Everyday is Taco Tuesday

Tacos are a common dish made in my house on a weekly basis, not only on Tuesdays. These are some of my favorite recipes I’ve played with over the years. The perfect taco has a perfect balance of spiciness, acidity and fat along with a perfect balance of textures such as crunchiness and creaminess. All of these elements create a fiesta in your mouth with every bite.

MY EASY VERSION OF TACOS AL PASTOR: Serves 4-6

• 1 package of uncooked ground chorizo

• 1 cup of fresh pineapple (diced)

• 1.5 cups of white onion (diced)

• 1 pound of tomatillos

• 2 garlic cloves

• 1/2 cup of cilantro

• 1/2 lime

• 2 jalapeños

• Dash of chili pepper, garlic and oregano seasonings for the chorizo

• Extra chopped cilantro for garnish

• Corn tortillas

• Dash of salt to taste

  Sautee the chorizo over medium heat with the seasonings until cooked (a few minutes, don’t overcook or the chorizo will get dry). Pan sear the tomatillos over medium heat until charred. Then mix in a blender with 1/2 cup of the onions, garlic cloves, cilantro, lime juice and jalapeños. Add dash of salt to taste. Lightly fry the corn tortilla in a pan over medium heat with a dash of oil to get a nice char on the outer edges. Assemble the tacos with chorizo, salsa, pineapple, remaining chopped onion, and cilantro for garnish. Serve with a lime wedge.

FRIED MAHI TACOS: Serves 4-6

• 1 pound of wild caught mahi

• 1 can of beer (you actually only need a 1/2 cup but go ahead and chug the rest, hah)

• 1 cup of flour

• Dash of paprika and black pepper

• 1 cup of shredded green cabbage

• 2 jalapeños (I used 1 red and 1 green)

• 1 cup of diced tomatoes

• 2 tbsp of cilantro

• 1 cup of mayo

• 2 garlic cloves

• 1/2 lime

• 1/2 cup of roasted red pepper

• 1 tbsp of sour cream

• 1/2 red onion (thinly sliced)

• 1 cup of red wine vinegar

• 1/2 cup of sugar

• 1-2 cinnamon sticks

• 1/2 orange with peel

• Extra chopped cilantro for garnish

• Corn tortillas

  Toast the cinnamon sticks in a pan to wake up the aromas. Then boil the vinegar, sugar, orange, and cinnamon until sugar has dissolved. Let it cool to room temp then soak the onions for at least an hour.

  Cut the fish into 2-3 inch slices. Mix the 1/2 cup of beer and flour into a bowl with salt, pepper and paprika. Heat the oil over medium high heat in a deep skillet. Generously drench the fish in the batter then throw it in the pan (but don’t overcrowd the fish, they need their space). Cook for a few minutes on each side until golden brown and crispy and perfectly soft but cooked in the middle.

  Mix the cilantro, 1/2 lime juice, 1 garlic clove and 1/2 cup of mayo in a blender to make sauce number one. Then mix the red pepper, 1/2 cup of mayo, sour cream and 1 garlic clove in a blender for sauce number two. Add salt taste. Dress the cabbage in lime juice and a dash of salt.

  Assemble the taco with the cilantro sauce, cabbage, crispy fish, red pepper sauce, tomatoes and pickled onions. Then top with freshly sliced jalapeños. Add cilantro for garnish and serve with lime wedge.

ELOTE & HOME FRIED CORN CHIPS: Serves 4

• 1 package of corn (4 pieces)

• Finely grated cotija cheese

• Cilantro and red pepper sauces (see recipe above)

• 2 cups of vegetable oil

• Corn tortillas

• Dash of salt to taste and cilantro for garnish

• Lime wedges

  Grill the corn for 15 minutes to char (or boil, then char with a torch). Top the corn with sauces, cheese, cilantro and serve with a lime wedge.

  Heat oil in a pot over medium high heat. Cut the corn tortillas into 4 sections creating little triangles and fry until golden and crispy. Season with salt to taste.