Trendy mar­gar­i­tas!

Ev­ery­one loves taco night—and these tasty new fill­ings (plus a frosty mar­garita!) make it even more de­li­cious!

Woman's World - - ✻ Start Your Week With A -

2 Serve ta­que­ria-style fill­ings!

Start with one or two clas­sic taco fill­ings like seasoned ground beef, pulled pork or re­fried beans and the typ­i­cal fixin’s— shred­ded let­tuce, shred­ded cheese, sour cream and salsa. Then, mix things up with one or more of the lat­est taco fla­vor com­bos, such as . . .

✤ Fried av­o­ca­dos! A hit at trendy taco food trucks, this fill­ing is sur­pris­ingly easy to make at home. Dip thick slices of av­o­cado in beaten egg, then in flour; fry in veg­etable oil and sprin­kle with salt. Add two or three slices per taco, topped with a driz­zle of spicy mayo, such as Hell­mann’s Spicy Chipo­tle!

✤ Buf­falo chicken! This pop­u­lar taco is a guar­an­teed crowd-pleaser. Mix wing sauce into shred­ded ro­tis­serie chicken, then dress tacos with ranch dress­ing, shred­ded let­tuce and crum­bled blue cheese.

✤ Mango shrimp! For a trop­i­calin­spired taco, fol­low di­rec­tions to prep frozen pop­corn shrimp and pair with trop­i­cal fruit salsa, like New­man’s Own Mango or Pace Peach Mango.

✤ Fried eggs and hot sauce! For a fun break­fast-in­spired taco, fry eggs over hard, let cool and slice into strips. Pile into a taco shell with cooked shred­ded hash browns and hot sauce!

1 Make sum­mer’s trendi­est mar­garita!

Get the party started with a round of mar­gar­i­tas! Use your fa­vorite recipe or a pre­made mix, or whip up the sum­mer’s hottest mar­garita fla­vor— melon & basil! The night be­fore your party, freeze 5 cups fresh honey­dew melon balls (you can also use can­taloupe or pineap­ple) in re­seal­able plas­tic bags. When guests ar­rive, set up your blender and purée 1 cup tequila, 1/3 cup triple sec and 1/2 cup packed basil leaves un­til basil is finely chopped; strain into a bowl. Stir in 1 can (10 oz.) frozen mar­garita mix. In batches, blend with frozen melon un­til smooth and frothy. (Makes 8 serv­ings.)

3 Com­bine crunchy and soft!

Of­fer guests a choice be­tween hard taco shells and soft flour tor­tillas, or let them try both in one taco— crunchy on the in­side and soft on the out­side! You can even spread a thin layer of re­fried beans or sour cream be­tween the two for ex­tra fla­vor.

4 Serve “street corn” on the side!

The most pop­u­lar Mex­i­can side dish is a cheesy, tangy riff on corn on the cob! Start by grilling or boil­ing shucked ears of corn un­til ten­der. While still warm, roll the ears in melted but­ter, then spread with mayo. Sprin­kle with finely shred­ded Cotija or jack cheese and chili pow­der. Serve with lime wedges and plenty of nap­kins! For dessert, keep things light with dulce de leche ice cream or co­conut sor­bet!

■ Tip! It’s fun to use pa­per plates and nap­kins in “spicy” col­ors like cayenne, hot pink and lime!

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