Cilantro Crema For Tacos Recipes

SHRIMP TACOS WITH CILANTRO-LIME CREMA

Steps:

• Rinse defrosted shrimp under cold water, drain, and pat dry.
• Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl. Mix well.
• Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.
• While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.
• Heat corn tortillas in either a pan or on a griddle over low heat, 1 to 2 minutes per side. Be careful not to let them burn. Set aside.
• Assemble tacos by spreading 1 teaspoon crema across each tortilla, adding 3 or 4 shrimp, 2 slices of avocado, a sprinkle of fresh red onion, cilantro, and jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.

HANGER STEAK TACOS WITH CILANTRO-LIME CREMA AND CHARRED LIMES

Steps:

• Heat a large cast-iron skillet over medium-high heat. Sprinkle the steaks with the chile flakes and some salt and pepper and coat with 2 tablespoons of the olive oil. When the skillet starts to smoke, add the steaks, raise the heat slightly and cook, rotating the steaks every 2 to 3 minutes to make sure they have an even char on all sides, 10 to 12 minutes total. Set the steaks aside, uncovered, to rest. This allows all the juices to redistribute into the steak.
• Wipe out the skillet and set it over medium-high heat. Add 2 of the lime halves to the skillet cut-side down and cook until heavily charred, 3 to 5 minutes. Set aside for serving.
• Combine 1 bunch of the cilantro, the juice of the remaining lime halves, some salt and pepper and remaining 1 tablespoon olive oil in a food processor and process until a paste forms.
• Add the sour cream to a medium bowl and grate in the garlic with a rasp grater. Gently fold in the cilantro paste. Set aside.
• Over an open flame, heat the tortillas 3 at a time for 20 to 30 seconds on each side.
• Slice the steak against the grain. Spread the sour cream mixture on a wide platter and arrange the sliced steak on top. Garnish with the grilled lime halves and remaining cilantro and sprinkle with the chile-lime seasoning if using. Serve with the tortillas.

PORK AND CORN TACOS WITH CILANTRO-LIME CREMA

Steps:

• Prepare pickled vegetables: zest and juice the lime. Set zest aside for cilantro-lime crema. Combine lime juice with shallots, jalapeno, sugar, and salt in a small bowl; set aside. Stir occasionally while preparing the rest of the meal.
• Prepare cilantro-lime crema: combine reserved lime zest with sour cream, lime juice, cilantro, and ancho chili powder in a small bowl. Add water, a little at a time, until crema has a pourable consistency. Refrigerate until needed.
• Prepare charred corn: place frozen corn in a microwave-safe bowl; microwave on high until thawed, 2 to 3 minutes. Spread corn between two paper towels and blot to dry.
• Heat a large dry pan over medium-high heat. Spread corn evenly in the pan and roast until browned on the bottom, about 3 minutes. Stir and continue to cook until charred on all sides, 5 to 7 minutes more. Transfer to a serving bowl.
• Prepare pork tacos: combine butter and olive oil in the same pan over medium-high heat until butter has melted. Cook and stir pork in the hot pan until browned and crumbly, 5 to 7 minutes. Stir in 4 teaspoons chile powder, taco seasoning, garlic powder, cumin, bouillon powder, salt, and pepper. Add water and cook until liquid has reduced and mixture has thickened, 2 to 3 minutes. Taste and adjust spices as needed.
• While the liquid is reducing, drain the pickling juice from the vegetables and pour it into the corn. Stir in 1 tablespoon olive oil, 1 teaspoon chile powder, salt, and pepper.
• Fill warm tortillas with pork and corn. Top with pickled vegetables and drizzle with crema.

CILANTRO CREAM FOR FISH TACOS

Steps:

• Puree cilantro, creme franche, and lemon juice in blender until smooth.
• Season to taste with salt and pepper.
• Refridgerate at least 30 minutes to allow flavors to blend.
• (Can be prepared 1 day ahead. Cover and keep refridgerated.).