Fish Tacos with Pumpkin Seed Salsa
Serves 4

1½-2 pounds walleye or other mild fish, skin and pin-bones removed
2 teaspoons salt
1 tablespoon vegetable oil
1 jar American Spoon Pumpkin Seed Salsa Add to Cart
2 avocados, sliced
4 key limes, sliced thinly
¼ cup cilantro leaves, chopped
1 package corn tortillas

Heat oil in a large skillet over high heat. Season both sides of the fish with salt. When the oil begins to shimmer, add the fish to the pan. Cook over high heat until nicely seared, about 2-3 minutes; then flip the fish and continue cooking another 2-3 minutes. Turn heat to low and add the half of the salsa. Gently stir to coat the fish with salsa and continue cooking until the salsa thickens, about a minute more.

While the fish cooks, heat a dry skillet over medium-high. Toast the tortillas individually until warm and slightly charred, about 20-30 seconds a side. Break the fish into bite-size chunks with a fork. To serve, spoon fish mixture into tortillas and top with the avocado, lime slices, cilantro, and remaining salsa.

Chicken Tacos with Roasted Tomatillo Salsa
Serves 4

8 chicken thighs
2 teaspoons salt
1 tablespoon vegetable oil
2 cups chicken stock
1 jar American Spoon Roasted Tomatillo Salsa Add to Cart
1 medium white onion, cut in ½-inch strips
2 poblano chile peppers, cut in ½-inch strips
1 cup queso fresco, crumbled
½ cup radishes, sliced thin
¼ cup cilantro leaves
1 package flour tortillas

Heat oil in a large skillet over high heat. Season both sides of the chicken with salt. When the oil begins to shimmer, add the chicken to the pan, skin side down. Reduce the heat to medium and cook until the skin is nicely browned, about 5 minutes. Flip the chicken and add the stock and half the salsa to the pan. Bring the liquid to a simmer and cook until the meat is tender and falling off the bone, about 35 minutes. Remove the chicken from the skillet and bring the braising liquid to a boil. Add the poblanos and onions and cook until the vegetables are tender and the liquid is reduced by half, about 10 minutes. While the onions and peppers cook, pull the chicken into bite size chunks with a pair of forks, discarding skin and bone. Return pulled chicken to the pan, stir to combine, and then remove from heat.

Heat a dry skillet over medium-high. Toast the tortillas individually until warm and slightly charred, about 20-30 seconds a side. To serve, spoon chicken into the tortillas and top with the queso fresco, radish, cilantro, and remaining salsa.

Steak Tacos with Dried Chile Salsa
Serves 4

2-3 pounds flank steak
3 teaspoons salt
1 jar American Spoon Dried Chile Salsa Add to Cart
½ head small red cabbage
1 small red onion, sliced into thin rounds
1 tablespoon salt
1 teaspoon sugar
1 teaspoon whole cumin seeds
1½ cups distilled white vinegar
1 cup queso cotija
1 package corn tortillas

Place the flank steak in a large, shallow dish and season both sides with salt, then pour half the salsa over meat, turning to coat both sides. Cover and refrigerate 6-8 hours.

Remove the cabbage core and slice thinly. Toss the cabbage, onion, salt, and sugar together in a bowl and aside for 30 minutes, then squeeze out the water that has drained off the vegetables. Add the cumin seeds and vinegar and refrigerate until ready to use.

Heat oil in a large skillet over high heat. When the oil begins to shimmer, add the steak and cook for 4-5 minutes per side for medium-rare to medium. Remove from the pan and let it rest for 10 minutes.

While meat rests, heat a dry skillet over medium-high. Toast the tortillas individually until warm and slightly charred, about 20-30 seconds a side.  When ready to serve, slice the meat thinly across the grain. Place the steak in the tortillas and top with the pickled cabbage and onion, cheese, and remaining salsa.