Review: The Taco Revolution by Brandon Schultz

We love tacos in this house.  On the whole we probably eat tacos at least once a week.  It’s easy to quickly cook up some ground meat, season, and serve in a shell or wrap.  Putting a pork shoulder in the slow cooker and we’ve got pulled pork tacos for days.  Plus you get to load up your taco anyway you please with a variety of condiments.

Tacos fall into the crowd pleaser category, almost everyone loves taco night!

Sometimes we can fall into a rut with tacos, having the same style frequently.  I was happy to accept The Taco Revolution by Brandon Schultz for review.  This cookbook is jam packed with some pretty creative taco ideas like the Zuccini Pesto Taco and the Korean Taco, just to name a couple.

Along with recipes this taco cookbook also offers up a list of what kitchen items you’ll need in order to prepare all of these recipes, spice mix recipes, and how to make your own taco shells and tortillas.  Plus a section devoted to making sauces and salsas at home.

It’s pretty much an all-in-one book full of taco inspiration!

Barbecue Pork Taco

I went with the Barbecue Pork Taco because I had some pork already out that needed to be used and some barbecue sauce ready to go.

Barbecue Pork Taco

© Brandon Schultz, reprinted with persmission from Skyhorse Publishing

Makes 6-8 tacos

  • 1TBSP Butter
  • 1 medium white onion, sliced
  • 2 pounds pork, cut into 7 or 8 large chunks
  • 2 cans vegetable broth (14.5oz each)
  • 1 1/2 C barbecue sauce
  • 1tsp black pepper
  • 2C lettuce, torn into large pieces
  • 1 large tomato, diced
  • 1TBSP sour cream per taco
  • Tortillas
  1. Melt butter in a Dutch oven over medium-high heat.  Add onion and saute until tender, about 6-7 minutes. Add pork and brown on all sides, about 10 minutes.  Add vegetable broth and bring to a boil.  Reduce to a simmer, cover, and cook 1 hour.

  2. Shred pork into large pieces using two forks to pull meat apart.  Cover and cook 10 more minutes.  Pull meat apart into smaller shreds, cover, and cook 10 more minutes.

  3. In a medium mixing bowl, mix pork, barbecue sauce, and pepper.

  4. Loosely cover a tortilla with torn lettuce.  Top with pork, tomato, and sour cream.

I used hard taco shells instead of soft and the tacos turned out great. I used a homemade sauce but you can use your favorite barbecue sauce.

This cookbook is full of creative recipes for tacos and I bet you would find inspiration on how to repurpose weeknight leftovers into tacos.

Thanks to Skyhorse Publishing for sending this book my way!

Disclaimer: I was sent this cookbook for review.  I was not compensated for this post and my statements are my own.

5 thoughts on “Review: The Taco Revolution by Brandon Schultz

  1. Nicole says:

    Jeremy has wanted me to find a recipe to recreate the beloved “taco boats” he remembers from school. It’s like a sweeter flavor than traditional taco meat. We used to be able to buy a sauce that was reminiscent of it, but that was discontinued. Anything on the sweet meat (ew, lol) side in that book?

    • Haha! Tacos!
      There’s a few but I don’t think they are quite what you’re looking for. They are like a pineapple chicken taco, that kind of thing. Do you know what the sauce was made of or the base of it? I might be able to see if I can find something or try and create one for you!

      • Nicole says:

        I wish! I don’t know anything, and he’s not that helpful. Well, I suppose he tries, but taste is so subjective.

        BTW, he ended up getting McDs and Lucy and I had chicken tortilla soup instead, lol. I think I’m ordering pizza tonight. He also better eat a piece of this cake I made since he voted for Funfetti! I wanted to make carrot cake. Lucy doesn’t care and will be stoked for cake.

  2. Nicole says:

    Also, I really want tacos now. My sister posted a fish taco on Instagram yesterday. I think it’s going to be a beef week this week: beef stroganoff, meatballs, and now maybe tacos tonight.

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