TACO TOPPING RECIPES

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HOMEMADE TACO SAUCE RECIPE | ALLRECIPES



Homemade Taco Sauce Recipe | Allrecipes image

Simple and easy to make. Competes with any brand you buy off a grocery store shelf at a fraction of the price.

Provided by Michael Beatty

Categories     Side Dish    Sauces and Condiments    Sauces

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 11

1 (16 ounce) can tomato sauce
? cup water
2 tablespoons white vinegar
1 tablespoon ground cumin
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon garlic salt
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon white sugar
½ teaspoon cayenne pepper

Steps:

  • Stir tomato sauce, water, vinegar, cumin, onion powder, garlic powder, garlic salt, chili powder, paprika, sugar, and cayenne pepper together in a saucepan over low heat; cook at a simmer until slightly thickened, about 20 minutes. Cool sauce slightly before serving.

Nutrition Facts : Calories 14.7 calories, CarbohydrateContent 3.1 g, FatContent 0.2 g, FiberContent 0.7 g, ProteinContent 0.7 g, SodiumContent 351.9 mg, SugarContent 1.9 g

FISH TACOS AND TOPPING BAR RECIPE | SOUTHERN LIVING



Fish Tacos and Topping Bar Recipe | Southern Living image

Fresh fish tacos are topped with Asian Slaw and Quick Chipotle Cream for a dinner recipe that the whole family will love. 

Provided by Southern Living

Categories     Dinner

Total Time 55 minutes

Yield Serves 8 (serving size: 2 tacos, 1/2 cup slaw, 1/4 cup chipotle cream)

Number Of Ingredients 22

2 pounds firm white fish fillets (such as tilapia, grouper, sea bass, or red snapper)
1 teaspoon kosher salt
1 teaspoon black pepper
2 large egg whites, lightly beaten
1 cup finely ground corn chips (such as Fritos)
16 (6-inch)s corn or flour tortillas
Toppings: chopped tomatoes, shredded iceberg lettuce, sliced avocado, chopped fresh cilantro, lime wedges
? cup rice vinegar
1 tablespoon granulated sugar
2 teaspoons toasted sesame oil
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
1 teaspoon Asian chili-garlic sauce
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 (16-oz.) package tri-color coleslaw mix
¼ cup chopped fresh cilantro
1 (8-oz.) container sour cream
1 chipotle pepper in adobo (from can), seeded and minced
½ teaspoon lime zest
1 tablespoon fresh lime juice
¼ teaspoon kosher salt

Steps:

  • Preheat oven to 400°F. Pat fish dry with paper towels; sprinkle evenly with salt and pepper. Place egg whites in a shallow dish. Place ground corn chips in a separate shallow dish. Dip each fillet in egg whites, and dredge in ground corn chips, shaking off excess.
  • Arrange fish on a large baking sheet coated with cooking spray. Bake in preheated oven until fish is cooked through, about 15 minutes.
  • Serve fish in tortillas with Asian Slaw, Quick Chipotle Cream, and desired toppings.
  • For Asian Slaw: Whisk together rice vinegar, granulated sugar, toasted sesame oil, soy sauce, fresh ginger, Asian chili-garlic sauce, kosher salt, and black pepper. Stir in coleslaw mix and fresh cilantro.
  • For Quick Chipotle Cream: Stir together sour cream, chipotle pepper in adobo sauce, lime zest, fresh lime juice, and kosher salt.

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