TWICE AS NICE TACOS
Make magic with leftover burgers, and turn them into easy weeknight tacos.
Provided by Jennifer Perillo
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the filling: Heat the oil in a deep skillet over medium heat. Add the onions, and saute until golden, 2 to 3 minutes. Add the meat, tomato paste, cumin, coriander, paprika and cloves. Stir well to mix. Season with the salt. Reduce the flame to medium-low. Cook for 15 minutes.
- Meanwhile, heat the tortillas on a grill. Wrap them in a towel to keep them warm.
- To serve, bring the tortillas, guacamole, salsa, cheese and meat filling to the table, and serve them family style.
YUM YUM SHRIMP TACO
Provided by Food Network
Categories main-dish
Time 4h45m
Yield 4 servings (8 tacos)
Number Of Ingredients 26
Steps:
- For the mango ginger habanero glaze: In a large pot over medium heat, add sugar, unfiltered apple juice, apple cider vinegar, lime juice and 1 cup water. Stir until sugar dissolves. Add mango puree, ginger, red crushed pepper and habaneros. Stir well and bring to a boil. Reduce heat and simmer until mixture has cooked down to half the amount and is thick and sticky, 2 to 3 hours. Cool and transfer to a squirt bottle for easy application.
- For the sweet lime pepper: Meanwhile, preheat the oven to 170 degrees F.
- Spread the lime zest on a baking sheet and bake 1 hour, then blend into a powder with a high-powered blender.
- Mix lime powder in a bowl with the sugar, salt and pepper and, boom, you got some Sweet Lime Pepper.
- For the soy lime dressing: In a small bowl, whisk lime juice, soy, mirin, olive oil and sriracha. Transfer to a squirt bottle for easy application. Dressing tends to separate, so shake or stir before use.
- For the slaw: Gather grated daikon in a ball or cheesecloth and squeeze out all the excess water. (Avoiding this step will lead to very wet tacos.)
- Peel any bruised or wilted leaves from cabbage and thinly chop about 2 inches from the bottom, avoiding the core. Chop the scallions and carrots. Mix all ingredients in a large bowl and reserve for later.
- For the yum yum shrimp tacos: Preheat a flat griddle or frying pan over medium-high heat. Oil pan with vegetable oil and drop shrimp in pan. Sprinkle generously with sweet lime pepper, then cook for 2 minutes. Flip and cover again with sweet lime pepper and cook for 2 minutes. Add some mango habanero glaze and toss shrimp until a little caramelization forms on the shrimp (being careful not to burn them), another 2 to 3 minutes.
- Line 2 shells with a handful of the slaw, then add soy lime dressing. Add cilantro if using. Place shrimp atop the tacos, then top with sriracha.
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