Spice up your summer with these colorful and zesty Mexican dishes. Since I like it quick and easy in the kitchen, all of these recipes are no fuss dinners that are full of flavor.
There is nothing more satisfying than digging into a freshly made burrito. With tasty fillings all wrapped up and ready to bite into, you won’t care about making a mess!
1 small onion, diced
2 tbs. olive oil
4 boneless skinless chicken breasts, cut into pieces
1 cup of uncooked rice (I used brown basmati)
1 package of taco seasoning mix (I used Ortega)
3 cups of water
Sauté onions in a large pot with olive oil. Add chicken and cook until no longer pink.
Add rice and taco seasoning to chicken then add water and mix well. Cook until water is absorbed by rice.
While the chicken and rice mixture cooks, dice up some fresh tomatoes and open up a can of corn and black beans.
Serve in a wrap (I use whole wheat) or as a taco bowl with the chicken and rice in bowl with tomatoes, corn and beans layered on top.
This is definitely one of my favorite recipes. It’s super easy and fresh and tasty. I often serve this for Shabbat lunch, buffet style so my guests can create their own tacos with their choice of toppings. Guacamole, salsa, corn salad and shredded cabbage are all great toppings.
1 lb tilapia fillets
¼ cup olive oil
juice of 1 lime
1 small red onion, diced
1 small bunch of cilantro, chopped (about 1/2 cup)
1/2 tsp. teaspoon cajun spice or cumin or fajita seasoning
salt and pepper to taste
SALSA & PURPLE SLAW to garnish (check the site for those recipes!)
Combine olive oil, lime juice, red onion, cilantro, cajun spice as well as salt & pepper in a large zip lock bag.
Place the tilapia fillets in the bag then seal and let it marinate in the fridge for 20-30 minutes.
After it has marinated, bake at 400° for 20 minutes. Using a fork, flake the fish into pieces. Serve in taco shells with salsa and purple slaw.
Similar to a burrito, enchiladas are rolled tortillas filled with meat, rice and veggies that you bake with a tomato based sauce that are usually topped with cheese. Since these are meat based, I left out the cheese. If you opt for a veggie version without the steak, top with shredded cheese before baking.
Ingredients for Steak Marinade:
1 lb. pepper steak, cut into small strips
1/4 cup of olive oil
1/4 tsp. cumin
1/4 tsp. chili powder
Ingredients for Filling:
1 onion, diced
3 cloves of garlic, diced
1 red pepper, diced
1 yellow pepper, diced
1 can of diced tomatoes (14.5oz) – reserve
1/2 cup of sauce on side
1 can of tomato sauce (15oz)
1/4 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. mexican pepper flakes
1 cup of chopped fresh cilantro
salt & pepper to taste
1 cup of uncooked brown rice
2 cups of water
whole wheat wraps
Preheat oven to 400°.
Combine olive oil, 1/4 tsp. cumin, 1/4 tsp. chili powder and pepper steak in a large ziplock bag. Marinate in fridge for 20-30 minutes.
Place rice and water in a pot and bring to a boil, then simmer and cook until water is absorbed.
While the rice cooks and the steak is marinating, sauté onions in a large frying pan until golden. Add in garlic. Cook for several minutes before adding the red and yellow pepper. Mix well and cook for several minutes then add the diced tomatoes and tomato sauce. (Remember to reserve 1/2 cup of sauce on the side) Add spices and mix well. Cook until pepper is tender.
While the tomato and pepper mixture cooks, cook steak strips until no longer pink.
Take the 1/2 cup of reserved tomato sauce and pour on the bottom of a 9×13 baking pan.
Take the whole wheat wraps and one by one fill it with brown rice, tomato, onion & pepper mixture, steak strips and some chopped cilantro. Roll over and place in pan with rolled side facing down. Once you have filled up the pan, pour some of the remaining tomato, onion and pepper mixture on top then place in oven and bake on 400° for 15-20 minutes. Sprinkle on some fresh chopped cilantro before serving.