Grilled Fish Tacos
WHY THIS RECIPE WORKS: In the Yucatán Peninsula, far from the battered-and-fried-fish taco stands of Baja, another style of fish taco is popular: grilled fish tacos. Traditionally, a whole fish is split in half lengthwise, bathed in a chile-citrus marinade, and grilled. The flavor-packed fish is eaten with tortillas and some simple sides. We wanted […]
Grilled Shrimp Tacos with Jícama Slaw
WHY THIS RECIPE WORKS: We wanted a fresh-tasting, easy-to-make taco featuring grilled Mexican-spiced shrimp. But delicate shrimp can turn from tender to rubbery in the blink of an eye—especially when grilled. Although their shells can shield them from the heat, any seasonings are stripped off along with the shells when it’s time to eat. We […]
Pickled Onion and Cabbage
SERVES 6 INGREDIENTS 1 small red onion, halved and sliced thin 2 jalapeño chiles, stemmed and sliced into thin rings 1 cup white wine vinegar 2 tablespoons lime juice 1 tablespoon sugar Salt and pepper 3 cups shredded green cabbage INSTRUCTIONS Combine onion and jalapeños in medium bowl. Bring vinegar, lime juice, sugar, […]
BAJA FISH TACOS WITH PICKLED ONION AND CABBAGE
WHY THIS RECIPE WORKS: In Baja, battered and fried fish tacos are a common taco stand offering. We wanted a simple version with a perfect balance of flavors and textures: tender whitefish encased in a crisp coating and simply adorned with toppings like crunchy shredded cabbage and cooling crema. An ultrathin beer batter made with […]
Grilled Chicken Tacos with Salsa Verde
WHY THIS RECIPE WORKS: Simple grilled chicken, which cooks up quickly with a nice, smoky char, makes a perfect taco filling, especially when accompanied by a piquant green tomatillo salsa. Since it would be paired with other flavorful elements, we found that our chicken needed only a brief stint in a garlic-lime marinade before being […]
Easy Chipotle Chicken Tacos
WHY THIS RECIPE WORKS: Much of the appeal of traditional tacos is their essential simplicity. While we love braised, slow-cooked taco fillings, sometimes we want simple chicken tacos that we can make at home any night of the week. Boneless, skinless breasts were a convenient place to start, and poaching proved to be the easiest […]
Tacos al Pastor
WHY THIS RECIPE WORKS: The traditional pork filling for tacos al pastor, or “shepherd-style” tacos, is made from thin slices of chile-marinated pork that are tightly packed onto a vertical spit and roasted. The concept of the vertical rotisserie was brought to Mexico by Arab immigrants in the 19th century (the process is similar to […]
Carnitas
WHY THIS RECIPE WORKS: Spanish for “little meats,” carnitas— Mexico’s version of pulled pork—offers fall-apart-tender hunks of pork with lightly crisped, caramelized exteriors. Traditionally, the flavor of the pork takes center stage, subtly accented by earthy oregano and sour orange. The chunks of meat are often deep-fried in lard or oil, but this method is […]
Ground Pork Tacos with Almonds and Raisins
WHY THIS RECIPE WORKS: Sometimes we crave something a bit different from familiar spiced ground beef taco fillings. We wanted to develop a ground meat filling with a bit more pizzazz and authentic Mexican flavor, so we turned to picadillo Oaxaqueño, a Mexican preparation of tender ground pork with onions, raisins, and warm spices like […]
Homemade Taco Shells
For the best results, use the taco shells immediately. MAKES 8 INGREDIENTS ¾ cup vegetable oil 8 corn tortillas INSTRUCTIONS In 8-inch skillet, heat vegetable oil to 350 degrees. Using tongs, slip half of tortilla into hot oil and submerge using metal spatula. Fry until just set, but not brown, about 30 seconds. […]