Imperial Beach BBQ

Fish, Chicken and Beef Tacos with Mexican Flag Pico

Chicken:
4 boneless, skinless chicken breasts
2 tsp. Adobo Seasoning
salt to taste
1/2 tsp. California paprika
1/4 Cup olive oil

Butterfly the chicken breasts (cut almost through lengthwise and then spread out), and flatten to about 1/4-inch thickness. Sprinkle both sides of the chicken breasts with Adobo Seasoning, salt, paprika and olive oil. Grill over high heat about 3-4 minutes per side. Cut into 1/4-inch slices.

Beef:
1 1/2 lbs. steak (round, sirloin, skirt or rib-eye work well)
1 TB fajita seasoning (Rojo Taco is great too)
1/4 tsp. ground chipotle pepper

If using a tougher cut of meat like round steak, flatten the steak a bit with a mallet to tenderize. Sprinkle with fajita seasoning or spread the Rojo Seasoning on the meat with a pastry brush. Grill over high heat 2-3 minutes per side. Cut into thin, 1/4-inch slices.

Fried Fish:
1 1/2 lbs. fish fillets (cod, tilapia or catfish), cut into fish stick-sized pieces
oil for frying
2 Cups corn flour
1/4 Cup lemon pepper seasoning
1 TB dried Mexican oregano
1 TB ground cumin
1 tsp. cayenne pepper
2 Cups milk
1 lemon, juice of

Heat the oil in a deep-fryer or heavy, deep fry pan to 375°. In a shallow, wide-mouthed bowl, mix together the corn flour, lemon pepper, oregano, cumin and cayenne pepper. In a second shallow, wide-mouthed bowl, mix together the milk and lemon juice. Dip the fish fillets in the seasoned flour, coating both sides, then in the milk and then in the flour again. Deep-fry at 375° for 5-6 minutes until golden brown.

Mexican Flag Pico de Gallo

Red:
4-6 tomatoes, chopped (about 6 Cups)

White:
1 large white or yellow onion, diced (about 2 1/2 Cups)
1 garlic clove, minced
1 tsp. Salt (optional)

Green:
3-4 jalapeño peppers, seeded and diced (about 1 Cup)
1/2 Cup chopped fresh cilantro
1/4 Cup lime or lemon juice
1-2 tsp. Adobo Seasoning

Combine all of the ingredients in a bowl and mix well to blend all of the flavors together.

Taco Ingredients:
20 flour or corn tortillas (or a mix of both)
shredded lettuce
chopped tomatoes
shredded cheese
Mexican Flag Pico de Gallo
chopped avocado
sour cream
taco sauce
hot sauce

Serves: a hungry party – 14-20 or so.
Prep. Time: 30-45 minutes
Cooking time: Chicken: 8 minutes, Steak: 6 minutes, Fish: 5-6 minutes per batch

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Recipes:   Mexican Fish Soup | Fish, Chicken and Beef Tacos with Mexican Flag Pico