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This year, National Taco Day falls on a Tuesday, making it the ultimate #TacoTuesday.  Instead of going out to a local Mexican restaurant, why not have your own taco celebration at home, complete with margaritas!

Leading Hispanic cookware brand, IMUSA, has some delicious taco recipes such as George Duran’s Polenta-Crusted Fish Tacos with Spicy Mango Slaw and Chorizo Scrambled Egg Tacos for those who want to kick off the day celebrating! We’ve also got a yummy recipe for Grilled Chile-Lime Flank Steak Soft Tacos with Charred Pineapple Salsa ENjoy!

Chorizo Scrambled Egg Taco Breakfast

Recipe by IMUSA

Ingredients

  • 6 eggs
  • 1 tablespoon olive oil
  • 2 chorizo links (about 7 ounces)
  • 1 medium onion
  • 1 cup cilantro, divided
  • 1 medium tomato
  • 1 cup sour cream
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1 cup sharp cheddar
  • 10-12 corn flour tortillas
  • Chipotle Tabasco (suggestion for topping)

Preparation

1.Mix sour cream, lime juice, and salt in a bowl and put aside.

2.Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Place in IMUSA tortilla warmer or aluminum foil and set aside.

3.In an IMUSA non-stick sauté pan add olive oil and bring to medium-high heat. Sweat onions for about one minute and add diced chorizo

4.Cook for 5-6 minutes until chorizo is browned.

5.Add half of the cilantro and all of the cooked chorizo to beaten eggs and mix. Bring eggs back to the IMUSA pan and cook on low heat, mixing from time to time.

6.Place cooked eggs, cheddar cheese, diced tomatoes and remaining cilantro in separate bowls and lay them out throughout the table with the warm tortillas.

7.Allow your guests to assemble their own breakfast tacos

 

Slim and Sparkling Lemon Lime Margarita

Recipe by Sparkling Ice

Ingredients:

  • 3 oz Lemon Lime Sparkling Ice
  • 1 ½ oz Tequila
  • Splash of fresh squeezed orange
  • Fresh squeezed lime

 

Directions: Shake and pour into a chilled rocks glass rimmed in salt. Garnish with a lime slice.

 

Polenta-Crusted Fish Tacos with Spicy Mango Slaw

Recipe by George Duran for IMUSA

 

Ingredients

  • 2 to 3 pieces of tilapia
  • ¾ cups polenta (or fine cornmeal)
  • 1 teaspoon paprika
  • olive oil
  • salt
  • cilantro and sliced radishes for garnish
  • 4 to 6 corn tortillas
  • 1 tablespoon mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon chipotle hot sauce, like Tabasco
  • 1 teaspoonlime juice
  • 1 pinch of salt
  • 1 cup cabbage
  • 1 mango, ripened but hard

Preparation

1.Make slaw by mixing the first five ingredients until smooth and then mixing it with the cabbage and mango. Set aside.

2.Mix paprika and polenta together in a shallow bowl.

3.Season tilapia strips with salt and press into polenta, making sure it’s completely covered. Discard excess polenta.

4.Heat 1-2 Tblsp. of olive oil in your IMUSA non-stick sauté pan and once it begins to smoke, add the tilapia. Fry the tilapia in batches, about 2-3 minutes per side, until slightly browned and fully cooked. Remove onto a paper-towel lined dish.

5.Heat corn tortillas in the IMUSA tortilla warmer and serve fish tacos.

6.Assemble by placing some slaw in the center of the tortilla and one or two slices of tilapia on top. Top with cilantro leaves and radish.

Grilled Chile-Lime Flank Steak Soft Tacos with Charred Pineapple Salsa

Spoon up a juicy, colorful pineapple salsa next to these easy-to-grill soft tacos and you have a delicious dinner with some style and flair.

Chile powder and lime give an inexpensive cut of meat a lot of flavor. Then, when you spoon up a tangy, color pineapple salsa next to these soft tacos, you have a delicious dinner with style and flair. Every part of the meal can be done on the grill, but using a stovetop works just as well.

You can brown the pineapple slabs on the grill or leave the fruit on the grill until one side of the pineapple is truly black, 4 to 5 minutes. Some people prefer the charred look and love how it tastes in the salsa, but taste and see what you like. The pineapple needs a few minutes to cool when you take it off the grill, so you might want to grill the fruit first and use the time while it’s cooling to cut up the remaining vegetables for the salsa. This recipe makes a lot of salsa, but it’s good to have on hand in your fridge for a few days, ready to liven up simple quesadillas.

Ingredients

  • 1 1/2 pounds flank steak, trimmed of fat
  • 1 teaspoon chile powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh lime juice
  • 2 tablespoons of Gaea’s Kalamata D.O.P. Greek Extra Virgin Olive Oil

Charred Pineapple Salsa

  • 1 small pineapple, 3 to 3 1/2 pounds
  • 1 small red onion, diced (about 3/4 cup)
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon rice vinegar
  • 2 tablespoons of Gaea’s Kalamata D.O.P. Greek Extra Virgin Olive Oil
  • 1 teaspoon kosher salt
  • ½ fresh jalapeño or serrano pepper, scraped of seeds and minced

16 6-inch corn tortillas

For the Steak Marinade:

In a small bowl, mix all spices, salt, pepper, 2 tablespoons lime juice, 2 tablespoons olive oil, and blend well to make a paste. Place the meat in a shallow dish and rub the paste evenly over both sides. Cover the steak and let it marinate for 1 to 4 hours.

For the Charred Pineapple Salsa:

When the steak is done marinating, preheat the grill; you’ll cut and grill the pineapple first and then put the steaks on the grill when the salsa is ready.

To cut the pineapple, slice off the leafy top and just enough of the bottom of the fruit so it rests flat on a cutting board. Slice off all the skin with a sharp knife, cutting from top to bottom and taking off as little of the flesh as possible, rotating the pineapple as you go. Discard the skin. Cut out any “eyes” with a paring knife and discard. Slice the fruit away from the core in four or five grill-friendly slabs.

When the grill is hot, place the pineapple slabs on the hot grill and grill quickly until the fruit just begins to show some browning, 1 to 2 minutes on each side. (If you want one side to be truly charred or blackened, let it go for 4 to 5 minutes on one side only.)

Take the fruit off the grill when it’s as browned as you like. Set it aside to cool for a few minutes and then dice the pineapple for the salsa. In a medium bowl, mix the diced charred pineapple, red onion, cilantro, 2 tablespoons lime juice, vinegar, remaining olive oil, salt, and minced hot pepper and blend well.  Cover and refrigerate until ready to use.

To cook the steak:

Place the steak on the grill and cook for about 5 to 6 minutes on each side or slightly longer if you like it more well done. Remove the steak from the grill and let rest for 10 minutes before slicing. While the grill is hot, place the tortillas on the grill and grill for 10 seconds on each side then wrap in a linen napkin for serving.

Slice the steak into 1/2-inch slices, place on a platter, and spoon over the charred pineapple salsa. Place the tortillas on the table and serve family style.

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