Best Cotija And Corn Tacos With Lime And Mango Recipes

Cilantro Lime Chicken Tacos With a Mango and Black Bean Salsa image

Provided by MarraMamba

Categories Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 20

3 small limes, juice and zest of
3 -4 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
sea salt & freshly ground black pepper, to taste
1/4 cup fresh cilantro, chopped
4 boneless skinless chicken breasts, trimmed of any fat
2 large ripe mangoes, peeled and chopped
1 (8 ounce) can black beans, drained and rinsed
2 green onions, chopped
1 jalapeno, chopped (I removed the seeds and veins)
1 handful fresh cilantro, chopped
1 teaspoon cumin
1 large lime, juice of
corn tortilla, warmed
Cotija cheese
sour cream
guacamole

Steps:

Place first 8 ingredients in a large zip lock back and combine thoroughly. Add the chicken breasts and mix until the breasts are evenly coated. Place in the refrigerator to marinate for 2-4 hours.
Peel and chop the mango. Rinse and drain the black beans. Chop the green onions, jalapeno and cilantro. In a small bowl, combine the lime juice and cumin until well mixed. Place the mango, black beans, green onions, cilantro, and jalapeno in a large bowl. Pour the lime/cumin mixture over and mix gently. Taste - add more lime juice if needed.
Grill chicken breasts until thoroughly cooked. Let the meat rest for at least 5 minutes before slicing into thin slices. Place the corn tortillas in a panini grill for 30 seconds (or cook them in a dry skillet on each side for 45-60 seconds). Layer the warmed tortilla with sour cream, sliced chicken, cotija cheese, mango and black bean salsa. Serve with a side of guacamole and salsa. Enjoy.

Baja Style Fish Tacos image

Provided by stephanie tate

Time 35m

Number Of Ingredients 22

FOR THE FISH
1 lb fresh cod, tilapia or other light white fish cut into strips
1 large egg
1/2 c milk
1 c fine corn meal
salt and pepper (I just eyeball this)
1 pinch cayenne
vegetable oil for frying
FOR THE SLAW
1/2 head of cabbage thinly sliced
1 juice of 1 lime
1 Tbsp olive oil, extra virgin
salt and pepper
FOR THE CREMA
1/3 c mayonnaise
2/3 c Crema Mexicana or sour cream
1 tsp lemon zest, grated
1/2 juice from 1 lemon
salt and pepper to taste
ADDITIONAL CONDIMENTS FOR SERVING
salsa verde
Cotija or other crumbly white mexican cheese

Steps:

1. For the slaw: Mix the thinly sliced cabbage with the lime juice, olive oil, salt, and pepper. Set aside. If you can do this an hour or more ahead of time the flavors get to marinate together.
2. For the crema: Mix together mayo, crema Mexicana or sour cream, lemon zest, lemon juice, salt, and pepper.
3. Refrigerate. This can be may a day or so ahead of time.
4. For the fish: Heat oil to medium while you finish the rest of your prep. And heat oven to 250 degrees to keep the fish warm while your frying. Line a dish with paper towels to drain fish on.
5. In a shallow dish beat together egg and milk.
6. In a separate shallow dish, mix together cornmeal and seasonings.
7. Dredge fish in egg/milk mixture.
8. Then dip in cornmeal to coat. The oil is ready when it sizzles if a few drops of water are added.
9. Fry fish in batches approximately 2 minutes per side. Depending on the heat of your oil and the thickness of fish the could be a little less or more. You'll know when the cornmeal is golden brown. Place fried fish on paper towel-lined baking sheet.
10. Heat tortillas directly over a fire or if you have an electric stove a medium-hot skillet will do.
11. To keep these warm you can use a dish towel-lined dish or a tortilla warmer.
12. To serve, line crema along the bottom of a tortilla.
13. Then stack with a few pieces of fish.
14. Add slaw and salsa verde.
15. Sprinkle with cheese and enjoy!!!