Mamta's Kitchen

Taco Fillings-A Collection of Cold Fillings Ideas For Taco Shells And Burritos

Tacos Shells or Tortillas With Cold Fillings

Mamta Gupta

We first had this dish at a safari camp in Zambia, served at lunch, after a hot morning's driving around in a Jeep. It is a quick dish to make and it is excellent for an outdoor buffet/barbecue. Various salads and fillings can be served in separate bowls. Tuna and mackerel filling is the most popular with our friends. Everyone can make their own tacos, with a filling of their choice. Salad quantities are approximate. I make quite a lot, so that people can have salad on it's own if they wish. Those who do not like tortillas, can make wraps with crisp lettuce leaves like ice-berg.

Also see BBQ Selection and Marinade Selection.

These fillings can also be served as Burritos fillings.

Ingredients

  • 1-2 corn flour taco shells or soft tortillas or ready folded flat bread per person. These can be bought ready-made from most good supermarkets.

  • A selection of fillings. See below.

  • A selection of salads like finely shredded lettuce, 2-4 grated carrots, 3-4 finely chopped tomatoes, 1 thinly sliced red onions, 1-2 cups grated cheese of choice (I usually have a mature cheddar), a small bowl of olives, thin slices of 1-2 avocado pears.

  • Mexican Tomato Relish. It can be bought ready-made from most supermarkets.

  • Avocado Dip.

Instructions

  1. Prepare salads as above and dips as in each recipe.

  2. Fillings (any one of them can be used):

  3. Tuna Fish & Corn Salad

  4. Tuna or Salmon Salad You can add herbs and/or spices of your choice. A few drops of Tabasco added to it are also good. Chopped green chillies are optional.

  5. Chicken Salad with Curry Powder

  6. Chicken Salad with Mayonnaise

  7. Chicken Salad with Tandoori Chicken

  8. Chicken Salad with Tarragon

  9. Waldorf Salad

  10. Potato salad. Add other herbs or spices according to your taste. Potato salad can also be bought ready-made from any good supermarket.

  11. Chopped/thinly sliced Avocado pears, mixed with chopped onions and dressing of your choice.

  12. Crumbled up Feta cheese, mixed with chopped tomatoes, chopped red onions and a little salad cream of your choice to bind them. Chopped green chillies are optional.

  13. Any cold meats mixed up with a dressing or relish of choice.

  14. How to Serve:

  15. Heat taco shells as per instructions on the packet. Allow to cool and serve on a platter or in a basket. They do not have to be warm when served.

  16. Hold one shell in one hand and spoon 1-2 tbs. of your chosen filling into the shell.

  17. Top it up with shredded lettuce, chopped tomatoes, onions, other salads of choice, taco relish and grated cheese. Serve immediately (or it will get soggy). Avocado dip can be served on the side.

Notes

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