I’m sharing the taco recipe and sources used for my Mexican taco night at home. This was first tried at my parents’ house, when my sister Chesca decided to have taco night. She knew of someone selling purely corn tacos, and from there looked up the recipe for sauces like the salsa verde. I tried to recreate it on my own (warning–it entails a lot of prep, best to get help!), but also changed it up a bit. There are no portions because I just estimated all ingredients on my own and tasted it as I prepped. Read through if you want to give it a shot.

Gluten and Dairy Free Corn Taco

Corn Taco Source: Nikka Velayo (@rustickitchenph) 09178244710

Instructions:

1. Keep frozen and bring out 5-10 minutes before cooking. They’re made purely out of corn so they break easily. Best to handle with a flat spatula. 
2. Deep fry in oil (I used coconut oil). Make sure the oil is extra hot, and cook one by one so they don’t stick together. 

Note: I also got vegan cream cheese from @rustickitchenph. It’s made purely of cashew cream. Really good!

Kinilaw

Ingredients:

Bangus Belly
Calamansi
Ginger
Onions
Green chili pepper
Vinegar

Instructions:

1. Cut bangus in small pieces using clean kitchen scissors.
2. Mix bangus in calamansi juice.
3. Chop the ginger, green chili pepper and onions and mix in with the bangus. 
4. Mix everything in a bowl. 

You can prepare this the day before or a few hours before the meal. I may I have added a bit of coco sugar to this.

Salsa Verde 

The sauce placed at the bottom of the tacos. 

Recipe: https://www.mylatinatable.com/authentic-mexican-salsa-verde/

Mango Salsa

I didn’t have avocado oil, so I didn’t add this anymore. Best to do this a few hours before so that all the ingredients are soaked together for a while. 

Recipe: https://www.mylatinatable.com/fresh-and-easy-mango-and-cucumber-salsa/

Guacamole

I personally didn’t make this strong because I needed to balance out the strong flavors from the other sauces. There are no portions here–I just tasted it as I went.

Ingredients:

Avocados
Jalapeno
Garlic
Onion
Salt
Pepper
Juice from the Japaleno jar

Instructions:

1. Mash the avocados together.
2. Chop jalapeno, garlic and onion into really small pieces. 
3. Add salt and pepper to taste. 
4. Pour in juice from the jalapeno jar. 

Steak

I used beef ribeye for this. Season it with salt and pepper, cook in a pan with coconut oil and cut into small pieces. 

Chicken

Pan fry with coconut oil. After cooking, pull the chicken and mix it with a bit of sriracha. 

Pickled Onions

Thinly slice onions and soak in vinegar for several hours. I added a bit of coco sugar to this.

Order of preparation:

1. Kinilaw 
2. Mango salsa 
3. Pickled onions
4. Salsa Verde 
5. Guacamole

Plating

There were no instructions for this so I based it on what I personally felt would go together. Here’s the order from the base to the top. 

Steak Taco

1. Taco
2. Salsa Verde
3. Vegan cream cheese
4. Steak
5. Smoked Gouda (from @inanutshellph). Just melted it and put a bit on top of the steak. 
6. Pickled onions

Kilawin Taco

1. Taco
2. Guacamole
3. Mango salsa
4. Kilawin

Chicken Taco

1. Taco
2. Salsa Verde
3. Mango Salsa
4. Chicken

There you have it! This might not be considered authentic Mexican tacos, but it’s an attempt to achieve it and keep the ingredients as diet-friendly for those who have specific allergies (like me, who can’t take in gluten and dairy). Feel free to alter, add, remove, and make it yours.