- Prioritize textural contrast: Both of Flay's tacos had a crunchy element: a red cabbage slaw for the jerk chicken and a deep-fried blue corn tortilla for the stone crab. He emphasized waiting until the last minute to dress the slaw so that it would stay crisp.
- Overseason taco fillings. "Otherwise, it's going to be fighting through the tortilla," he said. A bland tortilla can overpower the other components, making for an uninteresting bite.
Keep reading for two more taco tips.
- Flavor taco meat with a spice rub rather than a marinade. Because a spice rub is cooked onto a taco filling, "the flavor is direct," he maintains. Marinades, on the other hand, can fail to deliver if they aren't given enough time to seep in and flavor the meat.
- Steam soft tacos before assembly to make them pliable and easier to eat. The easiest way to do this? Microwave the tortillas with a dampened paper towel until they've softened slightly.
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