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Garlic and Mushroom Queso Fundido

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Garlic and Mushroom Queso Fundido. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Stephanie of Girl Versus Dough.

 
I’m convinced that I should be living in Texas. Mostly because eating queso for breakfast, lunch and dinner is totally acceptable there. Here in LA? Not so much! But whatever. I do what I want, and this Garlic and Mushroom Queso Fundido was screaming my name.

It’s the most epic game day food ever invented and when I made it a few days ago, I literally died. Yes, Stephanie killed me. Okay, not really, but you get the point. Ooey gooey melted cheese with plenty of mushrooms and onions and a hint of spice? Oh, I think so.

Ready for this? Okay, let’s go!

 
 
 
Tasty Kitchen Blog: Garlic and Mushroom Queso Fundido. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Stephanie of Girl Versus Dough.

Let’s start by sautéing some onions.

 
 
 
Tasty Kitchen Blog: Garlic and Mushroom Queso Fundido. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Stephanie of Girl Versus Dough.

Add in the sliced mushrooms and give them a quick stir.

 
 
 
Tasty Kitchen Blog: Garlic and Mushroom Queso Fundido. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Stephanie of Girl Versus Dough.

Let’s add some more flavor and throw in some garlic!

 
 
 
Tasty Kitchen Blog: Garlic and Mushroom Queso Fundido. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Stephanie of Girl Versus Dough.

Saute everything together until the mushrooms are just caramelized and delicious.

 
 
 
Tasty Kitchen Blog: Garlic and Mushroom Queso Fundido. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Stephanie of Girl Versus Dough.

Hit the mushroom mixture with some herbs and spice (Stephanie uses cayenne, thyme, and salt and pepper) and stir it all to combine. Remove the mixture from the pan and set it aside for a hot second.

 
 
 
Tasty Kitchen Blog: Garlic and Mushroom Queso Fundido. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Stephanie of Girl Versus Dough.

Place half of the cheese into the skillet.

 
 
 
Tasty Kitchen Blog: Garlic and Mushroom Queso Fundido. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Stephanie of Girl Versus Dough.

Top the cheese with the mushroom mixture.

 
 
 
Tasty Kitchen Blog: Garlic and Mushroom Queso Fundido. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Stephanie of Girl Versus Dough.

And then pile on even more cheese! Oh my. I can’t even handle the suspense.

 
 
 
Tasty Kitchen Blog: Garlic and Mushroom Queso Fundido. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Stephanie of Girl Versus Dough.

Carefully place the skillet into the oven and let the cheese get melty and golden brown on top.

 
 
 
Tasty Kitchen Blog: Garlic and Mushroom Queso Fundido. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Stephanie of Girl Versus Dough.

Add some fresh cilantro because it’s the right thing to do.

 
 
 
Tasty Kitchen Blog: Garlic and Mushroom Queso Fundido. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Stephanie of Girl Versus Dough.

And get ready to dig in!

A huge thank you to Stephanie from Girl Versus Dough for such a crazy delicious recipe! I wish we could all eat queso for every meal for the rest of our lives. That’s totally acceptable, right?

 
 

Printable Recipe

Garlic and Mushroom Queso Fundido

See post on Stephanie | Girl Versus Dough’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Difficulty: Easy

Servings: 4

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Description

Garlicky, mushroomy cheese dip. You know you want to face plant in it.

Ingredients

  • 2 Tablespoons Olive Oil
  • ¼ cups Chopped Red Or Yellow Onion
  • 1 cup Sliced White Mushrooms
  • 4 teaspoons Minced Garlic
  • 1 teaspoon Dried Thyme
  • ½ teaspoons Cayenne Pepper
  • Salt And Pepper, to taste
  • 2 cups Shredded Mozzarella Cheese
  • 1 Tablespoon Chopped Fresh Cilantro

Preparation Instructions

Heat oven to 425 F. In a medium skillet over medium heat, heat olive oil. Add onions and cook until translucent, about 3 minutes. Add mushrooms and garlic and cook until mushrooms have released all their liquid, about 5 minutes. Remove skillet from heat; stir in thyme, cayenne pepper and salt and pepper to taste. Set aside.

Sprinkle 1 cup of shredded cheese in the bottom of a 9-inch pie plate. Top with half of the mushroom mixture. Sprinkle with the remaining cheese then top with remaining mushroom mixture. Place pie plate in the oven and bake until cheese is melted, browned and bubbly, about 15 minutes.

Remove from oven and sprinkle with fresh cilantro. Serve immediately.

Recipe adapted from Every Day with Rachael Ray.

 
 
_______________________________________

Gaby Dalkin is the young lady behind What’s Gaby Cooking, a food blog that’s bursting at the seams with incredible recipes and food photography. She’s a personal chef and professional recipe developer, and if you follow her on Twitter, you’ll soon discover her two-fold obsession: guacamole and cheese. She has small feet, a large heart, and a smile that can light up the whole building. We’re pretty stoked to have her here.

 

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Jalapeno Popper Pizza

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Jalapeno Popper Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

 
If you’re like me, anything that ends with ‘pizza’ is pretty much the best thing ever. I’m obsessed to say the least! So when I ran across this Jalapeno Popper Pizza from Dax Phillips over on Tasty Kitchen, I knew it was destined to be in my future!

This tastes just like one of those insanely addictive jalapeno poppers, but it’s on a pizza! A pizza, you guys! It’s going to rock your world—and all of your tailgate parties from here on out!

 
 
 
Tasty Kitchen Blog: Jalapeno Popper Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

First you’ll need some pizza dough. You can make your own, or buy some freshly made at the market. I opted for the market.

 
 
 
Tasty Kitchen Blog: Jalapeno Popper Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

Roll out the dough to whatever shape you want.

 
 
 
Tasty Kitchen Blog: Jalapeno Popper Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

Slide the dough into the oven and par-bake it for a few minutes until it starts to puff. Try not to start snacking on it right now. I know it’s hard to resist freshly baked dough!

 
 
 
Tasty Kitchen Blog: Jalapeno Popper Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

Next you’ll need some cream cheese.

 
 
 
Tasty Kitchen Blog: Jalapeno Popper Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

Dot the top of the dough with the cream cheese and let it start to soften.

 
 
 
Tasty Kitchen Blog: Jalapeno Popper Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

Slather the cream cheese all over the dough. You could even jazz things up at this step and use a flavored cream cheese! Chive would be extra delicious, if you ask me.

 
 
 
Tasty Kitchen Blog: Jalapeno Popper Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

Next, let’s grate some cheese. Again, refrain from snacking on all of the cheese like me.

 
 
 
Tasty Kitchen Blog: Jalapeno Popper Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

Pile the cheese on top of the pizza.

 
 
 
Tasty Kitchen Blog: Jalapeno Popper Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

Throw a few jalapenos over an open flame and roast them until the skin is black.

 
 
 
Tasty Kitchen Blog: Jalapeno Popper Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

Remove the blackened skin from the pepper and slice the remaining green parts into rings.

 
 
 
Tasty Kitchen Blog: Jalapeno Popper Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

Arrange the jalapeno rings on top of the cheese and slide the entire thing back into the oven until the cheese is bubbly and melted.

 
 
 
Tasty Kitchen Blog: Jalapeno Popper Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

Pour yourself a cold beverage and enjoy!

 
 
 
Tasty Kitchen Blog: Jalapeno Popper Pizza. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Dax Phillips of Simple Comfort Food.

A big thanks to Dax for this killer recipe! I’m 100% hooked. Have you seen his blog Simple Comfort Food? It’s loaded with tons of great recipes like this. Go check it out!

 
 

Printable Recipe

Jalapeño Popper Pizza

See post on Dax Phillips’s site!
4.33 Mitt(s) 3 Rating(s)3 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 5

Prep Time:

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Difficulty: Easy

Servings: 10

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Description

Everything you want and expect in a great jalapeño popper, but turned into a pizza.

Ingredients

  • FOR THE PIZZA DOUGH:
  • 3-¾ cups Bread Flour
  • 2-½ teaspoons Active Dry Yeast
  • ¾ teaspoons Table Salt
  • ¾ teaspoons Sugar
  • 1-⅓ cup Room Temperature Water
  • FOR THE PIZZA:
  • 1 whole Pizza Dough, Shaped Into Your Desired Circumference And Thickness
  • 6 ounces, weight Cream Cheese, Room Temperature
  • ½ cups Shredded Cheddar Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 2 whole Jalapeño Peppers, Roasted, Skins Peeled And Discarded, Sliced
  • 1 whole Pizza Stone, Optional

Preparation Instructions

Note: The pizza dough recipe makes enough for 3 large sized pizzas. The toppings in the above list are enough for only one pizza.

For the dough:
In a large bowl combine the flour, yeast, salt, and sugar. Mix. Add the water, and with your wooden spoons, or hands, mix until blended. I use my KitchenAid mixer for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl with a towel, and let it sit at room temperature until the dough has doubled in volume, about 2 hours.

Once risen, divide dough into three portions. Add a sprinkling of flour to a large pastry board and put one of the dough portions on top. Start rolling it out into your desired pizza shape. If you are adventurous, try tossing the pizza, to get your desired thickness.

Preheat your oven to 500 F with the pizza stone inside.

When oven is preheated carefully place the shaped pizza dough into the oven on the preheated pizza stone, and bake for about 10 minutes.

Remove the pizza stone from the oven, then smear the cream cheese over the top of the crust, leaving about an inch border. Top with the cheddar cheese and the mozzarella cheese, then arrange the sliced jalapeño peppers over the top.

Place it back into the oven for an additional 15 minutes or until the crust is nice and golden and the cheese is fully melted.

Remove it from the oven and let it cool for about 5 minutes before slicing into it, then dig in.

When you first bite into it, you get that surprise from the cream cheese base, and it has that richness to it. But when you get that paired with the roasted jalapeño peppers, well, then it all comes together. This is a real treat, and one slice will do you just fine. Hope you enjoy.

 
 
_______________________________________

Gaby Dalkin is the young lady behind What’s Gaby Cooking, a food blog that’s bursting at the seams with incredible recipes and food photography. She’s a personal chef and professional recipe developer, and if you follow her on Twitter, you’ll soon discover her two-fold obsession: guacamole and cheese. She has small feet, a large heart, and a smile that can light up the whole building. We’re pretty stoked to have her here.

 

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Dark Chocolate Peanut Butter Cup Pretzel Cookies

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Dark Chocolate Peanut Butter Cup Pretzel Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Katie of Veggie and The Beast.

 
When I first made these Dark Chocolate Peanut Butter Cup Pretzel Cookies from TK member Katie, I posted a pic on Instagram and someone commented saying, “HOLY UNIVERSE” and I really haven’t been able to come up with a better way to introduce these bites of heaven to you since. They will rock your world, your universe and your life all at the same time.

Are you ready to get into these? Let’s get moving! We’ve got cookies to make!

 
 
 
Tasty Kitchen Blog: Dark Chocolate Peanut Butter Cup Pretzel Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Katie of Veggie and The Beast.

First we’ve got to melt some butter and dark chocolate together. You can do this over a double boiler if you’re awesome, but if you’re lazy like me, a microwave works too.

 
 
 
Tasty Kitchen Blog: Dark Chocolate Peanut Butter Cup Pretzel Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Katie of Veggie and The Beast.

Then let’s start combining the dry ingredients. Let’s start with flour.

 
 
 
Tasty Kitchen Blog: Dark Chocolate Peanut Butter Cup Pretzel Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Katie of Veggie and The Beast.

We’ll add in a few tablespoons of cocoa powder …

 
 
 
Tasty Kitchen Blog: Dark Chocolate Peanut Butter Cup Pretzel Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Katie of Veggie and The Beast.

Followed by some baking soda, baking powder and salt.

 
 
 
Tasty Kitchen Blog: Dark Chocolate Peanut Butter Cup Pretzel Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Katie of Veggie and The Beast.

Give it all a whisk to evenly combine and then set it aside.

 
 
 
Tasty Kitchen Blog: Dark Chocolate Peanut Butter Cup Pretzel Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Katie of Veggie and The Beast.

Now, let’s combine our eggs, white sugar, brown sugar and vanilla in a mixer. Mix it up until it’s evenly incorporated.

 
 
 
Tasty Kitchen Blog: Dark Chocolate Peanut Butter Cup Pretzel Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Katie of Veggie and The Beast.

Add in the chocolate and give it another good mix or two until the chocolate is incorporated.

 
 
 
Tasty Kitchen Blog: Dark Chocolate Peanut Butter Cup Pretzel Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Katie of Veggie and The Beast.

And then fold in the flour and chocolate chips. Your cookie dough will look delicious, just like this. Try to do everything in your power to not grab a spoon and go to town like I did. If you wait about 15 more minutes, I promise it’s going to be worth it.

 
 
 
Tasty Kitchen Blog: Dark Chocolate Peanut Butter Cup Pretzel Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Katie of Veggie and The Beast.

First, we need to whisk together some creamy peanut butter and powdered sugar in a bowl. Once that’s whisked together we’re ready to assemble!

Okay, let’s scoop some cookie dough balls onto a parchment-lined baking sheet and press them into little discs. Add a touch of the PB mixture on top of each disc

 
 
 
Tasty Kitchen Blog: Dark Chocolate Peanut Butter Cup Pretzel Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Katie of Veggie and The Beast.

Add a little more dough on top of each cookie to seal the PB mixture into the middle! I placed the whole sheet pan with the stuffed cookies into the fridge for a bit while I did the next two steps.

 
 
 
Tasty Kitchen Blog: Dark Chocolate Peanut Butter Cup Pretzel Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Katie of Veggie and The Beast.

Place a handful of pretzels into a food processor or blender.

 
 
 
Tasty Kitchen Blog: Dark Chocolate Peanut Butter Cup Pretzel Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Katie of Veggie and The Beast.

Blend them up until they are of sand-like consistency. Then take your cookie dough balls out of the fridge, roll them in the pretzel mixture and pop them into the oven at 350ºF for about 11 minutes.

 
 
 
Tasty Kitchen Blog: Dark Chocolate Peanut Butter Cup Pretzel Cookies. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Katie of Veggie and The Beast.

And then you’re going to have these! Be still my heart and get in my belly!

Big thanks to Katie for creating these decadent and sinfully delicious treats! She has more treats in her blog, Veggie and The Beast, so go pay her a visit there!

 
 

Printable Recipe

See post on Katie | Veggie and the Beast’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 24

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Description

Super dark chocolate cookies stuffed with peanut butter and rolled in pretzel crumbs. It’s the cookie you always wished existed, and now it does!

Ingredients

  • 8 ounces, weight Baking Chocolate, Roughly Chopped
  • 4 Tablespoons Unsalted Butter
  • ⅔ cups All-purpose Flour
  • 3 Tablespoons Cocoa Powder
  • ½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 2 whole Eggs
  • ¾ cups Dark Brown Sugar
  • 2 Tablespoons Granulated Sugar
  • 2 teaspoons Vanilla Extract
  • ½ cups Creamy Peanut Butter
  • ¼ cups Powdered Sugar
  • 1 cup Pretzel Crumbs
  • ⅔ cups Semisweet Chocolate Chips

Preparation Instructions

1. Preheat oven to 350ºF.
2. Melt the chopped baking chocolate and the unsalted butter in a double boiler (or a makeshift double broiler: simmer water in a pan and set a glass bowl over the top). Stir frequently, and remove from heat as soon as it melts.
3. Whisk together the flour, cocoa, baking powder, baking soda, and salt in a separate bowl.
4. In a large bowl, beat together the eggs, sugars and vanilla until fluffy. Slowly mix in the melted chocolate. Gradually add the flour, scraping the bowl after each addition, until just combined. Fold in chocolate chips.
5. In a separate bowl, beat together the peanut butter and powdered sugar until fluffy. Set aside.
6. Line a cookie sheet with parchment paper. Scoop heaping tablespoons of dough, roll into a ball, and set on the parchment paper, then flatten with your hand. Drop about 1 teaspoon of the peanut butter filling in the center of the dough, then fold the dough around the peanut butter. If the peanut butter comes out of the top, just grab some extra dough to fill in the gap.
7. Once you have a ball of dough with the peanut butter in the center, flatten the ball slightly and then drop into the pretzel crumbs. You can coat one side or all over (I did a bit of both). Repeat with remaining dough.
8. Bake for about 11 minutes. Watch carefully after 10 minutes, because you want these just a bit underdone.

Chocolate cookie recipe adapted from Martha Stewart. Recipe inspired by Sweet Pea’s Kitchen.

 
 
_______________________________________

Gaby Dalkin is the young lady behind What’s Gaby Cooking, a food blog that’s bursting at the seams with incredible recipes and food photography. She’s a personal chef and professional recipe developer, and if you follow her on Twitter, you’ll soon discover her two-fold obsession: guacamole and cheese. She has small feet, a large heart, and a smile that can light up the whole building. We’re pretty stoked to have her here.

 

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Fish Tacos with Avocado Cabbage Slaw

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Fish Tacos with Avocado Cabbage Slaw. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Nam of The Culinary Chronicles

 
Who doesn’t like fish tacos? They are the best meal for those gorgeous sunny spring and summer days. Add in some cabbage slaw doused with an avocado crema and some salsa and I seriously don’t think you can go wrong. If you’re into having a cerveza, then pour one and call it a day!

These flaky Fish Tacos with Avocado Cabbage Slaw from TK member The Culinary Chronicles are totally to die for. I made them twice this week and both times they were excellent!

 
 
 
Tasty Kitchen Blog: Fish Tacos with Avocado Cabbage Slaw. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Nam of The Culinary Chronicles

Okay, here’s what to do. First we are going to torch some tortillas, which means you need to turn on your burner.

 
 
 
Tasty Kitchen Blog: Fish Tacos with Avocado Cabbage Slaw. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Nam of The Culinary Chronicles

Place a small corn tortilla over the open flame for a few seconds

 
 
 
Tasty Kitchen Blog: Fish Tacos with Avocado Cabbage Slaw. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Nam of The Culinary Chronicles

And then give it a flip to toast the other side for a few seconds more. Repeat this process with all the tortillas and then wrap them in a clean kitchen towel and set them aside.

 
 
 
Tasty Kitchen Blog: Fish Tacos with Avocado Cabbage Slaw. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Nam of The Culinary Chronicles

Next we’re going to put some avocado in a blender …

 
 
 
Tasty Kitchen Blog: Fish Tacos with Avocado Cabbage Slaw. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Nam of The Culinary Chronicles

Followed by some crema or sour cream. I only had sour cream on hand and let me tell you, it’s pure perfection.

 
 
 
Tasty Kitchen Blog: Fish Tacos with Avocado Cabbage Slaw. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Nam of The Culinary Chronicles

Throw in some fresh cilantro and jalapeño pepper …

 
 
 
Tasty Kitchen Blog: Fish Tacos with Avocado Cabbage Slaw. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Nam of The Culinary Chronicles

Followed by some agave nectar just to give it a hint of sweetness.

 
 
 
Tasty Kitchen Blog: Fish Tacos with Avocado Cabbage Slaw. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Nam of The Culinary Chronicles

Blend it until everything is smooth and then remove the avocado crema to a bowl.

 
 
 
Tasty Kitchen Blog: Fish Tacos with Avocado Cabbage Slaw. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Nam of The Culinary Chronicles

I just used some pre-shredded cabbage from Trader Joe’s, but if you shred your own, just go ahead and shred it and place it into a big bowl.

 
 
 
Tasty Kitchen Blog: Fish Tacos with Avocado Cabbage Slaw. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Nam of The Culinary Chronicles

Add in a few spoonfuls of the avocado crema. Reserve some crema for later but be sure to add enough to give all the cabbage a good coating.

 
 
 
Tasty Kitchen Blog: Fish Tacos with Avocado Cabbage Slaw. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Nam of The Culinary Chronicles

Toss it all together and season it with salt and pepper as needed.

 
 
 
Tasty Kitchen Blog: Fish Tacos with Avocado Cabbage Slaw. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Nam of The Culinary Chronicles

Alright let’s move onto the fish. Season some white fish of your choice with some lime zest.

 
 
 
Tasty Kitchen Blog: Fish Tacos with Avocado Cabbage Slaw. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Nam of The Culinary Chronicles

Then add in some red pepper flakes, followed by ground cumin and some garlic powder. You could use fresh garlic too, but I was concerned about the garlic burning when I broiled the fish so I opted for the powder.

 
 
 
Tasty Kitchen Blog: Fish Tacos with Avocado Cabbage Slaw. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Nam of The Culinary Chronicles

Lastly, let’s add on some chopped cilantro.

 
 
 
Tasty Kitchen Blog: Fish Tacos with Avocado Cabbage Slaw. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Nam of The Culinary Chronicles

Throw the fish in the fridge to marinate for a few minutes and then transfer it to a parchment-lined baking sheet and season it with salt and pepper. I used the juice of 1 lime to juice on top of the fish and then drizzled a touch of olive oil on top. Into the oven it goes on broil for a few minutes on each side until the fish can easily be flaked apart.

 
 
 
Tasty Kitchen Blog: Fish Tacos with Avocado Cabbage Slaw. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Nam of The Culinary Chronicles

And now you’re in the home stretch. Just assemble the tacos with the cabbage slaw, flaked fish, extra avocado crema and some salsa! Serve it up and enjoy.

A big giant avocado-filled thank you to Nam of the amazing blog The Culinary Chronicles for giving us another amazing recipe featuring avocado! These tacos are a winner and you will totally dig them!

 
 

Printable Recipe

Fish Tacos with Avocado-Cabbage Slaw

See post on Nam | The Culinary Chronicles’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 2

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Description

Fish tacos with a creamy avocado-cabbage slaw.

Ingredients

  • ½ pounds Firm White Fish Fillets, Such As Cod Or Tilapia
  • 2 cloves Garlic, Finely Minced
  • 1 teaspoon Lime Zest
  • 2 Tablespoons Chopped Cilantro, Plus More For Garnish
  • ¼ teaspoons Red Pepper Flakes
  • 2 pinches Ground Cumin
  • 2 Tablespoons Vegetable Oil
  • Kosher Salt And Pepper To Taste
  • 4 whole Corn Or Flour Tortillas
  • 1 cup Chunky Salsa
  • Lime Wedges
  • FOR THE SLAW:
  • 1 cup Ripe Avocado, Diced
  • ¼ cups Mexican Crema, Or Sour Cream
  • ¼ cups Fresh Cilantro, Chopped
  • ½ whole Jalapeno Pepper, Finely Diced And Seeded
  • 1 Tablespoon Lime Juice
  • ½ Tablespoons Agave Or Honey
  • Kosher Salt And Pepper To Taste
  • 2 cups Shredded Cabbage

Preparation Instructions

In a shallow dish, coat the fish with garlic, lime zest, cilantro, red pepper flakes, cumin, and oil. Season with kosher salt and pepper. Allow to marinate for 20 minutes in the refrigerator.

For the slaw, in a blender, puree the avocado, crema, cilantro, jalapeno pepper, lime juice and agave until smooth. Season with salt and pepper. In a large bowl, toss the cabbage with a few spoonfuls of the avocado puree until lightly coated. Cover the bowl with plastic wrap and refrigerate.

Preheat the oven broiler and arrange the marinated fish on a baking sheet. Place the baking sheet a few inches away from the broiler, and broil the fish for 2-3 minutes on each side or until the fish becomes opaque and flakes easily with a fork.

Warm the tortillas. Divide the fish, salsa and slaw amongst the tortillas. Sprinkle each taco with the extra chopped cilantro and serve warm with lime wedges on the side.

 
 
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Gaby Dalkin is the young lady behind What’s Gaby Cooking, a food blog that’s bursting at the seams with incredible recipes and food photography. She’s a personal chef and professional recipe developer, and if you follow her on Twitter, you’ll soon discover her two-fold obsession: guacamole and cheese. She has small feet, a large heart, and a smile that can light up the whole building. We’re pretty stoked to have her here.

 

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