Tag: Mexican

Paleo Mexican Tuna Steak, Sweet Red Peppers & Avocado Salsa

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On occasion we have some yummy tuna steaks… although I have to be honest… in the past I’ve just cooked them, flaked them and made tuna salad. The kids like it a lot and so do I! We usually just have it on cucumber slices or in lettuce boats. I probably overcook it, but I feel like it turns out really dry and that is definitely not my preference! I had looked many times in the past for a fail safe recipe and I finally found one! Continue reading “Paleo Mexican Tuna Steak, Sweet Red Peppers & Avocado Salsa” →

Pupusas

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We have definitely let corn sneak back into our diets.  I’m feeling a bit guilty about it, but also  really enjoying it.  However, I’m realizing just how much we are eating (corn chips, corn tortillas, corn bread, etc) and I’m determined to at least cut back.  Corn isn’t on the paleo diet, and I definitely prefer not to eat it.  I say that as I post a recipe for pupusas! Continue reading “Pupusas” →

Taco Salad with Homemade Taco Dressing and Side Pepper Salad

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As I mentioned earlier this week it has been quite warm for March/April for Northern Virginia.  Because of that I’ve been in the mood to use the grill and have summer salads for dinner!  I know!  Summer isn’t anywhere close, but I’m so ready for the warm weather!  Just having the front door open, breezes in the window, hearing the birds chirp and the warm sidewalk under bear toes!  Hmmm!!!  The joys of spring and summer! Continue reading “Taco Salad with Homemade Taco Dressing and Side Pepper Salad” →

Thai Beef Tacos with Lime-Cilantro Slaw (optional with fish)

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Just this week we had these for dinner with fish instead of steak.  I had forgotten how good they are! We had dinner with some friends and they agreed they were tasty as well!

I think I’ve mentioned it 1000 times before, but I don’t cook fish very often.  This is a favorite and will be repeated!  Hopefully we don’t get tired of it!  It is so simple and delish!  The slaw to go with it is what makes them so yummy!  I’ve used this same slaw with steak tacos as well and it is just as good.

The original recipe is from Cooking Light in April of 2007.  I don’t think we tried it until last year, so either I had some one’s hand-me-magazines (and I’m glad they didn’t rip out this recipe!) or I just kept the recipe that long!  I’m really not sure which it is.  The original can be viewed here and was for steak, but I almost like the fish better.

The first part of the recipe is for seasoning the steak, which is also amazing.  If you are using this recipe for the fish, then just bake or broil til done.  I used salmon and didn’t season it at all.  The slaw had plenty of seasoning that blended well with the salmon.

As usual, the recipe listed here is VERY similar to the original, but with my own additions/subtractions/clarifications.

 

Ingredients

Steak:
1 tablespoon sugar
1 ½ teaspoons grated peeled fresh ginger
1 ½ teaspoons fish sauce
½ teaspoon chili garlic sauce (such as Lee Kum Kee)
¼ teaspoon freshly ground black pepper
4 garlic cloves grated
1 pound flank steak, trimmed
Cooking oil

Slaw:
¼ cup fresh lime juice (lemon works just as well)
 2 tablespoons rice wine vinegar
1 ½ teaspoons peeled finely grated fresh ginger
1 ½ teaspoons fish sauce (we like [amazon_link id=”B004M050W2″ target=”_blank” container=”” container_class=”” ]Red Boat[/amazon_link])
½ teaspoon chili garlic sauce
4 garlic cloves, grated
3 cups thinly sliced cabbage
2 cups finely grated carrots
¼  cup sliced green onions
½  cup chopped fresh cilantro

Remaining ingredients:
8 (6-inch) fat-free flour tortillas (corn tortillas are much better for the fish tacos)
Or for a grain free option try my tortillas!

Instructions:

To prepare steak:
  1. Combine first 6 ingredients in a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 2 hours, turning occasionally.
  2. Prepare grill or broiler.
  3. Remove steak from bag; discard marinade. Place steak on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

To prepare fish:

  1. Place in baking dish and bake for approximately 20-30 minutes or until desired dress of doneness. Or grill or briol.
  2. After finished, shred fish into small pieces.

To prepare slaw:

  1. Combine juice and next 6 ingredients (through garlic cloves) in a large bowl. Add cabbage and next 3 ingredients (through cilantro); toss well to combine.

Lia Huber, Cooking Light
APRIL 2007

Enjoy these tasty tacos and let me know how they turn out for you!

 

Enchiladas

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We were having a craving for enchiladas which is one of Brian’s favorite meals.  I don’t make them very often and the last time I did I made grain free tortillas.  I didn’t have the time to do that today and decided to just use the store bought flour tortillas and totally go off the diet!I probably could have done the corn as a different option although he isn’t really supped to be eating that either.  I haven’t found a good option to sub out the flour or corn tortillas.  The homemade grain free versionwas good, but not the same and not a GREAT substitute… not to mention making a simpleish meal and all day creation!I cut corners on the tortillas this time, but took my time on the rest!I had my own recipe for the sauce in the past, but wasn’t 100% sold on it.  I found a new one on Allrecipes and it is absolutely fantastic!  I did alter it a bit to my taste, but you can view the original here or mine below!

Enchiladas
Ingredients:
  • 1 lb cooked chopped chicken
  • 2 cups fresh spinach chopped
  • 2 cups soaked and cooked black beans
  • 1 cup shredded cheese
  • 1 or 2 chopped red peppers
  • ½ of enchilada sauce (recipe below)
  • 4 cloves of garlic chopped

Instructions:
Mix all above ingredients together.

Pour ¼ of  enchilada sauce (see recipe below) in bottom of 8×13 pan to completely cover to bottom so that the tortillas don’t stick.  Divide ingredients into 10 tortillas, wrap and place in pan.  Cover with rest of enchilada sauce and sprinkle additional cheese if desired.

Bake at 350 degrees for about 45 minutes or until sauce is bubbling and enchiladas are hot.

Serves 6

Ten Minute Enchillada Sauce
Ingredients:

  • ¼ cup coconut oil
  • 2 TBSP coconut flour
  • ¼ cup chili powder
  • 2 cups tomato sauce
  • 1 1/2 cups water
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion salt
  • salt to taste
Instructions:
Original instructions are to cook this to thicken.  I put all the ingredients into the [amazon_link id=”B003VN7VDW” target=”_blank” container=”” container_class=”” ]VitaMix[/amazon_link] and blend on high until all ingredients were well mixed and coconut oil was completely melted.  I continued to blend on high until it was steaming and slightly thick.  About 5 minutes.

Variations:
There is no right or wrong ingredients to put inside the enchiladas.  Feel free to add whatever sounds good to you.  We change it up all the time and add what I’m craving or what sounds good or what can be found in the refrigerator!  Some of our other favorite ingredients to add include: Corn, olives, rice, hot peppers, onions, and mushrooms.  Just mix and match ingredients to your taste!
Also to make this dairy free I left the sour cream and cheese off of part of it for my dear hubby.  The kids and I have a love affair with sour cream, but he doesn’t seem to mind too much.  The cheese could have been left off completely and I don’t think anyone would have noticed!I also serve it with a side of sour cream and hot sauce.  Sometimes a little added cheese and olives to put on top.How do you make yours?  Any great ideas you like that I should give a try?