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Recipe courtesy Tyler Florence, 2007
These soft shelled tacos have the colors of the Mexican flag. With layers of guacamole, sour cream, and chicken in tomato sauce. Can sub. 2 fresh serrano or some crushed red pepper for the pickled jalapeno, although the pickled jalapeno seems to add someth
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Marinating the fish in lemon and lime juices "cooks" it while it sits in the fridge. Don't leave the fish in the marinade longer than six hours...
This meat is tender, delicious and spicy! I'm sure this meat could also be cooked in a crock-pot if you didn't want to "babysit" it on the stove.
Recipe courtesy Emeril Lagasse, 2006
This is a good recipe serving 2 people, but can be increased to serve more.The recipe comes from Ortega, but I found it in a local newspaper.
This is super easy to make and something I prefer over ground beef tacos! If I'm not making carnita tacos I'm making this one Place in warm or fried corn tortillas and served with your favorite taco toppings. I like lettuce, onion, avocado and salsa mysel
From the Tony Danza show.
Recipe courtesy Paula Deen
Recipe courtesy Rachael Ray