Taco Condiments

We love tacos here.  We've done just about everything- shredded chicken, shredded pork loin, ground beef, skirt steak, and fish tacos (a delicious cost effective fish taco trick we use is chopped up jumbo prawns that we get in the frozen section at Costco-uncooked).  Here are some things we love to pair with our tacos.

Mango Salsa

diced mango
finely diced red onion
cilantro
lime juice
salt
(hot pepper)

Mix to combine- let flavours sit a while before serving (GREAT with pork)

Pico de gallo

diced tomatoes (I like roma for this)
finely diced red onion
cilantro
lime juice
salt
(hot pepper)
***see a pattern?***

Mix to combine- best with everything...even on a spoon that goes right to your mouth...I LOVE this stuff.

Roasted Veggie Salsa (from pinterest)

Halve some roma tomatoes (I think I used 7-8...use more or less depending on how big of a batch you want...I made like 2-3 cups of salsa with my amounts), halve or quarter an onion depending on how big it is...I used one and a half onions because mine were smaller.  Throw on a cookie sheet with 1-3 jalapenos (whole) and a few cloves of garlic.  Roast at 375 for around 30 minutes, turning veggies once.  You're looking for some char on the peppers, for the tomatoes to get juicy and soft, for the onions to get translucent with hardly any char at all.  Take out, cool.  Then run through a food processor with cilantro, lime and salt.  Start with one pepper, taste and decide if you need more.  One large jalapeno with seeds in was enough to make my salsa hot without any burn.  Put in fridge for flavours to meld.

roasted vegetable salsa

Corn Salsa

2 ears of corn, cooked/charred (whatever you want) *canned corn can be subbed in the off season
1 jalapeno, chopped
1/4 cup of cilantro, chopped
tbsp or 2 of finely diced red onion
juice of 1 lime
salt to taste

Simple Guacamole

1 avocado, mashed or diced (your preference)
tbsp or 2 of finely diced red onion
1/4 cup of chopped cilantro
juice of 1/2-1 lime
salt to taste
jalapeno, optional

Note- sometimes I like to combine it with the pico de gallo- so I add chopped tomatoes to this recipe.

Fish Taco White Sauce
http://soupaddict.com/2009/06/wickedly-good-fish-taco-sauce/

1/2 cup reduced fat sour cream (Greek yogurt is delicious as a substitute if you’re not a fan of sour cream)
1/2 cup reduced fat mayonnaise (you can use full fat, but, the spices are so delicious, you won’t miss that particular flavor contribution)
1 lime, cut in half
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried dill weed
1/2 teaspoon dried oregano
1/4 teaspoon ground chipotle chili powder
1/2 teaspoon capers, minced (didn't have this, didn't use it)
1 hot pepper of your choice, seeded and minced (jalapeno is what I used).
1 tablespoon fresh cilantro, chopped


1. In a small bowl, whisk the sour cream and mayonnaise until well blended.
2. Squeeze the juice from one lime half into the fish taco sauce mixture, then whisk thoroughly. You’ll want the consistency of a pourable, creamy salad dressing. If still too thick, add more lime juice from the other half. If too runny, add sour cream.
3. Add all of the spices, whisking to mix thoroughly. Add the (capers), minced pepper and cilantro, and whisk thoroughly.
4. Cover the bowl with wrap and refrigerate the fish taco for at least one hour — the longer the better.

Serve with...fish tacos of course!

Lots of things to serve with tacos...these are just our top favourites!