Tasty Taco Dishes That Put A New Twist On Tradition

Tacos are one of the greatest forms of Mexican cuisine, mixing different ingredients inside hard or soft shells to make a delectable taste sensation. There is the traditional taco that everyone knows and loves, but it’s not the only way to make a taco. Chefs and home cooks are experimenting with new flavors all the time to find the right ones that will work in a taco. Here are some unique taco dishes that break the traditional mold of what it takes to make a taco.

The flavor of barbecue can be adapted to tacos with a slow cooked pulled pork taco. This taco uses pork shoulder that is seared and then cooked in a slow cooker for six hours. The pork is pulled apart and combined with a mixture of barbecue sauce and sour cream. As a topping, shredded cabbage, salt, lime juice, and cilantro are mixed into a slaw. Warm taco shells are then filled with the pork, slaw, onion straws, and a bit of the remaining barbecue and sour cream sauce.

A simple taco can be made by using chicken thighs, one of the tastiest portions of the chicken. Seasoned boneless and skinless chicken thighs are quickly cooked on the stove and then transferred to an oven for around 20 minutes. The chicken is placed in a mixer and combined with garlic powder, paprika, cumin, onion powder, and chili powder. The chicken is then cooked again on the stove and mixed with their initial juices for moisture. A quick salsa topping is made with lime juice, salt, pepper, cilantro, diced onions, and tomato. The final part of the taco is a chipotle lime crema made of yogurt, salt, adobo, lime juice and lime zest, and a half and half cream.

The flavors of the sea work well with tacos in the seafood taco mixed with a green chili sauce. Shrimps, scallops, and lobster meat are mixed with spices and cooked on the stove in olive oil for a few minutes, just enough so the meat can turn into a whiteish pink. Cooking it too long will make the meat tough and rubbery. The taco needs a slaw, which can be produced by mixing corn, jalapeno, basil, lime juice, peach, cabbage, and white balsamic vinegar, and chilling for 15 minutes. Melt butter and whisk with flour, green chilies, enchilada sauce, cream, and seasoning to make the sauce. In the taco shells, place the seafood, then the slaw, and top with the sauce.

There’s always a vegan option for everything, and these crispy vegan tacos can be just as tasty as any taco made with meat. The tortilla shells are lightly salted and baked in the oven for 10 to 20 minutes to make them crispy and light brown in color. Pinto beans are simmered and mixed with cumin, salt, pepper, and chili powder. Pineapple salsa for the tacos is created by combining diced pineapple, tomato, cilantro, lime juice, jalapeno, red onion, and seasonings. Fill the shells with the beans and salsa, and any other extra toppings like avocado. Eat them while they’re fresh for maximum crispiness.

These taco recipes are fantastic, and they can be tweaked in any way to suit the tastes of the person eating them. Their unique flavors will have anyone wanting seconds at the dinner table.