More toppings and salsa are always best. I assume you have pico de gallo type of salsa, but there are boatloads of others.
1.Toast some pumpkin seeds (about 1/3 to 1/2 cup) and puree them in a food processor with a bunch of cilantro (stems and all), a clove or two of garlic, salt and lime juice. I don’t make mine hot, but you can also add some serranos or jalapenos if you want
2. Marinade some thin sliced cabbage with chipotles in adodo, lime juice, salt and a splash of oil if you want. Let it sit for about 20 minutes to soften a little but I like the cabbage with some crunch as well. You will need to drain it a little bit so it doesn’t sog-out your tacos, but it’s way more interesting than shredded lettuce.
3. Diced mango, chilis, a little shallot, lime juice, cilantro. Mango makes almost anything better.
Also, check Google for Korean tacos. Fun stuff.
Depending how spicy you want Taco Night to be, +1 for the tequila.
Pimentón de la Vera.
Use it in seasoning the ground beef. There are so many brands from which to choose.
You can go Pimentón Picante or Pimentón Dulce.
Adds a nice smoky note to the ground beef.
Love al pastor! Like Kyle, I’ve only had the pork version, but my mouth is watering just thinking about it. If you really wanna “spice” it up, then a couple drops of this should suffice:
This is a great idea, and I have to say “pepitas” are very prominent in my current favorite Mexican-style cookbook, “The Elote Cafe Cookbook” by Jeff Smedstad. He sprinkles toasted pumpkin seeds over everything.
Thanks, I use it on a lot of things: tacos, refried beans, as a sandwich spread. It’s so good you can eat it on crackers. If you add extra lime juice (and add a little agave) to thin the texture it also makes a great no oil salad dressing.
If I’m going for some great flavor I’ll roast up some poblano peppers, skin and seem them, roast some tomatillos, then puree the mixture with some roasted garlic, s/p, lime juice, and cilantro. Gets some nice depth of flavor to go with a little heat.