A Celebration of Life and Culture Through Tacos
I’m going to share a secret with you. Well, let’s be real it isn’t a secret at all. I love tacos, and every Tuesday is a small holiday in our multicultural home. I am a Cuban American, and my husband is an amalgam of the places and cultures that shaped his youth--he's an Oregonian, Hawaiian-Vermonter.
While we may not always agree on how to season beef or poultry, one thing we always agree on is our love of tacos! I think what I love about them the most is their versatility. There are breakfast tacos, dinner tacos and my favorite--dessert tacos! The possibilities are truly endless.
I also love that no matter the occasion or the ages and cultural background of your guests, tacos are loved and accepted by all. They're also a great example of how we can embrace and be passionate about other cuisines and cultures. I can't imagine anyone who isn't excited about consuming this colorful, delicious and varied meal. Easy to prepare and open for one to implement some culinary creativity and their own cultural interpretations, tacos are a crowd pleaser. So in honor of #NationalTacoDay, here are a few of my favorite recipes.
Turkey Taco Tuesday (serves 4-5)
- 1lb all natural, hormone free ground turkey breast
- 1 can chopped green chilies
- 3 cloves garlic, finely minced
- 1 medium yellow or white onion, finely chopped
- 1 tbsp. olive oil
- ½ tsp. cumin
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. black pepper
- ½ cup water
- 1 tbsp. green chili sauce (salsa verde)
- 2 limes juiced
- 1-cup fresh chopped cilantro
- ½ cup cotija cheese
1. Heat olive oil on medium heat
2. Add minced garlic, chopped chilies and half of your chopped onion.
Cook until aromatic and translucent.
3. Add ground turkey breast.
4. Add cumin, onion power, garlic powder, paprika, pepper and water.
Cook until ground turkey breast is fully cooked. Break up large lumps with a fork so that the turkey is well ground.
5. Add green chili sauce and lime juice. Simmer an additional 5 minutes. Serve in your choice of taco shells or torillas dress with chopped cilantro, remaining onion and cotija cheese.
Morning Sun Tacos (serves 2)
- 2 Free-range organic eggs
- 4 whole-wheat soft tortillas
- 2 strips of bacon
- 2 garlic cloves, finely minced
- 1 tsp. black pepper
- 1 tsp. chili-lime sauce
- ½ cup shredded low fat cheddar
1. Cook bacon until crispy (set aside to drain)
2. Whip eggs, minced garlic and pepper in a bowl.
Cook eggs scrambled in pan, until desired cook level*
3. Heat tortillas in pan until fluffy and brown speckles appear.
4. Chop bacon finely
5. Assemble tacos in tortillas with egg, bacon, cheese.
Top with chili-lime sauce or your choice of salsa.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Filed under: Food
Marilu is a veteran of the entertainment industry, her career in entertainment spans over thirteen years having worked with some of the most prominent creative media houses known, including, Warner Brothers, MTV and Universal Pictures. In 2014, she shifted gears to begin working as a digital marketing professional. Prior to her work at Florida Blue, she worked for Keurig in Waterbury, Vermont. Marilu is incredibly passionate about our oceans, wildlife, and conservation, and has been featured as a guest speaker at conferences nationwide for her knowledge and expertise on Marine environments and the issues affecting our oceans. A Miami native, she holds a degree in Tropical Coastal Ecosystem Resource Management from the University of Queensland and currently acts as the Surfrider Foundation's Regional Coordinator in Florida.