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Marinated Portobello Mushroom with Veggies for Fish Tacos, garnished with Yogurt topped off with Sriracha Marinade and wrapped in delicious Fresh Corn Tortillas

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Contributed by Brian Mount, sinker, Ryan Pitts
Marinated Portobello Mushroom ============================= Sometimes you're throwing a taco party and you need a vegetarian option. Sometimes you just don't feel like eating meat. Since a proper taco is never overstuffed, one decent-sized portobello should be enough for three servings. Multiply accordingly, and drop your mushrooms into a big Ziploc bag with enough [salsa verde](/condiments/simple_salsa_verde.md) to cover. Let everything sit in your fridge for a couple of hours. Remove, season with just a touch of salt and cracked black pepper, then lay onto a grill (or a grill pan on your stovetop) over medium to medium-high heat for a few minutes on each side. Cut into thick slices, and you'll have a nice, earthy taco base. tags: vegetarian
Contributed by Brian Mount, sinker, Jake Spurlock, katemyers, Ryan Pitts, Jesse von Doom
Veggies for Fish Tacos ====================== Fish tacos are a special breed, requiring different vegetable options. __Assemble your veg from the following options:__ * Cabbage, purple, shredded * Cabbage, other shades, shredded * Radishes, sliced into thin slices * Red peppers, diced * Cherry tomatoes, sliced (if you're a heathen) * Cilantro, if it doesn't taste like soap to you And one requirement: * Limes, sliced for juicing over tacos. Place out your selections and assemble into your taco. Then squeeze a lime over the top. tags: vegetarian, vegan
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Yogurt ====== Plain Balkan or Greek type yogurts add flavour and moisture. May be used as an alternative to sour cream. While sweet and fruit flavoured yogurts are not recommended, speciality yogurt dips such as jalapeno provide delicious variation. tags: vegetarian
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Sriracha Marinade =================== Alone on a Saturday night, I put on Iron Maiden, cubed up a pork chop and whipped this marinade together: * 2-3 Tbs sriracha sauce * couple pinches of Mexican Oregano * good shake of smokey paprika * tsp or so of ground ancho chile * pinch of salt Get this coated nicely over everything before frying or grilling on high heat. 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