Some of us love fish tacos, others tolerate fish tacos at our house. I try to make them every once in awhile to please the whole family, and it helps that they are super easy
Corn tortillas (or flour)
Breaded fish (our favorite is breaded parmasean tortilla tilapia from costco)
black beans (optional)
coleslaw type lettuce
lime
salsa (optional)
sour cream (optional)
tarter sauce (optional)
Place your fish in the oven and cook according to directions on the box. While cooking your fish you can prepare your corn tortilla's, put a little oil in a skillet and cook each tortilla on each side for 1-2 minutes. This is also when you would heat up your black beans.
Once everything in heated; assemble. Place your fish in your tortilla along with some cabbage or coleslaw and squeeze with lime juice. If you are going to use black beans, I either serve them on the side or place them first in my tortilla shell, topped with fish, cabbage, lime, etc. Now you just top it off with any other toppings you want, salsa, sour cream, or tarter sauce.
So here you are super easy and yummy too.
Happy Eating!
Showing posts with label mexican. Show all posts
Showing posts with label mexican. Show all posts
Wednesday, February 23, 2011
Sunday, February 13, 2011
Steak quesidilla's
Another simple and easy dinner idea. I used my great steak recipe from here to give my steak some spice.
2 pound beef sirloin, cut into thin 2 inch strips
1/2 t. salt
1 t. black pepper
1 t. paprika
1 t. chili powder
1 t. onion powder
1 t. garlic powder
1 t. dried thyme
1 t. dried basil
2 T. olive oil
1/2 onion, diced
1 green pepper, sliced
burrito size tortilla shells
Mexican cheese
any desired toppings, such as sour cream or salsa.
Thinly slice your steak and place in a large bowl along with the diced onion. In separate small bowl, mix all of your spices, then sprinkle half the seasoning on meat and onions, mix and then sprinkle the rest of the seasoning and mix again.
Then place 2 T. olive oil in a frying and heat, add your meat mixture and cook until done to your likeness.
When your steak is done sprinkle Mexican cheese on half of a burrito size tortilla shell add some of the steak, and a little more cheese, you could also add a little salsa in here at this point too. Fold tortilla in half and place in microwave for 1 minute, let cool and eat. Simple and easy and delicious too.
Happy Eating!!!
2 pound beef sirloin, cut into thin 2 inch strips
1/2 t. salt
1 t. black pepper
1 t. paprika
1 t. chili powder
1 t. onion powder
1 t. garlic powder
1 t. dried thyme
1 t. dried basil
2 T. olive oil
1/2 onion, diced
1 green pepper, sliced
burrito size tortilla shells
Mexican cheese
any desired toppings, such as sour cream or salsa.
Thinly slice your steak and place in a large bowl along with the diced onion. In separate small bowl, mix all of your spices, then sprinkle half the seasoning on meat and onions, mix and then sprinkle the rest of the seasoning and mix again.
Then place 2 T. olive oil in a frying and heat, add your meat mixture and cook until done to your likeness.
When your steak is done sprinkle Mexican cheese on half of a burrito size tortilla shell add some of the steak, and a little more cheese, you could also add a little salsa in here at this point too. Fold tortilla in half and place in microwave for 1 minute, let cool and eat. Simple and easy and delicious too.
Happy Eating!!!
Tuesday, February 8, 2011
Chicken Burritos in the Crockpot
YUM! I love these easy burritos and so does my whole family. This is a super great meal for when I wake up and realize I didn't thaw the meat the night before, whoops! I am really good at that. We started making these about a year ago, I combined a recipe I found online called Salsa Chicken and a friends Burrito recipe. I haven't tried this with any meat other than chicken, but the chicken is fab. It makes enough to feed our family with leftovers.
3 large chicken breasts
1 packet taco seasoning ( or homemade, whatever you prefer)
1 jar salsa
1 can cream of mushroom soup
1 can refried beans
Mexican shredded cheese blend
large burrito shells
Put chicken in your crockpot (frozen or thawed) and sprinkle with taco seasoning, pour in salsa and cream of mushroom soup. Let cook on low 6-8 hours .
Remove chicken and shred it with fork. Now here you can go one of two ways, I will tell you the way I usually do it first. I spoon a little of the sauce from the crockpot into the bottom of a casserole dish. Next take your burrito shell and spoon some of the refried beans into it, top with chicken, Mexican cheese, and more of your salsa mixture. Roll up your burrito and place seam down and repeat with remaining burrito's you can make these as full as you like. It will just change the amount you make. Lastly spoon the rest of the salsa mixture over the top of your burritos and sprinkle with cheese.
The other way to do this would be to add the chicken back into your salsa mixture and spoon it into your burritos at the same time. And then top it with your salsa/ chicken mixture. The reason I don't usually do it this way is because I like to pour the salsa mixture alone on top, but you could also just reserve some for later too. Just do whatever floats your boat.
Bake covered at 350 degrees for about 30 minutes until completely heated through.
Top with sour cream, or more salsa and enjoy!
Happy Eating!
3 large chicken breasts
1 packet taco seasoning ( or homemade, whatever you prefer)
1 jar salsa
1 can cream of mushroom soup
1 can refried beans
Mexican shredded cheese blend
large burrito shells
Put chicken in your crockpot (frozen or thawed) and sprinkle with taco seasoning, pour in salsa and cream of mushroom soup. Let cook on low 6-8 hours .
Remove chicken and shred it with fork. Now here you can go one of two ways, I will tell you the way I usually do it first. I spoon a little of the sauce from the crockpot into the bottom of a casserole dish. Next take your burrito shell and spoon some of the refried beans into it, top with chicken, Mexican cheese, and more of your salsa mixture. Roll up your burrito and place seam down and repeat with remaining burrito's you can make these as full as you like. It will just change the amount you make. Lastly spoon the rest of the salsa mixture over the top of your burritos and sprinkle with cheese.
The other way to do this would be to add the chicken back into your salsa mixture and spoon it into your burritos at the same time. And then top it with your salsa/ chicken mixture. The reason I don't usually do it this way is because I like to pour the salsa mixture alone on top, but you could also just reserve some for later too. Just do whatever floats your boat.
Bake covered at 350 degrees for about 30 minutes until completely heated through.
Top with sour cream, or more salsa and enjoy!
Happy Eating!
Thursday, February 3, 2011
Mexican Mess Up (AKA taco salad)
My husband is not a lover of homemade taco's or taco salads but had no complaints about this salad. I got this recipe from $5 dollar dinners and halved it to the following. It fed my family of 3 1/2 with leftovers for my hubby to take to work and for me for lunch the next day. I grew up eating taco salads pretty much just like this minus the pinto beans and tomato sauce so I thought I'd give it a try. I liked the added tomato sauce.
Taco Salads.
1 lb ground beef
1 onion, diced
taco seasoning
1 (15 oz) can pinto beans
1 (15 oz) can tomato sauce
shredded lettuce
shredded cheese
tortilla chips
assorted toppings, tomatoes, olives, sour cream, salsa, ranch, etc.
1. Brown your beef and onion and taco seasoning.
2. Add drained pinto beans and tomato sauce and let simmer about 15 minutes.
3. Spoon meat mixture over chips, top with shredded lettuce and cheese and any other toppings you so desire.
Taco Salads.
1 lb ground beef
1 onion, diced
taco seasoning
1 (15 oz) can pinto beans
1 (15 oz) can tomato sauce
shredded lettuce
shredded cheese
tortilla chips
assorted toppings, tomatoes, olives, sour cream, salsa, ranch, etc.
1. Brown your beef and onion and taco seasoning.
2. Add drained pinto beans and tomato sauce and let simmer about 15 minutes.
3. Spoon meat mixture over chips, top with shredded lettuce and cheese and any other toppings you so desire.
Friday, February 5, 2010
Enchilada Lasagna
I have tried many "mexican" lasagna's and this one was by far my favorite. Brent and I both really enjoyed it and I definitely will make it again. Trena wasn't a fan, but this is not surprising, she hasn't liked much of anything I've cooked lately. She said it was spicy, and it did have a little spice to it, but nothing that required needing a drink of water. And after the first few bites you hardly noticed the spice. I made it using mild everything, and will probably make it with medium enchilada sauce next time (and when Trena is not home).
ENCHILADA LASAGNA
1 (16 oz) can refried beans
1 (4 oz) can diced green chiles
1 (15 oz) container ricotta cheese
1 egg, lightly beaten
2 tsp. mexican seasoning
1/2 tsp. salt
2 (10 oz) cans enchilada sauce
18 corn tortillas
1 (11 oz) can mexicorn, drained
2 (6 oz) pkgs. grilled chicken strips, cut into pieces
3 c. shredded mexican-blend cheese
1. Heat oven to 400 degrees.
2. Blend refried beans and chiles. Cover; and microwave on high 1 minute.
3. Stir together ricotta, egg, mexican seasoning and salt; set aside.
4. Spread 1/2 C. of the enchilada sauce evenly in a 9x13 pan.
5. Overlap 6 corn tortillas to create a layer.
6. Spread 1/2 each of the bean mixture and ricotta mixture evenly over tortillas.
7. Top with 1/2 the drained mexicorn, 1/2 the chicken, and 1 c. shredded cheese.
8. Top with 1/2 c. enchilada sauce.
9. Add 6 more tortillas and top with a 1/4 c. enchilada sauce.
10. Repeat layering the bean mixture, ricotta mixture, mexicorn, chicken, and 1 c. shredded cheese.
11. Top with 1/2 c. enchilada sauce and last 6 tortillas.
12. Spread with remaining enchilada sauce; and sprinkle with remaining 1 c. shredded cheese.
13. Cover with foil; bake at 400 degrees for 40-45 minutes or until bubbly.
14. Let stand 5 minutes, and dig in.
Weight watchers points for 1/12th of the lasagna: 6 points ( I did use fat free ricotta cheese, but regular mexican blend and points are based on that).
1 (4 oz) can diced green chiles
1 (15 oz) container ricotta cheese
1 egg, lightly beaten
2 tsp. mexican seasoning
1/2 tsp. salt
2 (10 oz) cans enchilada sauce
18 corn tortillas
1 (11 oz) can mexicorn, drained
2 (6 oz) pkgs. grilled chicken strips, cut into pieces
3 c. shredded mexican-blend cheese
1. Heat oven to 400 degrees.
2. Blend refried beans and chiles. Cover; and microwave on high 1 minute.
3. Stir together ricotta, egg, mexican seasoning and salt; set aside.
4. Spread 1/2 C. of the enchilada sauce evenly in a 9x13 pan.
5. Overlap 6 corn tortillas to create a layer.
6. Spread 1/2 each of the bean mixture and ricotta mixture evenly over tortillas.
7. Top with 1/2 the drained mexicorn, 1/2 the chicken, and 1 c. shredded cheese.
8. Top with 1/2 c. enchilada sauce.
9. Add 6 more tortillas and top with a 1/4 c. enchilada sauce.
10. Repeat layering the bean mixture, ricotta mixture, mexicorn, chicken, and 1 c. shredded cheese.
11. Top with 1/2 c. enchilada sauce and last 6 tortillas.
12. Spread with remaining enchilada sauce; and sprinkle with remaining 1 c. shredded cheese.
13. Cover with foil; bake at 400 degrees for 40-45 minutes or until bubbly.
14. Let stand 5 minutes, and dig in.
Weight watchers points for 1/12th of the lasagna: 6 points ( I did use fat free ricotta cheese, but regular mexican blend and points are based on that).
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