Easy Summer Cooking: Poblano Fish Tacos with Grilled Pineapple Salsa

With summer in session, I've been creating new recipes that use fresh ingredients that are in season. Here is the most recent recipe I created which I have also presented on our local KPNX Channel 12 Arizona Midday. This recipe is not only bursting with flavors that contrast each other, but it also very easy for kids and teens to make. Use this recipe only as a guide and add your own flare to it by adding your own ingredients like seasonal vegetables! Please let me know how this recipe turns out if you try it! (I have also attached the link to my first and second segment of the show from July 15th :) )

Roasted Pablano Fish Tacos with Pineapple Salsa

Roasted Pablano Cod

Ingredients

1 large Pablano pepper

1/4^th of a large onion cut into wedges

4 cloves of garlic

1/8^th cup of chopped cilantro

2 tablespoons of apple cider vinegar

2 tablespoons of lime juice

1 tablespoons of Adobo Sauce from can of chipotle peppers

Olive oil

Salt

1 pound of Salmon filets, or any other fish of your choice

Flour tortillas, or any tortilla of your choice

Procedure

1.       Preheat your broiler to 450 F. on a baking pan, place pablano pepper, onion and garlic and toss in olive to coat. Season with salt to taste. Roast vegetables for 1o minutes or until they brown on each side. You may have to flip the vegetables midway through.

2.       In a blender, add roasted vegetables and remaining ingredients, except the fish. Season with 1/4^th teaspoon of salt. Turn off broiler and heat oven to 350 F

3.       Coat marinade on fish and allow to marinate for at least 20 minutes.  Bake fish in oven for 15 minutes or until fish is cooked and is a little brown. Serve with tortillas and pineapple salsa!

Pineapple Salsa

Ingredients

1 pineapple cut into ½ inch disks

½ tablespoons of lime

½ cup of chopped cilantro

1 jalapeño chopped

1 tablespoons of olive oil

A pinch of salt

Procedure

1.       On a grill pan, grill pineapple fore 3-4 minutes of each side or until there are brown grill marks.

2.        Chop pineapple into small chunks. Remember to cut around the core!

3.       In a bowl, add pineapple and remaining ingredients. Serve with fish tacos and enjoy!

 First Segment: http://www.azcentral.com/videos/news/12-news/arizona-midday/2014/07/15/12698153/ 

Second Segment: https://www.youtube.com/watch?v=yI7p9e31svE&list=UUiKesnGVULPNXBBwR705aGg 

Caramelized Pineapple and Chipotle Shrimp Tacos and Spicy Coleslaw by Teen Chef Nikita Bhuyan

Caramelized Pineapple and Chipotle Shrimp Tacos by Teen Chef Nikita Bhuyan

1 Pound of Peeled and deveined uncooked shrimp, tail off

2 cups of fresh pineapple, diced into 1inch pieces

3 tablespoons of chipotle adobo sauce, or to taste

Juice of half a lemon

Warm flour tortillas
Salt and pepper
1 tablespoons of olive oil
Procedure
1.       In a bowl, mix chipotle sauce, lemon juice, pinch of salt and pepper thoroughly, if desired, add seasonal vegetables to this to add an additional level of freshness to the dish. Also add additional chipotle sauce if you would like for the shrimp t be spicier.
2.       On medium low heat, heat the olive oil on a girl pan. Once hot, add the shrimp and cook for 1-2 minutes on each side or until slightly golden brown. Set shrimp aside.
3.       On same heat, grill pineapple for 1-2 minutes on each side or until golden brown grill marks appear. Assemble tacos with shrimp and pineapple. Serve with spicy coleslaw

Spicy Coleslaw

1 ½ cup shredded green cabbage

1 ½ cup of shredded red cabbage
¾ cup low-fat or olive oiled based mayonnaise
5 drops of Tabasco sauce, or as much or as little as desired
1 tablespoons of chipotle sauce from adobo sauce
1 ½ tablespoons of red wine vinegar
Salt and pepper to taste
3/4^th cup of thinly sliced red onion, rinsed well to remove “raw” smell
1.       In a bowl, add all ingredients except cabbages and onions and mix well. Taste to check seasonings. If not seasoned to taste, add more Tabasco or chipotle sauce and/or salt and pepper to taste.
2.       Stir in cabbages and red onion. Once stirred in well, serve and enjoy with tacos.

Tandoori Chicken by Nikita Bhuyan
A classic Indian chicken recipe infused in spices and yogurt. This chicken is traditionally baked in a “tandoor” oven which is a type of furnace oven. But because we do not find this type of over commonly in the US, we must make do with a regular oven J These spices are found in any oriental or Indian market. These traditional spices are full of medicinal values and because the chicken is baked, fats and calories are reduced.
1 Tablespoon of Garam Masala
1 Tablespoon of Cumin Powder
1 Tablespoon of Chili Powder
1 Tablespoon of Coriander Powder
1 Cup of Yogurt
2 Tablespoons of lemon juice, or to taste
2 ½ tsp of Salt
2 tsp black pepper
2 pounds of boneless skinless chicken breasts, cut into fourths
1.       Mix yogurt, spices, salt and pepper and lemon juice in a bowl.
2.       Score the chicken about ½ inches deep.
3.       Cover chicken with yogurt mixture and make sure to cover score marks. Allow to marinate for at least 2 hours.
4.       Bake marinated chicken in a preheated 365F over for 30-40 minutes or until the chicken is fully cooked. If desired, place under 400F broiler to char the chicken. Serve with rice and Indian yogurt sauce!