Best Charred Spiced Bonito Tacos Recipes

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CHARRED ALASKA HALIBUT TACOS WITH CILANTRO PESTO



Charred Alaska Halibut Tacos with Cilantro Pesto image

by Natalie Kahn, Valencia, CA

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 (2 tacos each)

Number Of Ingredients 14

1 pound Alaska Halibut fillets
Olive oil
8 small (4-inch) corn tortillas
½ head red cabbage, finely shaved
1/4 cup cotija cheese
Garnish: Lime wedges
1 bunch cilantro
1 bunch flat leaf parsley
1 jalapeno, minced
¼ cup toasted Pepitas (pumpkin seeds)
1 clove garlic, minced
¼ cup cotija cheese
¼ cup extra-virgin olive oil
Salt and pepper, to taste

Steps:

  • Combine all pesto ingredients in a blender or food processor; blend. Drizzle in more olive oil or water, if needed, until you get a salsa-like consistency. Season to taste with salt and pepper; set aside. Heat grill to medium-high heat (400°F). Brush halibut and grill surface with oil; grill 5 to 7 inches from heat about 8 minutes, turning once during cooking. Cook just until fish is opaque throughout. Season with salt and pepper. To assemble tacos: Char tortillas on grill or grill pan. Top each taco with a big pinch of shaved red cabbage. Break halibut into chunks and distribute evenly between tortillas. Top with a generous spoonful of pesto, a sprinkle of extra cotija cheese, and a lime wedge.

CHICKEN TACOS WITH CHARRED TOMATOES



Chicken Tacos With Charred Tomatoes image

I found this recipe on the Eating Well website. Charring tomatoes in a hot, dry skillet makes them smoky and flavorful; in combination with fresh herbs and spices, they elevate this dish from "everyday" to "ta-da!" Serve the tacos with reduced-fat sour cream.

Provided by Chef Jean

Categories     < 60 Mins

Time 35m

Yield 6 tacos, 2 serving(s)

Number Of Ingredients 12

2 plum tomatoes, cored
8 ounces chicken breasts, boneless, skinless trimmed of fat
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons canola oil, divided
1/2 cup white onion, finely chopped
1 garlic clove, minced
1 small jalapeno pepper, seeded and minced
2 teaspoons lime juice, plus lime wedges for garnish
2 teaspoons fresh cilantro, chopped
2 scallions, chopped
6 small corn tortillas, heated (see Tip)

Steps:

  • Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
  • Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.
  • Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.
  • Tips & Notes.
  • Tip: Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.

CHARRED SPICED BONITO TACOS



Charred Spiced Bonito Tacos image

For some reason, small tunas like the bonito are not as popular fresh as the large yellowfin and bigeye tunas. Bonito has a delicate yet rich flavor. In this recipe, the fish is highly seasoned, grilled, and then broken up into pieces with the tines of a fork and used as the filling for tacos. The slight bitterness from the grilling combined with the smoky richness of the seasoned fish is a perfect excuse to experiment with several salsas as accompaniments. I particularly recommend Charred Tomato Mint Salsa. Don't forget to have plenty of soft, fresh tortillas on hand.

Provided by Reed Hearon

Yield Serves 4

Number Of Ingredients 8

1 pound bonito, mackerel, or yellowfin tuna fillet, cut into 2- by 4- by 1-inch strips, or 1 small whole mackerel
2 tablespoons freshly squeezed lime juice, plus more, if necessary
1/4 cup olive oil, plus more for oiling grill
2 tablespoonschipotle rub
2 tablespoons diced radish
2 tablespoons very thinly sliced scallion, white and green parts
charred tomato mint salsa
8 small tortillas, heated

Steps:

  • Light the grill. In a medium-sized, nonreactive bowl, toss the fish with lime juice, 1/4 cup olive oil, and Chipotle Rub. Cover, refrigerate, and let marinate about 1 hour. Oil grill and cook fish over a hot fire until lightly charred and medium-rare (it should still be pink in the middle), about 3 minutes.
  • In a warm bowl (so fish does not cool too much), shred fish. Taste for seasoning and sprinkle with a little more Chipotle Rub and lime juice, if needed. Top with radish and scallion and serve warm with salsa and tortillas.

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