When it comes to tacos I don’t think there is every a wrong time for them. Quite like quesadillas, they are
incredibly versatile and can be made to be enjoyed for breakfast, lunch or dinner or even a snack in between.
That being said, most of the times Americans indulge in tacos, it’ usually the standard hard shell variety with ground beef, lettuce, tomato, cheese and sour cream (and guacamole if you’re lucky). If you’re a little more well-versed with authentic Mexican fare, on the other hand, you might have had real soft shell tacos with a grilled steak or chicken.
While these are all delicious in their own right, tacos have the power to be so, so, so, so much more once you get just the teensiest bit creative.
Below are some taco fillings that will fulfill your every desire
Sweet Potato Tacos
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Sweet potato is delicious and even more so when it’s thrice baked and stuffed into a taco. Pair with beans and/or corn salsa, top with queso fresco and an avocado slice or two and you will have a meal that’s really not even that bad for you. You can also produce the same effect with softened and then baked carrots.
Brussels Sprouts
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My first experience with brussels sprouts in my tacos was at Alex Stupak’s Empellon Taqueria in NYC – one of my all-time favorite restaurants in the city. While I didn’t know what to expect, I was pleasantly surprised. As a matter of fact, I found it to be my favorite. When brussels sprouts are made correctly, they have the power to taste earthy and rich while being the best combination of crispy and tender.
Mushrooms
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Vegans and vegetarians will greatly enjoy this one. Mushrooms are meaty and delicious but cruelty-free. When they’re sautéed they taste absolutely delicious too and make the perfect protein replacement. Pair with sautéed spinach and feta cheese to finish it off.
Peanut Butter & Fruit
For a filling breakfast option with a low probability of letting you down, Peanut butter and whatever fruit combination you desire is always a great way to go. I love bananas and strawberries, personally. However, better than that wold be a peanut butter quesadilla – because nothing is better than warm, melted peanut butter. MMMMMmm.
Fried Chicken
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The question is really: Why wouldn’t you be able to put fried chicken in a taco? Pair with a light cabbage/carrot slaw or corn tomato salsa to freshen things up a bit and you’ve got something indulgent and delicious.
Fried Avocado
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Never had avocado fries before? Well, you are not to blame as it’s hardly on every menu, but it’ something you need to try! A breaded avocado that’s then deep fried or grilled will be the healthiest indulgence you can ever imagine. A couple of these (cut thick) with some bitter greens like arugula, chili paste, lime and hummus should make the taco seem complete.
Jumbo Shrimp
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It may not seem all that groundbreaking but I am regularly astounded by all the people who have never had a shrimp taco before. Seriously what are you guys all doing?! Also, keep in mind that I am putting emphasis on the jumbo. People who tell you bigger is not better are lying to you.
Eggs
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Tacos for breakfast? NBD (no big deal). We prefer them scrambled in the am to make them more portable and less “drippy”, but you can have them however you like. Add in some greens, bacon, and any other ingredients that please you.
Tofu
Can’t have eggs, not a fan or just want to try something new? Tofu tacos are incredibly popular among the vegetarian and vegan communities. There are a few ways to go about this. You can either go about seasoning your crumbled tofu like you would beef – for a “mock-meat” effect – or make a tofu scramble for a mock-egg effect.
Chorizo
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Chorizo is the stuff of Gods. While it’s been popularized as mainly a breakfast meat in the West (it does pair well when sliced with cheese and eggs), you can also crumble it up with some cheese and pickled veggies.
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