As I have researched various recipes I have come across many references to Seville sour oranges. I was in Real Produce yesterday and, for the first time, there they were. I had to buy them, although I had no idea what I would do with them.
Tag Archives: taco
Jan needs some soft food today and she has a desire for shrimp tacos. I looked on-line and most of the recipes seemed to be sprinkle chili powder on shrimp, grill, stick them in a taco shell, and bury them with stuff. I knew I could come up with something better than that.
Jan and Eilene just got back from England, so of course they are hungry for anything but British food. Jan requested Mexican food. They had actually had very little chicken while they were traveling, so chicken tacos seem the way to go.
Jan and Eilene are off in England for a conference so I decided to make beef tongue. A three pound tongue is a lot for one person to eat, so I am going to make as many variations as I have the tongue and the stomach for. Last night it was simple sliced tongue with mustard. Tonight it is Beef Tongue Tacos.
Whenever I decide to make my own spice blend I do an analysis of the recipes for that blend that others have posted. By comparing ten to twenty different ideas about what goes into a spice blend I get an inspiration about how I should create my own blend. It should be similar, but unique.
Two weeks ago, Chris asked for Veracruz-style Fish Tacos. He had had these at a restaurant and they claimed that they were just like the ones sold on the beaches of Veracruz, Mexico.
I looked on-line and what my search brought up was many recipes for Fish Veracruz (a baked whole fish smothered in a salsa of tomatoes, onions, green olives and capers. This could be a problem. Myr doesn’t like capers, and none of the girls think green olives belong in a tomato sauce.
Topping for the fish tacos. This salsa may be used with any Mexican meal. Indian Chili power is a favorite of mine. It includes the whole chili (seeds and all) and has a lot more flavor than Cayenne pepper.
By itself this dish is a common weekday meal in our house, because it is relatively quick, inexpensive and low fat (if you go easy on the guacamole and cheese). Any leftovers may be used the next morning as either cold fish tacos (still very good) or fried up with eggs for a really tasty omelet. It is also easy to scale this recipe up or down depending on how many people you have, as written it is good for 4 diners. Since I was planning to make Mexican Rice and Refried Beans to go with the tacos I knew that there would be plenty for a Sunday of five hungry people.