Recipes

Cajun Black Shrimp Street Tacos

50 min

Tacos can be a quick and easy dinner, and yours will reach new heights with Cajun Black seasoned shrimp as the star. Drawing inspiration from the rich flavors of the bayou's peasant cuisine, this extraordinary mix features bay, mustard, thyme, cayenne, paprika, celery seed, and onion. Make your own zesty Pico de Gallo, tangy pickled red onion, or simplify by grabbing store bought garnishes. This seafood dish is perfect for a vibrant taco bar experience and guaranteed to please every palate. 

Vegetarian Potato Tacos

20 min

Indulge in the ultimate comfort food with our mouthwatering Potato Tacos! Skip the sautéing and blending of all the most important "taco" flavors—our spice blend does the trick keeping your cooking quick and easy. These vegetarian delights feature Fajita & Taco Spice, infusing the mashed potatoes with bold flavors of cumin, chili powder, garlic, and onion folded in warm tortillas and fried to crispy perfection. These delectable tacos are a delightful twist on a classic, both pantry-friendly and budget-friendly, and the garnish possibilities are endless. Try once and they're bound to become your new taco feast favorite!

Duck Confit Mole Tacos

Duck Confit Mole Tacos? Yes, really!! This dish brings together two epic indulgences - duck confit and mole, and the result is a decadent taco that is simply over the top. Both dishes are pretty labor intensive so we figured why not? Go big or get out of the kitchen...this recipe is project cooking at it's funnest.First we cured duck legs in cumin, coriander, and orange to compliment the richness of the mole, and the meat ultimately came out juicy, tender, and caramelized to perfection. Confit is similar to carnitas in that the meat is immersed and cooked in lard, a great companion for mole and great in a taco. The duck legs need to cure in the refrigerator for two days before making the confit so it's not a last minute or even 30 minute meal, but the result is worth the wait.Then onward to the mole. Mole by itself is a labor of love, but our Mole Olé spice gives you a leg up there with pre-blended chilies, chocolate, sesame and more. The sauce has grilled vegetables and more chocolate added in too, for layers of blended flavor to blanket the meat.For the finish, we rounded up all our favorite taco toppings and enjoyed the feast. Check out our video for an overview of this fun and fantastic decadent taco.

Get Your Sausage-Making on with Chorizo Bomb!

World Spice's  Chorizo Bomb spice blend has been a favorite of our restaurant clients for years, so it was no surprise that it started flying off the shelves as soon as we started offering it to our retail family. This versatile blend can be used to make a Mexican-style chorizo, or even a North African-style merguez sausage, as links or patties. It pulls double, triple, and quadruple duty as a great grill seasoning, taco and fajita spice, or in simple beans and rice. A little smoky from the Pasilla Oaxacas, sweet smoked paprika, and Chipotle flakes, a little herbaceous from the generous dose of oregano, thyme, and marjoram, and a bit sweet from the Hungarian paprika... well, you'll see. There's a reason we call it the "bomb!"So, how do you use it? We're testing additional recipes right now, but in the meantime, here are easy patty-making recipes for both Mexican chorizo and North African mergeuz sausage. P.S. If you decide to go all D.I.Y. homemade, here's a great article explaining how to grind your own meat for patties as well as case up your sausage links: how to make your own sausage.

Yucatan Rojo Fish Tacos

15 min

These tacos are perfect summer fare, getting their flavor from beautiful swordfish, the smoke of the grill, and the tangy, complex flavor of Yucatan Rojo BBQ Rub. The creamy and crunchy slaw and the crisp, spicy pickled vegetables using our Limón-Chile are refreshing in their acidity, and a perfect complement to the dense corn tortillas. Garnish with plenty of fresh cilantro, and if you've got them, slices of buttery avocado. With my eyes closed and taco in hand, the Yucatan Peninsula comes to me!