Just found this after it sitting in my drafts for 10 months. Oops. We were inspired to try fish tacos after a recent episode of Throwdown with Bobby Flay. Since we decided to make the attempt on a Sunday, we just had to use what was in the house, but we think they turned out pretty great!
Fish Batter--use whatever recipe you want
Cabbage Slaw
1/2 cup sour cream
juice of 1 lime
1 TBSP minced garlic
cabbage
red onion
carrot
1 cup pico de gallo
1 1/2 pounds tiliapia filets, sliced lengthwise
corn tortillas
Fry up the fish and fill each tortilla with fish, slaw, pico de gallo and eat! I also think some crumbled cheese (like Cotija) would be fantastic. Yum!
Showing posts with label corn tortillas. Show all posts
Showing posts with label corn tortillas. Show all posts
Thursday, May 26, 2011
Monday, May 25, 2009
Christina's Honey-Lime Chicken Enchiladas
from Tangled and True
* 1/3 cup honey
* 1/4 cup lime juice (about 2 large limes)
* 2 teaspoons to 1 Tablespoon chili powder
* 2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
* 1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
* 12 corn tortillas
* 2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
* 1 14-oz can of green enchilada sauce (mild or medium, to your taste)
* 1/2 to 3/4 cup of heavy cream
* nonstick cooking spray
* 1 Tablespoon of chopped cilantro, to garnish
Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.
* 1/3 cup honey
* 1/4 cup lime juice (about 2 large limes)
* 2 teaspoons to 1 Tablespoon chili powder
* 2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
* 1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
* 12 corn tortillas
* 2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
* 1 14-oz can of green enchilada sauce (mild or medium, to your taste)
* 1/2 to 3/4 cup of heavy cream
* nonstick cooking spray
* 1 Tablespoon of chopped cilantro, to garnish
Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.
Tuesday, March 17, 2009
Christina's Breakfast Tacos
from $5 Dinners
10-12 eggs
4-5 small potatoes, peeled and diced
1-2 Tbsp olive oil
Salt/pepper
1/2 cup shredded sharp cheddar cheese
1 cup salsa
8 corn or flour tortillas
In large skillet, add olive oil and let warm for 1 minute. Add peeled and diced potatoes with salt and pepper to taste. Saute for 6-8 minutes, stirring often. (Add a little water to help them cook faster!) Season with other favorite seasonings if you like!
In bowl, whisk together eggs. Add a few dashes of salt and pepper. Pour over the potatoes after they have been cooking for 6-8 minutes. Cook eggs with potatoes and scramble them as they cook.
Warm tortillas in oven wrapped in foil or tortilla warmer (so they don't get crispy!).
Serve potato/eggs with cheese and salsa in a warm tortilla!
10-12 eggs
4-5 small potatoes, peeled and diced
1-2 Tbsp olive oil
Salt/pepper
1/2 cup shredded sharp cheddar cheese
1 cup salsa
8 corn or flour tortillas
In large skillet, add olive oil and let warm for 1 minute. Add peeled and diced potatoes with salt and pepper to taste. Saute for 6-8 minutes, stirring often. (Add a little water to help them cook faster!) Season with other favorite seasonings if you like!
In bowl, whisk together eggs. Add a few dashes of salt and pepper. Pour over the potatoes after they have been cooking for 6-8 minutes. Cook eggs with potatoes and scramble them as they cook.
Warm tortillas in oven wrapped in foil or tortilla warmer (so they don't get crispy!).
Serve potato/eggs with cheese and salsa in a warm tortilla!
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