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Taco night

April 6, 2018 By Mandarina Leave a Comment

Tacos

Tacos

Tacos

My tacos story started almost 1 year ago, when Bonvivant was looking for tacos in Tirana. We went for a taco date and had a great evening even though we barely knew each other. As you see, we own to tacos the beginning of a great friendship.

Months later she organized a taco night at her place and we all loved it, plus it became super popular on Instagram and everyone was asking for recipes. I say recipes, because you need to prepare different sauces and fillings separately and then fill taco shells or tortilla wraps. It’s not difficult, you just need to be a bit organized.

I’m sharing with you some typical fillings, but you may experiment endlessly, consider taco shells as a blank canvas and play with ingredients and flavors.

I also made my own wraps. Store bought taco shells or tortilla wraps are very convenient, but homemade ones are always the best. Below is my go-to recipe for wheat taco shells. It’s super easy and makes about 15 tacos. Anyway if you’re short on time, or want to enjoy tacos without much effort, you may buy premade taco shells and enjoy a taco evening with your friends.

taco wraps
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Homemade wheat taco/tortilla wraps

Ingredients

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp sat
  • 1/3 cup oil (choose between olive oil, sunflower oil, or canola oil) + more to cook the taco shells
  • 1 cup lukewarm water

Instructions

  1. Mix flour with salt and baking powder.
  2. Add oil and start working the dough.
  3. Slowly add lukewarm water and work until the dough comes together.
  4. Divide the dough into 15 balls.
  5. Cover the dough balls with a dry kitchen towel and let rest for 30 min.
  6. Roll each dough on a floured surface with a pin.
  7. Put a non-stick medium pan over medium-high heat.
  8. Add just a drizzle of oil to the pan.
  9. Once the pan gets hot cook the taco shells one by one, for 45 sec to one minute on each side.
  10. Put them on a big plate and cover with kitchen towel, so they remain warm and soft
Guacamole
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Classic guacamole

Ingredients

  • 1 & ½ medium avocado well ripen
  • A handful of cherry tomatoes
  • 1/2 medium shallot
  • ½ bunch of coriander or parsley
  • Juice of 1 lime
  • Salt
  • Pepper

Instructions

  1. Cut the onion very finely and set aside.
  2. Dice the tomatoes and coriander or parsley and set aside.
  3. Mash the avocado using a fork.
  4. Add lime juice and mix well.
  5. Add tomatoes, coriander and onion.
  6. Season with salt and pepper and mix until very well incorporated.

 

Sour cream
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Sour cream

Ingredients

  • 1 cup sour cream
  • Zest of 1 lime
  • Salt
  • Pepper

Instructions

Directions

Add lemon zest, a pinch of salt and pepper to the sour cream and mix well.

Notes

If you cannot find sour cream or prefer something lighter, yogurt works well as a replacement.

 

Pico de gallo
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Pico de gallo

Ingredients

  • 2 handfuls of cherry tomatoes
  • 1/2 medium shallot
  • 1/2 bunch of coriander or parsley
  • Juice of half lime
  • Salt
  • Pepper
  • Kumin

Instructions

  1. Cut the onion very finely and set aside.
  2. Dice the tomatoes and coriander or parsley and them to the onion.
  3. Season with salt, pepper and cumin.

 

White cabbage
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White or red cabbage

Ingredients

  • ¼ of one medium cabbage
  • Juice of 1 lime
  • Salt
  • Pepper

Instructions

Thinly slice the cabbage.

Season with salt and pepper and add the lime juice.

 

Sauteed shrimps
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Sauteed shrimps

Ingredients

  • 400 g shrimps
  • 2 tbsp. olive oil
  • Juice & zest of 1 lime
  • Salt
  • Pepper

Instructions

  1. Clean the shrimps and remove their head and shell.
  2. Season with salt and pepper.
  3. Sautee with olive oil for 2-3 minutes on each side.
  4. Add lemon juice and zest halfway through the cooking time.
  5. Once they’re done, remove from the heat and set aside.

Assembling

Top each taco wrap with the fillings you love and enjoy.

Related

Filed Under: Recipes, Savory Tagged With: best guacamole recipe, guacamole, how to make taco shells from scratch, international cuisine, make your own tacos from scratch, mexican cuisine, taco night, taco tuesday, tacos

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Welcome to Mandarina Yum!

mmMy name is Ejona Varangu and I am a full time researcher in the telecommunication industry, and part time food blogger. I blog from a small apartment in Tirana, Albania, where I live with my better half and our two cats Weirdo and Pixel.

I started cooking in late 2013, when I decided to live alone, and I missed the great homemade dishes that my mum prepared, before that, I couldn’t even boil an egg by myself. Little by little I started experimenting with new ingredients and techniques and I loved every single minute of it. Find out more…

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