Tacos! Tacos! Tacos!
Cheers to Cinco de Mayo and festive fun menus.
great finds for great menus.
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Especially our Taco Holders
Grilled Steak Tacos with Avocado Salsa
Extra-virgin olive oil
1 large onion—cut into 1/2-inch dice, sliced 1/4 inch thick
1 garlic clove, minced
1 pound tomatillos—husked and chopped
1 Hass avocado, diced
1/2 cup chopped cilantro
1 tablespoon fresh lime juice
Salt and freshly ground pepper
2 links of fresh chorizo
Heat a grill pan. Grill the jalapeños until charred. Stem and seed the jalapeños–finely dice
2 of them. Thinly slice the remaining jalapeño and reserve on a platter. In a saucepan, heat
2 tablespoons of olive oil. Add the diced jalapeños and onion and the garlic and cook over moderate heat until golden, 10 minutes. Add the tomatillos and cook until softened. Transfer to a bowl and let cool. Stir in the avocado, cilantro and lime juice–season with salt and pepper. Oil the chorizo and grill over moderate heat until cooked through. Remove the chorizo casing and crumble the meat into a bowl. Lightly oil the cheese and grill for 1 minute per side, then oil the pan and grill the sliced onion until charred–transfer both to the platter. Oil the steak–season with salt and pepper. Grill over moderately high heat, turning once, 8 minutes for medium-rare. Transfer to a board and let rest for 5 minutes. Thinly slice the steak and serve with the accompaniments.
Spice Rubbed Chicken Taco + Cilantro Slaw with Chipotle Cream
2 small zucchini, quartered lengthwise
1 red bell pepper, seeded, cut lengthwise into 3/4-inch-thick strips
2 tablespoons canola oil
1 1/2 cups sour cream
2 chopped chipotle chiles*
2 tablespoons (packed) golden brown sugar
1 tablespoon smoked hot Spanish paprika
1 1/2 teaspoons coarse kosher salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
12 5- to 6-inch-diameter corn tortillas, warmed
2 limes, each cut into 6 wedges
Prepare barbecue (medium heat). Whisk sour cream and chipotle chiles in small bowl–season with salt. Whisk brown sugar and the spice ingredients in another small bowl to blend for the spice rub. Place zucchini and bell pepper on rimmed baking sheet. Drizzle with canola oil–toss to coat. Sprinkle spice rub over both sides of vegetables and chicken. Place chicken and vegetables on barbecue. Grill until vegetables are tender and browned in spots and chicken is cooked through, turning occasionally, about 5 minutes. Transfer to work surface; cut chicken crosswise into 1/2-inch-thick strips. Cut vegetables crosswise into 3/4-inch pieces. Place chicken and vegetables in large bowl–toss to blend. Place chicken and vegetables, chipotle cream, tortillas, slaw, and lime wedges on table. Allow guests to assemble their own soft tacos.
* Chipotle chiles and Spanish Paprika can be found at fine stores or specialty shops.
Chipotle-Rubbed Salmon Tacos
cut into 4 pieces
2 tablespoons mayonnaise
1 teaspoon fresh lime juice
2 teaspoons chipotle chile powder
2 teaspoons finely grated orange zest
2 teaspoons sugar
1 tablespoon plus 1 teaspoon extra-virgin olive oil
8 corn tortillas
Salt to taste
1 cup finely shredded cabbage
Preheat the oven to 350°. In a small bowl, whisk the mayonnaise with the lime juice.
In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle–orange zest mixture. Let stand for 5 minutes. Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through. Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about
3 minutes per side. Gently break each piece of salmon in half. Spread the mashed avocado on the warm tortillas and top with the salmon, Apple-Cucumber Salsa and the cabbage. Drizzle each taco with the lime mayonnaise and serve right away.
Fish Tacos with Strawberry Salsa
1 pound halibut fillets or steaks (or other firm white fish such as cod or catfish)
1/2 teaspoon ground cumin
1/2 teaspoon salt (preferably kosher), divided
1/4 teaspoon freshly ground black pepper, divided
8 small (6-inch) corn tortillas
2 pints strawberries, hulled and chopped
1 small green jalapeño chile, seeded and chopped
3 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
2 cups chopped napa cabbage
Heat oven to 450°F. Coat a rimmed baking sheet with cooking spray. Place fish on baking sheet, smooth side down (if fillets); coat with cooking spray; season with cumin, 1/4 teaspoon salt and
1/8 teaspoon pepper. Stack tortillas, sprinkle with a few drops of water, and wrap tightly in foil. Cook fish and tortillas until fish is opaque and flakes easily with a fork but is still moist, and tortillas are hot, 10 to 15 minutes. In a bowl, combine strawberries, jalapeño, chives, lemon juice, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper–stir. Flake fish into big pieces; unwrap tortillas. Divide fish, strawberry salsa and cabbage evenly among tortillas. Fold and serve.
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