Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Baja Shrimp Tacos With Creamy Slaw and Chicken and Corn Enchiladas. Enjoy!

CHEESE ENCHILADAS

This is from Bryan Washington in The New York Times cooking e-newsletter. Bryan wrote, "Enchiladas are an essential component of Houston’s ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each version of enchiladas is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City. But from enchilada to enchilada, the common denominator is deliciousness. In 'The Enchilada Queen Cookbook,' Sylvia Casares notes, 'for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice' yielding 'the quintessential Tex-Mex enchilada.'"

Yield: 4 servings; Time: 1 hour

This was featured in "All Enchiladas Are Perfect. But These Are My Favorite", and can be viewed online at https://cooking.nytimes.com/recipes/1023152-cheese-enchiladas.

Ingredients

3 tablespoons neutral oil, such as canola, plus more for greasing

3 tablespoons all-purpose flour

4 garlic cloves, minced

2 tablespoons ground red chile powder (see Tip)

2 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon ground black pepper, plus more for sprinkling

2 cups beef broth

Salt

10 corn tortillas

1 pound shredded Cheddar (5 cups)

1/2 cup finely diced white onion

Fresh parsley or cilantro, for garnish (optional)

Preparation

Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.

Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.

Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.

While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.

Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You’re softening each tortilla to prevent them from cracking as they’re filled and folded.

Fill a softened tortilla with about 1/3 cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you’ve filled all of the tortillas, setting the rolls next to each other.

Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.

Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.

Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.

Tip

You want ground dried chiles, not chili powder, which includes other spices and salt. The choice of mild, medium or hot chile powder is up to you, but avoid using chipotle chile powder, which can end up bitter.

BAJA SHRIMP TACOS WITH CREAMY SLAW

This is from Real Simple, and begins, " For these tacos, we took a couple extra steps to keep the batter for the fried shrimp light: 1) We cut the flour with a little cornstarch, which prevents it from getting tough (because cornstarch has no gluten), but you can substitute rice flour or arrowroot; and 2) Bubbles in the seltzer add air, so the batter stays crisp and light. Pro tip: Whisk your batter over an ice bath to preserve more seltzer bubbles, and then keep it cold until ready to use.

"A tangy cabbage slaw topping balances the richness of the fried shrimp, and then lime, hot sauce, and sliced scallions seal the deal."

Hands On Time: 25minutes; Total Time: 40 minutes; Yield: 4 servings

To view this online, go to https://www.realsimple.com/food-recipes/browse-all-recipes/baja-shrimp-tacos-creamy-slaw.

Ingredients

For the slaw:

1/3 cup mayonnaise

1-1/2 tablespoons apple cider vinegar

3/4 teaspoon granulated sugar

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

2 cups thinly sliced red cabbage (about 6 oz.)

2 cups thinly sliced green cabbage (about 6 oz.)

1/3 cup chopped fresh cilantro

For the tacos:

Vegetable oil

1/2 cup all-purpose flour

1/2 cup cornstarch

1/2 teaspoon kosher salt

3/4 cup seltzer or club soda

1 large egg white

1 pound large shrimp, peeled and deveined

8 6-in. flour tortillas, warmed

Lime wedges, hot sauce, and sliced scallions, for serving

Directions

Prepare the Slaw: Whisk mayonnaise, vinegar, sugar, salt, and cayenne in a large bowl, add both cabbages and cilantro, and then toss to combine. Let stand at least 20 minutes.

Prepare the Tacos: Pour oil into a large heavy-bottomed pot to a depth of about 2 inches, affix with a deep-fry thermometer, and then heat over medium-high to 350°F.

Combine flour, cornstarch, and salt in a medium bowl, and then make a well in the center and whisk in seltzer and egg white until just combined.

Dredge a half-pound of shrimp in batter, shaking off excess, and then carefully lower into hot oil and fry, turning occasionally, until golden and cooked through, 2 to 3 minutes.

Transfer fried shrimp to a paper towel-lined plate to drain, and then repeat with remaining shrimp.

Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.

CHICKEN AND CORN ENCHILADAS

This is from Old El Paso, and begins, "Try this delicious take on an enchilada; they come to the dinner table in no time, and the whole family will love the flavor the corn brings."

Prep Time: 20 minutes; Total Time: 50 minutes; Makes 5 servings

To view this online, go to https://www.oldelpaso.com/recipes/chicken-and-corn-enchiladas.

Ingredients

1 can (10 oz) Old El Paso™ green enchilada sauce

1 can (11 oz) whole kernel corn with red and green peppers, drained

2 cups shredded deli rotisserie chicken

1 1/2 cups shredded Monterey Jack cheese (6 oz)

1 cup shredded taco-flavored Mexican cheese blend (4 oz)

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch)

2 tablespoons chopped fresh cilantro

Preparation

Heat oven to 375°F.

Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish. Reserve 1/3 cup corn.

In medium bowl, mix chicken, 1 cup of the Monterey Jack cheese, the Mexican cheese, remaining corn, cumin and garlic powder. Spoon about 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle remaining enchilada sauce over top.

Bake uncovered about 30 minutes or until bubbly and lightly browned. Sprinkle enchiladas with remaining 1/2 cup Monterey Jack cheese, reserved corn and cilantro.

Expert Tips

If you love the taste of corn, make these enchiladas with corn tortillas. Microwave them in a damp paper towel about 15 seconds to make them easier to roll.

PERFECT FISH TACOS

This is from Lauren Miyashiro, the former Food Director and currently a "contributing recipe" for Delish. Lauren wrote, "Love fish tacos? Well, these are the end-all be-all...

"The fish—we use cod, but any flaky variety, like tilapia, works—marinates in a mixture of lime juice, chili powder, and cumin that will become your standard. (Seriously, steak or chicken marinated in this will also taste bomb.) But the real gem of this recipe is the cabbage slaw—don't skip it. It takes just a few minutes to toss together and its brightness is the perfect condiment to the spiced cod."

Prep Time: 20 minutes; Total Time: 35 minutes; Yields: 4 servings

To view this online, including the rest of what Lauren wrote, go to https://www.delish.com/cooking/recipe-ideas/recipes/a53296/easy-fish-taco-recipe/.

Ingredients

3 tbsp. extra-virgin olive oil

Juice of 1 lime

2 tsp. chili powder

1 tsp. paprika

1/2 tsp. ground cumin

1/2 tsp. cayenne pepper

1-1/2 lb. cod (or other flaky white fish)

1/2 tbsp. vegetable oil

Kosher salt

Freshly ground black pepper

8 corn tortillas

1 avocado, diced

Lime wedges, for serving

Sour cream, for serving

For the corn slaw:

1/4 c. mayonnaise

Juice of 1 lime

2 tbsp. freshly chopped cilantro

1 tbsp. honey

2 c. shredded purple cabbage

1 c. corn kernels

1 jalapeño, minced

Directions

In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.

Add cod, tossing until evenly coated. Let marinate 15 minutes.

Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.

In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.

Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.

BEST BREAKFAST TACOS

This is from Lena Abraham, the Senior Food Editor for Delish. For this recipe, Lena wrote, "A good breakfast taco is a thing of beauty. Not only will these keep you full until lunch, they've also been known to cure a mean hangover. (Hair of the dog, a la Michelada, anyone?) Pickled onions aren't necessary, but they do add a nice crunch.

"(Psst! Vegetarians! These will still be great, sans chorizo. 😄)"

Prep Time: 15 minutes; Total Time: 40 minutes; Yields: 2 servings

To view this online, go to https://www.delish.com/cooking/recipe-ideas/a32687489/breakfast-tacos-recipe/.

Ingredients

1 large russet potato, peeled and diced into 1/2" pieces

Kosher salt

1 tbsp. extra-virgin olive oil, plus more as needed

4 oz. fresh chorizo sausage, casing removed if necessary

1/4 small yellow onion, diced

Freshly ground black pepper

2 tbsp. butter

3 large eggs, beaten

4 medium flour tortillas

1/2 c. shredded cheddar

Hot sauce, for serving

2 green onions, thinly sliced, for serving

Sliced avocado, for serving (optional)

Pickled onions, for serving (optional)

Directions

Place potatoes in a large pot and cover with 1" of cold water. Season water with 1 teaspoon kosher salt and bring to a boil. Simmer until potatoes are tender, 3 to 5 minutes. Drain.

Meanwhile, in a large skillet over medium heat, heat olive oil. Add chorizo and onion cook, stirring occasionally, until chorizo is cooked through and onions are translucent, 6 to 8 minutes.

Move chorizo and onion to the edges of your skillet and add another tablespoon of oil if the skillet looks dry. Add drained potatoes to the center of the skillet and spread out in an even layer. Let cook undisturbed until undersides of potatoes begin to turn brown and crisp, 4 to 6 minutes. Stir potatoes into chorizo and turn off heat.Make eggs: In a medium nonstick skillet, melt butter. Pour eggs into the pan and let set slightly, then reduce heat to medium-low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are cooked to your liking, season with salt and pepper and remove from heat.

Build the tacos: lightly toast each of your tortillas over an open flame or in a large dry skillet, then transfer to serving plates. Divide cheddar evenly between tortillas, then top with a scoop of chorizo and potatoes and a scoop of eggs. Serve with your choice of garnishes—and don’t forget the hot sauce!

TACOS CON PUERCO

Recipe Yield: Yield: Serves 4

Source: NPB

Recipe and image appear courtesy of the National Pork Board.

To view this online, go to https://diabeticgourmet.com/diabetic-recipe/tacos-con-puerco.

Ingredients

1 pound Ground Pork

1 (14-1/2 oz) can tomatoes, diced, fire-roasted

1/4 cup chopped onion

1 tablespoon chili powder

1/4 teaspoon garlic powder

salt, to taste

black pepper, to taste

8 taco shells

2 cups iceberg lettuce, shredded

2 tomatoes, cut in wedges

1 cup Cheddar cheese, shredded

Directions

In heavy skillet, brown ground pork; stir in undrained canned tomatoes, onion, chili powder and garlic powder.

Bring to boiling; reduce heat and simmer, uncovered, until most liquid evaporates, about 15 minutes, stirring occasionally.

Season to taste with salt and pepper.

Heat taco shells and portion filling into shells; top with tomatoes and lettuce.

Notes:

Set up the table for everyone to be able to assemble their own tacos. Remember to have salsa, sour cream, hot sauce, guacamole and other taco favorites for condiments.

Nutritional Information Per Serving: Calories: 285; Fat: 11 g; Saturated Fat: 3 g; Fiber: 4 g; Sodium: 238 mg; Cholesterol: 57 mg; Protein: 25 g; Carbohydrates: 21 g