Tex-Mex

Bean and Fruit Salad

Ingredients:

  • 1 Gala apple, diced into small pieces
  • 1 medium-large pear, diced into small pieces
  • 1 1/2 cups of yellow sweet corn
  • 1 (15 oz.) can of black beans, drained
  • 1/4 cup scallions, finely chopped
  • 1/6 cup cilantro, minced
  • 3 tbsp. olive oil
  • 1 lime
  • 1 1/2 tsp. cumin
  • Salt to taste

Dice the apple and pear. Cut the lime in fourths. Squeeze one fourth of the lime on the cut apple and pear. Combine sweet corn, drained beans, cut apple and pear in a large bowl. Add the olive oil and stir well. Add in scallions, cilantro, and cumin. Mix throughly. Squeeze the remaining three-fourths of the lime over the salad. Stir. Taste the salad and add desired amount of salt. (We added about 1/2 tsp. of salt to taste). Enjoy the refreshing summer salad! Serve cold.

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!

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!