This really isn’t a taco blog! (or a Mexican food blog) 😉 I’ll stop after this one… or pretty soon anyway. In fact, calling these “tacos” is a little bit of a misrepresentation. They really taste something like deconstructed dumplings. Maybe? A warm, flavorful filling topped with a bright and crunchy slaw. All I really need to say is that these “tacos” were yummy.
This recipe was adapted from The New York Times, contributed by Sam Sifton. I used trimmed boneless pork shoulder country-style ribs instead of a bone-in pork shoulder and an unpeeled European seedless cucumber. I served the filling in warm 6-inch corn and wheat tortillas instead of flour tortillas. Perfect.
This is the second dish I’m bringing to Fiesta Friday #105 this week! 😉 Hosted by Lily @ Little Sweet Baker and Julianna @ Foodie on Board. Enjoy!
Yield: 6 to 8 servings
For the Pork:
- 1 T sesame oil
- 1 medium-size yellow onion, peeled and diced
- 8 cloves garlic, peeled and minced
- 2 tablespoons fresh ginger, peeled and minced
- ½ cup hoisin sauce
- ¼ cup fish sauce
- 1 tablespoon sriracha sauce
- 4 to 5-pounds boneless pork shoulder country-style ribs, fat trimmed or a 5-pound bone-in pork shoulder, skin and fat removed
- 12 to 16 corn and wheat tortillas, warmed
For the Slaw:
- ⅓ cup rice vinegar
- 2 tsp grated fresh ginger
- 1 T sesame oil
- 2 T neutral oil, like peanut or grapeseed
- 1 tsp sriracha sauce, or to taste
- 10 oz shredded green cabbage or 1 small green cabbage, cored and sliced thinly
- 1 European seedless cucumber, unpeeled, sliced into julienne or 2 medium-size cucumbers, peeled and sliced into julienne
- 2 medium-size carrots, peeled and sliced into julienne
- 1 Asian pear, peeled, cored and sliced into julienne
- ½ bunch fresh cilantro, rinsed, dried and roughly chopped
- Prepare the pork: Place a sauté pan over medium-high heat. After a minute or so, swirl in the sesame oil and then the onions, stirring to combine. Sauté for about 5 minutes, then add the garlic and continue to cook until the onions are soft and becoming translucent. Turn off the heat, stir in the ginger and set aside.
- Add the hoisin sauce and the fish sauce to the pan, and stir to combine, loosening the mixture with a little less than half a cup of water. Add sriracha sauce to taste.
- Put a few spoonfuls of the sauce in the bottom of a slow cooker, then nestle the pork on top of it. Pour the remaining sauce over the top of the pork.
- Cover the slow cooker and cook on low for 5 to 7 hours, or until the pork shreds easily with a fork. Remove the pork from the slow cooker and allow to rest for a few minutes.
- Meanwhile, make the slaw: Put the vinegar, ginger, sesame oil, neutral oil and sriracha sauce in a large bowl and whisk to combine. Add the cabbage, cucumbers, carrots and Asian pear and toss to combine.
- Shred the pork with a pair of forks. Discard bones, if applicable.
- Return the pulled pork to the slow cooker and stir to combine with the juices. Serve with the slaw and warmed tortillas, with the cilantro on the side.
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Posted in Greens, Pork, Recipes, Slow Cooker, Tacos
Tags: Asian pear, cabbage, crock pot, dinner, Fiesta Friday, fish sauce, flour tortillas, pork, pork shoulder, pulled pork, slaw, slow cooker, sriracha, Tacos, Vietnamese
I received the most beautiful Napa cabbage in my CSA share this week. The leaves are so tender, and yet crunchy, they are absolutely perfect for a salad. This dish caught my eye because it was so colorful, bright with flavor, healthy, and a little bit “out of the box” for me.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I am bringing it to share at Fiesta Friday #88, co-hosted by Julie @ Hostess at Heart and Liz @ Spades, Spatulas, & Spoons. Happy October!
Yield: 4 to 6 servings
For the Marinade & Dressing:
- 1 ½ to 2 pounds boneless pork tenderloin (usually 2 tenderloins)
- ⅔ cup minced shallots (about 4 shallots)
- ⅔ cup chopped cilantro leaves and tender stems
- 5 tablespoons light brown sugar, separated
- 6 garlic cloves, minced in a garlic press
- 5 tablespoons soy sauce
- 5 tablespoons peanut or grapeseed oil
- Juice and zest of 4 limes
- 3-inch piece peeled ginger root, grated
- 2 tablespoons Asian fish sauce
- ½ teaspoon coarse salt, more to taste
- 1 to 2 Thai bird, serrano or jalapeño chile peppers, seeded and minced
For the Salad:
- 8 cups Napa or regular cabbage, thinly sliced (about 1/2 of a large head)
- 5 whole scallions, trimmed and thinly sliced
- 2 small Kirby or Persian cucumbers, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 ½ cups cilantro leaves
- 1 ½ cups mint leaves (I omitted the mint)
- 1 cup basil leaves
- 1 ¼ cups roasted cashews or peanuts, toasted and chopped
- ¼ cup unsweetened coconut chips or large flakes, toasted, optional
- In the bowl of a food processor, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, grated ginger, fish sauce, salt and chile. Pulse to mince the shallots, cilantro, garlic, and chiles- as well as to combine the mixture.
- Remove three-quarters of the mixture; reserve to use as the dressing. Add the remaining 3 T sugar and purée until a smooth, loose paste forms. This is the marinade.
- Pat the pork dry with a paper towel. Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally. (I marinated the meat for 12 hours in the refrigerator.)
- Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. (Mine was about 6 inches away.) Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn’t overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
- In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. (I omitted the coconut.)
- Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
- To serve, slice the pork. Arrange salad on a platter or serving plates and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste, if desired.
Two Years Ago:
Three Years Ago:
Posted in Greens, Grilling, Pork, Recipes, Sauces
Tags: basil, cabbage, cashews, cilantro, dinner, ginger, gluten free, healthy, jalapeño, marinade, mint, napa cabbage, peanut oil, pork tenderloin, salad, salad dressing, serrano chiles, Thai
My husband loves to go fishing. He doesn’t get the opportunity to go very often, and he doesn’t have a lot of luck catching many fish, but it is a peaceful and relaxing activity for him. My son enjoys it now too! When we heard about a sunset fishing boat excursion near our home, my husband brought my son as a surprise. The boat took them out into the Long Island Sound where they both caught porgy and bass- and had a great time together! 🙂
I had to make something special with this super-fresh fish. For my son there was no question- I had to make fish tacos. I had been excited to try the “perfect fish tacos” from a recent issue of Bon Appetit. My fishermen rejected the recipe. 😦 Rick Bayless recipes are always welcome in our home, so I chose this version instead.
The batter smelled AMAZING. (I don’t think I’ve ever said that about a batter!) After cooking all of the fish, I realized that I forgot to add the garlic to the amazing-smelling batter… gasp! This may have been a first for me…. I added garlic to the creamy sauce instead, which was wonderful. Next time, I would add the garlic to the batter and the sauce! I modified the recipe below. This recipe was adapted from Mexico-One Plate at a Time by Rick Bayless, via rickbayless.com.
These were the best fish tacos I have ever made- and possibly the best I’ve ever eaten. Special fish! 🙂 I’m sharing this dish with my friends at Fiesta Friday #38 this week at The Novice Gardener. Enjoy!
Servings: about 12 tacos, 4 to 6 servings
- 4 garlic cloves, peeled, separated
- coarse salt, to taste
- 1/2 teaspoon oregano or Mexican oregano
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon yellow mustard
- 1 teaspoon concentrated chicken base
- 1 cup beer (I used Brooklyn Brewery’s Octoberfest)
- 1 teaspoon baking powder
- 1 cup all-purpose flour
- Vegetable oil to a depth of 1/2-inch for frying (I used Canola)
- 1 pound boneless, skinless fish filets (preferably larger-flake, lighter-flavored fish—like halibut, sea bass, grouper, etc)
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/4 cup milk (I used 1 percent)
- 12 warm corn tortillas
- 1 cup (or more) thinly sliced cabbage (preferably Napa cabbage)
- About 1 cup salsa (such as toasted arbol chile salsa, roasted green chile salsa, roasted tomatillo salsa or even one of the Mexican hot sauces like Tamazula or Valentina) (I used Frontera Chipotle Salsa)
- 2 or 3 limes, cut into wedges
- Make the batter: Finely chop the garlic, sprinkle generously with salt, then mash back and forth with the side of your knife across your cutting board until crushed to a puree. Scrape into a medium bowl and add the oregano, black pepper, mustard, chicken base, beer, and 1/2 teaspoon salt. Add the flour and baking powder to the wet ingredients and whisk just until combined.
- Heat the oil in a heavy skillet to 370 degrees. (I used a candy thermometer.) While the oil is heating, cut the fish into pieces about 3 inches long by 1/2 inch square. Use a pair of tongs to pick up a piece of fish, dip it completely into the batter, and lay it into the oil. Continue with a few more pieces of fish, filling the hot oil with an uncrowded layer. Fry, turning the pieces regularly, until deep golden and crisp, about 2-3 minutes. Drain on paper towels and keep warm in a low oven on a wire rack set over a sheet pan while you fry the rest of the fish.
- Make the sauce: Push the 2 remaining garlic cloves through a garlic press. Mix together the mayonnaise, sour cream and milk. Add the garlic and stir to combine.
- Serve the sauce along with the cabbage, salsa, warm corn tortillas, limes and the crispy fish for everyone to make tacos.
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Posted in Quick, Recipes, Sauces, Seafood, Tacos
Tags: bass, cabbage, corn tortillas, dinner, fish fillets, fish tacos, grouper, halibut, lime juice, Mexican, napa cabbage, porgy, Rick Bayless, sea bass, sour cream, Tacos
We were recently able to have all of my immediate family get together at our house to spend some quality time together. My mom and sister with family were able to spend almost a week here, but my brother was only able to stay one night. The special dinner to serve when everyone was able to be together had to be TACOS. 🙂 Guacamole too, of course.
I had received extra CSA chard from a friend, so I served Rick Bayless’ Swiss Chard Tacos (one of my favorites) along with these shrimp tacos for variety. It’s always more fun to be able to try different types and use tons of toppings! We set up the table so that everyone could assemble their own tacos. The chard tacos had smoky chipotle salsa, feta, and sour cream toppings, and the shrimp tacos had corn slaw and roasted jalapeño crema toppings. We also had rice and refried beans on the side. Nice. 🙂
This recipe was adapted from closetcooking.com. I modified the cooking times, used a grill basket to cook the shrimp, and used raw fresh corn in the slaw. The recipes below were doubled for my crowd.
Yield: Serves 4
For the Grilled Cilantro-Lime Shrimp:
- 1 pound shrimp, shelled and deveined
- 2 limes, juice and zest (about 1/4 cup lime juice)
- 1 tablespoon oil
- 2 tablespoons cilantro, chopped
- 1/2 jalapeno, coarsely chopped
- 1 clove garlic, finely chopped
- coarse salt and freshly ground black pepper, to taste
- Marinate the shrimp in the mixture of the lime juice, zest, oil, cilantro, jalapeno, garlic, salt and pepper for 15 to 20 minutes. (In the original recipe, the shrimp marinated for 30 minutes & was “cooked” by the end; I modified the cooking time so that the shrimp would not be overcooked after grilling.)
- Skewer the shrimp and grill over medium-high heat until cooked (pink), about 1 to 2 minutes per side. Alternatively, place shrimp in a lightly-oiled grill basket over medium-high heat and cook until pink, about 1 to 2 minutes per side.
For the Roasted Jalapeño Crema:
- 2+ jalapeno chiles, cut in half and seeded
- 1/2 cup sour cream or greek yogurt
- 2 tablespoons cilantro
- 1 small clove garlic, grated
- 1 green onion, sliced
- 1 tablespoon fresh lime juice
- coarse salt, to taste
- Place the peppers on a foil-lined baking sheet with the cut side facing down, place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blistered and blackened, about 8-14 minutes.
- Seal the foil around the chiles and let them cool until you can handle them, about 10 minutes, before pinching off the skins.
- Puree with remaining ingredients. Set aside 1/4 cup for the Corn Slaw. Place remaining Crema in a bowl for serving.
For the Corn Slaw:
- 1 cup fresh corn kernels
- 2 cups cabbage, shredded in a food processor
- 2 green onions, sliced
- 1/4 cup roasted jalapeño crema (above)
- Combine all ingredients. Place in a serving bowl.
For the Tacos:
- 1 pound cilantro lime shrimp
- 12 small corn tortillas
- Roasted Jalapeño Crema
- Corn Slaw
- 1 large avocado, diced, optional
- cilantro to taste, optional
- Assemble the tacos with corn slaw on the bottom, topped with avocado, shrimp and a dollop of roasted jalapeño crema along with a garnish of cilantro.
One Year Ago:
Posted in Grilling, Quick, Recipes, Seafood, Shrimp, Tacos
Tags: avocado, cabbage, cilantro, corn, dinner, grilled shrimp, jalapeño, lime, lime juice, Mexican, shrimp, slaw, Tacos