New York’s Mexican food options are sometimes disparaged, but over the years the city seems to have compensated for this deficiency by offering every variety of taco under the sun. From traditional fish tacos to the Korean barbecue-infused Kimchi tacos, Taco Tuesday has become a welcome staple in the city. If you’ve already sampled all New York has to offer and want to try your hand at making gourmet tacos at home, here are two tasty recipes to get you started:
Slow-cooker Brisket tacos
These Southern barbecue-inspired tacos with brisket and coleslaw are fun and full of flavor. Throw the meat in the slow cooker in the morning, and it'll be nice and tender by dinnertime.
For the meat:
1 beef brisket (4 pounds)
1 1/2 cups barbecue sauce
Salt, pepper, garlic, and any other spices you want to add
1/4 cup Worcestershire sauce
2-3 drops liquid smoke
For the coleslaw:
Shredded cabbage & carrots (16 oz bag)
1/8 cup balsamic vinegar
1/8 cup rice vinegar
1/4 cup orange juice
For the tacos:
- Combine the marinade ingredients, pour over brisket, cover and cook in the slow-cooker on low for 8-10 hours or until tender.
- To prep the coleslaw, mix the cabbage and carrots with the vinegars and orange juice, allow flavors to blend in the fridge while the brisket is cooking.
- Once the brisket is tender, turn off the cooker and remove the coleslaw from the fridge.
- Warm corn tortillas in the microwave (10-15 seconds each), add a silver dollar sized portion of meat and slaw to each tortilla.
- Serve, add hot sauce to taste, and enjoy!
Breakfast burritos have been around for ages; now tacos are beginning to take on the breakfast scene and this is one bandwagon you’re definitely going to want to hop on. Here is a simple recipe for breakfast tacos; feel free to add your own signature flavors to help get your morning started.
Ingredients for 4 servings:
8 White corn tortillas
4 large eggs
1 large potato, diced
2-3 links andouille or other spicy sausage, diced
1 avocado, diced
Salt & pepper
- In a large skillet, cook the potatoes for about 10 minutes or until soft over medium-low heat, set aside
- In the meantime, lightly toss the avocado pieces with salt and peper.
- Sautee the sausage slices until thoroughly cooked, add eggs.
- Once eggs are scambled, throw the cooked potatoes in the pan and stir until all ingredients are mixed.
- For each taco, warm a corn tortilla for 10-15 seconds in the microwave, add a serving spoonful of the scramble and a few pieces of avocado.
Chipotle fish tacos
A lot of eateries make their fish tacos with fried fish, but they can be just as delicious with baked fish, not to mention a lot healthier.
Fresh or frozen tilapia (4-5 fillets)
1 cups crema (you can find this in the Mexican food section of the grocery store)
Ground chipotle chile seasoning
Seasonings for the fish (salt, black pepper, paprika, thyme, garlic, and any other flavors you’d like to add)
8-10 yellow corn tortillas
- Heavily season the tilapia fillets (they should be coated in seasoning), bake at 375 degrees for 10-15 minutes or until tilapia is flaky but not overcooked.
- While the fish is cooking, whisk 1-2 teaspoons chipotle seasoning into the crema
- When the fish is ready, slice or break apart with a fork into small pieces. Add half a fillet to each tortilla and a tablespoon of the chipotle crema.