POBLANO SHIITACOS

There’s something about this that makes me want to eat about 50 of them.

Makes 5 or 6, but probably 5 delicious fricking tacos

INGREDIENTS

Cilantro Sauce

• 6 ounces nonfat Greek yogurt
• 1 large clove garlic, chopped
• 1 small (or ½ of one large) bunch cilantro, mostly tops but some stems are always ok
• Juice of ½ lime  
• 1 tablespoon olive oil
• 1/4 teaspoon red pepper flakes
• Kosher salt & fresh ground pepper to taste

Tacos

• 2 large poblano chiles
• Neutral oil and butter
• 8 ounces shiitake mushroom caps, thinly sliced
• Kosher salt and freshly ground pepper
• ¼ teaspoon each garlic powder & cumin
• Kosher salt to taste
• 5 corn or flour tortillas, approximately the 5.5 inch size
• Nonfat Greek yogurt
• Finely chopped red onion, for garnish
• Finely crumbled Cotija cheese, for garnish
• Chopped cilantro, for garnish

DIRECTIONS

1. Put all sauce ingredients in a processor and mix until smooth - set aside, and/or put into a squeeze bottle
2. Blacken poblanos - either broil in oven until blackened on all sides, or over an open flame on the stove
3. Then place in a bowl, cover with plastic wrap and leave 10 minutes. Peel off the black, remove seeds and slice into thin strips
4. Heat a non stick pan to medium, add a tablespoon each of oil and butter and then the mushrooms
5. Cook until beginning to soften, 3 to 4 minutes then add poblanos - continue to cook
6. Add garlic powder, cumin & Kosher salt - stir well to combine
7. Heat tortillas until just beginning to get a wee bit crispy, add a layer of yogurt, the mushrooms & poblanos, a good squeeze of cilantro sauce, red onion, some cheese and and a final sprinkle of chopped cilantro.

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WATCH ME MAKE THIS...

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Sriracha Chicken Wrap

Super fast food, then perfect munchie food remedy. Make it!

INGREDIENTS

• 1 cup Deli Roasted Chicken breast meat, shredded
• 2 tablespoons butter
• 1 tablespoon Srirach
• 1 tablespoon runny honey
• Blue Cheese crumbles
• Iceberg lettuce
• handful celery leaves
• wheat tortilla

DIRECTIONS

1. In small pot on low heat melt butter, add Sriacha and honey 
2. Add chicken, cook 2 minutes (until heated through)
3. Warm tortilla
4. Build: tortilla, lettuce, chicken/sauce, blue cheese crumbles, celery leaves.

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HUEVOS HANDCHEROS

Healthy on-the-go breakfast for early starts like school or work – tasty protein and only approx 200 calories. To make it fast, just prep at beginning of the week sautee the veggies and keep them in the fridge. 

Serve 1

INGREDIENTS

• 2 tablespoons pre-sauteed chilled veggies: onions, red onion, green onion, fresh green chili, red bell pepper (make a bunch of this and store in the fridge)
• 1 tablespoon salted butter
• 1 tablespoon shredded Monteray Jack cheese
• 1 teaspoon salsa verde
• 1 light flour tortillas
• 1 egg
• 1 teaspoon Cholula

DIRECTIONS

1. Preheat skillet medium heat, butter, chilled veggies, cook 30 seconds
2. Remove from heat, crack in the egg mix quickly for 30 seconds, add cheese, salsa verde and mix
3. Warm your tortilla
4. Build: tortilla, Cholula, egg mix, roll it up.... and off you go!

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KALE QUESADILLA

Don't overlook Kale for a quesadilla filling, it stands up well and holds it's texture, I love this. Try it.

Serves 2

INGREDIENTS

• 1/4 red onion, diced
• 1 tablespoon olive oil
• 1/4 red bell pepper, diced
• 1/2 Green Hatch Chile, diced
• 1  1/2 cups Organic red Kale leaves, washed, middle stem and vein removed, finely diced
• 1 clove garlic, crushed
• 4 small flour tortilla
• 1/2 cup shredded Monteray Jack cheese
• 1/4 cup Sour cream
• squeeze lemon
• pinch Kosher salt
• pinch cumin

DIRECTIONS

1. Preheat large skillet/wok on medium/high heat, add oil, onion, red pepper, chile, cook 4 minutes
2. Turn down heat, add garlic, mix cook 30 seconds
3. Throw in kale, mix and keep it moving in pan cooking for 2 minutes
4. Warm 4 tortillas, evenly sprinkle half the cheese on two of them, then layer kale mixture, sprinkle another layer of the remaining cheese, top with tortilla, flip and cook another minute or 2, until cheese is melted 
5. Mix sour cream, lemon, Kosher salt and cumin
6. Slice quesadillas, dip and eat

WATCH ME MAKE THIS... 

TURKEY ENCHILADAS WITH POBLANOS & PUMPKIN

Serves 4

Talk about a delicious remix – turkey, roasted poblanos and pumpkin puree in the sauce. #leftoversrule

INGREDIENTS

• 2 tablespoons olive oil
• 3 Poblano peppers
• 1/2 onion, diced
• 1 garlic clove, sliced
• 1 cooked turkey thigh, diced
• 1 cup heavy cream
• 1 cup pumpkin puree
• 1/4 cup chicken broth
• 6 white corn tortillas
• 1 cup Monterey Jack cheese, shredded

DIRECTIONS

1. Preheat hot grill, keep it on for later too
2. Blacken poblano skins under hot grill, wipe off skin with kitchen paper, de-seed and dice
3. Preheat oil large skillet to medium heat, cook onion for 2 minutes, add Poblano's and garlic cook for 2 more minutes
4. Add turkey to skillet, cook for 3 more minutes
5. Whisk cream and pumpkin, pour 1/2 of mixture into large oven proof dish
6. Soak tortillas for 30 seconds in broth
7. Divide mixture into 6 tortillas evenly and roll
8. Sprinkle over cheese and then evenly pour over the remaining sauce
9. Grill for 10 minutes, serve

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San Diego Fish Tacos

Makes 6 tacos

While they are no hard rules for an authentic SD fish taco - I believe a few things are key. A nicely battered & crispy outside, a moist & tender inside served with a simple white sauce and of course shredded cabbage for crunch. Most any whitefish will do, but we made ours using sculpin from Tommy at Catalina Offshore.

INGREDIENTS

• 1 cup Tempura Flour
• 3/4 soda water
• 1 tablespoon Old Bay Seasoning
• 1 1/4 pounds white fish, skinned, deboned and patted dry - sliced into 1" x 3" pieces
• Vegetable oil for frying
• 3/4 cup sour cream
• 1/3 cup green salsa
• 6 corn tortillas, warmed
• 1 1/2 cups green cabbage, shredded
• Hot sauce & lime wedges  for serving

DIRECTIONS

1. Whisk flour, soda water and Old Bay in a large bowl until smooth
2. Heat a couple inches of oil to 360 degrees in a deep sided pan or pot
3. Combine sour cream & salsa in a small bowl, mix well and set aside.  
4. Dip fish into batter until well coated and gently shake off excess
5. Carefully slide into the oil and cook a couple minutes on each side or until golden brown
6. Remove with a slotted spoon and dry on paper towels
7. Put sour cream sauce on a tortilla, add some cabbage, the fish and top with some hot sauce and a squeeze of lime 
    

Blue Cheese & Red Onion Quesadillas

Serves 4 as an appetizer

Think about this - melty blue cheese married to caramelized red onion that's been sweetened with a little brown sugar. On second thought - don't think about it - just make it.

Ingredients

• 1 large red onion, thinly sliced
• 1 tablespoon olive oil
• 2-3 ounces crumbled blue cheese
• 1 tablespoon brown sugar
• 8 corn tortillas

Directions

1. Cook red onion in a non-stick pan over medium heat until very soft, then stir in brown sugar
2. Add blue cheese and mix until cheese is melty
3. Divide onion and blue cheese mixture between 4 tortillas, spread out and top each with another tortilla
4. Cook in non-stick pan until both sides are lightly browned, remove, cut into wedges and serve

Chicken Enchiladas

Ok, so there's a little whipping cream in this - just don't eat the whole thing yourself, ok?

Probably makes 8

3 cups shredded cooked chicken - one of those deli roasted chickens is perfect for this

1 cup Salsa Verde (green salsa)

1-4 ounce can chopped green chilies

1-2 tablespoons chopped chipotles in sauce (more if you like it hotter)

8 - taco size flour tortillas

1 cup chicken broth

2 cups whipping cream

1.5 cups shredded Monterey Jack cheese

Chorizo crema (optional, click here for recipe)

Chopped green onions or cilantro for garnish

• Mix first 4 ingredients in bowl.

• Pour 1/2 the whipping cream in the bottom of a 9x13-baking dish.

• Pour chicken broth in bowl and one by one submerge each flour tortilla.

• Place approximately 1/8 chicken mixture in each wet tortilla and roll up.

• Place all 8 side by side in dish, sprinkle with cheese, and pour remaining whipping cream over top.

• Bake at 350 for 30 minutes.

• Optional: top with chorizo crema and garnish with green onions or cilantro

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Tuna Tacos with Mango

Makes 6

I'll be the first to admit that tuna tacos don't really sound very good - but they are. In fact, they're deeelicious.

Ingredients

• 1 ripe mango, diced small
• 2 tablespoons red onion, diced
• 2 tablespoons fresh cilantro, chopped
• 1/4 fresh lime, squeezed
• 3/4 pound yellow fin tuna, uncooked and diced medium
• 2 tablespoons taco seasoning
• corn tortillas
• 1 tablespoon oil

Directions

1. Mix first 4 Ingredients and set aside
2. Heat oil to almost high
3. In medium pan and add tuna
4. Saute quickly & when almost done stir in seasoning
5. Put in a warmed tortilla and add mango salsa
6. That's all - ok, so it wouldn't kill you to add a little extra squeeze of fresh lime

Mashed Potato Tacos

Makes 4

You know those left-over mashed potatoes you don't know what to do with? Well here's the answer...

Ingredients

• 4 corn tortillas

• 2 tablespoons sour cream

• 1 cup leftover mashed potatoes

• Hot sauce - I like Cholula, about 4 teaspoons

• 1/3 cup green onions, chopped fine

• 4 handfuls of potato chips - preferably the extra crispy kettle kind

Directions

1. Heat the tortillas in a non-stick skillet until just beginning to get a little color in spots

2. Heat potatoes in a small pot of in the microwave

3. Spread some sour cream onto each tortilla

4. Add about 1/4 cup mashed potato to each tortilla

5. Drizzle with the hot sauce and then sprinkle with the green onions

6. Take a handful of the potato chips and crunch them over the top of each taco

7. Fold in half and eat

WATCH ME MAKE THIS, AND A BUNCH MORE

Chilaquiles

Serves 2 or 4, or maybe even just 1

I like to make it in a Pyrex pie plate and add a couple fried eggs on top. it's the perfect 'late-night-after-being-out-partying' food, and also the perfect 'morning-after-with-a-hangover' food. talk about versatile...

Ingredients

• 1 cup green enchilada sauce
• Tortilla chips
• 1 cup salsa verde (green salsa)
• 1.5 cups Monterey Jack Cheese, shredded
• 4 eggs, optional

Directions

1. Cover the bottom of a pie plate with 1/2 the enchilada sauce
2. Cover the sauce completely with tortilla chips
3. Pour 1/2 the salsa over chips and top that with about half the cheese
4. Top with more chips, more enchilada sauce and rest of the salsa
5. Finish with remaining cheese
6. Microwave 5 minutes
7. If you're going to, this is the time to serve it topped with fried eggs

Fish Stick Tacos

Makes 10

No laughing - I have not lost my mind and these are really good.

Ingredients

• 20 fish sticks, yes those little frozen-in-the-bag kind
• 1/2 cup sour cream
• 1/3 cup green salsa
• 10 corn tortillas
• 1/2 cup green cabbage, shredded
• 1 lime, cut into wedges

Directions

1. Bake sticks according to package directions
2. Mix sour cream and salsa, set aside
3. Warm tortillas until they get a tiny bit brown
4. Take a tortilla, add sauce, cabbage, 2 fish sticks and finally a squeeze of lime