Delicious taco variations: Flavours from pork to tofu

The basis of this Mexican snack is the tortilla, a flatbread made from corn flour, usually of a smaller diameter for tacos. Alternatively, you can use corn shells from stores – hard and folded in half, creating a space for stuffing (prevalent in the United States). Before adding the filling, the tortilla should be toasted in a pan, and the shell should be heated in a microwave or oven.

Mexicans particularly enjoy pork tacos, but not with ground pork; instead, they use pork chops or cut into thin strips. For instance, pork neck (450 g), which is then coated in adobo paste made from ground chili peppers (2 tablespoons) and sprinkled with cumin (1 teaspoon), salt, and pepper. Set it aside for half an hour in a cool place, then fry until browned. Prepare salsa from diced pineapple, finely chopped red onion, and fresh coriander leaves. Place the meat and a portion of pineapple salsa on the heated tortillas. Serve immediately.

Cut chicken breast (450 g) into thin strips, season with smoked paprika, salt, and freshly ground pepper, then fry in hot olive oil until the meat turns golden. Meanwhile, prepare the salsa: dice ripe mangoes (2 pieces) and mix with finely chopped red onion and jalapeño pepper, season with lime juice and a few coriander leaves—place pieces of chicken and a portion of mango salsa on the heated tortillas. Serve immediately.

Delicious taco fillings can include seafood, such as shrimp. Half a kilogram (450 g) of these crustaceans, peeled and cleaned, seasoned with lime juice (1 tablespoon), olive oil (1 tablespoon), chili powder (1 teaspoon), salt, and pepper, then fry in a pan. Prepare guacamole by mashing the flesh of two avocados with a fork, adding finely chopped tomato and red onion, pressed garlic (1 clove), lime juice (1 tablespoon), salt, and pepper, and mixing thoroughly. Place the shrimp and a generous spoonful of guacamole on each tortilla. Serve immediately.

The basis for a delicious taco filling can also be minced beef (450 g), which is placed in a pan with previously sautéed finely chopped red onion. Add pressed garlic (2 cloves). When the meat is browned, add canned diced tomatoes, season with cumin and chili powder (1 teaspoon each), salt, and pepper. Simmer on low heat for 10 minutes. Meanwhile, prepare the salsa by combining finely chopped habanero pepper with fresh coriander and a small amount of salt. Place the meat and a spoonful of salsa on the tortilla and serve the dish hot.

If you don't eat meat, fish, or seafood, you can make a tasty taco filling with tofu, a soy milk curd that has been a dietary staple for Asians for centuries. Cut the tofu (400 g) into cubes and marinate for fifteen minutes in soy sauce (1 tablespoon) with the addition of smoked paprika (1 teaspoon). Then sauté until golden. In a separate pan, sauté vegetables cut into strips: red and yellow bell peppers and courgette. Season with salt and pepper. Place a portion of tofu and vegetables on the heated tortillas and serve immediately.