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Taco Tuesday with Taste and Savor

Taste and Savor's Chef Nancy Waldeck shares taco recipes on 'Atlanta & Company'

Taste and Savor's healthy chef Nancy Waldeck helps us celebrate TACO TUESDAY on 'Atlanta & Company.'

Fabulous Fish Tacos 

  • 1-2 LBs White Fish, cut in Strips
  • ¼ Cup Panko Bread Crumbs
  • 2 TB Cornmeal
  • 1 Tsp Smoked Paprika
  • 1 Bag Broccoli Slaw
  • 10 - 12 Corn Tortillas, Warm
  • 1 Recipe Tilapia Taco Sauce
  • Lime and Avocado for Garnish

Step One Preheat the oven to 350F. Bread the fish by placing the panko, cornmeal and paprika in a plastic zip bag. Add the fish slices a few at a time and shake to coat well. Place the slices on a sheet tray spray with olive oil spray and cook for 5 - 8 minutes or until the fish is flaky and white.

Step Two  Place the slaw and a few slices of fish in each taco. Top with a healthy dollop of sauce.

Taco Sauce for Fabulous Fish

  • ½ Cup Light Mayonnaise
  • 1 TB Lime Juice
  • 2 TB Chopped Pickled Jalapenos
  • 1 TB Chopped Cilantro
  • Sea Salt and Pepper to Taste

Place the ingredients in a bowl and stir to combine.

Taqueria Style Corn and Tomato Tacos with Roasted Pepper Salsa in a Crunchy Taco Basket

  • 6 Ears Fresh Corn
  • 2 Large Tomatoes
  • 1 ½ Cups Cooked Black Beans or 1 (15 oz) Can
  • 1 Cup Mexican Crumbly Cheese like Queso Fresco
  • 1 Cup Greek Yogurt mixed with 1 TB Lime Juice
  • Roasted Pepper Salsa*
  • 8 Crunchy Taco Baskets

Grill the corn on a hot grill or grill pan. Cut the corn off the cob and add the tomatoes, black beans, and cheese to the bowl. Place inside the crunchy taco baskets.. Garnish with the yogurt mix and roasted pepper salsa.

*Roasted Pepper Salsa

  • 2 Poblano Peppers, Roasted and Peeled
  • 2 Large Tomatoes, chopped
  • 1/4 Cup Minced Red Onion
  • 1 TB Orange Juice
  • 2 TB Lime Juice
  • 1 Tsp Sea Salt
  • 1 Tsp Cumin
  • ½ Cup Chopped Cilantro

Whisk together all the ingredients and set aside for the flavors to blend for 30 minutes.

Crunchy Taco Baskets

  • Eight Corn Tortillas
  • Olive Oil Spray
  • 2 (12 Hole) Muffin Tins

Preheat oven to 375F. Heat the tortillas until warm by placing in a kitchen towel and microwaving for 30 seconds). Coat each side of 4 tortillas with olive oil spray. (Keep the remaining 4 tortillas covered.) Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a "bowl." Repeat with 3 more tortillas, making 4 bowls total. Bake until firm and beginning to brown, about 15 minutes. Transfer to a wire rack to cool. Repeat with the remaining 4 tortillas. 

What to Drink with Tacos?

Vinho Verde works perfectly with the light fillings of our tacos! What you do get for very little money is an incredibly zippy young sparkler with lazier bubbles than a sparkler, with some fresh green and citrus notes. A bonus? Its low in alcohol so its tastes crisp, refreshing and light!