Hawaiian Tacos
Ingredients
- 1 lb. bulk Italian sausage (hot if desired)
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- Dash bottled hot pepper sauce
- 12 taco shells (we used flour tortillas, easier for kiddos)
- 1 recipe Hawaiian Pineapple Salsa (recipe below)
- 1 cup shredded cheddar cheese (4 oz.)
Directions
1. In a large skillet cook sausage, onion, and garlic until sausage is browned and onion is tender; stir to break up sausage. Drain off fat. Stir in pepper sauce. Spoon meat mixture into taco shells. Top with Hawaiian Pineapple Salsa and sprinkle with cheese. Makes 12 tacos (4 servings).
2. Hawaiian Pineapple Salsa: Combine 3 Roma tomatoes, seeded and chopped; 1 cup seeded, chopped cucumber; one 8-ounce can pineapple tidbits, drained; 1/3 cup chopped onion (I used green onions); 1 or 2 fresh jalapeño peppers, seeded and chopped; 2 tablespoons snipped fresh cilantro (more is better!); and 1 tablespoon packed brown sugar. Cover and refrigerate up to 2 hours; if refrigerated more than 30 minutes, serve salsa with slotted spoon.
3. *Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. Wear plastic or rubber gloves. Wash hands and nails well with soap and warm water.
http://www.bhg.com/recipe/sandwiches/hawaiian-tacos/
Fish Tacos with mango salsa
Ingredients
- 12 ounces fresh or frozen skinless fish fillets
- 1 tablespoon olive oil
- 1/4 teaspoon ground cumin
- 1/8 teaspoon garlic powder
- 3 tablespoons mayonnaise or salad dressing
- 1 teaspoon lime juice
- 1-1/2 cups packaged shredded cabbage with carrot (coleslaw mix) or shredded cabbage
- 8 corn taco shells, warmed according to package directions
- 1 recipe Mango Salsa
Directions
1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4-inch slices. Place fish in a single layer in a greased shallow baking pan. Combine olive oil, cumin, and garlic powder. Brush over fish. Bake in a 450 degree F oven for 4 to 6 minutes or until fish begins to flake when tested with a fork.
2. Meanwhile, in a medium bowl stir together mayonnaise and lime juice. Add cabbage; toss to coat. Spoon some of the coleslaw mixture into each taco shell; add fish slices and top with Mango Salsa.
3. Makes 4 servings
4. Mango Salsa: In a medium bowl combine 3/4 cup chopped, peeled mango or peach; 1/2 medium red sweet pepper, seeded and finely chopped; 2 tablespoons thinly sliced green onion; 1/2 jalapeño chile pepper, seeded and finely chopped; 1-1/2 teaspoons olive oil; 1/4 teaspoon finely shredded lime peel; 1-1/2 teaspoons lime juice; 1-1/2 teaspoons vinegar; 1/4 teaspoon salt; and 1/8 teaspoon black pepper. Makes 1 cup.
http://www.bhg.com/recipe/seafood/fish-tacos/
Greek-Style Turkey Burgers (or make into tacos too)
| 1/4 | cup fine dry bread crumbs or 3/4 cup soft whole-wheat bread crumbs |
| 1 | egg, slightly beaten |
| 1 | tablespoon milk |
| 2 | teaspoons dry Italian seasoning (like Good Seasons) |
| 1/4 | teaspoon salt |
| 1 | pound lean uncooked ground turkey or chicken |
| 4 | pita bread rounds, or 4 whole-wheat hamburger buns, split and toasted |
| 1 | recipe Greek Salsa |
| 1/4 | cup crumbled feta cheese |
1. In a medium bowl stir together bread crumbs, egg, milk, Italian seasoning, and salt. Add turkey; mix well. Shape turkey mixture into four 6-inch-long by 1/2-inch-thick oval patties or four 1/2-inch-thick round patties.
2. Place patties on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 11 to 13 minutes or until no longer pink (165 degrees F), turning once halfway through broiling time. For tacos, just scramble fry the meat with the seasonings and omit other ingredients.
3. Serve the burgers in pita bread rounds. Top with Greek Salsa and sprinkle with feta cheese. Makes 4 servings.
Greek Salsa: In a small bowl stir together 2 tablespoons white wine vinegar, 2 teaspoons olive oil, and 1 teaspoon Italian seasoning. Stir in 1 cup finely chopped tomato, 1/4 cup finely chopped cucumber, and 1/4 cup finely chopped, pitted kalamata or ripe olives. Makes about 1-1/3 cups.
http://www.diabeticlivingonline.com/recipe/turkey/greek-style-turkey-burgers/
This one isn't a taco, but the "salsa" is amazing (or relish, as they call it).
Seared Tuna with Grapefruit-Orange Relish
Ingredients
- 2 teaspoons sherry vinegar or white wine vinegar
- 2 teaspoons soy sauce
- 1/2 teaspoon grated fresh ginger
- 1 tablespoon olive oil
- 1 medium grapefruit, peeled and sectioned
- 1 medium orange, peeled and sectioned
- 2 tablespoons finely chopped red onion
- 2 tablespoons snipped fresh cilantro
- 4 4-ounce fresh tuna steaks, cut 3/4 inch thick
- 2 teaspoons olive oil
- Fresh cilantro sprigs (optional)
- Salt
- Pepper
Directions
For citrus relish, in a small bowl combine vinegar, soy sauce, and ginger. Whisk in the 1 tablespoon olive oil. Cut grapefruit sections into thirds and orange sections in half. Stir fruit pieces, red onion, and the 2 tablespoons cilantro into vinegar mixture. Set aside.
Rinse fish; pat dry. In a large skillet heat the 2 teaspoons olive oil over medium-high heat. Add fish and cook for 6 to 9 minutes or until fish flakes easily when tested with a fork, turning once. Sprinkle with salt and pepper. Serve the fish with citrus relish. If desired, garnish with cilantro sprigs. Makes 4 servings.
http://www.bhg.com/recipe/seafood/seared-tuna-with-grapefruit-orange-relish/
Enjoy!!
