In case you missed it, National Taco Day was last friday on Oct 4th. What better way to celebrate than to get in the kitchen and cook up some tasty tacos! Like many of you, I'm obsessed with tacos. I could eat them every single day and live a very happy life. Soft tortilla, crunchy tortilla, fish taco, chicken taco...I love them all!
A little known fact about tacos is that the term "taco" wasn't originally used to describe food. In the 1800's, "taco" was mostly used by Mexican miners to describe explosives made of gunpowder wrapped in silver paper. The miners then used the term to describe their lunch, which was typically food wrapped in tortillas. The name caught on and stuck around for centuries!
From silver mines to dinner tables to food trucks, tacos have come a long way! There's even a touring art exhibit, called Tacotopia, and all of their art installations are themed around tacos. Last summer, Nicole and I went to Tacotopia and took some awesome photos. If all of this taco talk is starting to make you hungry, then I know what you should cook up tonight. You've already guessed it, tacos. Let's get to the recipes!
The first two recipes I'm sharing feature fish as the main protein in your tacos. However, you'll prepare the fish differently for each recipe. The first recipe I'm going to share is for the Air Fried Fish Tacos pictured above. These tacos serve up plenty of flavor and texture. Instead of frying the fish in oil, I use an air frier to get a nice crunchy layer on the fish without using extra fat. I top these tacos with mango salsa and crumbled queso fresco. The second recipe is for my Basque Fish Tacos. Instead of frying your fish, you'll grill it to a nice firm texture. You'll finish this taco by topping it with a cilantro slaw for crunch and lime juice for a citrus punch. If you're in the mood for fish tacos, you'll definitely want to try these recipes.
If you're craving a different type of protein, check out this recipe for Grilled Chile - Lime Flank Steak Tacos. The secret to making this taco extra delicious is to let the steak sit in a marinade of spices and lime juice for up to four hours. That way the steak will absorb the flavors of the garlic, cumin and chile spices. Top it off with some homemade pineapple salsa and your tacos are ready to go!
There's nothing worse than layering all of your warm fillings onto a cold tortilla. This RSVP Glazed Tortilla Warmer will keep your tortillas nice and toasty while you cook the rest of your meal. Since it can withstand temperatures up to 350 degrees, you can take this super cute warmer straight from the oven to the table. If you want to keep your tacos from tipping over during assembly, then this Stainless Steel Taco Grill Rack is for you!
Have fun making your tacos, I know they'll be delicious!
Over the past week on CORA-ntine Cuisine, I got to reunite with several friends that Nicole and I have made over the years. Our incredible guests included Maria Shriver, Sheila E, Debi Mazar, Chef Gabriele Corcos, Chef Karen Akunowicz and the Shirley Temple King! Many of the guests spoke of the importance of taking care of your health and eating foods that boost your immune system.
Hey y'all! This past week was one for the books. Not only did we celebrate Greek Easter, but it was also my son Caje's birthday! I got to chat with some incredible special guests including Cameron Mathis, David Burtka, Scott Evans, Chef Andrew Zimmern and superstar film director Tate Taylor! I'm going to share a few of my favorite recipes from last week and fill you in on some of the topics we discussed.
I've had so much fun on CORA-ntine Cuisine this past week. I got to chat with several special guests including Chef Ingrid Hofffman, Chef Dominique Crenn, Cake Wars host Jonathan Bennet and my partners at the Little Kitchen Academy, Felicity and Brian Curin. There's been one common theme in all of my chats so far and that theme is positivity.