These vegetarian tacos are full of a high-protein cheese that doesn't get too gooey when grilled.
Remember that the fish will keep cooking after you take it out of the oven, so don’t be afraid to remove it just before it's cooked through.
Sinigang (probably the most popular of all Filipino soups) is a sour broth with a variety of vegetables. Fish, seafood, meat and poultry can all be made into sinigang, which is soured by a variety of fruits: green or ripe tamarind; lime, lemon or kalamansi, the native citrus fruit; sour guava; and, especially for chicken or pork sinigang, bilimbi (kamias in Filipino), a small, tart relative of the star fruit (or carambola) that tastes remarkably like rhubarb, which we have used here.
Tacos reign supreme in Camille Moore's house. She often makes a double batch of the chicken filling and freezes the leftovers to have on hand in case a sudden taco craving strikes or to save prep time when entertaining. In this recipe, she uses one of her favourite cooking techniques—braising—which guarantees the juiciest, most tender pull-apart chicken thighs you've ever had. Look for dried chilies in major supermarkets and at Latin American grocers.
Never fear dry chicken burgers again. Using your meat thermometer will result in a brilliantly juicy patty every time. Topping this burger with smoky chipotle mayo and sweet sugar snap pea slaw adds great crunch and a hit of spice.
