That's What Bob's Cooking: tacos

Showing posts with label tacos. Show all posts

Thursday, May 28, 2020

Chicken Katsu Tacos

I always go down that rabbit hole, when a video recipe pops up on my feed. Usually I’m intrigued enough to make it 3/4 of the way through, at which point they drop whatever they are cooking into a vat of oil or drown it in freshly made queso. Which has the tendency to lose me. This recipe however, snagged me right in. I mean.....Katsu is one of my favorite things to order at a teriyaki restaurant. And tacos, well, tacos. Combine the two and I’m in.

For this recipe, I used what I had. I had chicken beast, I so I replaced breasts for the thighs. And actually forget the sugar in the Tonkatsu sauce, but it still tasted great. Enjoy!

Chicken Katsu Tacos

Ingredients

CHICKEN KATSU

2 cups vegetable oil, for frying
4 boneless, skinless chicken thighs
1 ½ teaspoons kosher salt, plus more to taste
2 cups Panko bread crumbs
3 large eggs, beaten
1 cup all purpose flour

TONKATSU SAUCE

¼ cup ketchup
2 teaspoons sugar
¼ cup Worcestershire sauce

CABBAGE SLAW

½ green cabbage, thinly sliced
½ cup mayonnaise
1 ½ tablespoons rice vinegar
½ teaspoon kosher salt, plus more to taste

FOR SERVING

8 small flour tortillas
sesame seed
scallions, thinly sliced
fresh cilantro leaves
Lime wedges

Preparation

Make the chicken: Fill a heavy-bottomed, high-sided skillet with about ½ inch (1 ¼ cm) of vegetable oil. Heat over medium heat until the oil reaches 350°F (180°C).
Place the chicken thighs on a cutting board and cover with plastic wrap. Pound the chicken with the flat side of a meat tenderizer until all of the thighs are between ¼ in (6 ml) and ⅓ inch (8 ml) thick.
On the cutting board, season the flattened chicken on both sides with the salt.
Add the panko, eggs, and flour to 3 separate shallow bowls.
Coat each piece of chicken in the flour, shaking off any excess, then in the egg, then in the panko. Gently press the panko into the chicken to ensure a thick, even coating.
Working in batches, carefully fry the chicken in the hot oil for about 2 minutes per side, until golden brown and cooked through. Set on paper towels to drain and immediately season lightly with salt.
Make the tonkatsu sauce: In a small bowl, mix together the ketchup, sugar, and Worcestershire sauce. Set aside.
Make the cabbage slaw: In a medium bowl, toss the cabbage, mayonnaise, vinegar, and salt until well coated. Season with additional salt if needed. Set aside.
Wrap the tortillas in a damp kitchen towel and microwave for 30 seconds.
Slice the chicken thighs into ⅓-inch (8 ml) thick pieces. Place about half of a thigh worth of meat onto a flour tortilla. Top with about ¼ cup (25 G) of cabbage slaw, a drizzle of tonkatsu sauce, sesame seeds, scallions, and cilantro. Repeat with remaining chicken to make 8 tacos total. Serve with lime wedges alongside.

Sunday, February 28, 2016

Blackened Mahi Mahi Fish Tacos with Avocado Lime Sauce

16 years ago, when I met my now husband, he told me that he didn’t care for fish. With his being a “vegetarian”, ok Semi-vegetarian, how do you cook for such a person. Well, over the years I have introduced several types of fish to which I have had a great response. Started with Copper River Salmon, Fresh Halibut, and lastly True Cod. (We canned Tuna this past summer, but have yet to have him try it)

So that brings me to tonight’s dinner, Blackened Mahi Mahi Tacos with Avocado Lime Sauce. I took a huge risk with making these, as Craig is not one to like new things….so how do you do introduce such a dinner? You just dodn’t tell him what we were having, until it was in front of him.

Here’s the recipe….

Blackened Mahi Mahi Fish Tacos with Avocado Lime Sauce

Ingredients

Avocado Lime Sauce-

½ cup sour cream

1 ripe avocado

2 tablespoons fresh cilantro

1 tablespoon fresh lime juice

Zest of 1 lime

½ teaspoon serrano pepper seeded and chopped

Blackened Mahi Mahi Tacos

1½ teaspoons smoked paprika

1½ teaspoons dark brown sugar

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

¾ teaspoon ground cumin

¼ teaspoon ground chili pepper

1½ pounds Mahi Mahi filets, cut lengthwise into smaller pieces if needed

1 tablespoon vegetable oil

8 (6-inch) corn tortillas

8 lime wedges

1 cup diced tomatoes

1 cup red cabbage, sliced thin

1 cup green cabbage, sliced thin

Cilantro, for garnish

Directions

1. Combine sour cream, avocado, cilantro, lime juice, lime zest and Serrano pepper in a blender; process until smooth. Transfer to a small bowl and refrigerate.

2. Combine paprika, brown sugar, garlic powder, onion powder, salt, cumin and chili pepper in a small bowl. Sprinkle seasoning evenly over both sides of the fish filets.

3. Heat oil in a large cast-iron skillet or sauté pan over medium-high heat. Add fish to pan; cook 2-3 minutes on each side or until desired degree of doneness.

4. Warm tortillas according to package directions. Divide fish evenly among tortillas. Serve with lime wedges, tomatoes, cabbage, and cilantro.

(I forgot to warm the tortilla’s, but otherwise these were amazing!!!)

My Complete Profile

I was born and raised on the East side of Portland Oregon, by two native and second generation, Oregonians, my Mom and Dad (Jack and Joan). Oregon, and the Northwest are deep in my blood. That being said, I have always had an interest in cooking. I would love to add a warm loving story here about how my Mom nurtured my love of cooking by setting me up on or near the counter top to help with whatever she was cooking. Well, that's not exactly the case.

Being a child of the 70's and 80's, I had a great exposure to classic foods like Spam, Tang, Rice-a-Roni and Hamburger Helper. While many of these premade, sodium roller coaster, treats where regulars on our table, my Mom would have to hold the title as "casserole queen". Casseroles are her favorite and her specialty. Whereas, my Dad was more of a spur of the moment kind of cook. His creations included many of the items from our makeshift pantry. Sometimes, i think he was thinking, "the more ingredients, the better it'll be!". I think my first attempt at cooking would have to have been making cookies, either peanut butter (with the criss-cross fork tine print on top), or chocolate chip cookies. Over the years I have made so many of both of these recipes, I have surely lost count.

During middle school, my Mom encouraged me to take Home Economics, thinking that all kids, boy or girl, should know how to cook out in this world. This sparked a growing interest in cooking. So when I entered my junior year of High School, at David Douglas, I enrolled in the culinary arts program, we called it Food Services I. This was a class that had been offered many years before, where the students ran a restaurant, The Kilt, during the lunch periods. Unfortunately, since the class had not been offered in several years, so we didn’t have enough students to open the restaurant, that year. Within the first few weeks of this class, my instructor asked if I'd like to be involved in an outside "club" (kind of like a version of Eagle Scouts) that was mentored by local business owners. It sounded interesting so I joined (not to mention it got me out of the first 2 periods of the day).

At our first meeting I was approached by Sylvia Poesdel, the owner of the Portland landmark restaurant, Sylvia's Italian Restaurant & Dinner Theatre. She asked me if I would be interested in an afterschool job, coming to work for her to learn the cooking/chef trade on the job. I jumped at the chance and started in October of 1985. During my senior year I rejoined the culinary arts program (Food Services II) and this year we were able to reopened the restaurant, which the rest of the students voted me to manage. I just absolutely loved it! I worked at Sylvia's until after I graduated, in 1989. I learned a lot about the restaurant industry, and I would have to say it would be one of just a few life altering jobs I have had throughout my career.

After high school, while I was working at Sylvia's, I applied to culinary arts school. The Two things kept me from continuing my career in culinary arts, were financial and having worked out in the field, I saw so many negative attributes to being a chef, I decided that since I love to cook, I wanted it to be a hobby, and not a drag to go work each day.

When I left Sylvia's, I worked at a hotel, then Safeway. From there I joined Fred Meyer in the Service Deli, and was quickly promoted to a manager. During the next 8 years, I worked throughout the Portland and Southern Oregon areas. In 1998, I earned a promotion to the regional specialist position (District Manager) in Seattle. During this career move, I learned so much about the Food Service industry. I was charged to develop a new service salad case program, as well as work on a new catering program. I had the opportunity to work with manufacturers to develop these new programs.

In 2000, I met the love of my life, Craig. I also, moved from the food service program to the grocery department as an assistant manager. In the capacity I learned to develop my management skills as well as managing inventory. By being the best in my category, I earned the position of manager, where I moved from store to store cleaning up and reorganizing as I went. I also was entrusted with training future Food managers for the region. At which point I was pursued by another company to run a store for them, and enter back into the restaurant industry. During these 3 years, I learned the Restaurant Supplier side of the business. While I enjoyed the time I spent in this opportunity, I yearned to go back to the Grocery industry, and spend more time with my first love, cooking, and writing about my adventures….in the kitchen!