Spending most of my life in California, I learned to appreciate and respect two things: 1) the dedication of Raiders fans, and; 2) a good fish taco. That doesn't mean that I don't love and respect ALL tacos, though. A mean chicken taco with some bacon guacamole, perhaps?! It COULD steal the show!
Combine the broccoli slaw, tomato, red onion and white wine vinegar. Season with 1/4 tsp. each salt and pepper. Set aside until ready to use.
For the Fish:
Heat the oil in a large pot or frying pan to 375 degrees.
In a large mixing bowl, combine the biscuit mix and 1 tbsp. of the blackened seasoning. Season with 1/4 tsp. each salt and pepper. Whisk to combine.
Add 1 1/2 cups of water and stir until it forms a fairly loose batter.
Prepare the fish by patting it dry with a paper towel and dredging it through the flour. Shake off excess.
Dip a few pieces of the fish in the batter and place them into the hot oil. Fry for 3-4 minutes, until golden. Remove from the oil and place onto a plate that's been lined with a paper towel. Repeat with the remaining pieces of fish until all are cooked. Sprinkle the remaining 2 tbsp. of blackened seasoning and an additional 1/4 tsp. salt onto the cooked fish and toss them until all the pieces of fish are coated with the seasoning.
To Build the Tacos:
Heat the corn tortillas in the microwave for about 1 minute and allow them to steam for 2-3 minutes in the microwave before removing them.
Lay the tortillas out and place 1-2 pieces of fish into the center of each of the tortillas. Spoon about 1/4 cup of the slaw on top of the fish pieces.
Squirt about 1 tbsp. of the chipotle sour cream on top of the slaw and serve immediately. Makes 12 tacos.
Heat the oil to high heat in a large skillet. Add the chicken and season with salt and pepper. Sear the chicken on both sides for 3-4 minutes, until golden. Transfer the chicken to a crock pot. Add 1 cup of water to the hot skillet, deglaze the pan and add the drippings to the crock pot.
Add the green pepper, poblano pepper, red onion and enchilada sauce to the crock pot. Stir to combine, cover the crock pot and cook on high heat for about 3 1/2 hours.
Uncover the crock pot, shred the chicken with a fork, re-cover, and allow it to finish cooking for another 30 minutes.
For the Guacamole
4 large avocados, peeled, seeded and chopped
1/2 large tomato, chopped
2 tbsp. chopped fresh cilantro
1/4 tbsp. chopped red onion
juice of 1 lime
1 clove garlic, minced or pressed
12 sliced of thick, center cut bacon, chopped
salt and pepper
For the Guacamole:
In a large mixing bowl, combine the avocado, chopped tomato, red onion, cilantro, lime juice and minced garlic. Season with salt and pepper to taste and stir to combine. Set aside until ready to use.
Heat a large skillet to high heat. Add the chopped bacon and cook on high heat for 7-10 minutes, until the bacon is browned and crispy. Remove from the grease with a slotted spoon and transfer to a plate that's been lined with a paper towel. Set aside until ready to use.
To Build the Tacos:
12 hard taco shells
1 recipe braised green chile chicken
1 recipe loaded guacamole
2 cups shredded Mexican cheese
12 slices chopped, crispy bacon
Place the hard taco shells on a serving platter. Use a slotted spoon to drain the liquid from the chicken before spreading about 1/4 cup of the chicken into each of the hard taco shells.
Sprinkle about 2 tbsp. of the shredded cheese on top of the chicken.
Spread about 2 tbsp. of the guacamole on top of the cheese.
Sprinkle the bacon evenly on top of the guacamole and serve immediately.