Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Chicken Tacos with Avocado Salsa and Irish Tacos. Enjoy!

BAJA FISH TACOS

This is from the Food Network, and begins, "Ready in no time with roots in Baja California, who can resist crispy, golden fish fried to perfection and served within warm corn tortillas with avocado and coleslaw?"

Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/baja-fish-tacos-recipe-1973620.

Ingredients

Vegetable oil, for frying

1/4 red cabbage, thinly sliced (about 1-1/2 cups)

1/2 cup fresh cilantro, roughly chopped

Juice of 1 lime, plus wedges for serving

2 tablespoons honey or agave nectar

1/2 cup mayonnaise

Kosher salt

12 corn tortillas

3/4 cup all-purpose flour

1/2 teaspoon chili powder

Freshly ground pepper

1-1/4 pounds skinless halibut fillet, cut into 2-by-1/2-inch pieces

1 Hass avocado

1/2 cup fresh salsa

Directions

Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.

Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.

Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.

Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.

ALL AMERICAN BEEF TACO

This is from Alton Brown at the Food Network.

Prep Time: 45 minutes; Cook Time: 30 minutes; Total Time: 1 hour 15 minutes; Yield: 6 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/alton-brown/all-american-beef-taco-recipe-2014469.

Ingredients

3/4 cup peanut oil

12 (6-inch) yellow corn tortillas

Kosher, for seasoning, plus 1 teaspoon for beef

1 medium onion, chopped

16 ounces ground sirloin

2 cloves garlic, minced

1 recipe Taco Potion #19, recipe follows

2/3 cup low-sodium beef broth

6 ounces panela cheese, crumbled

12 pickled jalapeno slices

1 cup shredded iceberg lettuce, optional

1 large tomato, seeded and chopped, optional

1/2 cup fresh cilantro leaves, optional

Taco Potion #19:

2 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons cornstarch

2 teaspoons kosher salt

1-1/2 teaspoons hot smoked paprika

1 teaspoon ground coriander

1/2 teaspoon cayenne pepper

Special equipment: heavy duty aluminum foil

Directions

Make a taco mold by rolling out aluminum foil and folding it over in 10-inch increments until you have a 4-sheet-thick piece of foil. Fold the large foil square in half horizontally, bringing the bottom to the top, and then turn 90 degrees. Crimp over the top and bottom edges by 1 inch, and then fold over the sides by 1 inch. Place the aluminum foil roll or a narrow rolling pin into the center of the foil square and bring the sides together to create a hollow, narrow tube to mold the taco, making sure it can stand up on the long side.

Heat the oven to 250 degrees F.

Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer, about 5 minutes. Adjust the heat to maintain the temperature.

Shape 1 tortilla around the aluminum foil mold, forming a taco shape. Use tongs to hold up the sides against the mold and put the bottom of the tortilla into the hot oil and fry for 20 seconds. Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds. Flip the tortilla over and fry for an additional 30 seconds. Remove the taco shell to a cooling rack set over a newspaper lined half sheet pan and cool for 30 seconds before removing the mold. Sprinkle the hot tortillas with kosher salt, to taste. Repeat frying procedure with the remaining tortillas. Keep the taco shells warm in the heated oven while preparing the filling.

Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat. Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Add Taco Potion and beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes.

Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro. Serve immediately.

Taco Potion #19:

Yield: 1/4 cup plus 2 tablespoons

Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.

CHICKEN TACOS WITH AVOCADO SALSA

This recipe, by Kathy Adams at Taste of Home, is originally from Christine Schenher of Exeter, California. The recipe begins, "This chicken taco recipe features a light, refreshing salsa made from avocados and corn. The chicken takes on the perfect combination of seasonings as you cook this dish; you may even want to make extra because it's just that good.

"Our chicken tacos recipe makes a meal that’s light, refreshing and bound to please just about everyone. This recipe includes an incredibly simple avocado salsa, which is the perfect topping for deliciously seasoned chicken tacos."

Prep Time: 15 minutes; Cook Time: 15 minutes; Yield: 4 servings

To view this online, go to https://www.tasteofhome.com/recipes/chicken-tacos-with-avocado-salsa/.

Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips

1/3 cup water

1 teaspoon sugar

1 tablespoon chili powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon garlic powder

1 medium ripe avocado, peeled and cubed

1 cup fresh or frozen corn, thawed

1 cup cherry tomatoes, quartered

2 teaspoons lime juice

8 taco shells, warmed

Directions

Place a large skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally.

Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa.

ROASTED BUTTERNUT SQUASH TACOS

This recipe, by the Taste of Home editorial team at Taste of Home, is originally from Elisabeth Larsen, Pleasant Grove, Utah. For this recipe, Elisabeth wrote, "Spicy butternut squash makes such a great base for these vegetarian tacos. I’m always looking for quick and nutritious weeknight dinners for my family. These fit the bill and are so delicious!"

Prep Time: 10 minutes; Cook Time: 30 minutes; Yield: 6 servings

To view this online, go to https://www.tasteofhome.com/recipes/roasted-butternut-squash-tacos/.

Ingredients

2 tablespoons canola oil

1 tablespoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1 medium butternut squash (3 to 4 pounds), peeled and cut into 1/2-inch pieces

12 corn tortillas (6 inches), warmed

1 cup crumbled queso fresco or feta cheese

1 medium ripe avocado, peeled and sliced thin

1/4 cup diced red onion

Pico de gallo, optional

Directions

Preheat oven to 425°. Combine first 6 ingredients. Add squash pieces; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, stirring occasionally, until tender, 30-35 minutes.

Divide squash evenly among tortillas. Top with queso fresco, avocado and red onion. If desired, serve with pico de gallo.

IRISH TACOS

This is from Sam Sifton in The New York Times cooking enewsletter. For this yumminess, Sam wrote, "You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat — ruddy pink, salty, fatty and meltingly sweet — into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw. The contrast between the soft and the crisp, the salt and the sweet, is fantastic — particularly if you adorn each taco with a few pickled jalapeños and, perhaps, an additional swipe of mayonnaise. It’s not fusion cooking, nor appropriation. It’s just the fact that everything tastes good on a warm tortilla."

Total Time: 30 minutes; Yield: 6 to 8 servings

This was featured in "What if You Could Make Great Corned Beef?", and can be viewed online at https://cooking.nytimes.com/recipes/1018643-irish-tacos. While you're at it, sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.

Ingredients

2 to 2-1/2 pounds corned beef (see recipe)

1 small head of green cabbage, cored and thinly sliced

3 carrots, peeled and sliced into julienne

1 cup mayonnaise

3 tablespoons plain Greek yogurt or sour cream

3 tablespoons cider vinegar

Kosher salt and ground black pepper, to taste

1-1/2 tablespoons hot pepper sauce, or to taste

12 to 16 flour tortillas, warmed

Sliced fresh or pickled jalapeños

Preparation

Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.

Make the coleslaw: Mix cabbage and carrots together in a large bowl.

In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.

Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.

When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.

CHICKEN TACOS WITH STRAWBERRY SALSA

This recipe from Old El Paso begins, "Tacos take a fruit-filled spin with fresh strawberry salsa and orange juice. Simple skillet chicken breasts and bagged baby greens make these tortilla bowls fresh, fast and delicious. For a perfect pairing, add a Strawberry Corona® Limonada – double the berry flavor!"

Prep Time: 25 minutes; Total Time: 25 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/chicken-tacos-with-strawberry-salsa.

Ingredients

1/2 cup thinly sliced strawberries

1/4 cup finely chopped white onion

1 tablespoon lime juice

1 tablespoon butter

1 package (16 oz) boneless skinless chicken breasts, cut into thin strips

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup orange juice

3 cups mixed baby greens

1 package (8 count) Old El Paso™ Soft Flour Tortilla Bowls, heated as directed on package

3 tablespoons crumbled goat cheese or feta cheese

Preparation

In small bowl, mix strawberries, onion and lime juice. Let stand, uncovered, while cooking the chicken.

Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Add chicken, salt and pepper; cook 4 to 6 minutes without moving. Turn chicken, and cook 1 to 2 minutes longer, until chicken is browned and no longer pink in center.

Add orange juice to skillet, and heat to boiling; reduce heat, and cook 2 to 3 minutes, stirring frequently, until thickened.

Divide greens among warm tortilla bowls; top with chicken and any remaining cooking liquid from pan. Top evenly with strawberry salsa and cheese.

Expert Tips

For the prettiest presentation, pull off any long stems on the baby greens before adding to the tortilla bowls.

To reduce the sting of raw onions, place in fine-mesh strainer, and rinse under cold water for 30 seconds. Pat dry before using.

Baby spinach leaves can be used in place of the mixed baby greens.