5 Summer Taco Recipes

5 Summer Taco Recipes

Summer Tacos: Everyone loves Taco Tuesday it started out as another food trend but now its a staple in american culture. Tacos aren’t going anywhere. With such a grand selection and options like fish, beef, pork, chicken and vegan tacos. There is enough variation that your taste buds will never be bored.

Carne Asada Tacos and Petite Sirah

Carne Asada Tacos: One of my favorite things to make are tacos. First there are so many different kinds, fishpork, shrimp vegan and beef. And beef is what we are going to make today. This 20-minute recipe is simple to prepare and delicious. Juicy beef strips are coated in taco seasoning, then quickly seared. Beef makes the perfect filling for warm flour tortillas. Finished off with tomato salsa, a dollop of sour cream, and a squeeze of lime. A crisp salad rounds out the plate. And you have the perfect summer meal. View Recipe

BBQ Pork Tenderloin Tacos

Now this is going to be a tasty fun meal to make. Asian BBQ Pork tenderloin tacos with a little apple slaw and sriracha mayo. Now that sounds good, and the best part is that it’s kid friendly, dairy free, one pot, healthy meal that’s simple to make. View Recipe

Pulled Pork Carnita Soft Tacos 

Taco Tuesday is a thing, but why wait until Tuesdays when you can have tacos TODAY! This recipe is all about that super tender pulled pork piled high over soft flour tortillas. We add a few dollops of guacamole, tasty cabbage slaw, and finely sliced radishes make the perfect bite. And you can achieve all this in less than 30 minutes. View Recipe

Chile Spiced Fish Tacos with with Corn-Poblano Sauté

Chile-Spiced Fish Tacos with Corn-Poblano Sauté: Easy fish tacos, can be a one-way ticket to a summer paradise. We’re thinking amazing sunsets over the Pacific ocean after a long day in the surf. Sound like a place where you want to be? These chile-spiced fish tacos, are a great alternative to battered fish tacos. This recipe is coated in a dusting of Mexican chile powder and topped with fish tacos sauce, will take you there. The corn & poblano sauté with fresh cilantro is a festive side. View Recipe

Summertime Shrimp Tacos with Lime Crema

Shrimp Fajitas hmmmm are so good. The sound of fajitas sizzling in a skillet is the stuff of dreams. Especially when they’re shrimp fajitas! Sweet shrimp are delicious when loaded into a warm tortilla along with sautéed onions and poblano peppers. A tangy lime crema and fresh chopped cilantro complete the perfect bite. View Recipe

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fish tacos

Chile Spiced Fish Tacos with with Corn-Poblano Sauté

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Chile-Spiced Fish Tacos with Corn-Poblano Sauté: Easy fish tacos, can be a one-way ticket to a summer paradise. We’re thinking amazing sunsets over the Pacific ocean after a long day in the surf. Sound like a place where you want to be?

Chile Spiced Fish Tacos

These chile-spiced fish tacos, are a great alternative to battered fish tacos. This recipe is coated in a dusting of Mexican chile powder and topped with fish tacos sauce, will take you there. The corn & poblano sauté with fresh cilantro is a festive side.

Chile Spiced Fish Tacos

Tips for cooking Fish Tacos

Making the corn & poblano sauté can be a little tricky. Heat 1 tablespoon oil in same skillet over medium until shimmering. Add poblanos and all but 2 tablespoons of onion. Season with a little salt and pepper. Make sure while cooking, stir occasionally, until lightly charred, 5–6 minutes. Add corn and chopped cilantro stems. Cook, stirring, until heated, about 2 minutes. Season to taste with salt and pepper. Transfer to a bowl.

Also Preping the salad & crema is the something special for this meal. Squeeze 1 tablespoon lime juice into a large bowl. Cut remaining lime into wedges. Add 1 tablespoon oil and remaining onion to the bowl. Season with salt and pepper, and toss. Halve romaine lengthwise and cut crosswise into 1-inch pieces. Add to dressing and toss. In a small bowl combine sour cream with 1 teaspoon water; season with salt and pepper.

History of the Taco

Historians believe the origin of the taco started in Mexican silver mines sometimes around the 19th century. The first type of taco was “taco de minero”, translation = miner’s tacos, similar to the dynamite shaped taquito.

Taquito is a Spanish word that translates to small taco, The word “taco” referred to the little charges they would use to excavate the ore.

CHILE SPICED FISH TACOS

These were pieces of paper that they would wrap around gunpowder and insert into the holes they carved in the rock face. When you think about it, a chicken taquito with a good hot sauce is really a lot like a stick of “delicious” dynamite.

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fish tacos

Chile-Spiced Fish Tacos with Corn-Poblano Sauté

A plate of fish tacos can be a one-way ticket to a summer paradise. We’re thinking amazing sunsets over the Pacific ocean after a long day in the surf.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 2

Ingredients
  

  • 1 medium red onion
  • 1 poblano pepper
  • 1 ⁄4 oz fresh cilantro
  • 12 oz pollock fish
  • 1 ⁄2 oz Mexican chile spice blend use 1 1⁄2 tsp
  • 4 6-inch flour tortillas
  • 5 oz corn
  • 1 lime
  • 1 romaine heart
  • 1 oz sour cream
  • kosher salt & ground pepper
  • neutral oil such as vegetable

Instructions
 

  • Prep ingredients: Halve, peel, and thinly slice all of the onion. Halve poblano, remove stem, core, and seeds, then cut into 1⁄2-inch pieces. Pick cilantro leaves and finely chop stems, keeping leaves whole.
  • Prep fish: Pat fish dry and cut into 11⁄2-inch pieces. In a medium bowl, rub fish with 1 tablespoon oil, then toss with 11⁄2 teaspoons of the chili powder (save rest for own use), and a pinch each salt and pepper. Let sit until step 6.
  • Warm tortillas: Working with 2 tortillas at a time, cook in a medium nonstick skillet over medium heat until warmed and softened, about 30 seconds per side. Stack and wrap in foil as you go.
  • Make corn & poblano sauté: Heat 1 tablespoon oil in same skillet over medium until shimmering. Add poblanos and all but 2 tablespoons of onion. Season with a pinch each salt and pepper; cook, stirring occasionally, until lightly charred, 5–6 minutes. Add corn and chopped cilantro stems; cook, stirring, until heated, 2 minutes. Season to taste with salt and pepper. Transfer to a bowl.
  • Prep salad & crema: Squeeze 1 tablespoon lime juice into a large bowl and cut remaining lime into wedges. Add 1 tablespoon oil and remaining onion to bowl, season with salt and pepper, and toss. Halve romaine lengthwise and cut crosswise into 1-inch pieces. Add to dressing and toss. In a small bowl combine sour cream with 1 teaspoon water; season with salt and pepper.
  • Cook fish & serve: Wipe out skillet and heat 2 tablespoons oil over medium-high. Add fish and cook, turning once, until lightly charred and cooked through, 3–4 minutes. Build tacos at table; fill tortillas with fish and some of the salad. Drizzle with crema and garnish with cilantro leaves. Serve lime wedges, corn-poblano sauté, and rest of the salad alongside.
Keyword eat, eat healthy, fish, fish tacos, foodie, quick meals