The day after I made the chicken quinoa taco salad I made quesadillas with the leftovers. Considering that the taco salad was acutally a leftover meal, that means that I got three completely different meals out of our chicken tacos. That's music to my ears for busy weekday dinners and lunches!
Monday, October 15, 2012
Adding quinoa to the mix is a great way to add protein along with other nutrients to this healthy and flavorful taco salad. If you have the chicken and salsa done in advance, it's a quick way to turn leftover tacos into a new meal.
Tuesday, August 17, 2010
Huevos rancheros is a popular Mexican dish consisting of fried eggs on top of lightly-fried corn tortillas, all smothered in cooked salsa. My family's version of this Mexican breakfast incorporates warmed homemade corn tortillas, chunks of chicken, black beans, fried eggs, salsa verde and cilantro.
Saturday, June 26, 2010
My family loves fish tacos. This time we decided to make them a little differently, battering and baking the cod pieces à la Baked Chicken Nuggets with Creamy Bacon Dip. Preparing the fish this way makes the tacos more kid-friendly and they appeal to people who typically aren't seafood lovers, too!
Friday, June 25, 2010
Enchiladas are a great way to get your family to eat seafood. Shrimp, scallops, crab and cod are all good options for the filling because they are firm and have mild flavors.
Monday, June 7, 2010
We liked the carne asada tacos that we made a while ago so much that we decided to make them with chicken. The marinade is very similar to that which we used on the steak. It is such a simple dinner to pull together but the flavors are so satisfying.
Tuesday, May 25, 2010
There are many different flavors in this sandwich that mask the fact that it's made with healthy ingredients. It's colorful, visually appealing and easy to make, too.
Wednesday, May 5, 2010
Celebrate Cinco de Mayo with these festive enchiladas that look like the Mexican flag. Salsa verde, sour cream and red salsa (or red enchilada sauce) represent the three colors of the Mexican flag. They are quick and easy to make and each member of your family can eat their own enchilada flag.
Monday, May 3, 2010
Carne asada literally means "roasted meat" in Spanish and is typically a flank steak or skirt steak that is thinly cut and roasted or grilled. These carne asada tacos were the closest that we have come to replicating the tacos from one of our favorite Mexican restaurants. The corn tortillas were tender and pliable and the steak was tender and juicy.
Thursday, March 4, 2010
Chile verde is a Mexican stew that is traditionally made with pork and a green broth of tomatillos and chile peppers. To make it easy and to keep the pork tender, we use a slow cooker.
Thursday, October 18, 2012
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