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Spicy Shrimp Taco with Avocado Mayo Spiced Cabbage and Fresh Mango
 
 
 
 
 

Ingredients:
16-20 medium sized raw shrimp
2 teaspoons salt
2 teaspoons pepper
2 teaspoons paprika
2 teaspoons red chili powder
1 cup purple cabbage, shredded
½ cup mayonnaise
1 cup guacamole, store bought
2-3 tablespoons cilantro, minced
1 mango, diced into cubes
2 tablespoons white wine vinegar
4 corn tortillas, warmed
1-2 tablespoons cilantro leaves for garnish

 

Directions:

 

Peel and devein shrimp, rinse and strain. Season with salt, pepper, paprika and chili powder, and mix together. Brush grill pan with olive oil. Cook shrimp 2-3 minutes on each side, or until the shrimp are a whitish color with pink and some charred grilled marks. Remove and set aside. In a separate bowl, add the guacamole, mayonnaise, a pinch of salt, pepper, the cilantro, cabbage, and mix all together. Cut the mango into small cubes. Place mango in a bowl and season with salt, pepper, olive oil and 1-2 teaspoons of white wine vinegar. To prepare the taco, warm tortillas on a grill or in the oven. Place in the center some of the purple cabbage and guacamole mixture, 4-5 pieces of cooked shrimp, and a 1-2 teaspoons of the mango. Add some fresh cilantro leaves for garnish and extra flavor.

   
Coronado Chicken Chile Enchilada
 
 
 
 
 

Ingredients:
1 store bought roasted chicken, shredded, yielding 4 cups of shredded chicken meat
1 cup frozen spinach
½ white onion, minced
1 cup queso fresco cheese, crumbled
2 teaspoons flour
2-3 Roma tomatoes, cubed
2 jalapeno peppers, stems and seeds removed
1 clove fresh garlic, peeled
4 "puya" peppers, stems and seeds removed (or other spicy dried pepper)
12 ounce jar roasted sweet red bell peppers with juice
½ cup Mexican crema
¼ cup olive oil
2 tablespoons salt
2 teaspoons black pepper
8-10 flour tortillas
1 cup vegetable oil for frying

 

Directions:

 

Preheat oven to 375oF degrees. In a large skillet, heat vegetable oil. Fry tortilla, making sure it's completely immersed in the hot oil. When it starts to bubble, immediately remove and place on a rack to drain the oil. Repeat process until all tortillas have been lightly fried. Keep the tortillas separate while draining to prevent them from sticking together. In a large mixing bowl, add the chicken, spinach, onion and flour. Season with a few pinches of salt and pepper. Mix until fully incorporated. Prepare the chile sauce by adding to a blender the tomatoes, jalapeno peppers, garlic, puya peppers, the entire can of roasted peppers (liquid included), Mexican crema, olive oil, salt and pepper. Blend to a smooth saucy consistency. Assemble the enchiladas by pouring some of the pepper sauce in bowl. Place a tortilla in the bowl to cover one side of the tortilla and place on a plate or in the baking pan. Add 2-3 heaping tablespoons of chicken mixture to the center of the tortilla and roll tightly, placing the seam side down. Repeat process until the entire pan is covered and all of the tortilla and chicken is used. If necessary, use two baking dishes. Pour sauce over the entire pan to cover the enchiladas. Crumble more queso fresco on top of the sauce and bake the entire dish in the oven for 20-25 minutes, or until the sauce bubbles and the queso fresco is completely melted into the sauce. Remove and rest 4-5 minutes before serving. Add some fresh cilantro leaves and more queso fresco crumbles for garnish and extra flavor. Serve with a side salad for a complete meal.

   

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