Salsa verde

Salsa verde is a simple fresh tasting salsa made using green tomatoes or tomatillos. This earthy salsa is traditionally pounded to a smooth paste in a mortar and pestle, but a food processor works just as well. Once you make this at home you will never want to go back to the store bought salsas. It's perfect for dipping with tortilla chips and can be used in other recipes such as enchiladas, burritos and wraps, etc.
Tomatillo salsa can be made in two ways. Raw or roasted. Both taste great. Choose your option based on prep time available as the roasted one involves some cooking time. I must say the cooked version has an earthy smoky flavor.

Salsa verde - two ways

Ingredients: 

1 lb tomatillos (husks removed)
2-3 cloves of garlic
3-4 hot chili peppers (serrano/jalapeños) use more/less based on your spice quotient
Handful finely chopped cilantro
1 lime, juice and zest
1⁄2 medium onion, roughly chopped
Salt, to taste

Make raw salsa (salsa verde cruda)

1. Roughly chop all the ingredients and place in a food processor. Start with one chili and add more as needed, depending on how spicy you want your salsa. 
2. Blend until your salsa has reached a smooth consistency. 
3. If you like it chunky then pulse a few times to obtain that consistency.
4. Keeps in the fridge for up to a week.

Make cooked salsa (salsa verde cocida) 

1. Place tomatoes, chilies and garlic on a foil-lined baking sheet and broil on high. 
2. Turn them often. Cook till you see charring (blackened spots) and everything cooks through, takes about 10-15 minutes. 
3. Chilies and garlic will be done before the tomatoes. Remove as each ingredient is done. Cool.  
4. Place everything in a food processor and puree until smooth. 
5. Small chunks are okay if you like your salsa a bit chunky. 
6. Keeps in the fridge for up to a week.

Corn and black bean salsa

This beautiful and delicious salsa is a crowd pleasing dish. Smoky cumin and tangy lime juice adds robust flavor to this simple yet nutritious salad. Filled with the goodness of black beans, corn and veggies it can be served with chips as a starter or as is for a light lunch or serve over rice or inside a tortilla. Be sure to let the salsa sit for 15-20 minutes before serving to let all the flavors blend in.

I usually make corn and black bean salsa during summer for BBQ parties. You can whip up a big batch in minutes. I use fresh corn on the cob, grill them and then shear off the corn kernels with a sharp knife from the husk. Adds a wonderful smoky flavor.

Ingredients: (serves 4-6)
1 can black beans
1 cup frozen corn
1 red pepper
1 large tomato
1/2 large red onion
Few sprigs fresh coriander
1 jalapeno pepper
1 tsp roasted and ground cumin
1 Lime, juice and zest
Salt to taste
1 tsp oil

1. Rinse and drain the black beans. Finely dice pepper, tomato, onion, jalapeno and coriander. Mix all in a big bowl. 
2. Heat a tsp oil in a pan. Saute the frozen corn for a few minutes till slightly charred and heated through.
3. Add the corn to the bean mix. Season with cumin, salt and lime juice and zest. Add more lime juice as desired.
4. Let the salsa sit for 20 minutes before serving. 

Serving suggestions

• Serve with corn chips as a starter
• Serve wrapped up inside a warm tortilla with cheese as a wrap.
• Serve over steamed lime cilantro rice with cheese, salsa verde and guacamole as a burrito bowl.

Tequila lime chicken tacos

It is always great fun to cook with alcohol and this tequila lime marinade is super flavorful and super quick to make. You can play around with the ingredients to change the flavor profile as per your taste. The fresh ingredients in the marinade - jalapeños and coriander, give the green summer feel. Tequila lime chicken is a very versatile ingredient to have at hand. You can use it in tacos, burritos, sandwiches and it goes great as a topping for those lunch salads or light meals.
Olive and tomato salsa gets a briny boost from the olives and the red cabbage slaw gives a color boost to the tacos. All together wrapped inside a crisp corn tortilla - a quick and easy delish taco meal.

Tequila lime chicken Tacos
Ingredients: (serves 4)
8 small corn tortillas
Tequila lime chicken, sliced
Red cabbage slaw (Recipe below)
Tomato olive salsa (Recipe below)
Shredded cheese (optional)
Jalapeno pepper rings

1. Warm the tortillas till lightly crisp
2.  Pile on chicken strips, slaw and salsa on the tortilla
3.  Top with cheese and jalapeno pepper rings. Serve hot.

Tequila lime chicken
Ingredients:

4 boneless skinless chicken breast
Juice and zest of 1 lime
2 tbsp olive oil
3 tbsp tequila
1/4 tsp roasted cumin powder
1/4 tsp oregano
1/4 tsp paprika
Salt and pepper to taste
1/2 jalapeno pepper chopped
3 cloves garlic, grated
4-5 stalks of fresh coriander

1. Combine all the ingredients in a blender and blend to form a smooth marinade.
2. Pound the chicken breasts to an even 1/2-inch thickness. You can do this in a zip-lock bag or between two sheets of plastic wrap. This helps tenderizes the meat and ensures it cooks evenly.
3. Marinate the chicken breasts in the prepared marinade for a minimum of 4 hours.
4. Grill on medium high till cooked through.
5. Rest covered for 10 minutes. Slice and keep aside till ready to serve.

 Red Cabbage slaw
Ingredients: 
1/4 medium red cabbage
2 small carrots
1/2 medium red Onion
Handful fresh coriander
Salt and pepper to taste
1 large clove of garlic, grated fine
Juice and zest of 1 lime
1-2 tbsp olive oil

1. Core and shred the cabbage fine and chop coriander. Grate carrots and thinly julienne red onions. Toss together.
2. In a small bowl whisk together olive oil, lime juice and zest, garlic, salt and pepper.
3. Add the dressing to the veggies and toss to combine. Cover and refrigerate for 30 minutes before serving.

Fresh tomato and olive salsa
Ingredients: 

2 ripe tomatoes, chopped
1 small red onion, chopped
1/4 cup finely chopped coriander
1 small jalapeno pepper, chopped fine
1 garlic minced
5-6 green pitted olives, chopped
Salt and pepper
Juice and zest of 1 lime

1. In a large bowl, toss together all ingredients. 
2. Let sit for 30 minutes to blend flavors. Serve at room temperature or chilled.

Fish tacos with mango avocado salsa

Tonight's dinner

Cajun grilled fish tacos

Mango avocado salsa

Sour cream topping (optional)

Tacos are by far my favorite things to serve during summer. There is less cooking involved, only a whole bunch of chopping and prepping. All the things can be made in advance and then assembled just before serving. If you have to feed a crowd, just prep it all and create a taco bar for everyone to assemble their own tacos. Don't forget the margaritas.  

I love serving sweet fruity salsas with spicy grilled seafood and during summer and there are a lot of delicious fruits to choose from. These Cajun spiced fish tacos with mango avocado salsa are spicy, full of awesome flavor and totally delicious. The Cajun spice rub gives the fish an incredible smoky and spicy taste. The sweet and sour mango avocado salsa adds the summer to the dish. If you have a high spice quotient then add extra jalapeno pepper rings and a few extra dashes of lime juice. really brings out all the flavors.    

Fish tacos with mango avocado salsa

Ingredients: 

Corn tortillas

Cajun spiced Salmon fillets (recipe below)

Shredded cabbage

Mango avocado salsa (recipe below)

Sour cream (or plain hung yogurt)

Lime wedges 

1. Heat the tortillas till lightly toasted.
2. Place shredded cabbage inside the tortilla, followed by Cajun spiced fish.
3. Top with mango avocado salsa and sour cream.
4. Give a little sprinkle of lime and serve with extra salsa.

Cajun spiced salmon

Ingredients: 

Salmon fillets 

Salt to taste

Olive oil

Cajun spice (recipe here)

1. Season the salmon fillets with salt on both sides. Rub the fillets with cajun spice rub and keep aside for 10 minutes. 
2. Spray with olive oil and grill till cooked through. Serve inside corn tortillas with mango avocado salsa. 

Mango avocado salsa
Ingredients:
2 ripe mangoes
2 avocados
1 small red onion
Handful fresh cilantro
Few leaves of fresh mint
2-3 jalapeño peppers
Salt to taste
Lime juice

1. Cut mango and avocado into small bite sized pieces. Thinly slice onion and chop jalapeño, cilantro and mint fine. 
2. In a medium bowl, combine all the ingredients. Chill for an hour to blend the flavors. Serve cold.

Shrimp tostadas

Tostadas are crispy tortillas that are piled high with toppings that are often held in place with a base of guacamole or refried beans. They are just like crisp tacos, only flat. Anything that goes in a taco can go on top of the tostada. So you can use any toppings of your choice - small pieces of grilled fish or chicken, salsa, cheese, sour cream, refried beans. 

The greatest question, however, would be - how to make these crispy tostadas. Most commonly you can take corn tortillas and fry them crisp. Another option, which I prefer as it requires less monitoring, would be to spray them with oil and just stick them in the oven for a few minutes. They come out perfect. While they are cooking you can chop and prep the other toppings. 

These delicious tostadas with smoky shrimps and crunchy sweet and sour pineapple slaw on creamy guacamole are sure to hit the spot and they are perfect for those tropical themed meals. Just add a citrus margarita to make it spectacular.

Corn tostadas

Ingredients:

8 small corn tortillas

Vegetable oil

1. Preheat the oven to 350 F.
2. Spray the tortillas lightly with vegetable oil on both sides.
3. Place on the oven rack and bake for 7-8 minutes till crisp and lightly toasted.
4. Do not overcook. They keep toasting for a bit even after you remove them from the oven.
5. Spread a generous layer of guacamole, top with pineapple slaw and jalapeno peppers. Place the grilled shrimp on top. 
6. Serve hot and crisp.

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Grilled Shrimp

Ingredients:

25 Raw shrimp
Salt to taste
1 tsp Red pepper flakes
2 cloves garlic, grated
1 tsp roasted cumin powder
1 tsp dry oregano
1 tbsp olive oil
1 tbsp lime juice

1. Peel and devein the shrimp.
2. Mix all the ingredients together and grill till cooked through, about 3-4 minutes per side. 
3. Or cook on medium high in a pan for 3-4 minutes per side till cooked through.

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Pineapple Slaw
Ingredients:
Red cabbage
Pineapple
Red onions
Carrot
Fresh coriander
Lime juice
Olive oil
Salt and crushed black pepper

1. Finely shred cabbage, thinly slice the red onion, grate the carrots and chop pineapple and coriander. 
2. Mix lime juice, olive oil, salt, and pepper to taste. 
3. Let flavors blend for 30 minutes before serving.   

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Guacamole

Ingredients:

2 ripe avocados

1 clove of garlic, crushed

Salt to taste

2 tbsp lime juice

Mash the avocados and mix all ingredients together.

Battered shrimp tacos

Tonight's Menu

Crispy battered shrimp tacos with sliced avocado

Grapefruit orange salsa

Jalapeno cream

Beer

Tacos, the traditional Mexican dish made of corn tortilla folded around a simple filling for a weeknight meal or a more elaborate filling fit for an extravagant night of entertaining, are just right for almost any occasion. This version here fits the extravagant bill.
Crispy fried shrimps inside a corn tortilla drizzled with a spicy jalapeno cream and a side of tangy crunchy grapefruit orange salsa - colorful, flavorful spread. I love using fruit in savory dishes like this specially in summer. Certainly adds a lot of color to the plate. Feast for the eyes even before it hits your taste buds.
All the flavors and textures work very well together here. The pairing of crispy fried shrimp with the juicy sweet and sour orange salsa, crunchy cabbage, crisp radish, gentle heat of the jalapenos, silky avocado slices with a drizzle of the jalapeno cream in these tacos is simply divine. A must try.

 

Crispy battered shrimp tacos 

Ingredients:

8 small corn tortillas

Battered shrimp (recipe below)
Shredded cabbage
Thin avocado slices
Thin slices of radish
Jalapeno rings (optional)
Jalapeno cream (recipe below)
Orange grapefruit salsa (recipe below)

1. Warm up the tortillas in a hot griddle till lightly crisp.
2. Place 2 fried crispy shrimps in it.
3. Top with some shredded cabbage, sliced radish and avocado. 
4. Drizzle a tsp if the jalapeno cream on top.
5. Add some jalapeno rings on top if you prefer a spicy taco.
6. Serve with a side of orange grapefruit salsa.

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Crispy battered shrimp

Ingredients: (For 8 tacos)

24 raw shrimps

3/4 cup flour

1/3 tsp baking powder

Salt to taste

Freshly ground black pepper

Water to make a batter

Oil for frying

1. Heat oil in a pan for frying.
2. Remove the shell and vein from the shrimps. 
3. Make a thick batter of pancake like consistency with flour, baking powder, salt  pepper and water.
4. Dip the prepared shrimp in the batter and coat it evenly with the thick batter. Drop them in the hot oil and fry for 2-3 minutes on both sides. Remove the fried shrimp on a plate lined with paper towel to remove excess oil.
5. Keep them there until ready to serve.

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Orange grapefruit salsa

Ingredients: (For 8 tacos)
2 ruby red grapefruits
2 navel oranges
1 small red onion
Handful fresh mint and coriander
1 jalapeno pepper
Salt to taste
Freshly ground black pepper

1. Peel and chop the grapefruit and oranges into small bite sized pieces. Do this in a bowl to catch all the juices that will flow as a result of chopping. 
2. Chop onion, jalapeno, mint and coriander. 
3. Add these to the chopped citrus fruit. Add salt and pepper to taste and mix well.
4. Taste. If the fruit is sour enough then your salsa is ready. Sometimes the oranges and grapefruit are sweeter than you want. In that case add some lime juice to taste. Cover.
5. Refrigerate until ready to serve.

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Jalapeno cream
Ingredients:
1 tbsp mayonnaise
1 tbsp sour cream
3-4 tbsp lime juice
1 tsp lime zest
1 large clove of garlic, grated
1/2 jalapeno pepper minced fine
3-4 sprigs of fresh coriander, chopped fine
Salt to taste (Remember mayonnaise has salt, so use sparingly)

1. In a small mixing bowl, mix together all the above ingredients. It should be a pourable consistency. 
2. Refrigerate until ready to serve.

Mexican Burger

Tonight's menu

Mexican chicken burger

Southwestern Slaw

Pico de gallo

Lime infused Guacamole

Habanero hot sauce

Inspired by the flavors of Mexican cuisine and the American burger, here is a perfect combo that will satisfy your appetite and taste buds alike. This easy to make and healthfully prepared burger uses wholesome ingredients and tastes awesome. Fresh veggies go inside the tangy southwestern slaw, salsa, and guacamole.  A blend of herbs and spices gives the burger itself an earthy and spicy taste. I have used several types of chilies in this meal and each one brings with it a unique flavor note. A must try for all the burger connoisseurs.

Mexican chicken burgers
Ingredients:
1 lb minced chicken
1 egg
1/2 red onion, chopped fine
2-3 cloves garlic (large), grated
Handful fresh coriander, chopped fine
1 tbsp bread crumbs
1-2 tbsp taco seasoning (see recipe below)
Salt to taste

1. Mix all the ingredients together. If the mixture is too soft add some more breadcrumbs. It should be a fairly loose mixture. 
2. Divide into four equal parts and moisten your palms to shape into round patties. 
3. Place in a single layer and cover. Refrigerate for 1/2 hour before cooking. This will set them for easy handling. 
4. Grill for 7-8 minutes per side till cooked through and golden on both sides. 
5. For a Vegetarian option substitute mince chicken with paneer, tofu or boiled potato or a combination of these. I have also tried boiled soy granules mixed with boiled potato. Just keep the flavoring same. You can pan fry or grill these. Comes out great.

To serve

4 Burger Buns

Guacamole (see recipe below)

Cheese

Pico de Gallo (see recipe below)

Sour cream or hung yogurt (optional)

Olives, sliced (optional)

Jalapeno rings (optional)

Southwestern slaw (see recipe below)
Habanero hot sauce (recipe)

1. To serve spread guacamole on the burger bun.
2. Top with the grilled chicken patty followed by cheese and pico de gallo.
3. Top with a dollop of sour cream, olives, and Jalapeno rings.  
4. Serve with a side of Southwestern slaw, pico de gallo, extra guacamole and habanero sauce for an out of the world burger experience. 

Taco seasoning (mix well)
Ingredients (makes 2 1/2 tbsp)
1 tbsp chili powder
1/3 tsp garlic powder
1/3 tsp onion powder
1/2 tsp crushed red pepper flakes
1 tsp dried oregano
1/2 tsp paprika
1 tsp ground cumin

Southwestern Slaw

Ingredients: (serves 4)
1 cup fine shredded cabbage
1/2 red onion thinly sliced
1 jalapeno minced
handful chopped coriander
2 tsp lime juice
2 tsp honey
salt to taste

1. Combine everything and allow to marinate for at least 30 minutes before serving.
2. The longer you you keep it, more flavorful it will be.

Jalapeno Pico de Gallo 

Ingredients: (makes 1 cup)
1 cup diced tomatoes
1/2 red onion chopped fine
2-3 jalapeno peppers minced
handful chopped coriander
1/2 tsp lime juice
salt to taste
Combine everything and mix well.





                                                                       
Lime infused Guacamole 

Ingredients: (makes 1 cup)
2 ripe avocados mashed
2 cloves garlic minced fine
2 tbsp lime juice
1/2 tsp lime zest
salt and pepper to taste

1. Mash the avocados with the lime juice, garlic, and salt. Season with pepper. 
2. Adjust with more lime juice if necessary to taste.

Chimichanga

Chicken Chimichanga 

Chimichanga is a burrito prepared with a choice of meat, vegetables, beans and spices. deep-fried to a golden perfection, and served on a bed of lettuce with cheese and mild sauce. All the yumm flavor in a fried tiny bundle. You can serve it with extra beans on the side or lime cilantro rice. Make sure to serve all the fixins, the experience enhances with every topping you add. 

Ingredients: serves 4
For the Chicken filling
4 tbsp olive oil
1 small red onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (optional)
1 1/2 tsp paprika
1/2 tsp ground cumin
Kosher salt
1 small tomato, chopped
2 tbsp chopped fresh coriander
2 1/2 cups shredded cooked chicken

1. Heat 2 tablespoons oil in a small pan. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, and salt to taste and toast 30 seconds. 
2. Add the tomato and coriander and cook until slightly dry, about 2 minutes. Stir in the chicken and warm through. Remove from the heat.

For the Guacamole

1 avocado
Juice and zest of 1 lime
1 tsp minced garlic
Salt and pepper to taste

1. Mash the avocados with the lime juice, garlic, and salt. Season with pepper. Adjust with more lime juice if necessary to taste.

For the Black beans

1 can black beans, rinsed and drained
1/2 red onion chopped
2 cloves garlic, minced
2 tbsp tomato paste
1/2 tsp chili flakes
1 tsp cumin
1/2 tsp olive oil

1. Heat olive oil in a pan and add onion and garlic. Saute for 1-2 minutes till onions tern pink and add the tomato paste and drained beans. Season with cumin powder and chili flakes and mix well to incorporate the tomato. Set aside.

For Pico de gallo

1 large diced tomato
1/2 diced medium sized red onion
1/4 bunch of cilantro (use more or less depending on your taste)
juice of half a lemon
1/2 teaspoon of minced garlic
1 tsp of salt
1 jalapenos (or more if you prefer it hotter)

1. Mix up all ingredients and keep at room temperature for half an hour to let flavors blend in.

For Salsa Verde: Green Tomatillo Salsa
The slushy, herbaceous freshness of the all-raw tomatillo salsa with the buzz of the fresh hot green chili adds thrill to this dish.

5-6 medium tomatillos, husked, rinsed and roughly chopped
Green chilies, to taste (roughly 2 serranos or 1 jalapeno)
5 or 6 sprigs fresh coriander , roughly chopped
1 clove garlic (optional)
Salt

1. Roughly chop the tomatillos and the chilies. 
2. In a blender or food processor, combine the tomatillos, chilies, cilantro, garlic (if using) and a little lime juice or water. Process to a coarse puree, season with salt.

Other toppings

Mixture of melted 2 tbsp butter with 2 tablespoons olive oil
8 medium sized tortillas, whole wheat or corn
Shredded iceburg lettuce
4 tbsp Sour Cream (I used hung yogurt)
1 cup shredded cheese of your choice
Jalepeno peppers thinly cut in rings
Olives

To Assemble :

1. Warm the tortilla in the microwave. Top with a scoop of beans, chicken mixture, cheese and pico de gallo. 
2. Fold all four sides to make a parcel. Brush with butter-oil mixture and place seam side down on a greased baking sheet. Bake for 8-10 minutes at 450 F, brushing again after you flip.
3. Alternately shallow fry these parcels in a pan at medium heat in olive oil till crisp and lightly brown on both sides.
4. Serve topped with Salsa Verde, sour cream, guacamole, lettuce and olives. You can also serve lime cilantro rice on the side. 

Stuffed Mexican peppers

I am a big fan of peppers. Green, red, yellow, and orange sweet peppers, hot banana peppers, or the milder poblano peppers, I love em all. You will always find peppers in my refrigerator. Eat them raw, enjoy them cooked, super delish as crudites, add to stir-fries, add to salad, chop-em, stuff-em. This super versatile vegetable is a staple in our house. And whenever I have more time on hand to cook, I like to stuff these beauties. Stuffed peppers exist all over the world in different forms and flavors. They can be filled with any combination of grain, meat, beans, and sauces making them the ultimate leftover and pantry cleaning source. 

These Mexican - inspired stuffed green peppers are filled with a blend of brown rice, black beans, and corn. They are hearty, delish and a great option for a vegetarian meal. You can use Poblano peppers instead of the sweet green ones or even multi-colored peppers for a pretty presentation. 

Variation to the rice and beans stuffing:

• Substitute rice with quinoa.
• Add some cooked ground chicken instead of corn.
• Use leftover filling to make tacos, burritos or nachos.
• Serve smothered in enchilada sauce.

Ingredients: (serves 4)

4 large green peppers

2 tbsp olive oil

1/2 red onion chopped fine

2-3 cloves garlic minced

2 large tomatoes crushed

1/2 tsp dry oregano

1/2 tsp cumin powder

1/2 tsp paprika

salt to taste

1 jalapeno pepper chopped fine

1 cup cooked brown rice

1 can black beans, rinsed and drained

1/2 cup frozen corn kernels

1 cup shredded cheese

1. To make the stuffing, heat oil in a pan and add onion and garlic. Cook till pink and add oregano, cumin powder, and paprika. Saute for 10 seconds before adding the crushed tomatoes.
2. Cook for 2-3 minutes till oil separates from the sides. Add corn and jalapeno and saute for another 3-4 minutes till corn is cooked through.
3. Add the beans and rice and salt to taste. Turn off the heat and mix everything till well combined. Taste and adjust the seasoning. Keep aside. 
4. Preheat oven to broil.
5. Wash peppers and pat dry. Cut in half vertically and remove seeds keeping the stem intact.
6. Sprinkle with a little salt and spray with a little oil and place peppers on a greased baking sheet cut side down. Broil for 4-6 minutes till peppers get slightly charred and soft. Remove from oven and turn over. 
7. Preheat oven to 375 F.
8. Fill peppers with the filling, and top with cheese. Back in the oven, cook for 15-20 minutes till cheese melts and peppers are cooked to your preference. Serve hot.

Chicken Fajitas

A favorite with the kids and adults alike at our house. Easy to make and fun to assemble, this is a wonderful weeknight dinner. Every one can customize their own. Pair it with lime margaritas and you have yourself a fiesta.

Ingredients: (serves 4)
For the Black Beans:
1 can black beans, rinsed and drained
1/2 red onion chopped
2 cloves garlic, minced
2 tbsp tomato paste
1/2 tsp chili flakes
1 tsp cumin
1/2 tsp olive oil
Heat olive oil in a pan and add onion and garlic. Saute for 1-2 minutes till onions tern pink and add the tomato paste and drained beans. Season with cumin powder and chili flakes and mix well to incorporate the tomato. Set aside.

For the Fajita peppers and onions:
1 green pepper
1 red pepper
1/4 red onion
2 tsp oil
1/2 tsp dried oregano
cracked black pepper

1. Cut the peppers and onion in long strips. 
2. In a pan over medium heat, add olive oil. Once hot add oregano. Saute for 2 seconds and add all the veggies. Toss on high heat till they char a little. Season with pepper and salt(optional). Set aside. 
3. Alternately you can marinate the peppers and onion in olive oil, oregano and pepper and then grill them.

For the Chicken:
2 chicken breasts
Salt to taste
2 tbsp olive oil
2 1/2 tsp paprika
2 tsp garlic powder
1 tsp black pepper
1 tsp onion powder
1 tsp cayenne pepper
1 tsp dried leaf oregano
1 tsp dried thyme

1. Season the chicken breasts with salt. 
2. Mix all the other spices and olive oil and coat the seasoned chicken breast generously with the spice mix. 
3. Grill the marinated chicken on a moderately hot grill till crisp and brown on the outside and fully cooked to the inside. 
4. Remove from grill. Let rest for 5 minutes. Slice at a diagonal.

For pico de gallo:
1 large diced tomato
1/2 diced medium sized red onion
1/4 bunch of cilantro (use more or less depending on your taste)
juice of half a lemon
1/2 teaspoon of minced garlic
1 tsp of salt
1 jalapenos (or more if you prefer it hotter)
Mix up all ingredients and keep at room temperature for half an hour to let flavors blend in.

Other Toppings:
4 tbsp Sour Cream (I used hung yogurt)
1 cup shredded cheese of your choice
Finely chopped Jalapeno pepper
Hot habanero sauce (optional)
Shredded iceberg lettuce


To Assemble you will need 8 medium sized tortillas:

1. Warm the tortilla in the microwave. Top with a scoop of beans, fajita peppers, chicken, cheese, sour cream, and pico de gallo. Use habanero sauce as per your spice quotient. 
2. Use all or some of the other toppings to make this your own. Many combinations are possible and each family member can get a customized meal. 
3. You can use any type of tortilla for this - plain, whole wheat or corn.

 

Fish Tacos

Baja style fish tacos 

Fish tacos are a reliable choice for 'meals to please', whether you are cooking for family or entertaining friends. This Baja style fish tacos combine the robust flavors of Southwestern Slaw, rich taste of Jalepeno Pico de Gallo and lime infused guacamole. Use a firm fish here which can stand grilling without falling apart. Good choices are mahi-mahi or tilapia. Use corn tortillas if you can find them.

All the taco fix ins

Baja style fish tacos
Ingredients: (serves 4)
4 (5 oz) Tilapia fillets (cut in half)
salt to taste
Marinade
2 tsp cumin powder
2 tsp coriander powder
4 tsp chili powder
1 tsp minced garlic
4 tbsp oil
3 tbsp lime juice
To serve
8 corn tortillas (6 inches diameter)
Southwestern coleslaw (recipe below)
Jalapeno Pico de Gallo (recipe below)
Lime infused guacamole (recipe below)

1. Season the fish with salt. Stir together all the ingredients for the marinade in a bowl. Coat tilapia with the marinade. 
2. Grill the fish on the first side over direct heat until the flesh is firm and well-marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more. 
3. Grill the tortillas on both sides till they have light grill marks about 15 seconds per side. 
4. Center a piece of fish on each tortilla, top with the southwestern slaw and Pico de Gallo. Add a dollop of guacamole and serve immediately.

Southwestern slaw
Ingredients: (serves 4)
1 cup fine shredded cabbage
1/2 red onion thinly sliced
1 jalapeno minced
handful chopped coriander
2 tsp lime juice
2 tsp honey
salt to taste
Combine everything and allow to marinate for at least 30 minutes before serving

Jalapeno Pico de Gallo
Ingredients: (makes 1 cup)
1 cup diced tomatoes
1/2 red onion chopped fine
2-3 jalapeno peppers minced
handful chopped coriander
1/2 tsp red wine vinegar
salt to taste
Combine everything and mix well.

Lime infused Guacamole
Ingredients: (makes 1 cup)
2 ripe avocados mashed
2 cloves garlic minced fine
2 tbsp lime juice
1/2 tsp lime zest
salt and pepper to taste
Mash the avocados with the lime juice, garlic, and salt. Season with pepper. Adjust with more lime juice if necessary to taste.

Nachos

Fully loaded nachos

We all really love nachos in our house. While it is not the best food option nutrition wise, indulging in it once in a while is not too bad. We like our nachos fully loaded. In an attempt to make it a little bit healthier, I avoid using sour cream and decrease the quantity of cheese. Flavor boost comes from the meat and beans sauce and spicy salsa, not to forget the creamy avocados and sharp olives. 
You can add any extras you like. All depends on what you desire. So here goes the recipe for fully loaded nachos as made in our house.  

Step 1: Place a layer of tortilla chips in an oven safe platter

For chicken and beans mixture:
1 lb ground chicken
1 can black beans drained
1/2 red onion diced
3-4 cloves garlic crushed
1 tbsp olive oil
1/2 tsp crushed red pepper
1 tsp cumin powder
salt and pepper to taste

1. In a skillet over medium-high heat add olive oil, garlic and onions. Cook stirring till onions soften and become pink. 
2. Add the ground chicken and cook breaking the lumps with your spatula till meat browns and cooks through.
3. Add the drained beans, all the spices and stir to combine. Add 1/4 cup water and simmer covered for 5-7 minutes to let the flavors combine. Keep hot.

Step 2: Top with meat/beans mixture

For pico de gallo:
1 large diced tomato
1/2 diced medium sized red onion
1/4 bunch of cilantro (use more or less depending on your taste)
juice of half a lemon
1/2 teaspoon of minced garlic
1 tsp of salt
1 jalapenos (or more if you prefer it hotter)

1. Mix up all ingredients and keep at room temperature for half an hour to let flavors blend in.

Step 3: Top with shredded cheese

Other struff:
Corn tortilla chips

2 avocados diced

1-2 jalapenos diced fine

1 cup grated cheese (any one you have at hand) 

Handful olives sliced

Sour cream (optional)

Step 4: Top with pico de gallo, jalepenos and chopped olives

To Assemble:   

1. Place a layer of tortilla chips in an oven safe platter. 
2. Top with half of the meat/beans mixture, followed by 1/3 of pico de gallo and 1/2 the cheese. 
3. Repeat layers and place the platter in the oven at 400 F till the cheese melts. 
4. Alternatively you can microwave the platter in increments of 30 seconds till cheese melts.
5. Sprinkle diced avocado, chopped olives, and the rest of of pico de gallo and serve immediately. 
6. Upper chips crust will be crisp and lower ones will be hot and soft and yummy.  

Step 5: Melt the cheese, sprinkle diced avocado, enjoy

Chicken burrito bowl

This is a deconstructed burrito, largely inspired by Chipotle's burrito bowl. Rice is aromatic with a wonderful lime flavor, black beans are simmered in garlic and cumin, peppers have a charred grilled taste, corn adds the sweetness. I have listed several toppings and you can choose all or a few to make this your own. Omit chicken to make it vegetarian. 

Ingredients: (serves 4 generously)
For the Lime cilantro rice:
1 cup cooked white rice
2 tbsp finely chopped cilantro
1 tsp lime zest

1. Toss the rice with the cilantro and lime zest. Set aside.

For the Black Beans:
1 can black beans, rinsed and drained
2 cloves garlic, minced
1/2 tsp chili flakes
1 tsp cumin
1/2 tsp olive oil

1. Heat olive oil in a pan and add garlic. Saute for 10 seconds and add the drained beans. 
2. Season with cumin powder and chili flakes. Set aside.

For the Fajita peppers:
1 green pepper
1 red pepper
1/4 red onion
2 cloves garlic, crushed
2 tsp oil
1/2 tsp dried oregano
cracked black pepper

1. Cut the peppers and onion in long strips. 
2. In a pan over medium heat, add olive oil. Once hot add garlic and oregano. Saute for 10 seconds and add all the veggies. 
3. Toss on high heat till they char a little. Season with pepper and salt(optional). Set aside.

For the Corn:
1 fresh corn (kernels stripped)
1 jalapeno minced
Juice of 1 Lime
2 tbsp cilantro chopped
pinch Salt
1/2 tsp olive oil

1. Heat oil and toss the corn, jalapeno, lime juice, cilantro, a pinch of salt and a pinch of pepper together for 2 minutes. 
2. Remove from heat and keep aside.

For the Guacamole:
1 avocados
Juice and zest of 1 lime
1 tsp minced garlic
Salt and pepper to taste

1. Mash the avocados with the lime juice, garlic, and salt. Season with pepper. Adjust with more lime juice if necessary to taste.

For the Chicken:
2 chicken breasts
Salt to taste
2 1/2 tsp paprika
2 tsp garlic powder
1 tsp black pepper
1 tsp onion powder
1 tsp cayenne pepper
1 tsp dried leaf oregano
1 tsp dried thyme
1 tsp roasted cumin powder

1. Season the chicken breasts with salt. 
2. Mix all the other spices and coat the seasoned chicken breast generously with the spice mix. 
3. Grill the marinated chicken on a moderately hot grill till crisp and brown on the outside and fully cooked to the inside. 
4. Remove from grill. Let rest for 5 minutes. Slice at a diagonal.

For pico de gallo:
1 large diced tomato
1/2 diced medium sized red onion
1/4 bunch of cilantro (use more or less depending on your taste)
juice of half a lemon
1/2 teaspoon of minced garlic
1 tsp of salt
1 jalapenos (or more if you prefer it hotter)

1. Mix up all ingredients and keep at room temperature for half an hour to let flavors blend in.

Other Toppings:
4 tbsp Sour Cream (I used hung yogurt)
1 cup shredded cheese of your choice
Finely chopped Jalapeno pepper
Hot habanero sauce (optional)
Shredded iceberg lettuce

To Assemble:

1. In a bowl, add a scoop of rice, and top with a scoop of beans, fajita peppers, corn, chicken, guacamole, cheese, sour cream, and pico de gallo. Use habanero sauce as per your spice quotient.
2. Use all or some of the other toppings to make this your own. Many combinations are possible and each family member can get a customized meal.

Enchiladas with traditional red sauce

The word 'Enchilada' litarally means 'in chilie' in spanish refering to a tortilla being dipped in chilie sauce. This is a traditional Mexican dish consisting of corn tortillas stuffed with different fillings of cheese, meat, chicken, refried beans, etc and rolled up, covered in a spicy sauce and baked.  

There can be many different versions of enchiladas based on the following

• Tortilla fillings - Traditionally enchiladas are stuffed with cheese, chicken and meat. You can experiment with a bunch of other fillings in any combination-- vegetables, fish, shrimp, pork, black beans along with cheese.
• Sauce preparation - Some of the popular enchilada sauces are - Enchiladas Rojas- the traditional red sauce made with tomatoes and chilie. Verde sauce- green sauce made with green tomatillos and green chillies. Chipotle sauce - prepared using chipotle chilies. Mole sauce - rich and smoky sauce made with chocolate and chilies and nuts. Suiza - creamy white cheesy sauce made with swiss cheese.
• Toppings - Grated cheese, green onions, shredded lettuce, chopped olives, avocado, chopped tomatoes, jalepeno or habanero peppers, red onions, corriander and sour cream.

Whichever combintion you choose you are bound to make an incredibly delicious and satisfying dish. Here is what I used for this version.

Ingredients: (makes 4-6 servings)

6-8 corn tortillas large sized (can use whole wheat variety as well)

For the filling

1 can black beans drained

3 cooked chicken breasts chopped in small pieces (omit for a vegetarian version)

2 large tomatoes chopped

1 red onions chopped

grated sharp cheddar

salt to taste

orageno

black pepper

For the red enchilada sauce(I make it more like a taco sauce)

4 large tomatoes chopped

1 large red onion chopped

habanero pepper chopped(optional)

2-3 cloves garlic

1 large green pepper chopped

cumin, orageno and salt to taste

1 small can of tomato paste

For toppings

Chopped green onions

Olives

Shredded lettuce

Extra heat by chopped jalepeno

Plain yogurt (or sour cream if you prefer)

Extra grated cheese

• Prepare the sauce by heating 2 tsp oil in a large pan. Add onion and garlic and saute till pink.
• Add green peppers and cook for 1-2 minutes.
• Now add all oher ingredients for the sauce and bring to a boil. Add a 1/4 cup water if the consistency is too thick. Simmer for 15 minutes. Keep aside.
• Prepare the filling by mixing all the ingredients of the filling together.
• To assemble the Enchilada casserole spread a 1/4 of the sauce at the base of a greased baking dish.
• Heat the corn tortillas in the microwave for 30-40 seconds to soften them. Lay one tortilla on the working surface and put a generous amont of filling in the middle. Roll the tortilla and place seam side down on the sauce in the baking dish. Repeat till all the tortillas are assembled.
• Spread the rest of the sauce over the tortillas covering them well. Top with some grated cheese. Cover the baking dish with foil.
• Bake at 375F covered for 30-40 minutes till the contents start to bubble.
• Remove the foil and bake for another 10-15 minutes to brown the cheese.
• Serve hot topped with lettuce, olives, green onions, jalepeno pepper and a dollop of yogurt.
• Left overs taste even more incredible the next day. just reheat in the microwave covered on medium power level till heated through.