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Who thought that inspiration for St. Patrick’s Day would come from La Tortilla Factory?
Corned beef and cabbage tacos!
We love fusion food, but these tacos do present a challenge:
Should we serve them with mustard, or with tomatillo salsa?
EVERYTHING YOU WANT TO KNOW ABOUT MAKING TACOS
The answer to this question and others concerning nouvelle tacos can be found in the new book, The Taco Revolution by Brandon Schultz.
The book covers both traditional and new recipes, with chapters for beef, chicken, fish, pork, vegetable, breakfast and specialty tacos, plus sides, sauces, and taco party advice.
On the nonconventional list, there are fusion tacos galore, including:
Avocado and tofu taco
BLT taco
California roll taco with wasabi sauce and soy sauce for dipping
Caprese taco with mozzarella, tomato and basil
Chicken salad taco and tuna salad taco, both with mayo
Chicken tikka taco (say that three times fast)
Falafel tahini taco
Hawaiian pizza taco
Korean taco of rice and kimchi
Orange chicken taco
Reuben tacos with sauerkraut and thousand island dressing
Smoked salmon and cream cheese taco
Spam taco with iceberg lettuce and sweet or red onions
Steamed broccoli taco
Thanksgiving taco with turkey, stuffing, and cranberry sauce
Are you salivating or simply intrigued? Get your copy at Amazon.com in hardcover or Kindle editions.
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[1] Corned beef and cabbage tacos. Here, the creamy cabbage slaw stands in for the traditional boiled cabbage. Here’s the recipe (photo © Chili Pepper Madness).
[2] Tacos for St. Patrick’s Day layer traditional corned beef and boiled cabbage (photo © La Tortilla Factory).
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