Our Fave Taco Recipes

Everyone loves Taco Tuesday and here at SWAG, we are no exception! We love our tacos and we wanted to share that love by providing some of our staff’s favourite taco recipes.

Roxy: Mexican Taco Bowl

Roxy’s fave tacos aren’t even tacos! This taco recipe is a taco bowl and then we switch out the nacho chips for crispy potatoes, yum!

Ingredients:

• 4 potatoes
• 1 can crushed tomatoes
• 1 can kidney beans (drained)
• 1 avocado
• Sour cream
• 1/2 medium tomato
• 1/3 red onion
• 1/3 cup fresh coriander
• 1 tbsp lime juice
• Shredded cheese
• Sour cream

Method:

• Guacamole Smash: Don’t forget that avocado is good fat, so while wearing your avo-undies, mash the avocado in a bowl with a fork before adding finely chopped tomato, coriander (optional), and onion. Add in the lime juice and pop it to the side.
• Potatoes Chips: Preheat the oven to 200ºC, chop your potatoes into thin slices and place them on an oven tray covered in baking paper. Add some garlic salt for some extra flavour and then let them bake for around 15 minutes or until golden.
• Bean Chili: To make the bean chilli, grab your beans, cumin, paprika, cayenne, and crushed tomatoes and toss them into a pan. Leave it to simmer for 10 minutes on medium heat so that it thickens.
• Serve: Grab all your guacamole and bean chilli and pop into a bowl. Add cheese and sour cream to taste and serve with your potato chips on the side. Bon appetite!

Sarah: Fish Tacos

In Sarah’s opinion, the best tacos are fish tacos, not only are they delicious, but they are also healthy!

Ingredients:

• 3 tbsp olive oil
• 2 tsp chilli powder
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 tbsp vegetable oil
• Salt & pepper to taste
• 8 corn tortillas
• 1 avocado (diced)
• 700 grams of fish (salmon or cod)
• 1/4 cup mayo
• 2 tbsp coriander (optional)
• 1 tbsp honey
• 2 cups of shredded purple cabbage
• 1 cup of corn kernels
• 1 jalapeño (minced)
• Sriracha (to serve)
• Sour cream (to serve)

Method:

• Marinade: In a shallow bowl, mix together the olive oil, paprika, chilli powder, cumin, and cayenne pepper. Add the fish and let marinate for at least 15 minutes.
• Slaw: In a large bowl, mix the mayo, coriander, and honey and then toss in the cabbage corn and jalapeño. Add salt and pepper to taste.
• Cook: On medium heat, cook the fish (flesh-side down) for 4-5 minutes and then flip. After it is cooked, let the fish rest for 5 minutes and then flake it with a fork.
• Serve: Chuck the fish, slaw, and cut avo into the tortilla and sour cream and sriracha to taste (everything is better with sriracha)

Toby: Pulled Pork Tacos

Toby is of the opinion that if you can chuck it in the slow cooker and let it go then it is always the best recipe! This pulled pork taco recipe is easy and very much a set and forget option!

Ingredients:

• 1.3kg of pork shoulder roast
• 1 onion (diced)
• 4 cloves of garlic (minced)
• 2 tbsp tomato paste
• 4 tbsp lime juice
• 1 tbsp chilli powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp oregano
• 1 tsp of salt
• 1/4 tsp red chilli flakes
• 3 cups cabbage (sliced)
• 3 carrots (shredded)
• 1/2 cup coriander (chopped)
• 1 jalapeño (minced)

Method:

• Pulled Pork: Chuck the onion, garlic, 2tbsp of lime juice, and tomato paste into the slow cooker. Pop in the roast and then add in the chilli powder, cumin, salt, oregano, chilli flakes, and paprika (pat the meat to help it stick). Put the heat on low and set and forget for around 8 to 9 hours. Once the meat is cooked, shred it with a fork (remember to remove the fat) and then set it to cook for another 60 minutes.
• Coriander-Lime Slaw: Grab the cabbage, carrots, coriander, jalapeño, and 2 tbsp lime juice and mix them in a large bowl
• Serve: We recommend serving with sour cream and cheese and even adding in the guacamole smash from the recipe above!

To match your outfit to your food while you cook, check out our food collection and you’ll avo a new look to cook your tacos with!