52 Tasty Taco Recipes To Make Every Week The Best Ever

Prepare to embark on a tantalizing journey where tacos take center stage. Our cookbook, "52 Tasty Taco Recipes To Make Every Week The Best Ever," is a culinary masterpiece that will transform your meals into extraordinary feasts. With 52 unique and delectable taco creations, each week becomes an adventure in taste and indulgence.

The Taco Tuesday Cookbook: 52 Tasty Taco Recipes to Make Every Week the Best Ever

by Laura Fuentes

4.7 out of 5

Language	:	English
File size	:	29365 KB
Text-to-Speech	:	Enabled
Screen Reader	:	Supported
Enhanced typesetting	:	Enabled
X-Ray	:	Enabled
Word Wise	:	Enabled
Print length	:	176 pages

FREE

Whether you're a taco novice or a seasoned pro, this cookbook caters to all skill levels. With clear instructions and mouthwatering photography, you'll master the art of crafting authentic and flavorful tacos that will impress your family and friends.

A Taco Extravaganza

Our collection of taco recipes is a symphony of flavors, textures, and colors. From classic fillings like seasoned ground beef and al pastor to adventurous options like grilled pineapple and chipotle shrimp, we've got every taste preference covered.

But tacos are more than just the filling. We've curated an array of delectable toppings that will elevate your tacos to gourmet status. From fresh cilantro and onions to tangy salsas and creamy guacamole, every bite will burst with a symphony of flavors.

Taco Tuesday and Beyond

Taco Tuesday is no longer just a weekly event; it's a celebration of flavors. With our cookbook, every day of the week can be Taco Day. Whether you're hosting a casual get-together or preparing a special meal for your loved ones, our recipes will make every occasion extraordinary.

From quick and easy weeknight dinners to elaborate weekend feasts, our taco recipes are versatile enough to suit any occasion. With our cookbook as your guide, you'll never run out of ideas for satisfying and memorable taco meals.

Cooking with Passion

Cooking should be an enjoyable and rewarding experience, and tacos are no exception. Our recipes are designed to make the cooking process effortless and enjoyable, so you can focus on what really matters: savoring the delicious results.

With our easy-to-follow instructions and helpful cooking tips, even beginners can create restaurant-quality tacos in the comfort of their own kitchen. So put on your apron, grab your ingredients, and let's embark on this culinary adventure together.

A Taste of What's Inside

• 

  Tacos al Pastor

• 

  Tacos de Carnitas

• 

  Tacos de Pescado

• 

  Tacos de Tinga

Tacos al Pastor

Transport yourself to the streets of Mexico City with our authentic Tacos al Pastor. Marinated pork shoulder is slow-roasted on a vertical spit, resulting in tender and flavorful meat that's sure to tantalize your taste buds.

Ingredients

• 2 pounds pork shoulder, cut into 1-inch pieces
• 1/2 cup achiote paste
• 1/4 cup orange juice
• 1/4 cup pineapple juice
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 12 corn tortillas
• Pineapple slices, for garnish
• Onion, chopped, for garnish
• Cilantro, chopped, for garnish

Instructions

1. In a large bowl, combine the pork shoulder, achiote paste, orange juice, pineapple juice, oregano, cumin, and salt. Mix well to coat the pork.
2. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight.
3. When ready to cook, preheat the oven to 350°F (175°C).
4. Thread the marinated pork onto a vertical spit or skewers.
5. Place the spit in a roasting pan and roast for 2-3 hours, or until the pork is tender and browned.
6. Slice the pork thinly and serve on warm corn tortillas.
7. Garnish with pineapple slices, onion, and cilantro.

Tacos de Carnitas

Indulge in the melt-in-your-mouth delight of Tacos de Carnitas. Braised pork shoulder is shredded and cooked in its own juices, creating tender and flavorful meat that will make your taste buds sing.

Ingredients

• 4 pounds pork shoulder, bone-in
• 2 oranges, juiced
• 2 limes, juiced
• 1/2 cup chopped onion
• 1 head of garlic, cloves smashed
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 12 corn tortillas
• Onion, chopped, for garnish
• Cilantro, chopped, for garnish
• Lime wedges, for garnish

Instructions

1. In a large Dutch oven or braising pan, combine the pork shoulder, orange juice, lime juice, onion, garlic, oregano, cumin, and salt.
2. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until the meat is tender.
3. Remove the pork from the pan and shred it using two forks.
4. Return the shredded pork to the pan and cook over medium heat, stirring occasionally, until the meat is browned.
5. Serve on warm corn tortillas.
6. Garnish with onion, cilantro, and lime wedges.

Tacos de Pescado

Escape to the coast with our refreshing Tacos de Pescado. Beer-battered fish fillets are fried to perfection and served on soft corn tortillas with a tangy cabbage slaw.

Ingredients

• 1 pound tilapia fillets, cut into 1-inch strips
• 1 cup all-purpose flour
• 1 cup beer
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 12 corn tortillas
• Coleslaw mix
• Pico de gallo
• Lime wedges, for garnish

Instructions

1. In a large bowl, whisk together the flour, beer, salt, and black pepper.
2. Dip the fish fillets into the batter.

The Taco Tuesday Cookbook: 52 Tasty Taco Recipes to Make Every Week the Best Ever

by Laura Fuentes

4.7 out of 5

Language	:	English
File size	:	29365 KB
Text-to-Speech	:	Enabled
Screen Reader	:	Supported
Enhanced typesetting	:	Enabled
X-Ray	:	Enabled
Word Wise	:	Enabled
Print length	:	176 pages

FREE