Food And Wine Pairings: Tacos

By Alisa Star

When the summer months are here I love to have Mexican food. It is a good go to food and makes you full and happy with all the spices and flavors.

It is actually believed that authentic Mexican food might have derived from the Mayan Indians. They were traditionally nomadic hunters and gatherers. Corn tortillas, bean paste and rice were a common food. Either way, wherever it originated from, thank you.

This recipe I’m going to share with you is from my mother, Connie. It has been made in my family for 2 generations, it’s quick, simple to make, and delicious…Enjoy.

FRIED TACOS

Recipe:

  • 1 pack large flour tortillas
  • 1 can refried beans
  • 1 lb cooked ground beef
  • ½ head shredded lettuce
  • 1 pk shredded cheddar
  • 2 diced jalapeno pepper
  • 1 can diced black olives
  • Rotel/picante salsa
  • Cream cheese
  • 3 toothpicks ( per taco)

Directions:

Place flour tortilla flat on flat surface. Place a heaping spoonful of refried beans in the center, and spread in the middle of the tortilla. Then a heaping spoonful of cooked meat over the beans.

You will then layer the lettuce, cheese, jalapeno, and black olives. You will fold middle over and place the toothpick to hold together, then fold each end up and place the toothpick on each end. You will need a deep frying pan, place cooking oil and heat to medium to high. Cook each side of taco till golden brown, about 2 minutes per side. Top with sour cream and picante.

I know it’s tradition to have a margarita with Mexican food, if you feel the need, go for it. But if you want to pair a good glass of wine with this dish, I would suggest good Sauvignon blanc such as Maxville Estate. This wine is a high toned white driven by citrus, mango, and pear flavors with a punch of oak power and full-bodied.

GRILLED FISH TACOS WITH CHIPLOTE  LIME DRESSING

Marinade:

  • ¼ c olive oil
  • 2 tbsp white vinegar
  • 2 tbsp fresh lime juice
  • 1 1/2 tsp honey
  • 1 clove minced garlic
  • ½ tsp cumin
  • ½ tsp chili powder
  • 1 tsp old bay/tonys
  • salt/pepper
  • 1 pound tilapia/redfish

Dressing:

  • 1(8oz) sour cream
  • 1/2 c adobo sauce from chipotle peppers
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • ¼ tsp cumin
  • ¼ tsp chili powder
  • Salt and pepper to taste

Toppings:

  • Corn/flour tortillas
  • Chopped cilantro
  • Shredded lettuce
  • Chopped mango
  • Chopped tomatoes
  • Lime wedges to squeeze over top

Directions:

  1. Whisk together all ingredients in the marinade, place fish in a shallow dish or zip-lock bag and marinade for 3-4 hours.
  2. Mix all ingredients of dressing in a small bowl, cover and chill for 1 hour, or until needed.
  3. Grill marinated fish for about 9 minutes or until flaked with a fork, only turning once.
  4. Assemble tacos by placing fish pieces in the center of the tortillas with your desired amounts of cilantro, lettuce, mango, and tomatoes. Drizzle dressing, and squeeze lime wedge over the top of each taco.

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