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Swiss Chard with Lettuce (Traditional; US), garnished with Lime topped off with Kathy's Taco and Fajita Seasoning and wrapped in delicious bad-ass tortillas

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Contributed by Brian Mount, sinker, Jake Spurlock, Jacob Harris
Swiss Chard =========== This is actually a Rick Bayless recipe from his cookbook _Mexican Everyday_, but we've used it a fair amount on those days we feel like not eating meat but still want to have tacos. __Ingredients__ * 1 bunch swiss or rainbow chard. Could also do spinach I guess. Probably not good with kale. * 1 onion sliced thin * 1/2 cup of chicken or vegetable broth Slice up the chard into small slices. In a large skillet, heat the oil on medium-high. Cook the onions until soft, plus some garlic and red pepper flakes if you want. Put the chard in the skillet, add the broth. Cover the pan and reduce the heat to medium-low and cook until the greens are wilted and almost tender (about 5 minutes). Uncover, bring heat back to medium high and cook until almost dry. Salt as necessary. Enjoy. tags: vegetarian
Contributed by Brian Mount, sinker, Tim Murtaugh, Tim Murtaugh
Lettuce (Traditional; US) ====================== In a traditional American taco, lettuce serves to add extra crunch and coolness. Favor the bulkier lettuces over leafier fare such as Bibb lettuces or mesclun. * Iceberg Lettuce (shredded) * Romaine Lettuce (shredded; maintain the stalks) tags: vegetarian, vegan
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# Lime Cut a lime into quarters or eights and squeeze juice onto any taco. *You may omit this ingredient when limes are out of season.* tags: vegetarian, vegan
Contributed by
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 sinker, Jeff Larson
bad-ass tortillas ===================== If you are making tacos, don't settle for corporate store bought tortillas. Make your own like a real person! First get a cast iron pan: ![](./pan.jpg) and then one of these bad-ass tortilla presses: ![](./tortillador.jpg) Buy your lard from a place like this: ![](./store.jpg) * 2 cups all purpose flour * 1/4 cup lard (cut into lil' pieces) * 1 teaspoon kosher salt * 2/3 tablespoon oil * 1/2 cup water (luke warm) Mix all ingredients together except oil and water. Drizzle oil over mixture and mix with hands. Add water and mix and knead again until doughy. Let chill for about an hour in plastic wrappers. Heat large cast iron skillet (or something more authentic if you've got it) over medium heat. Cut dough into about 12 pieces that are round. Use a proper tortilla press (or something more authentic if you've got it) to make 'em flat and then put on the skillet. Wait until the transparent parts turn opaque and flip em. Put cooked tortillas in a *dirty* cloth napkin to keep 'em warm. End recipe. Paz, amor, y dinero.