Tacos are a staple meal at our house. Simple and fresh and easy to prepare, they’re a quick weekday dinner that the whole family can help with. My husband is the master cheese grater and the little ones love to pick the tomatoes. Tacos are a true family-style meal, where everyone gets to make it just how they like, so it’s sure to satisfy even the pickiest eater.
When serving to a crowd I like to prepare two or more taco fillings. Classic Turkey Taco and Crispy Shrimp are party pleasers. An assortment of fresh condiments and garnishes give endless flavour combinations for a mix-and-match taco meal.
Crisp marinated onions and jalapeños marry well with succulent shrimp in a soft corn tortilla topped with sweet corn and peach relish, making the most of our luscious summer produce.
And who doesn’t love a classically flavoured taco garnished with traditional toppings? Switch it up and use ground turkey with all the familiar spices. Quick and easy tomato salsa can go from garden to plate in a matter of minutes, adding a burst of summer to the quintessential taco.
There is a reason that tacos are so popular right now. Tasty and versatile, they can be made to suit any taste and preference ‑ simply switch one ingredient and you change the whole feel of the dish. Explore a world of flavours and textures with your next taco meal.
Classic Turkey Taco
500gr ground turkey
1 medium white onion sliced
3 cloves of garlic chopped
2 tbsp vegetable oil
1 cup tomato pasata (jarred tomato puree)
2 tsp cumin seeds
2 tsp fennel seeds
2 tbsp chili powder
2 tsp dried chili flakes
2 tsp ground black pepper
2 tsp sea salt
Note: Dried chili flakes can be optional for a milder version
12 hard corn tacos
Shredded Havarti & cheddar
Garden Tomato Salsa
2 cloves of garlic
2 green onions
2 tbsp olive oil
2 tsp red wine vinegar
Ground black pepper
In large skillet heat vegetable oil, and add onions and garlic, cooking over medium heat until soft and translucent. Add spice blend and cook for another 5-6 minutes before adding ground turkey. Cook turkey, stirring frequently until brown and well-cooked, approximately 10-12 minutes. Add tomato pasata, stirring well to incorporate all ingredients. Reduce heat to low and simmer 15 minutes, stirring occasionally.
Garden Tomato Salsa
Crispy Shrimp Taco
1 lb 16/20 shrimp, peeled and deveined raw tail on
1/4 cup coarse corn meal
1/2 tsp dried chipotle powder
2-4 tbsp Coconut oil for frying
Defrost shrimp under cold running water or in the fridge over night
Pat dry with paper towels,
Mix chipotle powder with cornmeal.
Heat 1 tbsp of coconut oil in heavy bottom skillet over medium high heat
Dredge 6-8 shrimp in cornmeal mixture and immediately place in hot pan one at a time, being careful not to splatter hot oil. Cook shrimp 2 minutes each side or until flesh turns pink and corneal crust is crispy.
Reserve on clean dry paper towel.
Cook remainder of shrimp in batches until all are cooked.
Serve in soft corn tortillas with White Peach and Corn Relish and Sweet and Sour Onions and Jalapeños.
White Peach and Corn Relish
1 cob of corn
1 tbsp chopped fresh dill
Ground black pepper
Dice peaches in small pieces, remove corn kernels from cob, dice avocado and place all in small mixing bowl.
Season to taste with salt and pepper and fresh squeezed lime juice. Fold in chopped dill.
Sweet and Sour Onions and Jalapeños
1 red onion thinly sliced
1 jalapeno pepper thinly sliced
2 tbsp lime juice
2 tbsp maple syrup
1 tbsp coarse sea salt
Mix all ingredients in a small glass bowl. Let sit 20 minutes before serving for onions and peppers to marinate.
Tempeh, made from fermented soy beans, has a wonderfully smoky flavour that adds depth to vegetarian cooking, along with a protein boost. Its meaty texture makes it perfect for a rich and satisfying taco filling. The toppings here are suggestions; you could easily add chopped avocado or guacamole, too.