Tag: tacos

Posted on » by Dino » Theme:

Fish Tacos

Tips & Notes

The pickled onions, hot sauce and relish (minus the cilantro) can be made 1 day ahead. Cover and refrigerate until needed. Stir the chopped cilantro into the corn relish just before serving.

Make sure to inspect the fish. That is all I will say on this topic.

We started with hake, a nice firm white fish. We ended with half cod tilapia, half red snapper. Could you tell the difference? I couldn’t. Yum!

Ingredients

For the Quick Pickled Onion

  • 1 small red onion, peeled, halved and sliced into half moons
  • 2 limes, juice only

For the Hot Sauce

  • ½ cup mayonnaise
  • 2 tsp gochujang paste, or other hot sauce, to taste

For the Corn Relish

  • 1 cup drained canned corn
  • 1 fresh red chili, finely diced (de-seed if you don’t like too much heat)
  • 3 tbsp chopped fresh cilantro
  • salt, to taste

For the Fish Tacos

  • 4 skinless fillets of firm white fish, such as hake or haddock (2lb total), from the thicker loin end (we used cod tilapia and red snapper and we won’t speak of the hake ever again)
  • 1 tsp ground cumin
  • ½ tsp paprika
  • 1 tsp sea salt flakes or kosher salt
  • 1 garlic clove, peeled and finely grated or minced
  • 2 tbsp regular olive oil
  • 8 soft corn tortillas

For the Avocado

  • 2 ripe avocados
  • 1 lime, juice only

To Serve

  • salad leaves of your choice
  • 1–2 tbsp chopped fresh cilantro
  • 2 limes, cut into wedges

Method

  1. Preheat the oven to 425°F for the fish, and begin by preparing the sides for your tacos. Put the red onion slices into a bowl and cover with the lime juice. Stir with a fork to mix the onion well in the juice. Actually, if you can get this done ahead of time (up to 1 day), so much the better, but even 20 minutes is fine.
  2. Make the hot sauce by mixing together the mayonnaise and the gochujang paste (or other hot sauce) in a small bowl. Set aside.
  3. For the corn relish, put the canned corn into a bowl. Add the chili to the corn, along with the chopped cilantro and some salt to taste. Give it all a good stir, and set aside.
  4. Cut the fish fillets in half length-ways, so you have long fingers, and arrange in a shallow roasting tin. Mix together the cumin, paprika and salt, and sprinkle over the fish fillets. Mix the garlic and the oil in a small bowl. Drizzle the fish with the garlicky oil, and roast in the oven for 8–10 minutes, depending on the thickness of your fillets. Check to see if the fish is cooked through (though only just) before taking out of the oven.
  5. Once you’ve taken the fish out (though don’t let it get cold) turn off the oven and warm the tortillas in the fading heat. Meanwhile, peel, stone and slice the avocados, then spritz with the juice of the lime, ready to serve with the other accompaniments.
  6. Arrange the fish on a plate (lined with salad leaves, if so desired), sprinkle with some chopped fresh cilantro, and take to the table along with the warmed tortillas. If you don’t want to add any salad to the fish directly, you may want to put a bowl of shredded iceberg or some other crisp leaves nearby.
  7. Put the bowls of soused, but drained, red onions, the corn relish, hot sauce and a plate of sliced avocados on the table so that everyone can load their tortillas. A plate of lime wedges and a pile of napkins are both good ideas, too.
Posted on » by Dana & Nancy » Theme:

Spicy Cider Beer Braised Chicken Enchilada Tacos w/ Sweet Chili Apple-Pomegranate Salsa

Recipe from Half Baked Harvest

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced or grated
  • 2 chipotle chilies in adobo, minced
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon brown sugar
  • 1/2 teaspoon cayenne, or more or less to taste
  • salt and peper
  • 1 (8 ounce) beer
  • 1/2 cup apple cider, plus more if needed
  • 1/2 -3/4 cup enchilada sauce
  • 8 warmed flour or corn tortillas, for serving
  • sharp cheddar cheese + cotija cheese, for serving

Sweet Chili Apple-Pomegranate Salsa:

  • 2 honeycrisp apples, finely chopped
  • arils from one small pomegranate
  • 1 jalapeño, seeded  and chopped
  • 1/4 cup fresh cilantro, chopped
  • juice from 1 lime
  • 2-4 tablespoons sweet thai chili sauce

 

Instructions

Add all the ingredients for the tacos (minus the cheese + tortillas) to the bowl of your crockpot. Cover and cook on low for 6-8 hours or low 4-6 hours. Shred the chicken and return to the crockpot. If needed cook the chicken oh high for 30 minutes with the lid off to help thin the sauce.

Meanwhile, make the salsa. Add the chopped apple, pomegranate arils, jalapeño, cilantro, lime juice and sweet thai chili sauce to a bowl. Toss well to combine, taste and adjust if needed. Cover and store in the fridge until ready to serve.

Once the chicken is done cooking, remove it from the pot and shred with two forks. Meanwhile reduce the sauce that is left in the pot down to about 3/4 of a cup. Add the shredded chicken back to the sauce in the pot and toss. Now add the enchilada sauce and continue to cook about 2 minutes or until warmed through. If the sauce gets too thick, add a splash of apple cider.

To serve, add the shredded chicken to a warmed taco shell. Top with cheddar, avocado and then the apple salsa. Sprinkle with cotija cheese and chopped cilantro.