Maybe it’s because I grew up living so close to the border, but my favorite food is Mexican. I love salsa, beans, guacamole and tortilla chips. I really think when made right, it’s some of the most nutritious and satisfying food around.
Here are the meals I’m focusing on today:
Meal #5: Turkey Tacos
I had been making this recipe from Meal Makeover Moms for some time but recently changed it up. I realized that Big A is more likely to eat a taco if the beans and meat are separated (this has never been a favorite meal of hers). I also offer corn tortillas along with whole wheat flour tortillas from Trader Joe’s.
The two ingredients I frequently use when cooking Mexican is the Pioneer’s Women’s restaurant style salsa and my homemade taco seasoning mix consisting of the following ratio (which can be doubled and stored to use when needed):
- 2 Tbsp. chili Powder
- 1 Tbsp. cumin
- 1 Tbsp. garlic Powder
- 2 tsp. onion powder
- 1 tsp salt
I cook the meat until it’s done, drain the fat and then add 1/3 cup salsa and 2 Tbsp. of seasoning mix. Then I set it aside and quickly cook the beans, make the guacamole and heat up the tortillas. My guacamole is really simple: avocado, salsa, plain yogurt, touch of lime juice and salt to taste.
I place everything out in bowls with tomatoes, guacamole, cheese and greens so everyone can make their own taco. Little D likes to roll his up like a burrito.
Meal #6: Fish Tacos
I have tried so many fish taco recipes I’m surprised I never gave up. The problem is most recipes call for pan frying and I always seem to mess it up. So I decided to bake the fish, kind of like fish sticks but smaller. I use the same breading mix that goes in my chicken tenders. You can use melted butter or egg for dipping and bake at 425F for about 15 minutes. Here’s the before and after:
Somehow, this meals works for us. I serve it with white sauce, cabbage, cheese and guacamole. This has turned into a tried and true meal for sure. Definitely not authentic but it does the job!
Meal #7: Chicken Enchiladas
I’m not sure where this recipe originally came from but I have been making it on and off for years but lately not so much. When I recently made it, I was reminded how easy it is and it really is one of my husband’s favorites.
I’ve attempted a couple other recipes but they seem so involved. I recently asked my sister about her chicken enchiladas and she lost me at “I start by boiling the peppers.” I think what is holding me back from making it more often is the kids aren’t really into it yet. But like all my Mexican dishes, I serve it with beans and tortillas so they have options. This one will be included in the rotation but I will be on the lookout for other ideas.
- 1 pound chicken (I use tenders)
- 8 ounces light cream cheese
- 1 (10oz) can enchilada sauce
- 1 medium onion, chopped
- 1 red bell pepper, chopped (optional)
- 5 to 6 large whole wheat flour tortillas or smaller ones
- Taco sauce (mild or not — your choice!)
- 1-2 cups shredded cheddar cheese or Mexican blend
- Spray pan with cooking spray and turn on to medium high heat. Place chicken in pan and keep turning over. While cooking, take a fork and knife and shred the chicken allowing to keep cooking. Continue this until meat is shredded and cooked through.
- Preheat over to 350F. Add chopped onion, red pepper, cream cheese and enchilada sauce and stir to combine. After mixture starts boiling, turn off and set aside.
- Spray a large pan with baking spray. Fill tortillas with the mixture and fold each side over. I usually get 5 to 6 big enchiladas but then make a couple small ones for the kids.
- Cover with as much taco sauce as desired and top with the cheese.
- Cover with foil and cook 20 minutes. Remove the foil and cook for 5 to 10 minutes or until cheese is completely melted.
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