Tacos With a Twist

Get ready to expand your range of taco ingredients. Just in time for Cinco de Mayo, we've got tacos made with eggs, white beans and even smoked salmon! Read on for 5 delicious but easy-to-prepare recipes that will have you looking at tortillas in a whole new way…

Do you think tacos begin and end with beef and cheese? It's time to get adventurous with this classic Mexican (and American!) dish. A new cookbook – The Taco Revolution^[1] by Brandon Schultz – offers tacos with a twist, featuring innovative recipes that freshen up this south-of-the-border staple.

In the 5 recipes that follow, you'll find new-style tacos made with ingredients such as smoked salmon and eggs, along with fresh versions of classic favorites like fish tacos and 7-layer dip. Whether you're throwing a Cinco de Mayo party or just having taco night at home, these dishes will have everyone asking for más.

Baja Fish Taco
Makes 2 tacos

Ingredients:
6-ounce filet white fish (cod)
1/4 cup flour
1/4 tablespoon cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
Dash of salt
1/4 cup + 2 tablespoons seltzer
1 cup panko bread crumbs
Vegetable oil for frying
1 tablespoon Baja Taco Sauce per taco (see below)
1/4 cup shredded cabbage
1/2 avocado, sliced
Mango Salsa for topping (see below)
Tortillas

Directions:
1. Cut fish into strips no more than 1 inch wide and 2 inches long. Set aside on plate.

2. Combine flour, cornstarch, garlic powder, chili powder, salt and seltzer in a mixing bowl. Mix until no clumps remain in the batter. Pour panko bread crumbs into another bowl.

3. Dredge a fish strip in batter and drain excess. Strip should be only lightly battered, or bread crumbs will become clumpy. Dip battered strip in bread crumbs to coat, then return to plate. Repeat with all fish strips.

4. Heat about half an inch of vegetable oil in a frying pan and add fish when hot. (To test oil, wet a finger with water and flick a couple of drops into the oil. If it sizzles, it is ready.) Cook 2-½ minutes. Flip and cook another 2 minutes.

5. Spread 1 tablespoon Baja Taco Sauce evenly on tortilla. Top with 2-3 fish pieces (too many and the taco will not close), shredded cabbage and a few avocado slices. Top with Mango Salsa.

Mango Salsa
For a sweet and spicy boost, add a tablespoon or two of this to a pork or fish taco. This is also a perfect salsa for tortilla chips.

Makes about 1-1/2 cups

Ingredients:
1 mango, diced fine
1/4 cup finely diced tomato
1/4 teaspoon chili powder
1 scallion, chopped
Juice of 1/2 small lime
2 teaspoons lemon juice
Dash of salt

Directions:
1. Combine all ingredients in a mixing bowl and chill at least 15 minutes.

2. Refrigerate leftovers.

Baja Taco Sauce
Use this on fish tacos of all kinds, or serve it with homemade fish sticks for a gourmet treat.

Makes 1/2 cup

Ingredients:
1/2 cup sour cream
1 teaspoon paprika
2 tablespoons chopped cilantro
Juice of 1/2 small lime
1/2 teaspoon fine ground sea salt

Directions:
1. Mix all ingredients in small mixing bowl.

2. Refrigerate leftovers.

References

1. ^{^} The Taco Revolution (www.amazon.com)

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