Baja Beach Tacos With Tequila Lime Salsa Food

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TEQUILA TACOS



Tequila Tacos image

Provided by Guy Fieri

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 21

2/3 cup tequila, preferably blanco, divided
1/3 cup soy sauce
2 limes, zested and juiced, divided, rinds reserved
1/2 teaspoon ground cumin
1/4 teaspoon freshly cracked black pepper
1 pound flank steak, trimmed and julienned on the bias
1/3 cup sour cream
1/3 cup white vinegar
8 whole-grain taco-sized tortillas (Chef s Note: flour or corn tortillas are acceptable)
2 cups Taco Slaw, recipe follows
3/4 cup small diced white onion
1/4 cup chopped fresh cilantro leaves
1/3 cup grated Cotija cheese
1 carrot, grated
1/2 head green cabbage, shredded
1/4 cup sliced green onions
1/4 cup finely chopped cilantro leaves
1/4 cup chopped jalapenos (Chef s Note: pickled jalapenos are optional)
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/3 cup white vinegar

Steps:

  • In a nonreactive bowl, combine 1/3 cup of the tequila, the soy sauce, the zest and juice of 1 lime, the cumin, and freshly cracked black pepper. Add the steak to the marinade and let it sit at room temperature for 30 minutes, or refrigerate it for no longer than 1 hour.
  • In a small bowl combine the remaining lime zest, lime juice and sour cream. Cover and refrigerate until ready to use.
  • Strain the steak from the marinade. Pour the marinade into small saucepan over medium-high heat and bring to a simmer. Let it simmer until it reduces by a third, about 10 to 15 minutes.
  • Heat a large skillet over high heat. Add the steak and cook until it barely starts to brown. Switch off the heat, then add the marinade reduction, the white vinegar, and the remaining tequila.
  • Prepare the taco shells, either by frying or heating in an oven.
  • For service, rub the shells with the reserved lime rinds. Add the some of the beef, taco slaw, sour cream and onions to each taco. Garnish with the cilantro and Cotija cheese. Serve and enjoy!
  • Prepare all the vegetables and add to a large bowl. Season them with the salt and pepper and add the vinegar. Toss to combine.

BAJA FISH TACOS WITH FRESH AVOCADO CREAM AND CILANTRO SALSA



Baja Fish Tacos With Fresh Avocado Cream and Cilantro Salsa image

Make and share this Baja Fish Tacos With Fresh Avocado Cream and Cilantro Salsa recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 31

1 whole ripe avocado, cut into chunks
2 tablespoons plain yogurt
1 tablespoon mayonnaise
1 tablespoon lime juice (fresh or bottled)
1 tablespoon honey
1 small bunch cilantro
2 pinches kosher salt
1/4 cup water
1 (28 ounce) can petite diced tomatoes, divided
1 whole jalapeno, divided
1 small onions or 1/4 large onion
1 small bunch fresh cilantro
1/2 teaspoon granulated garlic powder
3 pinches kosher salt
6 tilapia fillets, rinsed and patted dry
1 -2 tablespoon canola oil for coating fish
1 1/2 teaspoons brown sugar
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon oregano
3/4 teaspoon granulated garlic powder
3/4 teaspoon sweet paprika
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground allspice
1/2 teaspoon kosher salt
2 tablespoons canola oil (for cooking)
1 fresh lime, cut into wedges
2 cups shredded lettuce
2 plum tomatoes, seeded and finely diced
1 cup shredded cheddar cheese
12 soft corn tortillas (or hard corn shells)

Steps:

  • For the Avocado Cream: Place all ingredients into a food processor and give it a whirl until smooth. Cover with plastic wrap and refrigerate until ready to use. Good for one week refrigerated.
  • For the Salsa: Place half of canned tomatoes into food processor. Add half of the jalapeno, seeds and all. Add the rest of the salsa ingredients. Whirl until smooth. Taste. If you'd like more heat, add the rest of the jalapeno pepper and process until smooth. Pour into mixing bowl and add the rest of the canned tomatoes. Mix and taste. Season with more salt if necessary. Refrigerate up to two weeks.
  • For the Rub: Mix all rub ingredients together in a small bowl. Brush fish fillets with oil. Coat both sides of fish generously with the rub. Heat a non stick pan over medium-high heat with oil. Cook fish in the hot pan, do not crowd, for 4 minutes per side.
  • Remove from heat onto a platter, flake with a fork. Squeeze fresh lime juice over fish. Cover with foil to keep warm.
  • Wipe out fish pan and warm tortillas one minute per side in the pan and place into a bowl lined with a clean napkin or kitchen towel to keep warm.
  • Layer over warm tortilla; lettuce, tomato, cheese, fish, avocado cream, and salsa.

TEQUILA SALSA



Tequila Salsa image

Provided by Food Network

Time 30m

Yield 3 cups

Number Of Ingredients 10

1/4 cup olive oil
1 medium white onion, chopped
2 cloves peeled garlic, chopped
6 plum tomatoes, roughly chopped
2 dried pasilla chiles
1 ancho chile, broken up
2 cups water
1 slice white bread, dried and crumbled
1/4 cup tequila
Salt and freshly ground black pepper

Steps:

  • In a 2-quart saucepot, heat the olive oil. Saute the onion and garlic for 2 minutes or until translucent. Add the tomatoes and dried chiles. Continue to saute for 2 minutes. Add the bread and water, stir in well. Cook the mixture for 12 to 15 minutes, or until the chiles are soft and cooked.
  • Add the cooked mixture to a blender and blend until smooth. Pour through a strainer to catch any large pieces and seeds. Return the strained salsa to the saucepot and add the tequila. On low-medium heat, bring the sauce to a simmer for 2 minutes. Season with salt and pepper and serve warm.

TOMATILLO TEQUILA SALSA



Tomatillo Tequila Salsa image

Tomatillos, poblano peppers and scallions are broiled until charred and then pulsed into a chunky salsa with tequila and lime juice. Its great served with salty tortilla chips.

Provided by Food Network Kitchen

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

6 tomatillos, husks removed and halved
2 poblano peppers, halved and seeded
1 bunch scallions, trimmed
Vegetable oil
Kosher salt and freshly ground black pepper
1/4 cup tequila
1/2 teaspoon chili powder
Juice of 1 lime
Tortilla chips (for serving)

Steps:

  • Preheat the broiler. Toss the tomatillos, poblanos and scallions on a rimmed baking sheet with a drizzle of oil and sprinkle with salt and pepper. Broil until well charred, flipping once, about 5 minutes per side. When cool enough to handle, remove the skins from the poblanos.
  • Put the charred vegetables in the bowl of a food processor along with the tequila, chili powder, lime juice, 1/2 teaspoon salt and a pinch of pepper. Pulse until well mixed but still slightly chunky. Transfer to a medium bowl. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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