This is a great recipe for after work or after school and it’s healthy too. Great flavor, easy to make and low in fat. I will definitely be making this recipe on a regular basis. Enjoy…I did!
Coborn’s, Inc. Meat and Seafood Merchandiser
- 1 lb. Ground turkey
- 1 T. Dried onion flakes
- 1 T. Mexican seasoning OR 2 tsp. Chili powder
- 1 tsp. Ground cumin
- 2 tsp. Minced garlic
- ¾ Cup Taco sauce
- 12 Taco shells
- 1½ cups Shredded Mexican or Cheddar Cheese
- Cook turkey as specified on the package.
- Always cook to an internal temperature of 165°F.
- Add onion, seasoning, cumin, garlic and taco sauce.
- Spoon into taco shells; top with cheese.
Any chance I get to try Fresh Flight Seafood from Coborn’s I am all over this! I tried the Fresh Flight Cod and I know for a fact it was the BEST cod I have ever had in my life. When I walked up to the Service Counter to place my order I new the fish was going to be fantastic because it glistened in the case. It screamed freshness. If you haven’t gotten a chance to try the great selection of Fresh Flight Seafood at Coborn’s you have just got to stop in and see for yourself. I brought the cod home and made Fish Tacos for my family and the neighbors next door. We grilled on the back patio and the cod was the talk of the party. Enjoy…..I did!
Coborn’s Meat and Seafood Merchandiser
- 1 Orange, juiced
- 1 Lime, juiced
- 2T. Olive Oil
- 1 T. Dried Oregano
- 1 T. Chili Powder
- 1 tsp. Ground Cumin
- 1.4 Cup Fresh Cilantro, finely chopped
- 2 Lbs. Cod Fillets
- 10 Ct. Soft Tacos
- To Taste Lime Wedges
- 1 Jalapeño Pepper, chopped, with seeds removed
- 2 Tomatoes, chopped
- 2 T. Red Onion, chopped
- 1 tsp. Lime Juice
- 1 Avocado, pitted, peeled & chopped
- 2 T. Fresh Cilantro, finely chopped
- Combine orange juice, lime juice, oil, spices, and cilantro in a shallow dish.
- Add the fish, turning to coat.
- Let marinate 15 minutes.
- Heat the grill to high.
- Cook the fish over indirect heat for 8 minutes, and until internal temperature of fish reaches 145°F.
- Cook the tortillas over direct heat for 15 seconds on each side, until soft and slightly charred in places.
- To assemble tacos, spoon fish onto center of each tortilla; top with salsa verde. Fold slices of tortilla over filling. Serve with lime wedges.
I’m writing my April blog on a day the weather reporters promise is going to get to 50 degrees and this time I am going to hold them to it, even though tomorrow’s prediction is a snow storm and maybe blizzard like conditions. My fear is our spring is going to be like last year and start in June. Yuck!
I thought this month I would talk about Lent because so many people struggle to come up with a meatless menu for dinner on Fridays. My neighbor Donna came over a few weeks ago with a new recipe and a new sauce for me to try. It is great living across the street from a good friend who loves to cook. We get together and share recipes and a few glasses of wine and it takes us away from the hum-drum of life, especially this time of year.
I love fish tacos and I think the first time I had them was at a seaside restaurant in Clearwater, Florida. I will never forget sitting on the beach with a cool breeze, watching the waves come in and sampling the fish tacos along with a raspberry/lime margarita; it was fantastic. I didn’t think I would ever find fish tacos that were as good. Well, I was wrong. After I tried Donna’s recipe I just had to make more. The jalapeno sauce that she drizzled over the tacos put this recipe over the edge.
The first step to making the fish is to dip them in flour, egg and water. The next step is to dip the fish in panko breadcrumbs. Panko crumbs are used in Japanese cooking for creating crisp, airy fried foods. Panko crumbs are made from wheat bread, but they are flaky and lighter than other breadcrumbs. They also come in a wide variety of flavors. The fish that I used for this recipe was the “Fresh Flight” cod that I talked about in last month’s blog. I stopped at Coborn’s meat department and purchased this because the fish was in the ocean yesterday. Now really, can you get it any fresher?
Then you follow the directions to make the toppings for the fish that go into the tortillas. You do not have to make the Jalapeno sauce for these fish tacos because you have lots of flavors that will be going into the avocado mixture but I’m telling you that you will be missing out if you don’t try it. It is phenomenal and adds the best flavor to the fish. I used lime in this recipe but if you prefer lemon that works great also. The Jalapeno sauce in the recipe is spicy, but not too hot. Squeeze a little lime juice over the tacos for a zesty flavor. Don’t forget to serve some raspberry/lime margaritas along with the tacos. Enjoy….I really did!
- 2-T. flour
- 1 Egg
- 1 T. Water
- 1 Cup Panko Breadcrumbs
- 1 lb. Cod, Walleye, Tilapia or Catfish
- 2 T. Vegetable Oil
- 10-6” Flour Tortillas
- 1 Medium Avocado, pitted, peeled and chopped
- 1 Medium Tomato, diced
- 2 T. Red Onion, finely chopped
- 2 tsp. Lime Juice
- 2 T. Fresh Cilantro, chopped
- 1 Small Jalapeno Chile, seeded, finely chopped
- 2 Cups Lettuce, shredded
- 1 Small Lime, cut into wedges
- Creamy Jalapeno Sauce
- 1 Cup Sour Cream
- ¾ Cup Mayonnaise
- 2 tsp. Dried Parsley
- 2 tsp. Fresh Garlic, crushed
- 2 tsp. Dill Weed
- 2.5 tsp. Onion Powder
- 1 tsp. Salt
- 1 tsp. Pepper
- 1 Cup Milk
- 2 Jalapenos (1 jalapeno with seeds and 1 without)
- ½ tsp. Lime Juice
- 2 tsp. Red Wine Vinegar
- ½ Cup Fresh Cilantro, chopped
- In a shallow dish, place flour.
- In another shallow dish, beat egg and water
- In another shallow dish, place panko breadcrumbs.
- Coat fish with flour and then dip into egg mixture; coat well with breadcrumbs.
- In 12” skillet, heat oil over medium heat.
- Add fish; cook 6 to 8 minutes until internal temperature of fish is 145°F, turning once.
- Meanwhile: heat the tortillas as directed on package.
- In medium bowl, mix avocado, tomato, onion and lime juice.
- Stir in cilantro and jalapeno chile.
- Mix all Jalapeno Sauce ingredients together in a blender
- When fish is done, cut into 30 bite size pieces.
- Fill tortillas with fish, avocado mixture and lettuce.
- Drizzle Creamy Jalapeno Sauce over top of tacos.
- Serve with lime wedges.
Coborn’s Meat and Seafood Merchandiser
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There’s a new product (or at least new to me) that has just become a favorite go-to for dinner. We tried out some Stand’N Stuff soft-shell taco bowls this week and they were so fun! I didn’t realize how soft they would be or how well they would hold up, but once I had one on my plate, my creativity began to overflow.
Old El Paso makes these soft taco bowls and they’re much healthier than crunchy shells or chips. For this first meal with them, we simply filled them with traditional taco fixings: ground beef, shredded lettuce, salsa, sliced black olives, chopped avocado and taco sauce. The kids loved them!
Next week, I’m going to try this recipe for Black Bean and Veggie Enchiladas in the bowls, as our little guy loves black beans. I think I’ll also surprise our daughters by turning them into their favorite meal: Popcorn Chicken Boats. I’ll fill the Stand’N Stuffs with mashed potatoes and corn and top them with breaded chicken chunks. Perhaps they’ll work for the Huevos Rancheros I plan to make this weekend.
Oh, the possibilities!
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