CHOCOLATE TACOS
Provided by Food Network
Categories dessert
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the egg whites and sugar and beat with a whisk until light and fluffy, 3 to 5 minutes. Stir in the flour, salt, melted butter, cream and vanilla until combined.
- Preheat a large nonstick pan over medium-high heat. Spoon 2 tablespoons of the batter into the pan and, with a small offset spatula, spread the batter into an even 4- to 5-inch pancake. Cook on the first side until golden brown at the edges, 2 to 3 minutes. Flip and cook until golden brown on the reverse side, about 1 minute more. Remove from the pan and immediately hang the pancake over the handle of a wooden spoon to form the taco. Set aside to set, about 5 minutes. Repeat with the remaining batter.
- Dip the tacos in the melted chocolate and return to the wooden spoon. If making ahead of time, refrigerate until needed.
- Fill the tacos with the softened ice cream and garnish with the chopped pecans.
CHOCOLATE TACOS
"One way to get your kids cooking is to make something they love. [My son] Hunter and I developed this dish together," says Guy.
Provided by Guy Fieri
Categories dessert
Time 40m
Yield SERVES: 8 to 10 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the egg whites and sugar and beat with a whisk until light and fluffy, 3 to 5 minutes. Stir in the flour, salt, melted butter, heavy cream and vanilla with a rubber spatula until combined.
- Prop up each end of a long wooden spoon on a can or bowl (you'll use this to shape the taco shells). Heat a large nonstick pan over medium-high heat; coat with cooking spray. Spoon 2 tablespoons of batter into the pan; use a small offset spatula to spread the batter into an even 4- to 5-inch pancake. Cook on the first side until golden brown at the edges, 2 to 3 minutes. Flip and cook until golden brown on the reverse side, about 1 more minute. Remove from the pan and immediately drape the pancake over the wooden spoon. Set aside to set, about 5 minutes. Repeat to make 8 to 10 tacos, wiping out the skillet and adding more cooking spray as needed.
- Put the chocolate chips in a heatproof bowl set over a saucepan of simmering water; stir until melted. Dip the edges of the taco shells in the melted chocolate and return to the wooden spoon; let set, about 5 minutes. (If making in advance, refrigerate until ready to serve.) Fill the taco shells with ice cream and garnish with some chopped pecans.
LOBSTER TACO AL CARBONE
Provided by Bobby Flay
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk together the lime zest and juice, chipotle, honey and olive oil in a medium bowl. Add the tomatoes, onion and cilantro and mix until combined. Season with salt and pepper, to taste.
- Heat grill to high.
- Brush the lobster flesh with some of the canola oil and season with salt and pepper, to taste. Put on the grill, flesh side down, and grill until slightly charred and just cooked through, about 5 minutes. Remove the meat from the shell and coarsely chop. Put the chopped lobster into a bowl, along with the green onions and mix to combine.
- Put the tortillas on a flat surface and evenly divide the cheese over the surface. Put a few heaping tablespoons of the lobster in the center. Fold the tortillas over, brush the tops with oil and grill, oil side down, until slightly charred, about 1 minute. Brush the top side of the tortillas with oil, flip over and continue grilling until slightly charred and cheese just melts. Arrange the tortillas on a serving platter and garnish with cilantro.
LOBSTER TACOS
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the crunchy tortillas: Bring oil to 375 degrees F.
- Shape tortillas in a tortilla fry basket, then fry until golden brown, about 3 minutes. Sprinkle with seafood seasoning, then let air dry and cool.
- For the mango jicama salsa: Combine mangos, jicama, onion, tomato, cilantro, lime juice, oil, cumin, salt and pepper in a bowl. Adjust seasoning.
- For the guacamole: Remove pits and scoop flesh of avocados into a bowl. Add cilantro and HALF of lime juice (fresh limes have different levels of acid, so not all limes are the same). Season and fold together. Add more juice and salt as needed.
- For the lobster salad: Squeeze 70 percent of water out of lobster meat. Rough chop lobster and pick through for shell fragments.
- Combine mayo and lemon in a bowl, to your taste. Fold mayo into lobster meat (you just want a light coating, not swimming). Adjust seasoning.
- For the lobster tacos: Spread guacamole on the bottom of a plate. Fill tortilla shells with lobster salad. Stand tacos in guacamole. Top with mango jicama salsa.
- Scatter Fresnos on plate. Dust with seafood seasoning and top with micro herb blend.
RUBIO'S BAJA GRILL LOBSTER TACO RECIPE
What's not to love, lobster, guacamole, salsa in a taco? Yum. This recipe is courtesy of Rubio's Baja Grill.
Provided by Iron Woman
Categories Mexican
Time 12m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Marinate lobster in salsa for an hour to two.
- Stir fry lobster in a skillet or wok for two to three minutes.
- In a separate pan, heat the tortilla.
- To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce.
- Fold over, garnish with lime slice, and serve.
Nutrition Facts : Calories 381.6, Fat 22.8, SaturatedFat 4.4, Cholesterol 65.6, Sodium 981.1, Carbohydrate 33.1, Fiber 3, Sugar 9.6, Protein 13.7
CHOCOLATE TACOS
Steps:
- For the shells: Set a large wooden spoon on the counter so that the handle hangs over the edge. Weight the other end of the spoon down with a heavy book or heavy pan; you'll drape the warm shells over the handle to form your tacos.
- Place the egg whites, sugar, milk, vanilla and salt in a medium bowl and whisk together. Stir in the flour and butter until fully incorporated and the batter is smooth.
- Place a medium nonstick skillet or cast-iron pan over low heat. Scoop 1 generous tablespoon of batter into the skillet and spread into a thin even layer with a small offset spatula. Spread the batter quickly to form a nice round that's roughly 5 inches in diameter. Cook until the underside of the disc is browned and set, 3 to 4 minutes. Flip and continue to cook for 1 to 2 minutes.
- Lift the disc off the griddle and quickly and carefully lay it over the handle of the wooden spoon. Guide the shell with your hands to make sure the sides are even. This must be done quickly as the shell will begin to harden almost immediately after leaving the skillet. Hold the taco for a few seconds until it hardens and then leave it there to cool. Repeat with the remaining batter.
- These taco shells are best eaten the day they are made, but leftovers can be stored in an airtight container for up to 2 days.
- For the tacos: Bring a medium saucepan filled with a few inches water to a bare simmer. Place the chocolate in a medium heatproof bowl. Set the bowl over (not in) the simmering water. Cook until the chocolate is melted and smooth, stirring occasionally. (Alternately, place the chocolate in a medium microwave-safe bowl and microwave at 30-second intervals until smooth, stirring between intervals.)
- Dip the edges of a shell in the melted chocolate and sprinkle the chocolate with peanuts. Repeat with the remaining shells and allow to cool.
- Scoop some ice cream into the shells. Drizzle fudge sauce over the ice cream and sprinkle with some more chopped peanuts. Eat straight away, or place filled tacos in the freezer to enjoy later.
LOBSTER TACOS
Disappointed by restaurant lobster tacos, I created this recipe for great at-home lobster tacos my family enjoys. I used my grill pan for cooking inside.
Provided by Qhhunters
Categories Main Dish Recipes Taco Recipes
Time 27m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat a lightly oiled grill pan over medium-high heat.
- Cut lobster tails in half lengthwise along the spine. Sprinkle with salt and black pepper. Grill until slightly charred and shells are bright in color, about 5 minutes. Remove lobster meat from the shells and chop coarsely.
- Combine chile sauce, 1/2 the tomato, and green onions in a large bowl. Mix in chopped lobster meat.
- Divide Colby-Monterey Jack cheese evenly among tortillas. Top each tortilla with some of the lobster mixture. Fold tacos over and grill until cheese melts and tortillas are lightly charred, about 1 minute per side. Garnish with remaining tomato, avocado, and shredded lettuce.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 44.8 g, Cholesterol 92.3 mg, Fat 17.4 g, Fiber 5.9 g, Protein 31 g, SaturatedFat 5.8 g, Sodium 1179.4 mg, Sugar 4.7 g
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- Start by soaking the minced onion in the lime juice. Sprinkle salt over it and mix well. Now cut all your other vegetables. Doing it this way will take the sting out of the onions.
- Chop all your other vegetables and add them to the bowl with the lime juice and onions. Mix well and add salt to taste. Have this ready for the lobster.
- Heat your tortillas now. If you are making your own, make them after the salpicon but before you steam the lobster.
- Set a steamer tray in a pot and pour enough water to come up to just below the level of the tray. Cover the pot and bring this to a boil. Lift the lid, set the lobster tails on the tray, cover the pot and steam for about 10 to 15 minutes. Big Maine lobster tails can take 15 minutes, but little Caribbean or Pacific lobster tails will only take about 10 minutes.
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