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taco tuesdays

Double Wrapped Shrimp & Bacon Tacos

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Double Wrapped Shrimp & Bacon Tacos

These hold a special place in my heart. Why you wonder? Because they are so stinkin good. Btw you should always have a can of refried beans in your pantry. Bbtw, these were made with the no-fat version and you would never have known. Really.  


Makes about 6

INGREDIENTS

  • 1 tablespoon canola oil
  • 3/4 lb peeled, uncooked shrimp cut into bite-sized pieces
  • 1 teaspoon Old Bay seasoning
  • 1 lime cut in half, then one half into wedges
  • 6 soft corn tortillas
  • 3/4 cup refried beans, warmed
  • 6 hard taco shells, warmed according to package directions
  • 1/3 cup sour cream
  • Lettuce, shredded
  • 6 slices bacon, cooked, crispy and crumbled
  • 3 green onions, finely diced
  • Cholula hot sauce

DIRECTIONS

  1. Heat pan well then add oil and shrimp - stir-fry quickly as the shrimp will cook fast 
  2. When almost done (about 2 minutes) sprinkle shrimp with Old Bay then squeeze juice from the lime half on top 
  3. Give them one quick mix and remove to a bowl alongside the tortillas, beans, sour cream and lettuce, bacon and green onions 
  4. Now simply let people make their own: put some beans on one side of a soft tortilla, the wrap that around a hard shell tortilla
  5. Add some sour cream, some lettuce, the shrimp, some bacon, some green onions and finally a few shakes of hot sauce
  6. Eat – as if that wasn’t fricking obvious

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Refried Beans

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Refried Beans

Great when you buy them, but amazing when you make them. My favorite.

 

INGREDIENTS

  • 2 cups dry pinto beans
  • 3 tablespoons bacon fat, or
  • 2 tablespoons neutral oil
  • 1/2 white onion, cut into a small dice
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • Kosher salt

DIRECTIONS

  1. Pick through beans and remove anything not bean-like: little stones, gross ones whatever
  2. Put beans into a pot and cover well with water – like at least 3 inches
  3. Bring to a boil, turn down to a simmer, cover and let cook until tender and the skins begin to split open - 2 to 2 ½ hours
  4. While they simmer, cook onion in bacon fat (or oil)until softened – 3-5 minutes
  5. Stir in garlic and cumin to the onion & cook until fragrant, about a minute
  6. Then add drained beans – reserving some of the cooking water
  7. Using a hand blender, potato masher or even the back of a large spoon (just not a processor) mash the beans to your desired consistency adding as much reserved water as necessary – you’ll likely use 1/3 to ½ a cup
  8. Season to taste with salt and serve
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Black Bean Tostadas

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Black Bean Tostadas

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Poblano Shiitaco

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Poblano Shiitaco

There’s something about this that makes me want to eat about 50 of them.


Makes 5 or 6, but probably 5 delicious fricking tacos

INGREDIENTS

Cilantro Sauce

  • 6 ounces nonfat Greek yogurt
  • 1 large clove garlic, chopped
  • 1 small (or ½ of one large) bunch cilantro, mostly tops but some stems are always ok
  • Juice of ½ lime  
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes
  • Kosher salt & fresh ground pepper to taste

Tacos

  • 2 large poblano chiles
  • Neutral oil and butter
  • 8 ounces shiitake mushroom caps, thinly sliced
  • Kosher salt and freshly ground pepper
  • ¼ teaspoon each garlic powder & cumin
  • Kosher salt to taste
  • 5 corn or flour tortillas, approximately the 5.5 inch size
  • Nonfat Greek yogurt
  • Finely chopped red onion, for garnish
  • Finely crumbled Cotija cheese, for garnish
  • Chopped cilantro, for garnish

DIRECTIONS

  1. Put all sauce ingredients in a processor and mix until smooth - set aside, and/or put into a squeeze bottle

  2. Blacken poblanos - either broil in oven until blackened on all sides, or over an open flame on the stove

  3. Then place in a bowl, cover with plastic wrap and leave 10 minutes. Peel off the black, remove seeds and slice into thin strips

  4. Heat a non stick pan to medium, add a tablespoon each of oil and butter and then the mushrooms

  5. Cook until beginning to soften, 3 to 4 minutes then add poblanos - continue to cook

  6. Add garlic powder, cumin & Kosher salt - stir well to combine

  7. Heat tortillas until just beginning to get a wee bit crispy, add a layer of yogurt, the mushrooms & poblanos, a good squeeze of cilantro sauce, red onion, some cheese and and a final sprinkle of chopped cilantro.


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