Best Mexican TACOS 3 Ways | Mexican Street Food Recipes | Cooking Co.
Recipe Information
Tacos
Cultural Context
Tacos are a quintessential Mexican dish, originating from the indigenous peoples of Mexico. They have evolved over centuries and are now enjoyed worldwide in various forms. Traditionally, tacos are made with corn tortillas and filled with a variety of ingredients, reflecting regional flavors and preferences. They are often served at social gatherings and celebrations, symbolizing the rich culinary heritage of Mexico.
corn tortillas
🥗Healthier: whole grain tortillas
💰Cheaper: flour tortillas
Whole grain tortillas offer more fiber, while flour tortillas can be less expensive.
cooked meat
🥗Healthier: grilled chicken
💰Cheaper: ground beef
Grilled chicken is leaner, while ground beef is often more affordable.
Mix 1 tablespoon of paprika, 2 tablespoons of oregano, 1 tablespoon of cumin, 2 teaspoons of chili powder, 1 teaspoon of pepper, 1 teaspoon of salt, and 2 tablespoons of olive oil together with 2 large chicken breasts in a bowl.
Use gloves to mix the chicken and spices, then let it rest for 30 minutes.
Cook 100 grams of onion in a dry pan.
Add 100 grams of corn and warm it through.
Add 100 grams of tomato and stir.
Throw in 50 grams of jalapenos once everything's heated.
Rest the chicken on top of the mixture, pour over 60 milliliters of lime juice, and allow everything to stew on high heat for 1 hour.
Remove the lid, stir the ingredients, and stew again on low heat for 1 more hour.
Remove the chicken from the pan and slice it into thin manageable pieces, then chop into small chunks.
Stir the chicken back into the pot of ingredients.
Take a tortilla base and spread out some of the mixture down the center, including plenty of vegetables.
Spoon over salsa and guacamole, then fold over the tortilla and plate it up.
For the shrimp tacos, season 200 grams of shrimp with 1 teaspoon of salt, 1 teaspoon of pepper, 1 tablespoon of oregano, 1 teaspoon of cumin, 1/2 teaspoon of paprika, and 1 teaspoon of chili powder, and 2 tablespoons of garlic powder.
Stir and coat all the shrimp, then place them on skewers.
Brush on olive oil and place the shrimp onto a hot grill pan, turning them as they cook.
For the dressing, mix 200 grams of sour cream, 1 teaspoon of salt, 2 tablespoons of lime juice, 1 teaspoon of lime zest, and 3 tablespoons of coriander in a bowl.
Combine 50 grams of green cabbage, 20 grams of red cabbage, 2 tablespoons of jalapenos, and 3 tablespoons of the sour cream mix, stirring well.
Lay out a tortilla, spoon out some of the cabbage mix, top with shrimp, and add a portion of sour cream mix, garnishing with fresh coriander before folding the taco.
In a blender, add 200 grams of avocado, 30 grams of coriander, 2 tablespoons of lime juice, 1 teaspoon of salt, and 100 milliliters of water, pulsing gently to create a smooth mixture.
In a bowl, stir 1 tablespoon of chili powder, 1 tablespoon of cumin, 3 tablespoons of garlic, 2 tablespoons of oregano, and 1 teaspoon of salt and pepper, then lay 300 grams of steak on top and rub the mixture into the meat.
Cover the bowl with cling film and leave to rest for 30 minutes.
Heat oil in a grill pan and lay out the steak, cooking according to taste until both sides are browned.
Slice the steak thinly once cooked to your liking, aiming for medium rare.
Place a corn tortilla in a pan of hot oil, using tongs to curl it as it cooks to create a crispy taco shell.
Put slices of steak inside the taco, top with salsa and homemade guacamole, and serve.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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