Today is National Taco Day. Let the tasty, handheld fiesta begin!
Here are a couple events around town, or if you want to stay in and make your own, we asked chef Carlos Durazo of Besito Mexican in Chestnut Hill and Burlington to share his recipe for Street Tacos de Pescado con Jalapeno.
Burlington Mall, 75 Middlesex Turnpike, Burlington
Shops at Chestnut Hill, 199 Boylston Street, Chestnut Hill
This extra special taco Tuesday, stop by Besito Mexican, meaning “little kiss,” for a “Buy One, Get One (BOGO)” deal on chef Carlos Durazo’s expertly crafted street tacos and house made salsas. Dine-in guests who visit during lunch and dinner, can choose two of the following Street Taco varieties for the price of one: Street Tacos de Pollo with chicken a la plancha, salsa de guajillo, salsa chipotle crema, nopales salad and queso fresco; Street Tacos de Carne Asada, with marinated and grilled skirt steak, scallions, and salsa verde cruda; Street Tacos de Camarones, with crispy shrimp, salsa chipotle crema, salsa molcajete, and queso fresco; or Street Tacos de Pescado, with crispy fish, salsa chipotle crema, and salsa molcajete. Prices for this BOGO deal range from $8.95 to $11.95. This offer does not apply to Happy Hour and cannot be combined with other promotions. For more information, visit www.besitomexican.com.
The Painted Burro
219 Elm Street, Somerville
This Davis Square “upscale Mexican kitchen and tequila bar,” asked diners to dream up and submit ideas for their favorite tacos. Today, stop by and find out which three tacos made the tasting round, to be featured on the National Taco Day Taco Plate. Sample each creation then vote for your favorite. The taco to receive the most votes will win an Ultimate Taco Tuesday Fiesta for 10 guests and their taco will be offered on The Painted Burro’s menu for one week. For more information, visit www.thepaintedburro.com.
Tacos de Pescado con Jalapeño from chef Carlos Durazo of Besito Mexican
This recipe makes 4 servings
16 ounces of cod, tilapia, snapper, flounder, mahi mahi, chilean sea bass, or halibut
6 ounces shredded lettuce
8 ounces Pico de Gallo (recipe below)
8 ounces Jalapeno Cream Salsa (recipe below)
2 ounces queso fresco
1 ounces fresh chopped cilantro
12 each warm corn or flour tortilla
1 cup flour
1 cup whole milk
Pico de Gallo
5 ounces diced tomatoes
1 ounces diced white onion
1 ounces chopped cilantro
1 ounces chopped fresh jalapeno chile
1 lime, juiced
Salt to taste
Pico de Gallo Directions
In a mixing bowl mix all the ingredient add salt to taste
Jalapeno Cream Salsa
8 ounces sour cream or Mexican cream fresh
1each fresh jalapeno chile
1 lime, juiced
Salt to taste
Jalapeno Cream Salsa Directions
Blend the sour cream with the jalapeno chile until smooth, then transfer to a mixing bowl and add salt to taste.
Fish and Taco Assembly Directions
Cut the fish into 2 inch strips. Pour the milk in a shallow bowl then soak the fish strips in the milk. Place the flour in another shallow bowl and dust each moistened strip in the flour.
Heat a large stock pot, filled halfway up with canola or vegetable oil, over medium heat. Gently place a few of the fish strips in the hot oil for a couple minutes, until it’s crispy and golden brown, then use a strainer or tongs to remove it. Season the fish with salt and pepper.
Warm the tortilla on a flat top griddle or pan then assemble the taco; place shredded lettuce in the center, followed by the crispy fish, Jalapeno Cream Salsa, and Pico de Gallo.