Snake Oil Chicken Tacos
Snake Oil!? Yes, Snake Oil! The newest Hot Sauce on Tessemaes.com is already taking the internet by storm! In this recipe, James Beard Award winning Chef Spike Gjerde, uses his signature hot sauce to spice up a versatile chicken or fish taco.
2 tablespoons sunflower oil or olive oil
1 teaspoon cumin
1/2 teaspoon crushed coriander
1 teaspoon dried oregano
2 teaspoons Woodberry Pantry Snake Oil
coarse salt
1 pound skinless boneless chicken thighs
or
1 pound fish fillet (blue catfish if you live in the Chesapeake region, or a firm white if you don’t) cut into 1/2-3/4 inch strips
12 small corn tortillas
radishes, pickled jalapenos, cilantro
For the Slaw:
1-2 tablespoon sunflower oil or olive oil
2 tablespoon Verjus or apple cider vinegar
½ teaspoon chili pepper flakes (we used fermented fish pepper flakes)
2 teaspoons honey
½ head medium green cabbage, cored and thinly sliced
For the Salsa:
1-2 tablespoons sunflower oil or olive oil
1 large peeled onion cut into 8 wedges through the root end
2 garlic cloves peeled and crushed
1 28 oz can whole peeled tomatoes, liquid and tomatoes
separated, liquid saved for another use
½ cup cilantro, tough stems removed
Woodberry Pantry Snake Oil
Snake Oil Chicken Tacos
Serves 4
What you Need
For the Tacos:2 tablespoons sunflower oil or olive oil
1 teaspoon cumin
1/2 teaspoon crushed coriander
1 teaspoon dried oregano
2 teaspoons Woodberry Pantry Snake Oil
coarse salt
1 pound skinless boneless chicken thighs
or
1 pound fish fillet (blue catfish if you live in the Chesapeake region, or a firm white if you don’t) cut into 1/2-3/4 inch strips
12 small corn tortillas
radishes, pickled jalapenos, cilantro
For the Slaw:
1-2 tablespoon sunflower oil or olive oil
2 tablespoon Verjus or apple cider vinegar
½ teaspoon chili pepper flakes (we used fermented fish pepper flakes)
2 teaspoons honey
½ head medium green cabbage, cored and thinly sliced
For the Salsa:
1-2 tablespoons sunflower oil or olive oil
1 large peeled onion cut into 8 wedges through the root end
2 garlic cloves peeled and crushed
1 28 oz can whole peeled tomatoes, liquid and tomatoes
separated, liquid saved for another use
½ cup cilantro, tough stems removed
Woodberry Pantry Snake Oil
What to Do:
- For the Tacos: Combine the oil, cumin, coriander, oregano and Snake Oil in a medium bowl. Add the chicken or fish and toss to coat; season with salt. Set aside to marinade at least 15 minutes and up to overnight.
- Place a rack in upper third of oven and set a 12” cast-iron skillet on rack. Preheat oven to 475F. Meanwhile, make the slaw and salsa.
- Slaw: In a medium bowl mix 1 tablespoon oil, vinegar, pepper flakes and sugar. Add cabbage and toss to coat; season with salt. Add more oil if the mixture looks dry.
- Salsa: In a medium bowl mix 1 tablespoon oil, onion, garlic, and tomatoes; season with salt.
- Remove the hot cast-iron pan from oven and add tomato mixture, reserving bowl. Roast in oven till slightly charred, about 5 minutes. Remove charred tomato mixture from pan and place back in the medium bowl.
- Carefully wipe out the cast-iron skillet and return to oven until very hot, 5-10 minutes.
- Meanwhile, place charred tomato mixture in a blender or food processor with ½ cup cilantro; pulse to salsa consistency. Season with Snake Oil and salt to taste; set aside.
- Remove hot cast-iron pan from oven and add marinated chicken or fish. Return to oven and roast until cooked through, stirring once midway, 5-7 minutes for fish or 10-12 minutes for chicken. Shred Chicken before serving.
- Serve the chicken or fish mixture with the slaw, charred salsa, warm tortillas, cilantro, radishes, pickled jalapenos and more Snake Oil.
