Taco 'Bout a Good Tuesday

Recipes by Sarah Feustle | Photos by Eliza Hsu Chen

Tacos are a brilliant invention — you can’t deny that. They’re a satisfying mashup of flavors and textures, all wrapped up in a cozy carb blanket. So why not infuse the distinct flavors of other cuisines into the ideal fusion meal?

Curry Tofu Tacos

Curry tofu

Ingredients

12 oz. tofu (drained)

2 tbsp curry poweder

1 tsp cumin

¼ cup heavy cream

1 ½ tsps. salt.

Preparation

Slice a 12 oz. block of drained tofu into ½ inch planks and season both sides of the planks with 2 Tbsps. curry powder and 1 tsp. cumin, pressing lightly to adhere the spice. Heat a large, nonstick skillet over medium-high heat. Once hot, add tofu in a single layer (it might not all fit at once) and let cook about 4 minutes, or until it lifts easily from the pan. Flip planks and cook another 4 minutes. Repeat with any remaining tofu. Once cooked, slice each plank in half lengthwise and place in the skillet with ¼ cup heavy cream and 1 ½ tsps. salt. Move tofu around gently to coat and cook over medium-low until liquid is evaporated. Serve with cucumber slaw and yogurt sauce in a naan.

Cucumber slaw

Ingredients

¼ cup mint

½ cup plain, full-fat Greek yogurt

2 large cucumbers

½ cup green cabbage, shredded

Preparation

Combine ¼ cup mint, coarsely chopped, ¼ cup cilantro, coarsely chopped and ½ cup plain, full-fat Greek yogurt in a large bowl. Season with salt and pepper and add a little water, thinning to desired consistency. Add 2 large cucumbers, matchsticked, and ½ cup green cabbage, shredded, and mix well.

Yogurt sauce:

Ingredients

8 oz. of plain, full-fat Greek yogurt

1 lemon

2 tsps. honey

1 clove of garlic, minced

¼ cup water

Preparation

Combine 8 oz. of plain, full-fat Greek yogurt, juice of 1 lemon (about 3 Tbsps.), 2 tsps. honey, 1 clove of garlic, minced and ¼ cup water in a small bowl. Add more water, 1 Tbsp. at a time, thinning to desired consistency. Season with salt and pepper.

Curry tofu tacos are an irresistible dish for vegetarians and meat-eaters alike.

Middle Eastern Chicken Tacos

Pomegranate chicken:

Ingredients

2 lbs. boneless, skinless chicken thighs

2 cloves of garlic, minced

½ tsp. crushed red pepper

3 Tbsps. pomegranate molasses

1 Tbsp. vegetable oil

Preparation

Combine 2 lbs. boneless, skinless chicken thighs, 2 cloves of garlic, minced, ½ tsp. crushed red pepper and 3 Tbsps. pomegranate molasses in a large bowl. Cover and chill for 1 – 2 hours. Heat 1 Tbsp. vegetable oil in a large skillet. Working in two batches, cook chicken until golden brown and cooked through, 6 – 8 minutes per side. Once chicken is cool enough to handle, shred into bite size pieces with a fork (or your hands). Serve with parsley relish and yogurt sauce in a pita.

Parsley relish:

Ingredients

½ cup dried currants

½ cup unsalted, roasted pistachios or cashews, coarsely chopped

2 Tbsps. olive oil

1 Tbsp. pomegranate molasses

¾ cup parsley, coarsely chopped

½ cup mint

Preparation

Combine ½ cup dried currants, ½ cup unsalted, roasted pistachios or cashews, coarsely chopped, 2 Tbsps. olive oil, 1 Tbsp. pomegranate molasses, ¾ cup parsley, coarsely chopped and ½ cup mint, coarsely chopped, in a medium bowl. Season with salt and pepper and mix well.

Middle Eastern chicken tacos are a fusion of spice and savory flavor.

Thai Shrimp Tacos

Lime garlic shrimp:

Ingredients

1 lb. peeled, deveined shrimp

1 clove of garlic, minced

2 Thai chiles, minced

1 tsp. salt

1 tsp. sugar

1 Tbsp. fish sauce

2 Tbsps. lime juice

1 Tbsp. vegetable oil

Preparation

Combine 1 lb. peeled, deveined shrimp, 1 clove of garlic, minced, 2 Thai chiles, minced, 1 tsp. salt, 1 tsp. sugar, 1 Tbsp. fish sauce and 2 Tbsps. lime juice in a large bowl. In a large skillet, heat 1 Tbsp. vegetable oil over medium heat. Add shrimp and sauté, stirring frequently, until shrimp are pink and opaque, about 6 minutes. Serve with papaya salad in a tortilla.

Papaya salad

Ingredients

½ cup roasted peanuts, coarsely chopped

¼ cup cilantro leaves, roughly chopped

1 serrano chile, seeded and thinly sliced lengthwise

1 large mango, sliced into thin strips

½ medium papaya, sliced into thin strips

4 scallions, thinly sliced lengthwise

2 Tbsps. rice vinegar

1 Tbsp. plus 1 tsp. honey

1 tsp. fish sauce

½ tsp. chili powder

¼ tsp. Dijon mustard

1 lime

¼ cup vegetable oil

Preparation

Combine ½ cup roasted peanuts, coarsely chopped, ¼ cup cilantro leaves, roughly chopped, 1 serrano chile, seeded and thinly sliced lengthwise, 1 large mango, sliced into thin strips, ½ medium papaya, sliced into thin strips and 4 scallions, thinly sliced lengthwise, in a large bowl. In a separate small bowl, whisk together 2 Tbsps. rice vinegar, 1 Tbsp. plus 1 tsp. honey, 1 tsp. fish sauce, ½ tsp. chili powder, ¼ tsp. Dijon mustard and the juice and zest of 1 lime. Continue whisking while slowly adding ¼ cup vegetable oil until combined. Season with salt and pepper. Drizzle the vinaigrette over the slaw and toss to combine.

A delicious Thai twist on the classic shrimp taco.