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Lynsey Lou's

Enjoying Life One Bite at a Time!

Mexican

Avocado Jalapeno Chicken Toastadas

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This post is sponsored by The Women Bloggers, LLC and #SoapBoxInfluence.  A huge thanks to Kendal King Group and Bush’s #HummusMadeEasy Campaign.  All opinions expressed are my own.

So how many of you grilled out over the weekend?  And, how many of you have leftovers sitting in your refrigerator right now?

If you could see through the computer, you would see that I’m over here frantically waiving my hands in the air.  This past weekend we broke out the smoker for the first time this year and loaded it up with ribs, wings and tons of chicken thighs.  When we smoke meat I make sure we have enough to eat immediately and to last us a few days and this time was no exception.

I love when we can get 2 to 3 different meals utilizing one key ingredient and that’s exactly what I’ve done here.  Over the weekend I whipped up another batch of my avocado jalapeno hummus (which took no time thanks to Bush’s #HummusMadeEasy packets) for us to snack on while we were playing in the pool and enjoying some of the nice weather and I ended up having a little bit left.

So yesterday, we took it easy, stayed in doors out of the rain and had some family time.  For supper I decided to utilize some of our leftovers and whip up an easy, Mexican inspired dish utilizing some of my leftover hummus and chicken.

The end result was a delicious avocado jalapeno chicken tostada.  It came together extremely quickly, making it ideal for a quick weeknight meal and it utilized ingredients that I already had on hand, and typically keep stocked. 

I heated some flour tortillas over my gas burners on the stovetop, you could always toss them under the broiler for a few seconds if you don’t have gas burners.  Then I layered on some of my hummus, topped with sliced chicken, sprinkled with cheese, cilantro and topped with a dollop of sour cream.  It was delicious, filling, bursting with flavor and didn’t weigh us down. 

This would pair perfectly with your favorite salsa, cheese dip and guacamole.  Perfect for a quick meal or a fiesta.  Whip up some margaritas and enjoy!

Avocado Jalapeno Chicken Toastadas


Ingredients:


Flour or corn tortillas
1 Recipe for avocado jalapeno hummus
2 Chicken breasts, grilled and sliced

For assembling-
1 Tomato, chopped
Cilantro, chopped
Shredded cheese
Sour cream
Pico de gallo

Directions:


Toast tortillas over gas stove top burners until lightly charred.  If you don’t have a gas top stove, place on a baking sheet and place under the broiler and broil on each side for about 30-45 seconds, until lightly toasted.

Place tortillas on plates and spread desired amount of hummus over them.  Top with sliced chicken breasts and desired toppings.  Enjoy.

Recipe source: A Lynsey original

Jalapeno Avocado Hummus

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This post is sponsored by The Women Bloggers, LLC and #SoapBoxInfluence.  A huge thanks to Kendal King Group and Bush’s #HummusMadeEasy Campaign.  All opinions expressed are my own.

How do you get your daily veggie intake?

Salad?  Juice?  Roasted?

Well, while I’m a fan of all of those and then some, I love to get my vegetables via an amazing, flavorful, delicious dip!  It gives me that sense of indulging without totally tossing good eating habits out the window.

This jalapeno avocado hummus is one of my new favorite ways to really indulge and get my vegetables all at once.  Plus, I don’t feel bad after having a hefty helping for my afternoon snack.  This hummus has it all; smooth, creamy, buttery, tart, bright, a hint of heat which can totally be adjusted according to taste, and it’s refreshing. 

It’s perfect on a crispy carrot, crunchy broccoli, sweet peppers and even sugar snap peas.  You can also pair with your favorite pita chip or cracker.  Aside from being a delicious dip, it’s also perfect on wraps, sandwiches and even tostadas.

This hummus screams summer!  So whip up a batch, grab some vegetables, pour a glass of wine and head out on the back patio to enjoy the summer evenings!

Jalapeno Avocado Hummus


Ingredients:

1 (15oz) Can Bush’s garbanzo beans, drained and rinsed
1 Packet classic flavor Bush’s Hummus Made Easy
2 Avocados, halved, seeded and skin removed
Juice of 1 large lime
1 Clove garlic
1 Medium jalapeno, sliced in half and seeds removed (leave seeds if you prefer more spicy)
3/4 Cup cilantro
Pinch salt
Olive oil
Directions:

Place all ingredients but olive oil in the food processor and process until ingredients are smooth.  Taste, adjust seasonings, and stream in olive oil until desired consistency is achieved.
Serve.
Recipe source: A Lynsey original

Mexican Chicken Recipe

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I truly love those recipes the require you to literally dump some ingredients in the slow cooker, turn it on then walk away.  I mean what’s not to love?  No manning the stove, standing over it for hours and waiting on the food to be done.  You literally turn the slow cooker on, walk away and within a few hours you have a hot, delicious meal that is waiting on you.

I think it’s safe to say that everyone needs recipes like this in their back pocket.

This chicken will quickly become the star of all of your Mexican cooking.  The options for this perfectly seasoned and flavorful meat are endless.  Stuff it in burritos, use for tacos, on nachos, salads, I mean the list truly goes on and on.

The chicken gets bathed in a mixture of spices, salsa, green chiles, brown sugar and a dash of liquid smoke.  It slowly cooks for several hours which allows those flavors to truly develop and penetrate the chicken.  The chicken becomes extremely tender through the cooking process and literally shreds while being stirred.  After the meat is shredded it continues to cook in the liquid a bit to truly absorb all those yummy, bold and complex flavors.

At this point the chicken can be cooled, placed in freezer bags or containers and frozen to make a quick and easy meal in a snap.  It can also be put into a variety of different dishes, served over rice or even a sub.

And if you’re having rice with your meal, Jen, over at Carlsbad Cravings recommends saving the juices and cooked the rice in them.  She guarantees it will be some of the best rice you’ll ever eat and I totally believe her and can’t wait to try this little tip!

But right now you should go ahead and toss this chicken in the slow cooker so you can be ready for a delicious and easy recipe I’ll be sharing with you next week!   

Slow Cooker Shredded Chicken

Ingredients:


2 Pounds chicken breasts
1 Tbsp olive oil
1/2 Cup salsa (mild or spicy depending on taste)
3-4 Tbsp brown sugar
1 (4oz) Can green chilies
1 (14.5 oz) Can diced tomatoes, drained
1 Tbsp chili powder
1 Tsp cumin
1 Tsp garlic powder
1 Tsp onion powder
1/2 Tsp smoked paprika
1/2 Tsp ground chipotle powder
1/2 Tsp dried oregano
1 1/2 Tsp salt
1/2 Tsp coarse ground black pepper
1 Tsp liquid smoke
Hot sauce, to taste

Directions:


Rub the chicken breasts with oil and place in the slow cooker.  Add all of the ingredients, except the hot sauce and stir to combine.  Cook chicken on high for 2-4 hours or low for 6-7 hours, until chicken is extremely tender and can be easily shredded.

Remove the chicken from the slow cooker and transfer to a cutting board, allow to rest for about 5 minutes.  Using 2 forks, gently pull the chicken to shred, return chicken and any juices on the cutting board to the slow cooker and cook on low for an additional 20 minutes.  Taste, adjust seasonings, add hot sauce if desired and serve.

*The brown sugar will help balance the heat, use less if using a mild salsa and more if using a spicier salsa.
*This chicken can be made, cooled and frozen ahead of time.
*Save cooking liquid to use to boil rice.  More water may be needed to achieve the right amount of liquid.
*Chicken breast can be placed in the slow cooker while still frozen.  Cook on low for 6-8 hours.

Recipe source: Carlsbad Cravings

Homemade Dry Enchilada Seasoning Mix

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If the saying “You are what you eat” was true we would be a house filled with tacos, enchiladas, cheese dip, salsa and chips.  We are a family that loves and could probably live on Mexican food.

I am always making various Mexican inspired dishes and one of my staples is my MaMaw’s enchiladas.  Since these are a regular on our meal rotation I typically have a can of red sauce and a packet of dry mix on hand at all times…just so I’m prepared when the craving hits.

It seems like I’ve let me planning and preparedness falter just a bit.  I typically take a quick inventory of my pantry and spice rack before I head to the store to ensure there aren’t any “staples” I need to restock.  The past few times I’ve had enchilada mix on my list, but inevitably I’ve returned home, unpacked my groceries only to notice I didn’t get any of the spice packs I needed.

Ugh…so frustrating on so many levels.  But returning to the store would be even more frustrating.

So, after a few trips to the store and continuing to come back empty handed I decided to peruse some homemade enchilada seasoning recipes to see if I just happened to have all the ingredients on hand.  And, you know what, I did!

There are various combinations of ingredients but I just chose a recipe that appealed to me and went with that.  That’s the best thing about making things yourself; the tastes and ingredients can be adjusted and customized to your tastes!  And you don’t have to worry about not having a packet on hand, just whip up a batch whenever you need it or make a bulk batch in advance and just spoon out the desired amount.

Homemade Dry Enchilada Seasoning Mix

Ingredients:


2 Tsp chili powder
2 Tsp paprika
2 Tsp cornstarch
1 1/2 Tsp salt
1 1/2 Tsp dried onion flakes
1 Tsp brown sugar
1 1/2 Tsp ground cumin
1 Tsp garlic powder

Directions:


Combine all ingredients and stir to combine.  Store in an airtight container if not using immediately.

*If you wanted something with a little more kick you could add Mexican chili powder or a pinch of cayenne to achieve the desired amount of heat.  We love spice but I keep mine on the mild side for my little guy. 

Recipe source: barely adapted from Food.com

BTB: Homemade Red Enchilada Sauce

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If you’ve been reading the blog for any amount of time, you know how much my family and I love Mexican food.  I mean, would could eat it every. single. day.  But, we try to refrain and limit ourselves to only once a week.

One of our favorite meals is enchiladas.  But, not the traditional enchiladas, although we love those too.  These enchiladas are the kind I’ve enjoyed since I was a young thing.  A simple, clever meal my MaMaw could whip up in under 30 minutes and one that the entire family loved.

I should probably share that recipe with you soon!

Anywho, I’ve always followed here recipe to a t, including the store-bought, canned enchilada sauce.  But, the other day that changed.  I had all the makings for enchiladas, except one very important ingredient.  The enchilada sauce.  Since I was already in the middle of cooking, a trip to the store wasn’t really in the cards.

So, I did a quick search for homemade enchilada sauce and found a recipe for a homemade version of the stuff.  I was pleasantly surprised at the list of ingredients and just how basic they were, and how quickly this sauce would come together.

This sauce is comprised of basic, pantry staple that you probably keep on hand.  It come together quickly, making it perfect for weeknight meals, can be made ahead of time and freezes wonderfully.  Oh, and if you’re wondering about how the taste compares to the store-bought stuff.  Well, you’ll never go back.

After one bite, yes, only one bite, my husband told me that I had ruined him on the canned stuff.  So, I’m guess it’s all homemade enchilada sauce from here on out!

Homemade Enchilada Sauce

Ingredients:


1/4 Cup vegetable oil
2 Tbsp all-purpose flour
2 1/2 Tbsp chili powder
1 (8oz) can tomato sauce
1 Cup water, plus more if needed
1 Tsp cumin
3/4 Tsp garlic powder
1/2 Tsp onion powder
2 Tbsp brown sugar
Salt, to taste

Directions:


Pour oil in a saucepan and place over medium heat.  Once the oil is warm, add the flour and chili powder and stir until smooth.  Slowly pour the tomato paste into the oil mixture and stir to combine. Add the water and mix until incorporated.  Add the cumin, garlic powder, onion powder, and brown sugar.  Stir to combine.  Reduce the heat to low and allow to cook until the mixture has thickened, about 10 minutes.

Taste, adjust seasonings if needed.

Yields: approximately 1 1/2 cups (depending on how much it’s reduced down)

Recipe source: slightly adapted from All Recipes

Pineapple Chorizo Tacos

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Happy Cinco De Mayo!  Do you plan on fiesta-ing like there’s no manana?  Are you going to hit up your favorite Mexican restaurant after work?  Or, are you just going to come home, have a simple supper and maybe a margarita or two? 

If you picked the later of all the options then I have a simple and delicious taco recipe for you.  Now, let me start by saying that this isn’t your typical taco with ground beef that’s topped with salsa, cheese, sour cream and whatever else you love piled on there.  This is a taco with a twist, to say the least.  Now before you run off, this isn’t so off the wall that you won’t try it, I promise!

This taco is actually inspired by one of my favorite local Mexican restaurants, Local Lime.  And it’s not your typical Mexican restaurant.  They have taken the meager taco to different levels; stuffing them with a variety of traditional Mexican ingredients that have a unique and delicious twist.  And it doesn’t stop with the tacos; their fajitas, enchiladas, and salads are pretty amazing too.  And no trip to a Mexican restaurant is complete without some chips and dip and let me just say that their salsa’s are to die for and they know that since they don’t limit you to one type.  When you order salsa you get to sample 3 of their amazing dips in their salsa trio; hello mango papaya, verde tomatillo and chipotle!  Just when you think it can’t get any better, they have the best hand crafted cocktails you have ever sipped.  Each and every dish and drink is made and crafted with the freshest ingredients, making the dining experience better than you could imagine!

So, now that I have your taste buds raging and your mouth watering let me share my version of one of my favorite menu items at Local Lime, the pineapple chorizo tacos.  This taco is so simple but packed with bold flavors.  A combination of chorizo, caramelized pineapple, cheese and a little cilantro.  The spice of the chorizo is complimented and offset by the sweetness of the caramelized pineapple, and the touch of Colby-jack cheese adds that creamy cheesy element we all want in a taco, then the cilantro adds that bright earthy touch as well as a little pop of color.  I was sold on one bite, and after you have a taste you will be too!  Everyone I’ve taken I’ve gotten them addicted to these tacos, and I have no doubt the addiction will spread as you try these at home.

Whether you’re keeping it simple tonight for Cinco de Mayo or your just craving a delicious taco with a twist, you must make these pineapple chorizo tacos.  They come together so quickly and are the perfect option for a quick meal.  Just be sure to make double to ensure you have plenty to serve all your guests; Spencer had several of these and could have eaten even more if the pan hadn’t been empty!

Pineapple Chorizo Tacos

Ingredients:

1/2 Pound ground beef or pork
1/2 Pound Johnsonville ground chorizo sausage
Salt and pepper, to taste
1/8 Tsp garlic powder
Pinch red pepper flakes
1/3 Cup pineapples, cut into small chunks
1/4 Cup pineapple juice

1/4 Cup + 2 Tbsp shredded Colby-jack cheese
6 Flour tortialls
1/4 Cup cilantro, roughly chopped

Directions:


Place meat in a skillet and cook until almost entirely browned.  Drain any excess fat and return to the pan, over a low-medium heat.  Add the salt, pepper, garlic powder and red pepper flakes to the mixture and stir to combine.  Add the pineapples and two tablespoons pineapple juice and cook until the pineapples are caramelized and the meat is browned through.  Taste, adjust seasonings if needed, and ad more pineapple juice if desired.

To assemble-
Divide the meat mixture evenly among the tortillas.  Top each with cheese and cilantro and serve immediately.

Recipe source: inspired by Local Lime

Mexican Lasagna

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A few weeks ago I featured a week of slow cooker meals and one of those dishes featured during the week was ground turkey and chipotle taco filling.  When I shared that recipe with you I also told you that I would soon be sharing a dish that you could use the filling in.  So without further or due, I present you with this Mexican lasagna!

With this particular recipes most of the work is done for you since the filling is made in the slow cooker.  Which means it can be prepared ahead of time and even frozen if desired.  So when you’re ready to make this meal it’s a matter of combining a few simple pantry staples, layering them with cheese and tortillas and baking it until bubbly and golden.

We loved this lasagna; it’s packed full of flavor with the chipotle filling, tomatoes, sweet corn and earthy cilantro.  Since this is packed full of vegetables and herbs it provides a fulfilling and satisfying meal without weighing you down, which is perfect for those beautiful sunny, spring days that you’re craving a little Mexican food.

This meals comes together in no time making it perfect for a delicious and quick weeknight meal.  Since it’s full of meat and vegetables it can be served alone; but would also be great with chips, salsa and cheese dip, rice, re-fried beans or pico and of course a delicious margarita.  Another plus is the actual lasagna can be assembled ahead of time.  Simply make it the night before, cover with plastic wrap and refrigerate.  Since the cheese is a part of each layer it helps to keep the tortillas from getting soggy.  So whether you’re looking for a delicious Mexican inspired meal or a quick fix meal for a busy weeknight, look no further!

Mexican Lasagna

Ingredients:


2 Cups Ground turkey and chipotle taco filling
1 (15 oz) can pinto beans, drained and rinsed
1 (14.5oz) can diced tomatoes, drained
1 Cup frozen corn
1/2 Cup fresh minced cilantro, plus more for garnish
1 1/2 Tbsp lime juice
Salt and pepper, to taste
9 (6 inch) flour or corn tortillas
Vegetable spray or oil
1 3/4 Cups shredded colby jack cheese

Directions:


Place oven rack in the middle of the oven and preheat to 350.

Combine taco filling, beans, tomatoes, and corn in a microwave safe bowl and warm for 3-4 minutes, stirring occasionally.  Add 1/3 cup cilantro and lime juice and season with salt and pepper and stir to combine.  Taste and adjust seasonings if needed.

Coat both sides of the tortillas with the vegetable oil and arrange in a single layer, barely overlapping if needed, on a rimmed baking sheet.  Place int eh oven and bake until tortillas are soft and pliable, about 2-4 minutes.

Once the tortillas are warmed, remove from the oven and increase the temperature to 450.  Spread a third of the filling along the bottom of an 8×8 or 9×9 square baking dish.  Place 3 of the tortillas on top of the filling and sprinkle with 1/2 cup of cheese.  Repeat with a third of the filling, 3 tortillas and half a cup of cheese.  Spread the remaining filling over the top.  Cut the remaining tortillas in quarters and scatter over the filing.  Sprinkle with the remaining cheese.

Place in the preheated oven and bake until bubbly and golden, about 15 minutes.  Remove from oven and allow to set for 5 minutes.  Sprinkle with remaining cilantro and serve.

Recipe source: barely adapted from Slow Cooker Revolution

Slow Cooker Chicken Fajitas

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The slow cooker is one of my best friends in the kitchen.  It takes my food, cooks it for me and has it ready for me when I walk through the door after a long day of work.  Isn’t that a good friend?  Taking care of me during the week isn’t the only thing my slow cooker does, it also allows me to have those lazy days curled up on the couch or spending valuable time playing cars, painting or chasing my little man.

So, it’s safe to say that the slow cooker is a definite must in my life, and the lives of all busy individuals.  Another thing that is a must is my life; Mexican food.  I’ve said it I don’t know how many times; but Mexican fare is a weekly staple in our meal plans.  Whether we stay in or visit one of our favorite restuarants it’s a must.
So I’ve taken two of my loves and combined them to make this delicious pot of chicken fajita meat.  Just when you thought it couldn’t get any better, this recipe is incredibly simple and uses ingredients you probably already have in your kitchen.  A few simple, and basic ingredients is all it takes.  Simply slice the onions and the veggies, throw everything in your slow cooker and let it do it’s magic.  The end result; the most juicy and flavorful chicken.  Simply serve it on the tortillas of your choice along with your favorite toppings!    It doesn’t get much better than that!

Slow Cooker Chicken Fajitas

Ingredients:
1/2 Stick (4 tablespoons) unsalted butter
1 Red bell pepper, seeds and stem removed and thinly sliced
1 Green bell pepper, seeds and stem removed and thinly sliced
2 Cloves garlic, minced
1 Large onion, thinly sliced
3 Chicken breasts
1 1/2 Tbsp brown sugar
2 1/2 Tbsp homemade taco seasoning, or 1 package of storebought fajita seasoning
1 Small jar of your favorite salsa, homemade or storebought
Salt and pepper, to taste
Directions:
Place the butter in the bottom of a slow cooker.  Add sliced onions, bell peppers and minced garlic.  Place the chicken breasts on the vegetables.  Sprinkle the brown sugar, taco seasoning and salt and pepper over the chicken breasts.  Pour the salsa over the chicken. 
Turn slow cooker on low and cook for 6-7 hours*, or on high for 3-4.  Using a fork, gently pull the chicken to shred.  Serve on tortillas with sour cream, shredded lettuce, salsa, pico, guacomole, cheese and your other favorite toppings.
*If it goes a little longer than that, it’s okay.  Mine cooked about 8 hours on low, since I cooked it on a work day.
Recipe source: A Lynsey Original

Brisket & Brie Quesadillas with Mango Barbecue Sauce

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I have been eyeing this recipe from Confections of a Foodie Bride for what seems like forever now.  For one reason or another, every. single. time. I’ve put this on our menu I’ve had something come up and haven’t been able to make it.  After umpteen times of putting this on my menu, I finally was able to make it.  The most recent time I planned to make this I was bound and determined to have this meal.  And guess what, it finally worked out!  I must say, this was so worth the wait.

We are huge fans of Mexican and Tex Mex.  Give me a bowl of ice cold salsa, crispy chips, maybe even a bowl of warm cheese dip then a plate of sizzling fajitas and I’m a happy happy girl.  So when I saw the picture of these quesadillas on Shawnda’s site I was instantly drawn to this recipe; the golden homemade tortillas, juicy meat and gooey cheese.  I needed this, and now. 

A beef brisket that is rubbed with a combination of salt, pepper, chili and garlic then placed in a slow cooker and doused in Dr. Pepper.  The slow cooker is then turned to low and the brisket is cooked slowly for 8 hours.  This results in probably one of the best, most tender briskets I think I’ve ever had.  There’s a subtle sweetness from the Dr. Pepper that compliments the mix of spices.  The meat is then sliced, placed on a fresh flour tortilla and piled high with cheese.  To really seal the deal, the assembled quesadillas are folded and then toasted to golden crispy perfection.  This toasting not only provides a nice, lightly crispy tortilla but also allows that cheese to melt into gooey goodness that holds all that meat in the tortilla.  All of these flavors are pulled together by that manog barbecue sauce.

Let’s talk about the sauce for a minute.  It’s a homemade barbecue sauce that is out of this world.  The mango chutney really delivers a big, bold flavor.  Slightly spicy with followed by the sweetness from the mango and raisens.  The chutney is then combined with a mixture of onions, garlic, ketchup, mustard a few other spices.  The mixture is then sauteed to really allow the flavors to develop and then pureed to for a smooth, rich and flavorful sauce.  The mixture is then spooned over the meat as well as served along side of the quesadillas as a dipping sauce. 

I served these with a side of these refried beans, Mexican rice and of course some chips, salsa and cheese dip.  The perfect Mexican meal in the comfort of your own home! 

We loved these quesadillas, but we also enjoyed the brisket by itself with sides of mashed potatoes and butter beans.  Making this brisket the perfect 2 in 1 option.  I love those recipes that can be made into various different meals and this is definitely one of those!

Brisket and Brie Quesadillas with Mango Barbecue Sauce


Ingredients:

For the brisket-
3 Pound brisket
Salt and freshly ground black pepper
1 Tbsp chili powder
3 Cloves garlic, minced
16 Oz Dublin Dr. Pepper

For the mango barbecue sauce-
1 1/2 Tbsp olive oil
1 Medium onion, finely chopped
1 Clove garlic, minced
1/2 Cup ketchup
2 Tbsp lemon juice
1 1/2 Tbsp Worcestershire sauce
1 1/2 Tsp Creol Mustard (spicy brown mustard)
Salt and pepper, to taste
1/4 Cup mango chutney, storebought or homemade

To assemble-
8 8-inch flour tortillas
8 oz brie, thinly sliced
1 Cup monterrey jack cheese, shredded
Olive oil or cooking spray
Cilantro, for garnish

Instructions:

For the brisket-
Combine salt, pepper, and chili powder and stir to combine.  Rub the mixture over the meat with the mixture.  Rub the minced garlic over the meat and place in the crockpot.  Pour the Dr. Pepper over the meat.  Cover and cook on low for 8 hours.

Remove the brisket from the crockpot and allow to rest for 15 minutes.  Once the meat has had time to rest, slice against the grain in 1/8-1/4 inch thick pieces.

Meanwhile, make the mango barbecue sauce.  Heat olive oil, over medium-low heat, in a 2 quart saucepan.  Add the onions and saute for 5 minutes, until translucent.  Add the garlic and cook until fragarent, an additional 30 seconds.  Add the remaining ingredients, stir to combine and allow to simmer for 5 minutes.  Transfer the cooked mixture to a blender or food processor and pulse until smooth.

To assemble-
Place a large pan over medium-high heat.  Place the tortillas on a clean work surface.  Evenly divide the meat, brie cheese, and monterrey jack cheese among the tortillas, placing the meat and cheese on one half of the tortilla.  Spoon one or two spoonfuls of barbecue sauce over the mixture and fold to close. 

Drizzle the heated pan with oil and place the assembled quesadilla in the pan.  Brush the top of the quesadilla with oil.  Cook until the bottom is crisp, about 2-3 minutes, then flip and cook until the other side is crispy.

Remove the cooked quesadilla from the pan and cut into 2-3 wedges.  Serve with barbecue sauce to dip.

Recipe source:  Confections of a Foodie Bride who adapted it from The Pastry Queen, 2004 

Fish Tacos with Chipotle Mayonnaise

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I am a sucker for Mexican food.  We have Mexican food, of some sort, at least once a week.  Tacos seem to be my “go to” when we enjoy Mexican food at our house.  They are easy, full of meat, cheese and veggies and can be made in about 20 minutes.  While I do love traditional style tacos that include marinated steak that is grill perfectly and is so tender, I do enjoy seafood style tacos too.  We’ve enjoyed our fareshare of fish and seafood tacos.  There are just so many options out there; not only of types of fish and seafood but seasonings, marinades, sauces and cheeses.  The options are endless.

I love fish; it’s delicious and cooks up so quickly, making it a perfect option for those busy weeknights.  This tilapia cooks in about 5-6 minutes.  That’s it.  5-6 minutes until you’re ready to put your meal on the table.  The rest is a matter of layering and building the tacos. 

While I love a lightly fried piece of fish and the crispy texture it brings to any dish, this fish is prepared a little differently.  This fish is lightly seasoned and sauteed in a little butter.  This allows the fish to remain light while taking on a little of the butter flavor.  The fish is then lightly broken up and placed on a fresh, soft flour tortilla then topped with fresh crunchy red cabbage, juicy ripe tomatoes, buttery avocado and then topped off with that spicy chipotle mayonnaise.

These tacos hit all the notes.  There’s crunchy, crispy, buttery and a little spice.  When biting into these tacos you instantly get the heat from the chipotle mayonnaise but it’s immediately cut by the cool tomatoes, light buttery fish and the fresh cabbage.  These were a cinch to make and I believe these went from stove top to table in about 15 minutes; that includes the chopping and mixing of the sauce.  Now you can’t beat that for a delicious and well-balanced meal.  These tacos are amazing, they are filling but incredibly light so you’re not left feeling weighed down.  Eat them by themselves or serve with cilantro-lime rice and garlic-jalapeno black beans.     

Fish Tacos with Chipotle Mayo

Ingredients:

For the tacos-
1 Pound tilapia fillets, cut in half lengthwise
1/2-3/4 Tsp Kosher salt
1Tsp Freshly ground pepper
1 Tsp chili powder
Juice of 2 limes
4 Cloves garlic, minced
2 Tbsp unsalted butter

For the chipotle may-
1 Cup mayonnaise
1/4 Cup Greek yogurt
1 Tbsp + 1/4 Tsp chipotle paste
1 Tbsp freshly squeezed lime juice
2 Cloves garlic, finely minced

To assemble-
8 Flour tortillas
1 cup shredded red cabbage
2 Avocados-halved, seeded, peeled and diced
2 Roma tomatoes, seeded and diced
3 1/2 Tbsp fresh cilantro, roughly chopped
Chipotle mayonnaise-recipe follows

Directions:

For the mayonnaise-
Combine mayonnaise, Greek yogurt, chipotle paste, lime juice and garlic in a small bowl and whisk to combine.  Taste, adjust seasonings if needed.  Place in the refrigerator until ready to assemble tacos.

For the tacos-
Combine salt, pepper and chili powder in a small bowl and stir to combine.  Season fish with the salt chili mixture.  Place seasoned fish in a shallow bowl or baking dish and squeeze lime juice over the fish.  Evenly distribute the minced garlic over the fish fillets.  Cover with plastic wrap, place in refrigerator and allow to marinate for about 15 minutes. 

When ready to cook the fish, place butter in a large skillet and place over medium heat.  Once the butter has melted, add the tilapia fillets and cook, flipping once.  Cook until golden brown, about 2-3 minutes per side.

Remove cooked tilapia from the pan and place on a plate.  Using a fork, gently break the fish into pieces.

To assemble-
Place fish in the center of the tortillas.  Top with cabbage, avocados, tomatoes, cilantro then drizzle with chipotle mayonnaise.  Enjoy!

Recipe source: adapted from Damn Delicious

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