Creole Tacos Food
CREOLE TACOS
Make and share this Creole Tacos recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 25m
Yield 12 tacos, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet over medium heat, brown the ground meat.
- Sprinkle in the seasonings, use 6 oz.
- water to dissolve the bouillon cubes in the microwave, add the cumin slowly and taste.
- Meat should be slightly wet; keep it warm over very low heat.
- Preheat taco shells in oven at 200 degrees F for about two minutes.
- Fill each shell half full of meat, dribble about 1 to 2 tsp.
- salsa over the meat, sprinkle lightly with the grated bell pepper, add the lettuce and cheese, and top with the tomato.
- Get out the napkins cause it’s gonna get messy, and enjoy!
FRIED CATFISH TACOS WITH CHIPOTLE COLE SLAW - EMERIL LAGASSE
Courtesy of Emeril Lagasse. (I'm hoping these are a great substitute for my favorite "Spicy Catfish Tacos" from Agua Verde!) PREP TIME INCLUDES MARINADE.
Provided by rickoholic83
Categories Catfish
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Using a sharp knife, cut the catfish filets into 1-inch strips on the diagonal.
- Place fish in a medium mixing bowl with the milk, Creole mustard, hot sauce, 1/2 tsp of salt and cayenne pepper.
- Stir to thoroughly combine and refrigerate for 1 hour.
- Make the Chipotle Slaw by combining the chipotle, mayonnaise, honey and lime juice in a large mixing bowl. Add the shredded cabbage, onions, 1/4 tsp salt and thoroughly combine. Refrigerate until ready to assemble the tacos.
- Heat the vegetable oil in a cast-iron skillet or a deep fryer until a thermometer registers 350 degrees.
- In a shallow plate, combine the flour, cornmeal and creole seasoning. Dredge each piece of fish in the flour mixture until well coated on all sides.
- When the oil is hot, gently place the fish in the hot oil and deep fry until the fish is golden brown on all sides, about 2 minutes.
- Using a slotted spoon, transfer the fish to a paper-lined plate to drain. Season with salt and pepper to taste.
- Using tongs, quickly dip the corn tortillas in the hot oil until they begin to sizzle. Transfer to paper-lined plates to drain briefly, then serve, with the catfish and slaw divided among the hot taco shells.
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