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Sunday Dinner: Taco Stand

October 3, 2011

J.D. was in the middle of researching BBQ ribs (we do not own a BBQ) when I made a strong case for tacos.

“Remember four years ago when you tried to make tacos from scratch? You bought that giant bag of Masa flour and you tried to use a rolling pin and saran wrap instead of a tortilla press and it took almost seven hours and you only managed to yield three usable tortillas? Remember?”


“Well, I bought another giant bag of Masa flour, so you better use it. ”

This time around, we do own a tortilla press (Thanks, Mexico!) And we also have quite a few taco stand experiences on our culinary resume.

(fish not pictured. When dead, they are not photogenic)

We invited Andrea and her boys, Jean-Paul and Dominic to partake in the fishy taco love. (Andrea’s husband Michele is on a hunting trip. We fully expect an invite for moose tacos next week) Andrea partook. Jean-Paul and Dominic (and James for that matter) were like, “ummm, can we just put ketchup in these things?”

The boys discussing how lucky they are to have parents that introduce them to international food experiences. Or pretending they’re dinosaurs.


All amounts approximate. Adjust to preference.

3 ripe avacados, mashed

1 medium tomato, finely chopped

1/2 cup yellow or white onion, finely chopped

1/2 cup of cilantro, finely chopped

2 Tbsp of fresh or bottled lime juice

salt to taste (1 tsp?)

Mix all ingredients together.

To make the crema sauce that is essential for a tasty taco, place 1/2 cup of the guacamole,  1/4  cup of sour cream and a few splashes of milk in a blender and blend until smooth.







4 Comments leave one →
  1. Davida permalink
    October 4, 2011 4:11 pm

    Yum! Enjoyed the post once again…

    and there is NOTHING like homemade guacamole, only problem here in Whitehorse, finding ripe avocados!

    • Claire permalink*
      October 5, 2011 10:33 am

      or finding avocados that don’t blow your produce budget…

  2. Phil permalink
    October 5, 2011 9:33 am

    fresh tortillas are sooooooooooooo good. I can’t wait to get a press! I made the mistake of buying corn flour a while ago thinking it was the same as mesa, but alas, I now know the difference and am one bag of corn flour richer. Luckily the internet let me to one chef with a recipe using straight cornflour. But it will never stand up to the real thing.

    And now I’m hungry! I hope JD doesn’t tire of this Sunday dinner thing before we have a chance to road-trip it up to the Great White North!

    • Claire permalink*
      October 5, 2011 10:34 am

      You better gas up and go Phil! Sunday is only four days away.

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