Summer Nachos with Mango & Nectarine salsa

I love fruity salsas and now that summer is in full swing, it is the perfect excuse to make it with all the wonderful produce out there. This is a vegetarian recipe which can easily be made vegan if you skip on the sour cream.  You can either fry or bake the tortilla chips. I ended up doing half of them baked and the other half of them fried, since I had a little problem with my oven.

For the tortillas:

About 12 tortillas (I used 3 different colors)

Vegetable oil

Pinch of salt

For the mango & nectarine salsa:

1 medium mango, very finely chopped

1 nectarine, very finely chopped

1 medium red onion, very finely chopped

1 medium jalapeño, very finely chopped (without seeds)

1 medium red chili, very finely chopped (without seeds)

Juice of 1 lime

1 ½ tablespoon of olive oil

1 tablespoon of white vinegar

Salt to taste

Black pepper to taste

3 tablespoons of chopped coriander

Extra toppings:

The kernels of one ear of corn, cooked

4 radishes, thinly sliced

1 avocado, thinly sliced

Extra jalapeño slices

Extra red chili slices

125grs of sour cream

 

You can either bake or fry your tortilla chips.

If you bake them, preheat your oven to 180C/350F. Line a baking sheet with parchment paper. Brush each tortilla with a bit of vegetable oil. Then using kitchen scissors or a knife, cut each tortilla into small triangles. Spread the small pieces of tortilla in a single layer on the prepared baking sheet. Sprinkle a bit of salt. Bake them for about 10-12 minutes, till crispy. Repeat for the rest.

If you fry your tortilla chips, place about ½ cup of vegetable oil in a large pan over medium heat. Fry the pieces of tortilla till golden on both sides. Do it in batches without overcrowding the pan. This will only take about a minute or two, so keep an eye on them. Once fried, place them in a plate lined with some paper towels and sprinkle them with a bit of salt.

To make the salsa, just mix the finely chopped mango and nectarine with the remaining ingredients. Add salt and black pepper to taste. Set it aside.

To assemble the nachos, first place the tortillas in a sheet pan or plate. Add small dollops or quenelles of sour cream all over. Then spread the mango & nectarine salsa. Sprinkle the corn kernels over the chips. Top with some slices of radishes, avocado, jalapeño and chili. Serve right away and enjoy!

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Curried Cauliflower, Lentil & Chickpea Sliders with Coconut Coleslaw and Mango/Pomegranate Salsa

The veggie burger I was teasing you with on my Instagram stories. This time with cauliflower, red lentil and chickpeas. All mixed together with hot curry and spices. Paired with coconut cabbage and carrot slaw, and mango/pomegranate salsa. It’s slightly spicy and sweet. Keep in mind that I used dried chickpeas which need to be soaked overnight.

This recipe makes about 20 small sliders.

Ingredients:

For the patties:

½ cup of dried chickpeas, soaked in water overnight

½ cup of red lentils

2 cups of vegetable stock

2 cups of grated cauliflower (I used the food processor until it had a rice-like consistency)

1 ½ teaspoon of hot curry powder

1 teaspoon of garlic powder

1 ½ teaspoons of onion powder

1 teaspoon of paprika powder

½ a teaspoon of mustard powder

1 teaspoon of salt

½ teaspoon of ginger powder

1 egg

1/3 cup of breadcrumbs

1/3 cup of all-purpose flour

For the coating:

¾ cup of breadcrumbs

¾ cup of panko

¾ teaspoon of salt

¾ teaspoon of smoked paprika

For the coconut coleslaw:

4 tablespoons of mayonnaise

2 teaspoons of mustard

Juice of 1 lime

6 tablespoons of coconut milk

1 tablespoon of white vinegar

¾ teaspoon of salt

1 teaspoon of sugar

150grs of shredded carrot

200grs of shredded cabbage

Pinch of cayenne

Pinch of onion powder

For the mango/pomegranate salsa:

1 mango, finely diced

1 medium red onion, finely diced

Juice of 1 lime

1 red chili, finely chopped

1/3 cup of pomegranate seeds

½ a bunch of coriander, chopped

Salt to taste

Extra:

About 1 cup of vegetable oil

Slider buns

 

The night before, soak the chickpeas in cold water.

The next day, start by making the coconut coleslaw. Add the mayo, mustard, lime juice, coconut milk, vinegar, salt, sugar, cayenne and onion powder to a large bowl. Mix well and then add the shredded carrot and cabbage. Mix until the cabbage and carrot are well coated in the sauce. Covered it and let it sit in the fridge until ready to serve. It’s best to let it rest in the fridge for at least 1 hour.

To make the mango/pomegranate salsa, just mix all of the ingredients in a medium bowl. Taste for salt and let it sit in the fridge until ready to serve.

To make the patties, first cook the lentils. Place the lentils and vegetable stock in a medium saucepan over medium heat. Cook until soft, stirring from time to time. This will take about 15 minutes. Once they are cooked, turn off the heat and let them dry out in the saucepan for 30 minutes.

Once the 30 minutes are up, place the cooked lentils, drained chickpeas, shredded cauliflower and the rest of the ingredients for the patties in the food processor. Pulse until everything is mixed through.

To make the coating, just mix all of the ingredients in a shallow bowl. Because the patty mixture is quite soft, it’s better to make each patty small. I made each patty with about 1 tablespoon of the mixture. You can make them bigger, just try not to make them too big as they might break while cooking.

Grab about 1 tablespoon of the patty mixture and form it into a ball with your hands. Coat it in the breadcrumb mixture and set it aside. Repeat for all.

Pour the vegetable oil in a large pan over medium heat. Once the oil is hot, cook the patties in batches. Flatten them a bit with the back of a spatula and cook them until evenly golden on both sides. This will only take a few minutes.

Serve the sliders with the coconut coleslaw and mango/pomegranate salsa. Enjoy!

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Fresh Corn Fritter Tacos with Feta & Jalapeño/Cucumber Salsa

FullSizeRenderI love corn season and how versatile corn is. Love it in a Peruvian ceviche, love the Mexican street corn and I actually can’t think of any dish which had it that I didn’t like. This time I made it into fritters and stuffed them in tortillas. So delicious and super simple to make. This dish can be made in under 30 minutes. So if you don’t know what to cook today, give these a try. It is #tacotuesday after all!

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This recipe makes 12 small tacos.

Ingredients:

For the salsa:

1 red onion, finely chopped

1 cucumber, finely chopped (without the core/seeds)

2 jalapeños or more to taste, finely chopped

Juice of 2 limes

2 tablespoons of olive oil

Salt

Pepper

For the corn fritters:

Kernels of 3 corns

1/3 cup of yellow cornmeal

2 tablespoons of all-purpose flour

2 tablespoons of chopped chives

2 eggs

½ teaspoon of garlic powder

½ teaspoon of onion powder

Salt

Pepper

Extras:

12 small tortillas

2 tablespoons of vegetable oil for frying the fritters

100grs of crumbled feta

 

First prepare the jalapeño/cucumber salsa. Just mix all of the ingredients in a medium bowl and season with salt and pepper to taste. Set it aside until ready to serve.

To make the corn fritters, place the eggs in a large bowl and whisk them with a fork. Then add the cornmeal, flour, garlic and onion powder, salt and pepper. Mix and finally add the corn kernels and chives. Mix well. Then use an immersion blender or pour the mixture into a normal blender. Pulse just a couple of times just to blend some of the corn, so that fritters are easier to shape. You still want to have whole kernels in there so don’t overdo it.

Then pour some vegetable oil in a large saucepan over medium heat. Once it is hot, start frying the fritters in batches. I made them small, using about 1 tablespoon of batter. Fry until golden on both sides. About 1 ½ to 2 minutes per side.

Once all the fritters are cooked, warm up the tortillas.

Serve the tacos with some crumbled feta, the corn fritters and the salsa. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

Octopus Tacos with Sweet Peppers & Kalamata Olives Salsa

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It’s been a while since I posted a new recipe for Taco Tuesday and I’ve had this one in mind for over a month now. Octopus is so delicious, and I definitely don’t eat it often enough.  I boiled it first. Then I pan-fried it in some olive oil with some garlic, parsley and lemon juice. A Mediterranean style kinda tacos. We are finally moving to our new apartment this weekend and I couldn’t be more excited.

This recipe makes 12 small tacos.

Ingredients:

12 small tortillas

50grs of lamb’s lettuce of watercress

For the octopus:

1 medium octopus (about 1.1 kilo) cleaned

For boiling:

1 bay leave

1 lemon cut in half

1 teaspoon of salt

For the pan:

2 cloves of garlic, minced

3 tablespoon of olive oil

Handful of chopped parsley

Juice of half a lemon

Salt

Pepper

For the salsa:

100grs of pitted Kalamata olives, finely chopped

2 sweet peppers, finely chopped

Juice of 1 lemon

1 tablespoon of olive oil

Salt

Pepper

 

Boil some water with 1 teaspoon of salt, the lemon cut in half and the bay leave. Once the water is boiling, submerge only the tentacles in the water for a few seconds. The tentacles will start to curl up. Do this 3 times. Then completely submerge the whole octopus in the water and cover it with a lid. Let it cook until it is tender. This octopus took 40 minutes. To check when it’s done, just pierce it with a knife (if it goes easily, it’s done) or slice off a piece and try it.

Remove the octopus from the pot and let it cool down.

In the meanwhile, make the salsa. Just mix the Kalamata olives, sweet peppers, lemon juice, olive oil, salt and pepper. Mix it well and set it aside.

Cut off the head and the beak from the octopus and pat it dry with some paper towels.

Chop it into bite size pieces.

Heat up the olive oil in a cast iron skillet over medium high heat. If your pan is small, fry the octopus in 2 batches. Fry it for 2 minutes and then add the garlic. Cook for 1 more minute will stirring to prevent the garlic from burning. Take it off the heat and add the lemon juice and parsley. Add salt and pepper to taste.

Warm up the tortilla in a pan.

Serve the octopus right away with the lamb’s lettuce and salsa. Enjoy!

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Fried Avocado Tacos with Strawberry & Rhubarb Salsa

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I saw rhubarb at the market a few of weeks ago and this recipe popped into my head. Then when I decided to make it, I went to the only stand where I had seen it and of course they didn’t have it anymore. So I kept coming back to check until this past Saturday when they had it again. Kid in a candy store kind of excitement on my end. I am thrilled about spring produce since with it comes new dishes and hope for better weather. And with hope, I really mean it since you never know if it’s going to be a warm or not. But seeing more produce at the market makes me happy and I am also looking forward to seeing more variety of flowers. We bought a rhubarb plant about a week ago at a farmer’s market and we are hoping that it will grow nicely so we can eat it later. Both my hubby and I love plants and with our new apartment with a garden being delivered this summer, we already ordered online plenty of seeds to plant.

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Going back to the tacos, the avocado fries are very crunchy because of the panko coating. I added some honey to the salsa to balance out the sourness of the rhubarb.

This recipe is for 12 small tacos.

Ingredients:

12 small tortillas

About 1 cup of vegetable oil for pan-frying the avocado

For the fried avocados:

2 avocados, halved, pitted and sliced lengthwise (I made them not too thick)

3 eggs, beaten

2 cups of flour

3 cups of panko

Salt

Garlic powder

Onion powder

For the salsa:

1 rhubarb stalk, sliced lengthwise in 2 and then finely sliced

1 red onion, finely chopped

5 large strawberries, hulled

5 tablespoons of chopped coriander

2 ½ tablespoons of olive oil

1 ½ tablespoons of honey

1 ½ tablespoons of apple cider vinegar

Salt

Pepper

 

Sliced the rhubarb in two lengthwise and then finely slice it. Place it in a saucepan with boiling water over medium heat. Let it cook for only 1 minute (if you leave it too long it will become mush). Then drain it and chop it the same size as the onion.

In a large bowl, mix the onion, strawberries and rhubarb.

In a small container with a lid, mix the olive oil, apple cider vinegar, honey, some salt and pepper. Put the lid on and shake it to emulsify the dressing for the salsa. Then add it to the mix of the onion, strawberry and rhubarb. Add the chopped coriander. Adjust the salt and pepper to your liking. Set it aside until ready to use.

To make the avocado fries, first add some seasoning to the coating. Place the beaten eggs, flour and panko in separate bowls. Add some salt, garlic and onion powder to each bowl and mix well.

Then coat each avocado slice in the flour, then the eggs and finally the panko. Once all the avocado slices are well coated, pour the vegetable oil into a large pan over medium heat. Have a large plate lined with paper towels ready. Fry the avocado slices in batches until golden on both sizes. Place them in the prepared plate to soak up the excess oil. Season them with some extra salt if desired.

Once the avocados fries are done, warm up the tortillas in a pan. Place a few avocado fries on each tortilla and top with the salsa. Enjoy!

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Gin & Lime Chicken Tacos with Grapefruit Salsa

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One of my favorite ways to enjoy a gin & tonic is with grapefruit. So for this Taco Tuesday, I marinated some chicken thighs in Hendrick’s gin, lime juice and lime zest. And to go along with it, I made a grapefruit and avocado salsa. If you don’t feel like eating it with tortillas, you can also eat it with some rice.

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This recipe is for 12 small tacos.

Ingredients:

500gr of chicken thighs, skinless & boneless

12 small tortillas

2 tablespoons of olive oil

For the gin & lime marinade:

1/3 cup of gin (I used Hendrick’s)

Zest & juice of 1 lime

2 tablespoons of brown sugar

½ teaspoon of garlic powder

½ teaspoon of onion powder

½ teaspoon of salt

Pepper

Pinch of cayenne

For the grapefruit salsa:

1 large ruby red grapefruit, peeled, sliced into segments and then chopped

1 avocado, chopped

Juice of ½ a lime

2 tablespoons of olive oil

½ red onion, finely chopped

1 tablespoon of red wine vinegar

1 teaspoon of honey

2 tablespoons of chopped coriander

Salt

Pepper

 

 

First chop the chicken thighs into small cubes.

In a medium bowl, mix the gin, lime zest, lime juice, brown sugar and spices. Place the chicken in the marinade. Cover it with plastic wrap and place it in the fridge for 30 minutes.

To make the salsa, first carefully peel the grapefruit making sure to discard of any white parts. Then cut it into segments and carefully chop them. Chop the avocado, onion and coriander

In a medium bowl, whisk the olive oil with the lime juice, red wine vinegar, honey, salt and pepper. Place the avocado, onion, coriander and grapefruit in the dressing and carefully mix it.

Once the 30 minutes have passed for the marinade, take the chicken out of the fridge.  Remove it from the marinade. Place 1 tablespoon of olive oil in a large pan over medium heat. Once the pan is hot, cook half of the chicken until lightly browned.  This will only take about 4 minutes.  Then repeat for the remaining chicken.  Add a bit of salt to the cooked chicken.

To serve, warm up the tortillas in a pan. Serve them with the gin & lime chicken and the grapefruit salsa.

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Spinach & Zucchini Quesadillas with Pomegranate & Feta Salsa

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I love a laid back dinner at home, even better when it doesn’t involve cutlery. I stuffed these quesadillas with Gouda, spinach and zucchini. And because you can never have too much cheese, I made a feta salsa to go along with it.

This recipe makes 4 quesadillas.

Ingredients:

8 large tortillas

For the filling:

1 tablespoon of olive oil

200grs of fresh spinach

2 zucchinis, chopped into small pieces without the seeds

150grs of sour cream

180grs of shredded Gouda

A pinch of garlic powder

A pinch of onion powder

Salt

Pepper

Lemon pepper

For the pomegranate & Feta salsa:

100grs of crumbled feta

½ cups of pomegranate seeds

2 tablespoons of lime juice

2 tablespoons of olive oil

2 tablespoons of chopped coriander

Salt

Pepper

 

To make the salsa; just mix the crumbled feta with the pomegranate, olive oil, lime juice, coriander, salt and pepper. Set it aside.

Place 1 tablespoon of olive oil in a large pan over medium heat. Once the pan is hot, add the zucchini, garlic powder, onion powder, salt, pepper and lemon pepper. Cook for about 3 minutes while stirring. Then add the spinach and cook it until it becomes wilted. Add a bit more salt and pepper. Transfer it to a bowl.

To assemble each quesadilla, place one tortilla on a large plate. Spread a thin layer of sour cream over it. Then spread ¼ of the zucchini/spinach mixture. Finally sprinkle some of the shredded Gouda and cover it with another tortilla.

Heat up a large non-stick pan over medium heat. Once the pan is hot, carefully slide the quesadilla from the plate to the pan. Let it cook until it gets crispy on the bottom. Then carefully place the plate over the pan and flip the pan so that the quesadilla is on the plate again, and then carefully slide it into the pan to cook the other side. Repeat for the rest.

Slide the quesadillas into equal pieces and serve with the pomegranate & feta salsa. Enjoy!

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Coconut Shrimp Tacos with Pineapple Salsa

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I’ve had shrimp on mine mind for the last week and finally decided to incorporate them into a taco recipe. Coconut and panko crusted shrimp with a pan-roasted pineapple salsa. So good and fresh, it was hard to stop eating them before taking pictures.

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This recipe is for 12 tacos:

Ingredients:

12 small tortillas

For the shrimp:

300grs of shrimp, peeled

1 cup of all-purpose flour

2 eggs, beaten

1 cup of panko

1 cup of shredded dried coconut, unsweetened

1 tablespoon of salt

Pinch of cayenne

Pinch of onion powder

Pinch of garlic powder

1 ½ cups of vegetable oil for pan-frying the shrimp

For the pineapple salsa:

½ of a pineapple, chopped into small pieces

2 tablespoons of olive oil

Pinch of cayenne

1 tablespoon of sugar

Salt

Pepper

1 small red onion, chopped

Juice of 1 lime

3 tablespoons of chopped coriander

Chopped chili to taste

 

To make the pineapple salsa, place 1 tablespoon of olive oil in a large pan over medium heat. Then add the pineapple, cayenne, sugar, some salt and pepper. Cook it until it caramelizes, this will take about 7 minutes. Stir from time to time. Once the pineapple is done, transfer it to a bowl and allow it to cool down.

In the meanwhile, start preparing the shrimp. Separate the ingredients for the coating. Place the flour in one bowl. Have the beaten eggs in another bowl. And in the last bowl mix the panko, coconut, salt, cayenne, garlic powder and onion powder. First coat each shrimp in the flour, then the egg and finally in the panko/coconut mixture.

Pour the vegetable oil into a large pan over medium heat. Once the pan is hot, start frying the shrimp in batches. They will take about 2 minutes per side, just make sure that the oil is not too hot, otherwise they will get brown without being cooked through. Place the fried shrimp on a plate lined with paper towels to absorb the oil. Have a taste and sprinkle them with some salt if you wish.

Once the shrimp are done, the pineapple should already have cooled down. So mix the pineapple with 1 tablespoon of olive oil, red onion, lime juice, coriander, salt and pepper. Mix well.

To serve, warm up the tortillas in a pan and serve it with the shrimp and pineapple salsa. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Charred Cauliflower Tacos with Persimmon Salsa & Beet Slaw

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I felt like making tacos again and this time I also made them vegetarian. The charred cauliflower and beet slaw makes them very crunchy. And I like the slight sweetness that the persimmon adds to the salsa.

This recipe is for 12 small tacos.

Ingredients:

For the charred cauliflower:

½ of a cauliflower, chopped into small florets

2 tablespoons of olive oil

Pinch of lemon pepper

Pinch of salt

Pinch of black pepper

For the beet slaw:

2 beets, peeled and julienned

Juice of 1 lime

Splash of olive oil

Splash of white vinegar

Salt

Pepper

For the persimmon salsa:

3 small persimmons, chopped

3 tomatoes, seeded and chopped

1 red onion, chopped

Juice of 1 lime

Splash of white vinegar

Splash of olive oil

Salt

Pepper

A handful of chopped coriander

A pinch of cayenne or 1 chopped chili

Extra:

12 small tortillas

 

To make the persimmon salsa, just mix all of the ingredients in a bowl and set it aside.  Do the same for the beet slaw.

To cook the cauliflower, pour the olive oil into a pan over medium-high heat. Once the pan is hot, add the cauliflower, salt, lemon pepper and pepper. Cook until the cauliflower gets charred, stirring from time to time. This will take about 7 minutes. Set it aside.

To serve, warm up the tortillas in a pan. Then add the beet slaw, charred cauliflower and top with the salsa. Enjoy!

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Baked Ginger Chicken Wings with a Persimmon Pineapple Salsa and Pork Floss

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On my recent trip to Lima, we went to this hamburger restaurant called Papacho’s. It is one of the many restaurant chains Gaston Acurio has.  He is Peru’s most famous chef and food ambassador.  I had never been there before but ended up going twice in a week for their charapita chicken wings. Those wings are bathed in a salsa with chilies and fruit from the Peruvian Amazon and topped with finely shredded Cecina which is salted dried pork.  Since my hubby and I liked them so much, I decided to make my own version of the dish.  I made the salsa with persimmon and pineapple and topped it with some pork floss instead of the Cecina.  The combination was delicious. To view the picture of the wings this dish was inspired on, you can check out my post about Papacho’s here.

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Ingredients:

1 kilo of chicken wings

1 cup of ginger syrup

¼ cup of ketchup

3 tablespoons of soy sauce

1 tablespoon of honey

3 tablespoons of balsamic vinegar

¼ teaspoon of salt

Pepper

For the salsa:

1 persimmon peeled and finely chopped (here is called kaki)

1 cup of finely chopped fresh pineapple

1 red chili

5 tablespoons of freshly chopped coriander

1 red onion, finely chopped

Juice of 2 limes

2 tablespoons of olive oil

1 tablespoon of white vinegar

Salt

Pepper

Garnish:

A sprinkle of pork floss

 

Preheat the oven to 180C/350F.

In a large bowl, mix the ginger syrup, ketchup, soy sauce, honey, balsamic, salt and pepper. Add the chicken wings and toss to coat.

Line an oven dish with 2 sheets of aluminum foil. This will make the clean up later easier.

Place the chicken wings on a single layer in the oven dish. Bake for 1 hour.

While the chicken wings are baking, start making the salsa. Just mix all of the ingredients in a bowl, Cover with plastic film and refrigerate until use. One tip, cut all the fruit and onion as small as you can.

Once the chicken wings are cooked, transfer them to a serving plate. Top with the salsa and sprinkle some of the pork floss.