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Category Archives: Tacos

Southwestern Spring Rolls

Southwestern Spring Rolls

In honor of National Taco Day, I made these for supper last night. They were super yummy. I made the vegetarian version of these and made a dipping sauce out of sour cream, taco bell brand southwestern ranch dressing & salsa. I fried these briefly in a little vegetable oil and olive oil mixed, but I want to experiment with them and bake them to see if that will give a similar result of crunchiness without the oil.

Enjoy & Happy National Taco Day!!

 

Ingredients:

16 oz. black beans (rinsed and drained) – I used seasoned black-eyed peas, rinsed & drained.

16 oz. organic corn (you can find it šŸ™‚ )

2 cups fresh washed & drained spinach

1-2 fresh jalapenos, de-seeded and chopped

2 garlic cloves, pressed & minced

1/4 cup fresh cilantro, chopped

1/4 cup onion, minced

1/2 tsp chili powder

1/2 tsp cumin

1/2 tsp salt

1/4 tsp fresh ground black pepper

2 cups grated Mexican cheese blend

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15 large soft flour tortillas

Cooking oil

Salsa of your choice

Sour Cream

Directions:

1 . Combine & mix well all ingredients except oil, tortillas, sour cream & salsa.

2. Put approximately 2 TBLS of mixture on the end of each tortilla and roll tortilla into a thin tacquito.

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3. Heat a dry frying pan to med/high heat.

4. Add 1 TBLS oil per 2-3 taquito’s and shallow fry the taquitos just until browned on the outside….drain on paper towels.

Dipping Sauce:

I combined sour cream, Taco Bell brand southwestern ranch dressing & Salsa to make a dipping sauce.

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  • As I mentioned these were vegetarian rolls but all you’d need to do if you want to add meat is marinate some chicken breasts in a Mexican seasoning and cook them on a foreman grill or in the fry pan. Then thinly slice or shred your chicken and add to your tortilla mixture

ENJOY!!!

 
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Posted by on October 5, 2016 in food, Mexican food, Tacos, vegetarian

 

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Grilled Fish Tacos

Yum Yum Yum is all I can say for these tacos – oh man – the flavor combination is amazing!! No picture – sorry – everyone ate them too fast!! šŸ™‚

Ingredients:

2 limes

6 plum tomatoes

1 small onion

1/3 cup snipped fresh cilantro

1/2 cup mayonnaise

2 TBLS milk (I used Half & Half)

2 garlic cloves (pressed and finely chopped)

1/4 tsp sea salt

2 cups thinly sliced Napa cabbage (green leafy part only)

2 avocados

corn tortillas (I used white corn tortillas)

2 or 3 large tilapia fillets (no skin) – or you can use cod or your favorite fish

1/4 tsp coarsely ground black pepper

Squeeze limes to get 1/4 cup juice

For Sauce:

Combine 2 TBLS lime juice – mayonnaise – milk – and 1 garlic – whisk until smooth

For Salsa:

Dice tomatoes – chop onions – chop 1 garlic clove and combine with remaining lime juice – cilantro and salt – mix well (or you can throw everything in a food processor and chop) *note – I also added one jalepanos pepper (seeded and finely chopped) to my salsa.

Thinly slice cabbage leafs – peel and seed and thinly slice avocado

Cook FIsh:

Season fish with black pepper (and a little taco seasoning if desired) and cook in pan for 5-8 minutes or until flakes easily with a fork turning once- flake fish into bite-sized pieces

Heat tortillas on griddle until warm

Top tortillas with cabbage – fish – sauce – salsa & avocado slices as desired –

YUM!!

NOTE: I also served with a side of mashed beans which I made with one can of black beans and one can of cannellini beans (or northern beans) – cumin – sea salt – pepper – paprika – cayenne pepper – all mashed togetherĀ  topped with a little shredded cheese šŸ™‚

 

 

 

 
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Posted by on December 31, 2013 in fish, food, Tacos, veggies, Yummy

 

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Braised Pork Tacos

This is another Rachel Ray “Week in a Day”Ā Recipe! This is defnitely a new recipe for me and definitely a keeper!!

  • 1 (4 – 5 lb.) boneless pork shoulder
  • Salt and freshly ground black pepper
  • 2 TBLS vegetable oil
  • 2 TBLS extra-virgin olive oil
  • 2 onions, cut into wedges
  • 4 large cloves garlic, crushed
  • 1 1/2 chopped oregano leaves (half a palmful)
  • 2 red chilies, thinly sliced
  • 4 bay leaves
  • 1 (12-ounce) bottle Mexican beer
  • 2 cups chicken stock
  • 4 oranges, juiced about 2 cups (I found it took about 6 oranges to get 2 cups)
  • 1 chipotleĀ pepper, seeded and finely chopped, plus 1 TBLSĀ of adoboĀ sauce (I couldn’t find a chipotle pepper, so I used 2 extra chilies and Adobe seasoning
  • 2 limes juiced

Preparing the Pork Shoulder:

Preheat oven to 325 degrees F. Season the pork generously with salt and pepper and let sit at room temperature for 30 minutes.

Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 TBLSĀ of vegetable oil, 2 turns of the pan. Put the pork in the pot and evenly brown the meat all over, it will take about 10 to 12 minutes; remove the pork to a plate and reserve.

Turn heat down to medium-high, and add the extra-virgin olive oil to the pot, a couple of turns of the pan. Add the onions and garlic, salt and pepper, to taste, the oregano, 1 sliced chili pepper and 2 bay leaves and cook for 7 to 8 minutes. Deglaze the pot with the beer, scraping up the bits stuck to the bottom of the pot. Stir in the chicken stock and orange juice.

Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2 – 3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks.

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Simmer the braising liquid over medium heat until reduced by half. Add the chipotleĀ and adoboĀ sauce and the lime juice.

**After simmering this mixture, I cooled the liquid slightly and then blended it to puree the onions, peppers and garlic in the sauce.**

Then add the shredded meat and stir.

Pickled onions:

  • 1 1/2 cups white wine vinegar or white balsamic vinegar (I used brown balsamic vinegar)
  • 1/2 cup sugar
  • 2 small red onions, thinly sliced

While the pork is cooking, prepare the pickled red onions. In a small saucepan, bring the vinegar, sugar, teaspoon salt, remaining chili pepper and bay leaves to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool.

Garnishes:

  • 1 cup drained sliced store-bought pickled jalapenos or banana pepper rings
  • 1/4 head red cabbage, shredded
  • 1 cup crumbled quesoĀ fresno or 2 cups shredded Monterey jack
  • 16 corn or flour tortillas, charred over open flame and kept warm in tortilla warmer or towel

To serve, put the chipotleĀ pulled pork on a platter and garnish with pickled onions and pickled jalapeno slices. Serve with shredded cabbage, crumbled cheese and tortillas for wrapping. šŸ™‚

Enjoy!!

 
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Posted by on April 4, 2011 in Pork Dishes, Tacos, Yummy