GRILLED MAHI MAHI TACOS WITH RED CABBAGE SLAW, TOMATO AND AVOCADO SALSA AND PINEAPPLE HOT SAUCE
Provided by Bobby Flay
Categories main-dish
Time 1h55m
Yield 16 small tacos
Number Of Ingredients 40
Steps:
- Preheat grill.
- Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side.
- Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork.
- Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce.
- Combine all ingredients in a blender and blend for 1 minute.
- Combine all ingredients in a bowl. Season with salt and pepper, to taste.
- Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
- Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill and grill until the entire surface is completely black and charred. Remove from grill and let cool slightly. Peel the pineapple, remove the core and coarsely chop the flesh.
- Heat oil in a medium saucepan over medium-high heat; add the onion and cook until soft. Add the pineapple, pineapple puree, habanero and vinegar and cook until the mixture is completely soft, about 25 to 30 minutes. Transfer to a blender and blend until smooth. Season with salt, pepper and honey, to taste. Strain the mixture into a bowl.
GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA
In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don't have access to a grill, feel free to use your broiler.
Provided by Melissa Clark
Categories dinner, lunch, weekday, tacos, main course
Time 1h40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
- Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
- Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
- Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
- To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.
Nutrition Facts : @context http, Calories 347, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 648 milligrams, Sugar 3 grams, TransFat 1 gram
GRILLED SALMON TACOS WITH AVOCADO SALSA
Fill crisp taco shells with flaked fish fillets, salsa and a garlicky yogurt sauce for a family-friendly weeknight dinner
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat the grill to high and line a large baking tray with foil. Mix the smoked paprika and cumin in a small bowl. Rub the spices over the salmon fillets and put them on the baking tray. Pop under the grill for 8-10 mins until cooked through.
- While the salmon cooks, combine the yogurt with the garlic and season to taste. In another bowl, combine the avocados, onion and tomatoes. Add the lime juice, season and scatter with coriander.
- Warm the taco shells in the oven, following pack instructions. Flake the salmon and serve with the tacos, avocado salsa, yogurt and lime wedges.
Nutrition Facts : Calories 580 calories, Fat 36 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium
GRILLED MAHIMAHI TACOS WITH RED CABBAGE SLAW AND TOMATO AND AVOCADO SALSA
Number Of Ingredients 34
Steps:
- Preheat grill. Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side. Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork. Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce.
GRILLED AVOCADO TACOS
Grilled avocados on a warm corn tortilla topped with a fresh salsa made from grilled corn, black beans, jalapeño, cilantro and lime juice from Dan Seidman of The Chef Dan.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat grill to medium-high heat.
- Brush corn with olive oil and individually wrap with Reynolds Wrap® Aluminum Foil. Place on the grill, turning frequently for 20 minutes. Allow to cool slightly before handling.
- Cut corn off the cob and combine with black beans, jalapeno, cilantro and the juice of 1 lime. Season to taste with salt and pepper and set aside.
- Slice avocados in half and remove the seeds but do not remove the skin yet. Squeeze the juice of the remaining lime over the avocados and lightly brush them with olive oil.
- Grill flesh side down for 2 to 3 minutes and then remove. Quarter each avocado half and then carefully peel off the skin.
- Wrap tortillas in foil and place on the grill while the avocados are cooking.
- Build tacos by placing avocado slices on tortillas and then top with the corn and salsa.
- Serve with your favorite hot sauce and additional lime wedges.
Nutrition Facts : Calories 638 calories, Carbohydrate 73.9 g, Fat 37.6 g, Fiber 25.1 g, Protein 13.6 g, SaturatedFat 5.5 g, Sodium 331.6 mg, Sugar 4.3 g
GRILLED SCALLOPS TACOS AND CABBAGE SLAW WITH SPICY AVOCADO SAUCE
This is surprisingly fast to make and since scallops are sliced 1/2 to 1/3 horizontally (depending on size), they grill up very quickly on the pan. If scallops are large, then 1 taco equals 1 large scallop. But, if you are using medium or smaller scallops, you may need to use more scallops per taco. I love the creaminess of this avocado sauce which goes really well with other grilled fish or seafood items too.
Provided by Rinshinomori
Categories Southwestern U.S.
Time 10m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- In a blender combine the sauce ingredients and process until smooth. Transfer to a small serving bowl.
- In a bowl whisk the marinade ingredients. Slice each scallops into 1/2 or 1/3 depending on size horizontally. Add the scallops to the marinade and turn to coat evenly. Cover and marinate at room temperature for about 15 minutes.
- In a medium bowl combine the cabbage, onion, and cilantro.
- Heat a nonstick frying pan and lightly coat with olive oil. Place the scallops without crowding and quickly sear the scallops on high heat until lightly browned, about 30 seconds to a minute. Turn over and brown on second side for 30 seconds to a minute. Do not overcook or they will toughen. Remove from pan.
- Wipe the same frying pan and heat the tortillas both sides until warm about 15 seconds each side. Remove and continue with all the tortillas.
- Fill each tortilla with some of the cabbage mixture and scallops. Top with the sauce and eat!
GRILLED FISH TACOS WITH AVOCADO SAUCE
Easy, fairly quick, and simply to make grilled fish tacos with a tasty avocado sauce.
Provided by Eric
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Rinse fish and pat dry; cut into four equal portions.
- Mix 4 teaspoons chipotle powder, cumin, onion powder, garlic powder, salt, and pepper in a bowl. Dredge fish in the mixture, patting and dusting for even coverage. Refrigerate for 30 minutes.
- Meanwhile, mash avocado in another bowl. Add sour cream, cilantro, and remaining chili powder, and mix until smooth.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat the inside of a grill basket with nonstick spray and place fish inside the basket.
- Place the basket on the preheated grill and cook until fish flakes easily with a fork, 3 to 5 minutes per side. Remove from the grill and transfer fish to a plate. Break into bite-sized pieces.
- Serve fish on warmed tortillas topped with shredded cabbage and a dollop of the avocado sauce. Plate with lime wedges.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 35.8 g, Cholesterol 89.6 mg, Fat 12.6 g, Fiber 5.5 g, Protein 27.1 g, SaturatedFat 3.7 g, Sodium 641.8 mg, Sugar 1.7 g
GRILLED FISH TACOS WITH CREAMY AVOCADO TOPPING
Halibut is a fresh, healthy spin on traditional tacos.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat gas or charcoal grill. In medium bowl, mix avocado, cilantro and dressing. Set aside. Heat taco shells as directed on package.
- In large bowl, mix oil, lemon-pepper seasoning, chili powder and salt. Add halibut; toss gently to coat. Place halibut in grill basket. Place basket on grill over medium heat. Cover grill; cook 5 to 10 minutes or until fish flakes easily with fork, rearranging twice. Fill taco shells with fish, lettuce, avocado mixture and tomato.
Nutrition Facts : Calories 300, Carbohydrate 17 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 3 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 0 g, TransFat 1 1/2 g
COOKING LIGHT'S BLACKENED CHICKEN AND GRILLED AVOCADO TACOS
Categories Chicken
Number Of Ingredients 17
Steps:
- Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine paprika and next 7 ingredients (through pepper) in a small bowl. Sprinkle paprika mixture evenly over chicken; let stand 10 minutes. Combine juice and avocado in a medium bowl, tossing to coat. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Grill avocado 2 minutes on each side or until well marked; remove from pan. Place chicken in pan. Cook 4 minutes on each side or until done. Let chicken stand 5 minutes; cut chicken crosswise into (1/4-inch-thick) slices. Warm tortillas according to package directions. Divide the chicken evenly among tortillas; top each with 2 avocado slices, 1/4 cup lettuce, 2 tablespoons salsa, 1 1/2 teaspoons sour cream, and 1 1/2 teaspoons onion. Yield: 4 servings (serving size: 2 tacos) NUTRITION PER SERVING CALORIES 423(25% from fat); FAT 11.6g (sat 3g,mono 5.1g,poly 2.6g); PROTEIN 45.2g; CHOLESTEROL 100mg; CALCIUM 158mg; SODIUM 675mg; FIBER 5.7g; IRON 3mg; CARBOHYDRATE 38g David Bonom Cooking Light, MAY 2006
BLACKENED CHICKEN AND GRILLED AVOCADO TACOS
Categories Chicken
Number Of Ingredients 17
Steps:
- Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine paprika and next 7 ingredients (through pepper) in a small bowl. Sprinkle paprika mixture evenly over chicken; let stand 10 minutes. Combine juice and avocado in a medium bowl, tossing to coat. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Grill avocado 2 minutes on each side or until well marked; remove from pan. Place chicken in pan. Cook 4 minutes on each side or until done. Let chicken stand 5 minutes; cut chicken crosswise into (1/4-inch-thick) slices. Warm tortillas according to package directions. Divide the chicken evenly among tortillas; top each with 2 avocado slices, 1/4 cup lettuce, 2 tablespoons salsa, 1 1/2 teaspoons sour cream, and 1 1/2 teaspoons onion. Yield: 4 servings (serving size: 2 tacos)
SHRIMP TACOS WITH GRILLED POBLANO AND AVOCADO SALSA FOR TWO
My husband loves his grill. It's like, if he's using fire it makes anything more exciting...from Weber's Art of the Grill Cookbook
Provided by gailanng
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat grill up to medium high.
- Brush corn, green onions and poblano chile with olive oil and place on grill. Grill until nicely charred. The poblano should be black. This will take about five minutes, flipping occasionally with tongs.
- When done, remove veggies from grill and let cool on a plate. When cool, peel the now black skin off the pepper, remove the seeds and chop into small dice. Run your knife down the corn to remove the kernels from the cob and place into a bowl with the pepper. Chop onion and place into bowl as well.
- Add chopped avocado, cherry tomatoes and cilantro to the bowl and add lime juice and salt. Season to taste and set aside.
- Grill the seasoned shrimp for only a few minutes until pink, being careful because shrimp cook extremely fast. When done, place shrimp into tortillas, top with salsa and eat immediately.
Nutrition Facts : Calories 530.7, Fat 31, SaturatedFat 4.3, Cholesterol 285.8, Sodium 1315.1, Carbohydrate 32.2, Fiber 12.7, Sugar 7.8, Protein 37.2
GRILLED AVOCADO AND VEGGIE TACOS
Season fresh veggies with a squeeze of lime and flavorful spices. Then cook them over a fired-up grill to make this delicious, meatless meal-in-one.
Provided by Target Test Kitchen
Categories Trusted Brands: Recipes and Tips Target Test Kitchen
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Arrange cut vegetables on large rimmed baking pan. Brush both sides with olive oil and squeeze juice of 1/2 lime over vegetables. Combine cumin, chili powder, salt, cayenne and black pepper to taste in small bowl. Sprinkle on veggies.
- Heat grill. Arrange vegetables on oiled grate or in grill pan. Grill 8 to 10 minutes, turning as necessary, until warm and tender, adding avocado halves halfway through, cut-side down.
- Chop veggies and slice avocados. Season with salt and pepper, if desired. Serve in warm tortillas with wedges of remaining lime. Top with cheese and garnish with cilantro.
- TIP: To warm tortillas on grill, arrange tortillas in single layer on hot grate. Heat 2 to 3 minutes until warm through and small brown spots appear, turning once or twice.
Nutrition Facts : Calories 359.9 calories, Carbohydrate 38.2 g, Cholesterol 17.3 mg, Fat 21.1 g, Fiber 9.5 g, Protein 9.6 g, SaturatedFat 5.6 g, Sodium 371.7 mg, Sugar 5.4 g
GRILLED-FISH TACOS WITH ROASTED-CHILE-AND-AVOCADO SALSA
This delicious recipe for grilled-fish tacos is courtesy of Emeril Lagasse. To complete your meal, also try Emeril's Grilled Corn Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 8 tacos
Number Of Ingredients 13
Steps:
- Place the peppers directly on the burner of a gas stove over high heat or on a grill. Just as each section turns puffy and black, turn the pepper with tongs to prevent overcooking. (If you don't have a gas stove, place the peppers on a baking pan, and broil in the oven, turning as each side becomes charred.) Transfer the peppers to a large bowl, and cover immediately with plastic wrap. Let the peppers sweat until they are cool enough to handle, about 15 minutes. Transfer the peppers to a work surface. Peel off the blackened skin, and discard. Cut peppers in half and remove seeds.
- Add peppers to the jar of a blender along with avocado, 1/4 cup olive oil, 1/4 cup chopped onion, 1/4 cup cilantro leaves, lime juice, 1/4 teaspoon salt, and 3 tablespoons water. Blend until smooth; set aside.
- Preheat a grill pan over medium heat. Season halibut with remaining salt and pepper. Rub both sides of fish with remaining 3 tablespoons olive oil and transfer to grill pan. Cook, turning once, until cooked through, about 4 minutes per side. Remove from grill and cut into small pieces.
- Divide fish evenly among the tortillas. Place 1 tablespoon chopped onion and 1 tablespoon cilantro leaves over fish. Top each with a piece of tomato. Add salsa and squeeze over lime halves; serve immediately.
GRILLED CHICKEN TACOS WITH AVOCADO CREMA
Make and share this Grilled Chicken Tacos With Avocado Crema recipe from Food.com.
Provided by dstripling
Categories Meat
Time 35m
Yield 4 Tacos
Number Of Ingredients 14
Steps:
- In a small bowl mix together 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, and chili powder. Sprinkle cumin mixture over chicken and massage well.
- Preheat grill on medium-high. Lightly brushed grill with oil. Place chicken on grill and cook for 5 minutes. Flip chicken and cook for 5 minutes more. Continue to flip chicken in 5-minute increments until internal temperature is 165 degrees F, about 20 minutes. Transfer to a clean, medium-sized mixing bowl and cover loosely with foil.
- In a medium mixing bowl add 1 chopped avocado, mayonnaise, zest of 1 lime, 1 tablespoon lime juice, and cilantro; mash together using a fork and whisk until smooth. Remove foil from chicken and shred into bite-size pieces using 2 forks.
- Warm tortillas in a dry skillet. Transfer to a clean kitchen towel and wrap to keep warm. Continue to warm remaining tortillas. Assemble tacos; in each tortilla layer shredded cabbage, chicken, pico de gallo, remaining avocado cut into slices, chopped jalapeños, and cilantro. Serve with remaining limes cut into wedges and side of avocado-cilantro crema.
Nutrition Facts : Calories 498, Fat 21.3, SaturatedFat 3.4, Cholesterol 109, Sodium 535.2, Carbohydrate 39.8, Fiber 12.8, Sugar 3.7, Protein 42.3
GRILLED STEAK TACOS WITH AVOCADO CHIMICHURRI SAUCE
Steps:
- 1. Combine the marinade ingredients in a bowl (the garlic through cumin and salt). Place the steaks in a large sealable plastic bag, then pour in 1/3 cup of the marinade mixture into the bag. 2. Set aside the rest of the marinade. Seal the bag, and gently toss the steak around with the marinade to get it well-coated. Refrigerate for at least 2 hours. About 4 hours is optimal. 3. Finish the avocado sauce by taking the remaining marinade that you set aside, stir in the parsley, jalapeno, and lime juice into the reserved marinade. Salt and pepper.......do not forget this! 4. You can have all this ready to go well before your dinner, then stir in the diced avocados closer to serving time. 5. Grill the peppers and onions until nice and charred. This gives them a great smokey flavor. Set aside. This can be done 2 hours before you finish the meat. 6. Now, you've got the preliminaries taken care of, it's time to grill that steak! Take the steak out of the fridge 15 minutes before grilling time and pre-heat the grill to medium high. Shake the excess marinade off the steaks, then place them on the grill. For medium rare, which I recommend for this cut, grill 5 to 6 minutes on one side, then flip over to grill another 5 minutes on the other side. 7. Remove the the steak to a serving platter. Slice the steak thin after it has rested a few minutes, and have it ready to go on the taco bar. 8. You can set up the rest of the items on the taco bar as the steak grills. Line up the tortillas, steak, avocado sauce, onions/peppers, sour cream, lettuce and beans and let folks build their own tasty creations. I like to go through the line first and point out the items people can choose from so they don't miss anything. Enjoy your taco party!
GRILLED SHRIMP TACOS WITH AVOCADO SALSA
Steps:
- Make the Salsa: Put the shallot, jalapeno and garlic in the bowl of a food processor and process until finely chopped (a mini food processor is best, but large will work too). Transfer mixture to medium bowl. Add chopped tomatoes, avocado, salt, lime juice and cilantro and stir to combine. Set aside. (If not using right away, place a piece of saran wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.) Make the Shrimp: Heat grill to medium. Meanwhile, mix the olive oil, chili powder, salt, cayenne pepper and shrimp in a large bowl. Stir until shrimp are evenly coated with seasoning. Grease grill with a wad of paper towels dipped in vegetable oil or non-flammable cooking spray. Place shrimp on grill and cook until just opaque, about 1-1/2 - 2 minutes per side. Cover to keep shrimp warm. Grill the tortillas until warm and slightly charred, about 20 seconds per side. (Alternatively, heat tortillas in microwave according to package instructions.) Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp, red cabbage and dollops of sour cream. Serve tacos with lime wedges on the side.
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