Robin's Healthy Take: DIY Tacos
If you’re like me, you’ve got turkey coming out of your gills. It’s time for something completely different before we delve back in to prepping and enjoying the next round of holiday meals. Tacos are the ultimate mid-week treat because they come together fast, you control flavor and calorie/fat content and they create an instant “party” feel in the house. Check out three awesome and unique taco fillings designed to spice up your week. Once the protein portion of the taco is ready, the condiments are up to you (and I’ve provided a generous amount of ideas). You can also pick the type of taco shell you want: crunchy corn, soft corn or soft flour tortillas (preferably whole wheat).
You can marinate the steak in the Worcestershire mixture for up to 24 hours before cooking (keep refrigerated).
Coat a stove-top grill pan or griddle with cooking spray and preheat to medium-high. Season both sides of steak with salt and pepper. In a bowl, combine Worcestershire sauce, soy sauce, mustard, liquid smoke and cumin. Brush mixture all over both sides of steak.
Place steak on hot grill and cook 4-5 minutes per side for medium meat. Remove steak from pan and let stand 5-10 minutes before slicing crosswise (against the grain) into 1/4-inch thick strips. Serve steak in tacos with desired fillings.
I added a little sugar to the crust to ensure that it gets blackened and caramelized. The sweetness also balances nicely with the spices.
4 white fish fillets (such as halibut or tilapia), about 5 ounces each
Season both sides of fish fillets with salt and pepper. In a bowl, combine sugar, paprika, thyme, onion powder, garlic powder and cayenne pepper. Mix well to combine spices. Rub spices all over fish fillets.
Heat oil in a large skillet over medium-high heat. Add fish and cook 2-3 minutes per side, until fork-tender and blackened. Pull fish apart into 2-inch pieces and serve in tacos with desired fillings.
Heat oil in a large skillet over medium-high heat. Add onion and cook 3 minutes, until soft. Add chicken and cook 3-5 minutes, until golden brown on all sides, stirring frequently. Add chipotle powder and stir to coat chicken and onion. Add andouille and cook 2-3 minutes, until chicken is cooked through. Season to taste with salt and pepper and serve chicken mixture in tacos with desired fillings.