Celebrate Cinco de Mayo
Cinco de Mayo is a great time to gather family and friends for a fun evening of music, dancing, piñatas and, of course, great food. For this special occasion, which celebrates the Battle of Puebla’s historic victory over the French on May 5, 1862, why not add a new dish or two? As an appetizer, try Mexican pizzas and let your guests customize them by adding their favorite toppings. Serve double-stuffed turkey tacos with crispy taco shells on the outside and Ortega soft tortillas on the inside. And for a light, fresh twist, serve fish tacos with a crunchy, tangy Mexican slaw.
For more information visit www.ortega.com.
Baja Fish Tacos With Mexican Slaw
Makes: 6 servings
10 soft flour tortillas
1 package (1.25 ounces) taco seasoning
3 tablespoons taco sauce
1 1/2 pounds of fresh cod fish
3 tablespoons flour
1/2 cup canola oil
1/2 cup mayonnaise
1/2 16-ounce bag cole slaw mix
1/4 cup sliced radishes
Cut fish into bite-sized pieces. Combine contents of taco seasoning mix with 3 tablespoons flour in shallow pan. Roll each piece of fish in taco seasoning/flour mixture and set aside. Pour oil in skillet and heat on high. Once oil is hot but not smoking, drop fish pieces in batches and fry about 4 minutes. Flip over and fry other side about 3 more minutes until browned. Remove fish from oil and continue to fry in batches. Allow fish pieces to drain on paper towel. Salt fish while draining on a paper towel.
Make Mexican Slaw by combining mayonnaise with taco sauce in medium-sized mixing bowl. Add cole slaw mix and toss until well combined.
Microwave flour tortillas on high until warm, for one minute. Carefully remove warm tortillas from microwave. To assemble tacos, place several tablespoons of slaw mix and then fish pieces in middle of each tortilla. Top with radish slices and eat like a taco.
Mexican Pizza
Makes: 10 servings
1/2 pound (8 ounces) ground beef
3/4 cup water
1 package (1.25 ounces) taco seasoning mix
1 can (16 ounces) refried beans
1 package tostada shells
2 cups (8 ounces) shredded Mexican blend cheese
Shredded lettuce, sliced olives, sliced avocado, chopped cilantro, sliced green onions, chopped tomatoes and sour cream
Brown beef; drain. Stir in water and seasoning mix. Bring to a boil. Reduce heat to low; cook, stirring occasionally, 5 to 6 minutes or until mixture is thickened.
Spread refried beans on each tostada shell. Top with some meat mixture and some cheese. Broil for 1 to 2 minutes, or until cheese is melted. Garnish with desired toppings.
Double-Stuffed Turkeys Tacos
Makes: 8 servings
2 tablespoons olive oil
1 onion, diced
1/2 cup diced red pepper
2 teaspoons chopped garlic
1 pound ground turkey
3/4 cup water
8 hard taco shells
8 soft flour tortillas
1 package (1.25 ounces) taco seasoning
3 tablespoons taco sauce
1 small jar cheese sauce (nacho cheese sauce if you like a little kick)
1 1/2 cups refried beans
2 cups shredded cheddar cheese
Preheat oven to 350°F. In skillet, heat oil and cook onion, red pepper and garlic until onion is translucent, about 3 minutes. Add ground turkey, water and taco seasoning and mix thoroughly. Heat another 5 minutes until meat is cooked through. Meanwhile, in separate sauce pan, warm refried beans.
To assemble double-stuffed tacos, take each hard corn taco and carefully spread some refried beans on inside with rubber spatula. Sprinkle with some shredded cheese. Then carefully, so as not to break taco, stuff one soft tortilla inside one hard taco and spoon turkey mixture inside. Top with taco sauce, cheese sauce and more shredded cheese. Place in baking dish and repeat with all tacos. Bake 10 minutes, until cheese is melted.
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