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    MENU: Family Style Taco Dinner

    By | Shine Food – Wed, Nov 21, 2012 12:13 PM EST

    We're fixing up a crowd-pleasing, family-style meal of grilled fish tacos with flour tortillas and creamy chipotle sauce served with rice and beans.

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    RECIPE: Grilled Fish Tacos with Creamy Chipotle Sauce
    SERVES 8

    INGREDIENTS
    FOR THE CHIPOTLE SAUCE:
    ½ cup mayonnaise
    ⅓ cup plain Greek yogurt
    ½ tsp. dried oregano
    ¼ tsp. ground cumin
    ¼ tsp. dried dill
    1 canned chipotle chile in adobo sauce plus 1 tsp. sauce
    Kosher salt, to taste

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    FOR THE FISH:
    1 tsp. garlic powder
    1 tsp. paprika
    ½ tsp. cayenne
    ½ tsp. ground cumin
    ½ tsp. dried oregano
    2½ lb. boneless, skinless tilapia fillets, sliced in half lengthwise
    Kosher salt, to taste
    Canola oil, for grilling

    TO SERVE:
    8" corn or flour tortillas, warmed
    ¼ small head green cabbage, very thinly shredded
    1 small white onion, minced
    1 medium tomato, cored and finely chopped
    2 limes, cut into wedges

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    INSTRUCTIONS 1. Make the sauce: place all ingredients in a blender or food processor and puree until smooth. Refrigerate until ready to use.

    2. Build a medium-hot fire in a charcoal grill or heat gas grill to high (alternatively, heat a cast iron grill pan over medium-high heat). In a small bowl, mix garlic powder, paprika, cayenne, cumin and oregano; set spices aside. Pat the fish dry, season with salt and sprinkle with spices; refrigerate for 15 minutes. Brush the grill with oil and working in batches if necessary, grill fish, flipping once until cooked through, about 5 minutes.

    3. Serve grilled fish on warm tortillas with cabbage, onion, tomato and a drizzle of chipotle sauce as desired with a squeeze of lime.

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    RECIPE: BLACK BEANS
    SERVES 8

    INGREDIENTS
    3 tbsp. olive oil
    3 cloves garlic, chopped
    1 medium white onion, roughly chopped
    1 lb. dried black beans, soaked overnight and drained
    1 jalapeño pepper, sliced in half
    1 bay leaf
    Kosher salt and freshly ground black pepper, to taste
    Minced white onion, for garnish
    Queso fresco, crumbled, for garnish

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    INSTRUCTIONS
    In a 4-qt. saucepan, heat oil over medium-high heat. Add garlic and onion, and cook until the soft, about 6 minutes. Add beans, jalapeño, and bay leaf and cover with water by 1", about 5 cups. Bring to a boil, reduce heat to medium-low and cover. Cook for 1 hour, until beans are tender. Remove bay leaf and discard. Place about 1 cup beans in a bowl and mash with a fork; return to pot and season with salt and pepper. Serve with onions and cheese.



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