What fillings can you use in tacos, burritos and fajitas?

Updated April 17, 2017

Traditional Mexican cuisine tends to opt for spicy beef, chilli or chicken fillings for tacos, burritos and fajitas and these remain firm favourites. Nevertheless, as well as these staples, vegetarian options also exist and it is easily possible to make less spicy versions for people who prefer their food a little milder.

Beef filling

Brown 450 g (1 lb) of minced beef with one chopped onion. Once the onion and beef are thoroughly cooked through, add 225 g (8 oz) of tomato sauce and salt, garlic and chilli powder to taste. Allow the mixture to simmer gently for 10 minutes before serving with tacos, burritos or fajitas. For a spicier alternative, replace the tomato sauce with your favourite brand of chilli sauce.

Chicken filling

Take one chicken breast per person and cook thoroughly in whichever way you prefer -- shallow frying, grilling or boiling. When the chicken is cooked, cut it into strips small enough to fit comfortably in fajitas. Fry an onion then add five or six fresh, chopped tomatoes. Add salt, pepper, garlic, and chilli to taste. Then add picante sauce. Simmer gently for 10 minutes. Those who prefer their food less spicy can replace the chilli with cumin.

Vegetarian fillings

For vegetarians, portobello mushrooms with their meaty texture make the perfect replacement for beef or chicken. Slice four large portobello mushrooms and two large onions into strips along with three peppers in any colour. Marinate the sliced vegetables for 15 minutes in a shallow dish in a mixture of 30 ml (2 tbsp) of white wine vinegar, 30 ml (2 tbsp) of vegetable oil and garlic, cumin, paprika and chilli powder to taste. Shallow fry, without allowing the vegetables to become soft, and serve as normal with fajitas.

Essential accompaniments

Whatever you fill your fajita, taco or burrito with, cheese, lettuce and peppers make perfect additions to the fillings. Guacamole, salsa and sour cream should also be served on the side to add a little extra flavour and, in the case of sour cream, to cool the mouths of those who prefer milder foods.

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About the Author

Evelyn King began her freelance writing career in 2009, with expertise in animal care, sports and leisure topics. Her work has appeared in "Durham21" and "The Mildertian," among other publications. King holds an honors Bachelor of Arts in French and Spanish from Durham University.