When I was a kid, we would take weekend family trips to Grand Forks, North Dakota. My parents would indulge me in some food(?) items that were not available in Canada at the time. Dr. Pepper, Nacho Cheese Doritos and Pringles. On one of those 1970's weekends we stopped for lunch at a fast food joint called Taco John's. I was instantly obsessed with their Taco Bravo.
Taco John's Taco Bravo was a hard shell taco with beef filling incased in a soft shell with spicy bean filling. It sounds like a big meal, but it was really quite small. I love it so much that we would stop for one whenever we were in Grand Forks.
At the time there was no where in Winnipeg that served anything remotely resembling tacos. In an attempt to satisfy my love to tacos, mom would buy the taco kits from Dominion. It included hard shell tacos and seasoning. You'd supply the ground beef, lettuce and cheese as well as any other topping that you desired. Thinking back they weren't the tastiest and were full of sodium - but I loved them none-the-less.
In the late 1970's Taco Time opened a store in Winnipeg. It was a 30 minute drive from our home, but I'd make it as often as possible for their Soft Meat Burrito. I was obsessed with what I thought was Mexican Food. In 1979, my parents and I (along with Uncle G and Aunt L) took a winter vacation to Acapulco, Mexico. I was so excited at the thought of eating authentic Mexican tacos. I remember mom and I ordering them at hotel's restaurant. I was disappointed that they only served Chicken Tacos and the cheese wasn't the Cheddar that I thought it was supposed to included. As far as I was concerned, Acapulco didn't know how to make Tacos. Funny how we think that whatever style of cuisine we are used to is the correct one.
I still love Mexican food, but now I only indulge when J and I are in California. Similar to how I begged my parents to stop at Taco John's, I start my hint dropping as soon as we land in California. J doesn't share my love for Mexican food, but he always gives in for one meal. He won't eat beans or Spanish rice so I search the menu for something that J will eat - it's the one time he lets me order for him!
I'm thrilled that dishes like Fish or Shrimp Tacos are staples on lunch menus just about anywhere in Canada now. Although not really Mexican, they still satisfy my craving. I admit that I have to really struggle not to order the Fish Tacos at the Cactus Club. I love them so much that I have to force myself to try other items on the menu.
Last night I decided to make Turkey Tacos for dinner. Tortilla Shells are a staple in my home. I have one wrapped around a veggie patty for lunch once or twice a week. Overnight guests in our home are used to breakfast burritos (it will be a future post). Various wraps, quesidilla are also common lunch items for us.
When it comes to tacos, I won't use the pre-packaged seasoning mixes. I find that they are too high in sodium and the flavours overpower the taco. I keep a pre-mixed supply of my own taco seasoning blend in a sealed jar ready to use at a moments notice.
Taco Seasoning Mix
2 tablespoons Chilli Powder
1 tablespoon Cumin
2 teaspoons Cornstarch
2 teaspoons Salt
1 teaspoon Smoked Paprika
1 teaspoon Coriander
1 teaspoon Oregano
1 teaspoon Garlic Powder
14 teaspoon Cayenne Pepper
2 Tablespoon Dried Chives
Mix ingredients well and store is a sealed jar until ready to use.
Turkey Tacos
6 - 6 inch whole wheat Tortilla Shells
1 package Ground Turkey
1 small onion finely minced
EVOO Spray
2-3 heaping tablespoons of Taco Seasoning Mix
1/2 Cup Cheddar Cheese, shredded
1/4 Cup Cilantro, stems removed
1/4 Cup Green Onions, finely sliced
1/2 Avocado, sliced
1/2 Avocado, sliced
1/2 - 3/4 Cup Lettuce, shiffionade (or packaged Cole Slaw Mix)
Salsa and Hot Sauce as desired
Spray Olive Oil cooking spray into a preheated fry pan. Add Ground Turkey and cook until meat changes from pink to while. Add Onions and Taco Seasoning. Continue cooking until browned (another 3-5 minutes).
In a separate, pre-heated fry pan, warm each tortilla until they start to toast. Transfer to a plate, add a few tablespoons of the seasoned cooked turkey, top with shiffonade lettuce, green onions, cilantro, avocado, cheddar and salsa/hot sauce as desired.
Notes:
- I prefer the taste and texture of Dempster's brand tortilla shells. I find some other brands taste too doughy.
- I buy my ground turkey at Costco. It's half the price of grocery stores.
- My EVOO spray is from Costco.
- You can substitute ground chicken, pork or beef (even fish or shrimp) but I like the subtle taste that the turkey brings to the taco.
- You can also heat your tortillas in the oven or microwave - I'd opt for the oven over the microwave though - you want them slightly toasted not steamed.
- I usually serve my tacos with cole slaw. I use a homemade lime/red wine vinnagrette rather than a mayo made dressing.
