Tag: Tacos

Pressure Cooker Barbacoa Beef Tacos

Note: I was sent a Cosori Premium 6qt multicooker in order to write this post. Opinions are mine alone.

I’m not going to lie, pressure cookers have always kind of intimidated me. I was under the impression that they were difficult to use, and easy to mess up.

Well, after trying out the Cosori Premium 6qt pressure cooker over the past couple of weeks, I’m here to tell you they are actually quite easy to use!

source: cosori.com

Pressure cookers are definitely having a moment right now, but they’ve actually been around since the 1600’s in some form or another. Pressure cookers use steam pressure to help cook food faster. When cooking tough meat, pressure cookers help tenderize the meat and cook it surprisingly quickly in the process.

source: cosori.com

The Cosori Premium 6qt pressure cooker is actually a multicooker – it’s a pressure cooker, hot pot, steamer, slow cooker, food warmer, sauté pan, yogurt maker, and rice cooker – all in one! The unit has 17 smart cooking programs, but you can also adjust the cooking time, temperature, and pressure cooking levels to customize your cooking.

source: cosori.com

I couldn’t wait to test the pressure cooker out! I immediately thought of barbacoa – super tender and shredded meat (typically lamb or beef) with seasonings, so it’s time to try making Pressure Cooker Barbacoa Beef Tacos!

We eat a lot of tacos in my house, so I knew this would be a perfect test of the pressure cooker’s ability. This recipe actually uses two of the features available -” sauté/brown” and “meat/stew” pressure cooking. The Cosori premium pressure cooker is quite large (6 quarts!), so I decided to make a huge batch for future dinners. (It’s always helpful to have a full freezer for busy fall weeknights.)

Note: If you’ve been considering purchasing the Cosori Premium 6qt pressure cooker, click on this link and use code UCS9PK3K to receive 10% off! (The code is only good through October 31, 2018, so be sure to purchase before then!)

Ingredients: (makes 12 servings)

  • 6 garlic cloves
  • 1 medium onion, peeled and quartered
  • 1 chipotle in adobo, plus 3 tablespoons chipotle in adobo sauce
  • 2 tablespoons ground cumin
  • 2 tablespoons ground oregano
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • zest and juice of 1 lime
  • 2 tablespoons apple cider vinegar
  • 2 cups beef broth, plus a tablespoon or two, divided
  • 6 lbs boneless chuck roast, trimmed of excess fat
  • Salt and pepper, for seasoning
  • 2 tablespoons olive oil
  • 2 bay leaves
  • 12 corn tortillas
  • 1 small white onion, finely chopped
  • Cilantro, for garnish
  • Lime wedges

Continue reading Pressure Cooker Barbacoa Beef Tacos

Slow Cooker Shredded Beef Tacos with Chimichurri

 Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

It’s no secret that I’m a huge fan of tacos. I have over a dozen different recipes for tacos on my blog, including fish, pork, chicken and steak tacos. I somehow have not posted a shredded beef taco recipe, so my partnership with Moyer Beef is the perfect opportunity to rectify that! These Slow Cooker Shredded Beef Tacos with Chimichurri are sure to become a staple in your house!

As a reminder, for the next few months, I’m partnering with Moyer Beef to share some awesome beef recipes. Moyer Beef sources beef and angus beef locally from small family farms in the Northeast.

I used Moyer Beef’s boneless chuck beef for this recipe. Chuck roast comes from the muscle between the neck and shoulder blade of a cow. It’s a relatively inexpensive and is a great cut for braising and slow cooking. (Note: “pot roast” is boneless chuck beef)

This recipe has a bit of Argentinian flair to it by adding a simple chimichurri and some diced red onions on top. Chimichurri is a herb-based sauce typically used for grilled meat. It’s similar to a pesto but uses multiple herbs (traditionally parsley and oregano) with garlic, vinegar, olive oil, and crushed red pepper.

The best part about this recipe is everything can be made ahead of time! I actually made the beef over the weekend and whipped up the chimichurri right before serving, but the chimichurri can also be made 1-2 days ahead of time.

Ingredients: (serves 8)

Shredded Beef:

  • 2 tablespoons olive oil, divided
  • 1 3-4 pound boneless chuck roast
  • salt and pepper, to taste
  • 1 small onion, finely diced
  • 1 garlic clove, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika (sweet paprika can be substituted)
  • 1/2 teaspoon Mexican oregano (normal oregano can be substituted)
  • 1/4 teaspoon black pepper
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce

Chimichurri:

  • 1 cup firmly packed flat-leaf parsley
  • 1/4 cup firmly packed cilantro
  • 4 garlic cloves
  • 1/3 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Other:

  • 3 tablespoons finely chopped red onion
  • 8 flour tortillas

Continue reading Slow Cooker Shredded Beef Tacos with Chimichurri

Pulled Pork Tacos with Jalapeno Slaw

I was recently invited to a tasting event, which was conveniently in my own neighborhood. Nick’s Roast Beef, an Old City staple, has changed their name to Nick’s Bar and Grille and has a snazzy new menu to go with it’s new name.

Nick’s Bar & Grille in Old City, established in 1969, is “the” neighborhood corner bar of Philadelphia. In 2012, bartender-turned-owner Joseph Schultice hung up most of his infamous shorts and trimmed his signature long hair to usher in a new era for the long-time Old City staple. Today, Nick’s continues to serve as a laid back and friendly alternative to neighboring clubs and upscale fine dining restaurants.

The new barbecue-themed menu is filled with house-smoked meats, including smoked applewood chicken wings, St. Louis BBQ spare ribs, pulled pork with jalapeno slaw, mac ‘n cheese, house-made sauces, and more.

Nick’s long-time dishes that will remain on the menu include the Ground Bacon Burger, Roast Beef and Pork, six flavors of chicken wings and other bar favorites. New cocktails and spirits will be added to the drink menu, and customers can look for drink tastings with local purveyors.

The tasting took place in Nick’s newly renovated dining room which included custom-designed tables and whiskey barrel high-tops, a new community tasting table, old-time Old City imagery on the walls, and embellishments to the walls and ceilings.

The food was super tasty, I really loved the smoked wings and ground bacon burger. But my favorite tasting of the night had to be their new Pulled Pork with Jalapeno Slaw. The smokiness of the pork was offset by crunchy and slightly spicy jalapeno slaw, making for one awesome sandwich.

I wanted to try to recreate a version of the pulled pork with jalapeno slaw, but I (obviously) don’t have a smoker hanging out in my tiny apartment. So I made a slow cooker version with a Chipotle-Guinness barbecue sauce to add some smokiness to it, so here are my Pulled Pork Tacos with Jalapeno Slaw!

Pulled Pork:

  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon brown sugar
  • 1 tablespoon dry mustard
  • 3 tablespoons coarse salt
  • 1 tablespoon olive oil
  • 1 (7 pound) pork shoulder or Boston butt
  • corn tortillas

Chipotle-Guinness Barbecue Sauce

  • 1 tablespoon olive oil
  • 1 medium sized yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 (~12 oz) bottle of Guinness
  • 1 (14.5 oz) can tomato puree
  • 1/4 cup molasses
  • 1/4 cup cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon of the sauce from a can of chipotle peppers in adobo
  • 1 tablespoon dijon mustard
  • 2 tablespoons tomato paste

Jalapeno Slaw

  • 1/3 cup fresh lime juice
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 1/2 cup thinly vertically sliced red onion
  • 1/2 cup chopped fresh cilantro
  • 1 (10-ounce) package shredded red cabbage
  • 2 jalapeño peppers, diced

Continue reading Pulled Pork Tacos with Jalapeno Slaw

BBQ Chicken Tacos with Corn Salsa #GameDaySnackHacks

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GameDaySnackHacks #CollectiveBias

Now that it’s January, Football Fever seems to be everywhere! If you are planning on hosting friends and family for the big game, I have a great way to feed a crowd without forcing you to be in the kitchen all day (and all game).

With the help of Farm Rich’s Boneless BBQ Chicken Bites, you can make simple but delicious food for a group! The Chicken Bites are made with all white-meat chicken and are breaded to deliver that much needed crispy crunch, then are tossed in a tangy BBQ sauce. Farm Rich Snacks are Real-Life GoodTM and make game day meals a cinch to prepare!

These BBQ Chicken Tacos with Corn Salsa come together in no time, and allow even the pickiest eaters to customize their meal to their liking.

I picked up all of the ingredients needed for the tacos and corn salsa at Walmart. You can find Farm Rich products in the frozen food aisle.

What really makes the corn salsa stand out is roasting the corn in the oven beforehand, which can be done while also cooking the Boneless BBQ Chicken Bites. You can have a little taco bar ready to go in just 30 minutes!

Ingredients (serves 4, multiply as needed):

For Roasted Corn Salsa:

  • 1/2 of (8 oz) package frozen corn kernels, thawed
  • 1/2 tablespoon olive oil
  • salt and pepper, to taste
  • 1/2 cup canned black beans, rinsed and drained
  • 1 jalapeno, ribs and seeds removed, minced
  • 1/2 red onion, diced (about 1/2 cup)
  • 1/4 pint cherry tomatoes, cut into eighths (about 1/2 cup)
  • the juice of one lime
  • 1 tablespoon cilantro

For the tacos:

  • Farm Rich BBQ Style Boneless Chicken Bites, cooked
  • White corn tortillas
  • 1/2 cup shredded monterey Jack cheese
  • 1/4 cup sour cream
  • 1/2 pint cherry tomatoes, quartered
  • 8 lime wedges (1 lime)
  • 1 jalapeno, ribs and seeds removed, minced
  • the remaining canned black beans, rinsed and drained
  • the remaining roasted corn
  • 1/2 red onion, diced
  • Cilantro, chopped

Continue reading BBQ Chicken Tacos with Corn Salsa #GameDaySnackHacks

Rockfish Tacos

This weekend, my fiancé went fishing with a friend and his friend’s father. They had quite a successful trip, and came home with a ton of Rockfish! Rockfish, also known as striped bass, is a mild whitefish that can be prepared many different ways, so I was jazzed!

We had some that night on the grill (yum!), but there was plenty left over, and my fiance’s friend was nice enough to send us home with more fish. I had a hankering for fish tacos, so these Rockfish Tacos are the end result! Rockfish, or striped bass, is the perfect balance of flaky and meaty, so it works wonderfully in tacos.

Ingredients:

  • 1 cup cherry tomatoes, diced
  • 1 tablespoon minced jalapeno
  • 1 tablespoon minced shallot
  • 1 tablespoon cilantro chopped, plus more for garnish
  • the juice and zest of 1 lime
  • salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 large fillet rockfish (striped bass), skin removed (~1.5 lb)
  • 1 tablespoon Mexican seasoning or taco seasoning
  • 8 corn tortillas, 6 inch
  • 1 avocado, sliced
  • 1/2 cup thinly sliced red cabbage
  • 1 lime cut into wedges, for serving

Continue reading Rockfish Tacos

Fish Tacos and How to Use a Fillet Knife

This month, Zwilling sent me a fun challenge: use a fillet knife.  June’s knives of the month are boning and fillet knives, so Zwilling sent me their ZWILLING Pro 7″ Fillet Knife to try out. I have never used one before so I was so excited to learn how to use one; gotta love learning a new technique!

 

 

Fillet and boning knives are exactly what they sound like: knives used to cut meat off of the bone (to fillet something is to remove it from the bone). The knife is long, thin, and super flexible to allow it to get as close to the bone as possible.

 

You can fillet anything with a bone — chicken, beef, etc. but most people immediately think of fish, so I decided to revisit an old recipe on my blog to try out this lovely new knife!

 

This recipe for fish tacos with lime cilantro crema is a Cooking Light recipe and a favorite of mine. I switched it up a touch this time, just to try something a bit new.

 

Ingredients:

Crema:

  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fat-free mayonnaise
  • 3 tablespoons reduced-fat sour cream
  • the zest of one lime
  • the juice of one lime
  • 1/4 teaspoon salt
  • 1 garlic clove, minced

Tacos:

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon  paprika
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1 1/2 pounds white fish (I used 3 branzino)
  • 1 teaspoon olive oil
  • 8 (6-inch) corn tortillas
  • 2 cups shredded cabbage (or romaine lettuce)
  • 1/2 cup chopped red onion

Continue reading Fish Tacos and How to Use a Fillet Knife

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

This is another recipe from the Cooking Light Diet Plan. These tacos are great for a weeknight meal because it’s an under 30 minute recipe– it’s honestly mostly assembly.

As a reminder, if you’d like to try the Cooking Light Diet Plan along with me, use the code DIETSAVE20 to receive a special discount!

Ingredients:

  • 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
  • 3/4 teaspoon ancho chile powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2 tablespoons olive oil, divided
  • 1/8 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice, divided
  • 1/4 cup light sour cream
  • 2 tablespoons 1% low-fat milk
  • 1/2 ripe peeled avocado, diced
  • 2 cups packaged angel hair slaw
  • 1/2 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon salt
  • 8 (6-inch) corn tortillas

 

Continue reading Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Spicy Flank Steak Tacos with Watermelon Salsa

When I first spotted this recipe in the August issue of Cooking Light, I knew I wanted to make it. I have never used watermelon in a savory recipe before and it sounded like a perfect summer dinner! This recipe comes together in no time (and is really simple to make), making it a great weeknight meal option.

 

 

The rub on the steak is only four ingredients: salt, black pepper, white pepper, and red (cayenne) pepper. If you don’t have white pepper you can just substitute in more black pepper. But each pepper does bring it’s own taste to the rub.

 

Black and white pepper comes from the same pepper plant but white peppercorns have the outer layer removed, leaving the seed inside. White pepper has a more subtle flavor than black pepper. Red pepper, or cayenne pepper, is ground from hot peppers so it has a nice level of heat to it. The three together add a nice spiciness to the steak without being overwhelming.

 

 

I altered this recipe a little bit but the general idea is there. If you’re interested in seeing the original version, check it out here.

 

Ingredients:

  • 1/2 teaspoon plus 1/8 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground red pepper
  • 1 (1-pound) flank steak, trimmed and halved lengthwise
  • 2 tablespoons olive oil, divided
  • 8 green onions, roots trimmed
  • 2 cups finely chopped fresh watermelon
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons fresh lime juice
  • 1 jalapeno, seeded and chopped
  • 8 (6-inch) corn tortillas
  • 2 ounces feta cheese, crumbled (about 1/2 cup)

Continue reading Spicy Flank Steak Tacos with Watermelon Salsa

Slow Cooker Korean Beef Tacos #CampbellSauces

This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at https://www.campbellsauces.com/

This year, my boyfriend and I are hosting a New Year’s Eve party. With a quite a few friends coming from out of town, I need a recipe that is simple to make but can feed a crowd. I also need something that doesn’t dirty up every pot and pan I own right before the party starts, which means I’m whipping out my trusty slow cooker!

Campbell’s has made this process even easier for me with their new Slow Cooker Sauces. I actually mentioned in a previous post how I wanted to try the Sweet Korean BBQ sauce, so here’s my opportunity! I made a test batch this week to see how it tastes.

 

As a member of the DailyBuzz Brand Ambassador Program, I once again get to work with Campbell’s to try out another one of their delicious sounding sauces. The sauces are currently available in supermarkets, typically in the Gravy or Boxed Dinner Kit aisles. (To learn more about the sauces, check out their interactive Facebook app that gives more information about both the Skillet and the Slow Cooker Sauces.)

Because the sauce is already prepared, getting everything into the slow cooker is a cinch. To stretch the beef a little further, I made these into tacos served with red cabbage, sriracha sour cream, and red bell peppers.

Ingredients:

  • 1 teaspoon olive oil
  • 1 bunch green onions (scallions), divided
  • 1 small yellow onion, chopped
  • 3-4 lbs boneless chunk roast
  • 1 package of Campbell’s Sweet Korean BBQ Slow Cooker Sauce
  • 1 (8 oz) container sour cream
  • 1 teaspoon to 1 tablespoon sriracha (depending on your spice tolerance)
  • 3 red bell peppers, thinly sliced
  • 1 small head red cabbage, sliced
  • 12 (fajita sized) flour tortillas
  • toasted sesame seeds, to taste

Continue reading Slow Cooker Korean Beef Tacos #CampbellSauces

Cinco de Mayo Recipe Roundup

I have a bit of a taco obsession, partially fueled by Cooking Light’s delicious selection of taco recipes. Because of that, I have almost 10 taco recipes on this blog! With Cinco de Mayo around the corner, I thought it might be helpful to put all of those yummy recipes in one place as well as a few other spins on Mexican favorites. I also included some appetizers that would also be a hit at any party. Click the photos below to go to the recipe!

 

Vegetarian:

Huevos Rancheros Tacos
Black Bean and Cheese Enchiladas with Ranchero Sauce
Portobello and Black Bean Quesadillas
Black Bean Soup with Orange-Jalapeno Salsa

 

Seafood:

Fish Tacos with Lime Cilantro Crema
Fish Tacos with Tomatillo Sauce and Red Cabbage
Chilean Sea Bass Tacos with Chipotle Cream
Cumin-Spiced Fish Tacos with Avocado Mango Salsa

 

Poultry:

Kung Pao Chicken Tacos
Shredded Chicken Tacos with Tomatoes and Grilled Corn
Wine Infused Thanksgiving Leftover Empanadas
Seared Chicken with Avocado Salsa

 

Beef:

Steak Tacos with Lime Mayo
Korean-Style Beef Tacos

Appetizers:

Black Bean Mango Salsa on Jalapeño Parmesan Crisps
Cilantro Lime Hummus
Fresh Salsa

Steak Tacos with Lime Mayo

I had corn tortillas left over from making the Fish Tacos with Tomatillo Sauce. I needed another taco recipe that was completely different flavor-wise than the fish tacos, so I went for Cooking Light’s Steak Tacos with Lime Mayo in the May issue. (Note: the May issue has a ton of taco recipes, even a dessert one!)

Ingredients:

  • 20 baby sweet peppers
  • Cooking spray
  • 1 teaspoon ground chipotle chile pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1 (1-pound) flank steak, trimmed
  • 3 tablespoons canola mayonnaise
  • the zest and juice of 1 lime
  • 2 garlic cloves, mined
  • 8 (6-inch) corn tortillas
  • 1/2 cup refrigerated fresh salsa
  • 2 ounces queso fresco, crumbled (about 1/2 cup)

Continue reading Steak Tacos with Lime Mayo

Fish Tacos with Tomatillo Sauce

I’m having a busy week at work, so I need some quick meals that still taste delicious but I can make in no time. My go-to for quick meals are Cooking Light’s tacos. I don’t know how they do it, but their taco recipes are awesome. Here’s one of their newest, from this month’s issue.

Ingredients:

  • 3 garlic cloves
  • 2 medium tomatillos, husked and rinsed
  • 1/2 medium jalapeno pepper
  • 1/2 cup cilantro stems
  • 3 tablespoons canola mayonnaise
  • 1/2 teaspoon sugar
  • 3/8 teaspoon salt, divided
  • 2 cups very thinly sliced red cabbage
  • 1 tablespoon fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 4 (6-ounce) tilapia fillets
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 8 (6-inch) corn tortillas
  • 1/4 cup fresh cilantro leaves

Continue reading Fish Tacos with Tomatillo Sauce

Fish Tacos with Lime-Cilantro Crema

It’s funny how you can go years, even decades, thinking that you don’t like a certain food only to find you can’t get enough of it when you’re older. Fish tacos is one of those foods for me. They pack a ton of flavor but are a healthier option than other proteins (as long as the fish isn’t fried, that is). I also love how quickly you can cook them up, perfect for a weeknight dinner! Cooking Light always has the best taco recipes so I naturally went in search of a fish taco recipe there. I found this recipe in the myrecipes.com new cookbook: Myrecipes’ America’s Favorite Food Cookbook, which you can win by entering below!

 

 

Ingredients

Crema:

  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fat-free mayonnaise
  • 3 tablespoons reduced-fat sour cream
  • 1 teaspoon grated lime rind  (I just used the zest of one lime)
  • 1 1/2 teaspoons fresh lime juice (I used the juice of one lime)
  • 1/4 teaspoon salt
  • 1 garlic clove, minced

Tacos:

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1 1/2 pounds red snapper fillets
  • Cooking spray
  • 8 (6-inch) corn tortillas
  • 2 cups shredded cabbage (or romaine lettuce)

Continue reading Fish Tacos with Lime-Cilantro Crema

Kung Pao Chicken Tacos

I have no idea who decided that different foods should get taco-fied, but I am all for this movement. I love tacos, and Cooking Light comes up with the best taco recipes. These Kung Pao Chicken Tacos are everything I want in a meal: quick and easy to make, colorful, a hint of spice, and full of many ingredients I already had on hand.
Kung Pao chicken is a spicy stir-fry Chinese dish that includes peanuts, vegetables, chili peppers, and chicken. It is usually served over rice, but Cooking Light took some inspiration from Korean taco trucks and added the Kung Pao chicken to corn tortillas.
Ingredients:
  • 6 skinless, boneless chicken thighs, cut into bite-sized pieces
  • 3 tablespoons lower-sodium soy sauce, divided (or coconut aminos to make gluten free)
  • 1/4 cup plus 1 1/2 teaspoons cornstarch, divided
  • 1/4 teaspoon kosher salt
  • 2 tablespoons canola oil, divided
  • 1 1/2 tablespoons honey
  • 1 tablespoon dark sesame oil
  • 2 teaspoons rice vinegar
  • 1 teaspoon sambal oelek (ground fresh chile paste)
  • 1 large garlic clove, minced
  • 3 tablespoons coarsely chopped dry-roasted peanuts
  • 3/4 cup diagonally sliced celery (about 2 stalks)
  • 8 (6-inch) corn tortillas
  • 1/3 cup sliced green onions
  • 1/2 medium red bell pepper, thinly sliced
  • 4 lime wedges

Continue reading Kung Pao Chicken Tacos

Chilean Sea Bass Tacos with Chipotle Cream

I have never made a taco recipe from Cooking Light that I didn’t love. Honestly, how do they manage to deliver fantastic recipe after fantastic recipe? This one for Chilean Sea Bass Tacos with Chipotle Cream is no different, although the original recipe was made with red snapper. I’ve been having really bad luck recently coming across the fish I want when I go to the market, so I had to sub in Chilean sea bass instead.
Ingredients:
  • 1/2 cup fat-free sour cream
  • 1/8 teaspoon salt
  • 1 canned chipotle chile in adobo sauce, seeded and minced
  • 1 1/2 cups chopped onion, divided
  • 1 1/2 cups chopped tomato, divided
  • 2 tablespoons butter
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 4 garlic cloves, minced
  • 3 tablespoons chopped fresh cilantro
  • 1 pound Chilean sea bass
  • 1 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • 4 (8-inch) fat-free flour tortillas
Continue reading Chilean Sea Bass Tacos with Chipotle Cream
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