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Video: Gail Simmons serves up three creative tacos

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    >>> we are wrapping up rocking the bar scene with tasty taco.

    >> gail simmons is here again. hey, gail.

    >> are you ready for some tacos?

    >> you bet.

    >> in honor of cinco de mayo , i'm making fun tacos.

    >> i'm crazy for kimchi.

    >> i have marinated flank steaks and i'm going to make --

    >> you're doing a great job.

    >> yeah, great.

    >> i'm going to start. i'm going to start with it.

    >> which you can get in the store everywhere.

    >> yeah. absolutely. so many supermarket brands make it, which is great.

    >> what is it?

    >> it's fermented cabbage. onion, garlic, spice. sometimes it has some fish sauce in it. it's a very classic korean garnh, and it's delicious and really good for you. so i'm goi to have a little bit of cucumbers for crunch, some radish. possibly some scallions. some sesame. just a sprinkle. and i like a little bit more heat. so a little bit on top.

    >> that looks delicious.

    >> there you go, al.

    >> crazy.

    >> this is a healthy, fresh taco.

    >> why am i getting stuff that's healthy?

    >> you don't have to eat it.

    >> i'll eat anything you prepare.

    >> you're going to help me with the salad. i'm going to start with putting my warm taco shell --

    >> our shells are burning.

    >> no, your food is mixing.

    >> put some more on the barbe.

    >> we're also in australia.

    >> we have olive, a little bit of tomatoes, radish, and a lemon vinaigrette which i'll toss in there.

    >> by the way, gail, you can use hard taco shells if you wanted.

    >> these are two kinds. i have a flour tortilla and corn tortilla .

    >> so i just --

    >> yeah. just a little . and then i have some poached salmon i'm going to put right on top. a little bit more salmon here. and then i'm tossing it with some hard boiled eggs .

    >> this is the fanciest fish taco --

    >> it is. this is not your regular fish taco.

    >> enjoy.

    >> this is the best for last.

    >> you forgot your tortilla.

    >> nice and warm. gorgeous.

    >> and this is my southern fried taco. i have a little bit of creamy coleslaw at the bottom. beautiful chicken we made earlier.

    >> yum.

    >> really delicious. and then i'm topping it with two of my secret weapons , pickles and slices of nice salty round pickle rounds, and a little bit of honey lemon and tobasco sauce .

    >> how did you make it?

    >> warm honey, add a little bit of tabasco, let it cool, put it in bottles for easy using.

    >> how do i do this delicately? look away.

    >> i have a mushu taco. and this is my buenos dias taco. it's avocados, jack cheese and then a little bit of cilantro on top.

    >> oh, this is awesome.

    >> and so easy to make. a great way --

    >> so delicious.

    >> it is great to be on the rock bar.

    >> come back any time.

    >> i might just make tacos for the crew for the rest of my life.

TODAY recipes
updated 5/2/2013 10:23:29 AM ET 2013-05-02T14:23:29

Recipe: Krazy for kimchi tacos

  • 1 cup Kimchi (e.g. Trader Joes or Mother-in-Laws)
  • 1 pound marinated flank steak, grilled to medium, thinly sliced
  • 6 scallions, thinly sliced
  • 1/2 cup cucumbers or daikon radishes, thinly sliced or shredded
  • 1 teaspoon sesame seeds
  • Sriracha, for serving
  • Limes, quartered for serving
  • 6-inch tortillas, flour or corn, warmed for serving

Divide and assemble in order listed above.

Recipe: Salmon nicoise tacos

  • Tacos
  • 1/4 cup nicoise olives, pitted, sliced or halved
  • 8 ounces green beans, steamed (haricots verts, if available)
  • 1/2 cup radishes, sliced
  • 2 cups romaine, shredded
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup lemon vinaigrette
  • 6 ounces poached salmon, broken into pieces
  • 4 hardboiled eggs, sliced
  • 6-inch tortillas, flour or corn, warmed for serving
  • Lemon vinaigrette
  • 1/4 cup plus 2 tablespoons fresh lemon juice
  • 1 tablespoon plus 1 teaspoon shallots, minced
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon fine sea salt
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground black pepper

For tacos:

Mix together first five ingredients.  Dress with lemon vinaigrette. Divide and assemble on tortillas.  Top with pieces of salmon and egg slices.

For lemon vinaigrette:

Combine lemon juice, shallot, mustard and salt in a medium bowl; let sit for 10 minutes. Add oil and whisk to emulsify. Season with salt and pepper to taste.  Place in a squeeze bottle to serve.

Recipe: Southern fried tacos

  • Tacos
  • 1 cup coleslaw
  • 2 boneless buttermilk fried chicken breasts, cut into 2-inch slices
  • 1/2 cup dill pickle rounds
  • 1/2 cup Tabasco-honey sauce
  • 6-inch tortillas, flour or corn, warmed for serving
  • Tabasco-honey sauce
  • 1/2 cup honey
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Tabasco (or more if desired)
  • 1 tablespoon water

For tacos:

Divide and assemble in order listed above.

For tabasco-honey sauce:

Over low heat, whisk all ingredients until thoroughly combined and heated through.  Allow to cool.  Place in a squeeze bottle to serve.

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