Two Taco Tuesday

Photos by Matthew and Ray

It is Two Taco Tuesday at Kitchen Mischief, where not only do you get two really good taco recipes and maybe a taco tip or two.    

I think America has been deceived by what a real taco should be.  We think Taco Bell with their weird, unidentifiable meat product or the ones you get from El Loco Mexicano Restaurante’ with again weird meat and shredded cheese are the real deal; but these cheap imitations give the real taco a bad image.  Real tacos can be healthier and have lots more flavor.  Sure they may cost a little more but what is your taste and health worth?   

Before we get to the recipes – lets talk tortillas.  Are you a hard shell or soft shell fan? Corn or flour?  Is there a difference?  Heck yeah!  I am a soft, flour tortilla fan.  Here is why – a corn tortilla has to be softened by dredging in oil (which it absorbs) or fried till crisp (hard shell).  Flour tortillas just need to be warmed.  Which brings us to out taco tip.  

Taco Tip: Warming a Flour Tortilla
Until recently I warmed my flour tortillas in the microwave with a damp  

Warmed over open flame

 paper towel like everyone else.  They either turned into a frisbee or gooey when cooled.  But I saw a cooking show on Food Network where the host warmed them on an open flame on the gas stove top.  WOW! Does it ever change the texture and flavor.  If you have a gas stove top – turn on the flame, place the flour tortillas on the grate, wait 5 seconds or so and then turn and cook for another 5 seconds.  For those who don’t have a gas stove top, place them in tinfoil packet and warm in the oven for a few minutes.  

Let’s get to the recipes.  I decided to do fish tacos and Carne Asada, both easy and delicious.   

Fish Tacos
For the fish tacos I am going to “cheat” a little on the recipe.  I prepared the fish same way as the Tale of Two Fishies post but I used halibut (marinated in olive oil, salt, pepper and a squeeze of lemon).  I placed the fish in a warmed flour tortilla (see above), added the pickled slaw from the I Need a Pickle Quick post, a little more shredded cabbage and also added the Lemon Dill Crème Fraîche for the Tale of Two Fishes post.   This was one great fish taco.  

I LOVE this taco!

 Carne Asada
In carne asada I used skirt steak, which is the outer cut from the flank steak. 

Doesn't look very pretty raw

 Doesn’t look pretty but tasty eating.  Okay, so when I made this dish I used my big o’ cast iron skillet (found pre-seasoned at Winn Dixie for $24!) and placed it over a big propane burner.  I know most people do not have a big propane burner but you can cook this in your home.  The reason why I chose to this out side – have you ever gone to the mexican restaurant and ordered fajita and they bring out this big smoking plate of obnoxious sounding food?  Yea, don’t want that in my kitchen. I don’t think there is a Febreeze for fi-gee-tas.   

Fajita Setup

 What you will need:
1 package (1-2 lbs) skirt steak (see picture)
1 medium sweet (or red) onion – sliced thin
1 red bell pepper – sliced
1 yellow bell pepper – sliced
Steak Marinade
3 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon Adobo powder (look in the mexican section of the mega mart)
1 teaspoon cracked pepper   

Combine all the steak marinade ingredients into a medium bowl and add the steak.  Let sit while you are slicing the onions and peppers.   

Sliced and ready to go

Pre-heat your skillet (cast iron or skillet of your choice) over medium-high on high heat and add a tablespoon of olive oil.  Add the meat.  Cook the until meat has a dark crust (about 3-4 minutes).  Turn and cook an additional 3-4 minutes (A little longer for more well-done meat).  Place on dish and cover with foil.   

Nicely seared

Add another tablespoon of olive oil.  Add onions and peppers.  Sprinkle with a little salt and pepper.  Saute until onions carmelized and peppers are soft, approximately 6-8 minutes.  Remove from heat.  

Carmelized and tender

Slice the skirt steak in thin strips.  Place in a warm tortilla (see above), add pepper and onions, garnish with a little sour cream, if you like and enjoy!  

Carne Asada

See you can have tacos and not gain 15 lbs…it’s all about what goes in them.  It doesn’t have to be ground beef and cheese, it can be lean and good for you.  Try it and you’ll say adios to cheap tacos.  Plus, that means you can have more chips and salsa! 😉

7 Responses to “Two Taco Tuesday”

  1. Josh Says:

    now you have made me hungry for tacos, you evil man.
    in other news, i love your tortilla-heating tip, but seriously…can you imagine what would happen if I put tortillas on an open flame? DISASTER. 😉

  2. Rhbulldawg Says:

    Matthew knows I love tacos. … Well except for the fish. You know… The allergy thing.I think I’ll stick with the carne asada.

    • Matthew Says:

      Ray, here’s the deal. I have not seen the aftermath of you consuming fish, so until then we will refer to your “allergy” as such – your so called “allergy”.

  3. Jamie Says:

    Both recipes sound delicious! I will have to give them a try and see if I can master the propane burner so it can get used more than just at Thanksgiving. And “real tacos” are always a good dinner!

  4. Cinco de Mischief Recipe Round-Up « Kitchen Mischief! Says:

    […] Incredibly Easy Tacos Carne Asada […]

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