300 BEST TACO RECIPES
300 BEST TACO RECIPES
From Tantalizing Tacos to Authentic Tortillas, Sauces, Cocktails and Salsas
by Kelley Cleary Coffeen
Robert Rose Inc
Contact: Martine Quibell
416.322.6552 x 3133
300 BEST TACO RECIPES: From Tantalizing Tacos to Authentic Tortillas, Sauces, Cocktails and Salsas is a veritable taco bible. From the crucial choice of the right tortilla, to the correct preparation of ingredients and toppings, Kelley Cleary Coffeen’s recipes are fun, simple, delicious, and economical. With a taco for every day of the week and any member of the family, 300 BEST TACO RECIPES has it all, from authentic Mexican to adapted American, as well as an array of creative culinary tacos that will inspire your taste buds.
Recipes such as Grilled Fajita Steak and Shrimp Tacos, and Artichoke and Spinach Tacos are complemented by recipes for cocktails like the Pink Cadillac margarita that are the perfect accompaniment. The book also includes recipes for authentic flour and corn tortillas, roasted and grilled meats and poultry, refried beans, and 100 different vegetables, cheeses, salsas, and other sauces. Everything needed to make your own fiesta!
There’s a taco for everyone: from authentic Mexican tacos to classic Americanized tacos, as well as an array of creative culinary tacos that are Kelley’s own inspiration.
Among the delights, you’ll find:
• Pollo Verde Tacos
• Sonora Chicken Flautas
• Ten-Minute Chicken Tacos
• Gingered Short Rib Tacos
• Green Chile Stew Tacos
• Tres Taquitos with Guacamole
• Spicy Chorizo Tacos
• Cajun Shrimp Tacos
• Mahi Mahi Tacos with Citrus Salsa
About the Author
Kelley Coffeen grew up along the southern border of the United States, where she developed a love for Mexican food and the unique culture of the southwest. She has a passion for tacos and Mexican flavors. She first fell in love with cooking at the age of 15 when she baked a peanut butter brownie recipe she found in Seventeen Magazine.
Kelley has partnered with the New Mexico Department of Agriculture as one of their ‘Chile Ambassadors,’ promoting New Mexico’s agricultural crops to the general public and food corporations. She has assisted in the development of healthy, ethnic recipes for Diabetics with the Joslen Center at Harvard Medical School and New Mexico State University. Kelley resides in Las Cruces, New Mexico with her family.
Makes 12 Tacos
1 pound beef skirt steak
2 tablespoons olive oil, divided
12 medium shrimp, cooked, peeled
12 medium shrimp, deveined and coarsely chopped
Salt and freshly ground black pepper
1 onion, sliced into 1/4 inch thick rings
1 red bell pepper, julienned
1 orange bell pepper, julienned
8 (6-to-8-inch) corn or 8 flour tortillas
2 limes, cut into 6 wedges
Preheat greased barbecue grill to medium-high.
Brush meat with 1 tablespoon of the oil. Season with salt to taste. Grill for 3 to 4 minutes per side, depending on the thickness of the steak until medium-rare and well browned on surface. Let stand for 5 minutes. Thinly slice meat across the grain.
In a large skillet, heat remaining 1 tablespoon of oil over medium heat. Add shrimp, onion, red and orange bell peppers and salt and pepper to taste. Sauté until peppers are tender-crisp, vegetables are slight charred and shrimp is heated through, 10 to 12 minutes.
To build tacos, divide meat and shrimp mixture equally among tortillas and fold tortillas in half. Serve with lime wedges.
This salad-style taco is fresh and inviting. Enjoy amazing textures accented with tangy lemon and creamy sauce spiked with chile.
Makes 8 tacos
1 cup spinach leaves, trimmed and torn into bite-size pieces
1 cup chopped romaine lettuce
1 cup chopped drained canned artichoke hearts
1⁄4 cup thinly sliced red onion
1⁄4 cup chopped drained canned water chestnuts
Juice of 1 lemon
Jalapeño Cream Sauce
8 taco shells, warmed
1⁄2 cup crumbled Cotija cheese
In a bowl, combine spinach, lettuce, artichoke hearts, red onion and water chestnuts. Cover and refrigerate for 30 minutes or for up to 2 hours to allow flavors to blend.
Just before serving, toss spinach mixture with lemon juice and Jalapeño Cream Sauce.
To build tacos, divide spinach mixture equally among taco shells. Top with cheese. Fold tortillas in half.
Tip: Rinse and pat dry all vegetables with paper towel before chopping to prevent a soggy texture.
If you are short on time, use store-bought taco shells. There are a variety of brands to choose from. Check with your local grocer to see if and when they make them fresh.