Taco Collection - 3 Pack
Looking for that authentic street taco experience in your kitchen? These three blends will shake up your Taco Tuesday with the mouth-watering flavours inspired by traditional Mexican fare.
Al Pastor Rub
Made with Ancho and Guajillo chilli powder, this blend is has a slow, smoky burn with hints of sweet pineapple & tangy citrus. Use it to make an adobo sauce for marinating thinly sliced pork or add complexity to ground beef tacos!
Ancho Chile Powder, Cumin, Guajillo Chile Powder, Black Pepper, Garlic, Apple Cider Vinegar Powder, Orange Juice Powder, Onion, Salt, Pineapple Juice Powder, Mexican Oregano, Cinnamon
Carne Asada Rub
Warm-up your tortillas, it's time for tacos! With earthy, citrusy, and slightly spicy flavors, this blend brings a kick of jalapeño, cumin, and lime juice to marinades and sauces, perfect for steak tacos or sizzling fajitas!
Garlic, Cumin, Orange Juice Powder, Lime Juice Powder, Cilantro, Salt, White Vinegar Powder, Black Pepper, Minced Jalapeno, Jalapeno Powder, Citric Acid
Pescado Verde Seasoning
Mirroring the flavors of fresh salsa verde this spice blend is garlicky, citrusy, herbaceous, and carries a little kick of heat. Mix with a neutral oil and spoon over grilled or roasted mahi mahi, grouper, or even salmon, for a perfectly seasoned fish.
Garlic, Black Pepper, Oregano, Cilantro, Lime Juice Powder, Orange Juice Powder, Salt, Onion, Serrano Chilli Powder, Citric Acid
Literally translated to “grilled meat”, these tacos are typically served with thinly sliced beef, usually skirt or flank steak, that has been marinated with chiles and citrus and charred to perfection. Compared to many other taco preparations this one is the simplest and arguably one of the most delicious.
Our blend features earthy, citrusy, and slightly spicy flavors, a kick of jalapeno, cumin, and lime juice to create a perfectly balanced marinade.
In the 1930’s there was a large Lebanese migration to Mexico which influenced this style of taco as an adaptation of the Arab shawarma. Prepared by marinating pork in a red chile adobo sauce then cooking on a vertical rotisserie and serving with fresh pineapple and salsa, this Mexican street taco has recently gained popularity in the US. Our blend is inspired by adobo flavors and features Ancho and Guajillo chilli powder for a slow, smoky burn with hints of sweet pineapple & tangy citrus. Toss some of this blend into your Al Pastor tacos!
It is rumored that the very first taco was made with fresh-caught fish. Many coastal regions in Mexico feature fried or grilled fish in their tacos paired with herbs, citrus and salsa verde. This blend is a signature recipe that we created to mirror the flavors of fresh salsa verde to pair with charred fish. This blend is garlicky, citrusy, herbaceous, and carries a little kick of heat. Mix with a neutral oil and spoon over grilled or roasted mahi mahi, grouper, or salmon.