I have a new favorite taco place. When we went there last weekend, and I tried The Independent, I knew that I had to re-create it to prevent me from wanting to go there every single weekend.
It did not take me long to attempt to make it because I was already craving it yesterday, and since it was Tuesday, I knew that it was destined to be a our Tuesday Taco meal.
I was not positive if the littles would like the fried portobellos, but I knew that they would be happy with the beans, corn, tortillas, chips, and salsa. So, I proceeded with the meal, knowing that it was something that might not go over well with everyone else in the family.
I was half right. Sean and Gabriel loved it. And, as predicted, Summer and Ethan got by on everything else, omitting the portobellos from their meal. One day they will get there…
I was extremely pleased with the meal because it was so very close to what I had experienced over the weekend. Knowing that I can make it myself whenever I want brings a smile to my face and makes me realize that it is one of the very reasons that I fell in love with cooking. Success with food in the kitchen is a very satisfying feeling.
Portobello, Black Bean, and Corn Tacos
For the Mushrooms
3 portobello mushrooms
1 cup flour
1 cup milk
2 cups Panko bread crumbs
1 teaspoon cayenne pepper
1 teaspoon seasoned salt
2-3 cups canola oil
For the Sauce
1/4 cup sour cream
1/2 cup whipping cream
1 teaspoon sriracha hot sauce
1 tablespoon fresh squeezed lime
1 teaspoon Kosher salt
1 teaspoon fresh ground pepper
For the Corn
2 cups fresh or frozen corn, cooked
1 teaspoon seasoned salt
1 tablespoon dill relish (you can make it fresh or use store-bought)
For the Tacos
Refried black beans
Fresh salsa, optional
Preparing the Fried Portobello Mushrooms
- Slice mushrooms in strips.
- Add the flour to a ziplock bag, and place the mushrooms in the bag with the flour.
- Shake to coat, and allow to sit for 10 minutes.
- Mix together the milk and egg to create an egg wash.
- Place the panko bread crumbs in a bowl wide enough for dredging, and mix in the seasoned salt and cayenne pepper.
- Pour the canola oil into a skillet or large pot, and heat over medium high heat.
- Once the oil is hot, place the mushrooms strips in the milk mixture, covering both sides. Then, dredge through the bread crumbs.
- Place in the hot oil.
- Continue with each of the strips, cooking on each side 2-3 minutes, until browned.
- Place the cooked portobello mushrooms onto a paper-towel lined plate and immediately sprinkle with Kosher salt.
Preparing the Sauce
- Mix together the sour cream and whipping cream until smooth.
- Add in the pepper sauce and lime juice, continue to whisk together.
- Sprinkle in the Kosher salt and black pepper.
Preparing the Corn
- Cook or roast the corn.
- Add in the fresh or prepared relish and the seasoned salt.
Putting It All Together
- Place one flour tortilla on a plate.
- Spread black beans on the tortilla.
- Place 1-2 fried portobello mushrooms strips on top of the beans.
- Add 1-2 avocado slices on top of the mushroom strips.
- Sprinkle the corn and goat cheese over everything.
- Top with a generous drizzle of the sauce.
- Add fresh salsa and cilantro to finish it off, optional.
When I made fish tacos a few weeks ago, I decided that they would not be as good with store-bought tortillas. I wanted the real deal. That led me on my search for the perfect homemade tortillas. I started with Homesick Texan, and my mission was quickly accomplished. These flour tortillas are perfect, and I cannot imagine ever eating the store bought ones again.
I found this recipe on Homesick Texan, where she had adapted it from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison.
Two cups of all-purpose flour
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of canola oil
3/4 cups of warm milk
- Mix together the flour, baking powder, salt and oil.
- Slowly add the warm milk.
- Stir until a loose, sticky ball is formed.
- Knead for two minutes on a floured surface. Dough should be firm and soft.
- Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
- After the dough has rested, break off eight sections. Roll them into balls in your hands, and place on a plate.
- C balls with damp cloth or plastic wrap for 10 minutes.
- After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. Don’t over-work the dough, or it will be too stiff. You want light, fluffy tortillas. Keep rolled-out tortillas covered until ready to cook.
- On a preheated pancake griddle or cast iron pan, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
- Keep cooked tortillas covered wrapped in a napkin until ready to eat.
- Makes eight tortillas.
We decided to start our spring break a little early. Sean had taken Friday off work so that we go could to Sea World. Since it was rainy and cold, Sea World was out. But, not being ones to let a little rain drag us down, we changed our plans and declared it Family Fun Day. We went to lunch. And, then we went bowling. It was Summer and Ethan’s first time to bowl. They started with the little bowling rack and then advanced to rolling the ball all by themselves. Gabriel was the ultimate big brother, helping them with their first bowling adventure. Watching the littles bowl was the highlight of the trip. They had so much fun. Ethan was full of cheers and high-fives. I loved his enthusiasm about it all. And, watching Summer’s joyful heart, as she jumped, cheered, and gave it her all, was simply infectious. After bowling, they played a few video games. The finale of the day was a trip to Toys R Us, where they each picked out a toy, game or movie. Truth be told, I was not feeling my best. I had a little stomach bug on Thursday, and I was still feeling off on Friday. However, it is amazing how Family Fun Day took my mind off of not feeling well. My family has a way of bringing out the best in me, even on my not-so-good days. It is one of the many wonderful things about being a mom. I did not make these Fish Tacos on Family Fun Day, but I wanted to share them with you today because the day that I made them was an impromptu family fun in the kitchen day. The littles were all in the kitchen with me, and we were listening to music, having a great time. For some reason, I just had it all together that day, and everything was coming along magically…until…Ethan accidentally dumped salsa all over Dakota, our sweet dog. I did kind of freak out for a second because I was rolling out homemade tortillas, looking at salsa everywhere, and wondering how everything went from smooth sailing to chaos in .5 seconds. But, somehow, someway, everything still came together. I told Dakota to freeze, and she actually obeyed me. The littles went to play. I finished rolling tortillas. And, then I bathed Dakota. Miracle of all miracles is that dinner was still on the table by the time that Sean got home. And by dinner, I mean, fish tacos, homemade spicy coleslaw, and delicious fresh tortillas. Unicorns, rainbows, and fairies all must have appeared to pull that off. Best of all…it was an absolutely amazing dinner.
The fish portion of the fish tacos was inspired by a recipe that I found on All Recipes.
2 pounds tilapia fillets
3 cloves garlic, minced
1/4 cup olive oil
1 whole lime, juiced
3 tablespoons soy sauce
1 teaspoon chili powder
1 teaspoon cumin
Kosher salt, sprinkled over fish
Black pepper, sprinkled over fish
Black beans, cooked
Frozen corn, cooked
Creamy taco sauce
- Combine olive oil, lime juice, soy sauce, chili powder, cumin and garlic.
- Sprinkle fish with salt and pepper, and place in a ziplock bag or large bowl.
- Pour marinade over fish, cover, and refrigerate for at least 15 minutes.
- Preheat broiler to high.
- Place foil on baking pan, and spray lightly with cooking spray.
- Add the fish, in a single layer, to the baking pan.
- Broil fish for 2-3 minutes, turn, and broil for another 2-3 minutes on the other side.
- While the fish is broiling, cook the black bean and corn.
- After the fish is cooked, and can easily flake with a fork, remove it to a platter. Using two forks, cut it into chunks.
- Serve in homemade tortillas with corn, black beans, and creamy taco sauce.
I will share the recipes for the spicy coleslaw and homemade tortillas later this week.
I linked up at the following:
Add a Pinch for Mingle Monday
A Southern Fairytale