Bubblecar said:

Buffy and DA sometimes do tacos, they might peep in and offer their opinions.

…and kii.

Tacolalypse

large taco shells

lettuce – Radiocho with a little Endive is preferable but Cos and/or Iceberg will get you by.

cheese – 2 slices of Swiss down the spine of the taco with half a slice of cheddar on either side

meat

cold salsa with sour cream on top

Postpocelipse said:

Tacolalypse

large taco shells

lettuce – Radiocho with a little Endive is preferable but Cos and/or Iceberg will get you by.

cheese – 2 slices of Swiss down the spine of the taco with half a slice of cheddar on either side

meat

cold salsa with sour cream on top

I forgot the guacamole with the cold salsa……..

You obviously don’t have a beard.

Tacos are of the Divil I says!

Teleost said:

You obviously don’t have a beard.

Tacos are of the Divil I says!

Don’t suppose anyone has ever thought about heating the tacos with the stuffing in so the taco folds over the top and then sets in place when it cools.

i have a beard. had it for 43 years. haven’t had tacos for years though.

ChrispenEvan said:

i have a beard. had it for 43 years. haven’t had tacos for years though.

how many years?

Easier to eat if you do it nacho style, corn chips, sauce, cheese then lettuce.

AwesomeO said:

Easier to eat if you do it nacho style, corn chips, sauce, cheese then lettuce.

Should make you do that with chopsticks.

Fish tacos are very, very, very nice.

Also prawn tacos…lime juice, coleslaw, green chile/chili/chilli/garlic

party_pants said:

ChrispenEvan said:

i have a beard. had it for 43 years. haven’t had tacos for years though.

how many years?

43. oh the tacos, dunno a few though.

fish tacos???? that’s unmexican.

kii said:

Fish tacos are very, very, very nice.

Also prawn tacos…lime juice, coleslaw, green chile/chili/chilli/garlic

Never would have occurred to me. Will have to at least try the prawn.

ChrispenEvan said:

fish tacos???? that’s unmexican.

Californian I think.

ChrispenEvan said:

fish tacos???? that’s unmexican.

Hope you are from Victoria when you say that……..

ChrispenEvan said:

fish tacos???? that’s unmexican.

There’s Mexican and New Mexican and Tex-Mex foods, not sure where fish tacos come from. I have had them at Andele’s restaurant.

next it will be curry tacos or chop suet ones.

ChrispenEvan said:

next it will be curry tacos or chop suet ones.

I’m thinking of trying prawns separated by thinly sliced mango, the lime and chilli with a little passionfruit syrup, cooked in the shell with thick-length slices of avocado where the top lip is going to fold over under heat.

I don’t think suet would make a nice taco chopped or otherwise.

Teleost said:

I don’t think suet would make a nice taco chopped or otherwise.

ewww!

We don’t often do tacos. I dislike how the shells break and scratch my mouth. More often, we have burritos or nachos. I also like baked “tacos” or those boat-shaped taco soft shells.

Baked tacos: We have taco tins but you could use a ramekin or similar. Mould a soft tortilla into the tin/ramekin and bake for 7 minutes, making sure the top of the tortilla is covered with foil so it doesn’t burn. When ready, allow to cool, then stuff with filling*. Bake for another 7 minutes and allow to cool slightly. Remove tortilla from tin.

*Filling: I normally use seasoned mince with beans, diced tomatoes, corn etc. Top with nacho salsa and cheese. When it’s ready to serve, add guacamole and sour cream.

Mexican lasagne:
Preheat oven to 180 C.
Brown mince, add taco seasoning, beans, fresh corn, diced tomatoes.
Spoon some mixture into the bottom of your lasagne dish. Layer tortillas and mixture, finishing with a tortilla.
Cover top with grated cheese (I use Mexican cheese mix). You can also use some salsa dip or nacho sauce before adding cheese.
Bake for 25 minutes until cheese is golden brown.
Serve with salad.
(This idea came to me as I hate cooking with lasagne pasta sheets. The no-cook ones turn out crunchy and the pre-cook ones take up time and end up soggy. I’m a lazy cook and like to shove everything together and cook. I’m actually considering making a Lazy Cook Channel on YouTube.)

Divine Angel said:

We don’t often do tacos. I dislike how the shells break and scratch my mouth. More often, we have burritos or nachos. I also like baked “tacos” or those boat-shaped taco soft shells.

Baked tacos: We have taco tins but you could use a ramekin or similar. Mould a soft tortilla into the tin/ramekin and bake for 7 minutes, making sure the top of the tortilla is covered with foil so it doesn’t burn. When ready, allow to cool, then stuff with filling*. Bake for another 7 minutes and allow to cool slightly. Remove tortilla from tin.

*Filling: I normally use seasoned mince with beans, diced tomatoes, corn etc. Top with nacho salsa and cheese. When it’s ready to serve, add guacamole and sour cream.

Mexican lasagne:
Preheat oven to 180 C.
Brown mince, add taco seasoning, beans, fresh corn, diced tomatoes.
Spoon some mixture into the bottom of your lasagne dish. Layer tortillas and mixture, finishing with a tortilla.
Cover top with grated cheese (I use Mexican cheese mix). You can also use some salsa dip or nacho sauce before adding cheese.
Bake for 25 minutes until cheese is golden brown.
Serve with salad.
(This idea came to me as I hate cooking with lasagne pasta sheets. The no-cook ones turn out crunchy and the pre-cook ones take up time and end up soggy. I’m a lazy cook and like to shove everything together and cook. I’m actually considering making a Lazy Cook Channel on YouTube.)

I’m a bit of a one-pot specialist.