These chicken tacos come together in about 15 minutes. They’re tasty, healthy and can be in your belly in less time than it would take to order some takeout. Topped with some creamy guacamole, they’re hard to beat in the taste + convenience department. We’re relying on some convenient freezer and pantry staples to make this happen. No shame from this corner of the internet. It doesn’t have to be gourmet all the time people. Let’s make this happen.
Today I’m sharing a quick and healthy lunch idea with you. It’s a great way to use up any leftover protein such as chicken or steak you have hanging out in your fridge, and make it feel like a completely new dish!
Juicy pork ribs are braised in flavorful beer until they are fall-apart-tender. Then, we top them with the sweet/savory flavor explosion that is mango salsa. This dish is easy to prepare, and makes for very versatile leftovers.
It’s a meal that’s great for carb lovers and carb avoiders alike. Even my carboholic Ovi, didn’t miss the tortillas when I served him a plate full of tender cabbage leaves topped with succulent pork, and tropical salsa. Actually, I don’t think he said anything. There was however, a lot of nodding, eye closing, and there was definitely a trip made for seconds. Strong endorsements.
These fish tacos come together in 15 minutes or less, including prep time! They’re a perfect candidate for weeknight dinners, or whenever you don’t feel like spending much time in the kitchen. Tender flaky fish is lightly seasoned, grilled to perfection and wrapped up with fresh veggies and smoky salsa. It’s a meal that will take your taste buds to a beach side Mexican cafe, even when the rest of you is stuck in the middle of winter.
This salsa was really, really good and disappeared quickly – always a good sign. It’s just as delicious as the fresh pico style one I make when tomatoes are bountiful, and adds a little extra oomph a la some smoky roasted flavors mingling with the tangy tomatoes, lime and cilantro. Salsa roja with roasted garlic and peppers just takes things up a notch. I’ve been moaning and groaning about how much I miss summer produce for months now. I especially miss the tomatoes. Oh the tomatoes….they’re my favorite. I decided to stop all of my whining (yes, I would like some cheese) and just make some winter appropriate salsa. Oh poor me, I know.
HGT has been celebrating Mexican food this week, entirely by accident. It’s hard not to fall in love with Mexican food growing up in Southern California, arguably, we have the best and most authentic Mexican food readily available to us anywhere outside of Mexico. Take that, New York! I scoff at your bagels. Just kidding guys….I love bagels, and public transportation, which both suck with great enormity in SoCal. I suppose I’ll call it a draw.
Salsa verde is made with tomatillos, which have a great resemblance to green tomatoes once removed from their papery husks, but trust me folks – they’re very different. Tomatillos are a cousin of the tomato and the gooseberry, but have their own distinct tangy flavor.
Salsa verde is very simple to make, and far superior to the jarred variety. The homemade stuff is thick and full of flavor that is impossible to get out of a store-bought bottle. It makes a great dip for chips and salsa, but my all-time favorite use is green enchiladas. YUM. Tomatillos have a light tangy, almost citrus taste to them that pairs great with lighter proteins like chicken, pork loin, and seafood. Oh man, especially seafood. A spoonful of this stuff on grilled fish is heavenly.
Carnitas are the epitome of Mexican comfort food in my book. The slow braising process fills your kitchen with a gorgeous aroma that will have everyone excited for supper. The pork is quickly seared, slow braised to fork tender, shredded, and added to a baking dish for a quick roast in the oven. The residual fat left in the meat cooks off and crisps up the meat into delicious little morsels. Yum!
I love coleslaw! Unfortunately, a lot of recipes are just dripping in mayo. No thank you! This version is tangy, crunchy and full of flavor. You won’t miss the mayo, promise.
With the addition of lime and cilantro, this slaw takes on a very TexMex flavor. It pairs beautifully with Mexican food of any kind. Use it as a topping, or a side dish. A few spoonfuls of this stuff on top of your tacos is a fun and flavorful substitution for lettuce. It’s especially great in the winter time when tomatoes (my very favorite topping) are out of season, and you want something with a little acidic bite to it to pair with hearty food.