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Fast & Easy Dinner: Grilled Shrimp Tacos

partysugar — Wed, 16 Sep 2009 08:00:56 -0700

Happy Mexican Independence Day! Although many Americans confuse Cinco de Mayo with Mexico's independence, it's actually celebrated on Sept. 16. To commemorate the occasion, how about offering your family these quick yet delicious shrimp tacos? Served on warm soft tortillas with a simple sour cream-cumin sauce, these shrimp are plump and succulent. Although the recipe requires that you grill the shrimp, it also explains how to cook them under the broiler. If you have extra time on your hands, consider making a homemade Mexican fiesta complete with pico de gallo, guacamole, and salsa. Get the uncomplicated shrimp taco recipe now.

Fast and Easy Dinner: Fish Tacos

partysugar — Fri, 24 Apr 2009 10:30:21 -0700

Sometimes Mexican food can be too rich and heavy. Not so with these fish tacos. They're high in flavor, but don't weigh you down. The recipe stuffs a soft flour tortilla with flaky white fish, a quick creamy guacamole, and a crunchy cabbage slaw.

Although it calls for red snapper, any firm white fish works wonderfully. Sound delicious? Wait till you read the recipe! Do so when you read more.

Fish Tacos
From Food & Wine

Ingredients

2 Hass avocados - halved, pitted, and peeled
1/4 cup low-fat sour cream or Greek yogurt
1 small jalapeno, seeded and thinly sliced
2 tablespoons minced red onion
2 tablespoons chopped cilantro
5 tablespoons fresh lime juice
Kosher salt and freshly ground pepper
1 small head of napa cabbage, shredded (4 cups)
2 tablespoons vegetable oil, plus more for brushing
2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
Ten 7-inch flour tortillas, warmed
2 medium tomatoes, thinly sliced
Hot sauce, for serving
Lime wedges, for serving

Directions

Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.
In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season with salt and pepper.
Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter and pull off the skin.
To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.

Serves 10.

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Fast & Easy Dinner: Fish Tacos With Mango Salsa

partysugar — Fri, 16 Jan 2009 09:15:49 -0800

Looking for a way to brighten up January's cold Winter evenings? How about spicy fish tacos with a tropical salsa?! The fish, in this case it's red snapper, is grilled instead of fried, making for a taco that is healthier and more fresh than its street food counterpart. The salsa is a mix of sweet mangoes, crunchy red onion, and hot serrano chiles. Serve with tortilla chips, guacamole, and cold beer for a meal perfect to enjoy while watching this weekend's NFL playoffs. To check out the scrumptious recipe, read more.

Fish Tacos With Mango Salsa
From The Nest

Ingredients

For the mango salsa:
1/2 cup finely diced mango
1/2 cup finely diced red bell pepper
1/4 cup finely diced red onion
1/2 Serrano chile pepper, finely chopped
2 tablespoons finely chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
1 teaspoon honey
1/4 teaspoon kosher salt
For tacos:
1 pound red snapper fillets
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 teaspoon extra virgin olive oil
8 (6-inch) corn tortillas
2 cups "Pickled" Red Cabbage or shredded raw red cabbage
2 lime wedges

Directions

In a medium bowl, stir together the salsa ingredients. Taste and adjust the seasoning if necessary. Cover tightly with plastic wrap and let stand at room temperature for at least 30 minutes or up to 4 hours.
Meanwhile, season both sides of the fish with cumin, salt, and pepper. Brush both sides with oil. Heat a grill or a grill pan over medium-high heat until hot but not smoking.
Grill the fish, turning once, until just opaque in the center but not flaking, about 4 minutes on each side. Transfer the fish to a cutting board and cut into chunks.
While the fish is cooking, heat the corn tortilla on the grill until hot, about 30 seconds on each side. Transfer each tortilla to a plate and stack between layers of aluminum foil to keep warm.
Divide the fish chunks among the 8 tortillas. Top each with 1/4 cup of the red cabbage and 1/4 cup of the mango salsa. Squeeze lime juice over each taco and serve hot.

Serves 4.

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Not Your Regular Nachos: Fish Taco-Bite Nachos

partysugar — Thu, 31 Jul 2008 10:15:41 -0700

Over the weekend, my dad made a big batch of coleslaw. Since he's going on vacation, he loaded me up with the leftovers. I've always loved the crunch of coleslaw on fish tacos, so I translated the concept of fish tacos into nachos. The final result was a delicious, bite-sized fish taco. I topped baked wheat tortillas with gruyere cheese, a creamy guacamole, and fresh fish. The coleslaw and jewel-like, chopped tomatoes finished off the nachos. A squeeze of lime juice is the must-have garnish. To look at the recipes, read more.

Fish Taco Bite Nachos
Modified from Tyler Florence and Food and Wine magazine

Ingredients

For coleslaw*
1 cup mayonnaise
1 tablespoon Dijon mustard
Drizzle extra-virgin olive oil
1/2 lemon, juiced
Salt and freshly ground black pepper
1 tablespoon red wine vinegar
1 tablespoon sugar or pinch
1 store-bought bag shredded slaw mix (containing red and green cabbage and carrots)
For guacamole
1 Hass avocados - halved, pitted, and peeled
2 tablespoons low-fat sour cream
1 small jalapeño, seeded and thinly sliced
2 tablespoons minced green onion
2 tablespoons chopped cilantro
juice from one lime
For nachos
1 wheat tortilla
1/4 cup finely grated gruyere cheese
1 small white fish fillet (I used red snapper)
salt, pepper, and olive oil to taste
1/2 small tomato, seeded and finely chopped

Directions

Make coleslaw: in a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined. Set aside.
Make guacamole: in a medium bowl, mash the avocados, sour cream, jalapeño, green onion, cilantro, and lime juice. Season the guacamole with salt and pepper. Set aside.

Make nachos: preheat the oven to 375°F. Using a small cookie cutter, cut 9 circles out of the wheat tortilla. Place tortilla rounds on a baking sheet and coat with oil. Season with salt and pepper. Bake in the oven for 5-7 minutes until crisp.

Remove from the oven and top each round with a teaspoon of grated cheese. Change the oven setting to broil, and broil the chips until the cheese is melted.
Meanwhile, brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter and break apart into bite-sized flakes.

Spread a little of the guacamole on top of the cheesy chip. Top with a little fish, coleslaw, and the fresh tomatoes. Enjoy immediately with lime wedges for garnish.

Serves 1.

*This is enough coleslaw for 6-8 servings.

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Fast & Easy Dinner: Tuna Tacos With Onions

partysugar — Wed, 11 Jun 2008 06:44:00 -0700

Although I love fried fish tacos, when the weather is super-hot, I prefer grilled fish tacos. This recipe for tuna tacos is the perfect dinner on a warm Summer day. The red onions are caramelized and seasoned with chipotle powder, oregano, and red wine vinegar. The tuna is pounded thin before being grilled. A fresh, crunchy salsa combines mangoes, jalapeños, and cucumber. If this recipe sounds interesting to you, get it now after you read more.

Tuna Tacos with Onions
From Food and Wine magazine

Ingredients

3 tablespoons olive oil
2 medium red onions, thinly sliced
Salt
1 teaspoon chipotle powder or hot paprika
1 teaspoon dried oregano
1 tablespoon red wine vinegar
1 ripe mango-peeled, pitted and cut into 1/4-inch dice
1 medium cucumber-peeled, seeded and cut into 1/4-inch dice
1 serrano or jalapeño chile, seeded and very finely chopped
2 tablespoons fresh lime juice
1 tablespoon chopped cilantro
One 1-pound tuna steak (1 inch thick)
Eight 6-inch corn tortillas

Directions

Light a grill or preheat a grill pan.
In a large skillet, heat 2 tablespoons of the olive oil. Add the onions, season with salt and cook over moderately high heat until softened and browned, about 8 minutes.
Add the chipotle powder and cook for 30 seconds. Add the oregano and the vinegar and cook for 1 minute. Transfer to a plate.
Meanwhile, in a bowl, combine the mango, cucumber, serrano, lime juice and cilantro and season the salsa with salt.
Oil the grill. Rub the tuna with the remaining 1 tablespoon of olive oil and season with salt.
Grill over high heat until lightly charred and pink within, about 3 minutes per side. Transfer to a plate. Grill the tortillas until hot and soft, about 10 seconds.
Stack the tortillas and wrap them in foil to keep warm. Thinly slice the tuna and transfer to a platter. Serve with the onions, salsa and tortillas. Let everyone make their own tacos.

Serves 4.

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Fish Tacos Two Ways - Beginner and Expert

partysugar — Fri, 16 May 2008 13:00:01 -0700

With their crisp, crunchy skin and flaky, hot flesh, fish tacos are sublimely delicious. I always order fish tacos out but rarely make them in. To encourage both you and I to experiment with fish tacos at home, I've found two recipes.

One is quite simple and the other is quite complicated. Because deep frying fish fillets is not for everyone, the first recipe uses premade crunchy fish tenders. Feel free to take components of each recipe to make your own appetizing variation. For both recipes, read more.

Beginner Fish Tacos
From Real Simple magazine

Ingredients

1 10.6-ounce package Gorton's Extra Crunchy Fish Tenders
3 8-inch flour tortillas
1 small red onion, thinly sliced
1 10-ounce jar tartar sauce
1 1/2 cups shredded Romaine lettuce

Directions

Bake the fish according to the package directions.
Wrap the stack of tortillas in foil and place in the oven during the last 5 minutes of baking.
To assemble the tacos, place the warm tortillas on serving plates, put 2 tenders on each tortilla, and cover with a few slices of the onion. Add a dollop of the tartar sauce and top with 1/4 cup of the lettuce. Fold over and serve.

Serves 6.

NUTRITION PER SERVING: CALORIES 469(63% from fat); FAT 33g (sat 2g); PROTEIN 7mg; CHOLESTEROL 55mg; CALCIUM 57mg; SODIUM 812mg; FIBER 1g; CARBOHYDRATE 32g; IRON 2mg

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Expert Fish Tacos
From Bon Appetit magazine

Ingredients

Pickled Red Onion and Jalapeños
1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise
5 whole small jalapeños
2 cups seasoned rice vinegar
3 tablespoons fresh lime juice
1 tablespoon coarse kosher salt
Baja Cream
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lime juice
1 teaspoon (packed) finely grated lime peel
pinch of salt
Tomatillo Salsa Verde
12 oz tomatillos,* husked, stemmed, divided
4 green onions, white and green parts separated
1 jalapeño chile
2 garlic cloves, unpeeled
1 1/4 cups (packed) fresh cilantro leaves
1 tablespoon (or more) fresh lime juice
Fish
2 cups buttermilk
1/2 cup chopped fresh cilantro
3 tablespoons hot pepper sauce
3 teaspoons coarse kosher salt, divided
1 tablespoon fresh lime juice
2 pounds skinless halibut, sea bass, or striped bass fillets, cut into 1/2x1/2-inch strips
16 corn tortillas
2 cups self-rising flour
Vegetable oil (for frying)
Fresh Salsa
Guacamole

Directions

For pickled red onion and jalapeños: place onion and jalapeños in heatproof medium bowl. Mix vinegar, lime juice, and salt in small saucepan. Bring just to boil, stirring until salt dissolves. Pour over onion and jalapeños. Let stand at room temperature at least 1 hour and up to 8 hours. Can be made 1 week ahead. Cover and refrigerate.
For baja cream: whisk all ingredients in small bowl. Can be made 3 days ahead. Cover and refrigerate.
For tomatillo salsa verde: preheat oven to 375°F. Lightly oil roasting pan.
Char half of tomatillos, white parts of green onions, and jalapeño directly over gas flame or in broiler. Transfer charred vegetables to prepared roasting pan. Add remaining tomatillos and garlic cloves to pan. Roast until all vegetables are soft, about 12 minutes. Cool.
Steam and seed jalapeño. Place all roasted vegetables, green onion tops, cilantro, and 1 tablespoon lime juice in blender. Puree until smooth, stopping to push vegetables down into blades several times. Transfer to medium bowl. Season with salt and more lime juice, if desired.
For fish: mix buttermilk, cilantro, pepper sauce, 1 teaspoon salt, and lime juice in large bowl. Add fish; toss. Cover; chill at least 1 hour and up to 3 hours.
Preheat oven to 300°F. Wrap tortillas in foil; place in oven to warm.
Whisk flour and remaining 2 teaspoons salt in medium bowl. Add enough oil to large skillet to reach depth of 1 inch. Heat oil until thermometer registers 350°F.
Working in batches, remove fish from marinade and dredge in flour. Carefully add fish to skillet, cover partially, and fry until golden brown, turning occasionally, about 4 minutes. Transfer to paper-towel-lined baking sheet to drain, then transfer to oven to keep warm.
Set up buffet with all taco fixings, along with fresh salsa and guacamole.

Serve 6-8.

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Would You Rather Eat Fried or Grilled Fish Tacos?

partysugar — Sun, 20 Jan 2008 04:27:11 -0800

Source

Fast & Easy Dinner: Asian Catfish Wraps

partysugar — Wed, 11 Jul 2007 06:01:32 -0700

Love fish tacos but are tired of the same old Mexican style seasonings and toppings? For tonight's dinner I propose that you experiment with an easy variation: Asian inspired fish tacos. Shredded napa cabbage replaces iceberg lettuce, meaty mushrooms fill in for creamy avocado, and hoisin ginger sauce stands in for tomato salsa. If you are not a fan of catfish, substitute your favorite white fish, such as halibut or sole. Pair with a chilled glass of white wine or an ice cold Sapporo and you've got yourself one super summertime supper. Take a look at the recipe, just read more

Asian Catfish Wraps
From Cooking Light magazine

1 teaspoon dark sesame oil, divided
1 pound catfish nuggets
3 cups thinly sliced napa (Chinese) cabbage
1 cup thinly sliced shiitake mushroom caps
3/4 cup preshredded carrot
1/2 cup sliced green onions
1 tablespoon bottled minced fresh ginger
1 tablespoon bottled minced garlic
1/4 cup hoisin sauce
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
4 (8-inch) fat-free flour tortillas

Heat 1/2 teaspoon dark sesame oil in a large nonstick skillet over medium-high heat. Add catfish nuggets; cook 3 minutes or until done, stirring frequently. Remove from pan.
Add remaining 1/2 teaspoon of dark sesame oil to pan. Add cabbage, sliced mushroom caps, carrot, green onions, ginger, and garlic; sauté 2 minutes or until carrot is crisp-tender.
Stir in catfish nuggets, hoisin, and chili garlic sauce, and cook 1 minute or until thoroughly heated. Remove from heat.
Warm tortillas according to package directions. Divide the catfish mixture evenly among tortillas; roll up.

Serves 4.

CALORIES 344(27% from fat); FAT 10.4g (sat 2.3g,mono 4.7g,poly 2.6g); PROTEIN 22.8g; CHOLESTEROL 54mg; CALCIUM 58mg; SODIUM 650mg; FIBER 3.7g; IRON 0.9mg; CARBOHYDRATE 37.8g

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Have You Ever Changed Your Order Based on Price?

YumSugar — Fri, 25 Sep 2009 11:45:35 -0700

Several nights ago, I stopped by an organic restaurant to pick up some takeout for my guy. Although I didn't catch the price, I ordered the fish tacos - but when time came to sign the credit card bill, I recoiled at the amount - $20! I was slightly embarrassed, and hated to trouble the waitstaff who had to run into the kitchen to cancel the order, but the amount was far more than I was expecting to pay for tacos. Have you ever done something similar?

Fish Taco Bite Nachos

partysugar — Wed, 30 Jul 2008 17:21:23 -0700

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