Seafood tacos and tortilla soup

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by Chef Jeff Smedstad, Elote Café

azfamily.com

Posted on January 12, 2010 at 9:00 AM

Updated Tuesday, Jan 12 at 9:55 AM

Seafood Tacos
Tacos are always welcome at the table and these shrimp and fish tacos are easy week night fare that are tasty and quick to finish with a little advance prep you can have a light dinner ready in minutes.

Ingredients:
1 pound cod
1/2 pound mexican white shrimp

Marinade
1 ancho chile
1/4 tsp cumin
1 tsp. salt
1 Tbsp honey
1 Tbsp. soy sauce
3/4 cup orange juice
1/4 tsp. black pepper
1/4 tsp. granulated garlic
1/4 tsp. allspice
 olive oil as needed

Instructions:
Bring all marinade ingredients to a simmer in a small sauce pan. When the chile is softened take off the heat and allow to cool, when cooled off pour everything into a blender and puree, set aside and chop fish and shrimp into bite size pieces (about one inch cubes) and then toss seafood with marinade and refrigerate until ready to cook.
 

Tortilla Soup
A bowl of soup can seem so simple, if it is so simple why don’t more people serve wonderful soup like they do in Mexico? This simple soup will bring many of the flavors of Mexico to the table, my version includes some carrot and corn to bulk it up a bit.

Ingredients:
1 cup tomato
6 cup stock
1 pasilla chile
1 tsp. oregano
1/2 cup julienne carrot
1/2 cup corn
1/4 cup onion
1 cup chopped cooked chicken
Salt and pepper to taste depending on the saltiness of your stock
oil as needed

Instructions:
Put the tomato, stock and chile in a blender and puree, set aside, in a sauce pan or stockpot over medium heat add a couple of teaspoons of oil to coat and then saute the onion and carrot until lightly browned, add the corn and cook for a minute or two more to develop flavor then add chicken and the puree, simmer slowly for about 10 minutes and you are done next comes the garnishing.


Garnish

4 corn tortillas cut into strips and fried
1 avocado diced
1/4 cup queso anejo crumbled
1/4 cup queso Oaxaca shredded
1 or 2 toasted and crumbled or chopped pasilla chile, depends how spicy you like it
1 tbsp sour cream

Instructions:
Divide the soup between deep bowls and evenly garnish to taste, pass a bowl of lime wedges so your guests can tart up the soup if desired.

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