SalsaKiss Recipe Page
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Click on the photo to see the salsas and hot sauces mentioned in the recipe.
![[Recipe]](/login/images/upload/shark.jpg)
"Salsa Kiss" presents:
"Yucatan Shark Bread"
Serves 4.
Ingredients:
- 2/3 cup fresh orange juice
- 3 Tbsp. fresh lime juice
- 2 Tbsp. Achiote paste
- 1 Tsp. "Garlic Festival Mesquite" seasoning
- 1 ¼ pounds shark, cut in 1 or 2 thick ( ½ inch) steaks
- 16 (5 inch) corn tortillas
- Salt and freshly ground black pepper
- About 1 ½ cups refried black beans (preferably homemade), heated
- 2 ½ cups "Pain is Good Batch 37 Habanero Garlic Hot
Salsa"
To Prepare: In a shallow non-reactive dish, whisk together the "Garlic Festival Mesquite" seasoning, orange juice, lime juice, and
achiote until smooth. Add the steaks, cover, and marinate at room temperature, turning once or twice, for 2 hours. (If
you use swordfish or something else less resilient than shark, shorten the marinating time to 1 hour to avoid making the
fish mushy.)
Light a direct-heat charcoal fire and let it burn down to medium-hot (5 seconds to "ouch"!) or preheat a gas grill to
medium high. Position the rack about 6 inches above the heat source. Preheat the oven to 400 degrees F.
When the grill is hot, lightly oil the rack. Lift the steaks from the marinade (reserve it) and lay them on the rack.
Cover and grill, basting the steaks with the reserved marinade and turning them once, until the marinade is used up and
the steaks are done to your liking, about 8 minutes total for shark that is just cooked through while remaining moist
(Other fish may take less time).
Meanwhile, wrap the tortillas in foil in 4 packets of 4 tortillas each. Place the tortillas in the preheated oven,
until warm and supple, about 10 minutes.
When the steaks are cooked through, transfer to a cutting board and let them rest for a few minutes.
Coarsely chop the fish, season it with salt and pepper, and transfer it to a communal bowl or to 4 individual plates.
Serve immediately, accompanied by the tortillas, beans and "Pain is
Good Batch 37 Habanero Garlic Hot Salsa". To eat, spread a thin layer of beans on a tortilla. Top the beans with a
few spoonfuls of fish, add salsa to taste, then roll up and eat, taco-fashion.
**This recipe taken by permission as an excerpt from the kitchens of "Salsa Kiss.com". All rights reserved. To purchase any cookbook, click here or contact Ten Speed Press.
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![[Recipe 1]](/login/images/upload/fishtaco.jpg)
"Salsa Kiss.com" presents:
"Grilled Fish Tacos with Lime Cream"
Serves 4 - 6.
Ingredients:
- 2 ¼ cups "Clint’s Texas Salsa Verde" (green salsa)
- 1 tablespoon olive oil
- 4 thick (1 ½ inch) mahi mahi fillets or swordfish or shark steaks (about 2 pounds total)
- 1 ½ cups corn oil
- 25 (5-inch) corn tortillas
- ¾ cup lime cream (see below)
- 1 garlic clove, crushed through a press
- 1 medium-large ripe avocado, cut into ½- inch chunks
- 1/3 cup diced red onion
- 1/3 cup finely chopped cilantro
- ¼ teaspoon salt
Ingredients for the Lime Cream:
- 6 tbps sour cream
- 6 tbps mayonnaise
- 2 ½ tbps fresh lime juice
- 1 garlic clove, crushed
- pinch salt
To Prepare the Lime Cream: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, the garlic if you are
using it, and salt. Adjust the seasoning: the cream should be tangy. Transfer to a squeeze bottle and refrigerate.
Return to room temperature before using.
To Prepare the Tacos: In a shallow non-reactive dish, stir together 1 cup of "Clint’s Texas Salsa Verde" and 1 tablespoon olive oil. Add the
fish, cover, and marinate at room temperature, turning once or twice, for 1 hour.
In a large skillet over medium heat, warm the oil. With tongs, dip the tortillas at a time in the hot oil, turn them,
and then transfer to paper towels to drain. The tortillas should not be in the oil more than a few seconds, and they
should not blister or become crisp. Set aside at room temperature.
Combine the lime cream and the garlic and transfer, if desired, to a squeezed bottle.
Meanwhile, light a direct-heat charcoal fire and let it burn down to medium-hot (5 seconds to "ouch!") or preheat a gas
grill to medium-high. Position the grill rack about 6 inches above the heat source.
When the grill is ready, lift the fish from the marinade (reserve it) and lay the fish on the rack. Cover and grill,
turning the fish once and basting with the reserved marinade, until the marinade is used up and the fish is just cooked
through while remaining moist, about 9 minutes total. Transfer to a cutting board.
Roughly chop the fish and transfer to a bowl. Add the avocado, onion, cilantro, ¼ cup "Clint’s Texas Salsa Verde", and salt. Toss gently. Adjust the
seasoning.
For each taco, stack 2 tortillas on a plate. Top each with about 1/3 cup of the fish mixture. Squirt with lime cream
and serve immediately, passing the remaining 1 cup "Clint’s Texas
Salsa Verde" at the table.
**This recipe taken by permission as an excerpt from the kitchens of "Salsa Kiss.com". All rights reserved. To purchase any cookbook, click here or contact Ten Speed Press.
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![[Recipe 2]](/login/images/upload/tortillasoup1.jpg)
"505" Southwestern Kitchens presents:
"Southwestern Tortilla Soup"
Serves 6 - 8.
Ingredients:
- 12 corn tortillas, 6"
- 4 cups vegetable oil
- 1 medium onion, diced
- 3 cups grated cheddar cheese
- 4 cans chicken broth, 14 oz cans
- ½ tsp garlic powder
- 32 oz. "505 Southwestern Chunky Chile Salsa"
To Prepare: Cut tortillas into strips. Deep fry strips until golden in hot oil. Drain well. Heat small amount of oil
or butter in large saucepan. Add onions and sauté until clear. Add broth, "505 Southwestern Chunky Chile Salsa" and garlic powder. Simmer for
20 minutes. Place a few tortilla strips in individual soup bowls. Fill ½ full with soup and top generously with
cheese. Serve with remaining tortilla strips.
**This recipe taken by permission as an excerpt from the kitchens of "505" Southwestern Kitchens. All rights reserved. To purchase any
cookbook, click here or contact Ten Speed
Press.
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