Tacos de carne asada – steak tacos

Steak and avocado is a match made in Mexican heaven. I love bistec con aguacate, and these steak tacos are loaded with avocado and fresh tomatoes, red bell pepper and cilantro. They are an easy weeknight meal and economical too: One pound of steak makes 10 generous tacos. Throw a steak on the grill, cut it up with the veggies, add some Frijoles pintos (Mexican pinto beans), and tuck it into a warm corn tortilla. Top it with your favorite salsa and a sprinkling of lime.

Serves 5 – makes 10 tacos

1 pound sirloin steak

2 medium avocados

2 medium fresh tomatoes

½ large red bell pepper

A handful of cilantro leaves

1 lime

10 fresh corn tortillas

Salt and pepper to taste

Salsa to taste

Let steak sit for ½ an hour at room temperature, then generously salt and pepper it. Oil barbecue grill and heat on high.  Grill steak for about 5 minutes on each side, until browned yet rare in the middle. Remove from grill and trim fat. Cut in strips against the grain, then cut into small pieces.

Chop vegetables into small pieces.

Heat tortillas on comal or heavy frying pan until warm and slightly crispy and can hold their shape when folded in half. Spoon steak. Frijoles pintos (Mexican pinto beans), and vegetables into the tortilla, squeeze lime over it and top with salsa to taste.

Fish Tacos without grease – Tacos de Pescado sin 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 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 and heat the tortillas on a comal until stiff enough to hold a taco shape. 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 tamales. It’s not as coarse as cornmeal, but not as fine as tortilla masa. If you don’t have masa, substitute 1/2 all-purpose flour and 1/2 cornmeal.

2 large fillets (1  1/2 pounds) of rock cod (red snapper) or salmon. Tail pieces of fish are best as they contain few if any bones

2 Tb canola oil

1/2 cup masa para tamales (or 1/4 cup each flour and corn meal)

1  tsp salt

several grinds black pepper

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

1/2 cup milk (I use 1% fat)

juice of one lime

Wash fillets well and dip in milk.

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

Shake excess milk off fish and roll it in the masa.

Heat oil until hot. Place fish in oil and cook over medium heat about 5 minutes, until it browns. Turn over and cook until golden brown on the other side.

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

Taco Ingredients: Makes 6 tacos

6 corn tortillas

½ lb cooked salmon fillet, skin removed.

Veggies:

1 cup finely chopped or shredded cabbage

1 red bell pepper, diced

¼ cup cilantro leaves

1 large radish, sliced or chopped

½  cob of cooked corn (boiled or roasted), stripped (You can substitute defrosted frozen corn)

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 lime juice.

Flake the salmon and squeeze lime juice on it.

Heat tortillas on comal or heavy frying pan until pliable, then fold in half. Heat until they hold their shape but are not so crispy as to break when you open them.

Fill with salmon and cabbage slaw. Top with guacamole, 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.

Close This Window <img src=”http://b.scorecardresearch.com/b?c1=2&c2=6035818&c3=&c4=recipes.sparkpeople.com/cookbook_calculate_popup.asp&c5=&c6=&c15=&cv=1.3&cj=1&#8243; style=”display:none” width=”0″ height=”0″ alt=”” />

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.


A Tale of Two Squash: Squash soup and Squash tacos

It was the best of squash,  it was….well anyway, there once were two butternut squash that were roasted in the oven.

but after becoming caramelized and soft, they headed for two different fates: one a smooth creamy soup made with broth and sage; the other filled spicy tacos with a burst of freshness from cilantro.

Butternut Squash Soup

Heat 3 cups broth (see Roz’s Jewish Chicken Soup (plus a vegan version)

If squash has not cooked completely in oven, put seeded and peeled cooked squash in broth. Add  a large peeled and chopped red potato, and cook until very soft, about 10 minutes.  Or I bake a Russet potato with the squash, halve it and peel it.  If both squash and potato are soft, you can skip boiling them and just plop them in the blender with the soup and sage.

squash in broth

Put it in the blender with the soup, several torn sage leaves, and a ½ to 1 teaspoon salt (to taste). You can omit the potato and make this soup with Potato-Leek soup base for a creamier, savory taste. Or try part broth, part potato-leek soup.

Heat raw pepitas (green shelled Mexican pumpkin seeds) on a comal or heavy frying pan until they begin to pop.

Garnish soup with seeds and a sage leaf.

Butternut Squash Tacos

mash squash

Simpler veggie version: Seed and peel squash and mash with ¼ cup butternut squash soup. Add ½ tsp. cumin and a few shakes chili powder or chipotle powder and salt. Grate or slice 2 tsp low fat cheddar cheese for each taco and add to squash.

tortilla with squash and cheese with pepitas on comal

Heat corn tortilla on comal, spread squash-cheese mixture on top.

Add salsa to taste, then toasted pepitas (you can toast them while heating the tortilla). Finish with chopped tomato and fresh cilantro.

ground turkey squash taco

Ground turkey version: Heat 1 Tb garlic infused olive oil (or regular olive oil) and add ½ chopped onion and one pound ground turkey. Add 1 chopped red or yellow bell pepper and 3 chopped Roma tomatoes. Season with 1 tsp each cumin and chipotle or chili powder, black pepper and chili flakes, 3 Tb salsa, and salt to taste. Cook until turkey is brown, add ½ cup butternut squash, and a squeeze of lime to cut the sweetness of the squash. Heat corn tortilla and fill with mixture. Add as desired: chopped lettuce, tomato, guacamole,  shredded low-fat cheese, more salsa, and cilantro. For a vegetarian version, substitute pinto  beans for turkey.