06 pm to Jax-Tiger
Redfish Tacos at Babalu
Posted on 12/7/17 at 9:10 pm to Jax-Tiger
Standout tacos of the year, out in Orange County.
Fish tacos are hands down my #1 type of taco.
Beer battered fish
Braised short rib
Fish tacos are hands down my #1 type of taco.
Beer battered fish
Braised short rib
This post was edited on 12/7/17 at 9:12 pm
Posted on 12/8/17 at 10:00 am to LouisianaLady
Those are all really look good. I need to do fish tacos again. I need to bread the fish, too, because breaded fish is the only thing that seems to stand up to all of the ingredients in a taco.
Posted on 12/8/17 at 10:52 am to Jax-Tiger
quote:
because breaded fish is the only thing that seems to stand up to all of the ingredients in a taco.
Grilled Salmon tacos are great. Seared Tuna, Red Fish, Mahi, Sword Fish, shrimp.....I never bread/ fry my fish tacos as I think the breading overwhelms the the fish and ingredients. But you can't use the same type or amount of ingredients as you do on meat based tacos. One of my goto homemade tacos is grilled salmon with a ginger and lime aioli and fresh basil and mint.
Posted on 12/8/17 at 11:06 am to Zappas Stache
I don't discriminate with my sea-tacos. Grilled, fried, shrimp, scallop, fish, oyster. If it's from the water, I love it on a taco 10x more than pork/chicken/cow.
Posted on 12/8/17 at 11:31 am to LouisianaLady
quote:
I don't discriminate with my sea-tacos. Grilled, fried, shrimp, scallop, fish, oyster. If it's from the water, I love it on a taco 10x more than pork/chicken/cow.
Oh, I would and do eat it fried. But we have several really good mexican seafood places here and none of them fry their fish. I've learned quite a bit eating their tacos.
Posted on 12/8/17 at 2:31 pm to Zappas Stache
I think a firmer fish is better but my personal experience is that the fish falls apart.
Most of the Mexican food carts don't serve fish tacos around here.
Most of the Mexican food carts don't serve fish tacos around here.
Posted on 12/9/17 at 8:45 pm to Jax-Tiger
Had tacos tonight. Chickent Tacos. Lime and cilantro were made for each other...
This post was edited on 12/9/17 at 8:46 pm
Posted on 12/9/17 at 9:06 pm to Jax-Tiger
I started braising a beef shank and am letting it cool to finish tomorrow. Once done I’ll shred for tacos. Sauce is beef stock, onions, big can of tomatoes, hatch chili’s, chipotle peppers in adobo sauce, garlic, carrot, salt and pepper. I’ll reduce it down and thicken a bit then put in the blender, blend and strain. The sauce will keep for a month in the icebox.
Posted on 12/12/17 at 7:36 pm to Martini
Grilled salmon w/ a ginger lime aoili, cilantro, mint, basil and asparagus on a corn tortilla.
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