Page 18 - Florida Sentinel 10-4-19

Recipes
Tacos have become a staple comfort food in America. Below are some easy taco recipes that take this humble street food to new heights. Heat up some shells or tortillas and get cooking for National Taco Day (October 4th)!
SLOW-COOKER CHICKEN TACOS
Ingredients:
• 1 cup chicken stock or water • 5 cloves garlic, smashed
• 1 tablespoon ground cumin
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika • 2 teaspoons kosher salt
• 2 bay leaves
Directions:
• 4 large boneless, skinless chicken breasts
• 12 to 16 corn tortillas, warmed • Guacamole
• Pico de gallo
• Limes
• Fresh cilantro leaves
1) Place the stock or water, garlic, cumin, chili powder, paprika, salt, and bay leaves in the bowl of a 4-quart or larger slow cooker and stir to combine. Add the chicken breasts.
2) Cover the slow cooker with the lid. Cook until the chicken is ten- der and registers an internal temperature of 165°F, on low for 4 to 5 hours or on high for 2 to 3 hours.
3) While the chicken is still warm, transfer it to a cutting board or large plate and use 2 forks to shred the meat.
4) Divide the meat between the tortillas. Top with guacamole, pico de gallo, and fresh cilantro. Serve immediately.
STEAK TACOS WITH PINEAPPLE
Ingredients:
• 3 tablespoons soy sauce
• 1 tablespoon finely grated garlic
• 1 tablespoon finely grated peeled fresh ginger
• 1 1/2 pounds skirt steak, cut into 5-inch lengths
• Salt Pepper
• Warm corn tortillas, for serving
• Diced fresh pineapple, for serving
• Thinly sliced red onion, for serving
• Cilantro leaves, for serving
Directions:
1) In a small bowl, whisk the soy sauce with the garlic and ginger. Brush the mixture all over the steak and season lightly with salt and pep- per. Let stand for 20 minutes.
2) Heat a large cast-iron skillet. Add the steak and cook over high heat, turning once, until charred on the outside and medium-rare within, about 6 minutes. Transfer to a carving board and let rest for 5 min- utes. Carve the steak against the grain and serve in warm corn tortillas with diced pineapple, sliced red onion and cilantro leaves.
ROASTED SHRIMP TACOS WITH MANGO-AVOCADO SALSA
Ingredients:
• 1 tablespoon extra-virgin olive oil
• Salt and pepper
To serve:
• 12 to 16 (6-inch) corn or flour tortillas
• Cotija cheese, crumbled
• Extra lime wedges
• Chopped cilantro • Hot sauce
• 1 medium ripe mango
• 1 medium ripe avocado
• 1to2jalapeños,dependingon how spicy you like your salsa
• 1 lime
• Salt and pepper
For the shrimp:
• 1 pound medium-sized (17-21 count) shrimp, peeled and de- veined, tails removed
Directions:
1) To prepare the salsa, dice the mango and the avocado, and mix together in a bowl (for further in- structions: How to Dice a Mango). If your mango is very ripe, it may break down as you stir it; this is fine. 2) Trim the tops off the jalapeños and then slice them down their length. Scoop out and discard the seeds and white pith. Cut the jalapeños cross-wise into very thin slices. Combine the jalapeños with the
mangos and avocados.
3) Squeeze the lime juice over the salsa and sprinkle with salt and pepper. Give it a taste and adjust sea-
sonings as desired. Set the salsa aside until serving.
4) To prepare the shrimp, heat the oven to 400°F with a rack positioned in the middle of the oven. Toss
the shrimp with the olive oil and sprinkle with salt and pepper. Lay the shrimp on a baking sheet in a single layer. Roast for 6-8 minutes, until the shrimp are pink and cooked through.
5) While the shrimp are roasting, arrange an area for assembling the tacos. Wrap the tortillas in foil and let them heat in the oven for a few minutes in the oven alongside the shrimp. Set out bowls of salsa, crumbled cotija cheese, lime wedges, and chopped cilantro alongside the hot sauces. When the shrimp have finished roasting, transfer them to a serving platter. Assemble and eat the tacos while the shrimp is still warm from the oven.
PAGE 6-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, OCTOBER 4, 2019