February 20, 2019 Nordic food and nature

Tacodagen, the Day of Norwegian Tacos

Guacamole - Norwegian Tacos | Victus Nord

It’s not unusual to hear Norwegians refer to Friday as “tacodagen”, or Taco Day. Since the 1970s, tacos have been a growing phenomenon in Norwegian households. Mexican cuisine became popular worldwide in the aftermath of the summer Olympics in Mexico in 1968, but in Norway it was initially the Mexican casserole that became the most popular. Whereas sushi is an imported food that has remained in-demand in the urban city centers, the taco has gained popularity throughout the countrysides of Norway, especially among younger age groups.

Mango Salsa - Norwegian Tacos | Victus Nord

Tacos in Norwegian households are usually made with corn or flour tortillas filled with avocados, chipotle-rubbed salmon, steak, or pulled pork along with toppings like spicy salsas and fresh herbs. In my house, we keep up with the tacodagen tradition, and make tacos every Friday.

Salsa - Norwegian Tacos | Victus Nord

Last week, we cooked up some Norwegian steak tacos and wrote down our favorite recipe to bring to you below. Don’t be intimidated by the length – we like to add a little bit of a lot of things, and most of the work is done on the chopping block. The best part of tacodagen is that you can choose everything for yourself! And get a lot of work on your knife skills.

Tacodagen - Norwegian Tacos | Victus Nord


1½ pounds flat iron steak
1 cup orange juice
2 cloves garlic, peeled
2 chipotle peppers plus 2 tablespoons adobo sauce (from the can, or from scratch if you’re really ambitious)
½ cup or a large fistful of cilantro leaves and stems
1 tablespoon cumin
1 teaspoon cinnamon
1 teaspoon kosher salt
1 chopped avocado
1 chopped tomato
½ chopped onion

Salsa (all roughly chopped)
5 cups of tomatoes
3 cups of cucumber
3 cups of peppers
1/2 tablespoon of chilies
2 tablespoons of lime juice
5 tablespoons of cilantro

Mango salsa
1 mango, roughly chopped
5 tablespoons of cilantro
3 tablespoons of lime juice

Skillet Corn
3 cups of corn, kernels sliced from the ears
¼ cup butter
1 tbsp sugar
½ cup of diced shallots
½ cup of water

4 avocados
1 cup of cilantro
5 tablespoons of lime juice
½ cup chopped tomatoes
½ cup chopped red onion
¼ cup diced garlic

Additional ingredients

Time for Preparation: approximately 40 minutes plus preferred marination time

Serving Size: 4 people

Chili Peppers - Norwegian Tacos | Victus Nord

Red Onion - Norwegian Tacos | Victus Nord

Lime - Norwegian Tacos | Victus Nord

Bell Pepper - Norwegian Tacos | Victus Nord

Cucumber - Norwegian Tacos | Victus Nord


Cut shallow slices in the steak with a large knife, taking care to make the cuts against the grain to shorten long muscle fibers and allow for a greater cooking surface area and absorb more marinade.

Combine the orange juice, garlic cloves, chipotle peppers and adobo sauce, cilantro, cumin, cinnamon and kosher salt into a blender. Puree until smooth, then pour into a gallon size freezer bag with the steak.

Seal and refrigerate for anywhere between 1 hour and overnight.

Steak - Norwegian Tacos | Victus Nord


Let the steak come to room temperature before grilling, about 20 minutes out of the fridge.

Oil grates with cooking oil (we use grapeseed) and preheat it on high heat. Reduce the heat to medium-high and grill the meat for 10 minutes on each side, or until cooked to desired doneness.

Allow the steak to rest on a platter, covered with foil, for 10 minutes before cutting.

Lime Squeeze - Norwegian Tacos | Victus Nord


Pull the toppings together while you wait for the steak to cool down.

Combine the chopped cucumber, tomato, peppers, garlic, chilies, cilantro and lime juice in a bowl. Season to taste.

Skillet corn
Combine corn, shallots, water, butter, and sugar in a skillet over medium heat. Cover and simmer for 15-20 minutes. Season to taste.

Combine mashed avocado, finely sliced cilantro, lime juice, garlic, chopped tomatoes and red onion in a bowl. Season to taste.

Mango salsa
Combine ingredients in a bowl.

Warm the tortillas over a gas flame or on the grill just before service.

Guacamole - Norwegian Tacos | Victus Nord

Finally, tacodagen can begin! Assemble the tacos with your choice of add-ons and a squeeze of grilled limes, freshly chopped cilantro and/or sliced jalapeños.

Vel bekomme! Bon appetit!

Norwegian Tacos | Victus Nord

Norwegian Tacos | Victus Nord

Tags: , , in food
Related Posts

Tartare is Man’s Best Friend at Manfreds

February 17, 2019

February 17, 2019

Operating as part of Christan Puglisi’s family of restaurants in Copenhagen, Manfreds is the spot to go hunting for tartare....

Finding a Bite of Hygge in London

October 26, 2018

October 26, 2018

Scandinavian concepts of coziness (lagom, koselig) have made a big splash on the international scene in recent years. The Danish...

How to Make a Scrumptious Easter Lamb, Norway’s Way

April 2, 2018

April 2, 2018

Norwegian lamb is considered a world-class ingredient thanks to the nutritious sustenance provided by the wild pastures the sheep are...

Brunost, an Introduction to Brown Cheese

November 25, 2018

November 25, 2018

Yes, I did try whale meat, and shark, and a lot of fish; even some reindeer and moose. But the...

Brooding Under Neon Lights at Brutus

February 16, 2019

February 16, 2019

Hidden on the quiet streets of Norway’s capital, Brutus is a high-end eatery with a low-brow attitude, offering hyper-local and...

A Meal at Credo, Trondheim’s Old School New Nordic

March 16, 2018

March 16, 2018

Credo has been enchanting the diners of northern Norway for over 20 years

Diving into the Wild Nordic Seas at Maaemo

February 9, 2018

February 9, 2018

Maaemo is an old Norse word meaning Mother Earth. The restaurant builds a culinary narrative around the clean, bright flavors...

Mezcal, Spice, and Everything Nice at Copenhagen’s Sanchez

October 4, 2018

October 4, 2018

Rosio Sanchez’s Hija de Sanchez grew up and moved to swankier digs, bringing the heat with it. DetailsHead chef: Rosio SanchezEat...

Coffee and Sweets Right Around The Corner

February 18, 2019

February 18, 2019

Searching for a delicious brekkie and hot cuppa in Copenhagen? Chef Kristian Baumann of 108 has supplied a lovely cafe,...

Aska is a Heavenly Slice of Scandinavia in Brooklyn

December 5, 2018

December 5, 2018

New Nordic has crossed the Atlantic and landed in NYC with smashing success.

Cloudberries, the Gold Growing in the North

September 16, 2018

September 16, 2018

Amalie and Eyolf had prepared a lovely dinner of reindeer meat, Brussels sprouts, and boiled potatoes to welcome me back...

The Bæst Italian Copenhagen Has to Offer

September 5, 2018

September 5, 2018

Up in Nørrebro, one of Copenhagen’s trendiest settings, Christian Puglisi of Relae, Mirabelle, and Manfreds, turns his attention to the...

Vegetable Season and Summer Sunsets at Noma

August 30, 2018

August 30, 2018

The iconic Copenhagen establishment reinvented itself, and decided to let the seasons lead the way.

Leave a Reply

Your email address will not be published. Required fields are marked *

VN View

  • Reaping the rewards from one hour of mackerel fishing 🐟 summertime in Larvik, on Norway’s southern coast 🇳🇴
  • Wax broth with flower petals and pollen served in a beeswax bowl on last summer’s vegetable menu at @Nomacph 🐝This honey-sweet dish was the absolute bee’s knees!
  • The art of matpakke, the packed lunch of Norway! Matpakke is a Norwegian tradition that literally means “packed food” and is usually made up of bread, meats, cheese, and jams to spread, plus a few other snacks. ⠀
If you want to order a matpakke in Norway - @Lunsjkollektivet have some creative and tasty options!
  • Cod from Høvåg in the south of Norway, ready to become ceviche with a little help from tons of lime and lemon juice, tomato juice, cilantro and spring onion🍈🍋🍅🌱
  • A chip of dried caramelized scallop, topped off with an emulsion of the roe, a tartare of the muscle and lots of sour wood sorrel from @kontrast_oslo 🌊
  • The last meal of a capercaillie, one of the big game birds in the Nordics. This one was snacking on blueberries, pine needles, and some fallen leaves when his day ended quickly at Finnskogen in the eastern part of Norway last fall 🦃
  • @askanyc in Brooklyn is one of the best introductions to Nordic food for Americans looking to find a taste of Scandinavia in the states. Here, we have the inner shavings of bright green asparagus with *fantastisk* Finnish caviar from Karelia, sitting in a sauce made from fermented asparagus juice and whey from last summer's menu🌱
  • Dairy products are an essential pillar of Nordic cooking, and this creamy, luxurious cultured butter at @askanyc proves why🐮
  • Lompe, a traditional Norwegian flatbread, served with fermented trout and horseradish at @maaemo in Oslo 🇧🇻

Follow Me!