Summer Taco Marinades

Baja Fish Tacos

  • 1 lb. shrimp or fresh white fish (Cod, Tilapia, Halibut, etc.)
  • Zest of one lime
  • 3 tbsp. lime juice
  • 2 garlic cloves (minced, grated or pressed)
  • 1 tbsp. chipotle chili powder (or your favorite chili powder)
  • 1 fresh jalapeño, finely chopped (remove seeds and ribs for less heat)
  • ¼ cup fresh cilantro, chopped
  • 3 tbsp. olive or vegetable oil
  • Salt and pepper to taste

Combine all ingredients in bowl or food storage bag and mix well.

Add seafood and toss to coat thoroughly.  Refrigerate 1-3 hours.

Remove excess marinade and discard. Sauté or grill over medium-high heat until seafood is firm and no longer opaque.

Enjoy with a flour or corn tortilla, topped with shredded cabbage, a squeeze of fresh lime juice, and diced fresh tomatoes!

 

Carne Asada Tacos

Combine all ingredients in bowl or storage bag and mix well.

Add beef and toss to coat thoroughly.  Refrigerate overnight, or for a minimum of 2 hours.

Grill or pan-sear over high heat to desired doneness. 

Slice meat thinly and serve in a flour or corn tortilla with sour cream, diced fresh tomatoes, and a squeeze of fresh lime juice!

 

Ancho Chili Chicken Tacos

Combine all ingredients in bowl or food storage bag and mix well.

Add chicken and refrigerate overnight, or for a minimum of 1 hour.

Grill over medium-high heat, or bake on an oiled baking sheet at 375 degrees for 12-15 min or until cooked through.

Cut chicken into ½ inch cubes and serve in a flour or corn tortillas, topped with fresh squeezed lime juice, shredded lettuce or cabbage, and your favorite salsa!

 

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