Crunchy Taco Wrap

The other day I had a craving for tacos. But, I didn’t want them on a crunchy shell with watered down ground beef, and messy salsa. I started thinking, “how can I incorporate those flavors into a wrap?” Inspired by my Southwest Chicken Burrito, I came up with the idea for this Crunchy Taco Wrap. When I think of wraps, I think of crispy fresh vegetables. So, instead of using bottled salsa, I made fresh Pico de Gallo to top the seasoned ground beef. I even made my own taco seasoning mix. To give the meat a little creaminess, I drizzled the beef with a home-made nacho cheese sauce and added a couple of dollops of sour cream. The wraps were rolled (burrito style) and browned in a skillet to give them a crispier texture. This recipe is kind of a cross between a taco and a Crunchwrap Supreme, but the fresh ingredients makes it so much more flavorful and a much healthier option. Despite the fact that everything was made from scratch, this was still on the table in less than 30 minutes.

The Pico de Gallo needs an hour of refrigeration to give the flavors a chance to meld, so you may want to prepare this earlier in the day. After that, everything comes together in no time.

To prepare Pico de Gallo: Seed and finely chop tomatoes. Finely chop 1/2 of a red onion. Chop cilantro. Seed and finely chop jalapeno peppers. Juice limes. In bowl, combine tomatoes, onion, cilantro, jalapenos and lime juice. Stir well to combine. Cover and refrigerate for at least an hour.

To prepare taco seasoning mix:  

In small re-sealable plastic bag (or airtight container), combine chili powder, cumin, salt, black pepper, crushed red pepper flakes, garlic powder, oregano and paprika. Shake well to thoroughly combine.

In large skillet, over medium-high heat, add ground beef. Season with 1-1/2 Tablespoons of taco seasoning mix. Brown, stirring occasionally to break up beef.

Meanwhile prepare nacho cheese sauce:  

In medium saucepan, over medium-high heat, melt butter. Whisk in cornstarch and cook for 1 minute. Slowly whisk in milk. Sauce will be thick, so add more milk to thin it down. Simmer about 2 minutes, then add cream cheese, Cheddar cheese, hot sauce and 1 teaspoon of taco seasoning mix. If still too thick, add more milk until the sauce is of desired consistency.

To prepare wraps:  Scoop a generous portion of browned beef down center of tortilla. 

Top with a heaping helping of Pico de Gallo. Drizzle with nacho cheese sauce. Then top with 2 or 3 small dollops of sour cream. 

Tuck in ends and roll burrito style. 

Spray rolled burritos with non-stick cooking spray. Brown in preheated skillet.

Flip to brown other side.

Serve warm with additional Pico de Gallo.

CRUNCHY TACO WRAP
Posted by: www.meldingmagic.com

INGREDIENTS:

Pico de Gallo:

• 4 ripe Roma or plum tomatoes, seeded and finely chopped
• 1/2 large red onion, finely chopped
• 1/2 cup chopped cilantro
• 2 jalapeno peppers, seeded and finely chopped
• 1-1/2 Tablespoons lime juice
• Salt, to taste

Taco Seasoning Mix:

• 2 Tablespoons chili powder (preferably hot Mexican chili powder)
• 2 Tablespoons cumin
• 1/2 Tablespoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon crushed red pepper flakes (reduce amount if you want less heat)
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 2 teaspoons paprika (preferably Spanish paprika)

Nacho Cheese Sauce:

• 1-1/2 Tablespoons butter
• 1 Tablespoon cornstarch
• 3/4 cup milk, plus more to get desired consistency
• 3 Tablespoons cream cheese
• 2 cups grated Cheddar cheese
• 3/4 teaspoon hot sauce
• 1 teaspoon taco seasoning mix (recipe above)

Wrap Ingredients:

• Large (10-inch) flour tortillas
• 2 pounds lean ground beef
• 1-1/2 Tablespoons taco seasoning mix (recipe above)
• Prepared Pico de Gallo (recipe above)
• Prepared Nacho cheese sauce (recipe above)
• Sour cream, optional

DIRECTIONS:
1. To prepare Pico de Gallo: In bowl, combine tomatoes, onion, cilantro, jalapenos and lime juice. Stir
    well to combine. Cover and refrigerate for at least an hour.
2. To prepare taco seasoning mix:  In small re-sealable plastic bag (or airtight container), combine chili
    powder, cumin, salt, black pepper, crushed red pepper flakes, garlic powder, oregano and paprika.
    Shake well to thoroughly combine.
3. To prepare nacho cheese sauce: In medium saucepan, over medium-high heat, melt butter. Whisk in
    cornstarch and cook for 1 minute. Slowly whisk in milk. Sauce will be thick, so add more milk to thin it
    down (if desired). Simmer about 2 minutes, then add cream cheese, Cheddar cheese, hot sauce and 1
    teaspoon of taco seasoning mix. If still too thick, add milk until the sauce is of desired consistency.
4. In large skillet, over medium-high heat, add ground beef. Season with 1-1/2 Tablespoons of taco seasoning
    mix. Brown, stirring occasionally to break up beef.
5. To assemble wraps: Scoop a generous portion of browned beef down center of tortilla. Top with a
    heaping helping of Pico de Gallo. Drizzle with nacho cheese sauce. Then top with a couple of small
    dollops of sour cream. Tuck in ends and roll burrito style. Spray rolled burritos on both sides with
    non-stick cooking spray. Brown in preheated skillet. Flip to brown other side.
6. Serve warm with additional Pico de Gallo.

Grilled Shrimp Tacos, Mango Slaw and Chipotle Cream

This past weekend, the weather was so warm and “springlike,” our outdoor grill was beckoning us. Was I ever excited to be able to fire up the grill again. I have had this overwhelming craving for shrimp tacos. It’s been on my mind for so long now, I already had the flavor combinations planned out. It had to be spicy, because grilled shrimp doesn’t cut it for me unless it’s got some heat. But, I also wanted to add a little tropical sweetness to offset the heat. So, I decided on spicy grilled shrimp, combined with a sweet and spicy mango slaw, then topped off with a chipotle cream. The only thing I wasn’t sure of was how to serve them, on a soft flour tortilla, or a crunchy corn taco shell. The easiest way to solve that dilemma was to serve them up both ways, so I did. The shrimp were marinated in a sauce that included the zesty flavor of lime, the spicy heat of jalapeno pepper and the sweetness of honey, combined with cilantro, garlic, cumin and chili powder. For the slaw, I combined cabbage, mango, red onion and blended it with some of the reserved marinade/sauce. Then the whole taco was topped off with a cool, but spicy, blend of sour cream and chipotle chilis. I could eat these every night of the week and never tire of them. These were amazing! Mike preferred the soft tacos, whereas, I was more partial to the crunchy shell. (Guess, I’ll be making them both ways from now on.) As far as taste goes, we couldn’t get enough of them. The shrimp was gone long before the slaw was. No problem, Mike made perfect use of the leftover slaw, the next day he grilled some hot dogs and topped it off with the mango slaw (the Carolina way). 

Soak wooden skewers by submerging in pan of cold water. A 9x13-inch baking dish worked fine for me. Place about a dozen skewers in the water. You may need to weigh the skewers down as they will be a bit buoyant. I use butter knives for this. Leave skewers soaking in water for a minimum of 30 minutes. 

Prep the veggies for the marinade/slaw sauce: Zest and juice limes. 

Chop cilantro. Mince garlic. Finely dice jalapenos (a mini food processor works well).

Make marinade/slaw sauce: In another bowl, whisk together olive oil, lime juice, lime zest, cilantro, jalapeno pepper, honey, cumin, garlic, chili powder and salt. (You should end up with a heaping cup of marinade/slaw sauce.)

Peel and devein shrimp. Remove tails.

In large resealable plastic bag, add shrimp and 2/3 of the marinade/slaw sauce (about 2/3 cup). Seal bag and roll bag around until shrimp is thoroughly coated with the marinade. Marinate in the refrigerator for 30 minutes.

 
Prepare veggies for slaw: Pit, peel and finely dice mango (you want pieces of mango small enough to fit in taco shell). 

Shred cabbage (if not using slaw mix in bag). Dice red onion. 

In large bowl, combine shredded cabbage, diced red onion and chopped mango with the remaining marinade (about 1/3 cup). Cover and refrigerate until ready to serve.

Make Chipotle Cream: Finely chop chipotle chilis (a mini food processor works well). 

In small bowl, mix together sour cream and chipotle chilis until thoroughly combined. Cover and refrigerate until ready to use.

Preheat grill.

After shrimp have marinated 30 minutes, drain and remove from bag. Thread the shrimp onto skewers (about 3 or 4 per skewer). 

Place shrimp on grill, leaving some of the skewers to hang over the grill’s edge (for easier turning). 

Cook for 6 to 10 minutes, turning once, until shrimp are done. 

Meanwhile, heat taco shells in oven (according to package directions). If using flour tortillas, heat the tortillas on the grill, or in a skillet on stovetop, for about 30 seconds per side, or until heated through.

To serve: Remove shrimp from skewers. Line taco shell/tortilla with some mango slaw, top with shrimp (3 to 4 shrimp), then add a dollop of chipotle cream sauce over the top. Serve with lime wedges.

GRILLED SHRIMP TACOS, MANGO SLAW AND CHIPOTLE CREAM
Source: Adapted from Unsophisticook
Posted by: www.meldingmagic.com

INGREDIENTS:

Chipotle Cream:

• 8 ounces sour cream
• 2-3 teaspoons finely chopped chipotle chilis in adobo sauce, or to taste

Marinade/Slaw Sauce (should make a little over a cup):

• 1/4 cup plus 2 Tablespoons, olive oil
• 1/4 cup plus 2 Tablespoons, fresh lime juices
• Zest of 3 limes
• 3 Tablespoons chopped cilantro
• 3 Tablespoons finely diced jalapeno pepper, with seeds
• 1-1/2 Tablespoons honey
• 1-1/2 teaspoons cumin
• 3 cloves garlic, minced
• 3/4 teaspoon chili powder
• 3/4 teaspoon salt

Shrimp:

• 2 pounds medium shrimp, peeled and deveined, tails removed
• Remaining 2/3 cup of marinade above
• About 12 wooden skewers (for grilling)

Mango Slaw:

• 1 (16 ounce) bag cole slaw mix, or 3 cups shredded red cabbage
• 1 large mango, peeled and diced
• 2 Tablespoons finely diced red onion
• 1/3 cup of marinade above

To Serve:

• Hard Corn Taco Shells, heated; or flour tortillas, heated
• Lime wedges

DIRECTIONS:
1. Soak wooden skewers by submerging in pan of cold water. Use butter knives to keep skewers
    submerged in the water. Let soak for a minimum of 30 minutes (preferably longer).
2. Make Chipotle Cream: In small bowl, mix together sour cream and chipotle chilis until thoroughly
    combined. Cover and refrigerate until ready to use.
3. Make marinade/slaw sauce: Whisk together olive oil, lime juice, lime zest, cilantro, jalapeno pepper,
    honey, cumin, garlic, chili powder and salt.
4. In large resealable plastic bag, add shrimp and 2/3 of the marinade/slaw sauce (about 2/3 cup). Seal
    bag and roll bag around until shrimp is thoroughly coated with the marinade. Marinate in the
    refrigerator for 30 minutes.
5. Make mango slaw: In large bowl, combine shredded cabbage, diced red onion and chopped mango
    with the remaining marinade (about 1/3 cup). Cover and refrigerate until ready to serve.
6. Preheat grill.
7. After shrimp have marinated 30 minutes, drain and remove from bag. Thread the shrimp onto
    skewers (about 4 per skewer). Place shrimp on grill, leaving some of the skewers to hang over the
    grill’s edge (for easier turning). Cook for 6 to 10 minutes, turning once, until shrimp are done. Remove
    shrimp from skewers and put on plate.
8. Meanwhile, heat taco shells in oven (according to package directions). If using flour tortillas, heat the
    tortillas on the grill, or in a skillet on stovetop, for about 30 seconds per side, or until heated through.
9. To serve: Line taco shell/tortilla with some mango slaw, top with shrimp (3 to 4 shrimp), then add a
    dollop of chipotle cream sauce over the top. Serve with lime wedges.

Fish Tacos with Cabbage Slaw and Spicy Sriracha Sauce

My son lives in San Diego, which is basically America’s home to fish tacos. Personally, I’ve never had a fish taco before and was curious to see what all the fuss was about. After all, when I’m ready to move in with my son, I want to be familiar with his food favorites. (Just kidding, Mark….I’m not moving in…..yet…LOL.) There are literally thousands of recipe variations from spicy Mexican to grilled Asian infused. As my first attempt, I chose a grilled version with a cabbage slaw flavored with toasted sesame oil. I then topped it off with a spicy Sriracha sauce (similar to what I made for my SpicySweet Potato Fries, but I increased the Sriracha to pump up the heat a little). Hubby was not at all happy when I announced what I was making for dinner. He literally pouted all day, because he had made up his mind beforehand that he wasn’t going to like it. But, I plunged ahead anyway, and convinced him to give it a fair shot. As it turned out, Mike scoffed down 3 of them, didn't hesitate to eat leftovers the next day, and ended up praising my meal choice. See? You can teach an old dog new tricks!

Ingredients for Cabbage Slaw

 

Ingredients for Fish Tacos. Use smaller Taco-sized tortillas (not Burrito-sized as shown above).

Prepare veggies: If not using pre-packaged slaw mix, shred Napa or Savoy cabbage. Chop cilantro and tomatoes. Thinly slice green onions. Juice limes (you’ll need 5 Tablespoons total). Mince garlic (for sauce).

Prepare spicy Sriracha sauce: Combine sour cream (or Greek yogurt), garlic, lime juice, Sriracha, salt and pepper. Mix well. Cover and refrigerate until ready to use.

 

Ingredients for Spicy Sriracha Sauce. (Missing from pic: lime, for juice)

Prepare cabbage slaw: Combine shredded cabbage, tomatoes, green onions and cilantro in a large bowl. Add lime juice, olive oil, sesame oil and a pinch of salt. Toss well to combine. Refrigerate until ready to use.

Prepare marinade for fish fillets: In a small bowl, whisk together the olive oil, lime juice, salt and pepper.

I used cod fillets, which I find to be a little too oily without rinsing first. So, I lightly rinse it under cold water, then pat it thoroughly dry with paper towels.

Place fish fillets in resealable plastic bag. Pour marinade over the fillets. Seal bag and let marinate in refrigerator for 20 minutes.

Remove fish from the marinade and grill on a preheated grill, or nonstick grill pan, over medium-high heat until cooked, and fish flakes easily with a fork, about 3 minutes per side. Set the fish aside.

Heat the tortillas on the grill, or grill pan, for about 30 seconds on each side. 

Flake the fish with a fork.

Top each tortilla with cabbage slaw, fish and spicy Sriracha sauce to taste. Serve with lime wedges.

FISH TACOS WITH CABBAGE SLAW AND SPICY SRIRACHA SAUCE
Source: Kelchner Food Products
Posted by: www.meldingmagic.com

INGREDIENTS:

Spicy Sriracha Sauce:

• 1 cup sour cream, or 1 cup Greek yogurt
• 1 small garlic clove, minced
• 1 Tablespoon freshly squeezed lime juice
• 4 teaspoons Sriracha
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

Cabbage Slaw:

• 4 cups pre-packaged slaw mix, or very thinly sliced Napa or Savoy cabbage
• 1 cup chopped fresh cilantro
• 2 Tablespoons fresh lime juice
• 1 Tablespoons olive oil 
• 1 teaspoon toasted sesame oil
• 1 cup chopped plum or Roma tomatoes
• 1 cup thinly sliced green onions
• Pinch of salt

Fish Taco:

• 2 Tablespoons olive oil
• 2 Tablespoons freshly squeezed lime juice
• 1 teaspoon salt
• 1-1/4 to 1-1/2 pounds white flaky fish fillet, like tilapia, cod or halibut
• 8 taco size flour tortillas
• Freshly ground black pepper
• 1 lime, sliced for garnish (optional)

             
DIRECTIONS:

Spicy Sriracha Sauce Directions:
1. Combine all sauce ingredients in small bowl. Whisk to combine. Cover and refrigerate.

Cabbage Slaw Directions:
1. Combine shredded cabbage, tomatoes, green onions, and cilantro in a large bowl. Add lime juice,
     olive oil, sesame oil and a pinch of salt; toss well to combine. Refrigerate before use.

Fish Taco Directions:

1. In a small bowl, whisk together the olive oil, lime juice, salt and pepper.  Pour over the fish fillets and
    let marinate for 20 minutes.
2. Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-
    high heat until cooked, about 3 minutes per side. Set the fish aside.
3. Heat the tortillas on the grill or grill pan for 30 seconds on each side. Flake the fish with a fork. Top
    each tortilla with cabbage slaw, fish, and Spicy Sriracha Sauce to taste.  Serve with lime wedges.