Page 19 - Florida Sentinel 5-3-2019

Recipes
CARNE ASADA BAJA TACOS
Ingredients:
• 2 pounds flank steak, trimmed of fat • 1⁄2 cup veg- etable oil, di- vided
• 12 corn tortillas
• 1 cup chopped cilantro
• 1 lime, sliced into wedges
• 1⁄2 large white onion, thinly sliced • Sour cream, or Mexican crema
• Hot sauce
• Salt and pepper
Directions:
1) Heat griddle over high heat. Add 2 table- spoons of oil to steak, and rub to coat. Season generously with salt and pepper. Cook steak on hot griddle, and cook about 5 minutes per side, or until medium rare. Remove from heat, and let rest.
2) Heat 2 tablespoons oil in a small pan over high heat. Add tortilla, and cook about 10 sec- onds per side. Remove to a paper towel-lined plate. Repeat with remaining tortillas, adding oil, as needed. Slice steak, and cut into small pieces. Assemble tacos with steak, onion, cilantro, and a squeeze of lime. Top with hot sauce and sour cream. Serve.
EASY FISH TACOS
Ingredients:
• 4 tilapia fillets
• 1⁄4 teaspoon cayenne pepper, ground
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon cumin • 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper • 16 corn tortillas
Cabbage Slaw
• 3 cups green cabbage, shredded
Directions:
• 1⁄2 cup
diced
• 1 cup sour cream • 1 lime, juiced
1⁄4 teaspoon salt
1) In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
2) In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
3) Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets. Using a fork, break apart the fillets into bite-size pieces.
4) Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assem- ble the tacos with the cabbage slaw and tilapia.
red onion,
There are so many delicious ways to enjoy
tacos! Combine Cinco de Mayo (May 5th) and Taco Tuesday with these easy and delicious taco recipes. Also, if you're going to be break- ing out the tequila, check out a delicious margarita recipe below to really get the party going!
CHICKEN TACOS WITH CHIPOTLE CREMA
Ingredients:
• 1 pound boneless skinless chicken thighs
• 3 garlic cloves
• 1 medium white onion
• 3 to 4 thyme sprigs
• 11⁄2 teaspoons smoked paprika • 11⁄2 teaspoons cumin
• 1 teaspoon salt
• Olive oil
• 1⁄2 teaspoon ground white pep- per
Directions:
Chipotle Crema
• 1⁄2 cup sour cream
• 3 tablespoons half-and-half • 2 tablespoons adobo sauce • 1 teaspoon honey
• Juice of 1 lime
1) Preheat oven to 375F. Clean any remaining bits of fat off chicken, then arrange on a parchment-lined baking sheet in a single layer. Driz- zle with a few tablespoons of olive oil. Peel and cut garlic cloves, then arrange on top of chicken. Chop the onion, and arrange on top of chicken along with whole thyme sprigs.
2) Combine paprika, cumin, salt, and pepper in a small bowl, then sprinkle evenly over chicken. Roast chicken 30 to 35 minutes, until completely cooked. Remove and transfer to a large bowl. Once cooled, shred meat with two forks.
3) Meanwhile, whisk sour cream half-and-half, chipotle sauce, lime juice, and honey in a small bowl to combine. Season with salt, to taste. Refrigerate until ready to use.
4) Warm tortillas in a dry skillet for a few seconds on each side. Top each tortilla with chicken, cabbage, queso fresco, avocado, crema, pick- led chiles, and a squeeze of lime.
Ingredients:
• 1 lime, halved
• Coarse salt
• 1/2 cup freshly squeezed lime juice
• 1 tablespoon sugar
Directions:
• 1/4 cup Triple Sec
• 1/4 cup Grand Marnier
• 1 cup gold tequila
• Ice
• 1/2 can lager beer
ULTIMATE MARGARITA
• Saltthemargaritaglassesbyrubbingtheoutsiderimsofglasswithacut lime and press them lightly into a plate of kosher salt.
• Combine lime juice, sugar, orange liqueur, Triple Sec, tequila, and a handful of ice in a cocktail shaker (or blender). Shake for about 20 sec- onds, add a splash of beer and strain into the salt rimmed glasses filled with ice.
FRIDAY, MAY 3, 2019 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B