Steak Tacos / Homemade Taco Seasoning
An easy quick family meal enhanced w/ spices in your pantry.
Taco Spices: 2 tsp chili pwder 1 tsp ea grnd cumin, smoked paprika, Himalayan salt, gar/pwder;
add heat w/ 1/4 tsp red pepper flakes or cayenne; 1/4 tsp ea dried oregano and onion pwder.
TACOS Spice 1/2” steak strips; let sit. Heat 1 Tbl avocado oil; sauté/cook thru 3 sliced bell peppers/1 onion. Liftout, set aside, then toss/cook thru steak strips. Add back peppers/onions; heat thru. Serve in taco shells w/ lime wedges. Can also serve as lettuce wraps, w/ homemade pico de gallo and guacamole.
Grilled Swordfish Italiano / serves 4
Buttery lemon and herbs atop perfectly-cooked flavorful swordfish.
Ing 2 lb fresh swordfish 2 lemons, zest and juice divided 1 tbl fresh minced garlic 1/2 c best quality evoo 1 tsp dry oregano 1 teaspoon k/salt/pepper 1/4 c minced fresh Italian flat leaf parsley, 4 tbl cold butter
Method Use two equal 1 ½" thick pieces. Marinate in gallon zip lock w/ half of combined lemon zest, garlic, olive oil, oregano, s/p. Seal bag; set one hour at room temp.
Marinade mix lemon zest, garlic, olive oil, oregano, s/p to marinate. Later add about ¼ c lemon juice and parsley and set aside to serve w/ cooked fish.
Place swordfish pieces on hot oiled grill. Brush w/ marinade as it cooks. Cook two min; make one quarter turn to get cross hatch marks. Cook two more min then flip. After two more minutes turn one quarter turn and cook two minutes. (Total of eight min.)
Fold sheet of foil four times and place on grill's cool side. Folded foil should hold swordfish. After eight min searing both sides, move the swordfish to foil and close cover. Keep a consistent grill temp of 350 deg. Now cook for 1-6 more min based on steaks thickness. 1 ½ inch swordfish steaks cooked six more minutes; grand total of 14 minutes. If steaks are thinner, last cook time on foil will be less; check internal temp of 145 deg. Do not overcook. Place cold butter pats over top to melt as you plate. To serve, halve each piece to yield four servings; serve sauce made earlier over each portion.
Note: Fresh swordfish is crucial. Should be white and have a slightly salt water smell.......not "fishy."