Chipotle Talipia Taco's, With A Cilantro, Mango Chutney - A Must Try On This Recipe, Great Dish

Chipotle Tilapia fish taco's with a cilantro, and mango chutney, with a chipotle aioli. Served with black beans and rice.

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Ingredients list:

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1 lbs of Fresh Tilapia, you can use frozen, if you can't find fresh. 1-2 bunches of fresh Cilantro3 1-2 fresh ripe Mangoes 1/2- 1 fresh Jalapeno 1/2 lime for juice 1 clove of minced garlic paste 1 small Red Onion or a sweet White Onion, the red just gives it a better eye appeal 1 can of Chipotle Peppers in Adobo sauce, check you Hispanic food section at you local grocery store. 3-4 Tbsp of dried Chipotle chili for a dry rub 1-2 T of Salt and Cracked Pepper for dry rub 1/2-1 tsp of garlic powder for dry rub 1/4-1/2 Cup of Canola oil 1/4 Cup of Mayo 2 Cans of Black Beans, with added fresh garlic about 1-2 cloves ,with salt to taste, and then cooked together for about 10-15 minutes 3-4 Cups of prepared Aborio rice, I like to add Fresh Corn, and Red Bells with some fresh Cilantro and salt. 1 Package of Whole Wheat tortillas, or Flour if you prefer 1 package of Coleslaw mix, it has shredded red cabbage, green cabbage and carrots
Ready the Tilapia for the Dry Rub: First you will make sure the fish is fresh and that it is clear of all bones. You will then make sure the fish is dry of all moisture. Then add the fish to the oil, and remove to a sheet pan. You will take all of the dried spices, and salt and pepper, and mix. You will then get a pan, add your Tilapia and apply a generous coating of the dry rub to your Tilapia. Set the fish aside and let it hang out while you prepare your chutney. You can refrigerate if you think it will take you very long to prepare you chutney, and Chipotle aioli.

Your Mango Chutney: You will remove the skin from your Mango, cut it and remove the pith. You will fine chop the red onion, and mince the garlic. You will also very finely chop the Jalapeno. You can add as much or little of the Jalapeno for desired taste. You will be adding a Chipotle Aioli as the sauce for the taco. It will have some heat to it, so if you want to omit the Jalapeno altogether the taco's will be fine without it.

Chipotle Aioli: If your can of Chipoltle in the Adobo sauce, is a puree you will be a step ahead. If your Chipotle peppers are whole in the can, and in the sauce you will need to puree at this time. No big deal takes 2-3 minutes. After you have the puree you can add half of it to the mayo, and garlic powder, or all of the Chipotle puree at this time. You can add as much or little it just depends on the amount of heat you prefer to you taco's. You just need to make sure you are tasting as you are adding your puree to the mayo to get the desired heat for your palate. A little of this puree goes a long way, and it has a really great flavor. Mix well, and add minced garlic paste and refrigerate.

Preparing the Tilapia: In a med saute pan you will heat over medium to low high heat, add some canola oil. Add the dry rub coated Tilapia and saute quickly, and turn. Do not over cook, it will only take about 2-3 minutes on each side. Take the Tilapia out of the saute pan and let it rest for about 2-3 minutes and start to prepare you plates for food service.

Plating your Tilapia Taco's: Add your serving of rice and beans to the plate. Add 2 tortillas, and add your Chipotle Aioli on the open faces. You can add a little, or a generous portion, it is your preference. You will then add some of the coleslaw mixture on each of the tortillas. Then add the Tilapia, and then the Mango chutney. If you like you can also add some of the black beans as well. You can also add extra cilantro for garnish. I hope that you enjoy these Tilapia taco's they have always been a real hit. Enjoy!

Chipotle Talipia Taco's, With A Cilantro, Mango Chutney - A Must Try On This Recipe, Great Dish

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

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Shrimp Embrochette With a Chipotle Aioli, Great Hors De Oeuvres Recipe

Shrimp Embrochette Hors de Oeuvres

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INGREDIENTS (for 3-4 servings):

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1/2 cup dry bread crumbs
1 (6 ounce) can crabmeat, drained
1 jalapeno pepper, seeded and minced
1 cup shredded pepper jack cheese
1/2 cup canola oil
1 teaspoon of fresh minced garlic
½ teaspoon of salt or to taste, you can omit the salt if you prefer but it does help add seasoning to the shrimp.
25 large shrimp , 5 will be deveined and chopped and the other 20 will be peeled, deveined and butter flied.
20 thick slices bacon par cooked which means it is semi cooked but not cooked all the way.
Skewers, or Toothpicks that have been soaked in water to prevent burning when grilling.

PREPARATION:

To par cook your bacon add the bacon pieces to a sheet pan and put them in a 350 - 400 degree oven for about 10- 15 minutes. You will then remove them from the sheet pan and lay them out on a paper towel to remove all of the excess bacon grease.

In a medium bowl, mix together the 5 chopped shrimp, bread crumbs, crabmeat, jalapeno pepper, pepper jack cheese, Cheddar cheese, canola oil and garlic salt. You will mix well and make sure that the shrimp and crab mixture are holding together well due to the fact that it will be stuffed in the shrimp. You do not want your mixture to run out of the bacon wrapped shrimp.

You can cook these on a hot grill, pan sauté, or oven broil these little babies. Your choice but my preference is on a hot grill and that is why I par cook the bacon. I try and remove as much of the bacon fat so the grill will not flame or flare up when cooking on the grill. I like to use Mesquite wood when grilling mine for the added flavor.

You will put your par cooked bacon strips out on a clean work surface. Take a heaping spoonful of the breadcrumb mixture and stuff it into the butter flied shrimp, and wrap with bacon, and repeat until all are wrapped up. You will then secure with two toothpicks or wooden skewers if you like. The wooden skewers need to be soaked in water just as the toothpicks do if you are using them on the grill. It will keep them from burning. If you are going to use the skewers use 2 of them and run them about a ½ inch apart so it will look like you are making a shrimp ladder. If you are using the toothpicks, you will need to make sure to secure the bacon and you can run them parallel or make an x if you like, either will work just fine. You are ready to grill or cook your shrimp Embrochette.

Regardless if you are cooking on the grill, pan or oven watch your shrimp once it starts to become really nice and salmon pink it is done, do not overcook because it will become chewy. If you cook for about 5-8 minutes on each side depending on the heat you are cooking over, and after the bacon crisps up you should remove them from cooking surface and let cool for about 3-5 minutes. There will be carry over cooking and you want to make sure that the inside has caught up to the outside and that it will be cooled down enough not to burn your guest, and then serve.

Chipotle aioli:

Add 1 Cup of Mayo, about 1-2 tablespoons of fresh chopped cilantro, 1-2 teaspoon of chipotle powder- you can add more or less depending on the heat level you desire, 2-3 teaspoons of fresh lemon juice, ½ teaspoon of garlic powder, pinch or two of salt and pepper. Stir and add to a bowl for dipping.

Shrimp Embrochette With a Chipotle Aioli, Great Hors De Oeuvres Recipe

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon,

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