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Asian Style Tofu or Pork Marinade with Shredded Brussels Sprouts, garnished with Asian Cabbage Slaw topped off with Quick and Dirty Spice Mix and wrapped in delicious Fresh Corn Tortillas

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Contributed by Brian Mount, sinker, Jake Spurlock, Karthik Ram
Asian Style Tofu or Pork Marinade ================================= For marinade mix: * quarter cup lime juice * quarter cup soy sauce * quarter cup toasted sesame oil * two cloves of garlic, chopped * 3 teaspoons cumin * 1 teaspoon paprika * Some chopped cilantro Mix with sliced tofu or pork, marinate for 30 minutes and quickly sauté. tags: vegetarian
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
Asian Cabbage Slaw ================== Add this to [Asian Style Tacos](/full_tacos/asian_style_tacos.md) for a taste sensation. Ingredients ----------- For the dressing: * 1 lime, juiced * 2 Tbs Rice vinegar * 2 tsp sugar * 1 Tbs toasted sesame oil * 1 Tbs olive oil * a squirt or two of sriracha * pinch of salt For the slaw: * 1/2 head cabbage, chopped thin (slaw style) * 2 spring onions (scallions), chopped. * some cilantro, chopped up, to taste Directions ---------- 1. Combine all the dressing ingredients in a big bowl, whirl them together until the sugar dissolves. Adjust the amount of sriracha in there to the heat you want your dressing to be. 2. Toss the chopped cabbage, onions, and cilantro in with the dressing. 3. Mix until everything is lightly dressed. YAY EVERYTHING. tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Jake Spurlock, Mat Marquis
Quick and Dirty Spice Mix ========================= I’m not going to make a lot of big assumptions here. You own a skillet of some sort. You have some jars of jankity-ass spices from who-knows-when. You want to eat some tacos within the next, like, fifteen minutes. I got you covered, bachelor(ette). * 2 Tbsp all-purpose flour * 2 1/2 tsp. chili powder * 3/4 tsp. onion powder (or 1 1/2 tsp. minced yellow onion) * 1 1/4 tsp. salt * 1 tsp. paprika * 3/4 tsp beef bouillon powder * 1/4 tsp. granulated sugar * 1/4 tsp. cayenne pepper * 1/4 tsp. garlic powder * 1 tsp. cumin Put all this in something with a lid, add 3/4 cup of water, and shake it. Brown a pound of ground beef, then pour the whole situation in there. Stir. Cook it down until it looks like you only put in half a cup of water. You have tacos now. Vegetarians ----------- I’ve made this with that soy protein “ground beef” and it does not _surprisingly_ taste like someone put spices on a stack of cheap bar coasters and ran it all through a blender. (Vegetable) oil the skillet when you’re dealing with that stuff, unless you’re looking for excuses to buy a new one. If you leave out the bouillon for the sake of doing things vegan-style you’ll probably want to nudge up the salt a little. 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