TACO TIME!

WHEN DAVE FROM THE BATTALION TV ASKED IF I WAS INTERESTED IN GETTING TOGETHER AT FDIC WITH MY BUDDIES CHIEF MILLER AND PIP FROM 555 FITNESS TO FILM AT A FIRE DEPARTMENT, I DIDN'T EVEN HAVE TO THINK ABOUT IT.  AND THEN "FIRE. FITNESS. FOOD" WAS BORN....
THE OBJECTIVE WAS SIMPLE.  GO TO A LOCAL DEPARTMENT IN INDY AND SHOW THEM THE IMPORTANCE OF FUNCTIONAL FITNESS AND HEALTHY EATING IN THE FIRE SERVICE....ALL WHILE HAVING A GREAT TIME!
I DECIDED ON HEALTHY TACOS USING INGREDIENTS THEY MAY NOT NORMALLY USE IN THE KITCHEN.  TACOS ARE A GREAT WAY TO INTRODUCE HEALTHY INGREDIENTS BECAUSE IT IS A RELATABLE DISH IN THE FIREHOUSE AND ALLOWS YOU THE ABILITY TO TAILOR IT INDIVIDUAL TASTES.  CHECK OUT THE RECIPES I MADE AT DECATUR TOWNSHIP FIRE DEPARTMENT BELOW!
 TOP: Shrimp and Chorizo BOTTOM: Chicken with Grilled Pineapple 

TOP: Shrimp and Chorizo BOTTOM: Chicken with Grilled Pineapple 

Shrimp Chorizo Tacos with Cotija Cheese

Ingredients:

  • 1 Lb. Shrimp, peeled and deveined
  • 1 Lb. Chorizo, casing removed
  • ½ Onion, diced
  • 2 Garlic, cloves
  • ½ Cup Mint, chopped
  • 4 Limes, cut 2 into wedges for garnish
  • 10 oz. Package of Cotija Cheese
  • 1 Jalapeno, sliced
  • 1 Bunch of Cilantro, chopped
  • Extra Virgin Olive Oil
  • Salt
  • Package of corn tortillas, lightly grilled or warmed in oven, covered until ready to serve.

Procedure:

In a deep dish or bowl, combine shrimp with zest and juice from 2 limes, chopped mint, a pinch of salt and drizzle of olive oil.  Set aside in refrigerator while preparing the rest of the dish.

In a large saute pan, add a drizzle of olive oil over medium heat.  Add the chorizo, brown and cook through while breaking up the meat.  When chorizo is cooked through, add the garlic and onion and cook until onion is translucent.  Add the shrimp to the pan, stir and cook until pink.  Remove from heat.  Serve with tortillas, cilantro, jalapeno and cotija cheese.

 

Chicken with Grilled Pineapple Tacos with Pickled Red Onions

Ingredients:

  • 1 Lb. Chicken Breast
  • 1 Tsp. Cumin
  • 1 Tsp. Chile Powder
  • 1 Tsp. Paprika
  • 1 Tsp. Garlic Powder
  • 1 Tsp. Salt
  • Extra Virgin Olive Oil

Grilled Pineapple Salsa

  • 1 Pineapple, trimmed and cut into slices
  • 2 Tbs. Chile Powder
  • 1 Jalapeno
  • 2 Limes
  • 1 Bunch of Cilantro, chopped
  • Extra Virgin Olive Oil
  • Salt, to taste
  • Pickled Red Onions, recipe follows
  • 10 oz. Package of Cotija Cheese
  • Package of Corn Tortillas, grilled or warmed through in the oven, covered until ready to serve.

Procedure:

In a large bowl, combine all the spices and oil.  Stir to combine and add the chicken.  Marinate 1-2 hours.

Meanwhile, light a grill to medium heat.  Coat the pineapple lightly in oil, salt and chile powder.  Grill pineapple, turning frequently until caramelized.  While the pineapple is cooking, grill the jalapenos until charred.  Remove the jalapeno, seed and chop.  Remove the pineapple and chop.  In a bowl combine, the pineapple, jalapeno, juice and zest of limes, ½ of the cilantro.  Season with salt to taste.

Grill the chicken until cooked through, remove and chop.

Assemble tacos with the chicken, pineapple salsa, pickled red onion, cilantro and Cotija cheese

Pickled Red Onions

  • ½ Cup of Cider Vinegar
  • 1 Tbs. Sugar
  • 1 Tbs. Salt
  • 1 Cup of Water
  • 1 Red Onion, sliced thin

Combine all ingredients except the onion in a saucepan.  Over low heat, stir just to dissolve the sugar and salt.  Pour over onions in a jar or glass bowl.  Refrigerate until cool.  These can be kept in fridge up to 2 weeks.

Posted on July 10, 2017 and filed under LUNCH, DINNER.