Super Easy Taco Cookbook: Traditional & Creative Recipes for Taco Lovers, written by Adriana Martin, features a fun variety of taco recipes for any time of day along with delicious accompaniments and drinks. A few highlights include Mushroom Egg Tacos, Grilled Avocado Tacos, Fried Fish Tacos, Carne Asada Tacos with Cilantro and Onions, and Churro Tacos. I will also be sharing her recipe for Chocolate Tacos following the review.
Disclosure: I received a copy of this book from Rockridge Press in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
Adriana Martin was born in the state of Tamaulipas, raised in Mexico City, and is currently based in Florida. She is a home chef, food writer, recipe developer, trained food stylist and photographer, and creator of the blog- Adriana’s Best Recipes.
Her work has been featured in a variety of publications since 2011. She also teaches online cooking classes and has collaborated with top brands. This is Adriana’s second cookbook. She is also the author of Best of Mexican Cooking.
Super Easy Taco Cookbook
As the title states, the Super Easy Taco Cookbook focuses on easy taco recipes with the home cook in mind. Across the pages, you will find traditional recipes alongside those inspired by a variety of global cuisines. Many come together in as little as 15-30 minutes.
Before getting to the recipes, Adriana shares a bit of history about tacos, fun facts, tips and tricks, common pantry items, and notable tools. She has also put together a few menu ideas for family style meals and celebrations.
Chapters are divided based on type of filling: Taco ‘Bout Easy, Tacos for Breakfast, Veggie Tacos, Fish and Chicken Tacos, Beef and Pork Tacos, Tacos for Dessert, Homemade Essentials, and Drinks.
Each chapter begins with a photo of one of the included recipes. Titles are written in English. Measurements are listed in US Customary with a conversion chart at the end of the book.
The recipes have headnotes with background information, prep/cook time, serving size, helpful tips, and shortcuts. Adriana makes a note if the dish is kid-friendly, comes together with five ingredients or less, a fusion recipe, or if it is especially quick.
There are so many recipes we can’t wait to try, but the kids went straight for the Tacos for Dessert chapter. These Chocolate Tacos are the last recipe in the section. Crisp flour tortillas are filled with chocolate ice cream and dipped in melted chocolate. Immediately after coating in the chocolate, they are finished with a sprinkling of chopped roasted peanuts.
My daughter insisted on adding sprinkles to the Chocolate Tacos (this is a common addition for her any time there is an opportunity), so I topped half of the tacos with the chopped salted peanuts and the other half with sprinkles.
For shortcuts, Adriana states to use chocolate meant for dipping strawberries as it will melt and handle more smoothly and to buy peanuts that are already roasted and chopped. I put the peanuts in the food processor and pulsed a few times to the desired size.
I also made Grilled Chicken Chipotle Tacos, Pork Chorizo Potato Tacos, Pickled Onions, and Orangeade/Naranjada.
The Grilled Chicken Chipotle Tacos were one of the super-quick meals with only 10 minutes of prep. Pieces of chicken are coated in a spiced chipotle sauce, then grilled until golden. They are sliced and served in tortillas with guacamole.
The Pork Chorizo Potato Tacos were a particular favorite of mine. Chorizo is crumbled into a pan and cooked with onion and potatoes until browned and tender. The mixture is served with flour tortillas and guacamole for a simple 5-ingredient meal. Adriana mentions you can use soy chorizo as a vegetarian option or eggs for a delicious breakfast.
Following the taco chapters, there is a section on homemade essentials to help add even more flavor. I made the Pickled Onions. Thinly sliced red onions are pickled in a white vinegar mixture with the option of dried Mexican oregano. You can also add habanero or Serrano chiles for a spicier version.
The Orangeade/Naranjada is another delicious accompaniment to the tacos. An orange juice mixture is combined with crushed ice and club soda to create a light and refreshing drink.
Super Easy Taco Cookbook is a great pick for those looking for a variety of taco recipes and easy meals. Many are perfect for weeknights and there is a nice assortment of options from breakfast to dessert.
Most of the ingredients are readily available in the average American grocery store. A few items that may require further searching include pork chilorio, nutritional yeast, cotija cheese, Spanish-style chorizo, gochujang, achiote paste, and tomatillos.
Chocolate Tacos Recipe
Excerpt from Super Easy Taco Cookbook
- 1 cup (240 milliliters) peanut or vegetable oil
- 4 (6 inch, 15 centimeter) flour tortillas
- 1/2 cup (90 grams) milk chocolate chips
- 1/2 cup (90 grams) dark chocolate chips
- 2 cups chocolate ice cream
- 1/2 cup (75 grams) salted roasted peanuts chopped
- In a deep sauté pan or skillet, heat the oil over medium heat until shimmering. Line a plate with a paper towel.
- Using tongs, dip one tortilla at a time into the hot oil, fold to form a taco shell, and cook for 3 minutes, until golden brown or crispy enough to hold the shape. Transfer the taco shell to the prepared plate. Repeat this process with the remaining tortillas and cool them to room temperature.
- Meanwhile, in a double boiler, combine the milk chocolate chips and dark chocolate chips over medium heat. Heat them, stirring, until melted and smooth. If using the microwave, melt the chips in intervals of 10 to 20 seconds and stir to avoid burning the chocolate.
- When ready to serve, stuff each taco shell with the ice cream and dip half of the taco shell in the melted chocolate. Top with the peanuts and eat immediately.