Shrimp Tacos – Tacos de Camarón

I marinated the shrimp in garlic for a couple of hours before cooking. I then pan fried them with the marinade, adding lime juice, salt and salsa at the end.

Ingredients: Makes 9 tacos for 3 hungry people

36 shrimp, size 41/50 (about 3/4 pound)

1 Tb EVOO olive oil

12 cloves garlic, finely chopped

A few shakes red pepper flakes

Several grinds black pepper

1/4 oregano

juice of 1 lime

pinch of Kosher salt

Salsa to taste

Directions:

If shrimp are frozen, defrost in refrigerator the night before, or place in a colander and run cold water over it for 7 minutes, shaking the colander every few minutes so they defrost evenly.

Peel the shrimp. I save the shrimp shells in the freezer to make shrimp broth in the future.

Mix the marinade ingredients in a plastic or glass container and add the peeled shrimp. Let the shrimp marinade for a couple of hours in the fridge.

Heat a heavy skillet until hot, then pour in the shrimp with the marinade. Cook over medium- high heat until shrimp are no longer translucent. Turn off the heat, then squeeze the juice of one lime over the shrimp. Add a couple of tablespoons of salsa and a pinch of Kosher salt. Stir well.

Divide shrimp (4 each) into fresh warm corn tortillas. For a sumptuous meal, make your own corn tortillas. Add avocado chunks, cilantro, torn lettuce, sliced tomatoes and radishes. Top with the salsa of your choice.

Ground Turkey Tostadas and Tacos Filling

turkey filling

Ground turkey makes a lighter and healthier filling than ground beef for tostadas and tacos. Even  low-fat ground turkey becomes moist and flavorful with the addition of tomatoes, salsa, and spices.

I browned the entire pound package and added a whole onion, and doubled the salt. I then saved half of the meat mixture for Baked Ziti or other Italian meat sauce.

These seasonings are at  the low end of the spicy scale, so season to your taste.

Ingredients: Makes approximately 8 – 10 tostadas or tacos

  • 2 Tb olive oil
  • 1/2 pound ground turkey
  • 1/2 onion, chopped finely
  • teaspoon sea salt
  • 2 garlic cloves, thinly sliced and chopped
  • A few shakes red pepper flakes
  • A few grinds of black pepper
  • 1/2 tsp of chipotle or other chili powder
  • 1 tsp oregano
  • 1 Roma tomato, chopped
  • 2 Tb salsa chipotle or salsa Mexicana
  • 1/4 cup water or broth

Directions:

Heat olive oil in a large saucepan until it shimmers. Place turkey on the oil and let it sit about 5 minutes or so until it browns. Turn it over and let it brown on the other side a few minutes, then use a metal spatula to break it up. Add the chopped onion and salt, and continue breaking up the turkey. Cover the pan and turn the heat to simmer for 15 minutes.

Stir in garlic and seasonings, the tomato, salsa and water or broth. Cook for about 10 minutes until the liquid is absorbed but turkey is not too dry.

Spread the tostada shell with frijoles pintos, then with the turkey. Top with lettuce, cilantro, tomato, avocado, radishes and black olives (halved so they won’t roll off the tostada!) and salsa if desired. Tacos pretty much the same, except with heated tortillas.

tostadas with ground turkey filling

Camarones al Mojo de Ajo – Garlic Shrimp

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On our first date, my husband and I cooked Camarones al mojo de ajo. We’ve been in love ever since.

I love the Spanish word for garlic clove: diente, which also means tooth. And there is some resemblance, come to think about it.

serves 2

2 Tb olive oil
3/4 lb large raw shrimp
1 head of garlic
A few shakes of red chili pepper flakes
¼ cup dry white wine  such as Chardonnay
1 lime, juiced
large pinch smoked Maldon salt to taste (you can use regular or sea salt if you don’t have that)

Defrost shrimp in in the refrigerator overnight or in a colander under cold running water for 7 minutes. Peel the shrimp and save the shells in the freezer for a future batch of shrimp broth. If you are planning to eat the shrimp with your hands, keep the tails on. But for tacos or pasta, remove them.

Smash the garlic head in a molcajete (mortar and pestle made of volcanic rock). This will loosen the peel, separate the dientes, and smash the garlic to release the flavor. Discard the garlic peel and finely mince the garlic. Mix with the peeled shrimp.

Heat olive oil in a wok or large heavy frying pan.  Add garlic and the shrimp. Toss with a metal spatula until the shrimp turn completely pink. Sprinkle with a little red chili pepper flakes. Squeeze in a large lime and add wine and scrape the pan. Salt to taste. I used a few grinds of smoked sea salt.

To make tacos, I first fry half a sliced onion and a bell pepper (you can sub a cup of frozen bell peppers) in olive oil, then set aside in a bowl. Fry the shrimp in the same pan and then mix with the onions and peppers. Cut half a large avocado (or a whole small one) into chunks, and separate cilantro leaves from stems to make about 1/2 cup of leaves. Mix all ingredients together and serve with homemade tortillas

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Fish Tacos! less greasy – Tacos de Pescado! menos grasa

???????????????????????????????I first tasted Baja-style fish tacos in a fast food place by the beach in Los Angeles. I thought they were the most wonderful thing! But I needed to find a less greasy alternative.

I make a lighter version (361.5 calories for 2 tacos) of those fried fish tacos, using Barbecued Salmon or Poached Salmon. Substitute lime for lemon in the recipe.

Or try my spicy pan-fried rock cod, sole or salmon with Tajín (chili powder with lime and salt) in the recipe below. Salmon is rich in omega-3, the healthy fat.

I add lots of fresh vegetables in the slaw: cabbage, radishes, cilantro and green onions. Top with lime juice, salsa and avocado chunks or  Sonia’s guacamole.

Pan Fried Fish Tacos Serves 3 hungry people

Crunchy yet still not as greasy as deep-fried fish tacos, I made these with dry masa harina (corn flour) that I used for making tortillas or tamales. They are  not as coarse as cornmeal. The tamale masa harina is coarser than tortilla masa harina. Use whichever you have on hand.

2 large fillets (1  1/2 pounds) of rock cod (red snapper), sole or salmon. Remove any bones and the skin

2 – 4 Tb canola oil as needed

1/2 cup masa

1  tsp salt

several grinds black pepper

1/2 tsp paprika

1/2 tsp smoked paprika (optional)

1 tsp Tajín (tah -Heen) (chili powder with lime and salt)

juice of 2 limes plus a cut up lime for serving

Combine masa, Tajín, salt and pepper on a plate.

Rinse fish well then cut up into 3 to 4 inch pieces. Roll them in the masa.

Heat oil until hot. Place fish pieces in oil and cook over medium heat about 5 minutes, until it browns. Turn over and cook until golden brown on the other side. If necessary, add another spoonful of oil between batches.

Sprinkle with lime juice. Serve with vegetable slaw as below.

Taco Ingredients: Makes 6 tacos

6 corn tortillas

Slaw:

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1 cup shredded cabbage

¼ cup cilantro leaves, chopped

2 large radishes, sliced

3 green onions (scallions), sliced thin

juice of 1 lime, plus another lime to squeeze on tacos

salsa to taste

salt to taste

avocado chunks or Sonia’s guacamole to taste

Mix chopped vegetables together, adding a bit of salt and juice of one lime.

Squeeze juice of another lime on the fish.

Heat tortillas on comal or heavy frying pan until pliable. These are awesome with homemade

Fill with fish and cabbage slaw. Top with guacamole, more lime juice and salsa.

This recipe can also be viewed at

http://recipes.sparkpeople.com/cookbooks.asp?cookbook=288991

Nutrition Facts
3 Servings 
Amount Per Serving
Calories 361.5
Total Fat 17.6 g
Saturated Fat 2.4 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 9.0 g
Cholesterol 36.4 mg
Sodium 185.1 mg
Potassium 1,069.8 mg
Total Carbohydrate 40.2 g
Dietary Fiber 11.4 g
Sugars 3.5 g
Protein 18.8 g
Vitamin A 18.0 %
Vitamin B-12 26.1 %
Vitamin B-6 49.1 %
Vitamin C 162.0 %
Vitamin D 0.0 %
Vitamin E 11.7 %
Calcium 8.5 %
Copper 24.0 %
Folate 31.0 %
Iron 14.6 %
Magnesium 16.4 %
Manganese 15.0 %
Niacin 39.9 %
Pantothenic Acid 27.3 %
Phosphorus 23.2 %
Riboflavin 27.1 %
Selenium 35.9 %
Thiamin 22.7 %
Zinc 9.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tinga de Pollo: Spicy Stewed Chicken for tostadas or tacos



It’s Sept 16 – the 200th anniversary of Padre Hidalgo’s Grito de Dolores “¡Viva Mexico!”

To celebrate I’m making a big pot of  Frijoles pintos (Mexican pinto beans)

and serving it with Chicken Tostadas

Add tinga de pollo to  tortilla soup to give it extra flavor.

In my tostada recipe I specified leftover chicken, but today there are no leftovers, so I’m making the chicken from scratch. This is a pretty easy recipe. Tinga de Pollo means spicy stewed chicken. I marinade it first for added tenderness and flavor, then stew it in the marinade.The marinade uses the green and red colors of the Mexican flag.

If you cook it and leave it in the sauce overnight, it is even better since the flavors have developed and soaked into the chicken.

Tacos are excellent served with cilantro, lettuce, fresh tomatoes, and avocado in a fresh tortilla that is bent and heated on a comal until it holds it shape.

Makes enough chicken for 10 tacos or tostadas

3 chicken breast halves, trimmed of fat and chopped

juice of 1 lime

1 cup cilantro

¼ tsp olive oil

1 tsp cumin

1 tsp chipotle powder

1 tsp salt

7-oz can salsa (I use Herdez salsa ranchera)

1 cup diced tomatoes with green chile (use fresh Roma tomatoes and a jalapeño OR a can of diced tomatoes with green chile)

Mix all ingredients and let marinate for several hours.

Add 1/4 cup water. Cook chicken in marinade in a skillet until chicken is cooked through, about 10 minutes. Discard cooked cilantro. Serve in tacos or tostadas.I also tried this recipe without cutting up the chicken, just marinating it for several hours with slits cut in the breast, then barbecuing it. It came out juicy and spicy flavorful! Even better, I briefly stewed shredded leftover barbecued chicken in the marinade and made tacos de tinga de pollo asada from them.