GORDON RAMSAY RECIPES INGREDIENTS: Old El Paso

Albany is so far behind the times when it comes to food trends. I think the FroYo trend finally hit its peak here this summer – what, five years late? Food trucks are just starting to gain popularity, but there are still no Korean tacos in sight. At the going rate, I figure we still have two years or so before they start making an appearance. (Korean in general is tricky to find, although there is a decent place to get bi bim bap.)

Luckily I’m pretty good at reverse engineering the flavors that I’ve had when I’ve visited other, more on-the-ball places. Sometimes I even get paid to do it. (Yup, this is another one of the recipes I put together for Old El Paso.)

These spicy Korean tacos are incredibly easy to make – perfect for a weeknight. Even a Monday.

Start by giving some beef a bath in a spicy combo of chili-garlic sauce, soy sauce, and rice vinegar. A half an hour is long enough, so you’ll still be able to get dinner on the table at a decent hour. Of course, if you’re feeling on the ball, you can also start the steak the night before.

The beef is cut up nice and small, so it cooks super quickly. You’re really just looking to get a nice sear on it. Then pile it into your shells and top it off with some fiery kimchi and cucumber slices to balance out the heat.

I used the new Stand ‘N Stuff Soft Taco Shells for these. I can’t even tell you how many times I said that these should exist, so I’m pretty stoked that they finally make them! Gone are the days of struggling with a flat tortilla and accidentally overfilling it. These have tons of room for fillings and their rounded shape means everything doesn’t fall out of the end while you eat. Good stuff!

Spicy Korean Tacos

Korean Tacos are a food truck classic. Now, you can make them at home with this easy recipe.

Author: Lauren Keating

Serves: 8

Ingredients

2 tablespoons chili-garlic sauce
2 tablespoons reduced sodium soy sauce
1 tablespoon sugar
1 tablespoons rice vinegar
1 pound chuck steak, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
1 package Old El Paso Stand ‘N Stuff Soft Taco Shells, warmed
2 cups kimchi
1 cucumber, thinly sliced

Preparation

In a shallow dish, combine chili-garlic sauce, soy sauce, sugar and rice vinegar. Add the beef, turning to coat. Marinate at least 30 minutes or up to overnight.
Heat oil in a large skillet. Add the beef. Cook 3 minutes, or until cooked though.
Serve the beef in the tortillas. Top with kimchi and sliced cucumbers.

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This post was brought to you in partnership with Old El Paso. I received compensation for recipe development purposes. All opinions are my own.

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I still remember the first time I ate fish tacos, way back when I lived in DC. I had seen them in an advertisement and decided that I absolutely had to have them for lunch. I walked about three-quarters of a mile (in heels!) to the place that had them and put in my order. After waiting for what felt like forever, I was presented with greasy fried fish in gummy tortillas. So disappointing. Totally not worth the achy feet (or the $10).

Thankfully, that was several years ago so I’ve had lots of time to perfect my own recipe. These tacos are nothing like those other ones. Instead of being heavy and greasy, they’re light and fresh. The fish is marinated in a mix of citrus juices and spices and then grilled and flaked. Stuff that into some grilled flour tortillas and top it with spicy pickled onions (one of my favorite condiments ever) and salsa verde for a simple, fresh meal that reminds me of the beach.

Let’s talk some more about those onions though. It’s not the first time I’ve used them in my recipes – they’re a must-have on top of my chili and we’ve also enjoyed them on pork sandwiches – but I really love them with the fish. They add a nice acidity and the shocking pink color makes them feel festive! The recipe here calls for jalapeno but, if you’re in the mood for something spicier, try them with habanero instead. It gives the onions a subtle fruity taste that’s really nicely balanced. If you want, add a drizzle of plain yogurt thinned with lime juice to balance out the heat.

In other news, you can also find the recipe for these tacos on the Old El Paso web site. They just revamped it and it’s super fun! It’s really interactive and there are lots of great features – and more taco recipes than you could ever imagine. My kind of site! (I spent a few weeks earlier this year creating a bunch of new recipes for them. I’ll share them here throughout the year, but if you search hard enough you can find a bunch of them over there already.)

Grilled Fish Tacos with Spicy Pickled Onions

Light up the grill! You’ll use it for the fish and the tortillas when you make these light and fresh tacos. This recipe makes medium-spicy onions. If you like a lot of heat, substitute the jalapeno for a habanero. We like it both ways, depending on out mood.

Author: Lauren Keating

Serves: 5

Ingredients

1 orange, juiced
1 lime, juiced
2 tablespoons olive oil
1 tablespoon dried oregano
1 tablespoon chili powder
1 teaspoon ground cumin
¼ cup finely chopped cilantro
2 pounds cod filets
1 red onion, thinly sliced
½ cup apple cider vinegar
1 jalapeno pepper, halved with seeds removed
1 teaspoon sugar
1 package (10 count) Old El Paso Tortillas for Soft Tacos or Fajitas
Salsa Verde
Lime wedges

Preparation

Combine orange juice, lime juice, oil, spices, and cilantro in a shallow dish. Add the fish, turning to coat. Let marinate 15 minutes.
Meanwhile, in a small saucepan over medium heat bring to onion, vinegar, jalapeno, and sugar to a boil. Immediately remove from heat; let cool. Discard jalapeno.
Heat the grill to high. Cook the fish over indirect heat for 8 minutes, or until cooked through. Pull apart into large flakes. Cook the tortillas over direct heat for 20 seconds on each side, until soft and slightly charred in places.
To assemble tacos, spoon fish onto center of each tortilla; top with pickled onions and salsa verde. Fold sides of tortilla over filling. Serve with lime wedges.

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This post was brought to you in partnership with Old El Paso. I was compensated for creating the recipe for grilled fish tacos with spicy pickled onions. All opinions are my own.

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Chef Gordon Ramsay Recipes

Tag: Old El Paso

Spicy Korean Tacos with Kimchi

Grilled Fish Tacos with Spicy Pickled Onions

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