Happy Tuesday, everyone! It’s not even close to the weekend yet, but the good news is that it can feel like the weekend (ok, that might be a stretch) by making tonight Taco Tuesday, a celebration that’s cause for whipping up some of the best tacos we can find with some amazing flavors. Tuesdays might just become our new favorite night of the week. You can’t go wrong with classic variations of tacos, but if you want to kick it up a notch or two, it’s worth it to think outside the box and try out different ingredient combinations for a refreshing take on the standard taco experience. Our pick this week? Chicken Tinga Tacos (pictured above), Shredded Pork Pinto Tacos with Pepita Slaw, and some San Antonio Beef Puffy Tacos.
For those who are wondering what “pepitas” are, they are the toasted pumpkin seeds that generously top these flavorful tacos. If you wish to substitute the pork in this dish for chicken, you can do that very easily by using two chicken thighs in place of the 8. 0z pork tenderloin in this recipe.
Puffy tacos are a specialty in San Antonio, and are made from fresh corn masa that puffs up when fried to a golden crispness. This from-scratch taco recipe brings an added homemade touch to the table that’s definitely an improvement from the boxed kits you can buy at the supermarket (not knocking the ease of supermarket products, but just saying.) Stuff these tacos with ground taco meat, shredded lettuce, diced tomatoes, and shredded cheese. To drink, our vote is a refreshing margarita.
Still looking for your next favorite taco recipe? Check out a roundup of our favorites. And, if you’ve got a flair for Vietnamese food, you can check out how to make these easy Bánh Mì Tacos by viewing the video below. As always, leave us a comment or pay us a visit on Facebook to see what else we’re cooking up today. Happy Taco Tuesday, everyone!