Sandwiches/ Wraps Archives - Page 12 of 38 - Garden Seeds and Honey Bees

Taco Turkey Lettuce Wraps/Cups with Red Pepper Jelly

*1 tablespoon Toasted Sesame Oil

*3 Scallions White and Green parts, sliced

*1 tablespoon Fresh Grated Ginger

*2 Cloves Garlic, grated or pressed

*1/2 Jalapeño, minced

*1 pound Taco Flavored Ground Turkey or Regular

*Sea Salt

*1 Large Carrot, peeled into ribbons, save some ribbons for topping

*2 tablespoons Soy Sauce

***Bibb Lettuce or Iceberg Lettuce, large leaves for wraps or cups

Toppings

*Spicy Chipotle Peanuts, recipe below

*Sweet and Spicy Red Pepper Jelly, recipe below

*Ribbon Carrots

*Cilantro Sprigs

To a hot skillet on medium-low heat, add the oil, white scallions, ginger and Jalapeño for about 1 minute. Then add garlic for about another 30 seconds.

Add to the sauté mixture the turkey and cook until browned and crumbly. Then add carrots and soy sauce. Stir just until carrots wilt slightly.

Spicy Chipotle Peanuts

*Extra Light Olive Oil,

*1 tablespoon Egg White

*Zest of 1 Lime

*2 teaspoons Sugar

*1/4 heaping teaspoon ground Coriander

*1/4 heaping teaspoon Garlic Powder

*1 teaspoon Chipotle Powder

*Sea Salt, to taste

Mix together in a bowl olive oil, egg white, lime zest, sugar, coriander, garlic powder, chipotle powder. Add peanuts and stir to coat.

In a non-stick frying pan on medium-low heat, add the peanut mixture. Sauté or stir them until they start to brown slightly. Cool peanuts on 1/2 baking sheet covers with aluminum foil.

Sweet and Spicy Red Pepper Jelly

*1 cup Orange Marmalade

*1 Red Bell Pepper, seeds removed and chopped

*2 teaspoons Red Pepper Flakes

*1/4 cup White Vinegar

*Sea Salt

In a blender add the marmalade, red bell pepper, red pepper flakes, white vinegar and sea salt. Purée in blender. Then add mixture to a sauce pan, simmer for about 15 minutes or until it thickens. Refrigerate until ready to use, will keep in the fridge for few days.

Recipe adapted/source Food Network

***Also See Cinco de Mayo Food Ideas

Enjoy!

Lindy

Fish Tacos with Avocado Lime Sauce

*1 and 1/2 pounds Cod or Tilapia, skinless and thaw in the refrigerator if needed, sliced into strips

*3 tablespoons Extra Light Olive Oil, more if needed

*3 Eggs

*3 tablespoons Hot Sauce, like Franks Hot Sauce

*1/2 cup Corn Meal

*1 teaspoon ground coriander

*1 teaspoon ground cumin

*1 teaspoon Chili Powder

*1 teaspoon Garlic Powder

*2 teaspoons Brown Sugar

*1 teaspoon Sea Salt or to taste

**Yellow Corn Tortillas, warm

Directions:

Note: I Bought frozen tilapia and thawed in the fridge, fillets where individually packaged. I cut each fillet into 3 strips.

Dipping Mixtures

In a shallow bowl add: Corn meal, coriander, cumin, chili powder, garlic powder, brown sugar and stir until combined.

In second shallow bowl whisk together the eggs and hot sauce.

Take one fish strip at a time and place in the egg mixture and then dredge in the cornmeal mixture and place onto a cooling rack repeat until all are coated.

In a cast Iron skillet on medium-heat, heat skillet and add the olive oil. Then cook 5 coated fish strips at a time, cooking around 1 to 2 minutes per side. Repeat in cooking in batches adding more oil as needed.

Place one strip onto a warmed corn tortilla and add toppings.

Makes 12 tortillas, depending on how much fish you use in each

Recipe adapted from Food Network

Avocado Lime Sauce

*1 Ripe Avocado

*Juice from 1 Lime

*1/4 cup Greek Yogurt

*1 to 2 teaspoon Hot Sauce, like Franks

*Sea Salt, to taste

In a blender or small food chopper. Blend avocado, lime juice, yogurt, hot sauce and salt, until smooth.

Use for topping on tacos.

Toppings: