Adobo Beef Tacos With Pickled Red Onions Recipes

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FISH TACOS WITH CABBAGE SLAW AND PICKLED RED ONIONS



Fish Tacos with Cabbage Slaw and Pickled Red Onions image

Provided by Anne Burrell

Time 1h50m

Yield 4 servings

Number Of Ingredients 18

1/2 cup red wine vinegar
2 tablespoons kosher salt, plus additional for seasoning
1 tablespoon sugar
2 to 3 shakes hot sauce, such as Tabasco
1 red onion, sliced thinly
2 tomatillos
1 jalapeno
Juice from 1 lime, plus lime wedges for serving
1 bunch fresh cilantro, stems removed and leaves roughly chopped
1/4 green cabbage, thinly sliced
1/4 red cabbage, thinly sliced
1 carrot, grated
Olive oil, for drizzling
4 mild, flaky, white fish fillets, like tilefish
1/2 tablespoon smoked paprika
8 corn tortillas
1 avocado, thinly sliced
1/2 cup Cotija, crumbled

Steps:

  • Combine the red wine vinegar with 1/2 cup cold water in a small bowl. Stir in the salt, sugar and hot sauce. Add the sliced onion and let sit for at least 1 hour. These can be stored, refrigerated in an airtight container, for 1 week.
  • Preheat a grill pan over medium-high heat. Place tomatillos and jalapeno on the pan and allow to char on all sides, flipping with tongs as needed. Allow to cool slightly. Remove stems and add to a blender. Add half of the lime juice and half the cilantro. Pulse until combined and smooth (use caution when blending hot liquids; it's okay to have some lumps). Set aside to cool.
  • Add cabbages, carrot and 1/4 cup pickled onions to a medium bowl. Stir to combine. Drizzle olive oil and some of the pickling liquid into the bowl until everything is lightly coated. Set aside to marinate until ready to serve.
  • Clean grill pan if necessary, then heat it over medium heat and brush with olive oil. Sprinkle fillets with salt and smoked paprika. Grill fillets on both sides until cooked through and flaky, about 3 minutes per side. Warm tortillas on grill pan until soft and pliable.
  • Top each tortilla with 1/2 fillet of fish, tomatillo salsa and slaw. Garnish with sliced avocado, Cotija, remaining cilantro and lime wedges. Serve!

ADOBO BEEF TACOS WITH PICKLED RED ONIONS



Adobo Beef Tacos With Pickled Red Onions image

Adobo Beef Tacos with Pickled Red Onions recipe from The Wisconsin Beef Council. This was featured on the morning news cooking segment. I was surprised by how easy it was to find all the ingredients at the regular grocery store. I just checked the international foods aisle for them.

Provided by LilPinkieJ

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 (8 ounce) steaks (beef shoulder top blade, flat iron)
8 small corn tortillas, warmed (6 to 7-inch diameter)
1 cup queso fresco, crumbled
fresh cilantro, chopped
1 cup red onion, thinly sliced
1/3 cup white wine vinegar
1 teaspoon salt
2 tablespoons honey
1 tablespoon smoked paprika
2 teaspoons adobo seasoning
1 teaspoon ground chipotle chile pepper

Steps:

  • Combine Pickled Red Onions ingredients in medium bowl; stir well. Cover and refrigerate while preparing beef.
  • Combine seasoning ingredients in small bowl; press evenly onto beef steaks.
  • Cover and refrigerate 15 minutes to 2 hours.
  • Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. Remove from grill; let stand 5 minutes.
  • Meanwhile drain pickled onions well. Carve steaks into thin strips. Top tortillas evenly with steak, queso fresco and pickled onions. Sprinkle with cilantro, as desired.

Nutrition Facts : Calories 502.5, Fat 29.7, SaturatedFat 11.3, Cholesterol 77, Sodium 677.8, Carbohydrate 30.9, Fiber 3.7, Sugar 10.9, Protein 28.7

ADOBE BEEF TACOS WITH PICKLED RED ONIONS (SMALL PLATES, BIG TASTE)



Adobe Beef Tacos with Pickled Red Onions (Small Plates, Big Taste) image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 11

1 cup thinly sliced red onion
1/3 cup white wine vinegar
1 teaspoon salt
2 tablespoons honey
1 tablespoon smoked paprika
2 teaspoons adobo seasoning
1 teaspoon ground chipotle chile pepper
2 (8-ounce) beef shoulder top blade (flat iron) steaks
8 small corn tortillas (6 to 7-inch diameter), warmed
1 cup crumbled queso fresco
Chopped fresh cilantro leaves

Steps:

  • Combine pickled onion ingredients in medium bowl; stir well. Cover and refrigerate while preparing beef.
  • Combine seasoning ingredients in small bowl; press evenly onto beef steaks. Cover and refrigerate 15 minutes to 2 hours.
  • Preheat charcoal grill to medium heat.
  • Place steaks on grill over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium-rare to medium doneness, turning once. Remove from grill; let stand 5 minutes.
  • Meanwhile drain pickled onions well. Carve steaks into thin strips. Top tortillas evenly with steak, queso fresco and pickled onions. Sprinkle with cilantro, as desired.

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