Ingredients:

• 2 lbs boneless, skinless chicken thighs
• Taco seasoning
• Mango Habanero Salsa (store-bought or homemade)
• Small taco tortillas
• Fresh cilantro, chopped
• Lime wedges
• Tequila

Instructions:

1. Season chicken thighs with taco seasoning and grill until fully cooked.
2. Shred the grilled chicken and assemble your tacos with a generous helping of Mango Habanero Salsa.
3. Garnish with fresh cilantro and serve with lime wedges on the side.
4. Pair each taco with a tequila shooter for an extra kick.

Why It’s a Hit:

• Flavor Explosion: The sweet and spicy kick of the Mango Habanero Salsa takes these tacos to the next level.
• Easy to Share: Tacos are the perfect finger food for a Super Bowl gathering, allowing everyone to dig in without missing a moment of the game.
• Tequila Touch: The tequila shooters add a festive element, turning your snack table into a mini fiesta.

This Super Bowl, ditch the ordinary and score big with these Chicken Tacos and Tequila Shooters. Your guests will thank you, and your taste buds will be doing the victory dance!

As we’re finally able to soak up the sunshine and embrace the good weather of the long awaited summer season, one of the best ways to celebrate the warmth is to enjoy a delicious meal enjoyed among loved ones. This meal captures the very essence of summer, with bright, fresh flavours that go best with a summer breeze!

Let’s start with the star of the show: lobster! Fresh lobster is a tell-tale sign of the season. Here’s our recipe for how to prepare lobster in your quickpot…

Ingredients:

1 1/2 cup cold water

2 tsp salt

2 live lobsters, 1 to 1 1/4 pound each

Preparation:

1. Put the steamer rack in the inner pot and add the water and salt.
   
2. Prepare the live lobsters for cooking, first by inserting a knife deeply into the lobster’s head, this will kill the lobster instantly.
   
3. Remove any rubber bands and immediately put the lobsters in your quickpot.

4. Secure lid with the steam pressure release button in the pressure position. Select “pressure or manual”, set 4 minutes to “high with keep warm at off”. Press “start”. 

5. Once you’re done cooking, release the pressure immediately, remove the lid and take out the lobsters.
   
6. Season according to your preference.

As simple as that, you have a gorgeous helping of fresh, steaming lobster. However, our summer feast does not end there! Cooking on the grill, a quintessential summertime ritual, also has its place in our dinner tonight. Here’s our recipe for grilled chicken skewers using our smokeless electric grill!

Ingredients:

2 cups coriander leaves

1.6 kg chicken thigh filets trimmed

2 tbsp Vegetable Oil

Sea salt and cracked black pepper to taste

1/2 cup water

1 tbsp lime juice

Chipotle seasoning

Preparation:

Add the chicken, oil, salt, and pepper and toss to coat, half the coriander and chipotle seasoning,  Refrigerate for 30 minutes to marinate. 

Preheat a char-grill pan or barbecue to medium heat. Skewer 2 chicken thigh fillets horizontally on 3 metal skewers. Repeat with the remaining chicken fillets. Cook the skewers for 5–6 minutes each side or until charred and cooked through. Slice the skewers and serve.
You may also use shrimps with this recipe or if you’d like to sub it out for a vegetarian option – tofu works well!

If you’ve prepared chicken, shrimp or even tofu using the electric grill, our next recipe makes great use of the protein. One of the things we love about summer is bringing more spice and heat to our palate and one of our favourite ways to turn up the heat is by making everyone’s favourite, chicken tacos!

If you have left over chicken or shrimp, instead of skewering them, slice them and add to some crunchy hard-shell corn tortilla tacos. The best way to serve tacos is using our Taquito taco holder, perfect for four tacos (but no one is counting!), with the Hyacinth serving basket, filled with toppings like red onion, avocado, red cabbage slaw, pickled jalapenos, sour cream, etc. This way, everyone can serve themselves and build their own tacos, a fun and interactive way to eat together!
This was our idea for a  festive summer dinner, there’s something for everyone to ensure that everyone gets a taste of summer with every bite. If you make any of these recipes, please share with us on Instagram by tagging @stokesstores and use the hashtag #StokesMoments.

Bon Appétit!

Print

Ingredients

• 2 garlic cloves finely chopped
• 3 tbsp fresh orange juice
• 1 tsp dried oregano (preferably Mexican)
• 2 cups chopped white onion divided
• 3/4 cup chopped cilantro divided
• 1/4 extra-virgin olive oil plus more for grill
• 5 tbsp fresh lime juice divided
• 1 lb tilapia, striped bass, or sturgeon filets
• Kosher salt
• Freshly ground pepper
• 1 cup mayonnaise
• 4 corn tortillas
• 2 avocados peeled, pitted and sliced
• 1/2 small head of cabbage cored, thinly sliced
• salsa verde
• lime wedges for serving

Instructions:

Stir garlic, orange juice, oregano, 1 cup onion, ¼ cup cilantro, ¼ cup oil, and 3 Tbsp. lime juice in a medium bowl. Season fish with salt and pepper. Spread half of the onion mixture over the bottom of the 11x7x2″ glass baking dish. Arrange fish over onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer.

Whisk mayonnaise, milk, and remaining 2 Tbsp. lime juice in a small bowl.

Prepare a grill for medium-high heat; brush grate with oil. Grill fish, with some marinade still clinging, until just opaque in the center, 3–5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

Coarsely chop fish; arrange on a platter. Serve with lime mayonnaise, tortillas, avocados, cabbage, Salsa Verde, lime wedges, and remaining 1 cup chopped onion and ½ cup cilantro.

Enjoy!

FEATURED PRODUCTS:
https://www.blog.stokesstores.com/en/thinkswiss-2-in-1-grill-and-raclette.html

In North America, we like to adopt the best foods from countries around the world. Tacos are no exception; they have become a tasty tradition to prepare at home for many households around the country. Does Taco Tuesday ring a bell for anyone? This meal brings a wide variety of flavours that are as vibrant and dynamic as dishes that come from much farther.

As a dish that has been enjoyed for many centuries, some sources say before Europeans came to North America, many styles, methods, and flavourings have since been developed to cook and serve tacos! Originally filled with fish, most commonly made today tacos are enjoyed in hard-shells with ground beef.  While that style and those ingredients are a favourite, we invite you to spice up your next Taco Tuesday or Mexican Fiesta dinner party, with a new style of taco:  pulled pork with red cabbage, lime, cilantro, avocado slices and salsa. And what’s even more is that you can easily make this pulled pork two ways – with our pressure cooker or with our slow cooker – you decide!

Whichever way you choose, you’ll love the tender taste of the pulled pork.  Made with some ingredients like BBQ, Worcestershire and Tabasco sauce, this spicy and sweet pulled pork adds new textures and tastes.  While the salsa and avocado bring back all the high notes of classic Mexican dishes we know and love. So, get your sombrero on and your maracas out, and try our pulled pork tacos – two ways!

Directions

In a bowl, mix all ingredients except for the pork, into a smooth puree with the hand blender. Add some salt and pepper to the mix and the roast.

Slow cooker: Put the roast with the sauce in the slow cooker then cover and cook slowly at low heat for approximately 8 hours. You can reduce cooking time to 6 hours by setting the heat on high.After 8 hours, put meat aside on a plate and cover with aluminum foil. Leave it to cool for 15 minutes then pull the meat with a fork. Meanwhile, in a pan, bring the sauce to a boil and let it reduce by half, or until it has a syrup texture. Add meat and mix well.

Pressure cooker: Put the pork and sauce in the pressure cooker. Close the cooker and bring it to pressure over high heat. Reduce the temperature to medium (or just enough to maintain pressure) and continue cooking for 60 minutes (for 4 pounds of pork cut into 8 pieces).

Garnish the tacos or the tortillas with minced red cabbage, lime, cilantro, avocado slices and salsa and enjoy!

Because everyday should be a fiesta!

Click here for a text only version of the recipe!