Gourmet Tacos


Gourmet Crock Pot Beef Tacos

  • 2 Medium Onion Sliced
  • 3 lb Chuck Roast
  • 1 Large Habanero Pepper (remove seeds and chop) or Jalapeno Peppers can be used instead
  • 3 Cans of Rotel Diced Green Chili Tomatoes
  • 1 Can of Beef Broth
  • 1 Cup of Coffee
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Chili Powder
  • 4 small gloves of garlic, roughly chopped

Fish Tacos

  • 1 Box of Beer Batter Mix
  • 10 oz Beer
  • 2.5 to 3 inches of canola oil heated in skillet
  • 1 pound of white fish (cod, perch, tilapia, etc)

White Sauce for Tacos

  • Cup of Mayonaisse
  • Cup of Plain Yogurt
  • tsp Cumin
  • 1/2 tsp Pepper
  • tsp Salt
  • tsp Oregano
  • 1/2 tsp Chili Powder
  • 1/2 tsp Cayenne Pepper
  • tsp Dill
  • 2 Tsp Capers
  • Juice from 1 lime

Pico De Galo

  • 2 Tomatoes finely diced
  • 1 Red Onion finely diced
  • Fresh Cilantro chopped
  • Juice from 1 Lime
  • 1 Large Habanero Pepper (remove seeds and finely chop)
  • Salt
  • Pepper




Beef Tacos: Slice 1 onion and put in bottom of Crock pot, then place roast atop onions, remove seeds from peppers, dice and add, pour in beef broth, coffee, cans of Rotel, add cumin, salt, pepper and chili powder. Then add sliced onion and garlic to top. Cook in crock pot on low for 6 to 8 hours. Drain juices and shred beef and put back in crock pot and stir well to mix. Place in soft or hard shell taco, add Pico De Galo and sour cream.

Pico De Galo: Finely chop tomatoes, onion cilantro and pepper, add squeezed juice from lime, salt and pepper and stir well. Refrigerate for 4 hours.

Fish Tacos: In glass bowl add 1 box of beer batter mix and 10 oz of beer and stir until well mixed. Heat canola in skillet. Dip Fish in batter and fry in canola oil until done on both sides. Slice Fish and put in hard or soft shell taco, add slaw and white Sauce.

White Sauce: Combine all ingredients and stir until well mixed. Sit in refrigerator until ready to use.

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