Taco Time

Chicken Teriyaki Tacos

Photography by Aldwin Aspillera

Recipes and Styling by

Tacos al Pastor

Shrimp Ceviche Tacos

Shrimp Ceviche tacos

1 kilo small shrimp, peeled and deveined zest and juice from 6 limes 2 small white onions,

½ cup cilantro (wansoy), chopped roughly, plus more to garnish 1 tablespoon tomato ketchup 1 teaspoon hot sauce 1 tablespoon extra virgin olive oil 1½ teaspoons sea salt

tortillas, warmed

1 Mix shrimp, lime zest and juice, onions, cilantro, ketchup, hot sauce, olive oil, and sea salt until well combined. Cover and refrigerate for 15 to 20 minutes.

2

if desired. Serves 4 to 8.

Baja-style Fish Tacos

Tacos al Pastor

FOR THE PINEAPPLE SALSA

2 tablespoons vegetable oil 2 cups fresh pineapple chunks ½ cup roughly chopped fresh mint ½ cup roughly chopped cilantro (wansoy) 1 medium white onion, chopped roughly zest and juice from 1 lime salt

FOR THE SPICE MIX

1 teaspoon cayenne pepper 2 tablespoons hot paprika 7 cloves garlic, crushed and peeled ¾ cup distilled white vinegar 1 medium white onion, chopped roughly 1 cup unsweetened pineapple juice 1 clove 1 bay leaf 1 teaspoon coriander seeds 1 teaspoon ground cumin 1 teaspoon ground oregano ½ teaspoon black peppercorns 1½ tablespoons sea salt 2 tablespoons annatto seeds (atsuete)

1 kilo pork shoulder (kasim), cut into ¾-inch slices 1 tablespoon vegetable oil

tortillas, warmed

1 Make the pineapple salsa: Heat oil in a medium grill pan over medium-high heat. Grill pineapple for 3 to 4 minutes per side or until caramelized on both sides. Allow to cool then chop into ½-inch pieces. Mix grilled pineapple, mint, cilantro, onion, and lime zest and juice until well combined. Season with salt. 2 Make the spice mix: Whiz all ingredients in a blender until smooth. 3 Combine spice mix and pork until pork is well coated. Cover and refrigerate for 6 hours or up to overnight. 4 Heat oil in a medium grill pan over medium-high heat until smoking. Grill pork for 7 to 8 minutes per side, or until cooked through and charred around the edges. Cut pork into ¼-inch-thick pieces. 5 Place about ¼ cup grilled

2 tablespoons pineapple salsa. Serve warm. Serves 4 to 8.

Chicken Teriyaki

Tac

FOR THE CHICKEN TERIYAKI

1 kilo skinless, boneless chicken thighs ½ cup store-bought teriyaki marinade (we used Kikkoman) 1 thumb-sized piece ginger, peeled and sliced thinly 3 cloves garlic, crushed and peeled 1 teaspoon sesame oil 2 tablespoons brown sugar vegetable oil

FOR THE SPICY MAYO SLAW

¾ cup Japanese mayonnaise ½ cup rice wine vinegar 1 teaspoon sesame oil 2 tablespoons Sriracha 1 head cabbage, shaved thinly

tortillas, warmed

1 Make the chicken teriyaki: Mix all ingredients except oil until well combined. Cover and refrigerate for 4 hours or up to overnight. 2 Heat oil in a medium grill pan over medium-high heat. Grill chicken for 4 to 6 minutes per side or until charred and cooked through. Set aside. Keep warm. 3 Make the spicy mayo slaw: Mix together mayonnaise, vinegar, sesame oil, and Sriracha until well combined. Add cabbage and toss well. 4 Cut chicken into bite-sized pieces and place about ¼ cup

slaw. Serve warm. Serves 4 to 8.

Baja-style h taco

FOR THE SAUCE

³ cup sour cream ³ cup mayonnaise zest and juice from 1 lime 1 tablespoon hot sauce

cilantro (wansoy) salt and pepper

1 cup ice-cold soda water 1 tablespoon vodka (optional)

used cream dory), sliced into 2-inch-wide pieces 1 teaspoon chili powder ½ teaspoon cumin vegetable oil, to deep-fry

tortillas, warmed 1 head cabbage,

1 Make the sauce: Mix all ingredients until well combined. Season to taste with salt and pepper. Set aside.

2

vodka in a medium bowl until thick and smooth. Season with salt and pepper. Set aside.

3

cumin, salt, and pepper. Set aside. 4 Heat 3 inches vegetable oil in a large, heavy-bottomed pot until temperature reads 350°F on

in batter, allowing excess to drip

4 to 6 minutes or until golden brown and crispy. Drain on paper towels.

5

1 to 2 tablespoons sauce and a handful of cabbage. Serve warm. Serves 4 to 8.