Flank Steak Tacos with Roasted Pineapple and Cilantro Lime Sauce

Flank Steak Taco with Roasted Pineapple and Cilantro Lime Sauce

Yields: 10 tacos

Ingredients

Steak

1½ pound flank steak

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon grapeseed oil

Cilantro Lime Marinade/Sauce

2 tablespoons freshly squeezed lime juice (juice of 2 limes)

1 large clove garlic, peeled and chopped roughly

1 bunch fresh cilantro

1 tablespoon granulated sugar

2 teaspoons worcestshire sauce

½ teaspoon soy sauce

¼ teaspoon fish sauce

¼ cup grapeseed oil

1 tablespoon adobo sauce

1 teaspoon ground cumin

1/8 teaspoon kosher salt

1/16 teaspoon freshly ground black pepper

Pineapple:

1 3 to 4-pound pineapple, ends, outer rind and eyes removed, sliced lengthwise into 1/2–inch slabs

1 tablespoon granulated sugar

¼ teaspoon ground cumin

¼ teaspoon kosher salt

Tacos

10 Corn tortillas

2 avocados, halved and pits removed

Handful of fresh cilantro leaves, for finishing

Pat the steak dry with a paper towel. Pierce, in rows, both sides of the steak with a fork.  Cut the steak into four equal-sized pieces, cutting with the grain. Season all pieces/sides with the salt and pepper. Place meat in a zip-top bag.

Combine marinade/sauce ingredients in a food processor and process until smooth, scraping down the sides a few times during the processing.

Transfer 1/3 of the marinade into the zip-top bag containing the steak. Seal and massage bag so that the steak pieces are coated in the marinade/sauce. Let sit at room temperature for 30 minutes.

Adjust an oven rack to the upper position. Turn the oven to broil.

Combine granulated sugar, cumin and salt in a small bowl and stir. Sprinkle mixture evenly over both sides of pineapple pieces.

Transfer pineapple pieces to aluminum-lined sheet tray and broil for 10 to 12 minutes, flipping once halfway, until lightly caramelized.

Remove steak from bag and wipe off excess marinade with a paper towel. Place a large nonstick sauté pan over medium-high heat.  Add grapeseed oil and heat until the oil just begins to smoke. Lay steak in pan and cook on all sides until well caramelized. Use your digital thermometer to achieve the perfect medium-rare, 125 to no more than 130 degrees Fahrenheit. The total cooking time will be 7-9 minutes.

Remove steak from pan and let rest on a cutting board for 10 minutes.

Cut cooked steak pieces in thin slices against the grain.

Heat corn tortillas directly over medium-low heat on your stove. Flip every 10 to 15 seconds with tongs to achieve a lightly toasted tortilla.

Assemble your tacos! Add steak, roasted pineapple, sliced avocado, cilantro leaves and a drizzle of the remaining cilantro lime sauce to your tortilla and enjoy.

Coriander Spiced Calabacitas Tacos with Chipotle Crema

Coriander Spiced Calabacitas Tacos

Coriander Spiced Calabacitas Tacos with Chipotle Crema

Yields: 12 servings

 

Chipotle Crema:

1 cup organic sour cream

2½ tablespoons adobo sauce (from a can of chipotles in adobo)

1/8 teaspoon kosher salt

 

Tacos:

2 tablespoons extra-virgin olive oil

1 medium red onion, peeled and diced small

1 medium poblano pepper, seeded and diced small

1 medium jalapeño pepper, seeds and veins discarded, diced small, or to taste

1 teaspoon whole cumin seeds

1 tablespoon whole coriander seeds

5 large garlic cloves, peeled and minced

½ teaspoon kosher salt, plus more to taste

Freshly ground black pepper, to taste

5 tomatillos, husked, rinsed and diced small

2 medium zucchini or summer squash or mix of both (1 pound), diced small

½ bunch fresh cilantro, leaves and stems, roughly chopped

1 tablespoon freshly squeezed lime juice (juice of 1 lime)

 

Toppings:

12 tortillas, warmed on a griddle, nonstick pan or directly over a flame

Salsa of choice

Cotija Cheese, crumbled

Fresh cilantro leaves

 

Mix Chipotle Crema ingredients together in a small bowl. Taste and adjust seasoning by adding more salt or making more spicy with additional adobo sauce. Set aside.

In a large sauté pan set over medium heat, add the olive oil, onions, poblano and jalapeno and cook, stirring occasionally, for 8 to 10 minutes, until the onions are beginning to soften.

Add the cumin, coriander and garlic and season with salt and pepper.  Stir, and cook for an additional 1 to 2 minutes, until the garlic is fragrant.

Add the tomatillos, zucchini and cilantro. Cook, stirring occasionally, until the zucchini is soft and cooked through, 5 to 8 minutes. Turn off heat and stir in fresh lime juice. Season to taste with additional salt, pepper and/or lime juice.

Assemble tacos by putting a dollop of chipotle crema on a taco, then adding the calabacitas followed by salsa, cheese and cilantro. Repeat – repeat – repeat!

 

Spiced Mahi-mahi Tacos with Salsa Fresca and Chipotle Crema

LYONMahiTaco

Yield: 6 servings

 

Salsa Fresca:

¼ pound cherry tomatoes, diced small

¼ cup red onion, diced small

3 tablespoons finely chopped fresh cilantro

1½ teaspoons freshly squeezed lime juice

1 small garlic clove, peeled and minced

¼ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

 

Mix to combine ingredients together in a small bowl.

 

Chipotle Crema:

¼ cup organic sour cream

1½ teaspoons adobo sauce

1/8 teaspoon kosher salt

 

Mix to combine ingredients together in a small bowl.

 

Mahi-mahi:

1 pound mahi-mahi, 1-inch thick

2 teaspoons ground cumin

2 teaspoons ground coriander

1¼ teaspoons kosher salt

¼ teaspoon freshly ground black pepper

1½ tablespoons extra-virgin olive oil

 

Remove mahi-mahi from the refrigerator and pat dry with paper towels. Mix the cumin, coriander, salt and pepper together in a small bowl. Evenly coat the mahi-mahi with the spice rub on all sides. Discard any excess spice rub.

In a medium nonstick sauté pan over medium heat, add the olive oil. Let sit for 1 minute, until the oil is hot. Add the mahi-mahi and let cook for 3 to 4 minutes on each side. You will know the fish is done when the flesh becomes opaque and begins to flake. Remove from heat and transfer the mahi-mahi to a plate. Flake the fish into bite-sized pieces.

 

Assembling the Taco:

6 corn tortillas, warmed through

2 avocado, pitted and sliced

½ cup shredded green cabbage

 

Smear a dollop of chipotle crema on a corn tortilla. Top with a few slices of avocado. Add some mahi-mahi, cabbage and finish with salsa fresca. Eat. Repeat.

 

NOTE: use the Seafood Watch App or check Seafood Watch online to choose sustainable seafood

Flank Steak Wakame Crepe Tacos

flank-steak-wakame-crepes-with-wakame-avocado-puree

Flank Steak Wakame Crepe Tacos

(Give your tacos a boost of wakame, a highly nutritious superfood!)

Yield: 4 to 6 servings

Crêpes
Yield: 10 (7-inch) crepes + 1 practice crepe J (first one is always chalked up to practice)

¾-ounce dried wakame
2 large eggs
3 tablespoons extra-virgin olive oil
1½ cup water
1 cup garbanzo bean flour
¼ cup white whole wheat flour
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

1. Place the wakame in a blender and blend on high to turn into a fine powder. Remove 3½ teaspoons for this recipe. Set the remaining wakame powder aside. (You will be using it later.)

2. Place the eggs and olive oil in a large bowl and whisk until the eggs are mixed.

3. Add the water and whisk until well combined.

4. Add the flours, salt and pepper and whisk until well combined.

5. Add the wakame powder and whisk until just combined.

6. Place a crêpe pan or small nonstick sauté pan over medium-low heat.

7. Once hot, measure approximately ¼ cup batter (you can use a 2-ounce ladle for this), and pour into the center of the pan.

8. Quickly rotate and tilt the pan to spread the batter evenly, just enough to cover the bottom of the pan.

9. Cook for 1 minute 30 seconds, then flip the crêpe over with a plastic spatula. The crêpe should be cooked, maybe even very lightly golden brown in colored, but not dry or crispy.

10. Cook the second side for approximately 1 minute and 30 seconds, then transfer to a cooling rack to cool. Once the crepes are room temperature, it is fine to stack them.

Flank Steak
1½ pounds flank steak
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon grapeseed oil
¼ of a small head of red cabbage, sliced thinly
3 scallions, sliced thinly on a bias
2 tablespoons toasted sesame seeds
¼ cup picked fresh cilantro leaves
sriracha (or your favorite hot sauce), to taste
1 avocado, sliced

1. Pat the steak dry with a paper towel. Pierce, in rows, both sides of the steak with a fork.  Cut the steak into four equal-sized pieces, cutting with the grain. Season all pieces/sides with the salt and pepper. Cut the steak into four equal-sized pieces, cutting with the grain.

2. Place a large nonstick sauté pan over medium-high heat.  Add grapeseed oil and heat until the oil just begins to smoke. Lay steak in pan and cook, flipping once every minute, until well caramelized. Use your digital thermometer to achieve the perfect medium-rare, 125 to no more than 130 degrees Fahrenheit. The total cooking time will be 5-9 minutes, depending upon the thickness of the steak.

3. Remove steak from pan and let rest on a cutting board for 10 minutes.

4. Cut cooked steak pieces in thin slices against the grain.

5. To assemble, lay a crepe down. Top with some purple cabbage and scallions. Lay a few steak slices on top and some avocado. Sprinkle over some sesame seeds and a drizzle of sriracha. Garnish with some cilantro leaves. Fold up and enjoy!

Photo: Ronald Tsang

P.S. This recipe was recently featured in an issue of Clean Eating Magazine!

Recipe: Spiced Catfish Tacos with Chipotle Crema and Pickled Shallots

Today I did a Facebook LIVE from the Clean Eating Magazine Facebook page and made my Sustainable Spiced Catfish Tacos with Chipotle Crema and Pickled Shallots. In case you missed the LIVE, you can still watch me cook (or cook alongside me) the tacos here:

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And for those of you who want the recipe, I’ve included it for your dining pleasure!

taco-lyon

Spiced Catfish Tacos with Chipotle Crema and Pickled Shallots
Yield: 8 tacos

Pickled Shallots
6 tablespoons water
2 tablespoons granulated sugar
¼ teaspoon kosher salt
¼ pound shallots, peeled and cut into 1/8-inch slices
½ cup + 2 tablespoons distilled white vinegar

Place shallots in a medium bowl.

Heat water, sugar and salt together in a small saucepan until sugar and salt are dissolved. Pour over shallots and add vinegar. Stir together.

Let sit until taco time!

Chipotle Crema:
¼ cup organic sour cream
1½ teaspoons adobo sauce
1/8 teaspoon kosher salt

Mix to combine ingredients together in a small bowl.

Catfish:
2 teaspoons ground cumin
2 teaspoons ground coriander
1½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
1 pound skinless catfish fillets (approximately 6 filets)
2 tablespoons unsalted butter, divided.

In a small bowl, mix to combine the cumin, coriander, salt and pepper.

Pat catfish fillets dry with a paper towel. Season the fish on both sides evenly with the spice mix.

Place 1 tablespoon of butter in a large sauté pan over medium-high heat. Heat until the butter bubbles up, turns brown and perhaps even smokes, approximately 2 minutes. Swirl the pan so the butter coats the bottom of the pan.

Gently add three of the catfish fillets to the pan. Cook for 2 minutes. Flip and cook for an additional 2 minutes.

Remove fillets from pan and transfer to a paper towel lined sheet tray or plate. Wipe the pan clean with a paper towel and repeat the process with the remaining fish. Flake the fish into bite-sized pieces.

Assembling the Taco:
8 corn tortillas, warmed through
2 avocados, pitted and sliced
½ cup shredded purple cabbage
1 cup fresh cilantro leaves
2 limes, quartered

Smear a dollop of chipotle crema on a corn tortilla. Top with a few slices of avocado. Add some catfish, cabbage, pickled shallot and cilantro. Finish with a squeeze of fresh lime. Eat. Repeat.

Superfood Recipes and Sustainable Seafood

nathan-lyon-spread

Grab the latest (October) issue of Clean Eating Magazine to read my spread on sustainable seafood, the Seafood Watch App from the Monterey Bay Aquarium and my new online cooking course (which starts October 25th) “Mastering Sustainable Seafood, Poultry and Meat!”

Plus, 5 of my superfood recipes are published in this issue – just look for these dishes (including the cover photo)…

BONUS: Enter promo code NLYON50 to get $50 off my course “Mastering Sustainable Seafood, Poultry and Meat.”

MARK YOUR CALENDAR: I’ll be doing a Facebook LIVE this Wednesday, October 19th, at 1pm PST / 4pm EST, from the Clean Eating Magazine Facebook page. Tune in and I’ll teach you how to make my Spiced Catfish Tacos with Chipotle Crema and Pickled Shallots!

taco-lyon

See you in the kitchen!