34 Fast & Fresh Cal-Mex Cooking Sheet Pan Poblano Chicken Tacos with Corn Salsa I don’t think there’s anything more Cal-Mex than a tasty sheet pan taco. Most sheet pan meals are notorious for being healthy and time saving, which are two things Californians are crazy about. In this recipe, we’re utilizing the sheet pan technique to roast our smoky chicken-and-poblano filling. I love the addition of poblano peppers in this one! Poblanos are one of my favorite Mexican green chiles because they are mild in flavor and usually roasted before being added to dishes. They have a slightly smoky flavor that pairs so well with the corn salsa and charred corn tortillas. Adding a drizzle of chipotle crema only brings out these smoky flavors even more. But here’s the best part: because this is a sheet pan meal, all the other elements (corn salsa and chipotle crema) can easily be made beforehand to save time. Ingredients Poblano Chicken Tacos 2 tbsp (30 ml) olive oil 1½ tsp chili powder 1 tsp cumin 1 tsp smoked paprika 1 tsp salt ½ tsp black pepper 2 cloves garlic, minced 1 ½ lb (680 g) boneless skinless chicken thighs 1 large poblano pepper, deseeded & sliced 6–8 corn tortillas, warmed or charred on a tortilla pan Shredded lettuce, for serving Crumbled cotija cheese, for serving Lime wedges, for serving Yield: 4 servings Total Time: 30 minutes Preheat the oven to 400°F (204°C) and spray a sheet pan with cooking spray. In a large bowl, whisk the olive oil, chili powder, cumin, smoked paprika, salt, black pepper and minced garlic together. Add the chicken thighs and sliced poblanos and toss to coat them. Arrange the chicken thighs and poblanos on the prepared pan and bake for 20 to 22 minutes, or until the chicken is cooked through to an internal temperature of 165°F (74°C). Once it’s done, shred the chicken and toss it with the poblano peppers. (continued)36 Fast & Fresh Cal-Mex Cooking Sheet Pan Poblano Chicken Tacos with Corn Salsa (continued) While the chicken bakes, prepare the corn salsa by mixing the corn, onion, cilantro, jalapeño, lime juice and salt together in a bowl. Then taste it and adjust the lime juice and salt, if needed. To make the smoky chipotle crema, whisk the sour cream, lime juice, chipotle sauce and salt together in a small bowl, then cover and refrigerate it. To serve the tacos, layer each warmed tortilla with a few scoops of shredded poblano chicken, corn salsa, a drizzle of smoky chipotle crema, shredded lettuce and cotija cheese. Serve them warm with fresh lime wedges on the side. ◊Caitlin’s Quick Tip! ◊ Use canned or frozen corn instead of fresh for the corn salsa. ◊ Make It Ahead! ◊ Make the chipotle crema and corn salsa the day before to cut down on time. Corn Salsa 4 ears of corn, shucked & kernels cut off the cob (about 4 cups [528 g]) ¼ cup (40 g) diced red onion ¼ cup (15 g) chopped cilantro (leaves & stems) 1 medium jalapeño, deseeded & finely chopped 1 lime, juiced Salt, to taste Smoky Chipotle Crema ½ cup (120 ml) sour cream 1½ tbsp (23 ml) lime juice ½ tbsp (8 ml) sauce from a can of chipotle peppers in adobo ½ tsp saltMeaty Mains 83 Spiced Honey-Glazed Pork Chops with Peach Salsa Allow me to introduce your new favorite Cal-Mex pork chop recipe (especially when it’s peak peach season). There’s really nothing like a fresh California peach, and I love that this dish highlights them. The peaches are used to make a chunky pico de gallo–type salsa complete with fresh jalapeños, cilantro, onion and lime. It’s then paired with cumin-dusted pork chops that are seared on the grill and brushed with a sticky sweet and spicy honey glaze. The peach salsa does a fantastic job of tam- ing the heat while adding texture and an extra touch of sweetness. Ingredients Peach Salsa 2–3 peaches, diced 1 small jalapeño, deseeded & finely chopped ¼ cup (40 g) diced red onion 2 tbsp (8 g) chopped cilantro (leaves & stems) 1 lime, juiced Spiced Honey Sauce ½ cup (120 ml) honey 1½ tsp red pepper flakes ½ tsp smoked paprika 2 cloves garlic, minced ½ tsp salt Pork Chops 2 lb (907 g) boneless pork chops Olive oil, to brush over the pork chops & grill Salt, to season Black pepper, to season Cumin, to season Yield: 4 servings Total Time: 25 minutes To make the peach salsa, mix the peaches, jalapeño, onion, cilantro and lime juice together in a bowl, then taste it and adjust the lime juice if needed. Cover and refrigerate the salsa. To make the spiced honey sauce, mix the honey, red pepper flakes, smoked paprika, minced garlic and salt together in a small bowl. Heat the sauce in the microwave for 30 seconds to make the sauce thinner, then stir it and set it aside. Brush the pork chops with olive oil on both sides, then gener- ously season them with salt, black pepper and cumin. Preheat an outdoor grill to medium-high heat and lightly oil the grates to prevent sticking. Once it’s hot, place the pork chops directly on the grill and cook them for 4 to 6 minutes per side, or until the pork chops have grill marks and are cooked through to an internal temperature of 145°F (63°C). During the last 5 minutes, generously brush the spiced honey sauce over both sides of each pork chop. Transfer the pork chops to a tray and let them rest for 2 to 3 minutes. Alternatively, you can bake the pork chops at 400°F (204°C) for 12 to 15 minutes and then brush them with the sauce. Serve them warm with the peach salsa spooned over the top and extra spiced honey sauce on the side.Sensational Salads 143 Ceviche-Style Mango- Avocado Shrimp Salad This is another ceviche-style salad I can’t get enough of. As I mentioned before, ceviche is all over the place in San Diego, but it can take quite a bit of time to make at home. Which is why I love this type of salad! (Quick note: The only reason I call this “ceviche-style” is because we’re sautéing the shrimp in a variety of spices before tossing them with the rest of the ingredients. In traditional Mexican cevi- che, various citrus juices are used to actually “cook” the raw fish/shrimp while it marinates.) Not only does this sautéing method save time, but it also adds an in- credible depth of flavor to the shrimp. They’re then chopped and tossed with typical ceviche ingredients, including juicy mango, creamy avocado, jalapeño and cilantro, then doused with lime juice to act as the “dressing.” Ingredients 1 lb (454 g) raw shrimp, peeled & deveined 1½ tsp chili powder ½ tsp paprika ¼ tsp salt ⅛ tsp cayenne (omit if you don’t prefer spicy shrimp) 1 tbsp (15 ml) olive oil 2 small honey mangos or 1 regular mango, diced 1 large avocado, diced ¼ red onion, chopped 1 small jalapeño, deseeded & finely chopped 2 tbsp (8 g) chopped cilantro (leaves & stems) 4–6 limes, juiced Tortilla chips, for serving Yield: 4 servings Tol Time: 20 minu tes Pat the shrimp with a paper towel and add them to a large bowl. Add the chili powder, paprika, salt and cayenne (if using) and toss them until the shrimp are fully coated. Heat the olive oil in a large sauté pan over medium heat. Once it’s hot, add the shrimp and cook it for 2 minutes. Then flip it and cook for an additional 1 to 2 minutes, or until the shrimp are pink and cooked through. Transfer the shrimp to a cutting board and cut them into bite-sized pieces. Place them in the refrigerator to cool while you cut the rest of the salad ingredients. Once the shrimp are cool, add them to a large bowl with the diced mango, avocado, red onion, jalapeño and cilantro. Squeeze your desired amount of lime juice over the top and toss the salad until it’s fully coated. Taste it and add more lime juice if needed. Serve it immediately with your favorite tortilla chips or cover the salad and let it chill in the refrigerator for 10 minutes before serving. ◊ Caitlin’s Tip! ◊ This salad is best served cold, so I highly recommend chilling it before serving.Next >