Craving Mexican Food, Recipes Required!
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I dont know the calorie count but this is delicious and easy.
Mexican arrachera:
Marinade for at least 6 hours.
1 lb. Thin tenderized Skirt Steak
5 packets of GOYA Sazón with Coriander and Annatto
1 Carona beer
1/2 of a limes juice.
Grill steak and cut into pieces. Serve like tacos. I prefer the soft corn shells topped with Pico.0 -
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I LOVE LOVE LOVE the Chilles Rellenos recipe from Muscle and Fitness Hers magazine. I google it every time I need it!0
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Halibut Fajitas
Halibut
Fajita Seasoning
Sliced Onion
Sliced Bell Pepper
Minced garlic
Corn Tortillas
Sour cream
salsa/hot suace0 -
Chicken tacos w charred tomatoes... so SO good!!
http://www.eatingwell.com/recipes/chicken_tacos_with_charred_tomatoes.html0 -
http://www.bbcgoodfood.com/recipes/9978/mexican-bean-burgers-with-lime-yogurt-and-salsa
or
http://www.forksoverknives.com/mexican-black-bean-corn-soup/
=D i make the black bean soup sometimes blend it and serve with salad in a wrap with salsa0 -
Try looking up rick bayless recipes. Many of them are lower in calories because they use a lot of veggies and spices as flavoring. You can always sub in lean protein if he uses something like chicken thights.0
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I live on the Gulf Coast, so fresh shrimp are plentiful and reasonably priced. However, you can substitute any other kind of meat or fish for the shrimp.
Shrimp Tacos with Avocado Salsa Verde
Serves 4 (2 tacos per person)
1 Tumaro’s WW Tortilla with 2-3 shrimp + 1 T. avocado salsa verde = 130 calories**
** (add more calories if using fat free refried beans)
1.2 lbs. 20-ct. raw shrimp with shells
8 corn or small low carb whole wheat tortillas
Make avocado salsa verde and chill in refrigerator. Bring lg. pot of salted water to boil. Add unpeeled raw shrimp to boiling water, cover and immediately remove from heat. Let stand 2 min. or until shrimp is cooked through. Drain and peel shrimp. If desired, heat 1 can fat free refried beans. Assemble tacos: heat tortillas in microwave, place some refried beans on tortilla, top with 1T. salsa verde, and then add 2-3 shrimp. It’s best to first cut shrimp into bite-size pieces.
Avocado Salsa Verde:
1 small onion, qtr. 1/8c., or to taste, pickled jalapeno (or fresh jalapeno, chopped)
1 garlic clove, minced 18 oz. (approx. 12) tomatillos
3 Hass avocadoes 1 teas. Kosher salt
½ c. loosely packed cilantro, coarsely chopped
Remove husks and wash tomatillos; set aside. Put onion, jalapeno and garlic in food processor; process to fine chop. Add tomatillos, cubed avocado and salt; pulse to chunky chop. Transfer to serving bowl and stir in cilantro. Chill.0 -
These all sound great. Will have to try them.0
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I got this one when I did the Weight Watcher's Core program (years, and years, ago,
). I made it again this past week. I love it as a side dish, but today for lunch, I added Tyson's grilled chicken strips and ate it as a main meal. My family isn't big on rice, so I don't make this as often as I like.
Mexican Rice
Serving Size : 6
1 teaspoon salt
1 clove garlic -- minced
3 tablespoons olive oil
1 cup uncooked brown rice -- NOT INSTANT
2 cups fat-free chicken broth
1 can Ro-tel tomatoes (diced tomatoes and green chilies)
1/2 cup chopped bell pepper or chopped red pepper
1/2 cup chopped onion
Heat oil. Add rice and cook until golden and toasted. Add and lightly saute onion, bell pepper, and garlic.
Put salt, 1/2 cup of tomatoes (undrained) and broth in a blender. Process till smooth.
Add liquid from blender to the rice mixture slowly. You can drain the rest of the tomatoes and add them to the rice at this point if you want extra tomato.
Bring to a boil, cover, turn heat to low, and simmer until rice is tender, about 1 hour. (Or however long brown rice needs to simmer - my package says 1 hour.)
Don't remove the lid during the cooking process.
If you don't have fresh garlic, you can add 1/2 teaspoon of garlic powder to the blender.0 -
mmmmmm trying this!!0 -
Bump!
I've got a craving for Mexican too!0 -
Quick and tasty Flat Enchilladas:
ground Turkey
Cumin
Garlic
Red chilli powder
Non stick skillet - mix and cook all together adding little flour to make a sauce.. cook 40 min
low fat corn tortillas.. dip in the sauce to soften
on a plate layer this way:
corn tortilla
some of the meat
low fat cheddar cheese
diced onion
diced lettuce
diced tomato
make a second layer ending with meat then cheese
now dig in...mmmmm0 -
If anyone says anything about putting shredded cheddar cheese on mexican food.... I WILL END YOUR EXISTENCE.0
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Beef Carnitas: We eat this one all the time... 231 cal per serving for the filling, you can easily control the calories of your add-ons... I typically use a low carb tortilla, avocado, a bit of cheese and sour cream. You can also adjust the chipotle in the recipe to taste.
You could also do with chicken very easily.
Serves: 6
Prep: 10min
Cook: 6hr 0min
Total: 6hr 10min
•2 lb lb lean beef stew meat, cut into 1/2" pieces
•3/4 cup mild salsa
•2 tbsp chopped chipotle chili peppers in adobo sauce
•1/2 tsp salt
•1/8 tsp black pepper
•1 C beef stock (we used Kitchen Basics) or water
Directions:
1.Combine all ingredients in large slow cooker. Cover and cook on low 6 to 8 hours.
2. Warm tortillas, fill with carnitas, and top with your favorite things.
Nutritional Facts per serving (meat/salsa/chipotle mixture only)
CALORIES 231.1 CAL
FAT 10.7 G
SATURATED FAT 3.9 G
SODIUM 597.6 MG
CARBOHYDRATES 2.1 G
TOTAL SUGARS 1 G
DIETARY FIBER 0.6 G
PROTEIN 30 G0 -
Real Mexican food is actually pretty healthy, it's all the stuff that's added such as sour cream and cheeses.
We make our own corn tortillas, stir fry chicken breasts, peppers, onions, jalapenos, and use home made refried beans.0 -
Does chihuahua cheese work for you?If anyone says anything about putting shredded cheddar cheese on mexican food.... I WILL END YOUR EXISTENCE.0 -
Bump
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We have taco's once a week. I like the mini street size tortillas (only 20 calories each) My husband does steak, my daughter chicken and myself, I prefer fish. We throw them all on the grill with lime, cumin, garlic, chili seasoning etc. Stuff them with cabbage, onions, cilantro, avocado..any and all veggies go well. Serve with a side of black or pinto beans.
I took this for some inspiration and made tortilla wraps with cod fillets marinated in the spices you recommended, threw some avocado and creme fraiche (low fat) in there and it was gorgeous! Feel like I could eat tacos every night and never get bored :P0 -
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This is the best Huevos Rancheros I have had... and they are healthy
1 small avocado, peeled, pitted, diced
1/3 cup chopped fresh cilantro
1/3 cup minced green onions
1 1/2 tablespoons fresh lime juice
Nonstick vegetable oil spray
4 5- to 6-inch-diameter corn tortillas
4 teaspoons canola oil, divided
1 cup finely chopped onion
3 garlic cloves, minced
2 1/2 teaspoons ground cumin
1 28-ounce can diced tomatoes in juice
1 15-ounce can black beans, drained
2 teaspoons chopped canned chipotle chiles*
4 large eggs
1/2 cup grated Monterey Jack cheese or sharp cheddar cheese
2 cups thinly sliced romaine lettuce
Stir first 4 ingredients in bowl to blend. Season salsa with salt and pepper.
Preheat oven to 400°F. Spray baking sheet with nonstick spray. Arrange tortillas in single layer on sheet. Bake until tortillas are golden, about 15 minutes.
Meanwhile, heat 3 teaspoons oil in large nonstick skillet over medium-high heat. Add onion and sauté until golden, about 5 minutes. Add garlic and cumin; stir 30 seconds. Stir in tomatoes with juice, beans, and chiles; bring to boil. Reduce heat; simmer until almost all liquid is absorbed, stirring frequently, about 8 minutes. Season to taste with salt.
Heat 1 teaspoon oil in another large nonstick skillet over medium heat. Crack eggs into skillet; fry until whites are just set but yolks are still soft, about 4 minutes. Sprinkle with salt and pepper.
Place 1 warm tortilla on each of 4 plates. Divide bean mixture among tortillas. Top each with 1 egg; sprinkle with cheese and lettuce. Top with salsa; serve.
Per serving: calories, 394; total fat, 19 g; saturated fat, 3 g; cholesterol, 215 mg; fiber, 10 g0 -
that sounds awesome!0
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One of my favorite crock pot recipes.
1 pound chicken breast. (whole)
1 sweet onion (chopped coarsely)
2 bell peppers (chopped coarsely)
1 -1/2 tomatillos (cut into 1/8s)
1-3 Anaheim peppers
0-2 jalapeno peppers (both chopped coarsely depending on how much you like heat/peppers)
juice from two limes
2 t cumin
1 t garlic powder
1 t onion powder
1/2 t salt
Throw everything in a crockpot. Cook for 6 hours. (Do not worry about lack of liquid the tomatillas will quickly release their juices)
At the end take out the chicken (which you will shred), and put everything else into a pot a boil down until it starts to get thick (about 15 minutes.) Add in chicken and stir well.
This can be used for soft tacos, burritos, or my favorite just serve over rice...
Enjoy.0 -
i make this mexican chicken chili stew stuff that's awesome and easy!
in a crockpot....
1lb chicken breasts
2 cans mexicorn
1 can black beans
1 jar salsa
cook until chicken is done and falls apart easily. shred the chicken and add it back to the rest. also add 1 block of cream cheese and a packet of taco seasoning. mix until creamy. you can eat it like chili, with tortilla chips, or (my personal favorite) put some in tortillas, roll up, put some shredded cheese on top and bake.
ETA: it makes a ton too! Lasts for days!
This sounds delicious !! I'm thinking I will fix it tomorrow !
Thanks for sharing !!0 -
BUMP!!! LOVE MEXICAN FOOD0
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Quick Chilequiles
2 eggs
3/4 C pinto beans, drained, rinsed
Salsa (any kind you like)
2 corn tortillas (crisped in the oven, broken into small pieces) or a handful of tortilla chips (broken into small pieces)
2 Tbsp shredded cheese
Avocado
Coat pan with non-stick spray, whip eggs and pour in heated pan. When the eggs just start to scramble, dump in the beans and salsa and stir to combine. Top with tortillas and cheese, cover and let sit over low heat 2-3 minutes until the cheese is melted and the tortillas just start to soften. Serve with sliced or mashed avocado and sour cream if you like. This recipe is for one person--it's easy to double or triple for more people.
It doesn't look pretty but it's good.0 -
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This isn't even remotely authentic, but I'm trying these tomorrow and can't wait :P
http://www.iheartdropdead.com/blog/drop-dead-recipes-vegan-sweet-potato-black-bean-burritos-with-cilantro-avocado-sauce/#.UXBa6LWkrfZ
I cook a lot of mexican food, beef stew is my favourite. Anything with beans!!0
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