10 different taco recipes from mexico part 2

Mexican Ceviche Taco


Light, simple and refreshing dish for all those who enjoy seafood.
Makes: 6 / Preparation Time: 10 minutes + inactive time

Ingredient 

  • 1lb. red snapper fillets, cut into ½-inch cubes
  • 2 tomatoes, finely chopped
  • 1 jalapeno, seeded and chopped
  • ½ teaspoon dried Mexican oregano
  • 4 tablespoons olive oil
  • ¾ cup pimento stuffed green olives, chopped
  • 1 teaspoon hot sauce
  • 1 avocado, diced
  • ¾ cup lime juice
  • 1 cup lettuce, chopped
  • 1 onion, red, chopped
  • Taco Shells (12, 6-inch, warmed)

Directions

  1. Place the fish, lime juice and salt in a bowl. Cover and refrigerate for 20
    minutes.
  2. Drain the marinade and add the tomatoes, cilantro, onion and oregano.
    Marinade for couple hours in the refrigerator.
  3. Divide the marinated fish between the bowls, top with avocado and olives
    then set aside.
  4. Spoon into warmed taco shells and serve immediately.


Ham and Cheese Tacos


That’s right; your favorite sandwich combo gets amplified in this lunchtime
taco.
Makes: 2 / Preparation Time: 15 minutes

Ingredient

  • Ham (4oz. precooked, cut in strips)
  • Salt (½ teaspoons)
  • Black Pepper (¼ teaspoons)
  • Tortillas (4, warmed)
  • Bell Peppers (¼ cup, shredded)
  • Cheddar Cheese (3 oz. shredded)
  • Lettuce (½ cup, shredded)
  • Arugula (¼ cup)

Directions

  1. Beat eggs with salt and pepper in a medium bowl. In a large non-stick
    skillet over medium heat set your butter to melt, then cook your eggs
    (stirring constantly) until cooked (should take about 3 minutes).
  2. Begin assembly by layering ham, cheese, lettuce, and bell peppers.
  3. Top with Arugula.
  4. Serve and Enjoy.


Chicken Tinga Taco


A versatile dish made of chicken, chipotle, and tomatoes.
Makes: 8 / Preparation Time: 25 minutes

Ingredient

  • 2 cans chipotle peppers, chopped
  • 3 cups chicken, shredded and cooked
  • 2 garlic cloves, minced
  • 1 onion, sliced
  • 2 tablespoons parsley, chopped
  • 2 tablespoons vegetable oil
  • 3 cups diced tomatoes
  • Salt (¼ teaspoons)
  • Black Pepper (¼ teaspoons)
  • White Cheddar Cheese (½ cup)

Directions

  1. Heat oil in a medium skillet.
  2. Add onion and cook for 3 minutes. Add the garlic and cook for 1-2 minutes
    or until fragrant.
  3. Add the chopped parsley and tomato and reduce heat. Simmer for 6-7
    minutes or until tomatoes has released the juices.
  4. Add the chipotle pepper and chicken. Simmer for 8 minutes more and
    adjust the seasonings.
  5. Spoon onto tortilla and sprinkle with cheese.
  6. Serve while still hot.


Pork & Pineapple Taco


The unique taste of pork and pine is capitalized upon in this easy taco
recipe.
Makes: 4 / Preparation Time: 1 hr.

Ingredient

  • Pork Tenderloin (1lb., cut into ½ inch pieces)
  • Salt (1 teaspoon)
  • Chilli Pepper (1 tablespoon)
  • Jalapeno Pepper (2, thinly sliced)
  • Pineapple (2o oz. can, in juice, chunks)
  • Canola Oil (2 tablespoons)
  • Taco Shells (8, 6 in shells)
  • Red Onion (½, sliced)
  • Cilantro (¼ cup, chopped)
  • Feta (4 oz., crumbled)

Directions

  1. Create a marinade for the pork by mixing ½ cup of pineapple juice from the
    pineapple can, ½ the jalapeno, chili powder, and pork and let stand in a
    freezer bag for 20 minutes in the refrigerator.
  2. After 20 minutes, drain the liquid from the pork and proceed to season generously with your salt.
  3. In a large skillet over medium heat with your oil set your pork to cook until tender (about 5 minutes on each side).
  4. Once tender, begin assembly by layering pork, onion, pineapple, cheese,
    cilantro and jalapeno in your taco shells.
  5. Serve and Enjoy!


White Fish Tacos


A traditional Mexican dish with a special twist.
Makes: 8 / Preparation Time: 30 minutes

Ingredient 

  • 1lb. White fish fillets, cut into 2oz. portion
  • 2 tablespoons potato starch
  • 1 cup plain flour
  • 4 teaspoons lime juice
  • 1 egg
  • 1 teaspoon minced capers
  • 8 tortillas
  • ½ teaspoons Ground cumin
  • ½ teaspoons Dried dill weed, chopped
  • 1 teaspoon cayenne pepper
  • ½ cup yogurt, unflavored
  • 1 cup light beer
  • 1 teaspoon Baking powder
  • ½ teaspoons Salt
  • ½ cup mayonnaise

Directions

  1. In a bowl combine the flour, potato starch, baking powder, and salt.
  2. In a separate bowl combine the beer and egg. Whisk in the flour mix. Place
    aside.
  3. Meanwhile, set your white sauce in motion: add your mayonnaise and
    yogurt in a mixing bowl then slowly stir in the lime juice a little at a time
    until the mix becomes just slightly runny.
  4. Add the spices and jalapeno.


Steak & Plantain Tacos


Add some Caribbean flair to your taco by incorporating sweet plantains
with a tangy slaw.
Makes: 4 / Preparation Time: 30 min

Ingredient

  • Cider Vinegar (¼ cup)
  • Granulated Sugar (½ teaspoons)
  • Salt (2 ½ teaspoons, divided)
  • Black Pepper (¼ teaspoons, divided)
  • Red Cabbage (6 cups, shredded)
  • Scallions (¼ cup, sliced, divided)
  • Flank Steak (1 lb.)
  • Ripe Plantain (1 large)
  • Chile Pepper (¼ teaspoons, ground)
  • Canola Oil (2 teaspoons)
  • Tortillas (8, 6-inch, warmed)

Directions

  1. In a microwave-safe bowl, combine sugar, vinegar, 1 teaspoon Salt, and ¼
    teaspoons Black pepper. Microwave until hot (about 30 seconds).
  2. Stir until sugar has been fully dissolved.
  3. Pour on cabbage in a mixing bowl, add ½ of your scallions and toss until completely coated.
  4. Generously season your steak with the remaining pepper and 1 tsp of salt.
  5. Peel your plantain and cut in half crosswise. Proceed to cut each half of
    plantain lengthwise into about 4 more pieces then season with remaining
    salt and chili pepper.
  6. In a large skillet over medium heat set your steak to cook to desired
    doneness (about 4 minutes per side should get you medium – rare). Allow
    to rest for 5 minutes.
  7. Add your plantain to cook in the same skillet until lightly brown (about 2
    minutes for each side). Once done, slice your steak against the grain to cut
    into strips.
  8. Begin assembly, by layering steak, avocado, plantain, scallions and sour
    cream in each tortilla. Top with slaw.
  9. Serve and Enjoy.

Tilapia Taco with Cucumber Relish


Seafood makes the perfect protein in this taco as it is paired with crunchy
cucumbers and radishes.
Makes: 4 / Preparation Time: 20 minutes

Ingredient 

  • Olive Oil (1 tablespoon)
  • Canola Oil (3 tablespoons, for the grill)
  • Tilapia (4, 6oz. fillets)
  • Coriander (1 teaspoon, ground)
  • Salt (1 teaspoon)
  • Black Pepper (½ teaspoons)
  • Radishes (6, sliced)
  • Cucumber (1 medium, halved and sliced)
  • Lime juice (2 tablespoons)
  • Tortillas (8, warmed)
  • Cilantro leaves (1 cup)
  • Sour Cream (¼ cup)

Directions

  1. Set grill to high and allow to heat up. Once hot, sprinkle with canola oil.
    Sprinkle fish with ½ teaspoons Salt, coriander and ¼ teaspoons Pepper then
    allow cooking on the grill until fully cooked (about 2 minutes per side). Cut into small pieces.
  2. Combine cucumber, radishes, oil, lime juice, along with your remaining salt
    and pepper toss and set aside.
  3. Begin assembly by layering fish, cilantro, cucumber relish and sour cream.
  4. Serve and Enjoy.


Minced Pork Tacos


Use your pork mince to form a rich and delicious taco.
Preparation Time: 30 minutes / Makes: 6

Ingredient

  • Ground Pork (1lb.)
  • Onion (1 medium, chopped)
  • Olive Oil (2 teaspoons)
  • Black Powder (1 teaspoon)
  • Salt (½ teaspoons)
  • Garlic Powder (½ teaspoons)
  • Brown sugar (1 teaspoon)
  • Tomato Sauce (8 oz.)
  • Taco Shells (12, 6-nch)
  • Cheddar Cheese (6 oz., shredded)
  • Lettuce (2 cups, shredded)
  • Bell Peppers (2 cups, red, yellow and green, julienne)
  • Tomatoes (2, chopped)
  • Salsa (¾ cup)
  • Sour Cream (¾ cup)

Directions

  1. Set your oven to preheat at 250 degrees F.
  2. Set a skillet over medium heat with your olive oil.
  3. Add your ground pork, brown sugar and onion when hot and allow to brown until completely cooked constantly stirring so as to avoid burning (should take about 8 to 10
    minutes).
  4. Once fully cooked, drain the excess juices, and proceed to add in your
    powdered seasonings and tomato sauce. Reduce to a low flame, cover and
    allow to simmer for another 10 minutes.
  5. While your meat simmers line up your taco shells on a baking sheet and set
    to bake in your preheated oven for 5 minutes.
  6. When meat and shells are done, assemble your tacos by layering pork, bell
    peppers, cheese, tomatoes, and lettuce; then topping with sour cream.
    Repeat the process in all the shells.
  7. Serve and Enjoy!


Canned Tuna Taco


Quick, easy and delicious!
Makes: 4 / Preparation Time: 20 minutes

Ingredient

  • Tuna (2 cans, drained)
  • Onion (1 medium, chopped)
  • Salt (½ teaspoons)
  • Black Pepper (½ teaspoons)
  • Lime juice (1 teaspoon)
  • Tortillas (8, warmed)
  • Green Bell Pepper (½ cup, chopped)
  • Cilantro Leaves (¼ cup, chopped)
  • Vinegar (¼ teaspoons)

Directions

  1. In a medium mixing bowl, combine your tuna, vinegar, lime juice, salt,
    pepper, onion, and bell pepper
    Begin assembly by spooning tuna mixture evenly onto tortillas.
  2. Serve and Enjoy.


Seared Salmon Taco


Well seasoned pink salmon with a spicy sriracha mayo!
Makes: 4 / Preparation Time: 20 minutes

Ingredient

  • Olive Oil (1 tablespoon)
  • Salmon (4, 6oz. fillets)
  • Coriander (1 teaspoon, ground)
  • Salt (1 teaspoon)
  • Black Pepper (½ teaspoons)
  • Radishes (6, sliced)
  • Lime juice (2 tablespoons)
  • Tortillas (8, warmed)
  • Red Cabbage (½ cup, shredded)
  • Sriracha Mayo (¼ cup)

Directions

  1. Set a non-stick skillet over medium heat. Once hot, add your olive oil.
  2. Sprinkle fish with ½ teaspoons Salt, coriander and ¼ teaspoons Pepper then
    add to skillet as soon as the oil begins to smoke.
  3. Allow to cook until fully cooked (about 2 minutes per side). Cut into small pieces.
  4. Begin assembly by layering fish, radishes, and red cabbage. Drizzle with
    sriracha mayo.
  5. Serve and Enjoy.

Enjoy your day

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