The taco is the Mexican equivalent of the paratha roll: ubiquitous, the ultimate street food that is easy-to-make, and the perfect oomph for that ever-elusive chatpata flavour.

How old tacos are is a topic of contention among food historians — there is anthropological evidence that indigenous people ate a version of fish tacos in the valley of Mexico. Dishes similar to tacos were also known to exist in pre-Columbian societies — before the brutal colonisation of the country by the Spanish.

The word ‘taco’ could also be rooted in the indigenous Nahuatl [Aztec] word ‘tlhaco’, meaning half or middle. Other food historians argue, however, that tacos were invented in the 18th century as a worker snack by silver miners in Mexico.

Regardless of its origins, the taco has been shaped and influenced by immigration — various regional and international influences have resulted in different types of tacos. The popular taco al pastor, for example, was invented by Lebanese immigrants to Mexico, who were probably inspired by the shawarma.

The Mexican equivalent of the paratha roll is the perfect light snack for the summers

FISH, CHICKEN OR SHRIMP TACOS

Tacos are quick to make, light on the tummy and can be a snack or a meal — perfect for these hot summers. The best part about tacos is that you can add or subtract any filling and you can’t go wrong. It’s all about adding some delicious vegetables, a protein filling (or not) and adding that extra zing with some salsa or chutney.

Don’t feel up to having meat? Just stuff it with extra vegetables. Craving something meaty? You have your pick of fish, chicken, shrimp or beef (recipes for three of these are given below). Don’t have the time to make tortillas? Just use store-bought ones or substitute with roti.

INGREDIENTS

For the tortillas (makes 10)
2 cups white or wheat flour
1 teaspoon baking powder
1 teaspoon salt
¼ cup unsalted butter
¾ cup warm water

FOR THE CHICKEN FILLING

2 pounds chicken thighs, boneless and skinless
1.5 teaspoons or to-taste salt
1 teaspoon black pepper
2 teaspoons chilli powder
1 teaspoon onion powder
½ teaspoon cumin seeds
1 tablespoon minced ginger/garlic
4 tablespoons lemon juice
4 tablespoons oil

FOR THE FISH FILLING

1½ pound fish fillets (any kind of white fish will do), cut into 4-inch-by-1-inch pieces
1½ teaspoons black pepper
1½ teaspoons or to-taste salt
2 teaspoons minced ginger/garlic

FOR THE FISH BATTER

1 cup white or chickpea/besan flour
1 teaspoon baking powder
1 teaspoon or to-taste salt
1 teaspoon chilli powder
½ teaspoon cumin seeds/ zeera
Water, as needed

FOR THE PRAWN FILLING

1 pound shrimp, deveined and peeled
1 teaspoon or to-taste salt
1 teaspoon black pepper
1 teaspoon chilli powder
½ teaspoon chilli flakes
1 tablespoon minced ginger-garlic
1 tablespoon finely chopped coriander
1 lemon
2 tablespoons oil

FOR THE COLESLAW

2½ cups shredded cabbage
1 teaspoon or to-taste salt
¼ cup spicy mayonnaise (mix some chilli sauce with the mayo to make your own)
½ cup finely chopped cilantro
2 tablespoons lemon juice

FOR THE TACOS

10 tortillas
Coleslaw
Salsas and chutneys of your choice
Fish, chicken or shrimp filling
Queso Fresco or any other cheese of your choice
1 small onion, finely sliced
1 tomato, finely chopped
1 bell pepper, finely chopped
1 avocado, sliced (if available)
½ cup pickled radishes
½ cup finely chopped cilantro
½ cup finely chopped mint
10 lemon wedges

METHOD

1. Make the dough for the tortillas. These can be made with either wheat or white flour — depending on your preference. Mix all the dry ingredients together. Then add the oil a little at a time while stirring. Add half the water and mix well. Then add the rest of the water and keep on mixing till dry crumbs form. Keep on mixing till a dough forms. Add more water as needed/ if the mixture is too dry.

2. Knead the dough a few times. Stretch the dough, fold it, press it down and repeat. Form the dough into a ball. Split and roll into 10 small round pieces.

3. Set aside for half an hour to two hours in a metal dish or bowl — this will allow the dough to rise.

4. Make the fish/ chicken/ prawn filling.

5. Making the chicken filling: In a bowl, mix all the ingredients and cover the chicken thighs with it. Set aside in a fridge for an hour or two, so that it marinates well. Add oil, as needed, to a frying pan. Fry the marinated chicken well for a few minutes on each side. Put aside to cool. Then chop into small pieces or shred well.

6. Making the fish filling: Rub the seasoning on the fish fillets. Set aside to marinate. Make the batter: add the seasonings and the flour and mix well. Add the water and stir until a thick paste forms. Dip the seasoned fish fillets in the batter and fry them. Set aside to cool.

7. Making the prawn filling: Add all the spices, the ginger-garlic paste and the chopped coriander. Cut the lemon in half and squeeze the juice over the prawns (make sure to remove the seeds). Add the oil. Mix everything well. For the best results, leave prawns in marinade for 24 hours or overnight. Stir fry the shrimp and set aside.

8. Cooking the tortillas: Lightly dust a rolling surface and a rolling pin with flour. Then, roll out each of the dough balls evenly in all directions with the pin. Heat up a tawa or griddle. When it is very hot, place the tortilla on it and cook on each side for 30-45 seconds or until brown spots appear (it’ll look similar to what a roti looks like when done).

9. Toss all the ingredients together to make the coleslaw. Chop all the vegetables and place in separate plates.

10. To make the tacos, simply add the protein filling to the tortilla. Add the vegetable toppings. Spoon over the cheese, coleslaw and any chutneys or sauces as desired. Squeeze some lemon juice on the taco filling. Fold the tortilla. Bend to the taco and enjoy!

Published in Dawn, EOS, August 4th, 2024