Adventurous Taco Night Dinner Party

Adventurous Take on the Ordinary: Taco Trio

If taco night has crossed over to the traditional, spice things up with these around-the-globe takes. Our Indian- and Russian-inspired versions, shown on this page, are as beautiful as they are ballsy. We're talking flavors that will haunt your dreams.

If it's sweet notions you crave, our Strawberry-Rhubarb Mascarpone Cannoli—our adaptation of a dessert taco—will leave you happy and satisfied.

Squab Tikka Masala Tacos

Yield: 4 servings

• 1 cup plain yogurt
• 1 Tbsp. lemon juice
• 2 tsp. minced fresh gingerroot
• 1 tsp. ground cumin
• 1 tsp. ground cinnamon
• 1 tsp. pepper
• 1/2 tsp. salt
• 1/2 tsp. cayenne pepper
• 1/2 tsp. paprika
• 4 squab (3/4 to 1 lb. each) or 3 Cornish game hens (20 oz. each)

SAUCE:

• 1 small onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 Tbsp. butter
• 1 garlic clove, minced
• 1 can (8 oz.) tomato sauce
• 1 cup heavy whipping cream
• 1 1/2 tsp. curry powder
• 1 1/2 tsp. ground cumin
• 1 1/2 tsp. paprika
• 1/4 tsp. salt
• 8 whole pita breads
• Optional toppings: black-eyed peas, sliced cucumber, plain yogurt and minced fresh cilantro

In a large resealable plastic bag, combine the first nine ingredients. Add the squab; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard marinade.

Place on a rack in a roasting pan. Bake, uncovered, at 350° for 50-60 minutes (if using Cornish game hens, bake for about 1½ hours) or until a meat thermometer reads 180°.

Meanwhile, in a large skillet, saute onion and jalapeno in butter until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, cream, curry, cumin, paprika and salt. Bring to a boil; reduce heat. Simmer, uncovered, for 15-20 minutes or until sauce is slightly thickened.

Remove squab meat from bones and cut into bite-size pieces. Serve on pita breads with sauce; add blackeyed peas, cucumber, yogurt and cilantro if desired.

Editor's Note: Wear disposable gloves when cutting hot peppers—and avoid touching your face.

Nutrition Facts: 2 tacos (calculated without optional toppings) equals 1,373 calories, 90 g fat (38 g saturated fat), 340 mg cholesterol, 1,319 mg sodium, 76 g carbohydrate, 5 g fiber, 63 g protein.

Rob Hagen & Dan Roberts[+]

Russian Tacos

Yield: 8 servings

• 4 pkg. (3 oz. each) smoked salmon or lox
• 8 tostada shells
• 1/2 cup creme fraiche or sour cream
• 4 tsp. caviar
• 4 hard-cooked eggs, chopped
• 1/2 cup chopped red onion
• 4 tsp. snipped fresh dill

Arrange salmon over tostada shells. Top with creme fraiche, caviar, eggs, onion and dill. Serve immediately.

Nutrition Facts: 1 tostada equals 213 calories, 13 g fat (5 g saturated fat), 137 mg cholesterol, 1,000 mg sodium, 8 g carbohydrate, 1 g fiber, 12 g protein.

Rob Hagen & Dan Roberts[+]