Sweet And Saucy Tacos Recipes

Steps:

• 1. Blend the light brown sugar, chili, cumin, paprika, and lime zest together in a medium bowl. Add all but 2 teaspoons of the spice mixture to a resealable plastic bag. Add the shrimp and the olive oil to the bag. Seal the bag and then turn over a couple times to coat the shrimp evenly. Set aside to marinate for 15 minutes.
• 2. Meanwhile, combine the sour cream with the reserved spice blend. Stir in the cabbage and season with salt and pepper.
• 3. Preheat a grill or grill pan to high. Toast the tortillas about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
• 4. Remove the shrimp from the marinade and season with salt. Grill the shrimp turning once, until nicely browned and just cooked through, about 2 to 3 minutes per side. Tuck the shrimp into the warm tortillas with the cabbage, cilantro leaves, and squeeze lime juice over top. Serve.

Steps:

• In small bowl, mix all sauce ingredients well; set aside.
• In large bowl, beat flour, salt, cumin, baking powder and garlic powder with wire whisk. Stir in beer and water until no dry flour mixture is visible.
• Heat oven to 200°F (or set to warm). Line cookie sheet with foil. Place wire rack on lined cookie sheet and place in oven.
• In 4-quart Dutch oven or deep fryer, heat 1 1/2 inches oil to 375°F. Dip fish strips in batter and remove with tongs, holding fish strips over bowl so excess batter drips off. Lower fish strips into hot oil. Repeat with remaining fish strips. (Do not crowd pan; cook only as many fish strips at once that will fit in pan without touching each other.) Cook fish strips 4 minutes on one side until golden brown. Turn fish (flip fish away from you to avoid being spattered with hot oil) and cook 3 minutes on other side until golden. Remove fish from pan and place on wire rack on cookie sheet. Keep fish warm in oven while you prepare remaining strips.
• To assemble tacos, place 1 or 2 fish strips on center of each tortilla. Top with about 2 tablespoons sauce, the lettuce, salsa, avocado, cheese, a squirt of lime juice and the cilantro.

Steps:

• Note: I make my own cranberry sauce and freeze for later use in recipes. Or, if you have any leftovers from the Holidays, that works out conveniently, too. I recommend this basic recipe: Recipe #188835.
• Cook beef, onion and garlic in large skillet over medium-high heat, stirring frequently, for 6 to 8 minutes or until beef is cooked through and vegetables are softened; drain.
• Stir chili sauce, cranberry sauce and seasoning mix into beef mixture.
• Reduce heat. Cook for 10 minutes or until flavors are blended. Do not allow mixture to dry out, adding a little bit of water if necessary.
• Divide beef mixture evenly among taco shells.
• Top with cheese, tomato, lettuce and sour cream-any or all of your favorite taco garnishes.