Get your fiesta on with these Mexican-inspired dishes
Baja Fish Taco Bowls
- 2 bags tri-color quinoa
- 2 tablespoons olive oil
- 4 white-fleshed fish fillets (5 to 6 ounces each)
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon salt
- 3/4 cup plain Greek yogurt
- 1 tablespoon lime zest
- 1 teaspoon lime juice
- 1/4 teaspoon cumin, ground
- 4 cups baby kale, packed
- 1 ripe avocado, thinly sliced
Prepare quinoa according to package directions.
In large skillet over medium heat, heat oil. Season fish with Cajun seasoning and salt. Cook 2 to 3 minutes per side, or until fish is lightly browned and starts to flake. Set aside.
In small bowl, stir yogurt, lime zest, lime juice and cumin to make a lime crema.
In medium bowl, toss quinoa with kale. Divide between four bowls. Top each with fish, sliced avocado and dollop of crema.
Substitutions: Use taco seasoning or chili powder in place of Cajun seasoning. Use arugula or baby spinach instead of kale.
recipe courtesy Success Rice
Chipotle Chicken Flatbread
- 2 flatbreads
- 2 cups shredded mozzarella cheese
- 1 clove garlic, diced
- 4 chicken tenders, cooked and cubed
- 1 pint cherry tomatoes, quartered
- Salt and pepper, to taste
- 1/2 cup ranch dressing
- 1 1/2 teaspoons chipotle seasoning
- 2 tablespoons cilantro leaves, chopped
Heat oven to 375 degrees.
Place parchment paper on baking sheet and add flatbreads. Sprinkle cheese on flatbreads. Top with garlic, chicken and tomatoes. Season with salt and pepper, to taste. Bake 16 minutes until cheese is melted.
In small bowl, mix ranch and chipotle seasoning.
Drizzle ranch dressing on flatbread and sprinkle with cilantro leaves.
recipe adapted from Butter Your Biscuit
Mexican Mashed Potatoes
- 3 pounds russet potatoes (about 9 medium potatoes),
- peeled and cubed
- 6 bacon strips, chopped
- 1 package pork chorizo
- 12 ounces crema Mexicana
- 1/2 cup butter, cubed
- 1 1/2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 cup Oaxaca or queso quesadilla, shredded
- 1/2 cup sour cream, for topping (optional)
- 3 scallions, chopped
In Dutch oven, add potatoes and cover with water. Bring to boil. Reduce heat; cook, uncovered, 10 to 15 minutes, or until tender.
In skillet over medium heat, cook bacon until crisp. Drain on paper towels, chop into small pieces and set aside. Remove bacon grease from skillet and cook chorizo over medium-high heat, 6 to 8 minutes.
Drain potatoes; add to pan. Mash potatoes, gradually adding crema Mexicana, butter, onion powder, salt, garlic powder and pepper. Transfer to greased 13-by-9-inch baking dish; sprinkle with cheese, chorizo and bacon. Refrigerate, covered, up to 1 day.
Heat oven to 350 degrees. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, about 30 minutes. Uncover; bake 10 minutes, or until heated through.
Drizzle with sour cream and chopped scallions.
recipe courtesy Cacique
Mexican Cinnamon Cookies
- 4 sticks butter, room temperature
- 4 cups self-rising flour, plus additional for coating
- workspace
- 2 teaspoons cinnamon
- 1 egg
- 3/4 cup sugar
- Topping:
- 2/3 cup sugar
- 4 teaspoons cinnamon
Heat oven to 375 degrees.
In bowl, combine butter, 4 cups flour and cinnamon. Add egg and sugar then knead into ball.
Spread additional flour on counter and cut ball into six sections. Roll each section into 24-inch ropes then cut into 1-inch pieces and place on cookie sheet.
Bake 10 minutes.
To make topping: In bowl, combine sugar and cinnamon.
Roll warm cookies in mixture and let cool on rack.
recipe courtesy Cookin’ Savvy