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Zesty Grilled Shrimp Tacos with South of the Border Corn and Cotija Salsa

Zesty Grilled Shrimp Tacos with South of the Border Corn and Cotija Salsa

tacojunk July 6, 2015 Comments Off on Zesty Grilled Shrimp Tacos with South of the Border Corn and Cotija Salsa

Ingredients 1 pound raw shrimp, peeled + deveined 1/4 cup olive oil juice + zest of 1 lemon juice + zest of 1 lime 2 cloves garlic, minced or grated 1 teaspoon smoked paprika

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Breakfast Tacos with Fire Roasted Tomato Salsa

Breakfast Tacos with Fire Roasted Tomato Salsa

tacojunk June 6, 2015 Comments Off on Breakfast Tacos with Fire Roasted Tomato Salsa

Ingredients 1 lb Russet potatoes (about 3 medium)* 1 3/4 cups refried beans, homemade or store bought** 8 oz bacon, cooked and chopped and 2 1/2 Tbsp drippings reserved 6 large eggs 1/3 cup

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Breakfast Tacos with Fire Roasted Tomato Salsa

Breakfast Tacos with Fire Roasted Tomato Salsa

tacojunk May 3, 2015 Comments Off on Breakfast Tacos with Fire Roasted Tomato Salsa

Ingredients 1 lb Russet potatoes (about 3 medium)* 1 3/4 cups refried beans, homemade or store bought** 8 oz bacon, cooked and chopped and 2 1/2 Tbsp drippings reserved 6 large eggs 1/3 cup

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Loaded Huevos Rancheros Tacos

Loaded Huevos Rancheros Tacos

tacojunk March 27, 2015 Comments Off on Loaded Huevos Rancheros Tacos

Ingredients: 1 green pepper 1 yellow onion 4 cloves garlic ½ tablespoon olive oil 1 dried ancho chili 1 teaspoon dried oregano 1 teaspoon ground cumin ½ tablespoon ground chipotle pepper 28-ounce can diced

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Fish Tacos

Fish Tacos

tacojunk January 4, 2015 Comments Off on Fish Tacos

Ingredients: Tacos: 1 pound white flaky fish, such as mahi mahi or orata 1/4 cup canola oil 1 lime, juiced 1 tablespoons ancho chili powder 1 jalapeno, coarsely chopped 1/4 cup chopped fresh cilantro

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Fish Tacos with Habanero Salsa

Fish Tacos with Habanero Salsa

tacojunk December 16, 2014 Comments Off on Fish Tacos with Habanero Salsa

Ingredients: 2 tablespoons achiote paste 4 tablespoons lime juice 2 tablespoons olive oil 4 cloves garlic, finely chopped 1 teaspoon cumin 1 teaspoon salt 3 (8-ounce) snapper fillets 8 (6-ounce) flour tortillas, warmed Garnishes:

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