Taco Trio Frenzy

Taco Trio Frenzy
Tonight’s taco frenzy was executed all at once because of ‘mise en place’.
Mise en place (French pronunciation: ​[mi zɑ̃ ˈplas]) is a French phrase which means”putting in place”, as in set up.
 (French pronunciation: ​[mi zɑ̃ ˈplas]) is a French phrase which means”putting in place”, as in set up.
When I am serving a larger group for a meal or have a meal with a lot of elements, it is important that I do as much prep work in advance as possible and have ingredients measured, diced, chopped and pureed in separate containers. Once my guests arrive I don’t have to think about details, only process.
All on Corn Tortillas 
Sweet Potato + Sweet & Sour Red Cabbage with Cliantro 
Swordfish Tacos +  raw green cabbage & cilantro cream. 
Irish Tacos – Garlic mashed potatoes + cooked green cabbage with Fennel & Monterrey Jack 
I picked up a bag of 80 corn tortillas and that’s when I was inspired to do not one, but several types of tacos. Why not? If I am warming tortillas up on my cast iron skillet, I may as well fill them with several types of fillings.
Prep work:
Sweet Potato + Sweet & Sour Red Cabbage with Cilantro 
Mise en place prep
  • Sweet Potato – I diced up 3 sweet potatoes into small cubes, covered in olive oil and sprinkled w/ salt. In the oven they went in a glass baking pan at 360 for 50 minutes.
  • I diced up red onion and put aside in a container.
  • I diced up a huge bag of cilantro and put aside in a container.
  • Sweet & Sour Cabbage Prep – I cooked 4 cups of red cabbage down with 1/2 cup of apple cider vinegar. When soft, I added about 3 tablespoons of brown sugar, clove, salt & white pepper. I put aside to cool down.
Swordfish Tacos +  raw green cabbage & cilantro cream
My husband picked up some ridiculously awesome looking swordfish from our local fish monger – Catalina Offshore. I washed it lightly, patted it dry & sliced beautiful small strips. I coated with Lime Olive Oil from Pasolivo, meyer lemon salt & parked it in its container for later.
Mise en place
I cut up green cabbage into fine strips and put it aside in a container.
I cheated and bought a creamy cilantro dressing, but had I NOT – I would have mixed sour cream, garlic salt and finely cut cilantro to sit and chill.
Irish Tacos
Garlic mashed potatoes + cooked green cabbage with Fennel & Monterrey Jack
I boiled about 7 russel potatoes, mashed them when soft, mixed in butter, milk and fresh raw garlic finely chopped. I parked it in the fridge for later.
Mise en place
I cooked 1/2 head of green cabbage in 1/2 cup of water and 1/4 cube of butter, fennel seeds, seasoned with herb salt. Once soft, I put in a container for later.
Whew! Yes – seems like a lot of prep work, but really it was about an hour of cooking on several burners at once and chopping, wrapping, etc.
Everything was ready for my meal execution!
Go Time
I had a lightly oiled iron skillet on low heat to warm corn tortillas about 2 minutes on each side. I would then put the warm ones in a basket wrapped in clean dish towel. Keeping the supply of warm tortillas going was time consuming, so I tried to make as many as possible and wrapped them up tight.
Sweet Potato + Sweet & Sour Red Cabbage with Cilantro 
I put my diced onions into a pan with some olive oil and cooked down until soft. I added in my roasted sweet potato and put in a dish for my guests to start making their own tacos. They were able to add cilantro that I had previously cut up.
Swordfish Tacos
I had my husband throw these in a hot oiled pan on the burner and they cooked for 3 minutes on one side, 1 on the other. He pulled off and put on a dish for guests to assemble with my previously diced ingridients of cilantro cream dressing & cut cabbage.
Potato Tacos
I put mashed potatoes & some cooked cabbage in a corn torilla with a little previously shredded cheese and pan heated each side of my taco in a lightly greased pan for about 2 minutes and served for my guests to grab.
Since everything was ready to assemble, they were very easy to make and my guests ate them up quickly. I picked up little ‘taco holders’ at the Dollar Tree which helps keep these little guys together.  I had extras (hot sauces, salsa, sour cream, fresh cut limes and more cilantro dressing) out on my table to guests could sauce up their tacos as they liked. 
Next time I have taco night, I will scale back my production to ONE type of taco & make some cool sides. Although everything was ridiculously yummy, I found myself unable to leave the stove as I had to keep warming tortillas or assembling potato tacos. Cooking is fun, but sitting down to enjoy it with your guests is even more fun! 

 


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