From a delicious shrimp taco to vegetarian. Chef Ian Berry with the Prairie Roots Food Co-op whipped up some delicious recipes that will bring new flavor to your tacos. With unique ingredients and bold spices, these tacos are sure to be a hit any day of the week!
Mango habanero shrimp taco:
- 2 Ibs. raw DeVane peeled medium-size shrimp (31 to 40 count)
- 2 cups fresh mango purée
- Tbsp chili powder
- 2 tbsp agave
- Tsp kosher salt
- Juice of 1 lime
- Your favorite habanero hot sauce adjust to desired heat (are use Yucatán sunshine)
Cook over medium to high heat until reduced to a syrup.
Drain reserved shrimp thoroughly, pat dry
Add shrimp to mango mixture and continue to cook until shrimp cooked thoroughly. About 4 to 5 minutes.
*Note - do not over cook shrimp as they will become rubbery.
- 1 cup diced pineapple
- One scallion sliced thin
- 3 tbsp small diced red bell pepper
- Juice of one lime
- One pinch of salt
*Combine all ingredients – serve.
Using flour or corn tortillas, place mango habanero – shrimp mixture on tortilla with spring mix or fine shredded cabbage. Top with pineapple salsa and freshly torn cilantro.
Korean beef taco:
- 1 Ib. shredded beef (crock pot roast works well)
- 1/2 cup tamari or gluten-free soy sauce
- 1/4 cup brown sugar
- 2 tbsp. lime juice or 2 freshly squeezed
- 2 tbsp. Sam ball chili paste (adjust for desired spice level)
- Tbsp. fresh chopped ginger
- Tbsp. minced garlic
- 1/2 tsp. sesame oil
- Tsp. ground Cumin
- 1/2 cup water
- 1/4 cup cornstarch
Combine all ingredients except beef, corn starch, and water
bring to a simmer in a sauce-pot
In a separate mixing bowl combine cornstarch and water whisk together thoroughly.
Add cornstarch liquid to simmering sauce pot, increase heat until boiling is achieved. Mixture should become thickened and sauce like.
Reduce heat to low-medium, add shredded beef – cook until beef is heated through. About 5 to 7 minutes.
Serve on warm flour or corn tortillas with Cotija cheese, "You Betcha" brand Kimchi and fresh cut green onions.
*Note: to make dairy free leave of cheese, to make gluten-free use just corn tortillas
Portabella mushroom fajita:
- 5 large Portabelle caps, stems and gills removed (cut then into 1/2 inch slices)
- 1 red and 1 green bell pepper (cut into 1/2 inch slices)
- 1 yellow onion (peeled and cut into 1/2 inch slices)
- 1 can of tomato sauce
- Tbsp. of lime juice or 1 lime freshly squeezed
- Tsp. of Cumin
- Tsp. of chili powder
- 2 oz. of Off the Deck Hot Sauce
- 2 oz. vegan Worcestershire sauce
- 2 oz. agave
In a very hot large sauce pan, add enough vegetable oil to coat the bottom of the pan. Oil should be hot enough that it just begins to smoke.
Add onions evenly across the bottom of the pan, do not agitate until a dark color begins to form on the edges of the onion. About four minutes.
Add peppers and stir to combine. Cook an additional five minutes
Add Portobellos and stir to combine. Cook until Portobellos begin to color.
In a mixing bowl combine all other ingredients and whisk thoroughly.
Add sauce mixture to mushroom mixture and stir to combine.
Cook until most of the liquid absorbs into mushroom mixture.
Serve on warm flour or corn tortillas top with “Dirthead” micro greens.