E P I C U R E
TACOS TRANSFORMED R E C I P E S P H O T O S
B Y B Y
R Y A N F R A N K
L U C A S M I R A M O N T E S
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ust as ladies-only bridal showers have made room for parties that celebrate the bride and groom together, the standard fare of chicken salad and petit fours has given way to updated menus that are a party in and of themselves. Chef Ryan Lucas’ Trendy Taco Bar is a prime example. Whether it’s brunch on a cold winter day or lunch on a warm summer afternoon, Pork Carnitas and SpanishStyle Whole Fish topped with any or all of six colorful salsas brighten both the table and guests’ palates with their fresh, bold flavors. Serve in soft or crisp taco shells with queso fresco, and accent with a zesty slaw and fresh fruits for a delicious meal that guests and the happy couple will remember long after the party is done. Chef Ryan – catch him in the kitchen at Fuggazis now! – advises that these amazing flavors aren’t for showers only. Ramp up your Super Bowl Sunday buffet table by serving these atop baked nachos or tostada shells, or make any day special with these easy recipes.
SPANISH-STYLE WHOLE FISH INGREDIENTS 1 1/2 pounds whole tilapia Salt and pepper DIRECTIONS Preheat the oven to 325F. Clean and remove all the insides from the fish, or have your butcher remove it for you. Wash and clean the fish completely and “score” the fish sides with diagonal lines through the body, and season with salt and pepper. Heat oil in a large frying pan, add the fish and fry over medium heat on both sides until browned, then place in the oven for approximately 8 minutes to finish. Once the fish is done, remove from the and place on a dish for presentation. 32 L I F E S T Y L E | J A N UA R Y 2 0 1 9
