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    The Ultimate Taco Tuesday Recipes

    Did you know Cinco de Mayo falls on TACO TUESDAY this year?! It is the ultimate taco tuesday and we know the perfect taco recipes to celebrate. From Fish Tacos to Pork Belly Tacos, Terrapin Ridge Farms squeezes, jams and sauces take these tacos from great to unforgettable. These Taco Tuesday recipes are sure to WOW your family this Cinco de Mayo.

    Spicy Chipotle Fish Tacos
    1 lb Tilapia fillets cut into chunks or use shrimp, grouper any meaty type fish
    1 (10 oz) Package tortillas
    3 each Ripe tomatoes, seeded and diced
    1 bunch Cilantro, chopped
    1 each Small head Cabbage, cored and shredded
    2 each Limes, cut in wedges
    ½ cup Terrapin Ridge Farms Spicy Chipotle Sauce
    Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage, drizzle with Terrapin Ridge Farms Spicy Chipotle Sauce and garnish with lime wedges.

    Jalapeno Hatch Chile Pulled Pork Tacos
    5 lbs. boneless pork shoulder blade roast, trimmed and cut into 3 to 4 inch pieces
    2 tsp kosher salt
    1 tsp black pepper
    1 tsp olive oil
    1 Jar Terrapin Ridge Farms Jalapeno Hatch Chile Jelly
    1 cup reduced sodium chicken broth
    1/4 cup freshly squeezed orange juice
    2 tbsp freshly squeezed lime juice
    2 bay leaves (optional)
    Heat the pressure cooker on SAUTE mode until hot. Season the pork pieces with salt and pepper.
    Add 1 tsp olive oil to the pressure cooker and sear the pork on all sides until browned (about 5
    minutes). Remove pork from pressure cooker and set aside.
    Pour the chicken broth, orange juice and lime juice into the pressure cooker and use a wooden
    spoon to deglaze the pot and remove any browned bits stuck to the bottom. Carefully place
    the pork into the liquid. Pour the jar of Jalapeno Hatch Chile Jelly onto the pork pieces then toss in the bay leaves. Close the lid and make sure the valve is in the sealed position. Set to HIGH pressure for 80minutes. Let the pressure release naturally for 10 minutes before fully releasing the pressure.
    Carefully remove the pork from the pressure cooker to a large bowl or cutting board and shred
    into smaller chunks with two forks. Meanwhile turn the pressure cooker to SAUTE mode and
    reduce the liquid till it's about 1 cup (about 10 to 15 minutes). Toss the pork in the reduced
    Serve with warm tortillas, avocado slices, pico de gallo, more Terrapin Ridge Farms Jalapeno Hatch Chile Jam and lime wedges. Enjoy!
    *I use an 8 quart instant pot for this recipe.

    Passion Fruit Chicken Tacos
    Add a tropical flavor to a traditional slaw and taco.
    ½ Head Green cabbage (shredded)
    ¼ Red onion (thin slices)
    1 Mango (julienned)
    ¼ cup Terrapin Ridge Farms Passion Fruit Jalapeno Jam
    2 Tbsp Sour Cream
    1 Pinch Salt
    Olive oil
    8 Chicken tenders
    To taste Salt & Pepper
    Soft Tortilla shells
    Monterey Jack cheese (shredded)
    Cilantro (minced)
    In large bowl, mix together the cabbage, onion, mango, Terrapin Ridge Farms Passion Fruit Jalapeno Jam and sour cream. Season with salt. Next, lightly brush chicken with olive oil. Season chicken with salt and pepper. Place on hot grill and grill for 5 - 6 minutes per side. Place a grilled chicken tender into each soft tortilla shell. Place a nice serving of the mango-passion fruit slaw over chicken and top with some cheese, minced cilantro and a squirt of lime.

    Pork belly tacos with Pineapple Habanero Sauce
    2 pounds of Pork Belly, you will cut into cubes after cooking
    1 jar Terrapin Ridge Farms Roasted Pineapple Habanero Sauce
    Purple Cabbage
    Green Cabbage
    Red Onion
    Cotija Cheese
    Corn Tortillas
    Coat the pork belly in salt, pepper and Terrapin Ridge Farms Pineapple Habanero Sauce and let sit overnight. The next day roast the pork belly in a skillet. At first roast at 450 ° F and then for an hour at 275 ° F. You can sear on the stove after roasting in the oven, however, it is ideal to wrap it tightly in plastic wrap and let it cool to room temperature before searing. For searing, slice pork belly into thick (about 1 inch x inch) pieces. Coat pan in olive oil and wait for it to get hot. Brown the pork belly until crispy.
    Chop up cabbage and red onion. Add the pork belly to the taco shell, spoon Terrapin Ridge Farms Roasted Pineapple Habanero Dip on top. Add the cabbage, red onion and cotija cheese and enjoy!

    Shredded chicken corn tacos with Hatch Chile Cream Cheese and fresh salsa
    4 boneless, skinless chicken breasts
    ¾ cup chicken broth
    Salt and Pepper
    Terrapin Ridge Farms Hatch Chile Cream Cheese
    Fire Roasted Canned Corn (rinsed)
    Fresh Store Bought Salsa or diced tomatos
    Tortillas (hard or soft, up to you!)
    Cook chicken in a crockpot or pressure cooker with the chicken broth. With two forks tear the chicken into shreds. Spread a thick layer of Hatch Chile Cream Cheese onto the taco shell. Add the shredded chicken, rinsed can corn and salsa on top. Enjoy a delicious, mildly spicy, flavorful taco.

    Fried Fish Tacos with Jalapeno Aioli
    Fish Tacos
    1 1/2 lbs. Tilapia or other firm white fish.
    15 small corn and or flour tortillas
    2 lemons
    Terrapin Ridge Farms Jalapeno Aioli
    Vegetable oil
    Fish Taco Batter
    1 cup flour
    1 cup panko breadcrumbs
    1 1/2 teaspoons baking powder
    1 1/2 teaspoons chili powder
    1 teaspoon ground cumin
    1 teaspoon salt
    1/2 teaspoon garlic powder
    1/2 teaspoon onion powder
    1/4 teaspoon cayenne pepper
    1 egg
    1 tablespoon honey
    1 can soda (la croix)
    Heat in a dry seasoned skillet over medium heat. Add tortilla and cook until its golden and
    starts to brown in spots, about 20 seconds, then flip and cook until other side is golden. The
    tortilla should still be soft and pliable, not crispy.
    Mix all the batter ingredients together in a large bowl. Start with half of a can of soda and add
    to get to the consistency of pancake batter.
    Slice fish into strips approximately 4" long. Pat fish very dry and add all of the fish to the batter
    and gently stir to coat.
    Fill a 12-inch pan with about 2 inch deep oil and heat to 375 degrees F.
    Working in batches, fry fish until golden, flipping halfway through. Place on paper bag or paper
    Add fish to tortillas and top with Jalapeno Aioli, Cotija cheese, freshly squeezed lemon juice and avocado.