Fish or Chicken Soft Tacos | Rachael Ray

0 20

Fish or Chicken Soft Tacos | Rachael Ray

This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Choose between fish + chicken for Rach’s delish soft tacos that come with pickled red onions, jalapeños + a spicy crema sauce.

Shopping tip: For the chipotle hot sauce in the spicy crema sauce, Rach likes Tabasco Chipotle.

“Is it Friday or Tuesday? For some, Fridays are for fish, and for others, tacos are for Tuesdays. For us, these we will make and enjoy 24/7. We serve these tacos with green rice and black beans.” –Rach 

Try pairing these with John’s Spicy Mango Margaritas, which he whipped up using fresh mango puree.

Ingredients
For the pickled red onions and jalapeño peppers:

    2 teaspoons sugar1 teaspoon salt2 tablespoons vinegar, white or ciderJuice of 1 lime1 small-medium red onion, very thinly sliced or mandolin sliced1 large jalapeño pepper or 2 medium, very thinly sliced

For the seasoning and protein:

    1½ pounds white firm fish, such as cod filet, or chicken tenders or chicken breast1 tablespoon ground cumin (a palmful)1 tablespoon ground coriander (a palmful)1 tablespoon ground ancho or mild blended chili powder  1 teaspoon smoked paprika (half a palmful)1½ teaspoons dried oreganoAbout 1½ teaspoons granulated garlicAbout 1½ teaspoons granulated onionAbout 1½ teaspoons saltAbout 1½ teaspoons pepper  

For the sauce:

    1 cup crema, sour cream or Greek yogurtJuice of 1 lime1 teaspoon salt2 tablespoons chipotle paste in a tube or chipotle hot sauce

To prepare and serve:

    2 to 3 tablespoons neutral oil or olive oil½ small red cabbage, cored, quartered and very thinly sliced3 plum tomatoes, seeded and chopped, or Pico de Gallo
    1½ cups cotija cheese, crumbled, or queso fresco Small wedges of lime16 corn tortillas, warmed in nonstick skillet or to package directions

Yield

Preparation

For the pickled red onions and jalapeño peppers, combine sugar, salt and vinegar with juice of 1 lime, then add onions and jalapeño and toss and let sit at least 30 minutes. Toss to serve.

For the seasoning and protein, cut fish into planks 1-inch –by-3-inches long. Cut tenders in half or breasts into strips then planks. Toss with seasoning and let stand 20 minutes to couple of hours. (Save extra seasoning for future use.)

For the sauce, mix in bowl to spoon or funnel into a plastic squeeze bottle.

To prepare and serve, heat a large skillet over medium-high to high heat with oil and cook fish or chicken to brown and just cook through on each side in 2 batches, 4 to 5 minutes per batch.

Serve with fixings in tacos. We build the tacos like this: sauce, protein, cabbage, pickled onions, tomatoes or pico and cheese. 

Source


Leave A Reply

Your email address will not be published.