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Basic Shredded Chicken with Shredded Brussels Sprouts, garnished with Homemade Kimchi topped off with Packaged Seasonings and wrapped in delicious Fresh Corn Tortillas

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Contributed by Brian Mount, sinker, Jake Spurlock, Ryan Pitts
Basic Shredded Chicken ====================== This recipe creates enough shredded chicken for 2 to 3 meals. It's a savory, universal base; once cooked, you can supplement with any number of spices or treatments to make tacos, taquitos, soups, enchiladas ... even Italian or Indian applications if you like. __In the Crockpot__ * 4-5 lbs. boneless skinless chicken breast * 1 can chicken broth * 1 tsp chili powder * 1/2 tsp cumin * 1/2 tsp garlic powder * 1/2 tsp oregano * kosher salt * black pepper Salt the chicken breasts (be reasonably generous here), then crack some black pepper over each. In your crockpot, mix garlic powder, chili powder, cumin and oregano into the broth. Place chicken in crockpot, then cook on low for 8 hours. When the chicken is done, attack each piece with two forks to shred. Do this on a Sunday and you'll have an easy time putting together meals throughout the week. I often give this a quick simmer with a bit of water and [universal taco seasoning](/seasonings/universal_taco_seasoning.md) for taco filling. Or throw it into tortilla soup. Or make some sweet [taquitos](/like_tacos/baked_taquitos.md). Or just add some barbecue sauce to a handful of chicken, and toss it onto a soft roll for a quick sandwich. Man *can* live on tacos alone, but one doesn't have to.
Contributed by sinker
Shredded Brussels Sprouts ========================= A surprising, unexpected *and delicious* green addition to your taco! * brussels sprouts * butter 1. Shred up your brussels sprouts so that they're flaked up. You're really going for almost a slaw-level shredding here. 2. Put a healthy amount of butter in a pan, melt it down with a little salt too. 3. Toss the shredded sprouts in, and fry 'em up until parts of them are browned up, and other parts have turned into a bright green. You're going for partial caramelization, but not all the way. You're not going to LOAD UP your taco with these, but they bring an amazing, mellow flavor to the mix. Especially good with fish tacos. 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 Brian Mount, sinker, Tim Murtaugh
Packaged Seasonings ============== Lest we be accused of snobbery, let's acknowledge that a taco is a taco, and taco night can be well-served by not having to think at all. Feel free to use the pre-packaged seasoning of your choice. When I'm in an old-school mood, I head straight for... * Old El Paso Taco Seasoning tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Tim Murtaugh, OpenShift guest, AhemNason, Tim Murtaugh
Fresh Corn Tortillas =================== This is the only way to go. So worth it. Makes roughly 15 tortillas. * 1 3/4 cups masa harina * 1 1/8 cups water 1. In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes. 2. Preheat a cast iron skillet or griddle to medium-high. 3. Divide dough into 15 equal-size balls. Using a tortilla press (or a rolling pin), press each ball of dough flat between two sheets of wax paper (plastic wrap or a freezer bag cut into halves will also work). 4. Place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist (or a low temp oven) until ready to serve. tags: vegetarian, vegan