Habaneros Taco Truck Recipes

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FISH TACOS WITH HABANERO SALSA



Fish Tacos with Habanero Salsa image

Provided by Bobby Flay

Categories     main-dish

Time 2h28m

Yield 4 servings

Number Of Ingredients 20

2 tablespoons achiote paste
4 tablespoons lime juice
2 tablespoons olive oil
4 cloves garlic, finely chopped
1 teaspoon cumin
1 teaspoon salt
Three 8-ounce snapper fillets
Eight 6-ounce flour tortillas, warmed
Shredded lettuce
Avocado slices
Habanero Salsa, recipe follows
4 small red, ripe tomatoes, chopped
1/4 cup minced red onion
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
2 cloves garlic, finely chopped
1/4 teaspoon ground cumin
2 teaspoons fresh lime juice
1 teaspoon finely chopped habanero pepper
Salt

Steps:

  • Combine the achiote, lime juice, olive oil, garlic, cumin and salt. Rub the mixture on both sides of the fish. Cover with plastic wrap and refrigerate for 2 hours. Preheat grill, brush the fish with olive oil and grill for 4 minutes on each side for medium-well.
  • Mix all ingredients together. Serve at room temperature.

Nutrition Facts : Calories 415 calorie, Fat 10.5 grams, SaturatedFat 2 grams, Cholesterol 63 milligrams, Sodium 946 milligrams, Carbohydrate 36 grams, Fiber 3 grams, Protein 41 grams, Sugar 4 grams

CRISPY CHICKEN STREET TACOS



Crispy Chicken Street Tacos image

Inspired by Mexican food truck fare, this recipe uses traditional ingredients like habanero, garlic, cilantro and lime juice combined with crumbled cotjia cheese and Tyson® Crispy Chicken Strips for a new twist on an authentic family favorite.

Provided by Food Network

Categories     main-dish

Time 37m

Yield 4 Servings

Number Of Ingredients 11

1-1/4 pounds Tyson® Crispy Chicken Strips
1/2 cup barbecue sauce
6 tablespoons fresh lime juice, divided
1 red onion, diced
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped
2 tablespoons habaneros, minced
1/2 teaspoon salt
1/8 teaspoon pepper
8 white corn tortillas, small
1/2 cup cotjia cheese, crumbled

Steps:

  • 1.Prepare Crispy Chicken Strips according to package directions. When cooked, slice lengthwise and set aside. 2.Prepare lime barbecue sauce in a small bowl by mixing BBQ sauce and 2 tablespoons of fresh lime juice. 3.In separate bowl prepare the fiery habanero pico de gallo by mixing together red onion, garlic, ¼ cup lime juice, cilantro, habanero, salt and pepper. 4.Heat a dry large skillet over medium-high heat and toast the tortillas until soft and pliable. Fill immediately, or cover with a damp towel. 5.To assemble layer lime barbecue sauce, fiery habanero pico de gallo and sliced Crispy Chicken Strips on warmed tortillas. Top with crumbled cotjia cheese. - Remember to wash hands and surfaces before preparing food

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