A&A’s Tacos
Having moved countries a lot in the last few years, we learned to live pretty lean. We accumulated only what we needed or what was useful. We had a few nice things, but not a garage-full of them. We gave away stuff where it was impractical to move it (RIP the Eames chair and ottoman). Stef packed up our stuff on a Zoom call and we never looked back. I mean, I managed to bring back pretty much all of my stuff on a single flight from Japan to the UK.
But now we’re a bit more settled. And we have a few more nice things. A few more pots and pans. A few more books. A few more paintings on our walls. It feels kinda nice, I guess, having more stuff we like and have chosen. It’s the first time we’ve viewed and chosen an apartment together, despite living together for years.
Hoarder tendencies are now on show in a number of areas of the apartment, but perhaps no better than on the top shelf of the fridge. Even before we started making a house a home, the top shelf already had enough chilli sauces to keep a medium sized Naandos in business for a couple of years. From Taiwan to Tokyo to Copenhagen, we bought and ferreted chilli sauces back to our fridge like spice-obsessed chipmunks.
And the best use of these has always, always been as a condiment to adorn homemade tacos. The sauces, like the taco ingredients are from all over the world and don’t subscribe to a particular recipe. It’s just some basic principles and whatever you have left over in the fridge. Just don’t forget a bottle or two of sauce from the top shelf.
Shopping List
MUST HAVES
Some warm protein – Usually leftover meats, often in sauce. Sometimes Indian curry. Don’t be limited to Mexican flavours! Could also be rotisserie chicken or steak or fish.
Some fresh vegetables – Tomatoes, cut up sugar snap peas, salad leaves etc
Other leftovers – Leftover veggies? Warm them up and add them to the party!
Something pickled – Often quick pickled carrots or onions (Thinly sliced and left in sugar diluted in vinegar for at least 40 mins). Sometimes something already pickled from a jar.
Something creamy – Most often this is tahini. Made by combining tahini with a little water, salt, olive oil and (if you have it) lemon juice. Stire vigorously while adding water very slowly to get desired consistency. Avocado sliced and raw is also a good add for the creamy element.
Tacos/tortilla wraps – I like softer more elastic ones.
Chilli sauce!
How to Make
1. Heat up the tortillas/tacos.
2. Prep everything else and put on a big plate.
3. Serve and build your own creations.