Tag Archives: mexican

Chicken Tinga Tacos

27 Jul

Eating during the week doesn’t have to be the boring same old. I love mixing up my weekly rotation by making flavor packed fun meals. Who doesn’t love a taco night? I love tacos because they’re so versatile. You can do fish tacos, chicken, beef, veggie, the options are endless. I do have a go-to recipe for my own and its super easy. Check it out.

Chicken Tinga Tacos

Ingredients for Tacos
1 cooked rotisserie chicken, pulled apart in shredded pieces
1 package of McCormick’s Chicken Tinga de Pollo mix – needed ingredients include: 8 oz can of tomato sauce,
1 onion, sliced long, 2/3 cup of water
flour tortillas
Topping sides below + optional others: sliced red and green peppers, sriracha sauce, sour cream, pepper jack shredded cheese, Mexican blend shredded cheese

Chunky Guacamole
2 ripe avocados, crushed and left chunky
sea salt, for seasoning
1 tbsp lime juice or juice of half a lime

Quick Salsa
2 roma tomatoes, diced
1/2 an onion, diced
1-2 tbsp fresh cilantro
sea salt, for seasoning
1 tbsp lime juice or juice of half a lime

Yellow Rice
1 box of Yellow Rice, cooked per package instructions

Instructions
Shred chicken ahead of time. Cook rice per package instructions (will take about 20 minutes). Slice 1 onion and heat in a large skillet until softened. Add McCormick’s seasoning to the skillet with the 8oz jar of tomato sauce and 2/3 cup of water and slowly mix in shredded chicken. Allow to heat through on low heat, covering the pan with foil (5-10 mins) and remove from heat. Meanwhile, make the toppings above by mixing listed ingredients in small bowls. Serve with toppings, chicken, and flour tortillas and everyone will assemble their own taco! Enjoy!

-M

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Easy Enchiladas

10 Jun

Another easy weeknight meal! Spice alert… these pack some serious heat. I wasn’t expecting it but you can actually adjust this by buying or creating a more mild salsa verde. This takes about 10 minutes to prepare – literally! and then an additional 20-30 minutes to bake.

Here’s what you need:
Rotisserie Chicken, Shredded
Pepper jack or Mexican Blend Shredded Cheese (1 bag)
Flour Tortillas (soft)
1 jar of Salsa Verde (or create your own) – found in the ethnic/mexican section of supermarket

Instructions:
Preheat the oven to 350 degrees. Spray a baking dish with cooking spray and set aside. Spread a small amount of salsa verde on the bottom of the baking dish (enough to coat the bottom lightly). To assemble the enchiladas, in the center of each tortilla place a handful of shredded chicken and shredded cheese. fold the enchilada over by one side, and then another and then place fold side down in the baking dish. They can overlap that’s fine! Repeat this until the dish is full, then pour salsa verde over the top and cover enchiladas with cheese. Place into the oven and bake for about 20-30 minutes or until cheese is melted.


Serve and enjoy!

Blackened Salmon

31 Mar

High Protein

I decided to make Blackened Salmon for us to eat for dinner tomorrow (cooking on a sunday for weeknight meals) – I’ve never used this combination of spices or these pretty thin wild salmon fillets before. Came out really good for my first try! Your turn!

Blackened Salmon

Ingredients
1 lb salmon fillets (amt. to your liking)
1 tbsp paprika
1 tsp oregano
1 tsp garlic powder
1 tsp thyme
1 tsp basil
1 tsp black pepper
Olive oil, for drizzling

Instructions
Drizzle olive oil on a skillet on medium-high heat. Combine paprika, oregano, garlic powder, thyme, basil, and black pepper in a small bowl. Drizzle olive oil (about 1/2-1 tsp per each fillet) on the fish, then rub the spice mixture on the fish equally. Top with a little more olive oil to set the spices onto the fish. Place the fish upside down(spice side down) onto the skillet. Let cook and shift from side to side if need be. Serve with veggies or in salad and enjoy!

M.S.