Not exact matches
Corn
tortillas go best with the
tacos, but we've also used
flour tortillas (quartered) when we don't have corn
on hand.
Served this quick dinner
on buns, like barbecue; or as soft
tacos —
on flour tortillas topped with sour cream and pico de gallo.
These Soft
Tacos are a riff
on the
Flour Tortilla recipe from my book, reprinted in the article I wrote in the current issue of Living Without Magazine.
Serve this quick dinner recipe
on buns, like barbecue; or like soft
tacos —
on flour tortillas topped with sour cream and pico de gallo.
Ricky Piña's crispy fish
tacos are served
on warm
flour tortillas with pico de gallo and chopped cabbage.
In Sinaloa
flour tortillas are king and Chilorio is most typically served with a thick stack of warm
flour tortillas but of course you could use corn
tortillas and make it into
tacos or serve with steamed rice some hunks of avocado, and a slaw or salad
on top.
It is great that a restaurant chain has the awareness to do this, but the really great news is that the only thing
on the menu that contains gluten is the
flour tortilla, which is only used for burritos and soft
tacos.
Arepas ~ Venezuelan Corn
Flour Flatbreads > / a > Danish Smorrebrod ~ Herring & Apples
on Rye Gooey Cheddar Bread Hard - Cooked Eggs
on Toast with Bechamel Sauce Homemade Sesame Seed Hamburger Buns Mushroom and Spinach Quiche with Shredded Potato Crust Panuchos ~
Tortillas filled with Black Beans topped with Achiote Chicken, Avocado & Habanero Salsa Pork
Tacos with Achiote and Grilled Pineapple Roasted Red Pepper and Provolone Sandwiches Shrimp Salad Sandwich with Spicy Lime Aioli Spicy Korean BBQ Turkey Sliders with Sesame Ginger Slaw Spinach & Feta Quiche with Kalamata Olive Tapenade Tomato Bruschetta Turkey Bacon Tomato
on Cheddar Biscuits Ultimate Grilled Cheese Sandwich ~ Gruyere, Ham and Dalmatia Fig Spread Vietnamese Happy Pancakes with a Killer Dipping Sauce
Margarita Granita by Feast + West Cinco de Mayo Party Inspiration and Recipes by A Joyfully Mad Kitchen Poblano & Mushroom Tosadas by The Mexitalian Roasted Strawberry Rhubarb Agua Fresca by Will Frolic for Food Street Corn - style Roasted Potatoes by A Little Gathering Pork & Black Bean Stew by think fruitful Tequila Lime Tart by Love &
Flour Crispy Fish
Tacos with Cajun Mayo by Winstead Wandering Strawberry Watermelon Agua Fresca by A Savory Feast Shredded Chicken Gorditas by Loves Food, Loves to Eat Carne Asada Fries by Tornadough Alli Mexican Carrot Dogs with Chunky Salsa Verde by Strength and Sunshine Raspberry Lime Rickey Margaritas by Feed Me Phoebe Slow Cooked Carnitas Style Chicken by Simple and Savory Chicken Fajita Sandwich by Brunch - n - Bites Cantaloupe Mint Margaritas by The Speckled Palate Brussel Sprout, Wild Mushroom, Avocado and Feta
Tacos with Tomatillo Salsa by Arthur Street Kitchen Spiced Chocolate Ice Cream with Roasted Pepitas by Bethany Grow Roasted Veggie Salsa by Living Well Kitchen Blackberry Mint Agua Fresca by the Grant life Traditional Homemade
Flour Tortillas by Sustaining the Powers Nightshade Free Southwest Salad by I Say Nomato Southwestern Orzo Salad by Family Food
on the Table Cheesy Southwest Egg Rolls by Pink Cake Plate Watermelon Mint Margarita by Gold & Bloom Mix - Your - Own Guac Bar by Hey There Sunshine Blood Orange Margaritas by Glisten and Grace Veggie Stuffed Chiles Rellenos with Avocado Cream by Hello Little Home Slow Cooker Red Chicken Enchiladas by Sustaining the Powers Margerita Poke Cake by Pink Cake Plate Mojito Cupcakes by The Rustic Willow Margarita Shrimp
Tacos by Macheesmo Pineapple Cilantro Salsa by Feast + West One Pot Taco Soup by A Joyfully Mad Kitchen Sizzling Texas Fajitas by Sustaining the Powers Tequila Lime Cupcakes with Margarita Buttercream by Sugar Dish Me Slow Cooker Chipotle Turkey
Tacos by Two Places at Once Margarita Bar by Mixplorology
They go especially well
on a brisket
taco with a warm, locally made
flour tortilla.
As for the corn
tortillas, we'll have to agree to disagree
on this one — I like corn
tortillas with pan-fried or gilled fish
tacos, but, prefer soft
flour tortillas next to the super-crispy crusted deep - fried ones.
Most places have to double up
on their corn
tortillas for a
taco because the connective tissue can't handle the weight of the meat and toppings as well as their
flour counterparts.
TVP
taco mixture in a
flour tortilla or stuff it into a hard shell with lettuce, tomatoes and beans and whatever else you like
on your
tacos: cheese (or vegan cheese), salsa, hot sauce, guacamole, sour cream (or non-dairy sour cream) or avocado slices.