Spaghetti tacos à la iCarly are hot, officially (i.e. as proclaimed by adults), though kids have, of course, known for ages. A recent New York Times story on the front page of the Dining section proclaims “spaghetti tacos are all the rage” and the trend has NYMag asking “Is iCarly’s Spaghetti Taco the New Festivus?”
If your kid doesn’t watch iCarly, there isn’t much you need to know. It started as a joke on the show, but soon became a regular meal: red-coated pasta in a hard-shell taco. Rumour has it may also include peppers.
I have a toddler, nowhere near YTV age. But I think he’ll dig these. Our local burrito shop serves up yummy chow mein-stuffed bundles, and really, how can you go wrong with starch on starch, soft and crunch?
So, I’m off to pick up the fixings. To me, the recipe seems like too much work, one step too much, but does make perfect sense as a foil for leftover spaghetti, so I’ll update you in a couple days on how it went over.
But the big questions! Bolognese or mini meatballs? Parm or melted mozzarella? And most importantly, are there any ingredients beyond beef, pasta, sauce and shells? I’d love to know if you’ve made these, or would even consider making them.
PS: If you’re looking for a good tortilla and live in Toronto, these Alba Lisa corn tortillas are so delicious.
UPDATE: We didn’t love these, but I think if I’d popped them in the oven to melt a layer of cheese on the tops, it would have made all the difference. But I did love a straight-up meatball taco, as per Betty’s suggestion below.