Wednesday, June 22, 2011

Taco night!


I’ve been craving taco’s lately…hard shell, soft shell, street vendor style…..whatever, taco’s are quite simply the perfect food.  So when I saw these recipes for Margarita Fish Tacos, and Jackfruit Carnitas, I had to quickly wipe up to drool.  They sounded so good, I had to move them up a night on the Menu.  Tonight I made both versions, cause I couldn’t decide on which one I liked better.  (side note, they were so good, and went so fast, I forgot to take pictures!! I will remake them and take pictures of them at that time.  Here are the recipes for them both.  Try one, or the other, or both…enjoy! 

Also, I found a GREAT tortilla to use.  It is a mixed tortilla tastes like corn, but feels like a flour tortilla.

I also mad:

Pico De Gallo

3 Tomatoes, diced
½ Onion, finely diced
4-5 Tablespoons Cilantro, finely diced
½-3/4 Jalapeno, finely diced
Juice of ½ of a Lime
Salt and Pepper

Mix and allow to rest for about an hour

Margarita Fish Tacos  
with Chipotle-Lime Mayo and Arugula 

1 ½ tablespoons grated orange rind
1 tablespoon grated lime rind
2 tablespoons tequila
1 pound halibut fillets (or white fish, I use Cod)
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon olive oil
¼ cup reduced-fat mayonnaise
1 tablespoon finely chopped fresh cilantro
1 tablespoon fresh lime juice
1 ½ teaspoons finely chopped chipotle chile, canned in adobo sauce (about 1 chile)
8 (6-inch) corn/flour mix tortillas
2 cups trimmed arugula

Combine first 3 ingredients in a large zip-top plastic bag. Add fish to bag; seal and marinate in refrigerator 30 minutes, turning occasionally. Remove fish from bag; discard marinade. Pat halibut dry; sprinkle with salt and pepper. Place on grate of a baking pan, and place in 370

Combine mayonnaise, cilantro, juice, and chipotle.

Warm tortillas according to package directions. Divide fish evenly among tortillas; top each tortilla with 1/4 cup arugula and about 2 teaspoons mayonnaise mixture. Fold in half.

Jackfruit "Carnitas" Tacos

Ingredients:
Young Green Jackfruit, canned, in brine or water, not syrup. (available at an Asian food store)
Olive oil, about 2-3 Tablespoons
Salsa Verde (Trader Joe's brand is ideal.)
Lime juice
Onion, cut in to large pieces.
Garlic, pressed or minced.
Chile Powder
Cumin
Pepper
Smoked Paprika
Cayenne Pepper
Oregano

Instructions:
Drain & rinse the jackfruit thoroughly. With your hands, press the moisture out of each piece & set aside.  Place oil a deep pan on the stove and heat on high to sear the jackfruit, Mix spices in a small bowl, take your spices & season each piece of jackfruit, add it to a hot deep pan.

Add the chopped onion & garlic to the pan, sear and reduce heat to medium low.  Cover the seasoned jackfruit with the Salsa Verde. It doesn't have to be completely covered, just make sure there's enough liquid in the bottom & spoon a bit on top of all the pieces. (I tend to use a little over half a jar per can of jackfruit.)

Squeeze lime juice over the top of everything (I use a 1/2 lime per can of jackfruit), Cover and simmer for about 30 minutes, and use a wooden spoon to “shred” up the jackfruit.

After the jackfruit is cooked, it will have changed colors & be a nice browned color.

Serve the jackfruit in corn tortillas with some additional salsa on top & a squeeze of lime juice or any other toppings you enjoy!

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