Taco

A taco is a tortilla folded or rolled around a filling, often with salsa, onion, coriander and lime. Fillings range from grilled meat or fish to beans, vegetables and cheese.

Heat corn tortillas one at a time in a dry frying pan over a medium-high heat for about 30 seconds per side, until soft and pliable. Stack them in a clean tea towel to keep warm while you fill the rest.

Drain wet fillings such as beans and cooked meat, and add juicy salsa just before serving. For a crisp base, warm the tortilla first and keep sauces and toppings separate until you are ready to eat.

Yes. Cooked fillings can be made ahead and chilled promptly in a covered container; reheat until steaming hot before serving. Keep chopped fresh toppings and salsa chilled separately, then assemble the tacos at the last minute.

A soft taco uses a flexible tortilla, commonly corn or wheat. A hard-shell taco is a shaped, crisp-fried or baked tortilla; it can crack more easily and is often sold ready-made.

Fish tacos commonly pair cooked or battered fish with shredded cabbage, salsa and a creamy or citrusy sauce, finished with lime. Add the fish just before serving so the tortilla stays firm.

Use sturdy lettuce leaves for a fresh, crunchy wrap, or serve the filling over rice as a taco bowl. Neither gives the same corn or wheat flavour as a tortilla, but both hold the familiar toppings.

Not necessarily: the tortilla and filling can be mild, with heat coming mainly from chilli in the salsa or seasoning. Serve chilli sauce separately so you can control how hot each taco is.