17 April 2015

Simple toppings to make your tacos pop

I don't want to post this on Cinco de Mayo, as the whitest person on the planet, and be a total douchebag.  And I eat tacos (well, things piled on top of small tortillas) like, A LOT, so why wait, anyway?




Fillings: any combination of seasoned ground meat or sausage, scrambled eggs, bacon, seasoned beans or lentils, or grilled vegetables or fish work perfectly well as taco filling.  Then comes the fun stuff, which can make every taco taste different:

Pickles: quick lime-pickled radishes or onions (see master recipe below), a jar of pickled jalapenos or other peppers, or this corn relish will fit the bill.

Cheeses: Of course, crumbled queso is all milky and mild and perfect with anything, but did you know manchego is actually great with chorizo? Pepper jack is nice with pulled pork, and feta often adds a great bite of salt, especially if you're going heavy on the sour-sweet relishes (above).

Herbs: you've got to have some fresh chopped herbs on top of all that.  Try cilantro, parsley, arugula (finely chopped so it's not so clumsy to eat) or dill, and don't go with the most obvious choice for your filling.

Don't forget the lime wedges, hot sauce (I love Tapatio), and chopped red onion, of course.  What are we, wild animals?!





Quick lime-pickled vegetables

Freshly squeezed lime juice
Sugar
Salt
1 Red onion, peeled, halved and thinly sliced or bunch thinly sliced radishes, or anything else your heart deisres

1. Whisk together lime juice, some water, sugar and salt until the sugar and salt dissolve. Use approximately 1/2 cup of lime juice, 1/2 cup of water (or up to 1/2 cup more to help submerge onions), 1 tablespoon of sugar and 1 teaspoon of salt for every onion. This amount will also work well for a full bunch of radishes from the grocery store.

2. Add red onion to a bowl and cover with lime juice mixture. Allow to sit at room temperature for about an hour. Stir occasionally.

Keeps in the fridge up to two months.