Most of us are familiar with the classic taco fillings, but have you ventured out and tried ones that might not be so easy to find? Check out these three underrated authentic Mexican tacos!

Birria

Birria is a delicious Mexican meat dish that originated in the state of Jalisco. Consisting of a slow-cooked stew containing vinegar and chiles, made traditionally with goat meat (but sometimes with beef), the meat is then shredded and served in tacos. Doesn’t that sound delicious?

Lechon

A young pig is known as a “lechon” in Spanish, and their meat is often slow-roasted and prepared to make a succulent and juicy meat treat in Mexico, especially in the southern regions of the country. Shredding this meat and its skin and putting it in a taco is one of the traditional ways to enjoy it.

Lengua

Lengua tacos are only for the adventurous, as they are made with slow-braised beef tongue, which is unbelievably flavorful and tender. After the initial shock wears off, you’ll realize just how tasty these tacos are when served with onions and salsa verde.

The post 3 Underrated Taco Varieties You Must Try appeared first on thedancingcucumber.com.

Do you want to learn how to make the best, most flavorful taco meat? Here’s your guide!

Ingredients

• 1 pound ground beef
• 1.5 tablespoon olive oil
• 2 tablespoons Valentina hot sauce
• 2 teaspoons smoked paprika
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons garlic powder

Instructions

• Start off by heating up 1.5 tablespoons of olive oil in a large skillet on medium heat. Once it has begun to bubble up, add the ground beef.
• Once the ground beef is in the pan, go ahead and add the hot sauce, paprika, salt, black pepper, and garlic powder. Mix together well with a spatula. Lower heat slightly.
• Continue to mix the ground meat mixture together, allowing all parts and sides of the meat to cook well.
• After about 5-7 minutes, the meat will be fully cooked and ready to serve in whatever way you want. Enjoy!

The post Flavorful Taco Meat is Simple and Quick to Make appeared first on thedancingcucumber.com.

Instructions

1. Cut up portabello mushrooms into strips and put them in a pan with olive oil. After a few minutes of cooking, hit them with a little balsamic vinegar at the end and set them aside.
2. Cut up purple cabbage and put them in a bowl with apple cider vinegar to do a semi pickle on them.
3. To make the salsa verde, simply peel, rinse and roast tomatillos.
4. Put them in a food processor with onion, garlic, lime juice, and cilantro, and blend until it’s the texture you like.
5. To make the guacamole, mash an avocado with lime juice, red onion, and salt.
6. Take out flour tortillas and grill them on each side for just a few seconds.
7. Assemble the tacos with a bit of lettuce, then mushrooms, cabbage, guacamole, and finally the salsa verde.

The post Two Sauces Are Better Than One In These Vegan Mushroom Tacos appeared first on thedancingcucumber.com.

https://www.instagram.com/p/Bky5o9JnnhA/

https://www.instagram.com/p/Bky5o9JnnhA/

How To Make Them:

Grab a bowl and start making the fish tacos by marinating the cod in olive oil, cumin, cayenne, chili powder and lime juice. Leave it in the mixture for about 15 minutes.

In the meantime, you can make the slaw. Get another bowl and put the lime juice, mayonnaise, honey, and cilantro together and whisk them. Add the jalapeno, cabbage, and corn. Season it with kosher salt and pepper.

Get a skillet, add some vegetable oil and fry the cod at medium heat. You can grill the tortillas as well while making the cod.

Fill them with the corn slaw, add some avocado and sour cream together with the fish.

The post When You Try These Fish Tacos, You’ll Never Go Back appeared first on thedancingcucumber.com.

Most of us are familiar with the classic taco fillings, but have you ventured out and tried ones that might not be so easy to find? Check out these three underrated authentic Mexican tacos!

Birria

Birria is a delicious Mexican meat dish that originated in the state of Jalisco. Consisting of a slow-cooked stew containing vinegar and chiles, made traditionally with goat meat (but sometimes with beef), the meat is then shredded and served in tacos. Doesn’t that sound delicious?

Lechon

A young pig is known as a “lechon” in Spanish, and their meat is often slow-roasted and prepared to make a succulent and juicy meat treat in Mexico, especially in the southern regions of the country. Shredding this meat and its skin and putting it in a taco is one of the traditional ways to enjoy it.

Lengua

Lengua tacos are only for the adventurous, as they are made with slow-braised beef tongue, which is unbelievably flavorful and tender. After the initial shock wears off, you’ll realize just how tasty these tacos are when served with onions and salsa verde.

The post 3 Underrated Taco Varieties You Must Try appeared first on thedancingcucumber.com.

Do you want to learn how to make the best, most flavorful taco meat? Here’s your guide!

Ingredients

• 1 pound ground beef
• 1.5 tablespoon olive oil
• 2 tablespoons Valentina hot sauce
• 2 teaspoons smoked paprika
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons garlic powder

Instructions

• Start off by heating up 1.5 tablespoons of olive oil in a large skillet on medium heat. Once it has begun to bubble up, add the ground beef.
• Once the ground beef is in the pan, go ahead and add the hot sauce, paprika, salt, black pepper, and garlic powder. Mix together well with a spatula. Lower heat slightly.
• Continue to mix the ground meat mixture together, allowing all parts and sides of the meat to cook well.
• After about 5-7 minutes, the meat will be fully cooked and ready to serve in whatever way you want. Enjoy!

The post Flavorful Taco Meat is Simple and Quick to Make appeared first on thedancingcucumber.com.

Instructions

1. Cut up portabello mushrooms into strips and put them in a pan with olive oil. After a few minutes of cooking, hit them with a little balsamic vinegar at the end and set them aside.
2. Cut up purple cabbage and put them in a bowl with apple cider vinegar to do a semi pickle on them.
3. To make the salsa verde, simply peel, rinse and roast tomatillos.
4. Put them in a food processor with onion, garlic, lime juice, and cilantro, and blend until it’s the texture you like.
5. To make the guacamole, mash an avocado with lime juice, red onion, and salt.
6. Take out flour tortillas and grill them on each side for just a few seconds.
7. Assemble the tacos with a bit of lettuce, then mushrooms, cabbage, guacamole, and finally the salsa verde.

The post Two Sauces Are Better Than One In These Vegan Mushroom Tacos appeared first on thedancingcucumber.com.

https://www.instagram.com/p/Bky5o9JnnhA/

https://www.instagram.com/p/Bky5o9JnnhA/

How To Make Them:

Grab a bowl and start making the fish tacos by marinating the cod in olive oil, cumin, cayenne, chili powder and lime juice. Leave it in the mixture for about 15 minutes.

In the meantime, you can make the slaw. Get another bowl and put the lime juice, mayonnaise, honey, and cilantro together and whisk them. Add the jalapeno, cabbage, and corn. Season it with kosher salt and pepper.

Get a skillet, add some vegetable oil and fry the cod at medium heat. You can grill the tortillas as well while making the cod.

Fill them with the corn slaw, add some avocado and sour cream together with the fish.

The post When You Try These Fish Tacos, You’ll Never Go Back appeared first on thedancingcucumber.com.