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Leite's Culinaria

Tacos You Eat Standing Up

Published 4 days ago • 2 min read

Hi Reader,

I'll admit something. I don't think I've ever eaten a taco sitting down.
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Oh, I've intended to. I've set the table, put out napkins, arranged bowls of salsa and lime wedges like I'm hosting a cooking show. But then I assemble that first taco, take a bite to make sure everything tastes right, and suddenly I'm standing over the kitchen counter, juice running down my wrist, wondering where half my dinner went.
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Sound familiar?
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There's something wonderfully uncivilized about taco night. You eat with your hands. You lean forward to protect your shirt. You chase runaway bits of filling across your plate with a tortilla chip. And nobody, not even the person who spent an hour cooking, expects impeccable table manners.
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But that's the beauty of taco night. Steak, fish, slow-cooked pork, even crispy potatoes: there's room for just about anything.
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And the best ones rarely survive the trip from the counter to the table.

A Damn Good Taco

  • Warm those tortillas. A cold tortilla is a sad little thing. Heat corn tortillas in a dry skillet until they're pliable and lightly toasted, then wrap them in a clean kitchen towel to keep them warm.
  • Don't drown the filling. Whether you're making steak tacos, fish tacos with chipotle slaw, or slow-cooker al pastor, let the main ingredient do the talking. A little salsa goes a long way. This isn't soup, people.
  • Crunch is your friend. Shredded cabbage, sliced radishes, pickled onions, or a handful of crisp lettuce can turn a perfectly good taco into one you'll remember. Even mashed potatoes become crisp and taco-friendly when you fry them until golden.
  • A little acid works miracles. Keep plenty of lime wedges on the table. That final squeeze cuts through rich pork, brightens grilled steak, and makes almost everything taste more alive.
  • Make it a build-your-own affair. Put the fillings, tortillas, and toppings in separate bowls and let everyone assemble their own. Less work for you, more fun for everybody else.

Pick your favorite from the taco recipes below, grab a stack of napkins, and don't worry too much about setting the table.

WHAT'S INSIDE...

​Steak Tacos​

For these steak tacos, flavorful flank steak is marinated in a spicy paste of garlic, jalapeno, cumin, and cilantro and then seared until medium-rare. The tacos are garnished with pickled red onions and lime.
​☞ ​Try this recipe​

​Fish Tacos With Creamy Chipotle Cabbage Slaw​

⭐⭐⭐⭐⭐ 4.92 from 12 votes

This fish tacos with creamy chipotle cabbage slaw is made with fish, cabbage, lime, cilantro, and corn tortillas.
​☞ ​Try this recipe​

​Slow Cooker Tacos Al Pastor​

Slow cooker tacos al pastor combine the traditional flavors of cumin, coriander, pineapple, citrus, and adobo. The modern part? Your slow cooker.
​☞ ​Try this recipe​

​Crispy Mashed Potato Tacos​

These crispy mashed potato tacos, filled with crunchy cabbage, creamy mashed potatoes, fresh pico de gallo, and cilantro, are unconventional yet absolutely delicious.
​☞ ​Try this recipe​

​Ancho Pork & Potato Tacos​

These ancho pork and potato tacos are a cheater's way to have tacos on the table in just 45 minutes by relying on spice-rubbed pork chops and tender potatoes wrapped in corn tortillas.
​☞ ​Try this recipe​

​Kimchi Tacos​

These Korean-inspired tacos are topped with beef bulgogi, kimchi, and a gochujang taco sauce.
​☞ ​Try this recipe​

Leite's Culinaria

David Leite

Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join 40,000 food lovers and subscribe.

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