Double Decker Fish Tacos Recipes

Steps:

• Place the ground beef in a skillet over medium heat, and sprinkle about 3/4 of the packet of taco seasoning over the meat. Cook and stir the ground beef, breaking it up as it cooks, until the beef is browned and crumbly, 10 to 15 minutes. Drain the excess grease.
• Mash the refried beans with the water in a small saucepan, and sprinkle with the rest of the seasoning packet. Heat the refried beans over low heat until simmering.
• Preheat oven to 300 degrees F (150 degrees C). Place the crisp taco shells on a baking sheet, and warm them in the preheated oven for 3 to 5 minutes.
• To make the guacamole, peel, seed, and mash the avocados in a bowl with 1 tablespoon of sour cream, the lime juice, and salt and pepper to taste, and set aside.
• To build the tacos, spread each flour tortilla with about 2 tablespoons of heated refried beans. Wrap the tortilla gently around a crisp tortilla shell. Spread about 2 tablespoons of ground beef along the bottom of the crisp shell, and sprinkle about 2 tablespoons of shredded Cheddar cheese on top of the meat. Top the cheese with shredded lettuce, a sprinkle of chopped tomato and onion, and a dollop of sour cream and guacamole.

Steps:

• In a nonstick pan, heat over medium high heat the oil and then add the tilapia.
• Season with half the lime juice, salt, cumin and southwest seasoning.
• Once that side is cooked, flip and season, cooking till golden.
• Heat a small pan over medium heat and then spray with cooking spray. Add tortilla, cooking and heating both sides.
• Fill tortilla with a portion of fish and then top with desired toppings.

Steps:

• Mix the fish sauce ingredients in a bowl, cover and refrigerate till needed. Cut up the tomato(s) and set aside on a small plate. (I don't bother with peeling and seeding the tomatoes).
• In a bowl, mix together the 1½ Tbs lime juice, 2 Tbs olive oil and 2 tsp of minced jalapeno pepper. Rinse the fish under cold water, pat dry, place in the bowl and toss to coat, cover with plastic wrap and refrigerate till the grill is hot.
• Heat a gas grill or a charcoal grill to medium-high heat.
• Scrape off any jalapeno particles from the fish and lightly sprinkle chili powder on both sides of the fish, if you wish. Oil the grill grate and grill the fish over medium-high heat till the fish flakes easily, turning after 4 minutes, about 10 minutes total cooking time. Cut the fish into 8 equal portions, wrap in foil and keep warm in a preheated oven set to 170°F.
• Warm each flour tortilla on the grill till soft, wrap in foil and keep warm in the oven. Make a fluid assembly line of the ingredients: taco shells, fish, sauce, coleslaw, tomatoes, tortillas and refried beans. Ready a large platter and a roll of aluminum foil, place a portion of fish into a crispy taco shell, top with some sauce, coleslaw mix, tomatoes and optional cucumber slivers. Place on the platter. Repeat with the remaining crispy taco shells. Now smear some warm black refried beans onto a flour tortilla and wrap it around one of the tacos. Wrap each double-decker taco in foil so to keep warm. Repeat with the remaining tortillas and tacos.
• Serve with lime wedges, corn on the cob and a cold fruit salad on the side. Serve beer and/or fruit daiquiris as beverages.
• * TIP: Place the interior side of the cut jalapeno peppers facing down on the cutting board when mincing them so to prevent squirts of jalapeno juice striking you in the face. NEVER touch your face while dealing with jalapenos. Wash your hands thoroughly after handling jalapenos. It's no fun getting jalapeno juice in your eyes.

Steps:

• Fit a sheet pan with a wire rack.
• Heat the oil to 350 degrees F in a large braiser or cast-iron skillet.
• Using tongs, slip half of a tortilla in the hot oil to form a taco shell shape. Using a metal spatula with the other hand, keep half the tortilla submerged until golden. Turn the tortilla so that the fried part now sticks out of the oil, letting the bottom fry, while making sure to keep the tortilla open about 2 inches wide. (This creates the necessary space to stuff it!) Then gently turn the tortilla and repeat the process so that the remaining side fries to a golden brown while the rest stays out of the oil. Let the taco shell drain on the lined sheet pan. Fry another tortilla in this manner; reserve the other two tortillas.
• Preheat the broiler.
• Place one unfried tortilla in a pan and top it edge to edge with cheese. Lightly broil until the cheese is just melted, but the tortilla isn't toasted. While still hot, "stick" the cheesy, non-crispy tortilla to the outside of a fried tortilla shell. Repeat with the remaining tortilla, cheese and fried shell.
• Now build! Fill the cavity of the taco with some warm Taco Meat, followed by some lettuce, a drizzle of sour cream, tomatoes, jalapeños and cilantro.
• Serve with your favorite taco bib.
• Heat a pan over medium heat. Add the beef and chorizo and brown, breaking the meat up constantly into smaller little bits, until no longer pink, 6 to 8 minutes. (If there is a lot of rendered fat, remove all but 1 tablespoon of the fat.)
• Add the onions, chipotle powder and cumin. Cook until the onions are soft, another 8 minutes. Add the garlic and cook for just another 30 seconds. Add the tomato puree and simmer, stirring frequently, for another 10 minutes. You want this taco meat to be pretty "tight" and dehydrated, not soupy or loose! Season to taste with salt and pepper.

Steps:

• Brown ground beef.
• Drain.
• Add taco seasoning according to packet directions.
• While beef is simmering put refried beans in a small sauce pan to warm over low heat. May need to add 1-2 tablespoons of water to the beans to thin them out a bit.
• Warm soft tortillas in a dry skillet over low to medium heat. You don't want to brown or crisp them at all. Just warm them on both sides so that they are pliable.
• Keep tortillas warm in foil. These can be placed in a warm oven if needed.
• Assemble the tacos:.
• Spread warm beans on a warm flour tortilla (Like spreading pizza sauce on pizza dough).
• Sprinkle beans with shredded cheese.
• Stand a taco shell in the center of tortilla spread with beans and cheese.
• Gently press the soft tortilla onto the sides of the taco shell.
• Fill taco shell with beef, more shredded cheese, shredded lettuce and salsa.
• *variation* if you prefer not to use refried beans just use all cheese to "glue the soft tortilla to the taco shell. If you choose this option just cover the tortilla with a layer of shredded cheese while warming in skillet. As soon as the cheese is melted remove from skillet and place your taco shell in the middle, quickly folding up the sides so they stick to the taco shell. Fill taco and enjoy!

Steps:

• To make the Adobo Sauce, wisk together Sour Cream, Adobo sauce from a can of chipotle chiles, Seafood seasoning, Chili Powder, Cumin, Lime Juice, and Lime Zest. And refrigerator until ready to use.
• Then wisk together Canolia Oil, Ancho Chile Powder, chopped Cilantro, chopped Jalapeno and the juice of 1 Lime. Then marinade the fish in this mixture for at least 15-20 minutes in the refrigerator.
• Meanwhile (while your fish is marinadeing), you can chop up the rest of your taco toppings.
• To grill the fish, I used a non-stick spray on aluminum foil or you can use another type of grill top if you have one (to prevent the fish from falling into the grill). You want to grill the fish for 4 minutes on one side, then turn it over and cook for an additional 30 seconds. Remove from heat and let stand for about 5 minutes.
• The corn tortillas I sprayed lightly with oil and placed on the grill for about 30 seconds and they come out perfect.
• Fill your tortillas with the grilled fish, top with shredded green cabbage, grilled corn, avocado, cilantro, onion, tomatoes, etc. and then top with the Adobo sauce. Eat and enjoy!

Steps:

• Put halibut chunks in a bowl; sprinkle with cajun seasoning and toss to coat.
• Transfer halibut to a well-greased grill wok (the kind with holes in it).
• Stir-grill over hot coals for 8-10 minutes, tossing while cooking.
• In a big bowl, add cabbages; mix well.
• In a smaller bowl, add vinegar, sour cream, green onions, and salt; stir to combine.
• Add dressing mixture to cabbage; toss to coat well.
• For each tortilla, fill with 1/3 cup cabbage mixture and 4-5 chunks of halibut; fold up and serve with lemon wedges, salsa, tartar sauce, guacamole, and a pitcher of margaritas.

Steps:

• Combine the cumin, chili powder, garlic, oregano, salt, and pepper in a small bowl.
• Rub all over the steak.
• Heat a large sauté pan over high heat until very hot. Add a splash of vegetable oil.
• Add the steak to the pan and cook 3-4 minutes per side for medium, or cook to desired doneness.
• Remove from pan and let rest at least 10 minutes.
• Thinly slice against the grain.
• Preheat an oven to 350˚F (180˚C).
• Place the flour tortillas on baking sheets. Sprinkle each with a small amount of shredded cheese, then place one hard taco shell inside.
• Heat just until cheese melts, about 3-5 minutes.
• Heat a nonstick pan over medium heat and add butter. Scramble the eggs and season with salt and pepper.
• To assemble, fill each double-decker shell with a few spoonfuls of scrambled eggs and a few slices of steak. Top with salsa, avocado, queso fresco, cilantro, and scallions.
• Enjoy!

Steps:

• Cook meat with Taco Seasoning Mix as directed on package.
• Spread each warmed Soft Tortilla with 2 Tbsp. beans; place crisp taco shell on beans, then fold soft tortilla over taco shell.
• Fill taco shells with seasoned meat; top evenly with cheese, lettuce, tomatoes, Salsa and sour cream.