Taco Chic

There's something immensely gratifying about taking something ordinary, like the taco, and elevating it to a level that's impressive enough for company. Carne asada tacos are everywhere and there's some great ones out there, but filet mignon tacos are something special. It may seem a tad bit extravagant, and of course you could substitute chopped chicken, or ground beef, or even shrimp, but if you're looking for a twist that will knock your socks off, this is the recipe. If you're going to make an amazing taco, an amazing tortilla is essential. My favorite brand is LaTortilla Factory. They're hand made and a delicious mixture of corn and flour so the texture is soft and pliable, so they don't split like regular corn tortillas. You can find them at Whole Foods, but I've seen them popping up more and more in regular grocery stores as well. They're definitely worth tracking down.

 Filet Mignon Tacos with Pink Chile Sauce

 & Mango Radish Avocado Salsa 

Makes 12 tacos 

FOR THE CHIPOTLE PURÉE

1 (7-ounce) can chipotle chiles in adobo

½ cup water

FOR THE TACO MEAT

1½ pounds filet mignon, cut into ¼-inch dice

1½ teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon ground coriander

1 teaspoon ground cumin

2 tablespoons vegetable or canola oil

1 tablespoons chipotle purée, or more to taste

½ medium yellow onion, thinly sliced

1 jalapeño, minced

12 soft corn tortillas, to serve

Grated aged white Cheddar cheese, for garnish

Bottled hot sauce, for garnish, optional

FOR THE PINK CHILE SAUCE

1 cup sour cream

1 cup mayonnaise

2 tablespoons chipotle purée, or more to taste

Juice of ½ a lime

Kosher salt and freshly ground black pepper, to taste

FOR THE MANGO RADISH AVOCADO SALSA

2 mangoes, diced

4 to 5 red radishes, diced

½ red onion, diced

1 avocado, diced

Juice of 2 limes

¼ cup fresh cilantro, chopped

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste

TACO SLAW

½ head Napa cabbage, thinly sliced

4 scallions, finely sliced on a bias

½ bunch cilantro, roughly chopped

In a blender purée the chiles and water until smooth.

To make the taco meat, combine the filet mignon, salt, pepper, coriander and cumin in a bowl and mix well to coat the beef. Heat the oil in a large sauté pan over medium high heat. When hot, spread the seasoned beef in the pan in a single layer and do not move. This will sear one side of the meat. After 1 minute, toss the meat to brown and cook the other sides. Mix in 1 tablespoon or more of the chipotle purée and toss to coat. Remove from the heat and place in a bowl. Add another tablespoon of vegetable oil to the pan and sauté the onion and jalapeño until softened and slightly caramelized, about 2 to 3 minutes. Add the onion mixture to the meat and mix until combined. Set aside.

To prepare the pink chile sauce, combine the sour cream, mayonnaise, chipotle purée and lime juice and whisk until smooth. Season with salt and pepper and refrigerate until ready to use.

To prepare the mango radish salsa, combine the mango, radishes, onion, avocado, lime juice, cilantro, oil and salt and pepper.

To make the taco slaw, mix the cabbage, scallions and cilantro leaves in a bowl. Set aside.

To serve, spoon the meat into warm tortillas, sprinkle with cheese, top with the mango salsa and cabbage slaw. Serve with your favorite hot sauce.

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Baja-Style Fried Fish Tacos

It's threatening to rain again, and weirdly I'm not craving slow cooked stews, or big bowls of chili. All I can think of is summer food, namely Baja-style fried fish tacos. If you've never had a fish taco the way they make them in Baja you don't know what you're missing.

Okay, admittedly I’ve never been to Baja. But taco stands that serve Baja style fish tacos are a staple in Southern California these days. I swear you can almost imagine yourself standing on the beach in San Felipe when you eat these. Served with an icy cold Mexican beer, there is nothing better.

Serves 4

FOR THE FISH

1 cup pale beer
1 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon cayenne pepper, or to taste Vegetable oil, for frying
1 pound boned, skinned white fish (cod, catfish, halibut)
24 warm corn tortillas
1/2 head shredded cabbage
Lime wedges

FOR THE CHIPOTLE SAUCE
½ cup good mayonnaise
2 tablespoons milk
2 tablespoons freshly squeezed lime juice
1/4 teaspoon chipotle powder, or to taste

FOR THE PICO DE GALLO
3 ripe plum tomatoes, seeded, finely chopped
1/4 cup small white onion, finely chopped
3 tablespoons fresh cilantro leaves, chopped
1 jalapeño, seeded, finely chopped
Juice of 2 limes
Kosher salt & freshly cracked black pepper, to taste

In a bowl, whisk together flour, salt and cayenne pepper. Whisk in the beer, blending well, making sure there are no lumps. Batter should be the consistency of thick pancake batter. Rinse fish and pat dry. Cut into 2-inch pieces.

Heat a large, heavy bottomed frying pan or Dutch oven with enough vegetable oil to create a 1-inch depth. Heat the oil over high heat to 375 degrees on a deep fry thermometer. Dip fish pieces in beer batter and lift out, draining briefly. Gently slide coated fish into oil, a few pieces at a time. Adjust heat to maintain oil temperature. Fry until golden brown, about 2 minutes.

Remove fish to a paper towel-lined platter using a slotted spoon or Chinese strainer. Continue until all fish pieces have been fried. To assemble, stack two tortillas in your hand. Add a few pieces of fish, chipotle sauce, pico de gallo and top with shredded cabbage. Spritz with a squeeze of lime, fold in half and enjoy!

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