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How to make an epic taco feast at home



Tacos aren’t just for Tuesdays. They’re a delicious, easy, and adaptable dish for any night of the week! Whatever dietary restrictions you might have, there’s a taco out there for you. A summer taco feast is just one way to embrace the fresh ingredients of the Okanagan and to enjoy a great meal with friends. Here are some taco-feast essentials!

Tortillas

Not all tortillas are created equally! I implore you to try making tortillas at home. Homemade tortillas have All you need are 3 ingredients: flour, (either wheat, or corn flour masa harina), water, and salt… and maybe some oil for frying. You don’t need fancy equipment either – you can use a tortilla press, but you can also use a pie plate and some parchment paper to flatten your tortillas.

For more details, check out these recipes for corn tortillas and flour tortillas. Store-bought tortillas are fine, but make sure you follow the package directions for reheating for optimum deliciousness.

Salsa

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Salsa is the condiment that brings freshness, sweetness, acidity, and spice to any good taco! Salsa just literally means “sauce” in Spanish, so it doesn’t have to specifically mean “spicy chopped tomato dip.”

You can go traditional with a great pico de gallo, (salsa made with chopped tomatoes, onion, cilantro, jalapeno, and lime) or you can try something new like salsa verde, (this Jamie Oliver recipe is made with grilled kiwi and scallions!) roasted tomato salsa, or grilled pineapple salsa. It’s always a good idea to make two salsas: 1 mild, and 1 spicy!

Guac

Guac! Everyone’s favourite way to eat avocado! You know it costs extra, but you also know it’s worth it. Guac in its simplest form is just avocado, lime, and salt, but you can also add in white onion, cilantro, tomato, and jalapeno. If you’re getting really adventurous, maybe you add cumin or sour cream. Whether you like it simple or complex, it’s a great side kick for all kinds of meats or vegan proteins, and of course amazing with any kind of tortilla (especially tortilla chips). Here’s one great recipe for flavourful guac.

Pro tip: to keep your guacamole from going brown, put a thin layer of water over its surface, and simply pour the water off before serving! Works a charm.

The main event

What are you filling your tacos with? Spiced chicken, pulled pork, classic ground beef, or grilled fish? Or maybe something veggie-based like refried beans, roasted potatoes, or crispy chickpeas? Tacos are a great opportunity to use up something in your freezer, or maybe a cheaper cut of meat from your local butcher or fishmonger. Whatever your choice for taco stardom, just make sure you season with lots of salt and pepper and use fresh herbs and spices!

Buying spices in bulk can often lessen your expenses if you have to buy ingredients that aren’t normally in your pantry. Just buy what you need, and they’ll be vibrant and fresh – and cheap!

Pickled onions

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A little something pickled goes a long way on a taco, particularly when you’re making a taco with a really rich and fatty filling (i.e., Cheese… beans… guac… beef…). Pickled onions are super easy to make and fast too. All you need is vinegar, sugar, salt, and red onion (but you can also play around and add other spices or other veggies like jalapeno or garlic too). Try this recipe – it’ll keep in your fridge for about 2 weeks.

The sauce

You can get fancy and make authentic crema at home, or you can simply mix sour cream with a little water to make it a little more spreadable/easy to drizzle. You can even put it in a squeeze bottle to get that worthy restaurant zig-zag on your tacos!

Hopefully, you’re now feeling inspired to go home and #TreatYoSelf and your loved ones to some epic tacos! Just don’t forget to make a pitcher of margaritas too. Tag @thetreatlife in your photos so I can see your creations!


Kelowna born and raised, Keddy Pavlik of TheTreatLife has been passionate about the local food scene basically since birth. If she's not in the kitchen, you can probably find her at the farmer's market or taking pictures of food. Photo Credit: Jordana Dickson.



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