Breakfast Tacos

April 25, 2010 at 8:37 pm | Posted in Breakfast, eggs, Tacos | 17 Comments

I am taco-crazy and need to warn you that there are more taco posts on the way…

Everywhere I turn, magazines, blogs, newspapers…I’m seeing beautiful soft corn tortillas oozing with scrumptious inventive fillings. I suppose Cinco-de-Mayo is to blame. I’m dizzy and loving every minute of it. Here’s my latest creation,  taco truck inspired, I changed it up a bit and also added sunny side up eggs.

Pretty straight forward, no quirky ingredients this time, just some potatoes and chorizo that meld into a delicious flavor sensation when wrapped inside a steamy white corn tortilla. 

Here’s what I did. 

I boiled about three of those delicious and creamy Yukon Gold Red Skinned Potatoes for about 30 minutes until tender. I melted some butter in an omelet sized skillet and without peeling, roughly smashed the potatoes in the pan. This formed the smashed potatoes into somewhat of a pancake shape…

I topped them with some fully cooked chorizo sausage. Simmering on medium, and as soon as the potatoes where golden brown on the bottom, I flipped the mixture to brown on the other side.

Dividing into 4ths, I patted the potato/chorizo pancake into double-layered steamed white corn tortillas. Add a sunny side up egg on top, a sprinkle of cilantro, chopped tomato and a couple of rings of sweet onion and you’ve got yourself a breakfast taco.  Don’t forget to pass a bowl of your favorite salsa for drizzling.

I didn’t have the nerve to pick these up and eat them with my hands. I suppose it could have been done, but I played it safe with a  fork and knife.

The only thing I’d do different next time?  How about a squeeze of fresh lime.

Tacos…

It’s What’s For Breakfast.

Crispy Tilapia Tacos

April 19, 2010 at 3:44 pm | Posted in Tacos | 36 Comments
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Have you ever found yourself preparing dinner and during the process begin rehearsing negative descriptions for your blog because you’ve obviously chosen a bad recipe? Phrases like “looked good on paper”, “what was I thinking?” “overpowering odd crazy sauce”, or “I’ve never liked tilapia and still hate it”…

That was me while preparing this recipe last Friday night. As I was stirring up the sauce and after a small taste test I just knew the recipe was a quirky flavored dud. I mean c’mon hoisin, mayo and sweet pickle relish sauce for tacos??? I could hear my Mother’s voice scolding “Would you jump off a cliff if  Food and Wine Magazine told you to? ”

After plated and upon first bite, I was stunned, Bob swooned and this is now in my recipe data base with the comment section reading “kick-ass tacos”. I don’t know how, but when this taco is assembled in its steamy shell, everything comes together and all ingredients are quickly on a first name basis. Here’s the recipe and I still love Food and Wine and hope the June issue doesn’t include any cliff jumping recipes.

Crispy Fried-Fish Tacos

Food and Wine Magazine

Pairing Suggestion Margarita made with 100-percent agave tequila: Patrón Silver. (Since I drink hard alcohol about once a year and it’s a martini, you’ll find a glass of red wine paired with this.)

1/2 cup mayonnaise
1/4 cup hoisin sauce
2 Tbs sweet pickle relish
1 1/2 tsp fresh lemon juice
1 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 Tbs kosher salt
1 tsp freshly ground white pepper
1 lb tilapia fillets, cut into 4-by-1-inch strips
2 large eggs, beaten
3 cups panko (Japanese bread crumbs)
3 cups vegetable oil, for frying
12 corn tortillas, warmed
Shredded green cabbage, lettuce leaves, cilantro and sliced scallions, for serving (I added a sliver of avocado and of course some cilantro.)

1. In a bowl, whisk the mayonnaise with the hoisin sauce, pickle relish and lemon juice.

2. In a large resealable plastic bag, combine the flour, garlic powder, onion powder, salt and white pepper. Seal the bag and shake. Add the fish and shake to coat.

3. Put the eggs and panko in separate shallow bowls. Dip the fish in the egg and then in the panko. Transfer the fish to a wax paper–lined platter.

4. In a large, deep skillet, heat the oil to 350°. Add half of the fish and fry over moderate heat, turning once, until golden, about 3 minutes. Drain the fish on a paper towel–lined platter. Repeat with the remaining fish. Serve the fish in the tortillas, passing the hoisin mayonnaise, cabbage, lettuce, cilantro and scallions for serving.

Servings: 12

Cooking Times
Total Time: 1 hour

Not to worry, I’m about out of corn tortillas and Food and Wine Taco Truck recipes. But for now:

Crispy Tilapia Tacos…

It’s What’s For Dinner.

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