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Onboard Holland America Line

Serious Tacos

We demonstrated that making your own tacos from scratcheven the corn tortillasis a lot easier than you might have thought. First, we walked you through the process of making tinga de pollo, or shredded chicken tacos. We cooked the chicken in a deeply-flavored sauce of chiles, tomatoes, and spices and served the chicken tacos with escabeche, the quick-pickled onion and carrot condiment that adds bright, briny heat to all sorts of Mexican fare. We also showed you how to make crispy shrimp tacos with melted cheese to feed the family (or a small crowd). The dish came together quickly, relying on a quick cooked salsa and a hot oven to make multiple tacos in just minutes.

Download the handout we used for this course onboard your Holland America cruise [PDF].



Shredded Chicken Tacos

Tinga de pollo is typically made by poaching breast meat separately from the tomato-and-chipotle-based sauce and combining the two only briefly at the end. For deeper flavor, we chose boneless thighs and cooked them directly in the sauce.


Corn Tortillas

While supermarket tortillas are convenient, they pale in comparison to homemade versions. Luckily, making them is easier than you might think. 


Shrimp Tacos

These melty, crispy, shrimp-and-salsa-filled bundles might be the best tacos you've never had. (Yet.)