Localize your Taco Night!
Tacos are honestly a beautiful vessel for farm fresh food. They are so versatile and so easy to make! Skip the seasoning packets from the store and incorporate some of these tips to elevate your Taco Night to the next level while supporting your local farmers and businesses!
Tacos are one of those meals that can be done in so many different ways. You can have taco salad, taco over tortilla chips, traditional tacos, Korean tacos... the possibilities are endless. Shane and I like to keep tacos as a part of our regular rotation during the summer months for a couple of reasons. First, they don't require a lot of time or energy - so important during the farm season. Second, I don't have to heat up the house to use the oven. Third, they can morph over the course of the season based on what produce is available so they don't really get old!
Starting with the base of the taco, all the way to the fixings, you can modify your tacos to incorporate local, healthier ingredients. Don't let this list intimidate you, as if you need to do all of these things at once. Rather, read the post for inspiration - see what you can do this week, and try something else another week. The goal isn't to scare yourself into never eating tacos again, it's to modify what you're already eating to include real food. Let's break it down:
The Base: Tortillas, Tortilla Chips, Salad
There is nothing better, in my opinion, than a freshly made corn tortilla as a vessel for a fresh taco. However, every time that I make corn tortillas, I question my sanity. It's a lot of work for a meal - but totally worth it if you are feeling up to some time in the kitchen.
Even if you don't break out the masa harina to make fresh corn tortillas, there are some ways you can consider changing up your tacos. Look for shells or tortillas that don't have a million added ingredients. Or, eat your tacos over fresh salad greens. I'll be honest, this is probably the hardest part for me to find locally, at this point. Sometimes I don't have the energy to make my own tortillas, so we buy some from the store. The other ingredients in my taco are wholesome and I try not to be dogmatic about our food choices.
The Seasoning: Skip the Packet
When we switched to eating real foods, I was shocked to find out how many extra ingredients are in a packet of taco seasoning (or any seasoning packet, for that matter). Take a second next time and read the ingredients on the back of the packet. I didn't recognize many of the ingredients and knew I could make the same thing (which honestly ended up tasting better) at home. Plus, I just found it annoying that I had to double check to make sure things like taco seasonings were gluten or dairy free for my friends with dietary needs.
There are so many ways you can customize a taco seasoning, but here is a great base to start with. Add red pepper flakes if you like spice. Substitute chipotle powder for chili powder if you want extra heat and a smoky flavor - probably don't substitute 1:1, because chipotle powder has a significant kick. Add in whatever spices you're looking for - don't be afraid to experiment! The spices may seem expensive at first, but I promise you'll save money through their versatility and the sheer amount of dishes you can make with a single bottle of seasoning. I like to make larger batches of the seasoning mixes to have them on hand when I'm in a hurry.
The Meat: Beef, Pork, Chicken, Duck
This is where the ingredients start to matter! Meat raised in the best conditions possible just tastes better. Pastured meat is lower in cholesterol and higher in nutrients than conventionally raised meat you might find at the grocery store. Use what you can find! We've made tacos with various kinds of ground or shredded meats, and all have been enjoyable in their own way. This will be the more expensive part of localizing your family's food, but consider doing some research into the differences between pastured meat and other meats. For us, it is worth spending extra to support our local farms and make healthier food choices.
We raise pastured chicken on our farm, and it's available for purchase throughout the year. There are several other farms that raise other meat options as well, in ways that are responsible and intentional. We enjoy watching and reading about farms like Cuff Farms in Hortonville, who are intentional about the way they are raising pork and sheep on their farm. (Check out their pizza on the farm - literal goals for us! )
If you're looking to stretch the protein content even further, saving your budget a bit, consider adding some beans or mushrooms to the tacos. Mushrooms are readily available at the farmers market, and we plan to expand our mushroom operation to the orchard, as well. Meadowlark Organics offers beans grown in WI, if you're looking for local options there, as well. One of our best taco nights was a Mushroom & Duck taco made from one of our ducks from the farm. Our daughter loved it.
The Fat: Sour Cream, Cheese
We are in Wisconsin, so cheese is an important consideration on a taco. We try to avoid pre-shredded cheese from the store, as it contains more ingredients than simply cheese. Renard's in Door County makes a great selection of cheeses, readily found in grocery stores in the area. When we have a little wiggle room in the budget, though, we haven't found a comparable cheese maker to Kickaas cheese in Green Bay! Their habanero jack or adobo and cumin cheddar will surely enhance whatever Mexican-inspired dish you plan to serve your family.
You can also find Wisconsin-based sour cream or Greek yogurt. Practically speaking, I always have plain yogurt on hand that I can flavor for breakfasts or use in lieu of sour cream, so that's typically my preference, if I'm adding it to my taco.
Produce: The Beauty of the Taco
We've established some groundwork that makes for a pretty compelling taco, as is. Yet I would be doing you a disservice if I neglected to mention some of our favorite ways to use garden produce on our tacos! There are so many ways to customize your taco, so let this be an inspiration for you to use up some veggies in your fridge, try something new or feel affirmed in your current favorites!
Greens: Depending on the type of year, you can add so many types of greens to your taco - to make it a salad or just add something extra to your dish. Lettuce is an easy choice to add, offering some freshness. You could also consider adding some peppery arugula or spicy mustard greens to mix things up!
Peppers: Of course peppers find themselves in the conversation of how to enjoy a taco. In August and September, fresh peppers are able to be found. You can find sweet peppers, mild peppers or extremely hot peppers, and all will add different flavors to your dish. We love banana peppers or some jalapeño-style peppers to our dinners. Pickle or candy peppers while they're in season to enjoy them year round! We made a candied pepper in honey last year that was delicious on tacos and pizza. Or make some hot sauce to freeze or can and add some spice to your tacos year round.
Tomatoes: Late summer is the time to enjoy tomatoes on your tacos. Don't bother buying them from the store. They will not taste the same as a freshly picked tomato. When they're fresh, make some pico de gallo or just dice them up and enjoy the fresh acidity they bring to your dish! When they're abundant, consider making some salsa to freeze or can and enjoy the rest of the year.
Extras: Here's where creativity can really soar on taco night. Take a look at what's in season and consider what it could add to your tacos. Shredded radishes offer a crunch and spice; carrots will get you the same crunch without the spice. Cilantro will add a depth to your taco that some really enjoy. Garlic and onion can be enjoyed cooked into the meat, or fresh and minced on the top of a taco (keep the gum nearby). Green onions also add a great flavor, if you're looking for something a little more mild. We've made an apple salsa that is delightful on it's own, but adds a smoky, sweet depth to tacos that is incredible.
Seriously, be creative and enjoy the process. Try something and don't love it? Keep searching! Nobody's tacos in our house look quite the same, but they're a great way to get more veggies on my family's plates and enjoy different flavors for dinner.
Tacos are one of those meals that can be done in so many different ways. You can have taco salad, taco over tortilla chips, traditional tacos, Korean tacos... the possibilities are endless. Shane and I like to keep tacos as a part of our regular rotation during the summer months for a couple of reasons. First, they don't require a lot of time or energy - so important during the farm season. Second, I don't have to heat up the house to use the oven. Third, they can morph over the course of the season based on what produce is available so they don't really get old!
Starting with the base of the taco, all the way to the fixings, you can modify your tacos to incorporate local, healthier ingredients. Don't let this list intimidate you, as if you need to do all of these things at once. Rather, read the post for inspiration - see what you can do this week, and try something else another week. The goal isn't to scare yourself into never eating tacos again, it's to modify what you're already eating to include real food. Let's break it down:
The Base: Tortillas, Tortilla Chips, Salad
There is nothing better, in my opinion, than a freshly made corn tortilla as a vessel for a fresh taco. However, every time that I make corn tortillas, I question my sanity. It's a lot of work for a meal - but totally worth it if you are feeling up to some time in the kitchen.
Even if you don't break out the masa harina to make fresh corn tortillas, there are some ways you can consider changing up your tacos. Look for shells or tortillas that don't have a million added ingredients. Or, eat your tacos over fresh salad greens. I'll be honest, this is probably the hardest part for me to find locally, at this point. Sometimes I don't have the energy to make my own tortillas, so we buy some from the store. The other ingredients in my taco are wholesome and I try not to be dogmatic about our food choices.
The Seasoning: Skip the Packet
When we switched to eating real foods, I was shocked to find out how many extra ingredients are in a packet of taco seasoning (or any seasoning packet, for that matter). Take a second next time and read the ingredients on the back of the packet. I didn't recognize many of the ingredients and knew I could make the same thing (which honestly ended up tasting better) at home. Plus, I just found it annoying that I had to double check to make sure things like taco seasonings were gluten or dairy free for my friends with dietary needs.
There are so many ways you can customize a taco seasoning, but here is a great base to start with. Add red pepper flakes if you like spice. Substitute chipotle powder for chili powder if you want extra heat and a smoky flavor - probably don't substitute 1:1, because chipotle powder has a significant kick. Add in whatever spices you're looking for - don't be afraid to experiment! The spices may seem expensive at first, but I promise you'll save money through their versatility and the sheer amount of dishes you can make with a single bottle of seasoning. I like to make larger batches of the seasoning mixes to have them on hand when I'm in a hurry.
The Meat: Beef, Pork, Chicken, Duck
This is where the ingredients start to matter! Meat raised in the best conditions possible just tastes better. Pastured meat is lower in cholesterol and higher in nutrients than conventionally raised meat you might find at the grocery store. Use what you can find! We've made tacos with various kinds of ground or shredded meats, and all have been enjoyable in their own way. This will be the more expensive part of localizing your family's food, but consider doing some research into the differences between pastured meat and other meats. For us, it is worth spending extra to support our local farms and make healthier food choices.
We raise pastured chicken on our farm, and it's available for purchase throughout the year. There are several other farms that raise other meat options as well, in ways that are responsible and intentional. We enjoy watching and reading about farms like Cuff Farms in Hortonville, who are intentional about the way they are raising pork and sheep on their farm. (Check out their pizza on the farm - literal goals for us! )
If you're looking to stretch the protein content even further, saving your budget a bit, consider adding some beans or mushrooms to the tacos. Mushrooms are readily available at the farmers market, and we plan to expand our mushroom operation to the orchard, as well. Meadowlark Organics offers beans grown in WI, if you're looking for local options there, as well. One of our best taco nights was a Mushroom & Duck taco made from one of our ducks from the farm. Our daughter loved it.
The Fat: Sour Cream, Cheese
We are in Wisconsin, so cheese is an important consideration on a taco. We try to avoid pre-shredded cheese from the store, as it contains more ingredients than simply cheese. Renard's in Door County makes a great selection of cheeses, readily found in grocery stores in the area. When we have a little wiggle room in the budget, though, we haven't found a comparable cheese maker to Kickaas cheese in Green Bay! Their habanero jack or adobo and cumin cheddar will surely enhance whatever Mexican-inspired dish you plan to serve your family.
You can also find Wisconsin-based sour cream or Greek yogurt. Practically speaking, I always have plain yogurt on hand that I can flavor for breakfasts or use in lieu of sour cream, so that's typically my preference, if I'm adding it to my taco.
Produce: The Beauty of the Taco
We've established some groundwork that makes for a pretty compelling taco, as is. Yet I would be doing you a disservice if I neglected to mention some of our favorite ways to use garden produce on our tacos! There are so many ways to customize your taco, so let this be an inspiration for you to use up some veggies in your fridge, try something new or feel affirmed in your current favorites!
Greens: Depending on the type of year, you can add so many types of greens to your taco - to make it a salad or just add something extra to your dish. Lettuce is an easy choice to add, offering some freshness. You could also consider adding some peppery arugula or spicy mustard greens to mix things up!
Peppers: Of course peppers find themselves in the conversation of how to enjoy a taco. In August and September, fresh peppers are able to be found. You can find sweet peppers, mild peppers or extremely hot peppers, and all will add different flavors to your dish. We love banana peppers or some jalapeño-style peppers to our dinners. Pickle or candy peppers while they're in season to enjoy them year round! We made a candied pepper in honey last year that was delicious on tacos and pizza. Or make some hot sauce to freeze or can and add some spice to your tacos year round.
Tomatoes: Late summer is the time to enjoy tomatoes on your tacos. Don't bother buying them from the store. They will not taste the same as a freshly picked tomato. When they're fresh, make some pico de gallo or just dice them up and enjoy the fresh acidity they bring to your dish! When they're abundant, consider making some salsa to freeze or can and enjoy the rest of the year.
Extras: Here's where creativity can really soar on taco night. Take a look at what's in season and consider what it could add to your tacos. Shredded radishes offer a crunch and spice; carrots will get you the same crunch without the spice. Cilantro will add a depth to your taco that some really enjoy. Garlic and onion can be enjoyed cooked into the meat, or fresh and minced on the top of a taco (keep the gum nearby). Green onions also add a great flavor, if you're looking for something a little more mild. We've made an apple salsa that is delightful on it's own, but adds a smoky, sweet depth to tacos that is incredible.
Seriously, be creative and enjoy the process. Try something and don't love it? Keep searching! Nobody's tacos in our house look quite the same, but they're a great way to get more veggies on my family's plates and enjoy different flavors for dinner.