RECIPE # 5186 - SPICY FISH TACOS & CHICKEN TINGA - Wednesday, June 11,2014

RECIPE # 5186 - SPICY FISH TACOS & CHICKEN TINGA - Wednesday, June 11,2014

CREATED Jun 10, 2014


4 tilapia fillets, fresh or thawed if frozen

1 (7.76 oz) can chipotle chile sauce

2 T mayonnaise

¼ c tomato paste

1 (12-14 oz) bag salad greens or slaw mixture

¼-1/2 c chopped cilantro

½ c ranch cucumber dressing or ranch dressing

2 T lime juice

4 (8-inch) flour tortillas, warmed

In a large shallow dish combine chipotle sauce, mayonnaise and tomato paste; stir to blend.  Lay fillets in dish and coat with paste mixture.  Marinate fish for at least 15 minutes.  Coat large skillet with vegetable spray or 1 T olive oil and add fillets. Cook over medium heat for 5-7 minutes on each side (internal temperature of 145F), charring slightly.  In a bowl combine salad mix, cilantro and dressing; toss to mix.  Place in each warm tortilla the salad mix, top with a tilapia fillet and drizzle with fresh squeezed lime juice.  Yield:  4 servings.  If desired, break tilapia fillets into pieces.  Serve with shredded lettuce, pico de gallo, salsa, dressing or sour cream and guacamole.  Shrimp may be used in place of tilapia fillets.

CHICKEN TINGA  (Shredded  Chicken in Chipotle Sauce)

2-4 T chipotle chilies in adobo sauce

1 (10 ¾-oz) can tomato soup

1 (10-oz) container fresh salsa (mild, medium or hot)

2 c diced onions

4 c shredded roasted or grilled chicken

1 pkg tostada shells (8-10)

Optional toppings- shredded lettuce, chopped cilantro, avocado, Crema Mexicana or sour cream, crumbled Queso fresco or shredded Mexican cheese or nacho cheese sauce

Combine chipotle chilies and tomato soup in a food processor or blender and puree.  Remove sauce from processor and stir in salsa; set aside.  Place onions in a large non-stick skillet and cook, stirring, over medium heat about 5-7 minutes; add chicken and stir to mix.  Add chipotle sauce and stir to mix.  Simmer over low heat for 5-10 minutes until hot.  Spoon chicken mixture on top of  heated tostada shells.  Top with shredded lettuce, cilantro, avocado, sour cream or Crema Mexicana and cheese.  Yield:  6-8 servings.


1 (17.3-oz) pkg frozen puff pastry

¼ c butter, melted

½ t vanilla

1 c sugar

1 T cinnamon

½ c semisweet chocolate chips

1 c heavy whipping cream

¼ t vanilla

Pinch ground cinnamon

Thaw 1 sheet of puff pastry according to package directions. Preheat oven to 400F and line a baking sheet with parchment paper and coat with cooking spray.  Stir butter and vanilla together. On a large cutting board or clean counter dusted with flour, roll out puff pastry sheet with rolling pin, just enough to seal creases and form a uniform, rectangular shape.  Using a sharp knife, cut puff pastry crosswise into 1-inch wide strips.  Place on baking sheet and bake until golden brown, about 10-15 minutes.  In a small bowl mix sugar and cinnamon; set aside.  Remove churros (puff pastry strips) from oven, brush with melted vanilla butter and dust with cinnamon sugar. Store leftover churros in an airtight container.  Yield:  18-20 churros

Combine chocolate chips and heavy cream in a bowl and microwave on HIGH for 2 minutes.  Remove bowl and stir continually until chocolate mixture becomes smooth.  Stir in cinnamon and vanilla.  Serve with warm churros.  Refrigerate any remaining chocolate sauce.  Yield:  1 cup