Live every day like it's Taco Tuesday!
Taco chance on this spec-taco-lar spice blend; it will take your tacos to the next level!
Use in place of standard taco seasoning, to make a tasty tortilla chip dip or burrito sauce, or take your huevos rancheros from ordinary to Tac-OMG!
INGREDIENTS
Sea salt, chili, onion, garlic, sweet paprika, black pepper, jalapeño, oregano, bay leaf
VEGAN + GLUTENLESS
SUGGESTED USES
Mix with sour cream/mayo to make a veggie or chip dip or to top nachos or tacos
Sprinkle on buttered popcorn
Use in place of standard taco seasoning on meat for Mexican dishes
Add to meat for burgers or kebabs
Add to cornbread mix
Add to beans or chili or soup
Add to panko or breadcrumbs for chicken fingers
*Spice blends are best if used within 6 months of purchase.**We don’t use any fillers in our spice blends so they can get a bit solid over time, especially in warmer or higher humidity homes. To avoid or solve this, shake bottles regularly or stir with a chopstick or bamboo skewer.
RECIPES
BURRITO SAUCE
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Makes just under a cup
Can be used for tacos, burritos, nachos, or just to dip veggies or tortillas chips – also makes a great burger sauce!
½ cup mayonnaise
¼ cup sour cream
1 TB Taco The Town spice blend
1-2 tsp of your favourite hot sauce (we use Valentina or Tapatio for this)
Mix all ingredients in a large bowl until well combined.
Store in the fridge in an airtight container (the longer it sits the better it will be!) Stores up to a week.
CORN RIBS
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Serves 2 but can easily be doubled
Serving suggestions:
Drizzle with burrito sauce (recipe here!) or sour cream, Sprinkle with cotija cheese, Sprinkle with cilantro
2 fresh cobs of corn
1 TB olive oil
1 TB Taco the Town spice blend
Cut your corn vertically/lengthwise once so you have two long halves, then cut those halves vertically/lengthwise so you have four “ribs”.
Whisk Taco the Town spice blend into olive oil until well combined.
Using a pastry brush (or your fingers) brush taco oil all over kernel side of your “ribs” so it gets into all of the cracks.
Air-fry for 15-20 minutes at 350°F or grill until nicely browned (ribs will “curl” but that’s normal).
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Makes enough for 2 large salads
Store in air-tight container in fridge
2-4 garlic cloves (depending how garlicky you prefer things)
Juice of ½ lime
3 TB olive oil
1 TB Taco the Town spice blend
¼ cup mayonnaise
1 TB Dijon mustard
2 TSP Worcestershire
½ teaspoon fresh ground pepper
Salad suggestions (as pictured)
1 head romaine lettuce, sliced
1 cup red cabbage, sliced thin
½ cup cherry tomatoes, halved
½ cup black olives, sliced
½ cup cotija cheese, crumbled
½ avocado, diced
½ cup pickled onions (or regular red onion, sliced thin)
½ cup fresh corn (or canned or thawed frozen)
1 cup store bought crispy tortillas strips
About ½ of the above recipe for dressing
Using an immersion or standard blender, blend all ingredients until smooth.
Use as salad dressing or even as a dip for veggies