Baja Beef Soft Tacos With Lindsay Olive Chipotle Salsa Recipes

BAJA FISH TACOS WITH CHIPOTLE AIOLI ROJO SALSA

Steps:

• For the cabbage slaw: Add the cabbage to a mixing bowl and season with salt. Toss with your hands and gently massage the cabbage to tenderize. Add the cilantro and juice from the lime.
• For the smoky chipotle aioli: Combine the mayonnaise, chipotle and agave in a small bowl. Taste and adjust the seasoning as needed.
• For the Baja fish tacos: Carefully cut the halibut into 12 even-sized pieces (each about 4 inches long). Combine the cornstarch, chili powder and 3/4 cup flour in a large bowl and sprinkle with salt and pepper. Using a whisk, create a well in the center and slowly pour in the beer as you stir. Slowly incorporate the dry ingredients into the beer, forming a smooth batter.
• Heat 3 inches oil in a heavy pot to 350 degrees F. Line a tray with paper towels.
• Season the remaining 1/4 cup flour in a shallow dish with salt and pepper. Lightly dredge each piece of fish in it, shaking off any excess. Dip into the batter, then place in the hot oil. Cook, turning occasionally, until golden brown, 3 to 4 minutes. Drain on the paper towels and season with salt. Keep warm.
• To assemble, place a large nonstick pan over medium heat. Place the tortillas in the pan 2 at a time and lightly drizzle with oil. Sprinkle with the Parmesan and cook until golden and the Parmesan is crispy and stuck to the tortilla, 30 to 40 seconds on each side.
• To make each taco, smear a little chipotle aioli on the bottom of each tortilla. Top with some drained slaw, a piece of crispy fish and some Rojo Salsa. Serve with Tortilla Chips.
• Remove the stems and seeds from the dried chiles, then tear them into large pieces. Toast the chiles in a large saute pan over medium-high heat until they start to change color, about 2 minutes. Remove from the heat and add hot water to just cover the chiles (about 2 cups). Place back on medium-low heat and simmer until soft and tender, 13 to 15 minutes. Remove from the heat and set aside to cool.
• Preheat the broiler.
• Place the tomatoes, garlic, jalapeno and onions on a baking tray, then broil until everything is charred well, turning once, 7 to 8 minutes. Transfer to a blender along with the chiles and their cooking liquid and pulse until smooth but still with a little texture. Taste and adjust the seasoning. Set aside until ready to serve.
• Break down the salt into finer pieces in a mortar and pestle (so it sticks to the chips better).
• Heat 5 to 6 inches oil to 350 degrees F in a heavy pot.
• Stack up the tortillas and cut into 6 even pieces. Working in batches, sprinkle into the hot oil and cook, stirring so they don't stick together, until puffed and golden, 2 to 3 minutes. Drain and place on a rack over a tray. Season with salt immediately. Serve warm with salsa.

BEEF SOFT TACOS

Steps:

• In a medium bowl combine the beef with the flour, salt, minced onion, paprika, chili powder, garlic powder and onion powder Use your hands to mix evenly.
• Heat skillet to med/low heat.
• Add beef mixture and water to the pan.
• Brown the beef, breaking it up as it cooks.
• Heat the tortillas in the microwave, wrapped in damp paper towels.
• Spread meat into tortillas, top with cheese, tomatoes, lettuce and sour cream.

BAJA BEACH TACOS WITH TEQUILA-LIME SALSA

Steps:

• Prepare an outdoor grill on medium to high heat.
• Season the sole fillets with the sea salt and brush the fillets with olive oil. Grill each fillet until it begins to flake. Remove from the grill.
• Lay out each grilled tortilla. Place each leaf of iceberg on top of the tortilla. Layer the grilled sole on next. Place the cooked lobster meat on each taco. Then sprinkle on the epazote and serranos over each taco. Add tomato slices and scallions in layers. Spoon the Tequila-Lime Salsa over each taco. Fold the leaves and tortilla around the filling and serve.
• In a mixing bowl, combine all of the ingredients. Season with the salt. Refrigerate 30 minutes before use.
• Yield: about 3 cups of salsa

BAJA FISH TACOS WITH CHIPOTLE CREAM

Steps:

• FISH TACOS: Heat peanut oil to 350F in a large dutch oven or deep fryer. In a 9" x13" glass dish, combine club soda and tempura batter mix. Season fish with salt and pepper. Coat pieces of fish in batter and carefully drop them into the hot oil to cook.
• Fry for about 3 minutes until golden brown. Drain on paper towels. Warm tortillas in the microwave or in a dry skillet over medium heat. Pile some fried fish on each corn tortilla and top with chipotle cream, red onion, cabbage and cilantro sprigs. Squeeze on some fresh lime juice and enjoy.
• CHIPOTLE CREAM: Combine ingredients in a small mixing bowl with a spoon or rubber spatula until combined, adding more or less chipotle according to your taste.

BAJA BEEF SOFT TACOS WITH LINDSAY® OLIVE-CHIPOTLE SALSA

Steps:

• Heat oil in a medium skillet over medium heat. Add yellow onion; saute for 3 minutes. Add garlic; saute for 1 minute. Add beef; cook, stirring occasionally, until browned completely, about 6 minutes. Stir in canned tomatoes, chiles and seasoning. Bring to a boil, reduce heat and simmer for 5 minutes. Set aside; keep hot.
• To make the salsa, in a medium bowl combine the olives, fresh tomato, red onion, chipotle in adobo, lime juice and cilantro; set aside.
• For each serving, down the center of each of 2 tortillas, layer 1/4 cup lettuce, 1/2 cup meat mixture, 2 tablespoons cheese and 1/4 cup salsa. Fold over and serve.

BAJA SHRIMP TACOS, GRILLED CORN SALSA & CHIPOTLE YOGURT #RSC

Steps:

• In a bowl, combine the shrimp, olive oil, and Hidden Valley Ranch Seasoning Mix. Mix well. Allow to marinate for 15 minutes.
• Heat your grill to high heat. Grill the corn, for 10 minutes, until the husks are browned on all sides. Carefully peel off the husks and silk. Cut the corn from the cob and place in a medium bowl. Add the pico de gallo to the grilled corn kernels and mix well. Set aside.
• In a small bowl, combine the Greek yogurt, chipotle chiles, lemon juice, and chives. Mix well.
• Heat a large nonstick saute pan over medium-high heat. Add the marinated shrimp and saute for 2 - 3 minutes, until cooked through.
• Assemble the tacos. Top each tortilla with the sauteed shrimp, grilled corn salsa, chipotle yogurt sauce, diced avocado, and garnish with cilantro. Serve with lime wedges on the side. Enjoy!

BAJA BEEF TACOS

Steps:

• Stir together dry seasonings in a small bowl. Sprinkle over both sides of skirt steak and let stand for 30 minutes.
• Grill over medium heat for about 5 minutes on each side.
• Remove from grill and let stand for 5 minutes, then chop into small, bite-size pieces; set aside and keep warm.
• Cook each tortilla in a large skillet, or griddle over high heat for about 15 seconds on each side.
• Place 2 pieces of cheese in the center of each tortilla and place in a large skillet.
• Cook over medium heat for about 1 minute or until cheese is melted.
• Remove from skillet and top with a spoonful of beans, meat, salsa and guacamole.
• Serve with Grilled Lime Jalapeños.
• Grilled Lime Jalapeños:
• Grill whole jalapeño peppers over medium heat until well charred on all sides.
• Remove from grill and slice.
• Season generously to taste with fresh lime juice and salt.
• You'll be addicted to these in no time!

BAJA BEEF SOFT TACOS WITH LINDSAY® OLIVE-CHIPOTLE SALSA

Steps:

• Heat oil in a medium skillet over medium heat. Add yellow onion; saute for 3 minutes. Add garlic; saute for 1 minute. Add beef; cook, stirring occasionally, until browned completely, about 6 minutes. Stir in canned tomatoes, chiles and seasoning. Bring to a boil, reduce heat and simmer for 5 minutes. Set aside; keep hot.
• To make the salsa, in a medium bowl combine the olives, fresh tomato, red onion, chipotle in adobo, lime juice and cilantro; set aside.
• For each serving, down the center of each of 2 tortillas, layer 1/4 cup lettuce, 1/2 cup meat mixture, 2 tablespoons cheese and 1/4 cup salsa. Fold over and serve.

BAJA BEEF SOFT TACOS WITH LINDSAY® OLIVE-CHIPOTLE SALSA

Steps:

• Heat oil in a medium skillet over medium heat. Add yellow onion; saute for 3 minutes. Add garlic; saute for 1 minute. Add beef; cook, stirring occasionally, until browned completely, about 6 minutes. Stir in canned tomatoes, chiles and seasoning. Bring to a boil, reduce heat and simmer for 5 minutes. Set aside; keep hot.
• To make the salsa, in a medium bowl combine the olives, fresh tomato, red onion, chipotle in adobo, lime juice and cilantro; set aside.
• For each serving, down the center of each of 2 tortillas, layer 1/4 cup lettuce, 1/2 cup meat mixture, 2 tablespoons cheese and 1/4 cup salsa. Fold over and serve.

SOFT BEEF TACOS WITH SALSA

Steps:

• Place eggplant slices on 2 baking sheets. Lightly salt eggplant on both sides. Let stand 1 hour. Drain on paper towels, pat eggplant dry, wiping off salt.
• Heat oil in heavy large pot over medium-high heat. Sauté half of beef until brown, about 3 minutes. Using slotted spoon, transfer beef to bowl. Sauté remaining beef until brown, about 3 minutes. Return all beef to pot. Add salsa, broth, garlic, sugar and soy sauce; bring to boil. Reduce heat to medium-low, cover and simmer until beef is tender, stirring often, about 1 hour 10 minutes.
• Uncover pot and simmer stew until sauce thickens, about 5 minutes. Mix in cilantro and lime juice. Season with salt and pepper. (Can be made 2 days ahead. Refrigerate until cold, then cover and keep refrigerated. Rewarm before continuing.)
• Heat tortillas 1 at a time on stove burner, about 10 seconds per side, turning with tongs. Cover with towel to keep warm.
• Serve stew with tortillas, allowing diners to assemble tacos.

BAJA BEEF SOFT TACOS WITH LINDSAY® OLIVE-CHIPOTLE SALSA

Steps:

• Heat oil in a medium skillet over medium heat. Add yellow onion; saute for 3 minutes. Add garlic; saute for 1 minute. Add beef; cook, stirring occasionally, until browned completely, about 6 minutes. Stir in canned tomatoes, chiles and seasoning. Bring to a boil, reduce heat and simmer for 5 minutes. Set aside; keep hot.
• To make the salsa, in a medium bowl combine the olives, fresh tomato, red onion, chipotle in adobo, lime juice and cilantro; set aside.
• For each serving, down the center of each of 2 tortillas, layer 1/4 cup lettuce, 1/2 cup meat mixture, 2 tablespoons cheese and 1/4 cup salsa. Fold over and serve.