TIP OF THE DAY: Trick Out Your Taco

February 17, 2013 at 8:50 am · Filed under International Foods, Recipes, Tip Of The Day

Recently we discovered Tacombi, a taco concept that began five years ago on the beaches of Mexico. There, the chef turned a converted Volkswagen microbus into a taco truck. Last year Tacombi moved shop to the Nolita neighborhood of New York City, serving tacos and Mexican beers from the different culinary regions of Mexico. Check out Tacombi.com.

We asked chef Luis Aguilar about new directions to take a basic chicken taco. His concepts are below. But the overall tip is: Whatever “flavor” of taco you’re working on, look through the ingredients at hand and get inspired to make something you’ve never made before.

CHICKEN TACO RECIPE IDEAS

Chicken marinated with achiote, orange juice, garlic and vinegar, refried bean spread, finely sliced pickled onions and chopped cilantro on top (how to pickle vegetables—it’s easy).

How many ways can you garnish a basic
chicken taco? Photo courtesy McCormick.com.

Grilled chicken with roasted peppers and zucchini flowers, served over a tortilla with avocado and habanero salsa.

Grilled diced chicken sautéed with diced carrots, jicama, ginger, garlic, peanuts, guajillo chile and tamarind sauce, served over a lettuce “tortilla” and topped with sunflower sprouts.

Pollo asado with chunky roasted tomatoes and jalapeño salsa, topped with avocado slices and fresh cilantro.

Roasted chicken in salsa made with pasilla chiles (a smoky, earthy flavor savory), served over a tortilla with a brunoise (tiny dice) of cucumber, sesame seeds, sliced radish and a lime wedge.

Roasted chicken marinated with fine herbs, garlic, onions, cilantro seeds and lime juice over a tortilla with pico de gallo salsa and pickled cabbage.

Grilled chicken marinated with cumin, black pepper, garlic and lime juice, served over a tortilla with grilled nopal (cactus—you can find it in Latino markets and in strips (nopalitos) in jars online) and queso de cabra (goat cheese).

Sautéed chicken with wild mushrooms, roasted poblano chiles and onions over a tortilla, with green tomatillo salsa.

Shredded chicken rolled into a tortilla and fried, served with shredded romaine lettuce, slice tomato, avocado, fresh crema (you can substitute sour cream or plain Greek yogurt) and cotija cheese.

HAVE OTHER IDEAS? LET US KNOW!

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