Copycat Recipe: Zoe’s Kitchen Protein Power Plate with Greek Yogurt Marinated Grilled Chicken, Greek Feta Coleslaw, + Caramelized Onions

Zoe’s Kitchen Protein Power Plate with Greek Yogurt Marinated Grilled Chicken,
 Greek Feta Coleslaw, + Caramelized Onions

Some of my fondest memories come from my days at the University of Alabama, well y'all probably already know that, haha. And one of our favorite places to get a quick + healthy lunch was at Zoe's Kitchen. Our go-to meal was their Protein Power Plate. It's fabulous, fresh, and doesn't weigh you down the rest of the day. Their dish consists of a greek vinaigrette feta coleslaw that is topped with grilled chicken and a mound of luscious, sweet caramelized onions. It seriously was the perfect way to start the day, or end the night really. And for a while now, I have been wanting to recreate it myself at home. Because I mean, look at its' components... it should be a breeze. I found a great recipe for greek yogurt marinated grilled chicken, and honestly I can't wait to make it over + over again. It would be great on tacos, in other salads, or just as a main entree. It blackens nicely on the grill, yet retains the moisture from the greek yogurt marinade. For a little extra sweetness, I drizzled my grilled chicken with a little white balsamic reduction-- and it was perfection. Who doesn't like tangy + sweet?! You can make your own reduction at home or you can pick up a handy-dandy store-bought brand at the grocery store. It's as simple as that! The coleslaw is heavy on the onions, which we love, but if you're not so into that... then feel free to not use the red onions. The vinaigrette recipe makes a big batch, so only use enough to lightly coat the coleslaw. You don't want it soggy or drowned in a bunch of liquid. And don't skimp on the feta because it adds a nice saltiness and creaminess to the coleslaw. All you have left to do is caramelize a shit-ton of onions (the more the better, in our humble opinion). Then, just load it into a big bowl and drizzle a little more reduction, as well as some extra crumbled feta... and dinner is served!! I can see this meal becoming a weekly tradition for us, that's how much we liked it!! Enjoy :)

For the Greek Yogurt Marinated Grilled Chicken:

16oz Greek Yogurt (try to use a thick yogurt)

2-inch Piece of Fresh Ginger, Peeled & Grated

4 Cloves of Garlic, Minced into a Paste with Salt

1t Ground Cumin, Red Chile Flakes, Kosher Salt, Pepper, & Greek Seasoning

½t Dried Oregano

2-4T Sugar (depending on how much sweetness you like)

1 Lemon, Juiced + Zested

4 Bone-in, Skin-on Chicken Breasts

Extra Virgin Olive Oil (for greasing the grill)

White Balsamic Reduction, For Drizzling

For the Greek Vinaigrette:

½C Red Wine Vinegar

¼C Honey or Agave Syrup

3 Garlic Cloves, Minced

1T Fresh Basil, Minced

1t Fresh Oregano, Minced

½t Dried Marjoram

1t Red Pepper Flakes

1 Lemon, Juiced + Zested

¾C Extra Virgin Olive Oil

Salt & Pepper, To Taste  

For the Greek Feta Coleslaw:

2 Bags of Shredded Angel Hair Coleslaw (the thinly shaved kind)

¼ Red Onion, Shaved

¼C Fresh Parsley, Chopped

1 Small Handful of Fresh Oregano, Chopped

8oz Crumbled Feta Cheese

6 Green Onions, Thinly Sliced

¼C Minced Chives

Prepared Greek Vinaigrette (to taste, as little or as much as you want)

For Serving:

Caramelized Onions

Crumbled Feta

Minced Chives

White Balsamic Reduction

Directions:

1. Marinating the Chicken: In a small bowl, combine yogurt, ginger, garlic, cumin, chile flakes, salt and lemon. Whisk until smooth and pour into a baking dish. Place the chicken breasts in the yogurt mixture and cover with plastic wrap and refrigerate for a couple of hours or up to a day to marinate.

2. Grilling the Chicken: When ready to grill, heat a very clean grill to medium. When the grill is hot, brush with the oil and place chicken on the grill, skin side down. Cook until the skin is brown and crispy, about 5 minutes, and then flip. Cook another 5-10 minutes, covered, until chicken is fully cooked. Remove chicken from grill and let rest 5-10 minutes before pulling meat off the bone and shredding or slicing it. Drizzle the chicken with some White Balsamic Reduction.

3. For the Greek Vinaigrette: Combine first 8 ingredients in a medium bowl. Slowly whisk in oil until blended. Season with salt and pepper. Keep refrigerated in an airtight container for up to 1 week.

4. For the Greek Coleslaw: Combine all ingredients in large mixing bowl thoroughly. Let sit in refrigerator for at least an hour. Add in some of the prepared Greek Vinaigrette (just enough to coat the coleslaw, but not drown it and make it soggy). Taste for seasoning and adjust if necessary. Serve cold.

5. For Serving: Spoon some of the Greek coleslaw into a bowl and top it with some grilled chicken. Garnish with a pile of caramelized onions, crumbled feta, minced chives, and a little drizzle of more white balsamic reduction. Enjoy.

source: greek vinaigrette. greek coleslaw. greek yogurt marinated chicken.

Whiskey Pimento Cheese Burger with Bacon, Red Onion Marmalade, “Condiment-Inspired” Romaine Slaw, & Roasted Garlic Aioli on Toasted Brioche Buns

Whiskey Pimento Cheese Burger with Bacon, Red Onion Marmalade, “Condiment-Inspired” 

Romaine Slaw, & Roasted Garlic Aioli on Toasted Brioche Buns

These were some of the best burgers, we've ever cooked. I have never considered myself a master burger-maker, especially not on the grill. They always end up turning into a ground beef mess, where more meat ends up in the bottom of the grill instead of our buns. Not cool. So, as of this summer, we have been really practicing to bump up our cookin' out skills. And these burgers hit the spot! Pimento cheese burgers are my absolute favorite, so I have about 6 million different recipes at my disposal. This is definitely top-knotch. You have to make your own pimento cheese, that is key. I started with my favorite recipe, but went all willy-nilly on it, and added some cold, hard whiskey to the game. If I've said it was I've said it a million times, booze belongs in anything + everything. The other components to this awesome burger include: crispy thick bacon, red onion marmalade, homemade roasted garlic aioli, & perfectly toasted buns. But far and away, the item that brings it over the top has to be the "condiment-inspired" romaine slaw. I got this idea from the sweet + spicy pickle coleslaw from my fried chicken banh mi's. Why not make a good 'ole American classic for burgers instead? With lettuce subbed in for cabbage. Done & done. The romaine lettuce is thinly shredded and tossed together with pickles, tomatoes, shaved shallots, a mustard dressing, and a few other tasty treats! It's important to know that you shouldn't toss the slaw together until just before serving that way the texture remains crisp and crunchy. The burgers come together with such a souther, summer harmony. It's like a good country song playin' while you're sippin' on the porch kinda night... but in food form, obviously. I'm sorry that I've been so preoccupied with engagement stuff + wedding planning (ahhh already), but that's kind of what has been taking up my time. But, I'll keep making sure to give y'all new recipes every few days!! Enjoy :)

cooked medium-rare, just like my mountain man likes it.

"condiment-inspired" romaine slaw

summer... between two buns.

For the Homemade Whiskey Spiked Pimento Cheese:

4oz Cream Cheese, Extremely Soft

½C Homemade Roasted Garlic Aioli

¼t Garlic Powder, Onion Powder, Freshly Ground Black Pepper, & Paprika

2t Hot Sauce

2T Sweet Onion, Grated

2T Finely Minced Chives

8oz Pepper Jack or Habanero Jack Cheese, Shredded

16oz Vintage Aged Cheddar Cheese (I like to use 8oz white and 8oz yellow)

2 Roasted Red Peppers, Diced (preferably done at home, instead of store-bought)

½C Candied Jalapenos, Diced

1-2T Whiskey or Bourbon, Very Cold   

For the Roasted Garlic Aioli:

1 Egg Yolk

1t White Vinegar

1 ½t Freshly Squeezed Lemon Juice

¼t Dijon Mustard & Sugar

1 Large Garlic Clove, Minced into a Paste (with a little bit of sea salt)

1 Large Head of Garlic Cloves, Roasted & Pureed (let it cool before mashing or pureeing)

½t Sea Salt (or to taste)

¾C Canola Oil   

For the Mustard Dressing:

1T Yellow Mustard, 1T Dijon Mustard, + 1T Grainy Mustard

1T Honey + 1T Mayo

¼C Bread n’ Butter Pickle Pickling Liquid

2T Taco Pickles Pickling Liquid

2T Candied Jalapeno Liquid

For the “Condiment-Inspired” Romaine Slaw:

4C Romaine Hearts, Thinly Shaved/Sliced (roughly 2-3 large hearts)

2 Jalapenos, Thinly Sliced (optional)

1 Bunch of Green Onions, Thinly Sliced

½C Homemade Bread n’ Butter Pickles + ¼C of the Pickling Liquid

1C Homemade “Taco Pickles” + 2T of the Pickling Liquid

½C Homemade Candied Jalapenos + 2T of the Candied Liquid

2 Shallots, Thinly Shaved

8oz Cherry Tomatoes, Finely Diced (seeds & juices removed)

Prepared Mustard Dressing

For the Burgers:

80/20 Ground Beef Formed into Patties, Seasoned, & Cooked to Your Liking

Gourmet Brioche Buns, Toasted & Warmed

Thick Cut Applewood Smoked Bacon Slices, Cooked until Crispy

Prepared Whiskey Pimento Cheese

Homemade Red Onion Marmalade

Extra Roasted Garlic Aioli, For Spreading

Prepared “Condiment-Inspired” Romaine Slaw, Just Tossed

Heirloom Tomato Slices (optional)

Directions:

1. For the Whiskey Pimento Cheese:In a big mixing bowl, mix together the cream cheese, mayo, whiskey, garlic powder, pepper, paprika, hot sauce, and Worcestershire. Separately, shred the three blocks of cheese and put in the bowl with the seasoned creamy mixture. (I use the normal shredding side because I like it more that way for this dip). Toss the mixture together until the mayo is covering all of the cheese. Add in the roasted red peppers and candied jalapeno, and toss until it’s completely incorporated. Season the dip with any additional seasonings if needed. Refrigerate until ready to use on top of the burgers.

2. For the Roasted Garlic Aioli:Combine egg yolk, lemon juice, vinegar, mustard, minced garlic, roasted garlic cloves, and ½t salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. Using ¼t measuring spoon and whisking constantly, add ¼C of the oil to yolk mixture, a few drops at a time, about 4-5 minutes. Gradually add remaining ½C canola oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8-10 minutes (mayonnaise will be lighter in color). Season the mayo with salt, pepper, & sugar to taste. Cover and refrigerate until you are ready to use.

3. For the Mustard Dressing:In a mixing bowl, whisk together all of the ingredients until combined/incorporated and very smooth. Season it with salt & pepper to taste. Refrigerate the dressing until you are ready to add to the romaine slaw.

4. For the “Condiment-Inspired” Romaine Slaw: Shred the hearts of romaine very thinly, so that it resembles the same look as coleslaw. In a large mixing bowl, toss together the jalapenos, green onions, Sriracha pickles, taco pickles, candied jalapenos, shaved shallots, and chopped cherry tomatoes. Pour the dressing over the condiment components and let it marinate for an hour or two while you are cooking the burgers. Just before serving, add the shredded romaine coleslaw mixture and season with salt & pepper. Toss to cover and combine, and use immediately before it becomes wilted & soggy.

5. Assembling the Burgers:Top one slice of a buttered & toasted bun with a thick layer of homemade roasted aioli. On the bottom slice of each bun, place a cooked burger patty, a few slices of bacon, a scoop of whiskey pimento cheese, homemade red onion marmalade, a slice of heirloom tomato, and a pile of the romaine slaw. Top it with the other slice of the burger bun.

6. Serve immediately and enjoy!

Pok Pok Lacquered Fried Chicken Banh Mi Sandwiches with Crispy Garlic, Homemade Red Rooster Aioli, Sweet + Spicy Pickle Coleslaw, Fresh Cilantro, & Buttered Brioche Buns

Pok Pok Lacquered Fried Chicken Banh Mi Sandwiches with Crispy Garlic, Homemade Red Rooster Aioli,
Sweet + Spicy Pickle Coleslaw, Fresh Cilantro, & Buttered Brioche Buns

Sandwiches are like love stories, or I think they are. They're lovey-dovey kind of stuff. Have y'all seen that Zaxby's commercial where she loves one of their zalads salads so much that she married it? It's completely plausible in my book, but if I'm going to marry anything it's either going to be a sandwich or chocolate of some sort. If my Mountain Man were to be a sandwich, I would want him to be a fancy fried chicken sandwich with a yummy coleslaw + toasted bun or a Banh Mi. So, if we're gonna talk marriage, we might as well marry the two together, and that's exactly what I did. Wayyyyyy back in March, I made caramel glazed pork belly banh mi's and my my, they were mighty fine. One of the best things I've concocted between two pieces of bread, so I wanted to use a few elements for my fried chicken version. The homemade red rooster aioli is a must, for anything really. And I knew that I wanted the chicken glazed or drizzled with a sweet + sticky sauce and I eventually decided on adapting this recipe. It worked out perfectly. After you batter & fry the chicken cutlets, you make a caramel with fish sauce, soy sauce, honey, sriracha, etc. And then dunk them into this asian caramel a few times until they are thoroughly coated + extra sticky. Instead of a simple sauce or dip, this gives the chicken a lacquered finish. If you didn't know already, any time food is lacquered, it pretty much means it looks like liquid gold. Brilliant. All that was left was a simple garnish of crispy minced garlic rounds out the flavor and gives it a tad more crunch. Between the buttered brioche bun, spicy aioli, lacquered chicken, and fresh cilantro, these are sure to become a household favorite. 

lacquered + topped with crispy garlic chips

place it on a buttered brioche with a slather of aioli

the sweet + spicy pickle coleslaw is the best part

don't forget a whole lot of fresh cilantro

oh my, you're gonna demolish it

homemade red rooster aioli

The best part? Oh by far, the sweet + spicy pickle coleslaw. This will be a go-to side this summer... and I especially can't wait to adapt it with BBQ inspired flavors for pulled pork sandwiches. All you do is toss a big mess of coleslaw with homemade sriracha-bread n' butter pickles, candied jalapenos, and spicy taco pickles along with some of their pickling liquid, and you've got the best vinaigrette coleslaw you could ever imagine. 

sweet + spicy pickle coleslaw

If you don't have all those pickles around like I do, then you could surely make do with what you have in the pantry... as long as they are asian-inspired & flavored. I let the mixture marinate for an hour or so, that way the flavors could marry together. All that is left is plopping a big scoopful on top of the chicken, and it's done. Or you could be like us and eat half of the coleslaw out of the mixing bowl before the sandwich is even finished. True story. These sandwiches are so damn good... you might just marry them. Just like us!! Enjoy :)

For the Marinated Chicken Cutlets:

4 Thin Chicken Cutlets (pounded out lightly)

1C Hot Water

2 Cloves of Garlic, Roughly Chopped

1C Sugar

½C Fish Sauce + Soy Sauce

Pinch of Cinnamon

¼t Salt

1 Star Anise Pod or Seed

For the Homemade Red Rooster Aioli:

1 Egg Yolk

1t White Vinegar

1 ½t Freshly Squeezed Lemon Juice

¼t Dijon Mustard & Sugar

1 Garlic Clove, Minced into a Paste (with a little bit of sea salt)

½t Salt

¾C Canola Oil

2T Asian Chili-Garlic Sauce

½t Cayenne

½t Homemade Sriracha Cajun Seasoning 

For the Sweet + Spicy Pickle Coleslaw:

4C Coleslaw Mix or Thinly Sliced Cabbage

2 Jalapenos, Thinly Sliced (optional)

1 Bunch of Green Onions, Thinly Sliced

½C Homemade Sriracha Bread n’ Butter Pickles + ¼C of the Pickling Liquid

1C Homemade “Taco Pickles” + 2T of the Pickling Liquid

½C Homemade Candied Jalapenos + 2T of the Candied Liquid

For the Coleslaw Dressing:

¼C Sriracha Bread n’ Butter Pickling Liquid (reserved from earlier)

2T “Taco Pickles” Pickling Liquid (reserved from earlier)

2T Candied Jalapeno Liquid (reserved from earlier)

1T Sesame Oil

Salt & Pepper, To Taste

For the Crispy Fried Chicken:

2C AP Flour

¼C + 2T Cornstarch

1t Chinese Five Spice Powder

Marinated Chicken Cutlets

½C Panko Breadcrumbs 

Salt & Pepper, To Taste

1C Buttermilk

Peanut Oil, For Frying

To Make the Pok Pok Lacquering Caramel:

4 Cloves of Garlic, Minced

1T Fresh Ginger, Minced

2T Vegetable Oil

¼C Fish Sauce + ¼C Soy Sauce 

¼C Sugar + ¼C Honey

¼C Chili-Garlic Sauce (depending on how spicy you want it)

Fried Minced Garlic, For Garnishing

For the Banh Mi Sandwiches:

Buttered Brioche Buns, Warmed

Pok Pok Lacquered-Crispy Fried Chicken Cutlets, Hot

Prepared Red Rooster Aioli

Prepared Sweet + Spicy Pickle Coleslaw

Fresh Cilantro Sprigs

Directions:

1. For the Marinated Chicken Cutlets: In a small bowl, steep the crushed garlic and salt with the hot water for roughly 5 minutes. After waiting, whisk in the fish sauce, soy sauce, and sugar until all of it is completely mixed and the sugar has dissolved. Let this mixture cool completely before marinating the cutlets (I let mine chill in the refrigerator until cold). Once the marinade is cold, place the chicken cutlets into a plastic bag (or large container) and pour the cold marinade over the chicken, tossing to coat completely. Marinate them for at least 4 hours, but preferably overnight to enhance the flavor and juiciness (making sure you toss the wings occasionally throughout the process, so that they are evenly covered). Once the wings have marinated for your desired time, remove the chicken from the liquid and completely pat them dry of any excess liquid.

2. For the Red Rooster Aioli: Combine egg yolk, lemon juice, vinegar, mustard, minced garlic, and ½t salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. Using ¼t measuring spoon and whisking constantly, add ¼C of the oil to yolk mixture, a few drops at a time, about 4-5 minutes. Gradually add remaining ½C canola oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8-10 minutes (mayonnaise will be lighter in color). Season the mayo with Asian chili-garlic sauce, sugar, cayenne, and Sriracha Cajun seasoning. Cover and refrigerate until you are ready to use.

3. For the Sweet + Spicy Pickle Coleslaw: In a large mixing bowl, toss together the jalapenos, green onions, Sriracha pickles, taco pickles, candied jalapenos, and the dressing components. Add the coleslaw mixture and season with salt & pepper. Toss to cover and combine, and then cover with plastic wrap and refrigerate until ready to use.

4. For the Crispy Fried Chicken: Pour about 1 inch of peanut oil into a large heavy skillet and heat to 350 degrees. Whisk together flour, cornstarch, panko, five-spice powder, salt, and pepper in a dish. Pour the buttermilk into another dish. Working with 1 marinated chicken cutlet at a time, dredge them into the flour mixture, shaking off the excess, and then dip them into the buttermilk, allowing the excess to drop off. Dredge back into the flour mixture again, shaking one last time. Fry the chicken cutlets until golden brown and crispy, about 3-5 minutes per side. Transfer to a wire rack and sprinkle with salt. Now, it’s time to make the lacquering caramel.

5. To Make the Pok Pok Lacquering Caramel: In a wok, heat the 2T oil to medium heat and add in the minced garlic, cooking them until golden brown without burning them, about 2-3 minutes (keep a close eye because burnt garlic tastes awful). Remove the fried garlic from the oil with a slotted spoon and drain it on a paper towel, while you make the caramel. In the oiled wok, bring the pan to medium heat and add in the ginger, fish sauce, soy sauce, and sugar. As the sugar begins to melt, the mixture will start to thicken up into a syrupy consistency, about 5 minutes. Once it starts to thicken, whisk in the honey and chili-garlic sauce until smooth and thick (don’t let the sauce unattended because it will burn). Add in the fried cutlets and toss in the sauce until they are coated and sticky.

6. Assembling the Sandwiches: Generously spread the buttered brioche buns with the Homemade Red Rooster Aioli. Layer on the pok pok lacquered-crispy fried chicken cutlets, sweet + spicy pickle coleslaw, and sprigs of fresh cilantro. Top the sandwiches with the top piece of the bun, and enjoy immediately!

Coconut Crusted Fried Avocado Taco's with Creamy Cilantro Coleslaw, Spicy Taco Pickles, Crumbled Cotija Cheese, + Bang-Bang Sauce on Homemade Beet Infused Soft Tortillas

Coconut Crusted Fried Avocado Taco's with Creamy Cilantro Coleslaw, Spicy Taco Pickles,
Crumbled Cotija Cheese, + Bang-Bang Sauce on Homemade Beet Infused Soft Tortillas

First of all, sorry for not posting this week. I've been sick and my birthday was two days ago, so I just hadn't gotten to it yet. Second of all, and most importantly, this whole meal is vegetarian. That's breaking news around this joint. My inclination to put bacon in every recipe, including desserts, has honestly turned into a form of habit... some might call it an addiction; I prefer to say that I just have an unbreakable bond to that smoky-fatty-porky goodness. To sum it all up, I apparently share an affinity for bacon culture. Frankly, that might not exist, but I wholeheartedly believe it does. Okay, okay enough with the meat and onto the veggies. Have y'all ever had fried avocado? It somehow straddles the line between deliciously creamy and expertly crispy all at once. What a do-gooder that avocado is... or because I'm bitter, it's a suck up. Well, I got the sudden urge to finally make fried avocado with a slight twist, coconut fried avocado. Who doesn't like coconut shrimp? Tell me now because I want to go beat them up talk to them. The little bit of added sweetness is perfection, especially in a fully loaded taco. All of our tacos are completely packed, I am compelled to do it. So, I made some creamy cilantro coleslaw, a bang-bang sauce, & our new favorite condiment/topping... Taco Pickles. I saw the recipe for these pickles on Pinterest and just knew I had to try them, that day. And we did... and they are awesome. I slightly adapted ours to include a few extra special ingredients; they're lovable, I tell ya, lovable. Another key element to this meal were the homemade flour tortillas. For those of you shaking your heads, they aren't that hard to make and they taste wayyyyyy better. I infused ours with beets, making them delightfully pink (yes, I know I made pink tacos. I went there, you did too. Let's both get our heads out of the gutter, people... naughty jokes aside). Anyway, pink is the new brown butter, y'all. Okay, no that's not true, I'm still in a very committed relationship with brown butter and I don't see that changing any time soon. But these beet tacos with coconut fried avocado, they're the new vegetarian jam. All my life, I've been told "you eat with your eyes first", and this recipe is living proof of it. My Mountain Man moaned + groaned all the way through it and also proclaimed these to be "some of the best tacos I've ever eaten". Just a reminder... he's a meat-lovin'-rabid-carnivore and these, once again, are all vegetarian (no bacon fat included). I wanted to make sure y'all realized that. Besides that, we finished them with a little bit of pico de gallo, crumbled cotija cheese, & fresh cilantro. I've done enough describing, and hopefully, enough convincing, that some of you meat lovers will join in on the fun with us!! Enjoy :)

Look at all that color in one meal, it makes me smile :) 

Right there, that's some coconut fried avocado poking out.

So many toppings... 

And to go along with our tacos, I made some maduros (fried sweet plantains) + yellow rice. 

One, very delicious, vegetarian meal. 

For the Spicy “Taco Pickles”:

1C White Vinegar

½C Apple Cider Vinegar

½C Red or White Wine Vinegar (if you use the red vinegar, expect some pink color tinting)

1C Sugar

1 Peeled Jicama, Thinly Sliced or Julienned (cutting it into small cubes works as well)

8 Radishes, Thinly Sliced with a Mandolin

4 Carrots, Thinly Sliced with a Mandolin

4 Jalapenos or Serranos, Thinly Sliced with a Mandolin (if this is too spicy, use 2 peppers)

¼C Candied Jalapeno Slices (optional, but we liked the added sweetness & heat)

Half of a Small Red Onion, Very Thinly Sliced

4 Large Cloves of Garlic, Finely Chopped

1 Bunch of Fresh Cilantro, Finely Chopped

½t Dried Oregano

¼t Cumin & Coriander

Salt & Pepper, To Taste

For the Beet Infused Water:

1 ½C Water

2 Beets, Peeled & Roughly Chopped

For the Beet Infused Soft Tortillas:

2 ½C AP Flour

2 ½t Baking Powder

1t Sea Salt

½C + 2T Vegetable Shortening

1C Beet Infused Water, Hot (if the dough is still too thick, add a touch more beet water)

For the Creamy Cilantro Coleslaw:

2C Coleslaw Mix (or thinly shaved cabbage)

Half of a Small Red Onion, Very Thinly Sliced

2 Green Onions, Minced

Small Handful of Fresh Cilantro, Finely Minced (you can add as much as you want)

Fresh Lime Juice & Fresh Lime Zest, To Taste

2-3T Mayo (we wanted just enough mayo to lightly coat the slaw)

Pinch of Sugar, Salt, & Pepper

For the Bang-Bang Sauce:

½C Mayo

1T + 1t Asian Chili-Garlic Sauce

1T Honey or Sweet Chili Sauce

Pinch of Salt & Pepper, To Taste

For the Coconut Crusted Fried Avocado:

1-2 Avocados, Cut into Wedges (make sure they are ripe, but still somewhat firm)

Salt & Pepper, To Taste (plus extra for sprinkling after they have fried)

Freshly Squeezed Lime Juice (to lightly drizzle over the avocados)

1C AP Flour

1t Baking Powder

Water

2C Shredded, Sweetened Coconut

½C Panko Bread Crumbs

Canola Oil, For Frying

 

For the Taco's:

Homemade Beet Infused Flour Tortillas, Warm

Coconut Crusted Fried Avocado Wedges, Hot

Prepared Creamy Cilantro Coleslaw

Prepared Spicy Taco Pickles

Prepared Bang-Bang Sauce, For Drizzling

Crumbled Cotija Cheese, Pico de Gallo, & Fresh Cilantro (for garnishing)

Directions:

1. For the Spicy “Taco Pickles”: Cut up all your veggies into what ever shape you like. (I used my mandolin slicer and just made them into thin round pieces). Bring your sugar and vinegar to a slow boil and whisk until all the sugar is dissolved and then store in the fridge or freezer to bring it back to room temp. Once cool, add the liquid to your mix of veggies, jalapeño, cilantro and salt and combined. Store in a container in the fridge and eat your pickles over the next couple of weeks. One thing that I did is that I left the radishes and Jicama out of the pickling liquid until an hour or so before because I wanted to maintain their bright white color from the pink pickling liquid. This is completely up to you. It will all taste the same, so no worries!

2. For the Beet Infused Water: Puree the beet pieces with the water in a food processor until smooth and hot pink in color. Strain this mixture through a fine sieve to remove any pulp. Immediately pour this colored water into a small pot and heat it in order to make the homemade flour tortillas.

3. For the Beet Infused Flour Soft Tortillas: Combine the flour, baking powder, and salt in a bowl and stir together. Add spoonfuls of the shortening, and then use a pastry cutter to combine the ingredients. Continue to cut the mixture until it resembles coarse crumbs. Slowly pour in the hot beet infused water, stirring to bring the mixture together. Lightly knead the dough, 30-40 times, or until it becomes a cohesive ball of dough and is less sticky in texture. Cover with a tea towel and allow the dough to rest for at least an hour. Roll into ping-pong sized balls, place on a plate, cover with the tea towel, and allow it to rest again, for another 30 minutes. When you are ready to make them, heat a cast iron skillet to medium-high heat and roll out the balls of dough until they are very thin. Cook the tortillas in the preheated pan until they are soft, but slightly brown in spots. This should take about 30 seconds a side, just take your time and fiddle around with the appropriate heat for your pan. Keep the tortillas warm until you are ready to assemble them.

4. For the Creamy Cilantro Coleslaw: Combine all of the ingredients in a bowl and toss together until completely coated. Season to taste with salt, pepper, and a little sugar. I like to do this right before serving in order to keep the coleslaw crisp and not soggy when I eat them.

5. For the Bang-Bang Sauce: Combine all of the ingredients for the sauce in a bowl and whisk until smooth (and season to your tastes). Refrigerate it until you are ready to use and also pour into a squeeze bottle for easy drizzling.

6. For the Coconut Crusted Fried Avocado: Cut the avocado into wedges, squeeze some fresh lime juice over them, and then sprinkle them with some salt & pepper. In a dish, whisk together the flour and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes. In another dish, toss together the coconut and panko. Heat about 2 inches of oil to roughly 350 degrees or medium heat in a small skillet. Put the prepared avocado into the batter, and then dredge them in the coconut mixture, pressing it very gently to help the coconut adhere. Fry the avocado, in batches, in the hot oil for 2-3 minutes or until they are golden brown and crispy. Drain the avocado on a paper towel lined plate and season with salt & pepper. Immediately layer them onto the tortillas while they are still hot.

7. Assembling the Taco's: Place a fried avocado wedge into a warm beet tortilla, and then top them with creamy cilantro coleslaw, spicy taco pickles, and a drizzle of bang-bang sauce. Garnish with some crumbled Cotija cheese, pico de gallo, and fresh cilantro. Enjoy immediately!

source: homemade tortillas. taco pickles. coconut shrimp.