Taco Tuesday

It's time for another wonderful Taco Tuesday. Today's yummy offerings include Jamaican Jerk Steak Tacos and Grilled Steak Tacos W/Cherry Tomato-Avocado Salsa. Enjoy!

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.

GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don’t have access to a grill, feel free to use your broiler.”

Yield: 8 servings

To view this online, click here.

Ingredients

For the Steak:

2 teaspoons kosher salt

2 1/2 teaspoons New Mexican or other mild chile powder

1 1/2 teaspoons ground coriander

1/2 teaspoon ground cumin

1 large garlic clove, finely grated or minced

Finely grated zest of 1 lime (cut lime into wedges for serving)

2 1/2 pounds skirt steak (usually 2 steaks)

For the Salsa:

1 white onion, peeled and sliced into 1-inch-thick slices

2 large garlic cloves, unpeeled

2 jalapeños

1 quart cherry tomatoes, quartered

1 avocado, diced

1/4 cup chopped cilantro leaves and stems

2 teaspoons fresh lime juice, more to taste

3/4 teaspoon kosher salt, more to taste

Corn or flour tortillas, for serving

Sliced radishes, for serving

Mexican crema or sour cream, for serving (optional)

Preparation

Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.

Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.

Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.

Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.

To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.

BLACK BEAN TACOS WITH ROASTED PEPPERS AND ONIONS

This comes from Vegetarian Times. This one begins, “For a fast meal that’s a surefire crowd-pleaser, these tacos fit the bill.” Yield: Serves 8.

To view this online, click here.

Ingredients:

Roasted Peppers and Onions

3 red bell peppers, thinly sliced (3 cups)

1 large onion, thinly sliced (1 1/2 cups)

1 Tbs. olive oil

Tacos

2 Tbs. olive oil

1 medium onion, chopped (1 cup)

6 cloves garlic, minced (2 Tbs.)

2 15-oz. cans black beans, drained and rinsed

1 15-oz. can diced organic fire-roasted tomatoes

1 Tbs. chili powder

1 Tbs. ground cumin

1/8 tsp. hot sauce, or more to taste

16 organic corn taco shells, warmed

Toppings

3 cups shredded lettuce

1 16-oz. container prepared salsa

2 large tomatoes, diced (2 cups)

2 avocados, diced (2 cups)

1-1/2 cups shredded Cheddar or Monterey Jack cheese

1 cup low-fat sour cream

Instructions:

To make Roasted Peppers and Onions: Preheat oven to 450°F. Toss peppers and onion with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables are tender and peppers are beginning to blacken. Transfer to small bowl.

Meanwhile, to make Tacos: Heat oil in large pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce, and 1 cup water. Season with salt and pepper. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally. Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings, if necessary. Transfer to serving bowl. Pass taco shells, filling, Roasted Peppers and Onions, and Toppings around the table.

Nutrition Information: Calories: 482; Protein: 16 g; Total Fat: 22 g; Saturated Fat: 5 g; Carbohydrates: 57 g; Cholesterol: 17 mg; Sodium: 665 mg; Fiber: 12 g; Sugar: 14 g

JAMAICAN JERK STEAK TACOS

This is from Tiffany Azure on Delish. The recipe begins, “Everything is better when it's a taco. Homemade jerk seasoning has amazing flavor, but you can use store-bought as a shortcut.”

Total Time: 1 hour 30 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4

To view this online, click here.

According to the note at the end of the recipe, “Tiffany Azure is a self-taught cook and photographer and loves to develop recipes with big bold flavors, using minimal ingredients and easy preparation techniques. You can find her tasty spins on classic recipes at Creme de la Crumb.”

Ingredients

For the Jerk Seasoning

1 tbsp. garlic powder

1 tbsp. dried Italian blend seasoning

2 tsp. sugar

2 tsp. kosher salt

2 tsp. onion powder

1 tsp. ground allspice

1 tsp. crushed red pepper flakes

1 tsp. cayenne pepper

1 tsp. smoked paprika

1/2 tsp. Freshly ground black pepper

1/4 tsp. ground cinnamon

For the Tacos

2 tbsp. jerk seasoning

1/4 c. plus 2 tbsp. canola oil, divided

1 1/2 lb. flank or skirt steak

10 small (taco-sized) flour tortillas

1 c. diced pineapple

1/2 c. diced onion

1/4 c. freshly chopped cilantro

Juice of 1/2 lime, plus lime wedges for serving

1/4 tsp. kosher salt

1 avocado, sliced

Crumbled cotija cheese, for serving (optional)

Directions

Make jerk seasoning: In a small bowl, whisk together spices until combined. (If using store-bought jerk seasoning, move to step 2.)

Make tacos: In a small bowl, whisk together jerk seasoning and 1/4 cup oil until combined. Pour into a large resealable plastic bag and add steak. Press out as much air as you can and seal. Shake to coat the steak in the marinade, then chill for 1 hour or up to 24 hours.

In a large skillet over medium-high heat, add remaining 2 tablespoons oil. Add steak and cook until nicely seared but slightly pink in center, 6 to 8 minutes per side. Remove from heat and let rest 5 minutes.

In a small bowl, stir together pineapple, onion, cilantro, lime juice, and salt.

Thinly slice steak across the grain. Serve in tortillas with pineapple salsa and avocado. Top with cotija cheese if desired and serve with lime.

SHRIMP TACOS

This is from Ree Drummond at the Food Network. Active Time: 16 minutes; Total Time: 16 minutes; Yield: 8 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/shrimp-tacos-3703357.

Ingredients

Slaw:

1 jalapeno, sliced

1/2 head green cabbage, thinly sliced

1/2 head purple cabbage, thinly sliced

1/2 cup whole milk

1/2 cup mayonnaise

1 tablespoon sugar

1 teaspoon white vinegar

1/4 teaspoon cayenne pepper

1/4 teaspoon kosher salt

1/2 bunch fresh cilantro, roughly chopped

Shrimp:

2 tablespoons vegetable oil

1-1/2 pounds peeled and deveined shrimp, tails removed

One 6-ounce can Mexican tomato sauce or enchilada sauce

1/2 teaspoon ground cumin

1 tablespoon butter

For serving:

16 corn tortillas, warmed according to the package instructions

Pico de gallo

Avocado slices

Sour cream

Grated pepper jack cheese

Lime wedges

Directions

For the slaw: Combine the sliced jalapeno and shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the milk mixture over the cabbage and jalapeno and toss to combine. (Cover and refrigerate for a couple of hours if you have the time.) Before serving, toss in the cilantro.

For the shrimp: Heat the oil in a heavy skillet over high heat. Throw in the shrimp and cook, tossing it around, until opaque, 2 to 3 minutes. Reduce the heat to low and pour in the tomato or enchilada sauce, stirring to combine. Stir in the cumin and cook for another 1 to 2 minutes. Add the butter, then remove from the heat.

Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, sour cream and pepper jack cheese, then let everyone build their own tacos. Be sure to squeeze the lime wedges over the top at the end!

EGGPLANT TACOS

This is from Reiko on her blog, The Culinary Tribune. She starts off writing, “I love eggplant!…

“These tacos are so delicious!!

“If you like eggplant, try this.

“If you are a vegan or vegetarian, try this.

“If you want good tacos, try this.”

To view this online, click here. It looks like this makes 2 tacos.

Ingredients

2 tablespoons canola oil

1 eggplant, cut into bite sized pieces

2 tablespoons water

1/2 tablespoon sugar

1 1/2 tablespoon soy sauce

1/2 tablespoon garlic chili paste

dry oregano

ground cumin

1/2 teaspoon corn starch plus water (for thickening)

salt and pepper

2 taco shells

a few slices of red onion

1 tablespoon chopped cilantro

1 tablespoon chopped green onion

Cook eggplant in oil until tender. Add water, sugar, soy sauce, garlic chili paste, oregano, and cumin. Add corn starch and water mixture to thicken it slightly. Salt and pepper.

Warm taco shells in a toaster.

Fill the shells with the eggplant. Serve with red onion slices, cilantro, and green onion.