Mexican

Tequila Tacos

Ingredients:

Tilapia Mix:

  • 3 cloves of garlic
  • 1 cup of cilantro leaves
  • 4 tsp. lemon juice
  • 2 tsp. ground cumin
  • 1 1/2 tsp. salt
  • 1 tsp. ground black pepper
  • 2 tbsp. tequila
  • 4 tilapia filets
  • 1/4 green cabbage, shredded
  • 4 GF wraps*

Crema Sauce:

  • 1/2 cup light sour cream
  • 1/4 tsp. paprika
  • 1/4 tsp. salt
  • 1/4 tsp. oregano
  • 1/4 tsp. garlic powder

Add the garlic, cilantro, lemon juice, cumin, salt, pepper, and tequila into a food processor and blend until ingredients are mixed – but still chunky. Put the tilapia and the food-processed mixture in a gallon-sized zip lock bag. Move around the filets until each piece is covered and set aside for 15 minutes to allow for marination. Heat a non stick griddle to 375°F. After the 15 minutes, cook the tilapia for 3-4 minutes on each side. Serve as a taco – cut the tilapia into strips, place on a GF wrap, top with crema sauce and shredded cabbage. Eat fresh and enjoy!

*Rudi’s GF Plain Tortilla Wraps and Mission’s GF Tortillas are my go-to wraps, but use your favorite!

Adapted from: http://www.foodnetwork.com/recipes/alton-brown/fish-taco-recipe.html

For another great tilapia taco recipe check this out!

Spicy Chicken Quesadilla

Ingredients:

  • 1 pound of boneless, skinless chicken breast
  • 1 tbsp. of olive oil
  • 1 onion
  • 2 medium green peppers
  • 1 cup of Mexican Cheese
  • 1 bottle of mild/medium taco sauce
  • 1 head of iceberg lettuce (finely chopped)
  • 1/4 cup of cilantro (chopped)
  • Sour Cream
  • Taco Seasoning
  • Cooking Oil Spray (PAM)

Kitchen Aids:

  • Quesadilla Maker

Cut the onion into long strips and sauté in olive oil in a skillet. Cut chicken into thin strips. Add the chicken into the skillet with the onions. Add taco seasoning and continue to sauté the chicken until it is almost cooked and onions are lightly browned. Cut the green peppers into strips and add it to the skillet. Sauté until all of the ingredients are cooked. If necessary, add additional taco seasoning to taste.

Turn on the quesadilla maker and spray with cooking spray. Place one tortilla on the maker. Layer with chicken mix, lettuce, cilantro, cheese, and taco sauce. Place second tortilla on top and close the quesadilla maker. Heat the quesadilla per instructions given with the maker (usually  3-4 minutes). When ready, carefully remove quesadilla from maker and cut into six pieces. Serve with sour cream. Enjoy!

Tilapia Tortillas

Ingredients:

  • 4 pieces of tilapia
  • Taco Seasoning
  • 2 tbsp. olive oil
  • 4 GF tortillas
  • Romaine lettuce, chopped
  • Medium Taco Sauce
  • 3 ounces blend of Mexican cheeses

In a glass baking dish, line with aluminum foil and place four pieces of tilapia. Evenly coat the fish with olive oil. Then, sprinkle the taco seasoning on the front and back of the tilapia. Simply bake for 15 minutes at 350°.

Meanwhile, prepare your tortilla and toppings. Follow warming instructions on the packet of the GF tortilla. (I used Toufayan Bakeries Gluten-Free Wraps. One of the best GF tortilla substitutes!) Then add lettuce, cheese, and taco sauce on the warmed tortilla. When the tilapia is ready, just place it in the center of your wrap. You may wish to cut the fish into smaller pieces for eating convenience. Roll it up, stick in a toothpick, and enjoy!

Easy Cheesy Enchiladas

Ingredients:

  • 1 lb skinless, boneless chicken, cut into small pieces
  • 1 onion, cut into long strips
  • 1 green pepper, cut in long strips
  • 1 can black beans, cooked
  • GF Taco Seasoning
  • GF Enchilada Sauce ( we used Frontera from Wegmans)
  • 6 GF brown rice tortillas
  • 1 cup mexican four cheese, grated
  • 3 tbsp cooking oil
  • Oil spray

Cook the chicken in oil on high heat. Add onions, let them sauté. Then add the green peppers. Add taco seasoning to taste. Sauté until fully cooked.

Preheat oven to 375 degrees. In a large baking pan, spray cooking oil spray. Prepare one tortilla at a time. Place a single tortilla in a plate. Place small amount of chicken, onion, and green pepper mixture in the middle. Top with black beans and cheese. Fold both sides of the tortilla to the middle. Place the filled tortilla in greased pan with the folds facing down. Repeat this procedure with remaining tortillas. Place tortillas closely in the baking pan. Pour enchilada sauce on top of the tortillas. Sprinkle remaining cheese across the the tortillas. Bake enchiladas for 15 minutes. Enjoy!

Tortilla Melt-downs

Ingredients:

  • 4 Gluten-Free brown rice tortillas
  • 2/3 cup grated cheddar blend
  • 4 slices black forest ham, diced
  • 1 small green chile, deseeded, finely chopped
  • 1/2 medium-sized red tomato, deseeded, diced
  • 1/8 cup cilantro, finely chopped
  • 1/8 cup parsley, finely chopped
  • Cooking Spray

Combine cheddar cheese, ham, green chile, tomatoes, cilantro, and parsley in a medium bowl. Mix throughly. Heat a non-stick skillet over medium heat and apply cooking-spray. Place one tortilla in the pan, and spread half of the mix on the tortilla. Place second tortilla on top. Spray the top tortilla with cooking spray. Let it heat for three minutes or until lightly browned. Slide the tortilla into a plate. Flip the empty skillet over the plate and turn the plate over on top of the skillet, to have the opposite side of the tortilla facing down. Allow this side of the tortilla to heat for three minutes. Slide tortilla into a plate. Cut tortilla into quarters. Repeat process for second tortilla melt-down. Serve warm with sour cream.

Makes 8 quarters. Enjoy!

Mesquite Chicken Salad

Ingredients:

  • 1 pound of boneless, skinless chicken breast
  • 1 tbsp. olive oil
  • 1 onion (finely chopped)
  • 2 tbsp. mesquite seasoning
  • 1 head of iceberg lettuce
  • 1 tomato
  • 1 cup of corn
  • 1/4 cup of cilantro
  • 1/2 cup of Mexican cheese
  • Low-Fat Ranch Dressing

Cut the chicken into 1-inch pieces. Pour olive oil into skillet and sauté the onion, until lightly browned. Add chicken into skillet with mesquite seasoning, and sauté until chicken is cooked. Cut lettuce. Wash and dry lettuce, cilantro, tomatoes, and corn. Chop cilantro and dice tomatoes into small pieces. In a large serving bowl, mix lettuce, tomatoes, cilantro, corn and cheese. Mix thoroughly. Add chicken and mix again. Add dressing to taste. Enjoy!