Taco Day

Sam the Cooking Guy is making tacos. He reflects about past shows when he cooked with his three sons. Time has passed but being in the kitchen with his sons is as good as ever. Sam and Sons make tacos: Asian Chicken Tacos, San Diego Classic Fish Tacos, and Pastrami Tacos. 

To make the Asian Chicken Tacos Sam makes with Max you will need:

  • 2 handfuls broccoli coleslaw mix (1½ cups)
  • 1 tsp fresh ginger finely chopped
  • Splash rice vinegar- 1-2 TBL
  • Light drizzle of sesame oil –½ tsp (go light so it won’t overpower)
  • Kosher salt and fresh ground pepper
  • ½ lime juiced
  • 1 clove garlic minced
  • 2 TBL Sriracha
  • 2 TBL Honey
  • 3-4 TBL soy sauce                 
  • 4 boneless skinless chicken thigs cubed
  • Cooking oil
  • Tortillas (corn, flour, wheat)
  • Sour Cream 

Begin by:

  1. Adding broccoli slaw to a large bowl and adding, finely chopped ginger, rice vinegar, sesame oil, salt and pepper and lime juice. Toss to mix well and set aside
  2. In a small bowl mix garlic, Sriracha, honey and soy sauce to make sauce and set aside
  3. Heat wok, add oil and chicken. Stir while cooking, when chicken is almost done add the sauce mixture and continue to cook until sauce caramelizes
  4. While chicken is cooking heat tortillas through on grill
  5. Assemble tacos by putting sou cream on a tortilla, adding slaw and chicken, folding and enjoying.

Sam and Max agree the sweet and spicy chicken taco is amazing. 

Sam is joined by his second son, Jordan, to make a San Diego Classic Fish Taco. First they pull the ingredients together:

  • 1 box of Tempura mix
  • 1 bottle of Corona beer (could use bottle of soda water)
  • 1 ½ TBL Old Bay spice
  • 1 lb. cod cut in small pieces to fit on tacos
  • Vegetable oil (enough to cover fish in a fryer or sauce pan for frying)
  • Purple cabbage shredded
  • 2-3 heaping TBL sour cream
  • 2-3 heaping TBL green salsa
  • Tortillas (corn, flour, wheat)
  • Lime wedges

Begin by:

  1. Combining tempura mix and Old Bay spice in a bowl and whisking dry to mix. Slowly add bottle of beer stirring to a thin batter consistency
  2. Heat oil in a pan to 350°
  3. When oil has reached 350° dip fish in batter letting excess batter drain off and carefully place fish piece by piece in hot oil. Fry fish in small batches to avoid   lowering the temperature of the oil.
  4. While fish fry (won’t take long), combine sour cream and green salsa in a small bowl and set aside
  5. Place tortillas on a hot grill to warm through
  6. When fish are golden brown and done remove from oil, sprinkle with salt and drain on paper towel
  7. Assemble the taco by adding sour cream sauce to tortilla, red cabbage, fish and a squeeze of lime. Fold and enjoy. 

Sam and Jordan found the tacos to be HOT and delicious. 

Sam and youngest son, Zach, team up to make what Sam called a “kinda” breakfast taco – Pastrami Taco with; you guessed it, a fried egg.

Here is what you will need:

  • 1 small white onion sliced
  • 1-2 TBL butter
  • Kosher salt and fresh ground pepper
  • ¾ to 1 lb. deli pastrami
  • Tortillas (corn, flour, wheat)
  • 2 eggs
  • ¼ cup Dijon mustard
  • ¼ cup horseradish
  • 1 slice cheese (not specified)

Get started:

  1. Begin by cooking the onion in a non-stick pan for a few minutes before adding butter and a little salt. Continue to cook until softened and beginning to brown
  2. In a small bowl make a sauce by adding equal parts Dijon mustard and horseradish, mix well and set aside
  3. Sam uses a stove top grill to warm two tortillas, fry two eggs over easy and heat two portions of pastrami adding cheese when heated through
  4. When items on grill are done assemble the taco by adding sauce to the tortilla, onions, pastrami, and top with egg, break yolk and add canned French fried onions for crunch. Fold, if you can, and eat. 

Holy smokes! Does Sam mean the heat or the horseradish? He means delicious! 

Sam’s message was clear today – Make your own food and cook and eat with your kids. They grow up fast.

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