Panchos Cantinas Tortilla Crusted Fish Tacos Recipes

Steps:

• METHOD for CORN CRUST TOPPING: may be prepared ahead, and held in refrigerator
• Place tortilla chips in food processor and pulse until coursly ground, remove half and reserve then grind remaining chips until very fine and reserve separately
• Roughly dice onion and peppers or chilies, add lime juice, hot sauce and cilantro and process until uniformly small (but not totally pureed).
• Heat olive oil in medium sauté pan or pot, add vegetable mixture and sauté 5 minutes
• Remove from heat and gently mix in the finely ground tortilla chips. Let cool a few minutes as liquid is absorbed
• When cool, mix in course chips and set aside
• Season fillets with salt and pepper, press a layer or tortilla vegetable mix on top of each fillet to completely cover.
• Preheat Broiler to High: Place crusted fillets under broiler close to heat source until crust is well browned, fish will probably not be cooked.
• Remove and hold (can also be prepared up to a day ahead and held in refrigerator.
• TO FINISH TACOS: When cool (or cold) slice Fish into finger sized strips. In a skillet or smooth griddle, place fish strips flesh side down to finish cooking.
• At the same time, warm tortillas in same skillet. Place some shredded cabbage on 2 warm tortillas overlapped, top with fresh salsa and 2 fish strips. Squeeze fresh lime on top and enjoy.

Steps:

• In a large bowl combine first three ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
• Divide the masa into 12 pieces and form each into a ball. Press or roll each into a 4-inch circle. Heat a dry cast-iron skillet or griddle over medium-high heat and cook the tortillas. When cool enough to handle, pick up each puffed tortilla and make a 1 1/2-inch slit about 1/4-inch from the edge to make a pocket, being careful not to cut all the way through the tortilla. Puree the Refried Black Beans and stuff 2 teaspoons of the bean puree in each pocket. Flatten to seal and spread the beans evenly. Reserve the stuffed tortillas on a tray covered with a barely damp cloth.
• Heat 3 tablespoons of the oil in a large skillet over high heat. Fry the stuffed tortillas in batches, adding more oil as necessary, until they are a little crisp around the edges but still pliable. Drain on paper towels. Then place on a tray and keep warm in a 200 degree oven.
• Heat the chicken in a small pan over low heat. Remove the tray of panuchos from the oven. Top each with a scant tablespoon of Roasted Tomato Salsa. Sprinkle on the chicken and Pickled Red Onions and top each with a small avocado slice. Serve warm or at room temperature.
• *Variation: In case your tortillas do not puff, here is an alternative plan; fry them as is in the oil, and then spread with a very fine layer of beans followed by the other ingredients. They will still taste delicious.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil; coat with cooking spray.
• Combine mayonnaise and paprika in a bowl; mix well.
• Mix panko and garlic powder together in another bowl.
• Spread mayonnaise-paprika mixture on each chicken thigh; press into panko mixture to coat. Place in the prepared baking pan; spritz thighs with cooking spray.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).