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Crispy Tortillas & Taco Bar Garnishes

Related Ingredients
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Tasting Notes

Red cabbage, raw and finely julienned, packs a little more crunch, earthiness and palate-cleansing properties than plain old shredded lettuce, and it makes the perfect garnish for a boldly flavorful taco.

Michael Mina’s double-decker taco shells – a soft, charred corn tortilla wrapped around a crispy fried tortilla and secured with a smear of black bean purée – add textural interest to your at-home taco bar and creamy avocado brings richness.

Tips & Techniques

  1. Plan ahead. Get all your tools and plates ready before you begin frying the tortillas. Once the oil is sizzling, it’s essential to focus your attention on the frying pan.
  2. Fried tortilla tips. As the tortillas fry, keep them from sticking by using tongs to flip and then fold them. Be sure to have some salt on hand to season your tortillas well as soon as they come out of the fryer, and then drain them over a towel.
  3. Grilled tortilla tips. Grilled tortillas dry out easily, so grill them right before serving and then keep them on a heat-safe dish that can sit on the grill to keep them warm until you’re ready to serve them.

Toolbox

This tool is one we find especially helpful when making this dish.

  1. Tabletop grill.  To get the perfect char marks on your grilled tortilla, use a standard outdoor grill or a tabletop grill made for indoor use.

The list below includes all the equipment you’ll want to make this dish.

  • Large sautoir
  • Tabletop grill
  • Medium baking sheet with rack and paper towels
  • Microplane grater
  • Citrus reamer 
  • Chef’s knife
  • Tweezers
  • Fish spatula
  • Mandolin
  • Cutting board
  • Bowl

Taco Bar Fixin's: Crispy Tortillas, Red Cabbage and Avocado


Ingredients

Serves: 4

Total Time: 20 minutes

Active Time: 20 minutes

 

Method
  1. Remove the outer leaves and core from the red cabbage. Thinly slice using a knife or madeleine.
  2. Fill a large saucepan with canola oil and heat oil until it reaches 325°F. Fry the tortillas (approximately 3-4 minutes), making sure not to overcrowd the pan. When frying the tortillas make sure to keep them from sticking, use tongs to flip them over, and then fold them in half, holding them under the oil in half, to create a hard taco. When they come out drain them over a paper towel.
  3. Grill half of the tortillas over a grill or the flame of a stovetop. Keep warm.
  4. Assemble tacos: place a soft taco on a flat surface, then a layer of bean purée, then a hard taco, then some grilled fish, meat or chicken, avocado, cabbage, crema, pickles, and a squeeze of lime. Serve with beans or put the beans inside.

Here is a great way to turn this dish into a meal

Black bean purée nachos & cabbage salad

Ready for the best nachos ever? Layer the fried tortillas with the bean purée, shredded cheese and roasted peppers, and then bake until heated through. Serve with a salad of julienned cabbage dressed with olive oil and the liquid from the Quick Pickles. Garnish with fresh cilantro and lime-crema.

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