Tacos 3 Ways, a Taco Lover's Dream
Ceviche Taco
Mahi Mahi, lime juice, lemon juice, salt, pepper, peppers, and garlic in a flour tortilla
Ingredients
- 1 lb Mahi Mahi
- 1/2 cup Lime Juice
- 1/3 cup Lemon Juice
- 1 Thinly Sliced Pepper Serrano, Fresno, Jalapeno
- 1 tbsp Coarsely Chopped Cilantro
- 2 Sliced Scallions
- 1 tbsp Olive Oil
- 1 clove Thinly Sliced Garlic
- Sea Salt and Cracked Black Pepper to Taste
Instructions
- Mix together the Mahi Mahi, lime juice, lemon juice, salt, pepper, and garlic.
- Try to submerge as much of the fish as possible.
- Cover and refrigerate for one hour.
- Mix in the rest of the ingredients and set aside until ready to assemble tacos.
- Grill lightly or heat flour tortillas in a pan until they become warm and are easier to work with
- Add your ceviche to tacos then garnish with fresh cilantro, chives, and lime.
Marinated Flat Iron Tacos with Black Beans and Salsa Verde
Thinly sliced flat iron, flavorful black beans, and a well balanced salsa verde in a grilled flour tortilla.
Ingredients
Marinated Flat Iron
- 1 lb Flat Iron Steak
- 1/2 c Extra Virgin Olive Oil
- 2 Lemons Juice and Zest
- 2 Limes Juice and Zest
- 1 tbsp Cumin
- 2 tsp Oregano
- 3 Garlic Cloves Crushed
- Salt and Black Pepper to Taste
Black Beans
- 1 lb Uncooked Black Beans
- 1/2 Spanish Onion Diced
- 1/2 Green Bell Pepper Diced
- 1 Garlic Clove Diced/Crushed
- 2 Bay Leaves
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Apple Cider Vinegar
- 1/4 tsp Ground Cumin
- 1/4 tsp Oregano
- Salt and Black Pepper to Taste
Salsa Verde
- 1 lb Tomatillos
- 1/4 c Chopped Fresh Cilantro
- 3 Limes Juice
- 2 tbsp Extra Virgin Olive Oil
- 3 Cloves of Garlic
- 1 Small Spanish Onion Quartered
- 1 Jalapeno
- 1 tsp Granulated Sugar
- Salt and Pepper to Taste
Instructions
Marinated Flat Iron
- Combine all ingredients in a mixing bowl and let marinade for at least two hours, preferably overnight.
- Tip: Before you add the flat iron to the bowl, set aside some of the marinade to use after the steak is cooked.
- Grill the flat iron to desired temperature, let rest for ten minutes, then thinly slice it against the grain/ on the bias.
Black Beans
- Rinse the beans multiple times then cover with water by an inch and soak overnight.
- Again, add enough water to cover with an inch of water. Season the water with salt, pepper, cumin, and a bay leaf. Bring the beans to a boil, uncovered, for five minutes. Reduce heat to low and cook for about two hours, uncovered.
- In a sauté pan, over medium heat, add oil, onion, green pepper, and garlic. Cook until the onions are translucent, and the peppers have softened. Add apple cider vinegar, salt and pepper, cumin, and oregano and remove the pan from the heat.
- Add the ingredients from the sauté pan to the beans and mix. Continue to cook the beans on low heat for another hour, covered. During this hour check the beans for doneness, they should be tender but not mushy.
- Tip: Throughout the cooking process, the water may completely cook off, you can add more water but be sure to add warm/hot water.
- Discard the bay leaves, and season accordingly.
Salsa Verde
- Grill the tomatillos, onion quarters, jalapeno, and cloves of garlic until they have charred on all sides. It is very important that the tomatillo has been charred properly so take the time to char it well.
- Add the tomatillos, onion, jalapeno, and garlic into a food processor and pulse until very smooth. Pour into a mixing bowl then add the rest of the ingredients and stir.
- Place in the refrigerator for at least two hours. The salsa will thicken in the refrigerator, and it is best served cold.
Assembling the Tacos
- Grill lightly or heat flour tortillas in a pan until they become warm and are easier to work with. Add sliced marinated flat iron, black beans, and salsa verde to the tacos then garnish with fresh cilantro, chives, and lime. Cotija cheese is an excellent addition to this taco as well.
Achiote Chicken Tacos with Guacamole and Crema
Achiote marinated chicken tacos with fresh guacamole and crema in a grilled flour tortilla.
Ingredients
Achiote Chicken
- 2-3 lbs Chicken Leg Quarters
- 2 tbsp Ground Annatto
- 1/4 c Olive Oil
- 2 tbsp White Wine Vinegar
- Juice of Two Limes
- 1 tsp Dried Oregano
- 1 tsp Ground Cumin
- 2 Cloves Minced Garlic
- 1 tbsp Chipotle Adobo Sauce
- Salt and Pepper to Taste
Guacamole
- 3 Avocados
- 1 Lime Juice
- 1/2 tsp Kosher Salt
- 1/2 tsp Ground Cumin
- 1/4 tsp Cayenne
- 1 clove Minced Garlic
- 1 tbsp Chopped Cilantro
- ½ Small Diced Red Onion
- 2 Roma Tomatoes Seeded and Diced
- 1 tbsp Olive Oil
Crema
- 1 cup Sour Cream
- 1 cup Heavy Cream
- 1 tsp Kosher Salt
- 1 Lime Juice
Instructions
Achiote Chicken
- Combine all ingredients in a mixing bowl and allow to marinade, in the refrigerator, overnight.
- Grill the chicken thighs until there is a good sear on each side.
- Place the chicken into a small roasting pan and top with the mixture that you marinated the chicken in. Add a couple cups of water or chicken stock to the pan then cover with foil.
- Place into a 350 degree oven for an hour and a half or until the chicken is VERY tender.
- Allow the chicken to rest then shred the chicken and leave in its roasting liquids until ready to assemble taco.
Guacamole
- Mash the avocados in a mixing bowl until they are smooth then add all other ingredients to the bowl and mix them together.
- Taste then season accordingly with salt and lime juice as needed.
- Serve immediately to preserve the color and freshness of the avocado.
Crema
- In a mixing bowl, whisk the sour cream and heavy cream. Add the salt and lime and whisk again.
- Refrigerate for at least two hours, preferably overnight.
Assembling the Tacos
- Grill lightly or heat flour tortillas in a pan until they become warm and are easier to work with. Add chicken, guacamole, and crema to the tacos then garnish with fresh cilantro, chives, and lime.