food

Tacos Got Soul

Chef Alisa Reynolds is taking us to her happy place-- where Soul and the tortilla meet. She’s bringing two cultures together for one epic meal of Catfish Tacos with Jalapeno Cream, Agave Jerk Shrimp Tacos and Red Beans and Dirty Rice.

food

Tacos Got Soul

Chef Alisa Reynolds is taking us to her happy place-- where Soul and the tortilla meet. She’s bringing two cultures together for one epic meal of Catfish Tacos with Jalapeno Cream, Agave Jerk Shrimp Tacos and Red Beans and Dirty Rice.

Ingredients

  • 1 pound large or jumbo shrimp - peeled, deveined, and tails removed (fresh or frozen and
  • thawed)
  • 1 tablespoon grapeseed oil extra-virgin olive oil - divided
  • 1 1/2 teaspoon fresh garlic minced
  • 1 teaspoon adobo seasoning Badia or Goyo of homemade
  • 1/2 teaspoon pink salt
  • 1/2 teaspoon pepper
  • 3 radishes matchstick on mandoline
  • 1 cup white cabbage
  • 1 cup Jicama shredded
  • 1 bunch parsley chopped
  • Red onion shredded on mandoline
  • ¼ cup shrimp broth or fish or Lobster
  • ¼ cup agave
  • 1-2 Tbsps Walkers wood Jerk seasoning (wet) or as hot as you want
  • 6 oz fresh pineapple or canned cut into tibits
  • ½ tsp rosemary minced
  • Dash of Habanero minced
  • Squeeze of lemon juice to taste
  • 6 to 8 corn or flour tortillas

Steps

  1. Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon
  2. olive oil and sprinkle with the adobo salt and pepper Toss in garlic and coat evenly.
  3. Prepare pineapple salsa : In a medium bowl, combine the pineapple with juice, rosemary,
  4. habanero, garlic, and sea salt. Season to taste to use.Taste and adjust seasonings as desired.
  5. Mix the cabbage, Jicama, radish, parsley and red onion in a mixing bowl and toss with about 4
  6. tbsp of the pineapple juice .
  7. Agave Jerk in a bowl mix jerk stock agave, mix until all ingredients are combined.
  8. Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2
  9. tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no
  10. longer translucent in the center, about 4 minutes. Transfer the shrimp immediately to agave
  11. jerk mix coating generously .
  12. Warm the tortillas (optional) on the grill
  13. To serve, fill the tortillas with a little cabbage mix , add your desired number of shrimp, then
  14. pineapple and top generously with the slaw and top with extra sauce jerk sauce and a
  15. squeeze of lemon juice.

Ingredients

Red Beans

  • 1 pound red kidney beans
  • Pink salt
  • 1 tablespoon grapeseed oil
  • 1 pound andouille sausage, cut into 1/2-inch disks
  • 1 large onion, finely chopped (about 12 ounces)
  • 4 ribs celery, finely chopped (about 8 ounces)
  • 4 medium cloves garlic, minced
  • 1/2 teaspoon to 1 tablespoon ground cayenne pepper (depending on how hot you
  • like it)
  • 1 teaspoon cumin
  • Freshly ground black pepper
  • 4 sprigs fresh thyme
  • 3 bay leaves
  • Hot sauce
  • Old bay (optional)
  • White vinegar, to taste (optional)

Dirty Brown Rice

  • 1 (14-ounce) can Mirepoix or vegetable broth
  • ● 1 bay leaf
  • ● 1 1/2 cups brown rice
  • ● 1 tablespoon grapeseed or Vegetable oil
  • ● 1 medium onion, chopped
  • ● 1 red bell pepper
  • ● 1 yellow bell pepper
  • ● 1 green bell pepper, seeded and chopped
  • ● 1 cup peeled diced tomatoes
  • ● 2 cloves garlic, minced
  • ● 1/2 teaspoon salt
  • ● 2 teaspoons cajun seasoning, I like old bay
  • ● 1/4 teaspoon dried thyme

Steps

Red Beans

  1. Place beans in a large bowl and cover with 6 cups cold water. Add 2 tablespoons
  2. pink salt and Set aside at room temperature for 8 to 16 hours. Drain and rinse.
  3. In a large Dutch oven, heat oil over medium-high heat until shimmering. Add andouille
  4. and cook, stirring, until lightly browned, about 5 minutes. Add onion, and celery.
  5. Season with salt and cook, stirring, until vegetables have softened Add garlic and cook,
  6. stirring, until fragrant, about 45 seconds. Add cayenne pepper, and a generous 10 to
  7. 12 grinds of fresh black pepper. Cook, stirring, until fragrant, about 30 seconds. Add
  8. beans, along with enough water to cover by about 2 inches add thyme, cumin and bay
  9. leaves. Bring to a boil and reduce to a bare simmer. Cover and cook until beans are
  10. completely tender, 1 1/2 to 2 1/2 hours.

Dirty Brown Rice

  1. Give your brown rice a good rinse in the rice cooker pot before cooking and drain.
  2. Add enough stock up to the water level lines for brown rice. If you added 2 of the rice cooker cups (1½ standard
  3. cups), fill the pot with stock up to the 2 cup water line.
  4. If your rice cooker does not have a brown rice setting, add water so the water line is slightly above the 2 cup line.
  5. It’s also a good idea to let your rice sit in the rice cooker for an additional 10 minutes after it is “done” without
  6. opening the rice cooker lid to let it continue cooking inside the pot.
  7. Let the rice sit in the water for at least 20 minutes, but ideally 90 minutes, before pressing the brown rice button
  8. Heat oil in a cast iron dutch oven. Add garlic, peppers, onions
  9. Cook stirring occasionally until vegetables are softened. Add diced tomatoes and
  10. continue to cook for 5 minutes.
  11. Add salt, Cajun seasoning, and thyme.
  12. Add reserved vegetable broth and scrape the bottom of the pan to release all the
  13. brown pieces. Let simmer for 1 minute.
  14. Remove bay leaf from rice and add rice to Dutch oven. Stir it into the mixture. Lower
  15. heat while you stir. Once it is combined well, remove from heat.

Ingredients

Catfish

  • 4 -5- 7-9 oz boneless skinless catfish fillets cut into 1.5 oz slices
  • 2 tablespoons smoked paprika
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon garlic powder
  • 3/4 tablespoon ground cayenne pepper
  • Grapeseed oil for deep frying
  • Gluten free cornmeal
  • 1 tsp salt
  • 3/4 tsp granulated garlic
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1/4 tsp pepper

Jalapeno Creme

  • 1/2 cup veganaise
  • 1 small garlic clove, peeled and crushed
  • Lime juice to taste
  • 1 tablespoon fresh curly parsley, chopped
  • 1 or 2 fresh jalapeno peppers, ribs and seeds removed
  • Salt to taste

To Assemble

  • Fried catfish
  • Jalapeno creme
  • 1 1/2 cups shredded white cabbage
  • 1 ½ cups shredded red cabbage
  • parsley for garnish
  • ½ cup shredded carrots
  • ½ cup shredded red onion
  • Fresh lemon wedges for garnish
  • 15 corn tortillas for serving

Steps

Catfish

  1. In a bowl, add the cornmeal, resie rub, paprika, salt, granulated garlic, and cayenne pepper. Set it aside.
  2. Mix smoked paprika, salt, garlic powder, and cayenne together in a separate bowl, then add seasoning to the fish on both sides.
  3. Add seasoned fish to cornmeal mix.
  4. Once all the fish is breaded, gently place the fish one piece at a time in the hot oil. Depending upon the size of your Dutch oven or deep fryer, fry 4 to 6 pieces at a time.
  5. Fry the fish in batches. Cook on each side for about 2 to 3 minutes, until the coating is golden brown. Remove from the oil and drain on paper towels.

Jalapeno Creme

  1. Blend veganaise, parsley, jalapeno pepper, garlic, lemon juice, and salt together in a blender or food processor until smooth.

To Assemble

  1. Place fried catfish in corn tortillas.
  2. Top with shredded cabbage, veggies, and jalapeno creme.