Street Fish Tacos
with Sesame Sauce
Pour the chicken broth into the inner pot of the Aroma
®
rice cooker. Add the fish to the steam tray
and season with salt and pepper to taste. Place the steam tray into the rice cooker. Close the lid.
Smart Steam for 15 minutes, or until the fish flakes easily. Remove the fish and cut into bite-sized
pieces. Toss the fish lightly with ¼ cup of the salad dressing.
To assemble the tacos, fill each corn tortilla with the fish and cole slaw and drizzle each with the
extra sauce.
Makes 4 servings, 3 street tacos each.
2 cups
chicken broth (or water)
1 lb.
mild, white fish fillets
¾ cup
sesame salad dressing, divided
3 cups
Asian cole slaw salad mix
12
small corn tortillas, warmed
When is a taco a “street taco?” Good question. You see, there are tacos and then there
are other tacos. Tacos are usually good-sized and include fried corn tortillas, fried flour
tortillas or even fried wonton wrappers (if you live in California). Street tacos, on the other
hand, are small and made with steamed corn tortillas. Taco carts on the street sell street
tacos, however, you can also buy them in a restaurant or make them at home, all of which
makes perfect sense.
Have on Hand:
Salt and pepper, to taste
12
25
Seafood Risotto
with White Wine
Place the inner pot into the rice cooker. Add the olive oil to the inner pot. Press the White Rice button.
Add the celery, onion and garlic and sauté for 2 to 3 minutes, using a long-handled plastic spoon to
stir as the vegetables cook. Add the rice and wine and stir again. Cook and stir until the wine is
absorbed, about 5 to 8 minutes. Add the chicken broth and the Worcestershire sauce. Close the lid
and cook until the rice is almost done, about 20 minutes. Add the lobster and the shrimp to the steam
tray and insert the tray into the cooker. Continue to cook until the rice is done, 5 to 8 minutes. To
serve, gently stir the seafood into the risotto and garnish with the parsley.
Serves 6.
2 Tbs.
extra-virgin olive oil
1 cup
celery, finely chopped
1 cup
white onion, finely chopped
3
cloves garlic, peeled and minced
1½ cups Arborio rice, uncooked
½ cup
dry white wine
4 cups
chicken broth
An elegant entrée for a very special occasion!
1 tsp.
Worcestershire sauce
½ lb.
fresh lobster meat, cleaned
and cut into small pieces
½ lb.
medium fresh shrimp, cleaned
and cut into small pieces
¼ cup
fresh Italian parsley, chopped