Fresh Takes On Tacos

We’ve already seen the taco become a breakfast staple, a handheld lunch mainstay and an entrée embraced by high profile chefs the likes of Alex Stupak at Empelleon, Paul Kahan at Big Star and Jean-Georges Vongerichten at ABC Cocina. We bring you delightfully unexpected twists and turns on the classic taco - Mahi Mahi and tequila-soaked salsa, chicken tinga with a touch of elegant avocado crema - to take your diners to places they may never have been but will want to return to often.

Chef Talk

The keys to Chicken Tinga, a dish hailing from the Mexican region of Puebla, are onions, tomatoes, garlic, and smoked, dried chipotle chilies, cooked in a clay pot. Use as a filling not just for tacos, but empanadas and tlacoyos; as a topping for tostadas; or as a main dish with rice and a salad. Make it even more flavorful with queso fresco on top.

Mahi Tacos with Tequila Soaked H2Omelon-mango Salsa

Ingredients

4 ½ oz Mahi Mahi Fillet, 8 oz 2 oz Extra Virgin Coconut Oil ½ oz Garlic, Chopped 1/3 oz Ground Paprika, Smoked 1 ½ oz Avocado Halves, Hass 3 Ea Tortilla Corn White, 5.5" 4 ½ oz Cream Cheese Loaf 1/8 oz Chipotle Chili Pepper, Ground

SUB-RECIPE: Tequila soaked watermelon salsa

6 oz Watermelon, Cubed ¾" 1 Ea Tequila 1 1/3 oz Sugar Beet, Extra Fine 6 oz Mango Chunks 2 oz Jalapeño Pepper 1 ½ oz Green Onion, Slice ¼" 2 oz Basil 1 Ea Lime 1/4 oz Salt

Preparation

Heat the grill, grill pan or large frying pan to medium-high heat. Brush the Mahi Mahi with the coconut oil and smoked paprika, chipotle and salt and pepper. Grill or pan fry for 3 to 4 minutes per side.

Remove and chop into chunks and then drizzle with the remaining 1 Tbsp of melted coconut oil and lime juice.

After 30 minutes, remove the watermelon from the tequila and place in a clean bowl. Add the mango, jalapeno, green onions, basil, lime juice, salt and pepper. Toss well.