Recipes
Recipe of Fish Taco
Ingredients: 1 pound white fish fillets 2 tbsps olive oil 1 tsp chili powder ½ tsp cumin salt and pepper to taste 8 small corn or flour tortillas 1 cup shredded lettuce 1 cup diced tomatoes ½ cup diced red onion ½ cup chopped fresh cilantro 1 cup sour cream 1 lime, cut into wedges For The Creamy Lime Sauce: ½ cup sour cream 2 tbsps mayonnaise juice of 1 lime 1 tsp lime zest 1 clove garlic, minced salt and pepper to taste Instructions: Prepare The Creamy Lime Sauce: In a bowl, whisk together the sour cream, mayonnaise, lime juice, lime zest, minced garlic, salt, and pepper. Cover and refrigerate. Prepare The Fish: In a small bowl, mix the chili powder, cumin, salt, and pepper. Pat the fish fillets dry with paper towels. Sprinkle the spice mixture over both sides of the fish fillets, ensuring they're evenly coated. In your SENSARTE Nonstick Frying Pan Skillet, heat the olive oil over medium-high heat. Add the seasoned fish fillets and cook for about 3-4 minutes on each side or until the fish flakes easily with a fork. Assemble The Tacos: Warm the tortillas in a clean, dry SENSARTE Nonstick Crepe Pan for a few seconds on each side until pliable. Place a portion of the cooked fish on each tortilla. Top with shredded lettuce, diced tomatoes, diced red onion, and fresh cilantro. Drizzle the creamy lime sauce over the toppings. Serve the fish tacos with lime wedges on the side for an extra burst of flavor. Enjoy!
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Recipe of Kung Pao Chicken
Ingredients: 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 2 tbsps vegetable oil ½ cup unsalted peanuts 2 cloves garlic, minced 2 tsps ginger, minced 2-3 dried red chili peppers (adjust to your spice preference) 1 red bell pepper, diced 1 green bell pepper, diced 1 zucchini, diced 4 green onions, chopped ¼ cup low-sodium soy sauce 2 tbsps rice vinegar 1 tbsp hoisin sauce 1 tbsp sugar 1 tsp cornstarch dissolved in 2 tablespoons water sesame seeds for garnish (optional) Instructions: In a small bowl, mix together the soy sauce, rice vinegar, hoisin sauce, and sugar to create the sauce. Set aside. Heat 1 tbsp vegetable oil in your SENSARTE Nonstick Deep Frying Pan Skillet over medium-high heat. Add the chicken pieces and stir fry until they turn golden brown and are cooked through. Remove the chicken from the pan and set it aside. In the same pan, add the remaining tbsp vegetable oil. Add the minced garlic, ginger, and dried red chili peppers. Stir fry for about 30 seconds until fragrant. Add the diced red and green bell peppers and zucchini to the pan. Sauté for 2-3 minutes until they start to soften but remain crisp. Return the cooked chicken to the pan and mix it with the vegetables. Pour the sauce over the chicken and vegetables. Stir well to coat everything evenly. Add the cornstarch-water mixture to the pan to thicken the sauce. Continue to cook for another 2 minutes until the sauce has thickened and coats the ingredients. Toss in the unsalted peanuts and chopped green onions. Stir fry for an additional minute. Transfer the Kung Pao Chicken to a serving dish, garnish with sesame seeds if desired, and serve hot over steamed rice or noodles. Enjoy!
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