Creative fillings for soft corn tacos?
Hi, I'm thinking of things along the lines of potatoes and napales (?the cactus leaves) that mark bittman made awhile back. i'd like something simple, not too spicy or intricate. and i'm not up for any kind of chicken (pregnant). thanks for your help.
Can you have bacon when you're pregnant? Along with Emme's idea, I would vote for black beans, corn, and bacon. Brown a couple of slices of chopped bacon, cook onions, garlic, and a chopped jalapeño in the fat, add the kernels of an ear of corn and cook until they are just done, then add well-rinsed black beans, cumin, and chili powder.
Another thing you could do is make calabacitas and use that as a taco filling. This is a summer squash and corn stew, but it would be good in corn tortillas. I always improvise mine, but here's a recipe from epicurious that includes it:
I'd add some chopped jalapeños to the saute.
A queso fundito with nopalitos, and bacon or shrimp (or both ) works well. Fresh pressed corn tortillas are best, but works with harina also.
And there is no welcome mat for Mark Bittman in the Distrito Federal.
lots of avocado, sauteed red onion and garlic, fresh cilantro and sour cream with lime juice whisked in. not especially creative maybe, but it's very simple and tastes really good.
best of everything to you during your pregnancy!
Fish Tacos! I just got this recipe from NPR's The Splendid Table. I'm excited to make it as I have an over abundance of corn tortillas also.
Grilled Fish Tacos with Cilantro and Lime Coleslaw
Makes 4 to 6 servings
1 small head cabbage (about 1-1/4 pounds)
2/3 cup sour cream
3 tablespoons fresh lime juice
2 teaspoons ground cumin
1 garlic clove, pressed
1/2 teaspoon kosher salt
1 cup diced white onion
1/2 cup chopped cilantro
2 tablespoons extra-virgin olive oil
2 tablespoons minced or pureed canned chipotle chiles in adobo
1 tablespoon fresh lime juice
2 teaspoons ground cumin
1-1/2 pounds red snapper fillets
Salt and pepper
12 corn tortillas
2 or 3 ripe avocados, peeled, pitted, and sliced
1. To make the coleslaw: Quarter, core, and thinly slice the cabbage (you should have about 6 cups). Stir the sour cream, lime juice, cumin, garlic, and salt together in a large bowl. Add the cabbage, onion, and cilantro, and stir together. Refrigerate. (Can be prepared to this point up to 1 day ahead.)
2. To prepare the fish: Mix the olive oil, chipotles, lime juice, and cumin in a 13- x 9-inch baking dish. Add the fish and turn to coat. (Can be prepared to this point up to 8 hours ahead. Cover and refrigerate).
3. Preheat the grill to medium heat.
4. Place the fish fillets on the grill and season with salt and pepper. Grill the fish until just cooked through, about 3 minutes per side. Transfer the fish to a platter.
5. Meanwhile, heat the tortillas over an open gas flame or on a griddle. Wrap them in aluminum foil to keep warm.
6. Serve the fish, breaking it into large pieces with a serving spoon, with warm tortillas, avocados, coleslaw, and picante sauce, allowing your guests to assemble their own tacos.