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Taco-Riff-ic

Posted on September 28, 2011

Taco night’s come a long way since the 70’s. While we still love those crispy shells and a little spicy salsa in our lives, the variety of fillings that have come to be acceptable additions to the taco bar have expanded deliciously over the years. Whether you’re all about the refried beans or you’re a little more adventurous, we’ve got some ideas to put on the taco table.

Get on the grill. One way to instantly up the flavor of your fillings is to fire them over some flames. Grilled chicken breast or boneless thigh seasoned liberally with cumin, chili powder, garlic and cilantro are terrific taco fillers. Fire up veggies like red peppers, onions and zucchini to prepare easy additions without any extra work.

Change your cheese. Jack and cheddar may be classics, but fresh and aged Mexican cheeses like queso fresca and cotija add a wonderful ethnic element. Rather than spending time grating, both crumble easily into tasty little tidbits.

Mind your grind. One way to make a lighter taco is swapping in ground FreeBird chicken.  Make sure to brown with onions in plenty of high quality olive oil to maximize the flavor.  Ingredients like lime juice, green onions and cilantro add bright notes that couple nicely with black beans.

Move out of your shell. Bring both crisp and soft tortillas to the table. Layer in combos or enjoy one of each. While crisp are classic, there are lots of amazing soft tortillas–from classic corn to whole wheat to chili flavored. With a versatile filling like chicken inside, you can sample all sorts of wraps in one sitting.