Have a recipe to contribute? Add it to the Tacofancy Project on Github!

onion with Tomatoes (Traditional; US), garnished with Homemade Kimchi topped off with Basic Dry Rub and wrapped in delicious naan

Permalink to this taco

Contributed by
onion ======== An onion is typically cut up and then tossed into a skillet or something else to heat it. Olive oil is nice. They can be grilled or caramelized as well.
Contributed by Brian Mount, sinker, Tim Murtaugh, Tim Murtaugh
Tomatoes (Traditional; US) ====================== Adding a bit of coolness and moisture, tomatoes are a staple ingredient of the American taco. The better the tomato the more flavor they will impart, but even a sub-sandard grocery store tomato has a place in a traditional taco. * Tomatoes (diced) * Cherry Tomatoes (quartered) * Grape Tomatoes (sliced) tags: vegetarian
Contributed by Ross Donaldson, sinker, Tim Murtaugh, Tim Murtaugh
Homemade Kimchi ========= Kimchi will take your taco in a decidedly unrestrained asian direction, but comfort zones were made to be broken. It takes some time to make, as fermentation needs to take place. It also may take some time to acquire a taste for it, but it's worth the effort. __Ingredients__ * 1 napa cabbage * 1/2 cup kosher salt * 12 cups cold water (more if needed) * 8oz daikon radish, cut into matchstick-size strips. * 4 scallions, cut into 1-inch pieces * 1/3 cup Korean red pepper powder * 1/4 cup fish sauce * 1/4 cup minced fresh ginger * 1 tablespoon minced garlic * 2 teaspoons minced Korean salted shrimp * 1 1/2 teaspoons sugar __Directions__ 1. Split the cabbage in half lengthwise, then crosswise into 2-inch pieces; discard the root. Put the cabbage into a large bowl with the salt and toss until the salt is evenly distributed. Add cold water to cover, making sure the cabbage is submerged. Cover with saran wrap and let it sit at room tempurature anywhere form 12-24 hours. 2. Drain the cabbage and rinse in cold water. Gently squeeze to get as much liquid out as you cam, and set the cabbage aside in a smaller bowl. 3. Add the remaining ingredients to the large bowl and mix it all up. Add the cabbage and toss until the cabbage is thoroughly covered. 4. Pack it all into a 2 quart glass jar and close it up. Make sure you get a tight seal. 5. Stick the jar in a dark place for about 24 hours. Open the lid to let out the gasses that have been wanting to get out, then close it up again and put it in the fridge. 6. Wait two more days, and voila, you have kimchi. Some people sya that it's best to wait at least a week before eating; it will last about a month. Lots of other vegetables can be added; play around with it. __Puréed Kimchi__ Thanks to Momofuku, we know that puréeing kimchi takes a lot of the sweater smell out of it, and creates a smoother and rounder flavor, and is fantastic for squeezing onto tacos.
Contributed by sinker, pmcg
Basic Dry Rub ================= This is a great, versatile recipe to use as a taco seasoning or as a dry rub for the protein of your choice. Equally at home in the skillet, oven, stovetop, or smoker. * 2 Tbs Cumin * 2 Tbs Chili Powder * 1 Tbs Salt * 1 Tbs Garlic Powder * 2 tsp Black Pepper * 1 tsp Chipotle Powder Stir to combine and apply liberally. tags: vegetarian, vegan
Contributed by
naan ===================== Naan bread can be purchased or made. It is easier to buy it at a store. Naan bread is a flatbread that tends to be fluffy and easy to tear apart.