Category Archives: Mexican

Easy Crock-Pot Fajitas

Standard

I love crock pot meals…they are so easy and have little work involved besides dumping the stuff in the crock pot.  Sadly, I often am disappointed in crock pot recipes.  We don’t use ingredients with preservatives, artificial flavors, and chemicals which means that many crock pot recipes don’t work for us.  And the recipes I do find many times disappoint in flavor.  But today, I am happy to announce a GOOD crock pot recipe!

Ingredients:

4 chicken breasts
1 onion, sliced
1 green pepper, sliced
1 yellow pepper, sliced
1 lime, squeezed
2 T cumin
2 T chili powder
1 C water

Preparation:

Put everything in the crock pot with the vegetables first.  Set it on low for 8 hours.  Shred chicken.  It’s done!  We wrapped our fajitas with lettuce and added some shredded cheddar cheese and avocado slices.  Delicious!!!

RelishSCDblogspot.com

Mahi Mahi Lettuce Tacos

Standard

The last 2 weeks I’ve been playing the game of “let’s see how long we can make it without grocery shopping.” Thanks to our weekly Abundant Harvest box of fruits and veggies and a semi stocked freezer, we haven’t had to shop! Although, I believe we’ve run out of meat, so tomorrow there will be a grocery shopping trip. Our last meat left in the freezer was some frozen wild caught Mahi Mahi fillets from Trader Joe’s. So I took that + a few choice fruits & veggies + leftover cheese and sour cream and am happy to say, produced a yummy taco spread! Enjoy!

Ingredients:

Trader Joe’s Wild Caught Frozen Mahi Mahi Fillets (These were a first for us, very yummy!)
6 Large Lettuce Leaves
1 Pear
1 Slice of Yellow Onion Finely Chopped
6 Fresh Mint Leaves
10 Spinach Leaves Finely Chopped
1 Lemon Slice
1 C Shredded Cheddar Cheese
Salt, Pepper, and Sour Cream to Taste
Grapeseed Oil

Preparation:

Dethaw the fillets. Season with salt and pepper and oil. Cook according to the directions on the package–I chose to oven roast them which was 6 minutes on each side at 375 degrees. Once meat is done, it will be easy to pull apart to be taco meat.

While the fillets are cooking, mix together the salsa. Chop up the mint, spinach, onion, and pear. Mix together in a bowl. Squeeze lemon over the mixture.

Create tacos using the lettuce as a wrap. Fill the lettuce with the fish, salsa, sour cream, and shredded cheddar cheese.

Enjoy a healthy Mexican meal!

–Jennifer Gunther

Josh’s Taco Meat

Standard

My sweet husband wanted to make dinner tonight. We have a pretty empty refrigerator, but Josh used that opportunity to be creative! He took lean ground turkey (a staple we always have on hand) and dressed it up with spices to make a super flavorful dish!

1 lb. Ground Turkey

1/2 t Salt

1/2 t Black Pepper

1/2 t Garlic Powder

1/2 t Curry Powder

1/2 t Chili Powder

1 t Cumin

1 t Paprika

1/2 C Water

Brown the meat. Add seasonings and water. Simmer uncovered until most of the water evaporates.

We ate this with forks, but you could throw in a salad or wrap it in lettuce and call it a taco.

Yum!

–Joshua Gunther

Make Your Own Taco Seasoning

Standard

We had a ton of lettuce in our CSA box this week so I decided to make Taco Salad for dinner tonight. I hate all the extra added ingredients in the pre-made taco seasoning so I attempted to make it myself. Score! Awesome flavorful taco seasoning made simply from spices I had on hand.

Ingredients:

-2 teaspoons chili powder
-1 1/2 teaspoons salt
-1 teaspoon garlic powder
-1 teaspoon ground cumin
-1 teaspoon paprika
-1 teaspoon oregano

Stir to blend, add to 1 lb ground beef. Add more seasonings to taste. Voila!

–Adapted from southernfoodabout.com and busycooksabout.com

Mexican Pizza

Standard

MEXICAN PIZZA

Ingredients
1 tortilla(s), 6 1/2-inch
4 ounce(s) chicken, breast, oven roasted, skinless
1/4 cup(s) salsa, mild
1/2 cup(s) pepper(s), red, bell, chopped
2 tablespoon pepper(s), green chile, diced
1 cup(s) spinach
2 tablespoon cheese, mozzarella, shredded, low sodium
1/4 cup(s) avocado, sliced

Preparation
Preheat oven to 425 degrees. Spray pan with non-stick spray. Heat over medium heat. Add bell pepper, green chiles and spinach to pan. Cook until spinach is wilted.
Spread salsa on tortilla and top with chicken and spinach mixture. Sprinkle with cheese and bake until cheese melts. Top with avocado slices.

Nutrition Facts
Number of Servings: 1
Amount Per Serving
Calories: 478
Total Fat: 15 g
Saturated Fat: 4 g
Cholesterol: 104 mg
Sodium: 733 mg
Total Carbohydrate: 37 g
Dietary Fiber: 8 g
Protein: 47 g

–From: Jillian Michaels