Fish Tacos

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Ingredients 

Fish

• 1 lb. cod filets or any firm white-fleshed fish

• ½ teaspoon cumin

• ½ teaspoon chili powder

• ¼ teaspoon garlic powder

• Salt and Pepper

• ¼ cup of cilantro roughly chopped, for garnish

• ½ lime, wedged, for garnish

Lime Cilantro Crema 

• 1 ripe avocado

• A handful of cilantro, stem and leaves

• Juice of ½ of a lime

• ¼ sour cream, (or greek yogurt)

• ¼ cup light mayo 

• 2-3 dashes of your favorite hot sauce ( I used Cholula) 

• Salt

• 2- 3 tablespoons of water

Chipotle Crema

• ¼ cup mayo

• ¼ sour cream, (or greek yogurt)

• ¼ cup light mayo 

• Juice and zest of 1 lime

• 1 chipotle in adobo

• 2- 3 tablespoons of water

• Salt

Cilantro Lime Slaw 

• ¼ cup of light mayo

• ¼ cup chopped fresh cilantro

• ½ lime , zested and juiced

• 1  cup green and, or red cabbage, shredded

Recipe

Crema

1. Make both or one of the crema of your choice. In a food processor add all the ingredients from the crema and pulse it until smooth. If the crema is too thick, add more water, a tablespoon at a time, until it reaches desired thickness

2. Pour into a separate bowl, cover and refrigerate until serving. 

Cilantro Lime Slaw

1. In a medium sized bowl, add the shredded cabbage, cilantro, lime zest, juice and mayo, toss it until combined.

2. Cover and refrigerate the slaw until needed.

Fish

1. Combine all the seasonings in a small bowl.

2. Season the fish liberally with salt, then sprinkle the seasoning mixture all over and rub it into the fish.

3. Lightly oil a grill pan, and cook the fish 4-5 minutes on each side, or until the fish is opaque and completely cooked through. Using a fork, flake the fish into large chunks.

4. Char the tortillas over an open flame on the burner or in a dry skillet.  If you're charing over an open flame,  use low heat and keep an eye on it as they will charr quickly. 

5. Assemble tacos. Begin with the fish, add a handful of the slaw and drizzle the crema. Finish with a wedge of lime and chopped cilantro.

Chipotle Orange Chicken Tacos

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Ingredients 

Tacos :

• Olive oil

• 1 ½ lbs boneless, skinless chicken thighs

• Salt and Pepper

• 5 cloves garlic, smashed

• 1 teaspoon dried oregano

• Salt

• 2-4 chipotle peppers in adobo, chopped

• 1/2 cup orange Juice

• Juice of 1 lime

• 1/4 cup fresh cilantro, chopped

• Corn Tortillas

Spicy Pineapple Slaw

• 2 cups shredded purple cabbage

• 1 cup fresh pineapple chunks

• 1 jalapeño, chopped, and seeded, if desired

• 1/4 cup fresh cilantro, chopped

• Juice and zest of 1 lime

• Juice of half an orange

• Salt

• 1 lime, cut into wedges

Recipe

1. To make the slaw, in a bowl combine lime zest, juice, orange juice, cabbage, pineapple, cilantro, and jalapeno if using. Toss until coated, cover and refrigerate until service.

2. In a pressure cooker, add the chicken, garlic, oregano, salt, adobe peppers, and orange juice. Cover and cook on high pressure/manual for 10 minutes. Use the natural or quick release function and release the steam for 5 minutes. 

3. Shred with two forks. Stir in the lime juice and cilantro. 

4. Char the tortillas over an open flame on the burner or in a dry skillet over medium-high heat. Keep warm.  If you're charing over an open flame,  use low heat and keep an eye on it as  they will charr quickly. 

5. Spoon chicken into warm tortillas and top with slaw, and serve with wedged lines.

Chicken Tinga Tinga Tacos

If there is one cuisine I can have over and over again, it would be Mexican. I love the combination of flavors , from the salt to the sweet and heat, everything comes together in a perfect harmony. These Chicken Tinga Tinga tacos are the perfect example! 

I dare you to eat just one! From the spicy sauce to the layer of toppings, this is the taco recipe you didn't know you needed! 

The sauce is made with adobo peppers, and fire roasted tomatoes that gives a kick and a layer a sweetness to the sauce. Top a nice bowl of rice, or drizzle some on your morning eggs! Delicious!!

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Ingredients 

Tacos :

• Olive oil

• 1 ½ lbs boneless, skinless chicken thighs

• Salt and Pepper

• 1 yellow onion, roughly chopped

• 3 cloves garlic, roughly chopped

• 2-3 chipotle peppers in adobo sauce, chopped

• 1/2 teaspoon dried oregano

• 1 teaspoon ground cumin

• 1 (14.5 oz.) can crushed fire-roasted tomatoes

• 1/4 cup low sodium chicken stock or water

For serving :

• Corn tortillas

• 2 ripe avocados, sliced

• 1/4 cup chopped fresh cilantro

• 1/2 cup pico de gallo 

• crumbled cotija cheese

• 1 lime, cut into wedges

Recipe

1. Heat oil in a Dutch oven or large heavy bottom pot over medium-high heat. Add chicken thighs, cook until browned, about 6 minutes. Flip thighs and continue to cook until the other side is lightly browned, about 3 minutes. Transfer chicken to a plate, set aside.

2. In the same pot, add onions and garlic, cook, stirring occasionally, until onions have browned around the edges, about 5 minutes. 

3. Add oregano and cumin and cook until fragrant. Add the can of tomatoes, and the chipotles in adobo, stir to combine. Remove from heat and allow to cool. 

4. Transfer sauce to a blender or food processor and puree until smooth. Pour sauce back into the pan, stir in the chicken stock, and bring to a boil over medium heat. 

5. Nestle the chicken thighs in the sauce, reduce to a simmer, and cook until the chicken is done, registering at 165°F, about 15-20 minutes. Transfer chicken to a plate and let sit  until it is cool enough to handle. Shred the chicken meat into strips. Stir chicken back into the sauce and cook over medium heat until warmed through. Remove from heat and season to taste. 

6. Char the tortillas over an open flame on the burner or in a dry skillet over medium-high heat. Keep warm.  If you're charing over an open flame,  use low heat and keep an eye on it as  they will charr quickly. 

7. Spoon chicken into warm tortillas and top with avocado, salsa, cilantro, and cotija cheese. Serve with lime wedges.

Thanksgiving Guide

Happy Thanksgiving !

Thanksgiving is only a few days away, and if you're still trying to figure out what to make for Thanksgiving or a Friendsgiving, look no further! 

I've come up with a list of all delicious sides that will pair perfectly with your turkey! 

I have been thinking about my own Thanksgiving table, and form as far as I can remember, we have had the same menu, no dishes were ever added or taken away, and that's because everything on that table goes perfectly with each other - the perfect harmony between savory and sweet.

So here are a few of my favorite savory and sweet recipes that i think are perfect to celebrate and share with family and friends 

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Macaroni & Cheese

Leafy Herb Salad

Brown Butter Mashed Sweet Potatoes

Cauliflower Gratin

Pear Apple and Ginger Pie

Classic Apple Pie

Pumpkin Meringue Cheesecake

Cranberry Orange Chocolate Tart

Chicken Tinga Tinga Tacos

If there is one cuisine I can have over and over again, it would be Mexican. I love the combination of flavors , from the salt to the sweet and heat, everything comes together in a perfect harmony. These Chicken Tinga Tinga tacos are the perfect example! 

I dare you to eat just one! From the spicy sauce to the layer of toppings, this is the taco recipe you didn't know you needed! 

The sauce is made with adobo peppers, and fire roasted tomatoes that gives a kick and a layer a sweetness to the sauce. Top a nice bowl of rice, or drizzle some on your morning eggs! Delicious!!

Ingredients 

Tacos :

• 1 tablespoon olive oil

• 1 cup sweet onion roughly chopped

• 2 cloves garlic, minced

• 1–2 chipotle peppers in adobo sauce, chopped

• 1 teaspoon dried oregano

• 1/2 teaspoon ground cumin

• 3/4 cup canned crushed fire-roasted tomatoes

• 1/4 cup chicken stock

• 1/2 teaspoon kosher salt

• 3 cups rotisserie chicken shredded

For serving :

• Corn tortillas

• 2 ripe avocados, sliced

• 1/4 cup chopped fresh cilantro

• 1/2 cup pico de gallo

• crumbled cotija

• 1 lime, cut into wedges

Recipe

1. Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for an additional 30 seconds. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.

2. Place the tomato mixture in a high-powered or regular blender, and blend until smooth.

3. Return the blended sauce to the pan over low heat. Add the shredded chicken, and cook for 5 minutes and season to taste.

4. Prepare the garnishes. Warm your tortillas over an open flame on your stove top. Smash your avocados in a bowl, and squeeze lime and season with salt.

5. Assemble your tacos, add the avocado, chicken, then top off with pico de gallo, cheese and cilantro. Serve with a lime wedge.
   

   Recipe from Pinch of Yum