Plating this was a pain, but eating it was worth it. The sauce was cilantro garlic and lime with chopped green onions and a sour cream base. Tossed over shredded cabbage. I also made some guacamole for my wife to put on hers although I don’t care for it.
First time making something like this, I just sort of felt it out. Cheese is feta with chili powder and lime juice since I couldn’t find cotija cheese. I didn’t really like the slaw so I’d probably make it with just iceberg lettuce or fajita veggies instead.
Any Lemmy chefs have any advice/criticism for me? I’d love to improve
I usually wet the tortillas a bit, which helps bring out their flavor. Also, I often stick some toothpicks in them to hold the whole thing together, then toast a little in device of choice (toaster oven, air-fryer, etc). A little oil lightly basted on the outside helps add some subtle crispness.
Overall, my basic approach to tacos is-- whatever tastes good together is vastly more important than trying to make them any particular ‘traditional’ way. That said, sauce is almost always a critical element, and dry tacos can suck it.