The Best Fish Tacos

Fish:

2 pounds white fish, like tilapia, cod, rockfish or halibut
¼ cup olive oil
¼ cup fresh lime juice
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon coarse, kosher salt, use a bit less if using table salt
⅛ teaspoon cayenne pepper, more or less to taste

Sauce:

½ cup sour cream

½ cup mayonnaise

3 tablespoons fresh lime juice

1 teaspoons sriracha sauce

1 teaspoon garlic powder

Tortillas + Toppings:

12 (6-inch) corn or flour tortillas

finely shredded cabbage

fresh cilantro

diced avocados

pico de gallo (see note)

Cotija or queso fresco cheese

lime wedges

Place fish in shallow dish or ziploc bag. Whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt and cayenne. Pour the marinade over the fish and toss to coat all sides of the fish. Cover and place in the refrigerator to marinate for 30-45 minutes.

For the sauce, whisk together all the ingredients until well-combined. Refrigerate until ready to use. The sauce can be made several days in advance.

Cook the fish using a grill, air fryer, oven or stovetop. Timing will depend on the thickness of the fish and exact temperature. Keep a close eye on the fish and cook until it easily flakes with a fork and is no longer translucent/raw in the center. An instant-read thermometer should register 140 degrees F at the thickest part.

Grill: preheat a grill to medium-high, lightly oil the grates (or use a grill basket), and cook the fish for 2-3 minutes per side.

Air Fryer: preheat an air fryer to 370 degrees for 2-3 minutes. Lightly grease insert of air fryer. Add fish in a single layer and cook for 6-7 minutes.

Oven: preheat oven to 375 degrees F. Line baking dish with aluminum foil and lightly grease with cooking spray. Add fish in a single layer and bake for 3-5 minutes per side.

Stovetop: heat 1-2 tablespoon olive oil in a large nonstick skillet over medium heat. Add the fish in a single layer (don't crowd the pan; may need to cook in batches), and cook for 3-4 minutes per side.

After cooking, season to taste with additional salt and pepper!

Serve the fish on warmed corn or flour tortillas piled high with toppings and drizzled with sauce.

Recipe and image from Mel's Kitchen Cafe

Mexican Street Corn Salad

3 to 4 cups frozen corn
1 tablespoon butter
1 tablespoon oil
¼ cup mayonnaise, light or regular
¼ cup sour cream, light or regular
¼ cup chopped fresh cilantro, plus more for topping
2 tablespoons fresh lime juice
1 teaspoon chili powder
1 teaspoon salt, I use coarse, kosher salt
¼ teaspoon ground cumin
⅛ to ¼ teaspoon smoked paprika, can sub regular paprika
Pinch black pepper, I use coarsely ground
¼ to ½ cup crumbled cheese, like queso fresco, cotija, or feta
Lime wedges or slices, for garnish

For the corn: for corn kernels, heat the butter and oil in a skillet until sizzling. Add the corn in an even layer and let cook for 1-2 minutes without stirring. Continue to cook, tossing, until sizzling and golden, another 2-3 minutes. 

For the dressing: in a medium bowl, whisk together the mayo, sour cream, cilantro, lime juice, chili powder, salt, cumin, paprika and pepper.

Add the corn kernels and stir to combine well (I like to add the corn when it is still slightly warm). Add additional salt and pepper to taste, if needed.

Sprinkle top of salad with cheese, additional cilantro, and serve with fresh lime wedges or slices. Salad is delicious warm, room temp, or chilled.

Recipe and image from Mel's Kitchen Cafe

Pico de Gallo

6 roma tomatoes, chopped

1 large onion (white, yellow, or red), chopped

1 large or 2 small jalapeno peppers, ribs and seeds removed, finely chopped

1 bunch fresh cilantro, chopped

juice of 1 lime

1 tsp salt

Combine in a medium bowl. If preparing in advance, reserve the salt until ready to serve. (The salt will draw liquid out of the tomatoes and make it watery - which is fine! Just serve with a slotted spoon.) Makes a big batch.

Image from cookieandkate.com 

Floating Taco Bowls

1 ½-2 pounds lean ground beef or ground turkey

½ cup chopped onion

2-3 cloves garlic, finely minced or 1 teaspoon garlic powder

1 can (6-ounces) tomato paste

1 can (15-ounces) tomato sauce

3 cups chicken broth, I use low-sodium

½ cup long grain, basmati, or jasmine white or brown rice

1 can (15-ounces) black or pinto beans, rinsed and drained

1 tablespoon chili powder

2 teaspoon ground cumin

1 teaspoon salt

½ teaspoon paprika, smoked or sweet

½ teaspoon dried oregano

¼ teaspoon black pepper

Creamy Lime Dressing:

1 cup buttermilk

½ cup mayonnaise

4 ounces cream cheese, softened to room temperature

¼ cup fresh cilantro, more or less to taste

2 tablespoons fresh lime juice

1 teaspoon salt

½ teaspoon onion powder

½ teaspoon garlic powder

Pinch of black pepper

Toppings:

Corn chips (aka Fritos), lightly crushed

Shredded cheese

Chopped lettuce

Chopped tomatoes

Sliced olives

Diced avocados

Stovetop Directions: In a deep 12-inch skillet, electric skillet, or saucepan set over medium heat, cook the ground beef or turkey, onion, and garlic with a pinch of salt and pepper. Break the meat into small pieces as it cooks; continue cooking until the meat is no longer pink. Drain excess grease and return to the heat.

Add the tomato paste, tomato sauce, chicken broth, rice, beans, chili powder, cumin, salt, paprika, oregano and pepper. Stir well to combine. Bring to a simmer and cook for 30-35 minutes, uncovered, until the rice is tender. Stir often and moderate heat to prevent sticking.

For the dressing: combine all the ingredients together in a blender and process until smooth.

Serve the taco meat over crushed corn chips. Top with shredded cheese, lettuce, dressing, and any additional toppings your heart desires (like, tomatoes, olives, avocados, etc).

Recipe and image from melskitchencafe.com

Beef Empanadas

1 lb. ground beef

1/2 large onion

1 4oz can diced green chiles

1 tsp. salt

1/2 tsp. garlic powder

1 tsp. cumin

1 tsp. chili powder

1/4 tsp pepper

shredded cheese

1 egg

pie crust dough (2 pkgs pre-made or homemade)

In a large skillet, cook ground beef and onion until cooked through. Drain fat. Add green chiles, salt, garlic powder, cumin, chili powder, and pepper. Cook for 2 more minutes. Set aside.

Preheat oven to 400*. Prepare a baking sheet with cooking spray or a silicone mat. Roll out pie crust dough. Cut 8 circles with a 6" circle cutter/dough press. Set dough circle on press. Fill each circle with about 1/4 cup filling, then sprinkle with cheese. Press edges with dough press. (Alternatively, seal edges with a fork.) Beat egg and brush on top of each empanada. Set on baking sheet.

Bake 10-15 min, until golden brown. Makes 8 - 6" empanadas.

Recipe and photo adapted from lecremedelacrumb.com

Freezer Beef and Bean Burritos

 1 1/2 pounds lean ground beef
 1 cup chopped onion
 1 teaspoon salt
 1/4 teaspoon black pepper
 3 cans (16 oz ea) refried beans OR 6 cups homemade refried beans*
 3 cans (4 ounces) green chiles (mild, medium or hot, depending on preference)
 1 1/2 cups (12 ounces) green taco sauce
 1 1/2 cups (12 ounces) red taco sauce
 1/2 cup (4 ounces) salsa, green or red
 1 teaspoon ground cumin
 1 teaspoon chili powder
 1/2 teaspoon garlic powder
 1/2 teaspoon onion powder
 6 to 7 cups shredded cheese (I prefer using a mix of cheddar and Monterey Jack)
 20 10-inch tortillas or 30 8-inch tortillas

In a large saucepan, brown the ground beef and onion with the salt and pepper until cooked through, breaking the meat into small pieces as it cooks. Drain excess grease.

Add the remaining ingredients (except for the cheese and tortillas) and mix to combine. Heat through, stirring often to prevent sticking. Add additional salt and pepper to taste.

Let the mixture cool slightly. Spread about 1/3 to 1/2 cup of the filling on each tortilla (depending on the size of the tortilla and how stuffed you want them). Sprinkle about 1/4 cup cheese (or so!) on the filling. Fold in the sides and then roll the burrito closed.

Wrap each one individually in plastic wrap and then put them in large ziploc bags and freeze. Makes about 30.

To reheat, unwrap burrito from plastic wrap and microwave for one minute. Poke holes in the semi-thawed burrito with a fork or cut the burrito in half and microwave for 1-minute intervals until heated through. They'll be piping hot! Eat carefully.

*For the homemade beans: I make them in the Instant Pot as directed, then I drain them really well before mashing them. They end up being very thick, which helps the burrito mixture to be less runny. After I take out the 6 cups that I need for this recipe, I add back in some of the beans' cooking liquid to get a better consistency for regular use.

Recipe from Mel's Kitchen Cafe 

Instant Pot Refried Beans

1 tablespoon olive oil

1 jalapeño, cored, seeded and finely chopped

1 small onion, chopped (about 1/2 cup)

3-4 cloves garlic, finely minced

1 1/2 pounds dry pinto beans, rinsed

8 cups water

4 cups low-sodium chicken or vegetable broth

2 teaspoons salt

2 tablespoons white vinegar

INSTRUCTIONS

In the insert of an electric pressure cooker (or in a stovetop pressure cooker), heat the oil (using the Sauté function on the InstantPot) and add the jalapeño, onion, and garlic, and sauté for 1-2 minutes, stirring often.

Add the rinsed and drained beans, water, broth, salt and vinegar.

Secure the lid on the instant pot and cook on high pressure for 35 minutes.

Let the pressure naturally release. Reserve two cups of the liquid in a separate bowl.

Drain the rest of the liquid off the beans. Using an immersion blender, potato masher (or spooning the beans into a blender), process/mash to the desired consistency, adding reserved cooking water, if needed for a smoother/softer consistency. Refrigerate for up to a week or freeze for several months.

Angie's Notes:

I can fit 2 lbs of dry pinto beans in my 6 quart instant pot - the beans are a bit older. Start with 1 1/2 lbs, but if the beans don't come close to the max line on the IP when cooked, you can probably increase the amount next time. In an 8 quart IP you can cook 2 1/2 to 3 lbs of beans.

Recipe and photo from Mel's Kitchen Cafe

Mel's Beef Enchiladas

1 (2-3 pound) chuck or sirloin beef roast

2 cups low-sodium beef broth

2 tablespoons apple cider vinegar

1 cup (8 ounces) salsa

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup cornstarch

10 6- or 7-inch flour or corn tortillas

2 cups shredded cheddar jack cheese

Fresh cilantro (optional)

Cut the beef roast into thirds and add to an instant pot. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast. Cook on high pressure for 55 minutes. Natural release pressure for 10 min, then quick release.

Remove the roast and place in a large bowl or shallow pan (like a 9X13). Shred with 2 forks. Pour the mixture from the instant pot into a saucepan and bring to a simmer. (This can also be done in the instant pot on the saute setting.) In a small bowl, whisk together the cornstarch with about 2-3 tablespoons water. Whisk the slurry into the simmering liquid and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.

Pour about 1/2 cup sauce in with the beef and toss. Spread another 1/2 cup sauce on the bottom of a 9X13-inch pan. Fill each tortilla with some of the beef mixture and a sprinkle of cheese. Roll up and place in the pan. I usually try and fit ten enchiladas in a 9X13-inch pan (if the pan is lengthwise, two rows of five).

Pour the remaining sauce over the enchiladas (you may not need to use all the sauce if you feel like it will drown the enchiladas or you may need to reserve some for an additional pan if you made more enchiladas due to a larger roast, etc.). Top with more cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving. Sprinkle with fresh cilantro, if desired, and serve.

Recipe and photo from Mel's Kitchen Cafe 
(adapted slightly for instant pot - see original recipe for slow cooker directions)

Homemade Taco Seasoning

I'm really fond of the seasonings in The Best Ground Beef Taco Filling, so I wanted to try having a larger quantity of it to have on hand for that recipe, as well as any other that calls for taco seasoning. Homemade is just tastier and cheaper than the store bought packets!

3 Tbs chili powder
2 Tbs ground cumin
2 Tbs ground coriander
1 1/2 tsp salt
1 1/2 tsp pepper
1 tsp garlic powder
1 tsp onion powder

Combine and store in an airtight spice container.

Mexican Jambalaya

This is a tasty way to use up some leftover rice! It's really flexible, just add whatever you have on hand and season to taste.

1 Tbs oil
1/2 onion, diced or sliced as desired
green or red pepper, diced (opt.)
   (other vegetables optional: zucchini, etc.)
1 can diced tomatoes, diced tomatoes with green chilies (or 1 1/2 cups salsa*)
1 can black beans, rinsed
1 can corn or hominy, rinsed
shredded chicken, opt.
2-3 cups cooked rice (we prefer brown)
chili powder* to taste
cumin* to taste
salt and pepper to taste
*if using salsa, may not need as much seasoning

Saute the onion and vegetables in the oil. Add the tomatoes and cook off some of the liquid (or add the salsa). Add the beans, corn/hominy, and rice. Stir and cook until heated through.

Crock Pot Santa Fe Chicken

24 oz (1 1/2 lbs) chicken breasts
14 oz can of diced tomatoes
4 oz can diced green chilies
15 oz can black beans, rinsed and drained
8 oz frozen corn
1/4 c. chopped fresh cilantro
1 1/2 cups chicken broth
3 green onions (or regular onion)
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/4 tsp cayenne pepper
1/2 to 1 tsp salt, to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, green onions, and seasonings in a crock pot. Season chicken breasts with salt and lay on top. Cook on low for 10 hours or high for 6 hours. A half hour before serving, remove chicken and shred, then return to crock pot and stir in. Taste and adjust salt. Keep warm 20-30 minutes to let chicken absorb flavors. Serve: In burritos or tacos, over salad, or over rice (my favorite). Top with your favorite toppings (though it's good even without): Cheese, sour cream, salsa, green onions, tortilla chips, etc.

Instant Pot: Reduce broth to 1 cup. Cook high pressure for 25 minutes, quick or natural release.

recipe via Skinnytaste.com

The Best Ground Beef Taco Filling

2 tablespoons canola oil
3/4 cup chopped onion
1 pound ground beef or ground turkey
1 to 3 garlic cloves
1 tablespoon chili powder*
2 teaspoons ground cumin*
2 teaspoons ground coriander*
1/2 teaspoon salt*
1/2 teaspoon pepper*
1 (8-ounce) can tomato sauce
1 jalapeno, seeded and minced fine
Taco shells
Additional taco garnishes
*May substitute 2 1/2 Tbs of homemade taco seasoning.

In a large skillet over medium heat, add the oil and chopped onion. Cook, stirring often, until the onion is softened, about 4-5 minutes. Add the ground beef and cook, breaking up the meat into smaller chunks, until it is cooked through, about 5 minutes. Off the heat, drain the grease from the meat.

Return the skillet to the heat and stir in the garlic, chili powder, cumin, coriander, salt and pepper. Cook for about 30 seconds and then add the tomato sauce and jalapeno. Turn the heat to low and simmer the meat mixture for about 10 minutes, stirring occasionally. Serve in taco shells with your choice of toppings. (lettuce, tomato, cheese, olives, salsa, sour cream, avocado, etc)

From melskitchencafe.com

Mexican Vegetable Soup

This soup blew me away. The flavors are perfect! This might be my new favorite soup, which is really saying something because there is no cream sauce involved!

1 Tbs. olive oil
1 medium red onion, diced
2 cloves garlic, minced or pressed
1/2 tsp. dried oregano
1/2 tsp. salt
2 carrots, sliced
1 15 oz. can black beans, drained and rinsed
2 medium tomatoes, peeled, seeded, and diced
6 cups of chicken (or vegetable) stock
1/2 cup hominy (found near the canned corn or on the Mexican aisle)
2 tsp. chipotle chilies (*see note below)
1 avocado, peeled and sliced or diced
cilantro leaves, for garnish
2 limes, cut into wedges

Heat the oil in a soup pot. Add the onion, oregano, and salt and cook over medium-low heat until the onion is soft. Add the garlic and stir for 1 minute. Add the carrots, beans, tomatoes, and chicken stock. Simmer for 20 minutes. Add the hominy and chipotle chilies. Simmer for 5 more minutes, then taste for salt.

To serve, ladle soup into bowls then garnish with avocado and cilantro. Serve the lime wedges on the side, but be sure to squeeze 1 or 2 into your bowl before enjoying! Sour cream, shredded cheese, and tortilla chips are optional garnishes as well, but I love this soup even without them.

*Note about chipotle chilies: Buy a can of chipotle chilies in adobo sauce. Remove the chilies and slice them open. While wearing gloves, run each of the chilies under water and remove the seeds (the oil from the seeds can burn your skin and irritate your eyes, so be careful). Finely mince the chilies with a knife or food processor. Save leftover chilies by freezing in desired portions. (see this tutorial from Our Best Bites)

Recipe slightly adapted from sacramentostreet.com

Creamy Beef Taquitos

1 lb. lean ground beef
2 Tbsp taco seasoning
1/3 c. cream cheese
1/4 c. salsa
1 Tbsp lime juice
3 Tbsp cilantro, chopped
2 Tbsp green onions, chopped
1 c. shredded cheese
12 small flour tortillas

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

In a large frying pan over medium-high heat, brown the ground beef and break it up into crumbles as it cooks. Add the taco seasoning and cook the beef about 8 minutes until cooked through. Drain.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, lime juice, cilantro and green onions and stir to combine. Once the beef is browned, add the beef and cheese to the cream cheese mixture and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Place 2-3 tbsp of beef mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll it up as tight as you can. If your tortillas are cracking or breaking, you can microwave them for 10-20 seconds with a damp paper towel over top.

Once rolled, place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or brush with a bit of oil and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip taquitos in salsa, sour cream, or guacamole if desired.

(recipe found here)

Mexican Chicken and Rice Bake

2 chicken breasts (or 6 chicken tenders) cooked and shredded
4 cups cooked brown rice (don't forget the salt)
1 cup frozen corn
1 15 oz can black beans, drained and rinsed
1 cup plain greek yogurt or sour cream
1 4 oz can diced green chilis
1/2 to 1 cup chunky salsa
1 Tbs taco seasoning
1 cup shredded cheese (cheddar, mexican blend, etc)
cilantro for garnish (optional)

Preaheat oven to 350. In a large bowl combine all ingredients except cilantro. Transfer to a 9x13 baking dish (or 2 8x8's, freeze one for later!) and bake for 20-25 min. or until heated through. Garnish with cilantro if desired.

Chicken Enchilada Bake

I've been looking for a new recipe for chicken enchiladas. I was never a real fan of the old stand-by with cream-of-chicken and green chiles. After trying a few recipes, I finally landed on this one. I love it! It's quick, easy, tasty of course, and just a little spicy. Here's my new go-to recipe for chicken enchiladas:

5 cups chicken, cooked and shredded (about 4 large chicken breasts)
1 (10 oz) can Rotel diced tomatoes with cilantro and lime
1 (10 oz) can enchilada sauce
1 c. salsa
2 tsp. taco seasoning
8 oz. cream cheese (softened)
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
6 10-in flour tortillas, cut into 2" pieces
shredded cheese (cheddar or mexican blend)

Spray a 9x13 pan (or 2-8x8's, freeze one for later!). Preheat the oven to 375. Combine the first 6 ingredients. In a separate bowl, combine the black beans and corn. Layer 1/3 of the cut up tortillas in the pan, followed by the chicken mixture, black beans and corn, and topped with a light layer of shredded cheese. Repeat the layers. Finish with a final layer of tortilla pieces topped with cheese. Bake for 25-30 minutes or until cheese is melted.

*I prefer the casserole method, but these could also be made in traditional enchilada style. Fill whole tortillas with chicken mixture, beans, corn, and cheese. Place in your pan, top with more cheese, and bake.

adapted from dashingdish.com

Quinoa Burritos

1 Tbs. oil
1 onion, chopped
2 cloves garlic, minced
3/4 c. quinoa, rinsed
1 1/2 c. chicken broth (1 can)
1 tsp. cumin
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. pepper
1 c. frozen corn
1 can black beans, drained
1/2 c. cilantro, chopped
1 chicken breast, shredded

Saute' onion in oil for 4 min. Add garlic and saute' for 1-2 min. Add quinoa and chicken broth. Stir in seasonings. Bring to a boil, cover, and reduce heat. Cook for 20 min. Stir in corn, black beans, and chicken. Add cilantro before serving. Serve in tortillas w/ sour cream, salsa, and cheese.

Taco Soup

From Mom Dodds' cookbook!

1/2 lb. ground beef
1/2 envelope taco seasoning (or 2 Tbs.)
1 c. sliced carrots
1 c. sliced celery
1 cup beef broth
1 15 oz. can kidney beans
1 15 oz. can chili beans
1 10 oz. can cream of potato soup
1 14.5 oz. can diced tomatoes
1 8 oz. can tomato sauce

Brown the ground beef. Combine with remainder of ingredients in a crock-pot. Stir to mix. Heat on Low for 4 hours. Serve with grated cheddar cheese, sour cream, shredded lettuce, and tortilla chips. Makes 3 quarts.

Mexican Black Bean Dip

1 can whole black beans
1 can corn
1 cup fresh cilantro - chopped thick to maintain flavor
1 cubed avocado
1 tomato diced a bit thick
1 lemon or lime
2 cups salsa

Salt and pepper to taste and if you wish you can add a little bit of taco seasoning. Rinse and drain the black beans and corn. Carefully mix all the ingredients together. Squeeze the lemon juice into the mix, making sure that you cover the avocado in the lemon juice to prevent it from browning. Add salt and pepper. If you are going to keep it in the refrigerator for a few days, don't add the salt until you are ready to serve it.

Mexican Rice Salad

Be sure to make this colorful salad with cold rice. Warm rice will turn it gummy.

juice of 1 lime (about 2 Tbs.)
1/2 cup salsa
1/2 cup Italian salad dressing
4 cups cold cooked rice
1 cup diced red bell pepper
1 cup cooked corn
1/2 cup chopped green onion
1/2 cup chopped cilantro

Mix the lime juice, salsa, and salad dressing in a large bowl. Stir in the rice, bell pepper, corn, green onion, and cilantro. Cover and refrigerate for up to 3 days.