Tasty Tacos – Tricks and Tips

Recipes from the Ridge - The Irregular



Summer meals have to be easy, tasty and quick to prepare. Tacos fit the bill well. Here are some delicious ideas to try with your family and friends.




1 lb. firm fish (halibut, sole)

Olive oil

2 t. Cajun spice

3 cups shredded cabbage (red & green)

1 cup shredded carrots

1/2 cup chopped celery

1 cucumber, chopped

1 cup mayonnaise (or yogurt)

1/4 cup chopped, fresh cilantro

2 t. milk (or buttermilk)

1/2 t. lime juice

1/8 t. garlic powder

Salt to taste

Taco shells or small tortillas

Heat your grill or large skillet. Lightly oil the fish, and sprinkle the Cajun spice on both sides.

Meanwhile, make the slaw:

In a large bowl, toss together the cabbages, carrots and celery.

Make the dressing:

Combine the mayo, cilantro, milk, garlic powder, salt and hot sauce –stir well. Toss with the vegetables.

Grill the fish five to 10 minutes –turning once. Heat the tacos and wrap in a towel to keep them warm. Use cucumbers as a topping and add any delicious vegetables you wish (avocado, lime juice, tomatoes, etc.). Drizzle each with the dressing.


1 lb. ground beef

1/2 cup chopped onion

1 cup corn kernels

2 garlic cloves, minced

1 & 1/2 t. chili powder

1/2 t. cumin

1 can black beans, drained

1 & 1/2 cups cooked rice

1 & 1/2 cups shredded cheddar cheese

1/2 cup sour cream

2 scallions, sliced


6-8 tortillas

Lime wedges

Saute the beef and onions in oil until the beef is almost cooked. Add the green pepper garlic and corn –saute until the peppers are soft. Add the spices, beans and rice. Heat the tortillas until just crispy and place them in bowls. Layer the meat mixture, cheese, sour cream and scallions, and spoon the salsa on top. Serve at once with lime wedges on the side.


1 lb. ground pork* (not breakfast sausage)

½ cup beef stock

2-3 slices bacon, chopped

¼ cup chopped onion

2 tomatoes, chopped

3 T. water

1 canned chipotle chili, chopped fine

1 can refried beans

6 tortillas

Shredded iceberg lettuce


Sour cream

3 scallions, sliced

Cook the pork with the stock 45 to 50 minutes –until liquid is evaporated. In a separate pan, cook the onion and bacon until soft. Add the pork, tomatoes and water –mash together as this heats. Add the chili along with one teaspoon of the sauce from the can –cook, stirring until the liquid is absorbed again. Heat the refried beans. Heat the tortillas until softened.

Make the tacos:

Beans first, then the pork mixture, lettuce, guacamole, sour cream and scallions.

(*Pork chops can be diced and cooked instead of the sausage. Then shred it with two forks.)