Courier Cookbook Taco Tuesday

Taco Tuesday is a thing. But rather than going for that two-for-one taco special at Taco Bell, try making one of these easy recipes for the gang. Perfect for leftover chicken, fish, pork or steak. Whether crunchy, soft or street, we've got this covered. Instead of (or in addition to) topping with cheddar cheese, try delicious queso fresco, cotija, or Asadero cheese.

Next week we will explore "Meatless Monday." Send any meatless dinner recipes to [email protected].

AL PASTOR FISH TACOS

Adapted from https://www.foodandwine.com

Al pastor is traditionally grilled pork that is coated in a chili based sauce and is served as tacos with pineapple. This recipe substitutes fish for pork but you can make it either way.

Ingredients:

2 guajillo chiles

1 ancho chile

1 chile de árbol

1/2 cup achiote liquid (such as El Yucateco)

1/2 cup fresh orange juice

1/4 cup distilled white vinegar

2 garlic cloves

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 1/2 pounds white fish fillets (such as red snapper)

5 ounces fresh pineapple, thinly sliced

2 tablespoons olive oil

10 (6-inch) corn tortillas, warmed

1/2 cup torn fresh cilantro

1/4 cup chopped white onion

1 avocado, sliced

Lime wedges

Directions:

Soak dried chiles in warm water in a medium bowl until rehydrated, about 10 minutes. Drain the chiles then remove and discard chile stems and seeds. Combine chiles, achiote, orange juice, vinegar, garlic, salt, and pepper in a blender. Blend until smooth.

Place fish in a ziplock plastic bag or bowl. Add sauce and let marinate in the refrigerator for 2 to 4 hours.

Preheat the oven to 375°F. Coat the bottom of a 13- x 9-inch baking dish with olive oil. Place pineapple slices in a single layer. Place marinated fish and marinade over pineapple. Bake until fish is crispy on the edges and sauce has reduced, about 35 minutes.

Remove from the oven. Using a fork, break the fish apart and let it soak in the sauce. Serve fish (and pineapple, if desired) on warm tortillas. Garnish with cilantro, onion, and avocado. Squeeze lime wedges over tacos just before serving.

CILANTRO STEAK TACOS

Adapted from https://www.tasteofhome.com

Cilantro and steak is a winning combination. Feel free to use any leftover steak, chicken or pork you may have in this recipe. Just don't double cook your meat except to heat it up in the sauce.

Ingredients:

1 beef flank steak (1 pound)

1/2 teaspoon salt

1/4 teaspoon pepper

4 teaspoons olive oil, divided

1 medium onion, halved and sliced

1 jalapeno pepper, seeded and finely chopped

1 garlic clove, minced

1/2 cup salsa

1/4 cup minced fresh cilantro

2 teaspoons lime juice

Dash hot pepper sauce

8 flour tortillas (6 inches), warmed

Optional toppings: salsa, cilantro, shredded lettuce and sour cream

Directions:

Sprinkle steak with salt and pepper. In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add steak and cook 5-7 minutes on each side or until meat reaches desired doneness. Remove from the pan.

In the same skillet, heat remaining oil over medium heat. Add onion and cook and stir for 4-5 minutes or until tender. Add jalapeno and garlic; cook 2 minutes longer. Stir in salsa, cilantro, lime juice and pepper sauce and heat through.

Thinly slice steak across the grain. Then mix it in with the onion mixture. Serve in tortillas with the toppings of your choice.

GROUND BEEF TACOS

Adapted from https://feelgoodfoodie.net

There is nothing like a good ground beef taco. What makes these special is their depth of flavor.

Ingredients:

1 tablespoon olive oil

1 pound lean ground beef

2 teaspoons chili powder

2 teaspoons cumin

½ teaspoon oregano

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons tomato paste

½ cup water

8 Corn or flour tortillas

Chopped lettuce

Shredded Mexican cheese blend or cheddar cheese

Chopped Tomatoes

Chopped red onions

Sour cream

Directions:

Heat the olive oil in skillet over medium high heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain any fat.

Add the chili powder, cumin, dried oregano, garlic powder, salt, pepper, tomato paste and water. Stir to combine and continue cooking over medium-low heat until the sauce has thickened, about 3-5 minutes.

Serve warm over tortillas with lettuce, tomatoes, cheese and red onions, or your other desired toppings.

CHICKEN STREET TACOS

Adapted from https://tastesbetterfromscratch.com

One thing that makes street tacos so popular is their small size. With this recipe, you will just want to eat more of them.

Ingredients:

1.5 pounds boneless skinless chicken thighs or breasts

24 warm white corn street taco tortillas

2 cups Pico de gallo

1/2 cup fresh chopped cilantro

6 lime wedges

Optional toppings: guacamole, sour cream, pickled red onion, hot sauce

Marinade:

4 Tablespoons orange juice

2 Tablespoons apple cider vinegar

1½ Tablespoons fresh lime juice

3 cloves minced garlic

1½ Tablespoons chipotle chili powder

2 teaspoons dried Mexican oregano

2 teaspoons paprika

¼ teaspoon ground cinnamon

1 teaspoon kosher salt

freshly ground black pepper

Directions:

Make marinade by combining all marinade ingredients in a bowl. Add chicken thighs and refrigerate for at least 1 hour or up to overnight.

Preheat the grill over medium-high heat. Grease the grill or spray generously with cooking spray. Remove chicken from marinade and place on the hot grill. Cook for about 4-5 minutes on each side, flipping once (the thickest part of the chicken thigh should register about 165 degrees F). Transfer the chicken to a plate and allow it to rest for a few minutes before chopping it into small pieces.

Layer two warmed street corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, sour cream, pickled red onion, or desired toppings. Serve with a lime wedge for squeezing on top.