As a chef and writer for decades, I often get asked by brands to create content and recipes for their consumers. I worked with Mission tortillas to create these tips, tricks and recipes for the ultimate Cinco de Mayo Taco Tuesday!
When you think about it, you can put anything in a taco. Whether it’s Asian inspired, Indian focused or even Italian (think spicy Italian sausage and sautéed peppers and onions), you can do a lot with a taco. And throwing a Taco Tuesday party, no matter what the day of the week, is a fun way to experiment with all you can do. From traditional tacos to fancy fajitas and big burritos, there are many ways to get taco fix. The key, though, is to have the best ingredients possible. And since the tortilla is the base of the taco, you’ve got to start there. Mission® is the #1 tortilla company in the U.S. and manufactures a variety of authentic Mexican products. So, you can get most of your Taco Tuesday’s menu ingredients from them. As they’ve grown, Mission made sure to always put an emphasis on authentic flavors, while providing healthy options that families and friends can enjoy together. The brand’s new Organic Shelf-Stable Tortillas are particularly delicious when putting together a Taco Tuesday meal. USDA Organic Certified and made with non-GMO ingredients, these tortillas are for those who believe that the quality and flavor of their tortilla is just as important as what goes into them. Offered in flour, whole wheat and corn varieties, there is a tortilla for everyone and a recipe for the perfect taco, too. Make it Easy One of the greatest things about tacos is that they are easy to make. The ultimate DIY meal, a well-stocked taco bar means that guests can build their ultimate taco with their favorite flavors. Create a taco bar with everything they need - from tortillas to fillings - to get it done. Create Options Since you can never eat only one taco, consider creating options for guests to mix and match their ingredients to create a few different kinds of tacos. Have some vegetarian options like grilled tofu and a few different kind of beans. Yellow squash also makes a delicious taco filling. Run the range of flavors when it comes to your other proteins. For example, slices of grilled steak are always a fan favorite but guests might like to try something different like cocoa-rubbed BBQ steak slices. If you’re offering lean proteins like chicken and fish, do the same and offer options. Keep it Fresh Keep it Fresh What people love most about a taco is the fresh flavor. When putting out your taco ingredients, keep both freshness and purity in mind. Choose seasonal veggies (and maybe some fruit) that have been simply prepared or are even raw. Hit up your local farmer’s market to see what’s looking good and take it from there. Insider Tips For optimum flavor, always heat up your tortilla prior to serving. It helps to not only enhance the flavor of the tortilla, but also the whole taco tastes better when it is warm inside and out.
Chipotle Lime Tacos with Pineapple Slaw
For the Pineapple Slaw
2 cups cole slaw mix
1 cup diced pineapple
1 small shallot diced
1/3 cup prepared mayonnaise
1 1/2 tablespoon apple cider vinegar
1/2 tablespoon honey
1 tablespoon pineapple juice
salt and pepper to taste
For the Shrimp
1 lb 35 -40 raw shrimp, peeled and deveined
3 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon brown sugar
1 teaspoon cumin
1/2 teaspoon chipotle powder
1 lime, juice and zest
8 taco-size Mission® Organics Flour Tortillas
1 ripe avocado, pit removed, sliced thin
For the Pineapple Slaw Place the cole slaw mix, pineapple and shallot in a large bowl. In a small bowl, stir together the mayonnaise, vinegar, honey and pineapple juice. Season with salt and pepper to taste. Pour the dressing over the cabbage-pineapple mix, and toss to coat. Cover and refrigerate for at least 20 minutes. For the Shrimp Make the shrimp: Place the shrimp in a shallow dish. In a small bowl, mix together the cilantro, olive oil, brown sugar, cumin, chipotle powder, lime juice and lime zest. Pour over the shrimp. Toss to coat. Pour the marinade over the shrimp. Cover and refrigerate for 20 minutes, turning the shrimp over halfway through. Heat a skillet over medium-high heat. Add 2 tablespoons of vegetable oil, wait until it’s hot, then add the shrimp. Cook until pink and opaque on the bottom (about 2 to 4 minutes), then flip and cook until the second side is pink and opaque. Transfer to a plate. Make the tacos: Stack 4 Mission® Organics Flour Tortillas on a microwave-safe plate. Warm for 20 second on high, then repeat with the other 4 tortillas. Spoon a few shrimp onto a warm tortilla, top with some of the pineapple slaw, then layer on one or two slices of avocado. Serve immediately.