INGREDIENTS:

• 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
• Avocados

• 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 (le croix)

DIRECTIONS:

1. Tortillas: 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.
2. Fish: 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.
3. 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.
4. Fill a 12-inch pan with about 2 inch deep oil and heat to 375 degrees F.
5. Working in batches, fry fish until golden, flipping halfway through. Place on paper bag or paper towels.
6. Assemble: Add fish to tortillas and top with Jalapeno Aioli, Cotija cheese, freshly squeezed lemon juice and avocado.

INGREDIENTS:

• 1 bag nacho chips
• Ready made chicken fingers
• 3 oz gruyere cheese, grated
• 4 oz blue cheese, crumbled
• 3 green onions, chopped
• Optional, tomatoes, jalapenos, cilantro
• 1 bottle of Terrapin Ridge Buffalo Ranch Garnishing Sauce

DIRECTIONS:

1. On a baking sheet, place a layer of nacho chips.
2. Add chicken strips cut into bite sized pieces, grated cheese and crumbled blue cheese on top of nacho chips.
3. Place in the oven on broil until the cheese has melted and the chips are toasted.
4. Remove from oven and add remaining toppings of your choice.
5. Drizzle nachos with Terrapin Ridge Farms Buffalo Ranch Sauce.
6. Enjoy hot!

INGREDIENTS:

• 2 Lbs shrimp raw, cleaned and deveined
• 1 jar Terrapin Ridge Farms Nashville Hot Spiced Mustard (reserve 2-3Tbs for crema)
• Wood skewers soaked in water
• 12 Soft tortillas
• 2 Tbs Olive oil
• Toppings: creamy slaw, avocado, Hot mustard crema, lime

DIRECTIONS:

1. Place 4-5  shrimp on each skewer*, continue until all shrimp are skewered.
2. Place skewered shrimp in a shallow dish or pan, brush all sides of shrimp with Nashville Hot Spiced Mustard. Set aside.
3. Heat grill to 400° Brush grates with olive oil. Place tortillas on grill lightly grill each side. About 30-45 seconds per side to achieve grill marks. Place on a serving plate.
4. Place skewered shrimp onto the grill. Cook approximately 3 minutes on each side.
5. Remove from skewers for taco assembly.
6. For Hot Mustard Crema:
7. Mix ¼ cup sour cream, ¼ cup mayo and 2 Tbs (or more to taste) Terrapin Ridge Farms Nashville Hot Spiced Mustard, mix.
8. For tacos, fill a tortillia with 4-5 shrimp, fresh avocado, slaw and a drizzle of crema. Finish with a squeeze of fresh lime.
9. Enjoy!
10. * optional, use two skewers for each 4-5 shrimp to keep shrimp more stable on the skewer while grilling.

INGREDIENTS:

• Makes about 4 servings

• 1 jar of Terrapin Ridge Farms Hot Habanero Bacon Jam

• 1 pound of pulled pork
• 16 oz of corn tortilla chips
• Half pound shredded Monterey Jack cheese
• Half pound shredded sharp cheddar cheese
• 4 tablespoons thinly sliced scallions
• Thinly sliced serrano chiles for garnish

DIRECTIONS:

1. 1 pound of pulled pork add 6 ounces of Terrapin Ridge Farms hot habanero bacon jam and mix well. Set aside.
2. In a small bowl, mix Monterey Jack cheese and sharp cheddar cheese.
3. In a shallow baking dish add 2 ounces of corn tortilla chips. Sprinkle about 2 ounces of your cheese mix on top of tortilla chips. Place around 2 ounces of pulled pork on top of cheese tortilla chips.
4. Repeat process. Place in a 350° oven and bake for 15 minutes until cheese is melted and lightly golden brown.
5. In a microwave safe container heat 2 tablespoons of jam for about 25 seconds.
6. Remove chips from oven sprinkle with 1 tablespoon of thinly sliced scallions garnish with serrano chilies. Pour The hot jam over with chips.
7. Serve with guacamole or sour cream.

INGREDIENTS:

• 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)

DIRECTIONS:

1. Heat the pressure cooker on SAUTE mode until hot.
2. Season the pork pieces with salt and pepper.
3. Add 1 tsp olive oil to the pressure cooker and sear the pork on all sides until browned (about 5 minutes).
4. Remove pork from pressure cooker and set aside.
5. 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.
6. Close the lid and make sure the valve is in the sealed position.
7. Set to HIGH pressure for 80 minutes. Let the pressure release naturally for 10 minutes before fully releasing the pressure.
8. 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 liquid.
9. Serve with warm tortillas, avocado slices, pico de gallo and lime wedges. Enjoy!