Category: Tacos

Heat vegetable oil in a large cast iron or stainless steel skillet over medium-high heat until shimmering. Add half of onions and all of poblano and cook, stirring, until softened and starting to color, about 6 minutes.

Add chorizo and cook, stirring and breaking up meat with a spoon, until completely cooked through and starting to crisp and char in bits, about 15 minutes total. Stir in chipotle chiles and remove from heat.

Transfer chorizo to a warm serving bowl, draining excess oil if desired. Combine remaining onion with cilantro.

Serve chorizo immediately with warm tortillas, salsa, cilantro and onions, crema, queso fresco, radishes, avocado, and lime wedges

Marinade fish: Combine Fish Marinade ingredients. Set aside for 20 minutes to marinate – no longer than 1 hour.

Pickled Cabbage: Place Pickled Cabbage ingredients in a bowl. Toss to combine and set aside for 30 minutes. Drain excess liquid, scrunch cabbage with your hands (to help soften). Set aside.

Pink Sauce: Mix to combine.

Cook fish: Heat oil in a skillet over high heat. Cook fish for 2 minutes on each side, or until golden and cooked.

Remove fish onto plate then flake into large pieces.

To assemble tacos, top with cabbage then fish, a dollop of pink sauce and a squeeze of lime juice. Fold tortilla over and enjoy!

Combine all of the marinade ingredients and pour over the meat. Put in the refrigerator over night.

Place the meat in a slow cooker, and dispose of the marinade.

Add juice from 1 orange, mixed with the juice from 1 lime and a small amount of white vinegar. Then add the salt, pepper, cumin and oregano, and finally the bay leaves, the thyme, and the avocado leaves .

Cook on the high setting of your slow cooker for 3 hours or until fork tender.

Shred the meat, and return to the slow cooker

In a small pot, cook the chilies, the tomatoes, the garlic, and the onion in one cup of water (as shown in the post), blend together and pour through a strainer directly onto the shredded beef. It helps to use a wooden spoon to push down on the mixture so that as much liquid as possible comes out of the strainer. You can use some additional water if the mixture is too thick to strain.

Cook on the low setting for 1-2 more hours.

Assemble tacos and enjoy!

In a medium bowl, whisk together the tequila, lime juice, orange juice, sugar, red pepper flakes and salt. Remove half of the marinade for the cabbage salad and set aside.

In a medium bowl, whisk together the tequila, lime juice, orange juice, sugar, red pepper flakes and salt. Remove half of the marinade for the cabbage salad and set aside.

For the cabbage salad: place the onion, cabbage and radish slices in another medium bowl and add the reserved half of the marinade. Gently toss to combine, cover and refrigerate until ready to serve.

After 20 minutes, transfer the fish to a paper towel-lined tray and pat dry. Brush both sides of the fish fillets lightly with oil.

Heat a large skillet over medium-high heat. Once it is heated, add 2 tablespoons canola oil and turn heat to high. When the oil is hot, carefully add the fish fillets, (skin-side first if still intact) and cook 1-2 minutes each side. Transfer cooked fish to a plate.

To serve, place a warm tortilla on a serving dish, top with fish, cabbage salad, avocado and cilantro. Add a wedge of lime for lime juice and… Enjoy!