CHICKEN TIKKA MASALA TACOS

INGREDIENTS:

4-6 Mission® Street Tacos White Corn Tortillas
1 lb. boneless skinless chicken breasts (or try Paneer or Tofu)
4 tbsp. tikka masala paste (packaged)
¾ cup plain whole-milk yogurt
2 tbsp. butter or ghee
1 small white onion, finely diced
1 tsp. chopped ginger and garlic
1 ½ cups tomato puree
¾ cup heavy cream or coconut milk
Basmati rice and cilantro for serving (optional)

INSTRUCTIONS:

1. Cut the chicken into bite sized pieces. Marinate with 1 tablespoon of masala paste and the yogurt for at least 30 minutes (or up to 4 hours) in the refrigerator.

2. Once marinating is complete, melt butter in a large, deep skillet over medium high heat and add the remaining masala paste. Allow to fry for 1 minute, then add onion, garlic and ginger.

3. Add the chicken/yogurt mixture and sauté until the chicken is
nearly cooked.

4. Lastly, add the tomato puree and cream/coconut milk and allow to simmer for 15 minutes or until sauce thickens and chicken is thoroughly cooked. Season with salt, as desired.

5. Warm tortillas for 10-15 seconds on each side in an ungreased pan. On each tortilla, lay a small bed of rice and top with chicken tikka masala mixture. Sprinkle with cilantro for garnish, if desired.

Makes 4-6 street tacos

SOUTHWEST-STYLE EMPANADAS

INGREDIENTS:

10-12 Mission® Street Tacos Flour Tortillas
1 jalapeño pepper, seeded and minced
⅓ cup canned corn, rinsed and drained
¼ cup cooked black beans, rinsed and drained
⅛ tsp. each salt and pepper
¼ tsp. ground cumin
¼ cup guacamole
¾ cup shredded Monterey Jack cheese
Egg wash (1 egg, 2 tbsp. water, pinch of salt)

INSTRUCTIONS:

1. In a large bowl, mix minced jalapeño, corn, black beans, salt, pepper and ground cumin.

2. Warm tortillas for 10-15 seconds on each side in an ungreased
pan, making them more pliable and ready for filling. Place 2 teaspoons of filling, ½ teaspoon guacamole and a sprinkle of shredded cheese in the center of the flour tortilla.

3. Fold over tortilla and moisten edges with egg wash; press to
seal with fork. Repeat with remaining tortillas and filling.

4. Place all empanadas in a baking tray coated with cooking spray. Lightly brush empanadas with additional egg wash for shine. Bake
at 425°F for 4-5 on each side until golden brown.

Makes 10-12 empanadas

FISH TACOS WITH MOJO SAUCE

INGREDIENTS:

4-6 Mission® Street Tacos White Corn Tortillas
2 tbsp. extra-virgin olive oil
2 cloves garlic chopped
¼ cup fresh squeezed lime and/or orange juice
½ tsp. kosher salt
2 tbsp. chopped fresh cilantro
1 tbsp. coconut oil
1 lb. Mahi Mahi (or Salmon) fillets
Salt & pepper, to taste
Mixed greens for serving

INSTRUCTIONS:

1. To make mojo sauce: Heat up 2 tbsp. olive oil in a small saucepan over medium heat. Add garlic and cook until softened. Stir in the
lime/orange juice, cilantro, and salt. Set aside.

2. Prepare grill to medium high heat. Brush fillets thoroughly
with coconut oil and season generously with salt and pepper.

3. Lay fish on the grill, rounded-side down, and leave until you canlift the fish without sticking and there are distinct grill marks, about 5 minutes. (Test it by gently lifting a corner—if it sticks, cook it a bit longer and try again). Carefully turn the fish over and cook until firm to the touch, about another 5 minutes. Cut into smaller chunks when cooled.

4. Warm tortillas for 10-15 seconds on each side in an ungreased pan.

5. Place a bed of greens on each tortilla, top with grilled fish and a generous serving of the mojo sauce. Garnish with cilantro sprigs.

Makes 4-6 street tacos

TUNA POKE TACOS

INGREDIENTS:

6-8 Mission® Street Tacos Flour Tortillas
1 lb. raw sashimi-grade tuna, cut into ½-inch cubes
1½ scallion, thinly sliced
1 tsp. white or black sesame seeds, or a mix
8 tsp. soy sauce, more or less to taste
3 tsp. toasted sesame oil, more or less to taste
2 tsp. (5ml) honey, more or less to taste
Crushed red pepper, to taste
1 large avocado, cubed (optional)
Lime wedges (optional)

INSTRUCTIONS:

1. In a large bowl, mix tuna, scallions, sesame seeds, soy sauce, toasted sesame oil, honey and crushed red pepper.

2. Season with a small pinch of kosher salt and gently fold to combine. Taste and adjust with more soy sauce, sesame oil, honey, or crushed red pepper as desired. Let mixture marinate for five minutes at room temperature.

3. Warm tortillas for 10-15 seconds on each side in an ungreased pan.

4. Add tuna mixture to each tortilla and roll up to

Makes 6-8 street tacos

PORK BELLY BANH MI TACOS

INGREDIENTS:

6-8 Mission® Street Tacos Flour Tortillas
1½ lbs. skinless pork belly
2 tbsp. kosher salt
2 tbsp. sugar
½ cup rice wine vinegar
2 thick Kirby cucumbers, cut into ⅛-inch-slices
Red onions, sliced into rings
Garnish with Cilantro and Sriracha

INSTRUCTIONS:

1. Put the pork belly in a roasting pan that holds it snugly, fat side up. Combine 1/4 cup salt and 1/4 cup sugar in a small bowl and rub all over the pork. Cover and marinate in refrigerator for at least 6 hours, but no more than 24 hours.

2. When ready to cook: Preheat oven to 450°F. Pour out any accumulated liquid at the bottom of the roasting pan. Place pan with pork belly in the oven. Cook for 30 minutes, basting it with the rendered fat halfway through, until it’s golden brown.

3. Turn the oven temperature down to 250°F and cook until the pork is tender, another 2 hours, basting and turning as needed. Transfer the pork to a plate, decant the fat and the meat juices from the pan and reserve it for the tacos. Allow the pork to cool slightly.

4. When cool enough to handle, wrap the pork in plastic wrap or aluminum foil refrigerate for at least one hour until it’s thoroughly chilled and firm. When completely chilled, cut the pork belly into 1/2-inch-slices about 2 inches long.

5. Combine the cucumbers with white vinegar, remaining sugar and salt in a small mixing bowl and toss to coat. Let sit for an hour. Use right away or refrigerate for up to 4 hours.

6. When ready to serve, warm pork in a pan over medium heat for a minute or two, until soft and heated through.

7. Warm tortillas for 10-15 seconds on each side in an ungreased pan.

8. On each tortilla, layer pork belly slices, cucumbers, red onions, and cilantro. Add Sriracha to taste and serve.

Makes 6-8 street tacos

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