Have a recipe to contribute? Add it to the Tacofancy Project on Github!

Moroccan Lamb with Potato Hash, garnished with Guacamole (Simple) topped off with Zaatar and wrapped in delicious Hard Corn Shells (Traditional; US)

Get another Taco

Contributed by Brian Mount, sinker, Jake Spurlock, Aria Stewart, Jesse von Doom
Moroccan Lamb ============= A Differently Spiced Meat Than Your Usual Taco ---------------------------------------------- * 500 g ground lamb * 20 g Ras al Hanout spice. My mix contains: * Paprika * Cinnamon * Allspice * Clove * Toasted Mustard * Cumin * Caraway * Black Pepper * 10 g fresh lemon zest or 10 g finely ground Black Lemon Omani (Moroccoan dried preserved lemon) Mix together and brown.
Contributed by Brian Mount, sinker
Potato Hash =================== * 6 or so small yukon gold poatoes * 4 green onion, chopped * 1/2 small can of green chiles * olive oil * coarse salt * 1/4t chili powder * dash cumin * 1/4t garlic powder * Nutrional yeast (optional) Peel and dice potatoes, throw in a pan with a 1/4 or so of water, cover and cook on medium-high until potatoes are soft. Once potatoes are soft, lower to medium heat add green onions, chiles, spices and olive oil. Cook until hash-like. BOOM. tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Tim Murtaugh, Tim Murtaugh
Guacamole (Simple) ========= If you're not in the mood to be fussy, this could be considered a minimum-viable guacamole recipe. * 2 ripe avocados * 2-4 limes, depending on juiciness, delivering 2-4T of lime juice * 1 diced tomato (seeded if it's a big one) * salt (to taste) * hot sauce (to taste; Frank's Red Hot is a standard, but go with what you like) 1. Scoop the avocado meat into a bowl and mash them with a fork. Leave it a bit lumpy as we will do more stirring in a bit and we don't want to over-work them. 2. Add the chopped tomato. 3. Add the lime juice; hold some back for later adjustment). 4. Add ½t salt. 5. Add 2T hot sauce. 6. Stir with the fork again. 7. Taste. 8. Adjust salt/lime/hot sauce as desired. This recipe will support one average-size bag of chips, so adjust quantities based on expectations. tags: vegetarian
Contributed by Brian Mount, sinker, Jake Spurlock, Charlie Loyd
Zaatar ====== _A.k.a. za‘tar, za’atar, zattr, etc._ Zaatar is a thyme-based Middle Eastern seasoning that adapts well to tacos. It has a pleasantly dry, faintly sour/bitter flavor. It goes well on savory bases like squash and lamb, and combines with other sour seasonings like lemon juice and radish. There are many kinds of zaatar, some quite different; this recipe is representative, not definitive. * 4 units thyme * 2 units oregano * 2 units sesame seeds * 0–1 unit salt * 1 unit sumac (to be found at a Lebanese or Syrian market, or at a yuppie grocery; in a pinch, lemon zest can substitute) * Other herbs to taste: fennel pollen, marjoram, cumin, etc. * Optional: trace olive oil or lemon juice as a binder (but not if you plan to store it) Toast the sesame seeds. Grind all ingredients together using any method, stopping when the mixture is not too fine to pick up by pinching. May be added to meat during cooking, or sprinkled over a finshied taco. The latest theories have not ruled out the possibility of a zaatar mole. 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