Who doesn’t like Mexican food? Well, not that many in Carroll and Montgomery counties if you are judging by the packed Mexican restaurants in Winona – El Cabrito and Margarita’s – and North Carrollton – La Cuerva.
Whenever we travel to Hot Springs, Ark., for a relaxing weekend at the lake, my sister Stephanie and I always make a stop at Taco Pronto just after arriving in town. It is a decade-long tradition.
There is just something so versatile about a taco. The shell is just a crispy, delicious vessel that can be filled with beef, chicken, pork, seafood, vegetables. I’ve even seen breakfast and dessert tacos, but I not really sure about a sweet taco. In my opinion, there is just something wrong if you don’t smother the taco with cheese and sour cream.
When I make tacos at home, I go for quick and easy. Ground beef or venison, a packet of taco seasoning, soft and crispy taco shells, lettuce, tomato, shredded cheddar, sour cream, and taco sauce. This is a frequent go-to dish because it’s about the easiest thing to make and my four-year-old son loves tacos as much as I do.
There are two types of tacos I’m not fond of – broken-shelled tacos and soggy tacos. Then I discovered the oven baked taco. Melted cheese. Crispy taco shell. Top with your favorite toppings, and you have the perfect taco.
Oven Baked Taco
10-11 taco shells
2 teaspoons vegetable oil
1/2 cup diced onion
1 pound ground beef, drained
1/2 cup tomato sauce
1 tablespoon taco seasoning
Salt and pepper to taste
1 can refried beans
2 cups shredded cheddar cheese
1 1/2 cups shredded lettuce
1 jar salsa
Sour cream
Instructions
Preheat the oven to 400 degrees. Arrange the taco shells inside a 9 inch x13 inch baking pan.
Heat the oil in a large pan over medium high heat. Add the onion and cook for 3-4 minutes or until softened. Add the ground beef and cook until browned, breaking up with a spoon. Drain.
Stir in the tomato sauce, taco seasoning and salt and pepper to taste. Simmer for 3-4 minutes.
Divide the refried beans evenly among the bottoms of the taco shells. Top the beans with the ground beef mixture. Divide the cheese among the taco shells. Bake for 10 minutes or until cheese is melted and taco shells are lightly browned. Remove from the oven. Top the tacos with lettuce, salsa, and sour cream.
When I was working in Memphis many years ago, my co-worker, Brooke Ehrhart, and I discovered Swanky’s Taco Shop, a gourmet taco restaurant. It was there that I discovered fish tacos. You haven’t lived until you have had a fish taco.
Fish Tacos with Lime Crema
Lime Crema:
1/4 cup sour cream
3 tablespoons mayonnaise
1 tablespoon fresh lime juice
Zest from half a lime
1/4 teaspoon salt
Slaw:
2 cups cabbage, shredded
1/4 cup cilantro, chopped
1/2 green onion, sliced
1 clove garlic, minced
Tacos:
2 tablespoons vegetable oil
1 tablespoon lime juice
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1/2 teaspoon red pepper powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound white fish (Tilapia is fine)
8 (6-inch) soft taco tortillas
1 avocado, sliced for garnish
Lime crema: In a small bowl, whisk together all the crema ingredients. Set aside.
Slaw: In a large bowl, combine all the slaw ingredients. Set aside.
Tacos: Preheat oven to 425 degrees. In a small bowl, combine the vegetable oil, lime juice, cumin, paprika, coriander, red pepper powder, garlic powder, salt and pepper. Dip the fish into the bowl and turn the fish until it is evenly coated with the marinade. Place the fish onto a lined baking tray and let it marinate in the refrigerator for 15 minutes. Bake for 9-10 minutes until the fish is flaky when tested with a fork. Transfer the fish into a plate and break into smaller pieces using a fork. Heat the soft tortillas according to the directions on the package. Divide the fish evenly onto the tortillas. Top each taco with sliced avocados and 1/4 cup of the slaw. Top with crema.
And then you have your seafood tacos. One of the chefs on Food Network the other night made a lobster taco, otherwise known as paradise in a shell. Because it’s a little difficult to find fresh lobster around this area, let’s go with shrimp.
Grilled Shrimp Tacos with Avocado Salsa
Avocado Salsa:
2 ripe avocados, diced
1/4 cup finely diced red onion
½ jalapeno, seeded and diced finely
3 tablespoons finely chopped cilantro
2 tablespoons lime juice
1 tablespoon olive oil
1 clove garlic, minced (about 1/2 teaspoon)
Salt and pepper to taste
24 medium shrimp (about 1/2 pound), raw, peeled and de-veined
Wooden skewers
Shrimp marinade:
1 tablespoons olive oil
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 clove garlic, minced (about 1/2 teaspoon)
1 teaspoon lime juice
8 (6-inch) Old El Paso flour tortillas
Toppings: chopped red cabbage, crumbled feta cheese
In a medium bowl, combine all of the ingredients for the avocado salsa and add salt and pepper to taste. Chill in the fridge until ready to serve.
Preheat grill to medium high heat.
In a large bowl, combine shrimp marinade ingredients. Add the shrimp and toss to combine. Let shrimp marinate while grill is heating. Don’t let it sit too long or the lime juice will start to cook the shrimp.
Thread the shrimp on the wooden skewers. Grill 2-3 minutes per side or until shrimp are not opaque. You can also cook these on the stove in the skillet if you don't have a grill.
Warm tortillas on the grill or in the microwave.
Assemble tacos by placing some chopped cabbage and 3 warm shrimp in each taco with avocado salsa on top. Top with feta cheese. Serve with lime
