These Crispy Two Potato Tacos are one of my favourite things to eat.  I adore Mexican flavours, and I adore potatoes, both the  sweet and the white.

Combining the two, potatoes and Tex Mex flavours,  is like a marriage made in Heaven! I just don't think you can get much better!

 

They are so very easy to make as well. They can be somewhat time consuming as you have to bake your white and sweet potatoes first, in order to make the filling.  

But really that's not hard work. It just involves washing them, pricking them and then baking them. Easy peasy lemon squeasy!

 

If you don't want to heat up your oven, by all means bake them in the microwave. A large baking potato will take between 7 and 10 minutes depending on how large your potato is. 

DO prick them also.  They will explode if you don't. Trust me on this. The last thing you want to be doing is cleaning exploded potato off of the insides of your microwave oven. That stuff can get into every single nook and cranny and be very difficult to clean up.  Blah!

  

 

Place them in the microwave in a microwave proof dish.  Cook them on the full power setting for  five minutes and then flip them over.  (Use tongs or an oven mitt! They will be HOT!!)

Cook for a further 3 minutes or so at which time your potato should yield slightly to a light pressure.  You can do more than one potato at a time, but bear in mind you will need to increase your cook times by approximately a further 5 minutes all told.

  

Sweet Potatoes will not take as long to bake.  I would check them after three minutes before flipping (if doing one) and then continue as above, again cutting the bake time down by half.

While your potatoes are baking you can be softening your onions for the filling

Once you have the potatoes baked, skinned and coarsely mashed, this goes really quickly. Just stir in the other ingredients to combine.

 

Cooking the tacos is really easy also.  Once you have the filling all prepared, simply divide the filling between each taco shell. (I like soft taco sized tortillas). Brush the outsides of your tortillas first with a bit of olive oil.

Just spread the filling onto one half of  each tortilla, sprinkle with cheese and then fold the other half of the tortilla over top to cover.  You can press them down lightly if you want, but don't use a lot of pressure or the filling will seep out.

 

All that is left now is to grill them until they are toasty golden brown in a heated skillet. You will need a largish skillet if you are going to cook any more than one or two at once.

Just pop them into a heated skillet and pan grill them on both sides until toasty and heated through.  It is such a simple thing. I keep them warm in a low oven until I have them all done. (150*C/300*F)

 

On this particular day I serve them with Green salsa and sour cream, which was really really tasty. You can serve them with whatever you enjoy most with your tacos however. 

I have to say we also love them splashed with some Green Tabasco Sauce. That stuff is so yummy. It has a bit of a bite but not as much as the red Tabasco.  I love it on scrambled eggs and on anything really. Its really quite moreish.

  

I just adore these.  They are crisp on the outsides, soft, cheesy and spicy on the insides and whatever topping or accompaniment you choose to enjoy with them just makes what's already delicious even tastier. Guacamole is very good.  

Be prepared to fall in love.  These incredibly tasty but simple tacos are incredibly tasty. You may never go back to a meat taco again! Just saying!

 

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Are you a fan of crisp and nutty?  How about buttery and sweet? 

If so, prepare yourself to fall completely in love with these fabulous Sugar Crusted Almond Bars!  

Not only are they deliciously crisp, nutty, buttery and sweet, but they are also very quick and easy!

 

And yes, incredibly moreish.  So do be warned, its almost impossible to eat just one.  Resistance is futile.

 

The base for these quick and easy bars is refrigerated croissant dough, but you could also use a sheet of puff pastry if  you are so inclined. 

 

I like the croissant dough however.  It bakes up beautifully golden brown without having to brush on an egg wash. 

  

 

You just crack the containers open and unroll them onto a baking paper lined baking sheet.  

 

 

I can never get them to unroll straight so mine end up a bit wonky.  I am not sure about you, but this creates a bit of charm from where I am standing.  

There is a great beauty in their imperfections.

 

The almond topping is equally as simple to make. If you can melt butter, then you can make this.

 

Its just melted butter, sugar and flaked almonds . . .  cooked together in a saucepan until the sugar has melted and the almonds have begun to toast.

 

You will need to keep a close watch on the mixture as it can turn quite quickly and be burnt before you know it. So watch  . . . this gets scattered over the top of the pastry. 

 Let it cool a bit first as it is quite hot . . .  sugar you know  . . .

  

Just look at how crisp and flaky they are  . . .  mmmm  . . . .

 

Perfect to be enjoyed with a nice hot cuppa!

  

Nobody needs to know how quick and easy these were.  It can be our little secret. Be prepared for the applause!

This content (written and photography) is the sole property of  The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com   

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Its that time of year again.  The time of the great garden Zucchini glut.  It happens every year about this time. We end up with zucchini (or courgettes as they are loving called here in the UK) coming out our ears. We don't even have to grow it ourselves because everyone else who is growing it will soon start happily dumping it on us. I got one given to me just the other day!

 

Our blackberries are coming fast and furious on our canes at the moment.  They seem to be a bit earlier this year than before, but I say that every year.  Blackberry Liqueur is something I have always wanted to try making and so this year I thought I would actually do it.

 

It was actually relatively easy to make. You simply mash a quantity of clean berries and then leave them to macerate for a couple of days with a bottle of wine.

 

It says to use a medium bodied wine. I looked that up and a medium bodied wine would be a Merlot, Shiraz, Tempranillo or Nebbiolo. I wouldn't really know one wine from another as we are not wine drinkers really, but I used a Shiraz.

 

I do know that in cooking they say you shouldn't use any wine that you would not drink, and so I used a moderately priced one. Not the most expensive, but not the cheapest either!

 

You clean your berries really well, removing and discarding any leaves or stems, etc. and then you mash them in a large non-reactive  container. I used a large glass bowl. That's when you add the wine.

  

Give it all a good stir and then leave it to macerate for 48 hours.  Cover it of course so nothing falls into it.  I used a clean tea towel.

 

At the end of that time you strain the juice twice. Once through a fine mesh sieve to remove all the seeds, etc. and then again through a bit of cheesecloth to make sure absolutely no debris remains and you have a nice clear liquid. Any solids left behind might go mouldy, so you really need to be careful there are none left.

 

After that you heat it gently with a quantity of sugar, until the sugar melts . . .  and then you add some alchohol.  Vodka or gin. I used vodka.

 

At that point it is ready to decant into clean and sterile bottles, ready to seal and store in a dark place, ready for gifting, or keeping depending on your religious affinity.

 

As with most of these things, the longer they sit the better they get, or so I am told. I did share a bottle with my next door neighbor and she thought it was quite nice!

 

I call that a win!

 

I used Kilner clip top square bottles, and filled five of them.

  

Very pretty and jewel-like.  Very festive. I suspect it will be really nice by the time Christmas rolls around.

 

I labeled my jars with the Innoveem Labels for Jars.  

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Normally I would be sharing a lovely iced and baked cake with you today, as it is my birthday.  I ususally make myself my Raspberry Celebration Cake every year. It is my all time favourite birthday cake to make. However Photo Bucket is still holding my photos hostage over there and I can't seem to be able to get any answers from them. So this year on my Birthday you get Muffins.  Triple Berry Muffins.

 

We are a pair who really love fish, and as a cook I love working with it. Not only is it a very versatile ingredient, but it is really good for you and cooks quickly.  We both adore Salmon and this Honey, Mustard and Garlic Salmon is one of the ways we really enjoy eating it.

 

I will confess however, I am not overly fond of skin on my fish, which is why I really love these boneless and skinless salmon fillets I get from Seafresh.   They're boneless and skinless and come from cente cuts, or the thicker part of the salmon and not the tail, which means they have a beautifully rich and flavour that is not overly fishy, if you know what I mean! 

 

Salmon is so good for you as well. Its one of the oily fishes which means it is filled with rich protein and healthy omega 3 acids.

 

This is such a simple and delicious way to prepare it. You simply season your fillets, top and bottom and put them into a baking dish.

 

A mix of honey, mustard, butter and garlic is spooned over top and then you simply pop them into the oven and bake.

 

They are done in about 13 minutes tops.  Easy peasy.  I did pop mine under a hot grill for a minute to gild the edges a bit, but that was more for presentation than anything.

 

Thirteen minutes will give you perfectly cooked salmon. The recipe is for two people, but you can very easily double everything and serve more.  My friend Tina had brought us some beautiful potatoes freshly dug from their garden.   There were some lovely looking tiny ones.

 

I boiled them to serve with the salmon. You forget how really delicious freshly dug potatoes are, fresh out of the ground. Oh my but they are a little taste of heaven.

 

I also cooked some corn and green beans. I had a bit of frozen corn in the bottom of a bag and a handful left of frozen beans.  They were the perfect side to serve with the salmon and the potatoes.

 

Todd said it was the best meal he'd had in a while. (Cheeky!!)  But really it was delicious. The fish  from Seafresh is so amazing.  I have never had any fish from them that I didn't like.  It is frozen fresh at the source and so it is some of  the freshest fish that you can find.  Their salmon fillets are absolutely gorgeous. Boneless and skinless and individually frozen so that you can take out as many or as few as you want to cook at any given time.

  

Salmon is one of those fishes that goes really well with, and that can stand up to strong flavours like honey and mustard and garlic.

  

Just look at how perfectly cooked that fish is!! I am getting hungry again just looking at this photo!

 

At the moment when those of us who are still self isolating are unable to get the shops and home delivery slots can still be somewhat difficult to get. Shopping at online shops like Seafresh is the way to go!  They make it so easy to shop.  Just log on to their easy to use shop, choose what you want, pop it into your cart and then pay.  There is same day dispatch on all orders place before 1 PM, and free delivery on order over £50.  I have been getting fish from them for a while now and I really can't fault them.  Everything has been impeccable, from the ordering, to the packaging, delivery, quality, etc.  And their customer service is examplary.  Right now they have some really nice deals on as well, with a free sample of breaded wholetail Scampi being added to every delivery over £50. (on orders placed before August 14th)  As well on any order over £140 you can get  £20 off by adding the code BANK20 at the checkout.   

As with any fish dish, quality speaks for itself.  When you are starting with really good fish, you really don't or shouldnt' have to do very much to it to get the best from it.  The Salmon fillets from Seafresh are beautiful. I think they are the best I have ever eaten and that says a lot!  If you are looking for quality fish at a great price with a fabulous delivery service I can't recommend Seafresh highly enough!  Their product, delivery service, packaging and customer service are exemplary in my opinion and so is this recipe!! 

A few things about Seafresh:

  

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