Tacos

Taco Seasoning

Makes 1/4 cup

• 1 Tbsp chili powder
• 2 tsp ground cumin
• 1 tsp cornstarch
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp chipotle pepper powder
• 1/2 tsp ground coriander
• 1/2 tsp ground oregano

Stir ingredients in a small Mason jar with a tight-fitting lid.

Spice mixture keeps well in the cupboard up to 1 month.

Beef Tacos

• 2 tsp canola oil
• 2 minced garlic cloves
• 1 finely chopped small onion
• 500 g lean ground beef
• 1/4 cup water
• 1/2 156-L can tomato paste (about 1/4 cup)
• 1 Tbsp taco seasoning
• 1 tsp granulated sugar (optional)
• 4 flour tortillas or corn taco shells
• Optional toppings: salsa, grated mozzarella or cheddar cheese, avocado, grilled pepper strips, squeeze of lime, sour cream or Greek yogurt.

Heat a large frying pan over medium-high, add oil, then garlic and onion.

When onion is soft (3-4 minutes) crumble in beef.

Cook, stirring, until meat is no longer pink (4-5 minutes).

Add water, tomato paste, taco seasoning, sugar if desired.

Stir until warmed through 2-3 minutes.

Serve in tortilla shells with toppings.

Chicken Tacos

• 1/2 lb. shredded, cooked chicken 
• 1 onion
• 1-1/2 tsp chopped garlic
• 2 large tomatoes
• 1 green chili

• 1 tsp salt or to taste
• 1/4 tsp red chili powder
• 1 tsp lemon juice
• 2 Tbsp fresh cilantro leaves, chopped
• salad topping (see below)
• salsa for garnish
• prepared taco shells

1. Finely chop: garlic, tomatoes, chili, onion.
2. Heat cooked chicken (or cook raw chicken meat)  in 1 Tbsp oil in a pan, remove and set aside.
3. Sautee onion and garlic in 1 Tbsp oil.
4. Stir in tomatoes, green chili, salt, red chili powder.
5. Cook until tomatoes soften (about 5 minutes).
6. Add cooked chicken, lemon juice, fresh cilantro, cook 2 more minutes.
7. Fill taco shells, add salad topping and salsa.

Salad Topping for Tacos

• 1 cup lettuce
• 1 cup tomato
• 2 Tbsp fresh cilantro leaves
• 1/2 tsp salt
• 1/4 cup grated cheddar cheese
• 2 Tbsp lemon juice

Thinly slice lettuce and tomato

Mix with rest of ingredients.

Quick Taco Seasoning Mix & Corn Tacos

Mix 1 Tbsp each smoked paprika, ground cumin, dried oregano

Stir in a generous pinch of salt.

Sprinkle on 3/4 lb. raw shrimp or strips of raw pork or chicken, let stand for 10 minutes, then cook and fill 12 small corn tortillas.

Serve with coleslaw, green sauce, sour cream, grated cheddar cheese, salad topping, hot sauce.

Fish Tacos

Any time I've been on an island, like Hawaii, fish tacos have been my favorite meal. But since I watched a documentary on saving the oceans, I've stopped buying fish, and I really miss fish tacos. I don't like my fish sweet, so I think I'd leave out the honey in this recipe and just sprinkle on the paprika and salt.

Serves 4

• 2 cups frozen corn kernels
• 1 jalapeno, seeded and finely chopped
• 1 Tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp salt
• 2 large Basa fillets (about 400 g) or other white fish
• 1 Tbsp vegetable oil
• 1/2 cup sour cream
• 1 Tbsp jalapeno Tabasco sauce
• 6 large corn tortillas
• 3 cups shredded iceberg lettuce

1. Combine corn and jalapeno in a large non-stick fry pan on high heat.
2. Cook till slightly charred, about 5 minutes.
3. Transfer to a bowl, cover with foil to keep warm.
4. Stir honey, paprika and salt in a small bowl to form a paste.
5. Pat fish dry.
6. Return pan to heat over medium-high.
7. Add 1 Tbsp oil, then fish.
8. Cook 2 minutes, flip, spread honey paste over fish.
9. Cover and cook 4 more minutes.
10. Stir sour cream with tabasco sauce.
11. Spread on tortillas.
12. Layer with corn mixture, cut-up pieces of fish, shredded lettuce.
13. Serve warm.