Taco Bar: Beef Tacos, Tilapia Fish Tacos and Turkey Tacos w/ Guacamole: (REPOST)
Okay, you already know how much I love mexican food! I’m so amped just to be able to grub and not feel guilty! All this healthy eating makes a party girl ready to get down and just be crazy for one night! The stars are all lined up for Saturday night: Cinco de Mayo, Floyd Mayweather fight night and yummy food and drinks!
Dang, I almost forgot that Saturday afternoon is my little stepsister’s wedding! So all day is a party day! I’m gonna have to keep it chilled out at the wedding so I don’t come home and pass out before my evening of fun!
Have a great and safe weekend!
Ali in the Valley
Photo by: Michael Brian http://www.michaelbrianphoto.com/
Organic Beef or Turkey Tacos Recipe:
2 tablespoons olive oil 1 1/2 cups onion, finely chopped 3 tablespoons minced garlic 3 tablespoons ground cumin 2 pounds organic ground beef or turkey 1 1/2 teaspoons kosher salt 2 cups organic beef broth 1/4 cup tomato paste 12 to 16 taco shells or warmed soft tortillas, as desired Grated monterey jack or cheddar cheese, for garnish Diced tomatoes, for garnish Minced jalapenos, for garnish Sour cream, for garnish Shredded iceberg lettuce, for garnish Guacamole, recipe follows, for garnish Chopped red onion, for garnish
Set a 12-inch saute pan over medium heat and add the olive oil. Once hot, place the onions in the pan and saute until translucent, 3 to 4 minutes. Add the garlic and cumin to the pan and continue to saute until fragrant, about 1 minute. Add the beef to the pan and cook, breaking the pieces up as they cook, until the meat is browned, about 8 to 10 minutes. Season with the salt and pepper. Add the beef broth and tomato paste to the pan and bring to a simmer. Cook the meat, stirring occasionally until most of the liquid has evaporated, about 20 minutes. Remove from the heat and serve with the garnishes for guests to assemble tacos to their liking.
3 ripe avocados, peeled and cut into 1/2-inch pieces 3 tablespoons finely chopped yellow onion 3 cloves garlic, minced 1 tablespoon freshly minced cilantro leaves 2 tablespoons fresh lime juice 1/2 teaspoon salt
In a small mixing bowl, combine the avocado with the onion, garlic, cilantro, lime juice, and salt and mash with the back of a fork until mostly smooth.
Serve immediately, or cover with plastic wrap (pressed directly onto the surface of the guacamole) and refrigerate for up to 4 hours.
Pan Seared Tilapia Fish Tacos: Makes 4 tacos (can be doubled)
1/2 teaspoon chili powder 1/2 teaspoon cumin 1/4 teaspoon cayenne pepper olive oil 2 limes 2 6-ounce tilapia fillets (or other mild white fish—see Kitchen Notes) salt and freshly ground black pepper 4 6-inch flour tortillas
Prepare the fish. Mix the chili powder, cumin, cayenne pepper, 1 tablespoon olive oil and the juice of 1 lime in a small bowl. Arrange the fish fillets in a glass baking dish or on a nonreactive platter (no metal). Brush fillets on both sides with spice mixture and season with salt and pepper. Let marinate at room temperature for 15 to 30 minutes.
Heat a large nonstick skillet over a medium flame. Add enough olive oil to coat the bottom and sauté the fillets until browned and cooked through, about 4 minutes per side. Transfer to a plate and break into bite-sized chunks with a fork.
Warm the tortillas. Heat a large dry skillet over medium-high flame and slightly brown the tortillas one at a time, about 30 seconds per side. You can also nuke them in the microwave (they won’t brown, but they’ll be nice and pliable) or if you want to live authentically and dangerously, lay them directly over a gas burner, browning them briefly and carefully on both sides.
Assemble the tacos. Divide fish among four tortillas and add your favorite toppings. Cut the second lime in wedges and serve with the tacos
I use chopped fresh tomatoes, thinly sliced green onions and roughly chopped cilantro to top them and served lime wedges on the side. In addition, you can use diced avocado, your favorite salsa, chopped jalapeños, chopped onions or other taco toppings you like. Don’t go crazy, though—you don’t want to lose the taste of the fish.