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Southwestern Spring Rolls

Southwestern Spring Rolls

In honor of National Taco Day, I made these for supper last night. They were super yummy. I made the vegetarian version of these and made a dipping sauce out of sour cream, taco bell brand southwestern ranch dressing & salsa. I fried these briefly in a little vegetable oil and olive oil mixed, but I want to experiment with them and bake them to see if that will give a similar result of crunchiness without the oil.

Enjoy & Happy National Taco Day!!

 

Ingredients:

16 oz. black beans (rinsed and drained) – I used seasoned black-eyed peas, rinsed & drained.

16 oz. organic corn (you can find it 🙂 )

2 cups fresh washed & drained spinach

1-2 fresh jalapenos, de-seeded and chopped

2 garlic cloves, pressed & minced

1/4 cup fresh cilantro, chopped

1/4 cup onion, minced

1/2 tsp chili powder

1/2 tsp cumin

1/2 tsp salt

1/4 tsp fresh ground black pepper

2 cups grated Mexican cheese blend

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15 large soft flour tortillas

Cooking oil

Salsa of your choice

Sour Cream

Directions:

1 . Combine & mix well all ingredients except oil, tortillas, sour cream & salsa.

2. Put approximately 2 TBLS of mixture on the end of each tortilla and roll tortilla into a thin tacquito.

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3. Heat a dry frying pan to med/high heat.

4. Add 1 TBLS oil per 2-3 taquito’s and shallow fry the taquitos just until browned on the outside….drain on paper towels.

Dipping Sauce:

I combined sour cream, Taco Bell brand southwestern ranch dressing & Salsa to make a dipping sauce.

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  • As I mentioned these were vegetarian rolls but all you’d need to do if you want to add meat is marinate some chicken breasts in a Mexican seasoning and cook them on a foreman grill or in the fry pan. Then thinly slice or shred your chicken and add to your tortilla mixture

ENJOY!!!

 
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Posted by on October 5, 2016 in food, Mexican food, Tacos, vegetarian

 

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Grilled Fish Tacos

Yum Yum Yum is all I can say for these tacos – oh man – the flavor combination is amazing!! No picture – sorry – everyone ate them too fast!! 🙂

Ingredients:

2 limes

6 plum tomatoes

1 small onion

1/3 cup snipped fresh cilantro

1/2 cup mayonnaise

2 TBLS milk (I used Half & Half)

2 garlic cloves (pressed and finely chopped)

1/4 tsp sea salt

2 cups thinly sliced Napa cabbage (green leafy part only)

2 avocados

corn tortillas (I used white corn tortillas)

2 or 3 large tilapia fillets (no skin) – or you can use cod or your favorite fish

1/4 tsp coarsely ground black pepper

Squeeze limes to get 1/4 cup juice

For Sauce:

Combine 2 TBLS lime juice – mayonnaise – milk – and 1 garlic – whisk until smooth

For Salsa:

Dice tomatoes – chop onions – chop 1 garlic clove and combine with remaining lime juice – cilantro and salt – mix well (or you can throw everything in a food processor and chop) *note – I also added one jalepanos pepper (seeded and finely chopped) to my salsa.

Thinly slice cabbage leafs – peel and seed and thinly slice avocado

Cook FIsh:

Season fish with black pepper (and a little taco seasoning if desired) and cook in pan for 5-8 minutes or until flakes easily with a fork turning once- flake fish into bite-sized pieces

Heat tortillas on griddle until warm

Top tortillas with cabbage – fish – sauce – salsa & avocado slices as desired –

YUM!!

NOTE: I also served with a side of mashed beans which I made with one can of black beans and one can of cannellini beans (or northern beans) – cumin – sea salt – pepper – paprika – cayenne pepper – all mashed together  topped with a little shredded cheese 🙂

 

 

 

 
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Posted by on December 31, 2013 in fish, food, Tacos, veggies, Yummy

 

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