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.
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
- Mix flour with salt and baking powder.
- Add oil and start working the dough.
- Slowly add lukewarm water and work until the dough comes together.
- Divide the dough into 15 balls.
- Cover the dough balls with a dry kitchen towel and let rest for 30 min.
- Roll each dough on a floured surface with a pin.
- Put a non-stick medium pan over medium-high heat.
- Add just a drizzle of oil to the pan.
- Once the pan gets hot cook the taco shells one by one, for 45 sec to one minute on each side.
- Put them on a big plate and cover with kitchen towel, so they remain warm and soft
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
- Cut the onion very finely and set aside.
- Dice the tomatoes and coriander or parsley and set aside.
- Mash the avocado using a fork.
- Add lime juice and mix well.
- Add tomatoes, coriander and onion.
- Season with salt and pepper and mix until very well incorporated.
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
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
- Cut the onion very finely and set aside.
- Dice the tomatoes and coriander or parsley and them to the onion.
- Season with salt, pepper and cumin.
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
Ingredients
- 400 g shrimps
- 2 tbsp. olive oil
- Juice & zest of 1 lime
- Salt
- Pepper
Instructions
- Clean the shrimps and remove their head and shell.
- Season with salt and pepper.
- Sautee with olive oil for 2-3 minutes on each side.
- Add lemon juice and zest halfway through the cooking time.
- Once they’re done, remove from the heat and set aside.
Assembling
Top each taco wrap with the fillings you love and enjoy.
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