Advertisements

Healthy Mediterranean Cooking at Home

Tag Archives: taco fillings

 

Planning a taco party is a great way to entertain. Much of the organization can be done in advance and guests can serve themselves. Offer options for toppings and sides that you think will appeal to your guests. If you know someone is vegetarian, then plan a vegetable filling along with fish and meat fillings. Don’t forget the margaritas and ice cream is great as a dessert for this type of meal.

Grilled Tacos

Plan on 2-3 tacos per person

For the lime-cilantro sour cream sauce

1 cup sour cream
1/2 cup mayonnaise
1 scallion, minced
3 tablespoons minced fresh cilantro
Grated zest of 1 lime
1 tablespoon fresh lime juice

For the Pico de Gallo

2 large plum tomatoes, chopped
1/4 cup chopped scallions
1 jalapeno, chopped
1 small clove garlic, grated
2 tablespoons fresh cilantro, chopped
1/2 teaspoon chopped fresh oregano
2 tablespoons freshly squeezed lime juice
Salt and pepper to taste

For the shrimp marinade

2 teaspoons ground Ancho chili powder
1/2 teaspoon ground cumin
3 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 pound large shrimp (about 24), shelled and deveined

For the swordfish marinade

1 teaspoon Ancho chili powder
1 teaspoon Chipotle chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
2 garlic cloves, minced
1 tablespoon olive oil
12 oz swordfish fillet

For the steak marinade

1 garlic clove, minced
1/4 teaspoon finely grated lime zest
1 tablespoon fresh lime juice
Kosher salt to taste
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoons Chipotle chili powder
Two 12-ounce, 1-inch thick, boneless Ribeye or New York strip steaks

For the tacos

12 6-inch corn tortillas or more depending on the number of guests
2 cups finely shredded green cabbage
Grated Cheddar cheese
4 limes, quartered

Directions

To make the lime-cilantro sour cream sauce:

Combine all the ingredients in a 2-cup serving bowl and whisk until smooth. Refrigerate, covered, up to 4 hours until ready to use.

To make the Pico de Gallo:

In a medium bowl, mix together tomatoes, scallions, jalapeno, garlic, cilantro, oregano and lime juice; season with salt and pepper. Let sit at room temperature, covered, until serving time.

To prepare the shrimp:

In a small bowl, combine the Ancho powder, cumin, garlic, salt and pepper and stir to mix. Add the oil and whisk until a loose paste is formed. Add the shrimp and mix well to cover the shrimp in the spices. Let marinate in the refrigerator for at least 30 minutes and up to 4 hours.

To prepare the swordfish:

In a small bowl, combine the chili powders, oregano, coriander and garlic. Stir in the oil to make a paste. Rub on all sides of the swordfish and set on a plate. Marinate in the refrigerator for at least 30 minutes.

To prepare the steak:

Combine all the ingredients for the steak rub in a small bowl and rub over the steaks. Place the steaks on a plate and refrigerate for at least 30 minutes.

To grill the shrimp, swordfish and steak:

Light a charcoal fire or preheat a gas grill on high. Oil the grill’s cooking surface. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium.

Place the swordfish on a section of the grill and cook for about 10 minutes, turning the fish half way through the cooking time. Let rest on a plate.

Place the steaks on another section of the grill and cook for about 10 minutes, turning the steaks half way through the cooking time. Let rest on a plate.

Thread the shrimp on skewers. Grill over direct heat, turning once, until lightly charred and cooked through, about 4 minutes. Remove the shrimp from the skewers and transfer to a serving platter.

Cut the swordfish and steak into thin slices. Transfer to the serving platter with the shrimp.

Divide the tortillas into 2 stacks and wrap each in aluminum foil. Place on the grill until heated through, about 5 minutes.

To assemble the tacos:

In each tortilla place 3 grilled shrimp or swordfish slices or steak slices, a tablespoon of the sour cream sauce, a tablespoon of the Pico de Gallo and some of the cabbage and cheese. Squeeze a wedge of lime over the filling and fold the tortilla.

Guacamole Salad

Ingredients

1/2 pint grape tomatoes, quartered
Salt and pepper
4 scallions, sliced thin
1 small garlic clove, minced
½ tablespoon grated lime zest
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 jalapeno chilies, seeded and finely minced
1 ripe avocados, pitted, skinned, and cut into 1/2-inch pieces
2 tablespoons finely chopped fresh cilantro
Lettuce leaves

Directions

Mix together the tomatoes and 1/4 teaspoon salt in medium bowl. Transfer to paper towel-lined baking sheet and let drain 15 minutes.

Combine the scallions, garlic, lime zest, lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Let sit 5 minutes, then slowly whisk in oil.

Add the jalapeno chilies, avocados, cilantro and drained tomatoes to the bowl with the dressing and toss to combine. Season with salt and pepper. Serve in lettuce cups.

Beans On The Side

The beans taste better if made the day before serving.

Ingredients

To cook the beans:

1 ½ cups orca beans (white and black colorings), washed
1 onion, quartered
3 cloves garlic
1 teaspoon kosher salt
1/4 cup chopped cilantro

To finish the bean dish:

½ cup finely diced onion
½ cup finely diced celery
½ cup finely diced red bell pepper
1 garlic clove, minced
1 tablespoon olive oil
½ teaspoon chili powder

Directions

Place the beans in a medium-sized saucepan and cover with cold water by two inches high. Cover and soak overnight.

The next day, add the onion, garlic and salt to the soaking liquid and bring to a boil. Lower the heat to a simmer and cook for about 1 ½ hours until tender.

Chill the beans overnight in the refrigerator in their cooking liquid.

The next day, drain the beans. Stir in the cilantro and set aside.

Heat the oil in a large skillet. Add the onion, celery, bell pepper, garlic and chili powder. Saute until tender, about 10 minutes. Add the beans and heat. Serve as a side dish.

Advertisements


Yarrow Baking co.

Home baked goods using natural, real ingredients

Leels Cooks

Nom Nom Nom

Kailua Online

by Kailua Lover

Cheche Winnie

Writing is human communication tool and it brings out the real personality in you as a person.

frugalandhappycitylife

frugal living - and happy

McGee Travel Tales

Adventure Stories from a Writer and Chef

Crafty For Home

A Little bit of everything we do to make a home

Cooking Adventures

A Culinary Journey

nadiuf

A fine WordPress.com site

Master Recipes

Indian Cuisine,Veg recipes,Non veg recipes,Indian food recipes

Charlotte's Web

Fitness, Food, Health and Happiness

Clueless In Asia.

An open diary into my experiences living and working in Asia, as a Westerner.

Sukrin USA

Premier Scandinavian Sukrin Products

Dr. Feelgood Photos :)

Cheerful stuff for everyone :)

La Audacia de Aquiles

"El Mundo Visible es Sólo un Pretexto" / "The Visible World is Just a Pretext".-

bernmusings

Meanderings. (Mis)adventures. Discoveries. Repeat.

Quick Indian recipes – Easy,healthy,delicious

I believe that listing the quantity of ingredients doesn’t really makes sense with Indian cooking because what’s more important with Indian cuisines is your personal experience and love for cooking . My cooking recipes are written in a quick and easy format and do not follow the orthodox approach of presentation. Get going ….

Live2EatEat2Live Blog

We eat. We cook, We try try. We Laugh. We explore. We learn. We nom. And yum. :)

What in the Crepe?!

Get the inside scoop on the life of a culinary student

Wee Notions

Notes on a napkin

infermentovivo.wordpress.com/

Sparkling stories of Gelsomino the sourdough

The Essence Within

Glorious both in spirit and in the letter

Heyitsdaniellek

Kid fashion & Mommy's Life

Soul On Rice

A Prison Experience and Post-Prison Mentality

Dianna Donnely's Real Food Meals and Books

Author of "Heart Seasons: The Rainbow Revelation." Who is Passionate About a Healthy, Happy Lifestyle and Real Food Meals!

Joshi Cooks

Food - Recipes - Meal Plans

English-Language Thoughts

English-Language Thoughts

entrenatuespiritu

entrena tu espiritu con thetahealing y reiki

detroitisforfoodies.wordpress.com/

Cooking, Eating, Living in Metro Detroit

SNE LA'SOUL

Skin Nutrition Expert

A Novel Spain

Spain through the eyes of a novelist, expat, and ESL teacher

Flavours2017

A flavourful journey ---Soulful Living Starts And Ends With A Good Meal --

GurmEvde

Aklımdan geçen gemiye atladım, hayallerimi de yanıma aldım, uçsuz bucaksız denizde bir damla olmaya gidiyorum.... DK

The Austrian Dish

Welcome to Austrian Cuisine!

Sandros Weekend Kitchen

cooking culture kitchen garden travel

%d bloggers like this: