Tag: cilantro

Cinco de Mayo was Thursday ………. Hawaiian Tacos ………was our celebration!

Cinco de Mayo—or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a celebration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. Cinco de Mayo traditions include parades, mariachi music performances and street festivals in cities and towns across Mexico and the United States.

History lesson complete………. I like to try different taco flavors and fillings. I must admit my first attempt at these tacos was not quite what I had my mind and heart set on. Plus, the pictures were …..well, horrible, not through any fault of the photographer.

I tried a Pinterest  trick/hack that was half a success. The trick its self worked well. Its the one where you place tortilla shells over the grates in the oven, bake them and when they are done they are a stand up taco shell. That part worked, what didn’t work was taking pictures using that shell. You couldn’t see the filling inside……booo!

Originally I used skirt steak for the meat of the taco. While it was tasty, the meat was too tough. Onward plan B.

Place B was much simpler using ground beef. Also a more traditional taco filling. I browned the meat and added garlic, ginger, and soy sauce. Easy enough.

I warmed the tortillas in a skillet, I used cast iron, but any small skillet will do. I find spraying the tortillas with cooking spray and using a small skillet to fry them is the easiest way. Plus you aren’t frying in oil.

I chose toppings in keeping with the ginger, garlic, soy sauce flavor of the ground beef. Pineapple, now I will say this about pineapple……when ever possible buy fresh and cut it yourself. The flavor is wonderful! And it was perfect for Hawaiian Tacos.

Cotija cheese, red onion, cilantro, and Sriracha sauce rounded out the toppings. I love Cotija cheese for tacos. Named after the town of Cotija in Michoacán, Mexico, it’s a salty, crumbly, dry cow’s milk cheese and is like a cross between feta and Parmesan.

I didn’t realize until I made my Hawaiian Taocs that is was Cino de Mayo, so it was an impromptu celebration with a Hawaiian twist.

Hawaiian Tacos are super easy to make and a great way to celebrate Cino de Mayo or Thursday???

Whatever day of the week Hawaiian Tacos are “Aloha nui loa”……translation……… very much love!

Hawaiian Tacos

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• Author: Marty Boyd
• Yield: 8 1x

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Ingredients

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• 3 tablespoons soy sauce
• 1 tablespoon finely grated garlic
• 1 tablespoon finely grated peeled fresh ginger
• 1 1/4 pounds ground beef
• Salt and Pepper to taste
• corn tortillas
• Cotija cheese, crumbled
• Fresh pineapple, diced
• Red onion, thinly sliced
• Cilantro, rough chopped
• Sriracha sauce

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Instructions

1. In a large skillet. Brown ground beef. Add garlic, ginger and soy sauce and continue to cook for 5 minutes.
2. Warm corn tortillas sprayed with nonstick cooking spray in a small skillet over medium high heat. To serve place ground beef mixture in warmed tortilla. Top with cheese, diced pineapple, sliced red onion,cilantro and Sriracha.

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