This post is sponsored by Bothwell Cheese. As always, all opinions are my own.
I always prided myself in my spice tolerance. I mean, I used to eat a whole green chili with my food sometimes! When I got pregnant with my 2nd daughter earlier last year, I was unable to handle the heat anymore. Even a little cayenne would make my throat burn. Fortunately, I'm 9 months postpartum and have been able to enjoy spice again since then. Spice brings a whole different flavor profile to food and it's what makes South Asian food so delicious!
A lot of my recipes are inspired by my South Asian taste buds so when I tried Bothwell's Habanero with Cracked Black Pepper Monterey, I was pleasantly surprised by the spice level. The spice profile got me excited and thinking up of ways I can use the cheese in my recipes (while trying not to finish the cheese on its own - it was THAT good). It's no surprise that Bothwell's won Silver Medal for their Habanero with Cracked Black Pepper at the bi-annual World Cham...
I have a confession to make. I've never made tacos before and I've probably only had tacos a handful of times. So, when I found out that the Recipe Redux Challenge this month is to recreate tacos, I was drawing a blank for ideas.
The one time that I do remember eating tacos is about 2 years ago at a restaurant and they were fish tacos. I used that as inspiration and created these Tandoori Salmon Tacos.
I decided to take it to the next level by making the tortilla from scratch! To my surprise, they weren't that complicated and oh boy were they worth it. I followed the recipe for white tortillas by Mel's Kitchen Cafe. I wanted to perfect white tortillas before I moved on to whole wheat tortillas. I will be trying the whole wheat version soon!
This is a very basic taco recipe but you can always amp it up by adding more toppings. You can top it off with sour cream or even my Pickled Mango (YUM!).