It’s National Crunchy Taco Day! So we’re busting out some of our favorite crunchy taco bites – including fried breads, puffed wontons, and crunchy taco toppings for soups.
Celebrate with your own crunchy fiesta. Buen provecho!
These delicious Pork Carnitas Tacos feature slow cooked and tender pork butt, fork pulled and stuffed into tacos with traditional fixings. These are great for a party, let everyone build their own!
Chef Jose Mendin’s Yellowtail Ceviche Taco recipe is an Asian-Fusion spin on classic fish tacos. The yellowtail marinates in an acidic& mix of red wine vinegar, Schichimi Japanese spice blend, Yuzu juice, lime, and cilantro for half an hour. The fillets are then cooked, placed in fried Gyoza wrappers, and topped with shiso guacamole! Surprising and delicious, this Latin Asian combo will have you reaching for more!
These Ahi Tuna Tacos are filled with layers of bright and fresh Asian ingredients. Tangy cabbage slaw fills fried wonton wrappers and ahi tuna is lightly dressed before topping the slaw, letting the natural flavors of the tuna shine through.
Bring the flavors of Latin America home with Picadillo Tacos, a blend of ground pork, golden raisins, stuffed olives, sweet red peppers and onions. Stuffed into crispy corn tacos for a crunchy, sweet, salty and juicy treat, they are easy to make (and easy to eat) any day of the week.
Trying to get kids to eat healthy can be a challenge, unless your kids want tacos every day. This Chicken Taco Tomato Soup recipe, developed by Venezuelan chef George Duran, is full of Tex-Mex flavor and is easy to prepare, making it great for the whole family!