Showing posts with label Caribbean. Show all posts
Showing posts with label Caribbean. Show all posts

Thursday, May 19, 2011

Adobo Lime Chicken Tacos

Back in December, I won a spice giveaway by Spices Inc. We had the spices shipped to my parents' house to await our journey to Alaska since I learned about winning less than a week before we left.

This is the spice set, dubbed "The World Kitchen Connection." If you want to purchase, you can do so on the Spices Inc. website.

I was really excited to try the Adobo Lime Rub and was very pleased with the results. The rub creates a very flavorful chicken and leaves a delicious little kick, perfect for tacos!

Adobo Lime Chicken Tacos

2 chicken breasts
1 tbsp Adobo Lime Rub

Cut chicken breasts in half and cover each side with the adobo lime rub. Allow to sit for about 5 minutes to allow the flavor to soak into the chicken. Grill and cook thoroughly.

Shred the chicken.

The Tacos
grated cheese
sour cream
mango salsa, or your favorite salsa
taco sauce (optional)

Build your tacos. We were proud to set up our taco bar on our new patio table and eat our first meal outside - of the year, and at our new house! This was so tasty and amazing. We highly recommend.

Proudly linking this post to:

Wednesday, April 6, 2011

Grilled Halibut w/ Mango Citrus Salsa

There exists in Anchorage a fabulous supermarket called New Sagaya. They have two equally fabulous locations, both serving the also fabulous local roasted Kaladi Bros coffee and aaaaaaaamazing food!

Locally owned, Sagaya specializes in yummy specialty ingredients and foods, and are locally and possibly universally renowned for amazing seafood.

Yesterday, as I was making a pilgrimage to the Midtown location for some local Matanuska Creamery cheese curds for my cheese-country-raised husband as a treat since he's been working crazy hours of late, I heard the radio announce fresh halibut at New Sagaya.

What a happy happy happy camper that made me. I love halibut. Though a large part of me cringes at paying for fish that I could catch, the other 50% of me is starving for fresh halibut, which I haven't had in 3 years. As I perused the aisles, getting my favorite Sagaya staples and sodium free canned veggies, I kept passing by the fish market area, daring myself to go in. Then the second half of me, the half that craves fresh halibut, won.

At the entrance were whole fresh halibut... which I bypassed because I wanted some K help in fileting them. However, sitting there in the display case, in all their beautiful glory, were fresh fresh fresh halibut filets. I couldn't say no. 

I also picked up a mango to go with the dish, thinking surely I had enough great ingredients for a fabulously amazing meal... sure to please hubby and just about any other person with an inquiring mind. 

Grilled Halibut with Mango Citrus Salsa
fresh halibut filet (ours was 1 1/4 pounds)
olive oil

Look at this BEAUTIFUL halibut filet. I bet you couldn't have said no either.

Rub olive oil into the filet. Season with salt and pepper.

Grill for 3 minutes on each side, or until the fish is white and flaky throughout.

Mango Citrus Salsa
You may remember this Orange-Avocado salsa from January. This salsa is based on that salsa. I think it's even better.

3 small oranges, peeled, sectioned and chopped
1 large ripe avocado, peeled and diced
1 ripe tomato, diced
1 kiwi, diced
1 large mango, diced
1 jalapeno, seeded and diced
1/2 red onion, minced
2 tbsp chopped cilantro
2 small garlic cloves, crushed and sliced
1 tbsp olive oil
2 tbsp lemon juice 
1/4 tsp salt
fresh ground black pepper
1 tbsp your favorite fiery hot sauce (sriracha is good)

Mix fruits, jalapeno, onion and cilantro together. 

In a small bowl, whisk together oil, lemon juice, garlic, salt, pepper and hot sauce. Then drizzle the mixture over the salsa mix.

When both halibut and salsa are ready, serve salsa over halibut. Enjoy this ode to fresh foods!

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Wednesday, January 26, 2011

Easy Caribbean Shrimp Fajitas with Orange-Avocado Salsa

Hello BlogLand.

I've missed you.

Actually, I've been really busy, but I've missed blogging all the same. Though the 45 minute commute down a winding two lane highway into Anchorage morning and evening is a little longer than I remembered, it's been nice to stay with my parents. It's been nice to see them and visit, and it's been nice to have four people trading off cooking.

That said, I can't wait to get into our new house next week. NEXT WEEK! Yup -- all signs point to yes. And YES, I will post pictures! There will be lots of homey-type projects inside and out, and I can't wait.

Though cooking has been shared, Dad and I discovered a fantastic dish in the a Taste of the Caribbean cookbook by Angela Spenceley. We've made it twice in the last week, with a few variations, of course. I highly recommend it.... and yes, if you guessed correctly from the title, it's fajitas - with an island twist. MMMMMM. Makes you forget a little of the 5 inches of snow that fell today. HA!

Fajitas with Orange-Avocado Salsa - Chicken or Shrimp
modified from a Taste of the Caribbean cookbook by Angela Spenceley

*note* though the original recipe calls for pork, we've used chicken and shrimp and both are FANTASTIC. It is best to have all of your prep work done first, except for the avocado, which should be done last. This recipe goes fast once you start.

1 pound chicken or shrimp tails, peeled
1 tbsp olive oil (if using shrimp, you'll need an additional 1-2 tbsp)
3 large garlic cloves, crushed
1 small yellow onion, sliced in strips
zest of one lime (reserve lime to juice for salsa)
1 bell pepper, sliced in strips
1 cube chicken bouillon
1 tsp chili powder
4 tbsp hot water
8 (7-inch) flour tortillas
1 recipe Orange Avocado salsa (recipe below)
sour cream

For chicken or pork, broil meat at 500 degrees until 160 degrees in center. Remove from oven and set aside

For shrimp, saute shrimp in 1-2 tbsp olive oil and a dash of ground black pepper until cooked and tender.

In a medium skillet, heat the oil, adding the garlic, onion, lime zest, and bell pepper. Mix the bouillon and chili powder into the hot water and add to the skillet with vegetables. Once almost done, add the shrimp to coat with the chili mixtures.

Heat tortillas using a small amount of cooking spray and a cast iron pan until warm.


We set this up at the table as a build-your-own deal, and in addition to the sour cream and Orange-Avocado salsa, filled ramekins with homemade guacamole and salsa. I made a special salsa and will post the recipe soon, but in the meantime, here's another great salsa recipe.

Tortillas should be topped with your protein, then the Orange-Avocado salsa and whichever additional toppings you like.

Orange-Avocado Salsa
also modified from a Taste of the Caribbean

2 medium oranges, peeled, sectioned and chopped
1 large ripe avocado, peeled and diced
1/4 cup minced red onion
1/2 cup ripe tomato, diced
1/4 cup celery, diced
1 garlic clove crushed
1 tbsp olive oil
2 tbsp fresh lime juice (use the lime you reserved for the fajitas
1/4 tsp salt
2 tbsp chopped cilantro
fresh ground black pepper
1 tbsp your favorite fiery hot sauce

Toss all ingredients together and mix well.

I'm taking this for lunch tomorrow with some chicken breast and chips. MMM.

I'm linking this to:
Dr. Laura's Tasty Tuesday
Foodie Friday @ Designs by Gollum
Friday Potluck, right here at EKat's Kitchen


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