If you are like the author and are obsessed with tacos then The Taco Tuesday Cookbook will be your go-to guide to creating a variety of tasty tacos. For those who have never tried tacos before, this guide will help you mix and match a wide variety of flavors and ingredients.
Beginning with a brief introduction, author Laura Fuentes encourages the reader to experiment with her recipes. Swap out some of the toppings or sauces and you can create even more recipe combinations.
The first chapter includes a brief description of the Taco Tuesday weekly party, followed by the information on how to mix it up with the ingredients, and taco basics.
The recipes themselves all include the yield, a brief description, and easy to follow instructions. Many have only a few ingredients, and while some may call for ingredients which are not included in your pantry at the moment, they are fairly easy to source.
The first chapter “The Essentials“ includes recipes that will be used often throughout the book. Guacamole, salsa, chimichurri are all here along with various types of tortillas.
Tacos, Tacos, Tacos! Is Chapter 2. This is the recipes chapter which is broken up into several sections:
- Breakfast Tacos
- Vegetarian Tacos
- Chicken Tacos
- Beef Tacos
- Pork Tacos
- Tacos Del Mar
Chapter 3 is Mas! Refreshing Beverages with staple drink recipes from Spanish and Mexican households.
Most of the recipes even include a full-page full-color photo which helps visualize the finished results. A weekly plan is included at the end of the book, followed by an index.
The sheer level of variety included in this book is quite impressive. The inventiveness and the interesting combinations of flavors ensure everyone will find something they will enjoy.
For the included recipe I have chosen Sheet Pan Fajita Shrimp Tacos. Enjoy!
Sheet Pan Fajita Shrimp Tacos
- 3 tablespoons (23 g) chili powder
- 2 tablespoons (14 g) ground cumin
- 1 tablespoon (7 g) paprika
- 1 1/2 teaspoon salt
- 2 teaspoons black pepper, freshly ground
- 2 teaspoons oregano, dried
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 1/2 pounds shrimp, large, peeled and devein, 680 g
- 1 slice bell pepper, yellow, seated, and thinly426 servings
- 1 1/2 pounds shrimp, large, peeled, and deveined, 680 g
- 1 bell pepper, yellow, seeded, and thinly sliced
- 1 bell pepper, red, seeded, and thinly sliced
- 1 bell pepper, orange, seeded, and thinly sliced
- 1 small onion, red, thinly sliced
- 1 1/2 tablespoons extra virgin all of oil, 25 mL
- 1 1/2 tablespoons (12 g) Arriba! Seasoning, (page 38)
- 1/2 teaspoon kosher salt
- 1 lime, cut into wedges
- 1/4 cup (4 g) cilantro, chopped, fresh
- 8 to 12 tortillas, corn, store-bought or homemade (page 32), warmed
- 1 avocado, pitted, peeled, and sliced
- In a small bowl, whisk together all the seasonings. Store in an airtight container at room temperature for up to six months.
- Preheat the oven to 450°F (230°C) and a position an oven rack in the middle of the oven. Generously coat a rimmed baking sheet with cooking spray. In a large bowl, toss the shrimp, bell peppers, and onions with the all of oil, seasoning, and salt until well coated.
- Spread out the shrimp and veggies on the prepared baking sheet and bake for 8 to 10 minutes, until the shrimp are no longer pink.
- Squeeze the lime wedges over the shrimp and veggies and sprinkle with the fresh cilantro.
- Assemble the tacos by placing a generous amount of shrimp and veggies on each tortilla and topping with avocado slices.