National Taco Day is coming up on Oct. 4—a great excuse to serve up new tacos or old favorites. To get customers in the spirit, add one of these five recipes to the taco lineup.
Chef Chris Koetke, dean of the Sun Valley Culinary Institute, fuses Asian flavors into a fish taco. He specs barramundi, a sustainably produced cost-effective fish that is becoming more widely available in foodservice.
Birria tacos are trending now in taquerias and food trucks around the U.S. Chef Alex Seidel, owner of Fruition Restaurant in Denver, starts by braising lamb shanks with a variety of chiles and spices, then filling corn tortillas with the tender, flavorful meat.
At Tallboy Tacos, a Lettuce Entertain You concept, the kitchen created a taco geared to vegans. The filling is made with a plant-based meat alternative with housemade pico de gallo and arbol salsa piled on top.
Chef Justin Brown of Gourmet Scratch Kitchen sets these street tacos apart with a topping of house pickled red onions. No complicated canning equipment is necessary—the onions are pickled in the refrigerator and can be stored for up to two weeks.
Photo courtesy of The Perfect Puree of Napa Valley
Grilled Shrimp Tacos with Peach Ginger Slaw
Shrimp tacos are a familiar favorite, but chef Francesca Zani gives the recipe a twist by spiking the sauce with ginger and peaches. Fresh peaches are still available, and along with the crunchy ginger slaw, the flavor of the tacos stretches out summer a little longer.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.