OPEN-FACE BEEF TENDERLOIN TACOS WITH FRESH CORN SALSA AND HORSERADISH SAUCE
2 ears fresh corn, grilled and kernels removed
½ cup red onion, chopped
½ jalapeño pepper, seeds removed and minced
½ red bell pepper, chopped
½ cup fresh cilantro, chopped
Juice and zest of 2 limes
1 teaspoon cumin Kosher salt and freshly ground black pepper, divided
¼ cup mayonnaise
¼ cup sour cream
¼ cup horseradish
6 soft corn tortillas
Olive oil
6 romaine lettuce leaves, ends removed
1 pound grilled beef tenderloin, thinly sliced
For salsa, in a medium bowl, mix together corn, onion, jalapeño, bell pepper, cilantro, lime zest and juice, cumin, salt and pepper. Cover and refrigerate.
For sauce, in a small bowl, mix mayonnaise, sour cream, horseradish, 1 teaspoon kosher salt, and 1 teaspoon pepper together. Cover and refrigerate. Heat a grill or grill pan to medium-high heat. Brush tortillas with olive oil and grill on both sides. Place 3 hot tortillas on each of 2 plates, and top each tortilla with lettuce and a couple of slices of tenderloin. Spoon salsa over meat and drizzle with horseradish sauce. Serve immediately.
Yield: 2 servings
PULLED PORK AND SLAW TACOS WITH WHITE BARBECUE SAUCE
4 onions, peeled and quartered
1 (3-to 4-pound) pork shoulder
Kosher salt and ground black pepper, divided
4 cups fresh cabbage, sliced and chopped
1 small red onion, sliced
½ cup sliced red bell pepper
1 tablespoon dill seed
½ cup mayonnaise
½ cup apple cider vinegar
1 teaspoon lemon juice
¼ teaspoon cayenne pepper
¼ cup sugar
6 corn tortillas
Vegetable oil spray
½ cup Dreamland white barbecue sauce
Heat oven to 325 degrees. Place onion quarters in bottom of a Dutch oven. Season pork shoulder generously with salt and pepper and place on top of onions. Cover pot and bake for 3 to 4 hours or until meat can be pulled apart with a fork. Drain excess fat from pan; set aside. In a medium bowl, combine cabbage, red onion, red bell pepper, and dill seed.
In another bowl, whisk together mayonnaise, apple cider vinegar, lemon juice, 1 teaspon black pepper, ½ teaspoon kosher salt, cayenne pepper, and sugar. Pour mixture over cabbage; mix and stir to combine. Cover and refrigerate. When ready to serve, heat grill pan or small skillet to medium-high heat and spray lightly with oil. Cook tortillas on both sides and divide between 3 plates. Top tortillas with pulled pork and onions, and slaw, and drizzle with barbecue sauce. Serve immediately.
Yield: 3 servings
GRILLED VEGETARIAN OPEN-FACE TACOS WITH QUESO SAUCE
1 large portobello mushroom, sliced
1 zucchini squash, sliced
1 yellow squash, sliced
1 orange or yellow bell pepper, sliced
1 small red onion, sliced
1 jalapeño pepper, sliced
¼ cup olive oil
2 tablespoons Worcestershire sauce
1 teaspoon lemon pepper seasoning
4 soft corn and flour tortillas
Olive oil
¼ cup queso-style cheese, melted
Place all vegetables in a medium bowl. Toss gently with olive oil, Worcestershire sauce, and lemon pepper seasoning. Meanwhile, heat a grill pan to medium-high heat. When grill is hot, grill vegetables until good marks appear on both sides. Next, brush tortillas with olive oil and grill on each side. Place 2 tortillas on each serving plate and top with grilled vegetables and melted cheese. Serve immediately.
Yield: 2 servings
ITALIAN CAPRESE TACOS
8 ounces fresh mozzarella cheese, sliced
1 pint grape tomatoes, halved
1 bunch fresh basil leaves
1 avocado, peeled and sliced
¼ cup extra-virgin olive oil
Juice and zest of 2 lemons
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Vegetable oil spray
4 soft (6-inch) flour tortillas
In a medium bowl, toss all ingredients except for tortillas and vegetable oil spray. Cover and set aside. Over medium-high heat, spray a small skillet or grill pan with vegetable oil spray. When pan is very hot, place 1 tortilla in pan for 30 seconds, then flip and fry for another 30 seconds or until it begins to brown. Remove to a platter and repeat process with remaining tortillas. Layer each tortilla with tomato, cheese, basil, and avocado mixture, and fold together. Serve immediately.
Yield: 4 servings
OPEN-FACE BREAKFAST TACOS
Vegetable oil for frying
2 soft flour tortillas
2 eggs, fried or scrambled
Kosher salt and freshly ground pepper to taste
1 cup chorizo sausage, cooked and crumbled
¼ cup grated cheddar cheese
Heat oil in a small skillet to 350 degrees. Fry tortillas until golden, and drain on paper towels. Keep warm. Remove oil from skillet and lower heat. Cook eggs until whites have cooked through or to your liking. Place eggs on warm tortilla. Season with salt and pepper and sprinkle with sausage and cheddar cheese. Serve immediately.
Yield: 2 servings
GRILLED TUNA WITH ASIAN SLAW AND HOISIN SAUCE
1 cup bok choy cabbage, sliced thin
½ cup chopped fresh pineapple
½ cup sliced mango
Juice and zest of 1 lime
¼ cup red bell pepper, thinly sliced
¼ cup cilantro, chopped
2 teaspoons chopped jalapeño
Kosher salt and ground black pepper
2 tablespoons sugar
¼ cup rice wine vinegar
2 tablespoons sesame seed oil
¼ teaspoon cumin
¼ cup hoisin sauce
3 tablespoons soy sauce
4 tortillas, grilled
4 ounces fresh tuna, grilled and sliced thin
For garnish: wasabi paste or wasabi peas
For slaw, in a medium bowl, mix cabbage, pineapple, mango, lime juice and zest, red bell pepper, cilantro, jalapeño, salt, pepper, and sugar. Pour rice wine vinegar, sesame seed oil, and cumin over all and mix well. Cover and refrigerate. For sauce, in a small bowl, mix Hoisin sauce and soy sauce together. Heat grill pan to high and brush tortillas with olive oil and grill tortillas on both sides. Place one grilled tortilla on each plate. Top with slaw and sliced tuna. Drizzle hoisin-soy sauce over all. Serve with wasabi on the side if desired.
Yield: 2 servings
OPEN-FACE BLT WITH SRIRACHA MAYO
4 (6-inch) soft tortillas
Olive oil
2 cups arugula lettuce
6 pieces thick bacon, cooked
1 cup grape tomatoes, halved
Kosher salt and ground black pepper to taste
½ cup mayonnaise
1 teaspoon Sriracha hot sauce
Heat a grill pan to high, and brush tortillas with olive oil. Grill tortillas on both sides and place 2 tortillas on 2 plates. Top each with arugula, bacon, tomatoes, salt, and pepper. For sauce, combine mayonnaise with sriracha sauce and drizzle over all.
Yield: 2 servings