A great appetizer or lightened up Mexican favorite meal, mini peppers with all your favorite taco toppings! This was a great meal to enjoy our favorite without worrying about our diets!
Just cut the peppers in half, stuff with your favorite taco meat (we used lean beef with low sodium seasonings and corn/black bean mixture). Then top as you like. We like lower fat cheese, Greek yogurt in place of sour cream and a bit of salsa and avocado.
Serve as a meal or as an appetizer. Fresh, light and oh so good!
This is the perfect topper on any fish or chicken. In trying to add more healthy fats to our diet, avocados were an easy choice and we both enjoy them. Whether on a sandwich, salad or salsa, we love it! Below is an easy and delicious salsa to top your chicken or fish or anything you’d like!
2 medium avocados
10-15 medium strawberries
1 cup fresh pico salsa
Grilled fish or chicken
Roughly chop avocado and strawberries. Mix with pico. Let sit 30 mins or more. Top your grilled fish or chicken. Leftover salsa can be stored in fridge 2-3 days before it gets wilty like.
My husband, seeking greater efficiency in nacho consumption, came up with this splendid idea! Instead of piling all the nacho ingredients, simply fill scoop chips and enjoy!
We still used our favorite ingredients, lean beef with taco seasoning, shredded cheese (at the bottom of the chip to melt under the beef), salsa, sour cream, peppers, tomatoes, cheese sauce, etc. whatever you enjoy but make sure to chop everything nice and small, then layer your chip and enjoy! This didn’t take much time to make a plate full either!
Need a delicious, low cost meal, that’s also easy to make??? This meal is great and easy to make that won’t blow your budget. I was able to make the mix and freeze it in small portions and only use what I need. You can make it all or a little at a time! It makes a lot, so enjoy it over several meals!
2 Tbsp vegetable oil
1 medium (1 lb.) sweet potato
1 medium poblano pepper
2 cloves garlic
3 links (3/4 lb.) chorizo
10 taco size tortillas
1 (15 oz.) can enchilada sauce
1½ cups shredded cheese
Peel the sweet potato and cut into a half inch cubes. Remove the stem and seeds from the poblano and also dice into half inch pieces. Mince the garlic.
In a large skillet, cook the sweet potato, poblano and garlic in vegetable oil, over medium heat until they begin to soften (about 10 minutes).
Squeeze the chorizo out of it’s casing into the skillet. Break up the meat and cook until thoroughly browned (about 5 minutes).
Spray a large casserole dish with non-stick spray and preheat the oven to 375 degrees.
Scoop about ¾ cup of the chorizo sweet potato filling into each tortilla. Fold in the ends and then roll the tortilla up around the filling. Place the filled and rolled tortillas in the baking dish. They should fill the dish and fit tightly against each other to prevent unrolling.
Pour the enchilada sauce over the the rolled tortillas and top with shredded cheese.
Bake in the oven until the edges begin to bubble (about 20 minutes). Serve hot.
Another fantastic fish taco recipe. We had some avocados and some mahi filets to use up, so I tossed them in evoo and taco seasoning and roasted them up. Easy and delicious!
2 mahi filets
1 avocado peeled and quartered
Taco seasoning of choice
Taco toppings of your choice
Taco shell or wrap
Heat oven to 400. Toss fish and avocado quarters in evoo and taco seasonings. Roasted for 10 mins per side.
Once done, flake or slice fish and slice avocado and assemble tacos. Serve immediately.
I’ve recently fallen in love with sweet potatoes. I never liked them growing up, yet lately I can’t get enough of them! So, recently I stumbled upon this recipe and loved it. I do sometimes add lean beef or shredded chicken to it to make it a complete meal in one yet it’s filling enough if you prefer meatless!
3 medium sweet potatoes
1 can corn, rinsed and patted dry
1 can black beans, rinsed and drained
1 tablespoon butter
½ yellow onion, chopped
2-4 INDIVIDUAL chipotle peppers in adobo sauce, minced or pureed (not the whole can!)
1 ounce light cream cheese
¼ cup light sour cream
1 teaspoon salt (+ more to taste)
½ cup cilantro, roughly chopped
6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)
Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
Saute the onion in the butter over medium heat until soft and translucent. Set aside.
Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.
Hello! Before I jump back into blogging, I need to apologize for my long break. Two years ago I was blogging daily, but blogging became more of a chore than a fun hobby. So, I needed to step back and let it go for a while. But now I’m back. Not sure how often I will post, but I’m going to slowly get back into it! So, I hope there are still a few of you out there! 🙂
Now onto the recipe!
With grilling season upon us, it’s hard to keep things from getting into a rut. Instead of your usual beef or chicken tacos, try fish or seafood. Today we tried salmon!
Serves 2 or add more for a bigger crowd!
3-6 ounces skinned salmon (serves 2-3)
1/2-1 tbsp of taco seasoning
Sour cream or Greek yogurt (we prefer Greek yogurt)
Grape tomatoes chopped slightly
Shredded lettuce (we use organic baby kale)
Rub taco seasoning on salmon. Heat and oil grill slightly. Grill salmon until flakey. Squeeze with a bit of lime juice from fresh limes.
Once the salmon is done, turn off grill, flake salmon and set aside. Heat tortillas for a minute or two on the cooling grill. Sprinkle cheese on tortilla and warm/melt on grill.
Once cheese is melted, remove and top with sour cream/Greek yogurt and salmon. Then add your favorite toppings! Serve with rice, mangoes, salsa and chips, and a fresh margarita!