Shrimp Tacos

These are yummy! Even if you think you don't like fish tacos because they sound weird, you'll like these. I was one of those people and I *love* them. 


Shrimp Tacos

• 1 lb of frozen shrimp, defrosted, peeled, & deveined

• 6 oz sour cream

• ¼ cup chopped cilantro

• 2 tbsp fresh lime juice

• 1/2 tsp cayenne pepper

• 1 package shredded cabbage

• 8 corn tortillas

• 4 tsp extra virgin olive oil

• Salt and pepper to taste

Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside. Cut shrimp into thirds. Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done. (I also added a splash of white wine because I had it.)  They cook up in just a few minutes… so be sure to watch them! Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Build your taco!  Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce. Add salsa and extra cilantro if desired.


Adapted from CLEAN AND DELICIOUS


Family Rating:
Brad: ****
Jordan: ****
Eli: *****
Phoebe: ***
Overall Family Rating: 16/20

Green Chili Chicken Enchilada Casserole

I'm always on the lookout for good Mexican food dishes because Brad *loves* Mexican food and I have a hard time with it. This was easy and pretty darn good. Probably not real authentic (Tex-Mex or otherwise), but still yummy!


Green Chili Chicken Enchilada Casserole

1/2 cup green chili enchilada sauce (I used THIS brand)

1 container frozen, chopped green chilies, defrosted and drained (I used THESE)
1 cup sour cream
3/4 cup jarred salsa verde
8 white corn tortillas, torn into bite-sized pieces
2 cups cooked, shredded chicken breast
1 teaspoon cumin
salt and pepper

1 cup shredded colby jack cheese

Preheat oven to 350 degrees. Mix together enchilada sauce, green chilies, sour cream, salsa, corn tortillas, chicken, and seasonings. Taste the "sauce" to adjust seasoning. Pour into a greased 2 qt. casserole dish (or 8x8 inch baking pan). Top with cheese. Bake 25-30 minutes or until bubbly and cheese is melted. Serve with salsa.

Adapted from IOWA GIRL EATS

Family Rating:
Brad: ****
Jordan: ***
Eli: *****
Phoebe: *****
Overall Family Rating: 17/20

Taco Braid

I thought this was a great way to use up leftover taco meat. I realize not everyone has leftover taco meat when you make tacos for your family, but you could always make a double batch and use the extra for this. 

Taco Braid
1 loaf frozen bread dough, thawed
4 oz of Cream Cheese, softened
1/2 cup Salsa
1/2 lb leftover taco meat (ground beef or turkey seasoned with taco seasoning)
1 cup of shredded cheddar cheese
olive oil
garlic salt

Preheat oven to 400 degrees. Roll dough into a 15-in. x 12-in. rectangle. Place on a greased cookie sheet. It's very important to place the dough on the cookie sheet before you fill it because once you fill it, it will be too heavy to move onto the cookie sheet. Mix salsa and cream cheese in a small bowl. Spread cream cheese mixture lengthwise down center third of rectangle and then spread on top. Sprinkle with cheese.  On each long side, cut 1 inch wide strips about 2-1/2-inches into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Brush with olive oil and sprinkle with garlic salt. Cover and let rise for 20 minutes (I think I only let mine rise for about 10 minutes). Bake at 400 degrees for 20 minutes.

Adapted from THE GIRL WHO ATE EVERYTHING


Family Rating:
Brad: ***
Jordan: ***
Eli: ** (I was surprised he didn't like this. I think it was the cream cheese/salsa mixture. Next time, I'm going to use a little less and see what happens.)
Phoebe: *****
Overall Family Rating: 13/20

Crockpot Carnitas

Despite the weird ingredients, this is soooo yummy! We usually freeze half after it's cooked because it makes so much. It makes really good tacos or quesadillas.

Crockpot Carnitas
3 pounds Boneless Pork Shoulder, Cut Into Cubes
¾ cups Fresh Squeezed Orange Juice
½ whole Lime, Juiced
7 cloves Garlic
1 Tablespoon Kosher Salt
1 Tablespoon Cumin
¼ cups Cilantro, Chopped
¼ cups Chicken Or Beef Stock

In a slow cooker, combine all ingredients and stir. Cook on high for 4-5 hours or low for 8-10 hours. Shred with a fork and serve in hot tortillas with cheese, sour cream, and fresh cilantro.

Adapted from TASTY KITCHEN

Family Rating:
Brad: *****
Jordan: ****
Eli: ***
Phoebe: ***
Overall Family Rating: 15/20

Brad's Famous Fajitas

I'm not sure if Brad is actually famous for these fajitas outside of our own family. He started making them when we were dating and they are still a favorite. Phoebe even told me today that she wanted to eat them every night for dinner! This is a basic recipe that will feed about 4 adults. We double it often to have lots of leftovers because it makes the very best leftovers and they can be used for quesadillas, too.

Brad's Famous Fajitas
1 lb. chicken boneless, skinless chicken breasts, cut into long strips (You can also use breast tenderloins, but some of them might need to be cut even thinner.)
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 onion, cut into strips
1/4-1/2 cup of butter (yeah, you read that right)
Fiesta Fajita Seasoning (This is key. It cannot be any other fajita seasoning. You can find it at Wal-Mart or Sam's or even ONLINE.)
flour tortillas
sour cream
salsa
grated cheese

Season chicken liberally with Fiesta Fajita Seasoning. Melt half a stick of butter over high heat in a large skillet. Brown chicken until completely cooked through. Taste for seasonings. You want it to be good and seasoned. If it tastes bland at all, add more. Remove to a plate and keep warm. Add two more tablespoons of butter to the skillet and let melt. Throw in the veggies and season liberally. Brown veggies over high heat until tender. Add more butter, if needed. You want there to be some liquid in with your veggies because it makes a nice "sauce" for the chicken and veggies. Add chicken back to the pan. Warm tortillas. We like to cook them on both sides on a hot griddle, but you can also just wrap them in foil and heat them for 15-20 minutes in a 350 degree oven. Serve them with sour cream, salsa, and cheese (or anything else you'd like).

Family Rating:
Brad: *****
Jordan: *****
Eli: *****
Phoebe: *****
Overall Family Rating: 20/20

Chicken Quesadillas

Chicken Quesadillas
1-2 cups cooked, shredded chicken breast, seasoned with a little cumin and chili powder
20 burrito sized (the smaller ones) flour tortillas
1 can chopped green chilies
grated cheddar cheese (or Mexican blend)
grated Velveeta cheese (you can buy this pre-shredded and I highly recommend it because Velveeta is a mess to grate!)
butter
sour cream
salsa

Layer half the tortillas with cheddar cheese, Velveeta cheese, chicken, and green chilies. Top with remaining tortillas. In a large skillet, place a small pat of butter and melt over medium-high heat. Fry quesadillas on one side until crispy and a little brown, flip and repeat with other side, but don't use more butter. Repeat until all quesadillas are cooked. Cut into quarters. Serve with sour cream and salsa.

Family Rating:
Brad: ****
Jordan: ***
Eli: ****
Phoebe: *****
Overall Family Rating: 16/20

Empanada Grande

Empanada Grande
1 package (15 oz.) refrigerated pie crusts (In this case, a store-bought crust really is the best way to go. Homemade crusts are too flaky and not "short" enough to hold up to the filling.)
1/2 lb. ground beef
1 small can sliced black olives, drained
1-3 teaspoons dried cilantro
1 cup grated Cheddar cheese
1/3 cup chunky salsa
1 1/2 tablespoon taco seasoning
1 garlic clove, minced
1 egg, slightly beaten

Preheat oven to 400 degrees. Let pie crust stand at room temp while preparing other ingredients. Brown ground beef in a large skillet over medium heat; drain. Return to pan and stir in black olives, cilantro, cheese, salsa, seasoning, and garlic. Place one crust on a large round baking stone or cookie sheet. Spread beef mixture evenly on top to within one inch of the edge. Lay the other crust on top. Fold edges up and crimp to seal. Cut slits in the top to allow steam to escape. Brush beaten egg over the top. Bake for 25-30 minutes or until golden brown.

Family Rating:
Brad: ****
Jordan: ****
Eli: ****
Phoebe: ****
Overall Family Rating: 16/20

Super Nachos

I got this recipe from our preacher's wife several years ago. It's so good. The kids devour it!

Super Nachos
1 lb. ground beef, browned, drained, and seasoned with salt and pepper
2 cans refried beans
1-2 cans chopped green chilies
16 oz. grated cheese
2 cans taco sauce
1 large can sliced black olives
chopped tomatoes
sour cream
tortilla chips

In a 9x13 inch pan, beef, beans, green chilies, cheese, taco sauce, and black olives.  Bake at 350 for 25-30 minutes. Serve with tortilla chips, sour cream, and chopped tomatoes.

I almost always half this when I make it for dinner.

Family Rating:
Brad: ***
Jordan: ***
Eli: *****
Phoebe: ****
Overall Family Rating: 15/20

Baked Chicken Taqutios

Photo from Our Best Bites

Baked Chicken Taquitos
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 C shredded cooked chicken
1 C grated pepperjack cheese
small flour tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro. Add chicken and cheese and combine well. (You can prepare up to this step ahead of time. Just keep the mixture in the fridge.) Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve with sour cream and salsa (I mix the two together and make "taquito dip").

Recipe adapted from OUR BEST BITES

Family Rating:
Brad: ***
Jordan: ***
Eli: *****
Phoebe: ***
Overall Family Rating: 14/20

Crockpot Enchilada Soup

The day I served this, the kids both had friends over after church. All four kids gobbled it up and asked for seconds!

Photo by Real Mom Kitchen

Crockpot Enchilada Soup
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper (I used red)
1 10-ounce can enchilada sauce (I used mild)
1 10.75-ounce can condensed cream of chicken soup
1 1/2 cups milk
1 cup shredded Pepper jack cheese
2 chicken breasts

In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips.

Recipe from REAL MOM KITCHEN

Family Rating:
Brad: *****
Jordan: ***
Eli: *****
Phoebe: ****
Overall Family Rating: 17/20

Crispy Southwest Wraps

Photo from MEL'S KITCHEN CAFE

Crispy Southwest Wraps
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese
Sour cream
6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Dot with sour cream. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Adapted from MEL'S KITCHEN CAFE

Family Rating:
Brad: ***
Jordan: ***
Eli: ****
Phoebe: ****
Overall Family Rating: 14/20

Chicken Chimichangas

Photo from Southern Living

Chicken Chimichangas
1 (16-ounce) jar picante sauce or salsa, divided
3-4 cups chopped cooked chicken
1/2 of a small onion, diced
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
10 (8-inch) flour tortillas
2 cups (12 ounces) shredded Cheddar cheese
Toppings: guacamole, sour cream, shredded lettuce, diced tomato

Combine 3/4 cups picante sauce and next 5 ingredients in a Dutch oven; cook over medium-low heat, stirring often, 25 minutes or until most of liquid evaporates. Spoon 1/3 cup mixture below center of each tortilla; top with 2 tablespoons cheese. Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks. Place, folded side down, on greased baking sheets. Coat chimichangas with cooking spray. Bake at 425° for 8 minutes; turn and bake 5 more minutes. Remove picks; top with remaining picante sauce and desired toppings.

Recipe adapted from MY RECIPES.

Family Rating:
Brad: ****
Jordan: ***
Eli: ***
Phoebe: ****
Overall Family Rating: 14/20

Easy Fish Tacos

Picture taken by thedishbyish on Tasty Kitchen.

Easy Fish Tacos
4 (or more) pieces Tilapia Fish Fillets
2 Tablespoons Cajun Or Blackening Spice Mix
salt to taste
a pat of butter
¼ cups Sour Cream
2 El Pato sauce
1 cup Shredded Cabbage (Coleslaw Style), Divided
1 Tablespoon Oil
6 pieces Flour Tortillas (Soft Taco Size)
1 cup Shredded Cheese (mexican Blend)
1 whole Avocado, Sliced

Preheat broiler. Sprinkle tilapia with salt and seasonings. Melt butter in a large pan. Place tilapia in pan and broil until done. It only takes a few minutes. Mix the sour cream and salsa together and add about half of the shredded cabbage. Mix to make a creamy slaw. Set aside. When fish is cooked, break up into smaller pieces. Warm tortillas on an electric griddle, pile on a little tilapia, add cheese, coleslaw, avacado, and more salsa.

Adapted from TASTY KITCHEN

Family Rating:
Brad: **** (He wanted to give this recipe five stars, but I reminded him that THE PORT ARANSAS SPECIAL gets five stars because it's better so he should only give it four. He responded that Mexican food should always get five stars, but I made him change it to four.)
Jordan: ***
Eli: ****
Phoebe: * (she did not like the fish)
Overall Family Rating: 12/20

Port Aransas Special

We first had this recipe when we went to Port Aransas in the summer of 2010.  Eli (who had spent the day battling the waves) ate it with gusto and declared it the Port Aransas Special.  The name stuck!
.
Port Aransas Special
1 1/4 to 1 1/2 pounds tilapia, 4 fillets
Coarse salt
Ground pepper
1 teaspoon ground cumin, eyeball it
1/2 teaspoon sweet paprika, eyeball it
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 lime, halved
1/2 medium red onion, chopped
1 jalapeno or serrano pepper, seeded and finely chopped
2 or 3 large cloves garlic, finely chopped
8 to 10 tomatillos, husks peeled and diced
1/2 bottled pale beer
2 tablespoons chopped cilantro leaves, a palmful, plus a few sprigs for garnish

Maque Choux:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1/2 red onion, chopped
1 jalapeno, seeded and finely chopped
1 small red bell pepper, seeded and chopped
4 ears fresh corn on the cob, husked
A sprinkle sugar
Dash cayenne pepper
Salt
2 tablespoons butter
2 ripe avocado
1 lime, juiced

Season fish with salt, pepper, cumin, paprika. Heat a nonstick skillet over medium high heat. Add 1 tablespoon oil, 1 turn of the pan. Heat an ovenproof serving plate in a warm oven. Saute fish 3 minutes on each side or until opaque. Squeeze the juice of 1/2 lime over the fish and carefully slide the fillets onto warm platter. Cover the fish to keep it warm. Return pan to heat and add remaining tablespoon of oil, 1 turn of the pan. Over medium high heat, quickly saute the red onion, jalapeno and the garlic. Saute a minute or so, add the diced tomatillos with seeds and juices. Season mixture with coarse salt and saute the mixture of vegetables 5 minutes.

Once you get your sauce working, get a second skillet hot over moderate heat for your maque choux. Add 1 tablespoon extra-virgin olive oil (1 turn of the pan,) chopped onion, jalapeno and red bell pepper. Saute 2 or 3 minutes. Working on a plate to catch the milky juices, scrape corn off the cob. Break up the kernels and pour into the skillet. Combine corn with peppers and onions. Season with a sprinkle of sugar, a dash of cayenne pepper and salt. When mixture bubbles, reduce heat to simmer. Cut butter into pieces and stir into corn mixture. Allow mixture to simmer and cook until creamy, 5 to 7 minutes.

While corn is working, go back to your sauce for the fish. Add the beer and the juice of 1/2 lime and cilantro to the pan. Simmer sauce 5 minutes longer, then spoon hot sauce down over the fish filets. Garnish platter with a few extra sprigs of the cilantro.

Cut avocados in 1/2 lengthwise and remove pits. Squeeze lime juice over the avocados to keep them from browning and season them with a little coarse salt. Arrange on the serving plate.

To serve, fill the avocados with maque choux, allowing the corn to spill down and over the sides of the avocado onto the serving platter. Serve with warm tortillas.

Recipe courtesy Rachael Ray

Brad:  *****
Jordan: *****
Eli:  *****
Phoebe:  ******
Overall Rating: 20/20