Taco Collection Recipes

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TACO COLLECTION RECIPES

Al Pastor Tacos

YIELDS: 6 servings
Ingredients:
2 pounds thinly sliced pork loin chops
1/2 cup neutral oil (such as canola, peanut, safflower)
4 Tbsp. Spicewalla Al Pastor blend
1/2 cup sweet onion, small diced
1 cup pineapple, diced
Cilantro, for garnish

Instructions:

1. Place pork loin chops in a bowl or ziplock bag
2. In a small bowl, combine oil and Al Pastor blend to make Adobo marinade, consistency should be thick but pourable. 
3. Pour marinade over pork and place in the fridge for at least two hours or overnight.
4. Remove pork from the fridge 30 minutes before cooking.
5. Heat a cast-iron pan over medium-high heat.
6. Cook pork for about 4 minutes per side or to 145* internal temperature. 
7. Slice and assemble tacos with onion, pineapple, and cilantro.

Carne Asada Tacos

YIELDS: 6 servings

Ingredients:

2 pounds flank steak
1 cup neutral cooking oil (such as canola, peanut, safflower)
4 Tbsp. Spicewalla Carne Asada blend
1 lime, cut into wedges
3-4 radishes, thinly sliced
1/4 cup red onion, small diced
1 jalapeno, small diced
Cotija cheese, for garnish
Cilantro, for garnish
Directions:
1. Place flank steak in a bowl or resealable bag.
2. In a small bowl, whisk together the oil and Carne Asada blend. Reserve a few tablespoons for later. 
3. Pour remaining marinade over skirt steaks and place in the fridge for at least 2 hours or overnight. 
4. Remove steaks from the fridge 30 minutes before cooking.
5. Heat grill or cast iron pan to medium-high heat.
6. Remove steaks from marinade gently shake off any excess.
7. Cook steak for about 7 minutes per side or until 135* internal temperature for medium-rare. 
8. Remove from heat, place steak on a cutting board and rest for 10 minutes.
9. Slice steak against the grain, spoon reserved marinade over the sliced steak before serving. 
10. Assemble tacos with steak, squeeze of lime, radishes, onion, jalapeno, cotija, and cilantro.

Pescado Verde Fish Tacos

YIELD: 6 servings
Ingredients:
4 cod (or any other mild white fish) fillets
1/3 cup olive oil
3 Tbsp Spicewalla Pescado Verde blend
1 cup red cabbage, thinly sliced
1/4 cup sweet onion, small diced
1 jalapeno, small diced
1 lime, sliced into wedges
Instructions:
1. Preheat oven to 400.
2. Season fillets with salt and pepper and place on a parchment-lined baking sheet 
3. Bake for 12-15 minutes or until fish flakes easily with a fork.
4. While the fish is cooking, combine the olive oil and Pescado Verde blend to create a sauce, should be a thin consistency similar to a salsa verde or chimichurri.
5. Remove from oven and generously spoon Pescado Verde sauce over fish.
6. Assemble tacos with red cabbage, white onion, jalapeno and lots of fresh lime juice. Spoon more of the Pescado Verde sauce over the tacos for extra flavor.

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