Shrimp and Fried Avocado Tacos

Image May 5, 2019 Tangie Holifield

Photo Credit: Dennis Prescott, 2016.

Take your avocado obsession to the next level by rolling them in breadcrumbs, baking them to crispy perfection and stuffing them in a tortilla with a few spicy shrimp. This version of a textural dream that is crunchy, spicy, and refreshing, all at the same time.We are sure that your hunger for tacos will never be the same on Taco Tuesday!

Serves 8

Ingredients:
For the Avocados:
1/4 cup all-purpose flour
Kosher salt, to taste
Freshly ground black pepper, to taste
2 large egg whites
1 cup Japanese panko breadcrumbs
2 tablespoons olive oil
2 medium firm but ripe avocados

For the Slaw:
1 lime
4 tablespoons mayonnaise
1/2 small red cabbage, cored and thinly sliced
2 scallions, thinly sliced
1 jalapeño pepper, seeded and thinly sliced
1/2 cup fresh cilantro leaves, plus more for serving

For the Spiced Shrimp:
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon onion powder
2 teaspoons smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
24 medium (31-40 count) shrimp, peeled and deveined
2 to 3 tablespoons olive oil
A squeeze of fresh lime juice

For Assembly:
8 small flour tortillas, warmed
Lime wedges, for serving
Sour cream, for serving
Chopped tomatoes, for serving

Directions:
To make the avocados:
Heat oven to 425°F.

Line a large rimmed baking sheet with nonstick foil.

In a small bowl, whisk together the flour and ¼ teaspoon each salt and pepper. Lightly beat the egg whites in a second small bowl. In a third small bowl, combine the panko with the oil.

Cut the avocados in half, remove the pit and peel. Cut each half into ½-inch-thick slices. Working with one slice at a time, coat avocado slices lightly in flour, then in the egg, letting any excess drip off and finally in the panko, pressing gently to help it adhere. Transfer to the prepared baking sheet and repeat with remaining avocado slices. Bake until golden brown, 20 to 25 minutes.

To make the slaw: Finely grate the lime, making zest, into a large bowl, then squeeze in 2 tablespoon juice from the same lime. Whisk in the mayonnaise and a pinch of salt. Add the cabbage, scallions, and jalapeño and toss to coat; fold in the cilantro. Cover with plastic wrap and refrigerate until ready to assemble to tacos.

For the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, paprika, salt and pepper in a medium bowl. Add in shrimp and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours for best results.

Heat 2 tablespoons of the oil in a a large heavy-duty or cast iron skillet on high heat until it begins to shimmer. Add the shrimp.and cook until just cooked through and slightly pink, about 3 minutes. Do this in batches if necessary with more oil; the shrimp should be in a single layer. Turn off heat and finish with a squeeze of fresh lime juice.

To assemble: Grill tortillas on stove top over the flame until lightly charred. Fill the tortillas with the avocados and top with the cabbage slaw, followed by three of four shrimp. Serve with extra cilantro, lime wedges, sour cream and chopped tomatoes, if desired.

Enjoy!

Merluza a la Romana

March 25, 2016 Tangie Holifield

Traditional Spanish food is influenced by the Greek, Roman, Phoenician and Moorish settlements over the centuries. With the immense variety of Spanish food recipes, there is enough to satisfy every one. And Merluza a la romana (battered fried hake) is popular dish Argentina that just happens to be of Spanish origin and it one of the various minutas served daily through out the country.

What are minutas, you ask? Well, think of them as Argentinian “fast food”. They are a reliable set of dishes that are simple, popular, quick-to-prepare. These short-order dishes are served as a sit-down meal, with china plates and waiter service and often available at all hours.

The tradition of minutas was invented to offer standard, affordable fare to working men. Siesta culture may be long dead in Buenos Aires, but, to this day, many workers still take the time out in the middle of the day to go to their local cafés for a hot meal, even on stiflingly humid summer days.

The minutas menu varies little, and almost always usually includes these usual suspects:
Pasta– ravioles or tallarines (thick spaghetti), with a meat or tomato sauce
Merluza a la romana (battered hake) – the only fish dish that is commonly available
Revuelto Gramajo – a pile of thin match stick potatoes with ham onions, and eggs
The ubiquitous milanesa (beef schnitzel), sometimes served “a la napolitana”
Bife (steak), churrasco (thin cut of grilled steak) or pollo (chicken)- served with of mashed potatoes or french fries

For this recipe, hake was not available in my neck of the woods, but I was able to find barramundi or Asian sea bass. Barramundi have a mild flavor and a white, flaky flesh, with varying amount of body fat. In the U.S., barramundi is growing in popularity. Monterey Bay Aquarium has deemed U. S. and Vietnam-raised barramundi as “Best Choice” under the Seafood Watch sustainability program.

If you are unable to find hake, another white firm-fleshed fish such as cod or haddock can be used in this recipe as great substitutions.

Serves 6

Ingredients:
For the Mayonnaise:
1 large egg
1 Tablespoon Dijon mustard
1 1/3 cups vegetable oil
4 teaspoons freshly squeezed lime juice
Kosher salt, to taste
Freshly ground white pepper, to taste
1 clove garlic, finely minced
½ Tablespoon horseradish
2 Tablespoon fresh chopped parsley

For the Fish:
Six 4 ounce Hake fillets
Salt, to taste
Freshly ground white pepper, to taste
All-purpose flour, for dusting
2 Eggs
Olive oil, for frying
Lime wedges, for garnish

Directions:
For the mayonnaise, combine the egg yolk only and mustard in a bowl and whisk until well mixed.

Gradually whisk in the oil, a little at a time, until completely incorporated and the mayonnaise is thick and silky smooth. Note: When the whisk is lifted, the mayonnaise should hang off but not fall. Whisk in the lime juice and add the horseradish, garlic and parsley. Season with salt and pepper to taste.

For the fish, pour about an ½ inch of olive oil into a large cast iron skillet, placed over a medium heat.

In a shallow dish, lightly beat the eggs.

Pat the fish with paper towel to remove excess moisture.Season both sides of fish with salt and pepper, to taste. Dredge each piece of fish flour, shaking off the excess and then coat well in the beaten egg. Place into the hot oil and fry for about four minutes on each site, depending on the thickness of the fish, until golden-brown. Remove the fish from the oil an drain on a paper towel lined platter.

To serve, take 1 tablespoon of the mayonnaise and streak the center of the serving plate with the back of a spoon. Place the fish on top and garnish with lime wedges.

Bacon, Spinach and Tomato Sandwich

March 8, 2016 Tangie Holifield

So I am back to basics……… well almost, with this sandwich. Once again, I found myself scrounging in my refrigerator. What I found was a few strips of bacon, a couple of cherry tomatoes, and a slice of cheddar cheese. I also had some whole wheat bread in the pantry. But what really made this sandwich sing was the Bacon Mayonnaise…………..Enough Said!