Tag Archives: tacos

Recipes

Blackened Tilapia Baja Tacos

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Ingredients

  • Sauce:
    • 1/4 cup reduced-fat sour cream
    • 2 tablespoons chopped fresh cilantro
    • 2 tablespoons fresh lime juice
    • 1 jalapeño pepper, seeded and chopped
    • 1 cup thinly sliced white onion (optional)
  • Rub:
    • 1 1/2 teaspoons paprika
    • 1 1/2 teaspoons brown sugar
    • 1 teaspoon dried oregano
    • 3/4 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon ground red pepper
  • 4 (6-ounce) tilapia fillets
  • 1 tablespoon canola oil
  • 8 (6-inch) corn tortillas
  • 1/2 ripe peeled avocado, thinly sliced
  • 4 lime wedges

Preparation

  • 1. Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl.
  • 2. Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.
  • 3. Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.

Link to original recipe.

Recipes

Chicken al Pastor Tacos

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This would of course also work with pork, and the proportions actually match those needed for a 5lb pork butt (you just need to cook it for 2.5 hours instead of 25 minutes).

Ingredients

  • 3 California chiles
  • 1 ancho chile
  • 1 guajillo chile
  • 1 cascabel chile
  • 1 chile de árbol (or guajillo)
  • 1 bay leaf
  • 3/4 cup orange juice
  • 1/4 cup pineapple juice
  • 1 tablespoon white vinegar
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt
  • 1 clove garlic
  • 1 teaspooon kosher salt
  • 3/4 teaspoon pepper
  • 3/4 teaspoon garlic salt
  • 1/4 teaspoon Mexican oregano
  • 1/4 teaspoon achiote condimentada (seasoned achiote paste — the powder also works well)
  • 1 red onion, sliced thin, divided
  • 2.5-5 lbs. chicken breasts, sliced 1/2″ thick
  • 8oz canned pineapple, either sliced or in chunks (you can also use fresh if you have it)

Directions

Seed and stem the California, ancho, guajillo cascabel chiles, and the chile de árbol (can also be done after boiling if desired). Combine 5 cups of water and the chiles in a large pot, add the bay leaf, and bring to a boil. Boil for 5 minutes. Remove from heat and let stand until softened, about 5 minutes. Drain the chiles and discard the bay leaf.

Place the softened chiles in a food processor with the orange and pineapple juices, vinegar, cinnamon, sea salt, garlic, salt, pepper, garlic salt, oregano, achiote paste and half the onion. Pureé until smooth.

Add the meat to a plastic bag, and add enough marinade to cover (if you use 2.5 lbs. of chicken, you’ll probably only need about half the marinade. The leftovers can be kept in the fridge for a few days). Toss to coat and refrigerate 4 hours or more.

Heat the oven to 350 degrees. Place half the pineapple in an even layer in the bottom of a roasting pan. Place the chicken on top, followed by the remaining pineapple and the remaining sliced onion. Cover with foil and roast until chicken is motley done, about 25 minutes. Remove the meat from the pan, discard the pineapple and set aside the pan juices. Cut the chicken into the size pieces you want them to be when you add them to the tacos.

Put the meat back in the baking pan, baste it with the pan juices, layer the onions on top, and place under the broiler to crisp the edges of the meat, about 3 minutes. Turn and cook for a few more minutes, if desired.

Remove the meat from the oven and let stand until cool enough to handle. Spoon pan juices over chicken if it needs more moisture. Serve with corn tortillas and condiments (i’d suggest pico de gall, sour cream, guacamole, and maybe some hot sauce), allowing everyone to make their own tacos.

Original recipe source