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| Copyright Thomas Saaristo All Rights Reserved |
| Tom's Tacos |
Ingredients
Hard corn taco shells or soft corn or flour tortillas
One or more of the following sorted in individual bowls or in a muffin tin:
Favorite cheese, shredded
Filling of your choice*
Julienned lettuce, green or purple cabbage or spinach with a splash of vinegar
Diced peppers or chilies
Fresh chopped tomato, salted
Chopped or sliced raw or cooked onion
Sour cream with a squeeze of lime juice
Mayonnaise thinned with a bit of lemon juice
Favorite Salsa
Guacamole
Pico de gallo
*For your consideration:
Ground beef, chicken, turkey or pork/sausage:
Season with you favorite taco seasoning packet [yes, I said packet. I like Lawryâ
€™s Taco Seasoning] If I come up with a seasoning blend that I like better, I’ll
let you know.
Sloppy Joe filling
I like the traditional flavors of chilie powder and cumin that taco seasoning packets
afford, but a nice change up would be your favorite Sloppy Joe recipe
Whole deli chicken, shredded, salted and kept warm
Black beans:
Tasty vegan option. Drain a can of black beans and spoon into a saucepan. Add the
juice of one lime and two garlic cloves that have been sliced. Cook unitil hot and
mash to desired consistency.
Fried corn:
Another tasty vegetarian option that partners well with the corn – flavor of the
shell and many fillings.
Grilled fish.
Firmer fish and steaks tend to work better for tacos, but feel free to experiment with
your favorites. Flake or chunk the fish into bite sizes that will fit in your shell
Method
When I’m layering tacos, I like to put the cheese in first, especially if I’m
adding a hot filling like ground beef or black beans. The heat melts the cheese and
aids in keeping the ingredients in the tacos and not in your lap. After that, it’s
whatever I feel like adding, sometimes just some cabbage topped with sour cream
or mayo. Let your love of your favorite ingredients and your imagination help in
creating your perfect taco.
Hard corn taco shells or soft corn or flour tortillas
One or more of the following sorted in individual bowls or in a muffin tin:
Favorite cheese, shredded
Filling of your choice*
Julienned lettuce, green or purple cabbage or spinach with a splash of vinegar
Diced peppers or chilies
Fresh chopped tomato, salted
Chopped or sliced raw or cooked onion
Sour cream with a squeeze of lime juice
Mayonnaise thinned with a bit of lemon juice
Favorite Salsa
Guacamole
Pico de gallo
*For your consideration:
Ground beef, chicken, turkey or pork/sausage:
Season with you favorite taco seasoning packet [yes, I said packet. I like Lawryâ
€™s Taco Seasoning] If I come up with a seasoning blend that I like better, I’ll
let you know.
Sloppy Joe filling
I like the traditional flavors of chilie powder and cumin that taco seasoning packets
afford, but a nice change up would be your favorite Sloppy Joe recipe
Whole deli chicken, shredded, salted and kept warm
Black beans:
Tasty vegan option. Drain a can of black beans and spoon into a saucepan. Add the
juice of one lime and two garlic cloves that have been sliced. Cook unitil hot and
mash to desired consistency.
Fried corn:
Another tasty vegetarian option that partners well with the corn – flavor of the
shell and many fillings.
Grilled fish.
Firmer fish and steaks tend to work better for tacos, but feel free to experiment with
your favorites. Flake or chunk the fish into bite sizes that will fit in your shell
Method
When I’m layering tacos, I like to put the cheese in first, especially if I’m
adding a hot filling like ground beef or black beans. The heat melts the cheese and
aids in keeping the ingredients in the tacos and not in your lap. After that, it’s
whatever I feel like adding, sometimes just some cabbage topped with sour cream
or mayo. Let your love of your favorite ingredients and your imagination help in
creating your perfect taco.
