Taco Tuesday

My boys had cravings for my tacos last night so I whipped up a batch. I make my own marinade for chicken and steak (it's like a fajita marinade with soy sauce, Worcestershire, apple cider vinegar, honey, garlic powder, onion powder, black pepper) and then I serve the meat with soft tortillas, rice (that I've cooked in good-quality broth with onion and garlic), shredded cheese, and picante sauce. They devour almost every morsel. Plus, last night, I added grilled asparagus and Kyle added the spears to his tacos! Genius. Anyway, I don't know how you like YOUR tacos at home, so check out a few unique ideas!

 Blackened Fish Tacos

I added a little sugar to the crust to ensure that it gets blackened and caramelized.  The sweetness also balances nicely with the spices.

Serves 4

4 white fish fillets (such as halibut or tilapia), about 5 ounces each

Salt and ground black pepper

4 teaspoons sugar

2 teaspoons smoked paprika

1 teaspoon dried thyme

1 teaspoon onion powder

1 teaspoon garlic powder

1/8 teaspoon cayenne pepper

2 teaspoons olive oil

Season both sides of fish fillets with salt and pepper.  In a bowl, combine sugar, paprika, thyme, onion powder, garlic powder and cayenne pepper.  Mix well to combine spices.  Rub spices all over fish fillets. 

Heat oil in a large skillet over medium-high heat.  Add fish and cook 2-3 minutes per side, until fork-tender and blackened.  Pull fish apart into 2-inch pieces and serve in tacos with desired fillings (see below).

Chicken Tacos with Andouille

Serves 4

2 teaspoons olive oil

1/2 cup thinly sliced white onion

1/2 pound boneless, skinless chicken breasts, cut into thin strips

1 teaspoon chipotle powder (sold in the spice aisle)

1/2 pound fully cooked andouille sausage, thinly sliced

Salt and freshly ground black pepper

Heat oil in a large skillet over medium-high heat.  Add onion and cook 3 minutes, until soft.  Add chicken and cook 3-5 minutes, until golden brown on all sides, stirring frequently.  Add chipotle powder and stir to coat chicken and onion.  Add andouille and cook 2-3 minutes, until chicken is cooked through.  Season to taste with salt and pepper and serve chicken mixture in tacos with desired fillings (see below).

Smokey Flat Iron Steak Tacos

You can marinate the steak in the Worcestershire mixture for up to 24 hours before cooking (keep refrigerated).

Serves 4

Cooking spray

1 pound flat iron steak (or skirt steak or flank steak)

Salt and freshly ground black pepper

1 1/2 tablespoons Worcestershire sauce

1 tablespoon reduced-sodium soy sauce

1 teaspoon Dijon mustard

1 teaspoon liquid smoke

1 teaspoon ground cumin

Coat a stove-top grill pan or griddle with cooking spray and preheat to medium-high.  Season both sides of steak with salt and pepper.  In a bowl, combine Worcestershire sauce, soy sauce, mustard, liquid smoke and cumin.  Brush mixture all over both sides of steak.

Place steak on hot grill and cook 4-5 minutes per side for medium meat.  Remove steak from pan and let stand 5-10 minutes before slicing crosswise (against the grain) into 1/4-inch thick strips.  Serve steak in tacos with desired fillings (see below).

Topping ideas:

Chopped lettuce

Baby spinach leaves

Shredded carrots

Diced tomatoes

Guacamole or sliced avocado

Light sour cream

Shredded cheddar cheese, Monterey Jack cheese or pepper jack cheese

Pickled jalapeno peppers

Black olives

Fresh or bottled salsa

Sautéed onions and bell peppers

Lime wedges