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onion with Veggies for Fish Tacos, garnished with Phoning it in Pico de Gallo topped off with Kathy's Taco and Fajita Seasoning and wrapped in delicious Fresh Corn Tortillas

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onion ======== An onion is typically cut up and then tossed into a skillet or something else to heat it. Olive oil is nice. They can be grilled or caramelized as well.
Contributed by Brian Mount, sinker, Jake Spurlock, katemyers, Ryan Pitts, Jesse von Doom
Veggies for Fish Tacos ====================== Fish tacos are a special breed, requiring different vegetable options. __Assemble your veg from the following options:__ * Cabbage, purple, shredded * Cabbage, other shades, shredded * Radishes, sliced into thin slices * Red peppers, diced * Cherry tomatoes, sliced (if you're a heathen) * Cilantro, if it doesn't taste like soap to you And one requirement: * Limes, sliced for juicing over tacos. Place out your selections and assemble into your taco. Then squeeze a lime over the top. tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Jake Spurlock, OpenShift guest
Phoning it in Pico de Gallo =========================== _Super Quick & Easy Pico_ * 1 pint grape tomatoes, quartered (make your kids do this part) * 3 tablespoons finely chopped white onion * Coarse salt * Squeeze of lime * As many finely chopped red (or green) jalapeños as you want (optional) Combine the tomatoes, cilantro and onion together in a bowl. Season to taste with salt and lime. Reserve some of this mixture for kids, and then add as much jalapeño as you like to the remaining mixture for the non wimps. tags: vegetarian, vegan
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Kathy's Taco and Fajita Seasoning ================================= My cousin Kathy sent me this recipe for my birthday: Amazing taco/fajita seasoning – Use with any protein. It's a great recipe to quadruple so you have it ready for immediate taco needs. When making a big batch, use less salt. Combine: 2 tsp cumin 1 tsp EACH: paprika, onion powder, dried oregano, and kosher salt ½ tsp EACH: ground coriander, garlic powder and black pepper ¼ tsp EACH: red pepper flakes, ground ginger and cayenne pepper tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Tim Murtaugh, OpenShift guest, AhemNason, Tim Murtaugh
Fresh Corn Tortillas =================== This is the only way to go. So worth it. Makes roughly 15 tortillas. * 1 3/4 cups masa harina * 1 1/8 cups water 1. In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes. 2. Preheat a cast iron skillet or griddle to medium-high. 3. Divide dough into 15 equal-size balls. Using a tortilla press (or a rolling pin), press each ball of dough flat between two sheets of wax paper (plastic wrap or a freezer bag cut into halves will also work). 4. Place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist (or a low temp oven) until ready to serve. tags: vegetarian, vegan