Top Taco Tips from Allrecipes' Taco-Loving Community
Folks, it's time for taco talk. Our friendly community of home cooks are dropping some savory truth on everyone' s favorite day of the week -- Taco Tuesdays. These choice tips are all about making a more tasty taco night. Check out the tips, and don't miss our top-rated taco recipes.
Taco Tips and Top Recipes
Prepping the Tortillas: "I heated the tortillas in the microwave between two damp paper towels and then cooked them in a bit of oil for a few seconds on each side which makes them softer," says Jenna.
2. Taco Meat
"Make a big batch of this taco meat," says Natalie, "and use for a multiple of different meals: add to bean burritos for a more hearty and tasty burrito, or add a can of beans (kidney, red, or pinto) and use for Frito Pie, Navajo tacos, or taco salad."
Garnishing Your Tacos: "For Korean Beef Tacos, I use a shredded bag of cole slaw, thinly sliced cucumbers, and carrots, tossed in 1 tablespoon soy sauce and 2 tablespoons rice vinegar, with salt and pepper to taste," says jasminsheree.
4. Fish Tacos
Prepping Fish for Fish Tacos: These San Diego fish tacos call for cod fillets. But as Paula T suggests: "Use any firm, white, boneless fish fillets. I recommend frying in peanut oil for flavor, but you can use canola oil instead, or a combination of the two."
Garnishing Your Tacos: "Stop putting shredded lettuce on tacos. Use shredded cabbage. It's so much better for you, crunchier, and just as easy and cheap," recommends Chef John.
Finishing the Taco Meat: "Shred the meat and add it to a frying pan with 1 cup of the cooking liquid. Simmer until the sauce has thickened, about 15 minutes," says CHARLEY357, Charley's Slow Cooker Mexican Style Meat.
"This recipe can be used with chicken, beef, pork, and even venison," says CHARLEY357. "If you're using chicken, remove the skin before cooking and reduce the cooking time to 4 hours on High or 8 hours on Low. Remove the bones and shred the meat after cooking. The recipe freezes well."
Korean-inspired beef tacos are cooked low and slow, surrounded by brown sugar, soy sauce, garlic, fresh ginger, rice vinegar, and sesame oil. To make tacos, shred the slow-cooked beef and enjoy with pickled vegetables and kimchi.
"This recipe has fewer calories because of the ground turkey and amazing flavor," says adnerb78. "It is a little spicy, but our family enjoys it this way. Because it has so much flavor, you cannot even tell it's not ground beef. It tastes great as a topping on baked potatoes as well as tacos. Enjoy!"
Trimming the Fat: "Chuck is a fatty cut so I didn't see the need to add ANY oil," says naples34102. "I trimmed the roast of a good deal of the fat before throwing it in the Crock Pot (rather than the oven). Since it would spend 8-10 hours in the slow cooker, I skipped the marinating process, simply putting all ingredients in the Crock Pot from the start."
"When I'm at a taqueria, it's hard to decide between the chicken with green sauce or with red sauce," Chef John. "Here's my version of the red sauce. It's great on a crispy tortilla and topped with the usual suspects."
"I just don't get to San Antonio, home of the puffy taco, as much as I'd like to," says Chef John. "So I tried to recreate it at home and it worked out great! Be sure you have the meat and fixings ready ahead of time so all you have to do is fry and fill! These work best when served as warm as possible. For best results, make the dough and use it right away. I've tried to make it ahead of time, but the tortillas didn't seem to puff up nearly as much."
"For those on a low-carb kick that love Mexican but dread all the beans and bread, try this alternative for taco night," says asliceofpi. "It uses lettuce leaves instead of taco shells to make a dish that's halfway between a lettuce wrap and a taco. Low on carbs and still delicious!"
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