Tag archive for "taco"

Whole Wheat Panko-Encrusted Fish Tacos with Ezekial Tortillas

kosher fish recipes, kosher main dish recipes, kosher recipes, Sukkot Recipes

Whole Wheat Panko-Encrusted Fish Tacos with Ezekial Tortillas

No Comments 23 August 2012

I had my first delectable fish taco experience at  the kosher Fish Grill in LA., and ever since, then I have been wanting to  add  fish tacos to my dinner menu. There are many fish taco recipes out there, and I have modified this one by adding whole wheat Panko crumbs and the Ezekiel Tortilla wraps. Fun to serve at dinnertime allowing the family to slop on all of their ingredients, or wrap them up prettily and slide on a tooth pick for dinner guests.

Either way- its a sure fire winner recipe! Enjoy!

Whole Wheat Panko-Encrusted Fish Tacos with Ezekial Tortillas

  • 1 cup reduced-fat mayonnaise or Hellman’s olive oil mayonnaise
  • 3 tbsp fresh lime juice
  • 1 jalapeno, seeded and diced (1 tsp)
  • 2 tsp Dijon mustard
  • 4 eggs beaten
  • 2-3 cups panko breadcrumbs
  • 2 lb white fish fillets, cut into thin strips
  • 1/4 cup vegetable oil
  • 1 package flour tortillas Ezekial Brand
  • 1 cup shredded cabbage
  • 1 avocado chopped

1. For the sauce, combine mayonnaise, lime juice,jalapeno and Dijon; refrigerate until serving.

2. Beat egg with a fork in a  shallow dish. Pour whole wheat panko on another plate and season with salt, pepper and garlic salt. Dredge each fish strip in egg mixture then in panko, pressing crumbs to adhere.

3. Heat oil to medium heat in a large sauté pan 4 minutes on each side, turning once until until golden brown or fish flakes with a fork.

4. Warm tortillas in oven for one minute. Place sauce and then sautéed fish atop tortilla. Top with shredded cabbage (coleslaw mix in a bag), avocado and salsa, if desired. Watch the video above to see how the pros wrap their tortillas!


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Jeanette’s Chicken and Veggie Tacos

kosher chicken recipes, kosher main dish recipes, kosher meat recipes, kosher recipes, kosher salad recipes, purim recipes, baskets, and decor

Jeanette’s Chicken and Veggie Tacos

1 Comment 28 February 2012

Looking for a great healthy recipe for tacos?

My sister Jeanette makes a great chicken taco recipe that her brood of hoodlums can down in a minute. (just joking- she has all boys B’H’ and when they come over all h— breaks loose!-Jeanette- I  really do love your kids with all my heart!).

When I invited her to my Purim party I silently panicked. You know that inner fear you get when you are not sure if you are cooking enough food? So, when she offered to bring a dish, I felt relief. I just told her to bring something that all of her kids will love. And she did!

When I texted her that my Jewish Hostess readers requested her healthy tacos  recipe as seen on my

Purim Party Post,

she replied,:

“Ooh how exciting!!

  1. Ok: heat an 8inch skillet wth a teaspoon of oil.
  2. Add 1 pound of organic chicken chop meat continuously breaking with a fork, until no longer pink.
  3. add 1/2 cup water and the seasoning packet that comes in the Ortega box.
  4. Shred lettuce, fresh corn off the cob and place in a t0asted taco shell with chicken on bottom.
  5. Its delicious and so easy. I serve wth mazza friday night!-

Shabbat Shalom!


P.S. Jeanette sells all top brands of activewear. Whether you are an exercise guru, or just need comfy cool leggings and tops to hang out in, Jeanette has it all. Even if  you live in Australia, California, Florida, or Israel, (which many of The Jewish Hostess readers do) just contact Jeanette (a NY girl) and she will size you up  and make you a custom order  while  still on the phone with you. Orders (and gifts) will be shipped the next day. Contact Jeanette at jeanette(at)stretchactivewear.com.


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Crunchy Taco Salad by Chef at Home Cookbook

kosher pareve recipes, kosher recipes, kosher salad recipes, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas, Sukkot Recipes

Crunchy Taco Salad by Chef at Home Cookbook

No Comments 15 May 2011

Last Shabbat I made a crunchy, colorful chopped taco salad inspired by my favorite  new gourmet kosher cookbook, Chef At Home published by the Magen David Yeshivah PTA. If you haven’t heard about this new 400 page kosher cookbook yet, than make sure you order a copy soon from Yvonne Franco . Once you have it in your kitchen, you wont be able to cook a meal without it!

Add this healthy new salad to your holiday lunch menu. Its a great change from the traditional boring salads that we’ve gotten used to.

For this healthy kosher recipe, I used healthy organic tacos from Omni Health located on avenue U in Brooklyn. I also added fresh chopped jicama which adds a delicious low calorie crunch to the mix.



  • 1 head romaine chopped
  • 2 small ripe tmatoes
  • 2 cucumbers
  • 1 red onion chopped
  • 1 can chickpeas
  • 1 can red kidney beans
  • 1 avocado cubed
  • 2 corn on the cob, steamed and shucked
  • jicama cubed into small pieces
  • several tacos, toasted and broken into 1″ pieces


  • 1 teaspoon Dijon mustard
  • 1/2 cup of olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar or Splenda
  • 1-2 teaspoons of cumin
  • juice of one lemon
  • juice of one lime
  • 1 teaspoon of garlic, crushed
  • 1 teaspoon light mayonnaise
  • salt and pepper

Directions for this Kosher Recipe

  1. In a large serving bowl combine all ingredients except for taco chips.
  2. Blend salad dressing ingredients
  3. Pour and toss
  4. Top with taco chips and serve.
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