5 must-try taco recipes for #TacoTuesday
It’s easy to find a great taco in Los Angeles. Just ask our restaurant critic Jonathan Gold. But with the right recipe, you can make some of the city’s best tacos in your own kitchen. Below, find links to recipes for fish tacos, duck tacos, Wes Avila’s sweet potato tacos from Guerrilla Tacos and even pastrami tacos from John Sedlar of Eloisa in Santa Fe (he was also the chef at the now-shuttered Rivera in downtown L.A.).
Grilled halibut soft tacos with lime-garlic vinaigrette
Fresh halibut is brushed with olive oil and simply seasoned with salt and pepper before it is cooked quickly over the grill. Serve the fish in warm tortillas with plenty of shredded cabbage and a fresh, tangy lime-garlic vinaigrette.
You have to try these pastrami tacos from chef John Sedlar. Crisp fried blue-corn tortilla shells are filled with sliced pastrami, sauerkraut and a drizzle of ballpark mustard, then garnished with pickled jalapeno slices. Find a great pastrami source -- we bought ours from Wexler’s Deli in the downtown Grand Central Market for the photo above -- and you’re well on your way to a magical meal.
Shrimp tacos with pumpkin seed sauce
The plump shrimp are cooked in a simple sauce flavored with toasted pumpkin seeds, olive oil, garlic, jalapeno chiles and fresh cilantro. Serve the shrimp with shredded jicama and cilantro sour cream over tortillas.
Duck tacos with chile-cherry compote
Warm corn tortillas are piled high with pan-seared duck breast and a sweet and spicy sauce. Just make sure you’ve got plenty of napkins.
Achiote-marinated yellowtail is cooked quickly over a griddle or fry pan then piled into warm tortillas with shredded cabbage and smoky chipotle mayonnaise.
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