Grilled Fish Tacos with Chipotle-Lime Dressing- Mexican recipes

Grilled Fish Tacos with Chipotle-Lime Dressing- Mexican recipes



1/4 cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 1/2 teaspoons honey
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon seafood seasoning, such as Old Bay™
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste
1 pound tilapia fillets, cut into chunks


1 (8 ounce) container light sour cream
1/2 cup adobo sauce from chipotle peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon seafood seasoning, such as Old Bay™
salt and pepper to taste


1 (10 ounce) package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2 limes, cut in wedges


To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.

To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.

Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.

Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.

Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Makes 6 servings


Mexican recipes: Shrimp Fajitas [29-11-17]

Shrimp Fajitas


1 pound medium sized shrimp (about 35 total), shelled
and deveined
1 cup very lightly packed chopped fresh cilantro
1 clove garlic, finely minced
1/3 cup lime juice
6 flour tortillas
1 tablespoon canola oil
2 large green bell peppers (about 1 lb. total) stemmed,
seeded and thinly sliced
1 large red onion, thinly sliced into rings
1/2 cup nonfat sour cream
bottled green tomatillo sauce


Stir together shrimp, cilantro, garlic, and lime juice.  Let stand at room temperature for 20 minutes.  Meanwhile, wrap tortillas in foil and place in a 350 degree oven until hot (about 15 minutes).  Heat canola oil in a wide nonstick frying pan over medium high heat.  Add bell peppers and red onion.  Cook, stirring occasionally, until limp (about 10 minutes).  Remove veggies and keep warm.  Add shrimp mixture to pan, increase heat to high, and cook, stirring often until shrimp are opaque in the center.  Return veggies to pan, stirring to mix with shrimp.  Spoon shrimp mixture into tortillas, top with sour cream and roll up.  Serve with salsa.

This makes
4-6 servings.


Cafe Central Trés Leches Cake - Mexican recipes

Cafe Central Trés Leches Cake



9 eggs, at room temperature
1 1/2 C. sugar
12 T. butter, softened
2 1/2 C. all-purpose flour
1 1/2 t. baking powder
1 C. milk
1 t. vanilla
1 t. cream of tartar

Three Milks:

2 C. heavy cream
1 (5 oz.) can evaporated milk, at room temperature
1 (14 oz.) can sweetened condensed milk, at room temperature


Preheat oven to 325 degrees. Separate egg yolks and whites, keeping whites at room temperature. In bowl of an electric mixer, cream sugar and butter together until pale yellow and fluffy. Add egg yolks and beat until fluffy again, 2-3 minutes on medium-high speed. In separate bowl combine flour and baking powder. In third bowl mix milk and vanilla. Alternately add flour mixture and milk mixture to butter mixture (a fourth at a time) until all are combined. Beat until smooth after each addition.

Beat egg whites with cream of tartar until soft peaks form and, using a large spatula, gently but thoroughly fold into flour-and-butter mixture. Grease bottom of a 9-by-13-inch metal baking pan. Pour in batter and bake approximately 40 minutes, until golden brown. Allow to cool.

Make three-milk mixture by stirring the milks together thoroughly; do not beat. Slice or peel off the thin top crust of cake. Pour milk mixture evenly over top of cake (if necessary, poke holes in cake with a fork to facilitate soaking; you will probably need only 3/4 of the mixture). Refrigerate. Serve slices in a bowl with additional milk mixture.

Serves 12.


Mexican recipes: Smothered Burritos [31-10-17]

Smothered Burritos.

Flour Tortillas

4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon shortening
1 to 1 1/2 cups warm water

Chile Verde

3 cups diced, roasted and peeled Anaheim peppers (see below)
or 1 (28 ounce) can whole green chiles, chopped
2 cups water
2 pounds diced lean pork or diced lean or ground beef
1 tablespoon shortening
1 tablespoon all-purpose flour
1/4 teaspoon garlic salt
1/4 teaspoon black pepper


Heat flour tortilla on grill about 10 seconds; turn and heat another 10 seconds until hot. Add about 3/4 cup refried beans; roll. Place on serving plate. Top with Chili Verde and generous amounts of cheeses, using as desired.
Zap in the microwave until cheese is melted.

Flour Tortillas: Mix flour, baking soda, salt and shortening with hands until thoroughly combined. Add enough warm water to make a manageable dough (easy to roll). Pinch off pieces of dough about the size of a biscuit. Roll into a circle about 1/8-inch thick. Put on heated 300 degree F grill for about 6 seconds; turn and cook another 8 seconds. Repeat with remaining dough.

Makes 24 flour tortillas.

Tortillas may be frozen. Stack between sheets of waxed paper.

Chili Verde: Roast Anaheim peppers in a 350 degree F oven for about 15 minutes; turn and roast an additional 15 minutes. Remove from oven; cool. (The peppers may be frozen at this point.)
To peel roasted Anaheim chiles, steam a few minutes; cool as needed, then peel and dice. Add 2 cups water; set aside.
In a large skillet, cook pork (or beef) in melted shortening until browned and completely cooked. Add flour, garlic salt and pepper, blending well. Add Anaheim pepper mixture; bring to a boil. Reduce temperature and simmer 10 minutes. 


Green Chilie Chicken - Mexican recipes

Green Chilie Chicken


8 chicken breasts (boneless and skinned)
5 large potatoes (peeled and sliced in 1 inch pieces)
1 large onion (peeled and sliced in rings)
2 can mushrooms (drained)
2 cans diced green chilies (or 6 fresh roasted ones)
2 can cream of mushroom soup


In skillet, lightly brown Chicken breasts in a little oil. Drain on paper towels.

In crockpot, add 4 chicken breasts, half of onion rings, half of mushrooms, half of potatoes, 1 can of soup and half of green chilies.. Repeat layers, saving the other half of green chilies for the last hour of cooking time. Cook on high for 4 hours, then add rest of green chilies and cook for one more hour.

This recipe may be cut in half. I made this much because I wanted left overs.

The cream of mushroom soup makes a wonderful gravy, and the green chilies add just the right amount of spice you want for flavor, plus the chicken comes out so tender!


Low-Fat Chile Colorado con Carne

Low-Fat Chile Colorado con Carne


2 pounds sirloin , cut in bite size cubes
1 teaspoon vegetable oil
2 cups beef broth
6 dried chili peppers, break off stems and shake out seeds
2 garlic cloves, minced
1 medium onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon Mexican oregano, (1 1/2 tsp. if not Mexican)
1/2 teaspoon ground cumin
1 1/2 tablespoons flour


Prepare chile puree. Place chiles in large nonreactive bowl. Add boiling water to cover and try to ensure that chiles stay submerged. Let stand 30-40 min to soften. Remove chiles to blender. Taste soaking water; if it's bitter discard it and use plain water for the rest, else use a mixture of soaking water and plain water. If you don't want to taste it, it's safer to toss it and use plain water. Add 1 to 1 1/2 c broth to chiles and blend until very smooth, 1 to 2 min. Pour mixture through strainer, pressing pulp with spoon or rubber spatula to get all the puree out. Set aside.  Heat 1 tsp. oil in heavy non-stick skillet.

Add meat and cook until browned. Add to broth, cover and simmer 1 hour. Add chile puree to meat and stir in. Mash salt and garlic together to make a paste. Saute chopped onion in broth until tender. Mix in salt/garlic paste and 1 1/2 T flour. Stir 1 minute to get raw taste out of the flour and add mixture to simmering beef.
Add cumin, pepper and oregano. Cover and simmer 2 hours.

Makes 8 servings.

Calories......200.....Fat.....9 g......Carbs.....4 g.....
Sodium.....548 mg.....Fiber.....1 g.


Jalapeno Pie - Mexican recipes [13-10-17]

Jalapeño Pie


1 can green chilies, chopped
3-5 seedless jalapenos, chopped
1/2 lb. Monterey Jack cheese, grated
1/2 lb. cheddar cheese, grated
6 eggs, beaten


Butter a 9-inch baking pan. Spread chilies and peppers in bottom of dish. Spread cheeses over pepper. Add dash of garlic powder to beaten eggs and pour over cheeses. Bake at 350 degrees for 30 minutes. Cut into small squares.


Tostadas de Nopales - Mexican recipes:

Mexican recipes: Tostadas de Nopales


1 tablespoon olive oil
1 garlic clove, finely chopped
3 tablespoons white onion, finely chopped
1 can (16 oz ) refried black beans
1 package (4.5 oz) tostadas (12 tostadas)
1 jar (15 oz) Nopales strips in brine, drained
2 Roma tomatoes diced, (1 cup)
1/2 cup red onion, finely chopped
1 large ripe avocado, cut into 24 slices
3/4 cup crumbled Cotija cheese
1/4 cup finely chopped fresh cilantro
Salsa, if desired
Mexican style cream, if desired


Heat oil in skillet over medium-high heat. Stir in onions; cook about 2 to 3 minutes or until soft. Stir in refried beans. Cook for 2 to 3minutes until hot, stirring occasionally. Let cool for 5 to 10 minutes, to keep tostadas from getting too soft.

To assemble tostadas: Spread 2 tablespoons refried bean mixture on each shell; top with 2 tablespoons nopales, 1 rounded tablespoon tomatoes, 1 scant tablespoon red onion, 2 slices avocado, and 1 tablespoon queso cotija.

Sprinkle with cilantro.

Total: 30 Min
Preparation: 15 Min

Servings: 12 tostadas