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Spaghetti Squash with Shredded Brussels Sprouts, garnished with Onions and Cilantro topped off with Kathy's Taco and Fajita Seasoning and wrapped in delicious Hard Corn Shells (Traditional; US)

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# Spaghetti Squash ## Ingredients * 1 Spaghetti Squash ## Instructions 1. Preheat oven to 400 degrees F. 2. Slice squash lengthwise and scoop out seeds. 3. Fill the bottom of a baking dish to approximately 1/4 in. with stock or water. 4. Place squash sliced side down in baking dish. 5. Bake for 30-45 minutes. Check at 30 minutes to see if the squash is tender and remove from oven as soon as the squash is tender. 6. Scrape the squash across the width of each half with a fork. The squash will come off the skin in strands. 7. Toss the strands with a drizzle of olive oil and freshly ground black pepper to taste. tags: vegan, 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 sinker, Jeremy Bowers
Onions and Cilantro ============= * 1 white onion, peeled. * Bunch of cilantro, long bottom stems removed (stems between leaves are fine). * Juice of one lime. 1. Dice white onion into 0.50 inch dice. 2. Roughly chop cilantro. 3. Add onion and cilantro to a bowl with the lime juice and mix thoroughly. 4. Store in an airtight container for up to a week.
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Kathy's Taco and Fajita Seasoning ================================= My cousin Kathy sent me this recipe for my birthday: Amazing taco/fajita seasoning – Use with any protein. It's a great recipe to quadruple so you have it ready for immediate taco needs. When making a big batch, use less salt. Combine: 2 tsp cumin 1 tsp EACH: paprika, onion powder, dried oregano, and kosher salt ½ tsp EACH: ground coriander, garlic powder and black pepper ¼ tsp EACH: red pepper flakes, ground ginger and cayenne pepper tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Tim Murtaugh, Tim Murtaugh
Hard Corn Shells (Traditional; US) ====================== Mistakenly thought by many to be traditionally Mexican, hard shells were actually popularized in the US in the mid-20th century. While they can certainly be made at home (if you have access to a deep-fryer), the best method of obtaining hard taco shells is to head to the grocery store. If you line them with a lettuce leaf rather than using chopped lettuce, when the shell cracks you won't lose the contents into your lap. tags: vegetarian