Tacos and More Tacos

Set out a spread of tasty tacos and toppings with these recipes from Executive Chef John Reis of Hilton Harrisburg.


Fish Tacos


1 pound white flaky fish, such as mahi mahi, salmon or Cod

1/4 cup canola oil

1 lime, juiced

1 tablespoons ancho chili powder

1 jalapeno, coarsely chopped

1/4 cup chopped fresh cilantro leaves


1. Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes 

2. Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork. 


Grilled Skirt Steak

Yield:4 servings


1 whole skirt steak, fat trimmed

Kosher salt

Pinch granulated sugar

1 teaspoon cayenne pepper

1 teaspoon sweet paprika

2 teaspoons coriander seed

Extra-virgin olive oil

1/2 cup freshly picked cilantro leaves


1. Preheat a grill over high heat. 

2. Season both sides of the steak with salt, sugar, cayenne, sweet paprika, coriander seeds and a drizzle of extra-virgin olive oil. Rub into the steak and set aside to come to room temperature. 

3. Put the seasoned steak onto the hotter part of the grill and sear for about 2 minutes. Flip and cook for another 2 minutes for medium-rare. Remove the steak from the grill to a cutting board and set aside to rest. 


Garnishes and Salsas and Sauces

– Flour tortillas

– Shredded white cabbage

– Hot sauce

– Sour cream

– Thinly sliced red onion

– Thinly sliced green onion

– Chopped cilantro leaves

– Diced tomatoes

– Tomatillo salsa

– Lime Crème Fraiche

– Chipotle Aioli

– Fresh Tomato salsa

– Guacamole


Tomatillo Salsa


5 tomatillos, peeled and rinsed

1 shallot, halved

1 garlic head, halved

2 jalapenos

Extra-virgin olive oil


2 limes, zested and juiced

1/2 cup freshly picked cilantro leaves


1. Add the tomatillos, shallot, garlic head, jalapenos, extra-virgin olive oil and salt, to taste, to a bowl. Toss to combine and put them onto the grill to char, about 2 minutes.

2. Flip and continue to char on the other side, another 2 minutes. Remove them from the grill and add them to a bowl.

3. Once cool enough to handle, remove the garlic cloves from its husk. Add some olive oil, lime zest and juice, and cilantro leaves and toss to combine. Set aside until cool to room temperature.

4. Add the mixture to a blender and puree until slightly chunky. Taste and season with salt and pepper, to taste, if needed. 


Lime Creme Fraiche



2 cups creme fraiche or sour cream

2 limes, juiced and zest of 1 lime

Kosher salt and freshly cracked black pepper


1. To a small bowl, add the creme fraiche, lime zest and juice, and salt and pepper, to taste, and whisk to combine. Taste and season, if needed. Set aside. 


Chipotle Aioli

Serves: 8, Yield: 0.5 cup


6 tablespoons mayonnaise

2 teaspoons chopped chipotle chiles in adobo

2 tablespoons chopped fresh cilantro

1 teaspoon minced garlic

1/2 teaspoon cumin

4 teaspoons fresh lime juice

sea salt & freshly ground black pepper, to taste


1. Put all ingredients in a blender and blend until smooth.

2. Transfer to a bowl or squeeze bottle, and refrigerate


Homemade Salsa

Makes about 10 to 12 servings


3 large ripe tomatoes, diced

1 small onion, finely chopped

1 small green bell pepper, seeds and veins removed, and minced

1 ea chopped Jalapenos

1 clove garlic, minced

2 tablespoons red wine vinegar

1 tablespoon olive oil

2 Limes Juiced

Other ingredients you may want to add:

1 small red onion, finely diced

2 (15-ounce) cans black beans, drained and rinsed

1 large avocado, peeled and diced

Salt and freshly ground black pepper

1 mango, peeled and diced

1/2 cup pineapple chunks


1. Combine all ingredients, and any extra ingredients you may want to add, in a large glass bowl. Stir well with a spoon. Cover with plastic wrap and chill until serving time.

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