What’s a taco without some spice in it? Mexico is the birthplace of tacos and are usually made using meat, or shrimp and then garnished with onions, guacamole, and multiple varieties of salsa. In Mexico, they are commonly made with corn tortillas and most restaurants do not even have flour tortillas. Flour tortillas and fried taco shells are more of an American creation and its a fact that baffles the locals in Mexico.
We were quite surprised when we learned this fact quite by chance(as I wanted the waiter to make sure there was no gluten in their corn tacos because of my intolerance to gluten) on our trip to Tulum, a quaint little Mayan town located in the state of Quintana Roo facing the Caribbean Sea. It is home to pristine white sand beaches with the most turquoise waters you will ever see. It is located just a few hours south of the hustle and bustle of Cancun.
Tulum is definitely a destination for foodies and a lot of the restaurants are roofless. Most restaurants cook in and on open wood-fired ovens and grills and run on solar panels and generators especially on the jungle side. So you truly enjoy a candlelight dinner under the stars with items sourced fresh from local farmers and fishermen. You can expect abrupt closures on rainy days, so not only keep an eye on your watch for your reservations but also on the sky.
Well, let us get tacoing oops I mean talking about these Spicy tacos that have come to become a family favorite in the past few months. We pair it with some homemade Scallion/ Cilantro Lime drizzle, salsa, and guacamole to name just a few.
Spice Me Some Tacos
- 2 tsp Red chili powder
- 2 tsp Cumin powder (roasted)
- ½ tsp Tajín Clásico Seasoning
- 1 tsp Garlic powder
- Salt to taste
Filling Of Choice
- 2 cups Mushroom
- 1 pkt chicken – pre-cooked strips
- 1 lb shrimp deveined,peeled and tail off
- 1 tbsp Olive oil
- 1 small Onion Sliced
- ½ cup Green cabbage (shredded) optional
- ½ cup Red cabbage (shredded) optional
- 1 can Sweet kernel corn optional
- 1 Avocado (sliced)
- Lime wedges
- Small Corn Tortillas
- Mix the spices together
- Toss your filing of choice in bowl with the spice mix
- For Shrimp – Heat some oil in a large skillet and sauté for 6 to 7 minutes until the shrimp are cooked all the way through.
- For Chicken strips( precooked): Heat some oil in a large skillet and do a quick saute for 4 to 5 minutes depending on your level of crispiness. (remember the chicken is already cooked so don’t overdo it)
- For Mushrooms: Heat some oil in a large skillet. Add the onions for a few minutes and then add the mushrooms
- Add salt per taste
- Heat the corn tortillas real quick on your stove top or directly on a gas grill. The gas grill adds its own flavors.
- Assemble the tacos, drizzle with the Cilantro Green Onion Drizzle, your favorites salsas. Finish with slices of avocado, sprinkles of corn, cabbage and a twist of lime
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Always have FUN IN YOUR KITCHEN as every creation is your very own, and one of its kind masterpieces. This is my creation that I am sharing. If you do try the recipe, do tag me on my Instagram – Footprint The World and add the tag #footprinttheworld as it’s always so fun to see the different variations.
Infuse Your Heart With Kindness & EmpathyRGK