National Tortilla Day + creative options

Did you know that it’s National Tortilla Day?
…that dough-y circumference best interpreted as wrappers or tacos.
The Menu Shoppe has it covered…discover our new Taco Holders
Great presentation for your great menus.
Authentic Mexican Tortillas
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
3/4 cup shortening
3/4 cup hot water
Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
 With a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so. Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness. Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.
Grilled Fish Tacos with Chipotle Lime Dressing
Marinade
1 pound tilapia fillets, cut into chunks
1 teaspoon seafood seasoning, such as Old Bay™
1/4 cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 1/2 teaspoons honey
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste
Dressing
1 (8 ounce) container light sour cream
1/2 cup adobo sauce from chipotle peppers
1/2 teaspoon seafood seasoning, such as Old Bay™
2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 teaspoon cumin
1/4 teaspoon chili powder
salt and pepper to taste
Toppings
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2 limes, cut in wedges
*and don’t forget the tortillas…kitchen-fresh or ready made
To make the marinade:  whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
To make the dressing:  combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
Assemble tacos:  place fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.
…and for trending nutrition
Lentil Tacos
1 cup dried lentils, rinsed
1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa
12 tortillas or taco shells
1 1/2 cups shredded lettuce
1 cup chopped fresh tomato
1 1/2 cups shredded reduced-fat Cheddar cheese
6 tablespoons fat free sour cream
In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.
Nutritional values:  One serving (2 tacos) equals 364 calories, 11 g fat (4 g saturated fat), 17 mg cholesterol, 815 mg sodium, 45 g carbohydrate, 9 g fiber, 22 g protein. Diabetic Exchanges: 2-1/2 lean meat, 2 starch, 1-1/2 fat.
…or something simple…
Black Bean Taco Filling
2 (14.5 ounce) cans black beans, rinsed, drained, and mashed
1 bell pepper, chopped
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 tablespoons yellow cornmeal
1 1/2 tablespoons cumin
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 cup salsa
Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa.
Cover, and cook 5 minutes.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in bistros, lounges, luncheon, National Food Holiday, tabletop and tagged , , , . Bookmark the permalink.

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