Crispy Jalapenos Costco Food

CRISPY FISH TACOS (COOKING THE COSTCO WAY)

Crispy Fish Tacos (Cooking the Costco Way) image

Make and share this Crispy Fish Tacos (Cooking the Costco Way) recipe from Food.com.

Provided by MarylandMomof3

Categories Tilapia

Time 22m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 14

Ingredients

8 frozen fish sticks, Trident brand Ultimate fish sticks
8 corn tortillas (crispy)
1 cup sour cream
1 jalapeno pepper, diced
1 lime, juice of
2 teaspoons cumin
salt and pepper
2 cups lettuce, shredded
1/2 cup salsa
1/4 cup red onion
1 cup tomatoes, diced
1/4 cup cilantro
2 tablespoons lime juice
1/2 cup cheddar cheese, shredded

Steps:

Bake fish sticks as directed.
Combine sauce ingredients in a small bowl.
Place 1 fish stick on each corn tortilla, add a little sauce, top with garnishes, and enjoy!

TAQUERIA-STYLE PICKLED JALAPEñOS

Taqueria-Style Pickled Jalapeños image

Have you been to a Taqueria and seen a bowl of jalapeños and carrots on the buffet next to the salsas and cilantro leaves? "Taqueria-Style" pickled jalapeños are a savory pickled escabeche made with vinegar and spices. It's not very common to cook vegetables before canning them, but that's what gives these pickled jalapeños a rich, deep flavor profile. The spicy, spiced, sour vegetables are the perfect pairing for tacos and cut through the fattiness of roasted meats as well. Pop them on a sandwich or use to kick up tartare sauce for fish.

Provided by Virginia Willis

Time 35m

Yield 1 quart

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
10 jalapeño peppers, thinly sliced
8 cloves garlic, peeled
3 medium carrots, peeled and sliced
2 medium yellow onions, thickly sliced
1 cup white distilled vinegar (5% acidity)
1 tablespoon kosher salt
2 bay leaves, preferably fresh
1/2 teaspoon dried oregano, preferably Mexican
1/2 teaspoon dried thyme

Steps:

Heat the oil in a large stainless-steel skillet over high heat. Add the jalapeños, garlic, carrots and onions. Reduce the heat to medium and cook, stirring often, until the jalapeños are blistered and the onions are softened, about 5 minutes. (Watch out! The cooking jalapeños can create fumes that make it hard to breathe. Avert your face from the skillet.)
Add 1 cup water, the vinegar, salt, bay leaves, oregano and thyme. Bring to a boil, then reduce the heat to simmer. Cook until the carrots are tender and the jalapeños are no longer bright green, about 15 minutes.
Pack the vegetables into a sterilized quart glass jar with a tight lid. Top with the vinegar cooking liquid and seal. Refrigerate up to 2 weeks.

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