Shrimp Tacos with Cilantro Pesto

Source: What’s Cooking San Antonio? by Pat Mozersky

Cilantro Pesto
2 cloves garlic
1 to 2 serrano chiles, stemmed
2 cups cilantro
2 tablespoons pumpkin seeds (or pine nuts) toasted
    in a 350 degree F oven for 5 to 7 minutes
2 tablespoons grated Parmesan cheese
4 ounces mild goat cheese
2 to 3 tablespoons olive oil

Shrimp
2 pounds medium-size shrimp
1/4 cup olive oil
Lime juice
Red pepper flakes, optional
Salt and pepper, to taste

For serving
Flour or corn tortillas
2 to 3 avocados, sliced, optional
Salsa

To make cilantro pesto, pur?e garlic, chiles, cilantro, pumpkin seeds (or pine nuts), Parmesan cheese, goat cheese and oil in a blender until mixture is a smooth paste. Pour into a serving bowl. Pesto can be made a day ahead, covered and refrigerated until needed.

Peel and devein shrimp and place in a resealable baggie or a nonreactive dish. Mix olive oil and lime juice together with pepper flakes and pour over shrimp. Marinate for 15 minutes, then salt and pepper to taste. Shrimp can be threaded on skewers and grilled over medium coals for 3 to 4 minutes per side.

To cook shrimp in a skillet, add 1 to 2 teaspoons oil to skillet and heat. Add shrimp and cook just until done, when shrimp appear opaque and not translucent. Remove from heat, place on a serving platter and set aside.

Warm tortillas in oven or microwave. Serve platter of shrimp, along with tortillas and bowls of cilantro pesto, avocado and salsa. Allow guests to assemble their own tacos.

NOTE: For dessert, serve crumbled pralines over vanilla ice cream.

Makes 6 servings.

Pork Fajitas

1 1/2 pounds pork cutlets (about 1/4-inch thick)
1/4 cup corn oil
1 teaspoon grated lime peel
1/4 cup lime juice
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 large onions, sliced 1/4-inch thick (about 2 cup)

Cut pork cutlets in half. Pound between wax paper to 1/8-inch thickness.

In shallow baking dish, stir corn oil, lime peel and juice, garlic, cumin, oregano and pepper until blended. Add pork and onion slices; turn to coat. Cover; refrigerate several hours or overnight.

Remove pork and onions from marinade. Grill or broil 4-inches from heat, 6 to 8 minutes or until tender and lightly browned.

Makes 8 servings.

Margarita Fajitas

You’ll want to start this four days before serving!

1 (1 1/2 pound) round steak, fat trimmed
1/4 cup tequila
1/2 cup lime juice
1 cup vegetable oil
4 tablespoons liquid smoke
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1/2 teaspoon salt
3/4 teaspoon paprika
1/2 cup chopped green bell pepper
1 cup chopped green onions, tops and bottoms
1 cup chopped tomatoes
8 to 10 (6-inch) flour tortillas

Slice partially frozen round steak into thin, long strips. Marinate 2 hours in flat dish with mixture of tequila and lime juice.

Mix cooking oil, liquid smoke, Worcestershire sauce, pepper, salt and paprika and marinate meat, covered, in refrigerator for four days.

Heat a heavy cast iron skillet over medium high heat; drizzle marinade into the skillet. When hot, add steak strips, stirring occasionally. Three or four minutes before meat reaches desired doneness, stir in onion and green pepper. When done, ladle onto hot plates, and top with chopped tomato. Serve with warmed flour tortillas.

Serves 4.

Creamy Fish Tacos

6 fajita-size flour tortillas or corn tortillas, warmed
1 (1 ounce) package chicken taco spices and seasonings, divided
1/2 cup sour cream
2 to 3 tablespoons milk
1 tablespoon vegetable oil
1 tablespoon lime juice
16 ounces cod or orange roughy filet
Sliced cabbage

Garnishes: lime wedges, sliced olives, salsa, chopped fresh cilantro, shredded cheese.

Sauce: Combine 2 teaspoons chicken taco spices with sour cream and enough milk to thin to pouring consistency; set aside.

Seasoning Paste: Combine remaining chicken taco spices, oil and lime juice. Brush seasoning paste over entire fish. Grill or broil until fish begins to flake easily, about 10 to 12 minutes. Evenly divide fish among tortillas, top with cabbage and sauce, fold and serve with lime wedges and garnishes.

If desired, add coleslaw or a baked potato as a side dish.

Chimichangas

Source: Pace Foods

2/3 cup picante sauce
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese (4 ounces)
2 green onions, chopped
6 (8-inch) flour tortillas
2 tablespoons butter or margarine, melted

Mix picante sauce, cumin, oregano, chicken, cheese and onions. Place about 1/2 cup chicken mixture in center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on baking sheet. Brush with margarine.

Bake at 400 degrees F for 25 minutes or until golden.

Garnish with additional cheese and green onion. Serve with additional picante sauce.

Makes 6 chimichangas.

Chicken Tacos

1/4 cup green onion chopped
1 tablespoon shortening
2 cups shredded cooked chicken
1 (8 ounce) can green chile sauce
Salt to taste
Corn tortillas
1 cup Cheddar cheese, grated
1 cup chopped lettuce
1 cup chopped tomatoes
1 cup sour cream
1 cup guacamole

Saut? the onion in the shortening until transparent, add the chicken, green chile sauce and salt to taste.

To prepare the soft tortillas, pour oil into a pan and heat until water pops. Place the tortillas, one at a time, into the oil one at a time, flip over and place on a paper towel to drain. Put chicken into tortilla and top with cheese, lettuce, tomatoes, sour cream and guacamole.

Chicken Fajitas

1 tablespoon oil
1 clove garlic, crushed
1 chicken breast, cut into 1/4 x 2-inch strips
1/2 green bell pepper, cut into julienne strips
1/2 onion, cut into rings
1/2 tablespoon liquid smoke
1/2 teaspoon salt (if desired)
1/4 teaspoon pepper
2 tablespoons lime juice
Flour tortillas

Marinate chicken in lime juice while slicing vegetables to prepare fajitas.

Heat oil and saut? garlic; add onion rings and bell pepper; saut?. Remove from skillet. Add more oil if necessary, then chicken strips, liquid smoke, salt and pepper. Saut? until chicken is white.

Add vegetables to reheat. Serve on warmed flour tortillas with Pico De Gallo and guacamole. Sour cream may be served on the side.