I don’t even know where to begin with these tacos. Seriously. It’s probably the best tacos I’ve had in my entire life. No joke. If I could, I’d eat this every. single. day. I mean, it’s a buttery biscuit base as the tortilla filled with super zesty lime tilapia blooming with chipotle pepper flavor topped with fresh mango salsa drizzled with chipotle sour cream and topped with fresh avocado (wow that was a mouthful). Are you not dying yet?! I mean I’m having some major fish taco cravings just looking at these photos!
3/4 cup panko
3 tablespoons plus 2 teaspoons olive oil, divided
2 (15 ounce) cans black beans, drained and rinsed, divided
2 large eggs
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
1 red bell pepper, stemmed, seeded and finely diced
1/4 cup fresh cilantro, minced
1 shallot, minced
Place a medium skillet over medium-high heat. Using a fork, toss together the panko and 2 teaspoons of oil in a small bowl. Add to the skillet and stir frequently until light golden brown and toasted. Remove from heat and cool to room temperature.
Set aside 1/2 cup of the beans and place remaining beans in a large bowl. Mash with a potato masher or fork until mostly smooth. In a separate bowl, whisk together the eggs, 1 tablespoon of oil, cumin, salt and cayenne. Add the egg mixture, toasted panko, remaining beans, bell pepper, garlic, cilantro and shallot to the bowl with the mashed beans. Stir until evenly combined.
Divide mixture into 6 equal portions, about 1/2 cup each. Shape into patties about 1-inch thick. (If not cooking immediately, cover tightly with plastic wrap and refrigerate up to 24 hours. Alternately, place on a parchment lined baking sheet and freeze, then store in an airtight plastic bag.) Heat 1 tablespoon of oil in a large skillet over medium heat until shimmering. Carefully place three of the patties in the skillet and cook until well browned on both sides, 8-10 minutes total. Transfer to a plate, tent with foil and repeat with remaining oil and patties.
1 (12-ounce) packages frozen artichoke hearts (not thawed)
1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter
1 large onion, chopped (2 cups)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried hot red-pepper flakes
1 to 2 tablespoons fresh lemon juice
3/4 lb dried egg fettuccine
1/2 cup chopped fresh flat-leaf parsley
1/2 oz. finely grated Parmigiano-Regiano (1/4 cup) plus additional for serving
Preheat the oven to 375 degrees. Roast artichoke hearts on a cookie pan in the oven until they are fragrant and thawed, about 20 minutes. Transfer to a bowl.
Boil a large pot of salted water in anticipation of the pasta.
Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, salt, pepper, and red-pepper flakes, stirring occasionally, until onion is softened, about 8 minutes. Add artichokes and sauté, stirring occasionally, 3 minutes. Stir in lemon juice (to taste), then remove from heat and transfer mixture to a large heatproof bowl.
While artichokes are sautéing, cook pasta in boiling water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander and add to artichoke mixture along with 1/2 cup reserved water. Add parsley and cheese and toss to combine. Season pasta with salt and thin with additional reserved cooking water if desired. Serve with additional cheese on the side.
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