Cinco de Mayo Archives - Two Healthy Kitchens

Mexican Chicken Fajita Casserole

Shelley — Thu, 21 Sep 2023 18:11:43 +0000

~ This family-favorite Mexican Chicken Fajita Casserole has all the flavors of restaurant-style chicken fajitas, in a super-simple baked dinner! Bonus: the base features protein-packed Mexican black beans and quinoa … with no pre-cooking needed (and you mix it up right in the baking dish). Seriously delicious, and soooooo easy! ~

(Originally published as Chicken Fajita Quinoa Bake {No Pre-Cooking!} on March 6, 2014. Updated photos, text and tips.)

This Recipe Is: • Make Ahead • Gluten Free •

This is how a family-favorite, restaurant-quality fajita dinner can actually happen, on even the busiest of nights.

And you’re the hero who delivers piping-hot chicken fajitas to the table, deliciously nestled in a cozy casserole dish. (No tortillas or messy jamming-the-fillings-into-a-wrap needed.)

And yep … you make it look easy! Because it IS!

I’m not exaggerating when I tell you this casserole is 100% THAT terrific. I’ve been making it for 10 years now (and first shared it here on my website back in 2014). Yet my family falls in love all over again, every single time they see it heading to the table.
#truth

The 3 Reasons You’ll LOVE This Chicken Fajita Casserole Recipe!

✔ Reason 1: It’s Crazy-Delicious!

I mean … chicken fajitas. Yum. Of course, that involves:

succulent, juicy chicken strips
crisp-tender onions and bell peppers
… all tossed in a super-simple but super-yummy blend of Mexican fajita spices

But then it gets even better. All that fajita-y goodness is perched on top of a glorious layer of:

salsa-flavored black beans and whole grains (Surprise – we’re substituting quinoa for boring ol’ rice – and you’ll be so glad we did!)

It’s fabulous straight outta the pan, or you can melt cheese on top, or you can toss on some traditional fajita toppings … whatever you feel like.

Yum yum and YUM!

✔ Reason 2: It’s So Darn EASY (Cheater Alert!)

Like I mentioned before, this meal can happen on even busy, busy weeknights. And you won’t even break a sweat as you flex your dinner-hero muscles and whip this up in a twinkling.

It calls on a couple of my favorite, speedy cheats: mix stuff up right in the pan, and don’t pre-cook anything you don’t have to.

That’s right. You don’t even have to pre-cook the quinoa, because it cooks merrily along with the rest of the casserole in the oven.

And you mix your casserole’s base layer right in your baking dish, instead of dirtying an additional bowl.

Oh! And you can either (1) prep it partially ahead or even (2) {woot woot!!} make it entirely ahead of time and quickly re-warm it whenever dinnertime happens to actually happen.

✔ Reason 3: It’s So Nutritious, Too!

Yep. As if you weren’t feeling fantastic enough already, serving up fajitas everybody loves, in the blink of an easy-peasy eye!

Well, you’re gonna feel even better because all that deliciousness your entire family is raving about (and stuffing in their mouths) is actually GOOD for them, too!

Lean chicken, loads of fajita veggies, black beans, PLUS protein- and fiber-packed quinoa!

With all of its nutritious upgrades, quinoa is a great choice to replace the rice you often find in typical, old-school Mexican chicken casseroles. (We use it as a starting base in other casseroles, too – like our Comforting Stuffed Pepper Casserole and our Italian Stuffed Zucchini Boats Casserole.) It works beautifully and adds such a wonderful nutrition boost!

You might also notice that some of the other Mexican chicken bake recipes out there involve calorie-laden ingredients like cream cheese, cream of chicken soup, or layers of tortilla chips. But that’s certainly not a healthy way to go, and mostly doesn’t fit with the fajita concept here, anyway. Simple ingredients are all you need in this family favorite, trust me!

So, yeah. You’re gonna feel great about this for ALLLLLL the reasons.

Ya ready??? Ok then! Let’s tackle this incredible fajita casserole recipe …

How to Make Your Easy Mexican Chicken Casserole

Another great thing about this recipe (as if it wasn’t great enough already) is that many of the ingredients you need are shelf-stable.

So you can keep most of it on hand, ready to toss together a cozy, comforting dinner with just a quick trip to grab some chicken and fresh produce. (Making it even easier to be a family Dinner Hero, with only the tiniest smidge of effort!)

Choosing Peppers and Onions

I prefer to make this recipe with a mellow, sweet onion and a colorful mix of red and green bell pepper.

But, if you prefer, you could go with (slightly “spicier”) yellow onion or even red onion (like we do with our Baked Shrimp Fajitas). And, you can mix up the pepper colors however you please. I will say, though, that I do like that red bell peppers are less bitter-tangy than using only green peppers alone. Orange or yellow bell peppers would offer a sweeter flavor, similar to a red pepper. See what looks good at your grocery store – the choice is really yours!

Ingredient Prep

Start by slicing your peppers and onion into fajita-sized strips.

You should end up with about 1½ cups of each pepper (3 cups of peppers total), and 1¾ – 2 cups of onion strips. But it’s pretty hard to shove veggie strips into a 1-cup measure, and you truly don’t have to be THAT precise. As long as you’re more or less in the ballpark, the amount should be just fine.

Similarly, slice your chicken breasts (or tenders) into fajita-sized, thin strips.

If you’re using tenders, it’s not strictly necessary to cut them down thinner, if you’re in a hurry. But if you have the time, I recommend cutting tenders (especially the larger ones) in half lengthwise. That creates thinner strips, with more surface area to be coated in the delicious fajita spices.

Prep Ahead!

You can slice up your veggies and chicken earlier in the day, or the day before you’re actually planning to serve your Mexican Chicken Casserole. Pop each ingredient into a separate, airtight container or baggie in the fridge … so tossing this recipe together at the last minute becomes even faster and EASIER than it already is!

When you’re ready to cook, here’s all you do …

Step #1

Preheat your oven to 400°F.

This hardly even counts as a step! Easy so far, right?!?

Step #2

Now here’s where the big cheater moves come in. Remember I told you about these?

You get to skip an ENTIRE cooking step! I know, right!?!? How cool is that!?!

You don’t have to pre-cook the quinoa!

And you don’t need an extra bowl here, either. Simply mix up your salsa, black beans, chicken broth, and quinoa right in a 9×13 baking dish. (I like to coat it with cooking spray first.)

The Magic of NOT Pre-Cooking Your Quinoa

When it first occurred to me to try cooking quinoa this way (back 10 or 11 years ago), I wondered if it would actually work. And why (if it did work) I hadn’t come across more recipes that used this {magical} method.

It seems so logical, right? If you can bake pasta without pre-cooking it (hint hint … try our 5-Ingredient Pizza Pasta Bake!) well, then why couldn’t quinoa work the same way? (These are the kinds of questions that keep food bloggers awake at night.)

If you follow THK, you know we did a big ol’ post about all the ins and outs of cooking quinoa. So, I’ve done a fair amount of research and testing when it comes to my pal, quinoa.

Still, I was so excited about the no-pre-cooking idea. Why hadn’t I seen this before? (Why, oh why, hadn’t I tried it before???) After all – you, my THK friends, know that I loooooove to skip steps if it gets a delicious dinner on the table even faster!

So I gave it a try. (I mean … what better way to see what would happen?)

I was actually shocked (and ridiculously excited) to find that … IT WORKED! Like a charm, actually! Truly like MAGIC!

Step #3

Ok, so once you’re done being crazy-excited about how easy the base layer is … it’s on to the also-easy step of adding BIG fajita flavor to your chicken and vegetables.

All you have to do here is toss your strips of peppers, onion and chicken with a bit of oil, and a super-simple seasoning combo of chili powder, cumin, garlic powder and salt.

Nothing fancy, but I promise it is so flavorful and soooooo good!

Then, you just spoon that fajita-seasoned chicken mixture over the quinoa mixture that’s waiting in your baking dish.

And it’s ready to pop in the oven!

Step #4

Bake your Fajita Chicken Casserole (covered with foil) for about 40-50 minutes.

The exact cooking time will depend on the thickness of your chicken and peppers, and on your brand of quinoa.

Basically, you’re looking for your chicken to be cooked through, for your veggies to be crisp-tender, for the liquid to be mostly absorbed, and for your quinoa to be done.

Checking Your Quinoa for Doneness

Quinoa’s perfectly cooked when most of it no longer looks like tightly closed white dots, but instead is tender with lots of visible quinoa “tails.”

In addition, although the base layer of your casserole may still be a little loose (it thickens some upon standing), you don’t want it to be really wet.

If you look closely at the picture above, you’ll see that only a few quinoa tails have appeared, and it’s still pretty brothy.

It’ll be ok at this stage, but I’d really recommend giving it a few more minutes in the oven for total “Casserole PERFECTION”!

Then, all that’s left to do is carry it to the table!

And looky there … see all those eager, smiling faces, as your family cheers and happily grabs their forks? Uh-huh. You did that. You made this dinner moment happen!

(And you don’t have to admit how easy it actually was. Bask in the praise, my friend. The glory is yours!)

How to Serve This Mexican Casserole Recipe

This recipe is, at its core, basically just chicken fajitas, reinvented in casserole form.

So, it makes sense to serve it up with your family’s favorite fajita toppings.

The usual suspects are shredded lettuce, chopped fresh cilantro, maybe even some chopped tomatoes or a squeeze of lime juice. Black olives, sliced green onions and canned green chiles could work, too. And I’d definitely vote for guacamole or chopped avocados. Salsa or hot sauce, if you’d like. Oooooh … how about some sour cream and cheddar cheese? (YES!)

Cheesy Options

You can certainly opt to simply offer shredded cheese at the table, and everyone can sprinkle on their own.

But for maximum, ooey-gooey-cheesy WOW factor, I like to sprinkle a little cheese on top of the finished casserole as it comes out of the oven, and then pop the baking dish back in, just long enough for the cheese to get melty.

You can run it under the broiler, too, if you want that browned-and-bubbled vibe. Mmmmmm … gooey cheese!

And what about side dishes?

Well, honestly, this Mexican Chicken Fajita Casserole is truly a complete meal-in-one.

At Mexican restaurants, classic fajitas are normally served with a side of refried beans and Mexican rice. But we’ve already worked black beans into the casserole, and we’ve got quinoa standing in for the rice … so there’s honestly no need to fuss with side dishes. And you can totally skip the flour tortillas, of course. Simple, simple!

But if you’d like to create an all-out Mexican fiesta (hey hey … like for a Cinco de Mayo feast!), I absolutely recommend this Mexican Street Corn Salad or this Corn Salsa (which doubles as a side salad).

You can be an absolute Dinner Hero, without even making a side dish, though. Really!

FAQs At-a-Glance

Can You Make This Mexican Casserole Ahead of Time?

You sure can! As mentioned above, you can prep and slice ingredients ahead of time. But you can also completely finish the recipe and bake the casserole ahead of time, cool it down and refrigerate it (as directed in the Notes section of the recipe card below). It’s great for meal prep, since you can reheat individual portions as needed. Just be sure to reheat it gently, so you don’t overcook the chicken.

How Healthy Is Fajita Chicken?

Well, that depends on factors like how much oil (with its added fat and calories) is used to sizzle up the chicken strips, and how much white rice or how many white-carb tortillas are along for the ride. In this fajita-style Mexican Chicken Casserole, we address the dilemma on multiple fronts, by limiting the calorie-filled oil, by working in lots of veggies, and by pumping up the fiber and protein with black beans and quinoa (instead of white rice).

What Spices and Seasonings Are Common in Fajitas?

The precise spice combination varies. It’s somewhat similar to taco seasoning, but fajita blends usually have a few extra spices and generally don’t include the cornstarch that’s often used as a thickener in taco blends. As an example, our basic, “classic” Homemade Fajita Seasoning includes 8 ingredients (garlic powder, chili powder, cumin, onion powder, salt, paprika, black pepper, and oregano), which is perfect for our Shrimp Fajitas. Not all of those spices are needed, though, in the simplified spice mixture we use in this casserole recipe (since we’re already packing in Mexican flavor from the jar of salsa).

Is Quinoa a Gluten-Free Grain?

Yep … quinoa is gluten-free. But, as we discuss in our article “How to Cook Quinoa (and Why You Should!)” it’s not technically a grain, even though it’s often lumped into discussions about whole grains. Fun fact alert: according to the Whole Grains Council, quinoa is actually botanically related to beets, chard and spinach.

Why Does Quinoa Have to Be Rinsed?

Quinoa has a bitter coating (called saponin) that naturally protects the crop against pests. That’s why it’s so easy to grow quinoa without pesticides and why quinoa is often able to be sold as organic – bonus! But, you want that bitter saponin layer to be rinsed away so it’s delicious to eat. Some brands are labeled as pre-rinsed, but all you need to do to rinse it at home is swish the quinoa in a sieve under running water until the water runs clear.

Bottom line: this fajita bake is always such an easy dinner and always, always so crazy-good!

Like I said, this recipe has been a fan favorite at my house for nearly a decade. (And always a great option on a busy weeknight!)

It’s the kind of meal where you keep scooping a tiny bit more onto your plate … and then just a tiny smidgen more … and then maybe just a little …

Because it’s too good to stop eating.

And I always feel fantastic knowing that I made a dinner my family enjoys this much, without fussing or stressing at all. Knowing that they truly love it … and that it’s also extra nutritious and good for them, too.

Whenever I make it, I feel like I’m winning on all fronts.

As dinner recipes go, this one’s a serious hero-maker. For oh-so-many reasons.

I hope you’re a Dinner Hero tonight, too, my friend! Enjoy!

~ by Shelley

Love the Recipe? • Were My Tips Helpful?

__________

Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

Mexican Chicken Fajita Casserole

The family-pleasing flavors of chicken fajitas, in a simple baked casserole! So easy, so delicious … a favorite for nearly a decade!

• Make Ahead • Gluten Free •

4.91 from 10 votes

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Prep Time: 15

Cook Time: 40

Total Time: 55

Yield: 13 cups (8 servings)

Ingredients

1 (16-ounce) jar of your favorite thick and chunky salsa (see note)
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can fat-free, reduced-sodium chicken broth
1 cup uncooked quinoa (rinsed if needed – see note)
1 red pepper, cut into strips (to equal about 1½ cups)
1 green pepper, cut into strips (to equal about 1½ cups)
½ of a large sweet onion, cut into strips (to equal about 1¾ – 2 cups)
1 pound chicken breasts, cut into strips, or 1 pound chicken tenders (see note)
1 tablespoon olive oil
3 teaspoons chili powder
2½ teaspoons ground cumin
2 teaspoons garlic powder
1½ teaspoons kosher salt
optional toppings for serving: shredded reduced-fat cheese, shredded lettuce, reduced-fat sour cream, avocados or guacamole, chopped cilantro or green onions, hot sauce such as Tapatío

Instructions

Preheat oven to 400 °F.
Mix salsa, black beans, chicken broth, and quinoa in a 9×13 baking dish coated with cooking spray.
In a large bowl, combine peppers, onion, chicken, oil, and seasonings until thoroughly combined. Spoon pepper mixture over quinoa mixture in baking dish.
Cover tightly with foil and bake for 40-50 minutes (depending on thickness of your chicken and peppers and your brand of quinoa), or until chicken is cooked through, veggies are crisp-tender, and quinoa is done (as shown in the photo in the article above, the quinoa will no longer look like tightly closed white dots but will instead be tender and you'll see lots of quinoa "tails").
Serve with desired toppings.

Notes

Salsa: We generally use a thick and chunky salsa for this recipe, but have also tested it with looser, less thick varieties. Either will work fine, so feel free to use whatever you have on hand. However, less chunky salsa will result in a runnier, looser casserole (which is still perfectly delicious). Either way, the casserole will thicken slightly upon standing.

Quinoa: If your quinoa is not pre-rinsed, then before you add it to the casserole, you will need to rinse it in a sieve, swishing it with your fingers until the water runs clear. We always look for pre-rinsed brands to save that step.

Chicken breasts or tenders: Even when using chicken tenders, we often still cut larger tenders in half lengthwise to create thinner, fajita-like strips with more surface area to be coated with the delicious fajita spices. If you’re in a hurry, though, you can use the tenders whole, although the meat won’t be as well coated in the spice mixture. Also, if using tenders, be sure that your butcher has done a good job removing the little white nub of tendon from the end of each tender. If not, you can cut that off. We generally find, however, that there’s no need to worry about removing the white wisp of tendon that extends all the way down through the tender, as it generally becomes unnoticeable after cooking.

Make-ahead tips: This casserole can be made completely ahead of time, and then portions can be reheated later as needed for quick meals or meal prep. The baked (and cooled) casserole will keep, covered, in the fridge for at least three days. Just be sure to reheat portions gently, so that you don’t overcook the chicken. We generally use the microwave, re-heating each portion just until warmed through, and then adding our toppings.

Nutrition

* Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Course: Main Dishes

Cuisine: American

Diet: Gluten Free

Author: Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Tried this recipe?We’d LOVE to hear … please leave a star-rating!

So easy! Simply mix the uncooked quinoa directly in a 9×13 baking pan along with your salsa, black beans and some chicken broth.

The fajita strips just need a quick toss with the delicious Mexican spices, and they’re ready to nestle on top of the quinoa mixture for baking.

The post Mexican Chicken Fajita Casserole appeared first on Two Healthy Kitchens.

55 Unique Tacos: Recipe Ideas to Level-Up Taco Night!

Shelley — Sat, 29 Apr 2023 13:57:55 +0000

~ Tired of the regular ol’ taco night routine? {*yawn*} With 55 truly unique Tacos Recipe Ideas to choose from, your taco dinners will never be boring again! Perfect for creative family meals or extra-fun taco party buffets. Take your taste buds on a wild ride with excitingly different taco recipes that are guaranteed to level-up your fiesta vibes, anytime! ~

Buckle up, taco fans … it’s about to get rowdy!

If you’re like my family (and a bit tired of the typical ground beef with iceberg lettuce taco scene) then you’re gonna LOVE all this easy inspiration comin’ your way today!

Seriously ALL Kinds of Crazy Unique Taco Ideas!

We sorted through literally hundreds of unique tacos to come up with this fiesta-worthy showcase. And it’s truly got something for everyone!

Oh, sure. There are still plenty of beef tacos. But they’ve gone in tempting new directions. (Asian fusion, anyone?) Plus, there are fun ideas for spiffing up chicken. And even more exotic tacos like bison, venison and elk!

And veggies? Yeah … we’ve got ’em! From BBQ cauliflower to crispy chickpeas and beer-soaked sweet potatoes. Livin’ on the edge with kicked-up lentils and jackfruit, too. With practically every type of slaw, salsa and garnish you can imagine. Whether you’re vegan, vegetarian, or just a veggie lover like me, there are so many ideas that’ll make you rethink your taco nights (again and again)!

And of course, there are mahi mahi, shrimp, lobster and tilapia tucked into our list. With sauces and marinades and spice rubs to make them shine like never before.

Breakfast and dessert tacos, too! (I am totally not kidding. They’re so brilliant – you’ll love ’em!)

Different Tacos for Practically Every Occasion!

Maybe you need a quick and easy weeknight family dinner idea (wahoo … Taco Tuesday any day of the week!).

Or maybe you need taco bar ideas for a fun Cinco de Mayo taco party, or even as a unique addition to your game day tailgate menu.

No matter the occasion, there is absolutely gonna be a fresh, exciting idea here for you.

Basically, we’re talkin’ tacos for anybody and everyone. All day long, anytime you want. A taco revolution … with no more boring tacos ever again!

Unique Taco Recipes

DIY Ta-Cones: Fun, Portable Taco Cones

These playful, inventive "taco cones" are kinda like the ultimate, portable walking taco. The taco meat is scrumptiously loaded with corn, black beans, onion, cheese, salsa, cilantro – the works. Simply set out a range of different toppings and let the DIY creativity begin!

Mediterranean Crock-Pot Chicken Tacos

Tender chicken is cooked with Mediterranean spices and drizzled with a hummus dressing. It's the perfect backdrop to mix and match toppings like roasted red peppers, artichokes, Kalamata olives, cucumbers and baby spinach. This deliciously different taco dinner idea works great as a fun taco bar for parties, too!

Chocolate Tacos

Photo Credit: www.lovefromtheoven.com

A glorious finale to your taco dinner menu! Sort of like a sundae, in a taco shell ... how fabulous! For lighter versions, besides low-fat ice cream, you could also fill them with bananas or berries, or a yummy flavored yogurt. Lots of ways to get creative with the toppings and fillings!

Ahi Tuna Tacos

Photo Credit: chefsavvy.com

Love ahi tuna sushi? Then this unique recipe is a must-try! The tuna is taco-seasoned and quick-seared, then nestled into flour tortillas with cabbage, fresh cilantro and radishes. A drizzle of spicy sriracha mayo is the ideal finishing touch! (Note that you can use whatever mayo you have on hand, so to keep things healthier, be sure to choose a lower fat, clean mayo such as one made from avocado oil.)

Corned Beef Tacos with Creamy Spicy Mustard Sauce

Photo Credit: www.runningtothekitchen.com

Shredded corned beef gets a chic update with trendy microgreens, a simple cabbage and carrot slaw, and that creamy, spicy mustard sauce. You'll definitely want to bookmark these for St. Patrick's Day. But why wait?!?

Garlic Lime Shrimp Tacos

These are no ordinary shrimp tacos. These are comin' at ya with layer after creative layer! First, tender shrimp are marinated in garlic, lime, paprika and a bit of kicky chili powder. And then they've got a garlic-laced jalapeño and cabbage slaw, a homemade sriracha-lime taco sauce, an avocado and tomato salsa, plus a finishing drizzle of sweet chili sauce and a sprinkling of feta. Yeah ... WOW!

Indian-Spiced Paneer Tacos

Photo Credit: indiaphile.info

This clever Indian-Mexican fusion features scrumptious chunks of Indian paneer cheese in a spiced yogurt marinade, topped off with a cilantro-jalapeño crema. So easy, too – you can make everything ahead of time and simply reheat the paneer before serving!

Tex-Mex Migas Breakfast Tacos

Photo Credit: littlespicejar.com

Tacos for breakfast?!?! Yes, please! This Tex-Mex favorite is perfect for a quick, hearty breakfast. Cheesy soft-scrambled eggs are loaded with broken tortilla chips, onions and peppers. Terrific with sliced avocado, pickled onions and salsa for drizzling or dipping!

Lime Teriyaki Shredded Beef Tacos

Photo Credit: theforkedspoon.com

Moist, juicy, slow-cooked meat is piled high and topped with shredded cabbage, diced white onion, pickled red onion, cilantro and sesame seeds. It's a dump-and-cook recipe that harnesses unique flavors without being difficult or fussy.

Greek Lamb Tacos with Cucumber Pico de Gallo

Photo Credit: burrataandbubbles.com

So pretty! Ultra flavorful taco meat is topped with creamy sauce and refreshing salsa, all with uniquely Greek flair!

Quick Rotisserie Chicken Tacos with Smashed Avocado

Such a great idea to use rotisserie chicken for a speedy dinner solution! But don't go thinking these are boring. No way! A scrumptious avocado spread, quick-pickled red onions, salsa verde and cotija cheese create an EASY yet memorable taste sensation you'll turn to again and again on busy nights.

Pumpkin Spice Tacos

Photo Credit: theallnaturalvegan.com

A celebration of autumn's best! Warm, savory spices (similar to those used in jerk seasonings) elevate roasted autumn pumpkin to taco-worthy status!

Middle Eastern Tacos de Adobada

Photo Credit: hildaskitchenblog.com

This recipe is a unique fusion of Mexican and Middle Eastern flavors. Diced pork is marinated in a vibrant roasted chile salsa, vinegar, and shawarma seasoning, then seared in a skillet and served up in corn tortillas. Oh yum – no wonder this recipe has such great reviews!

Lentil Walnut Tacos

Photo Credit: lettucevegout.com

Lentils team up with crunchy walnuts, soy sauce, tomato paste, garlic, onions, plenty of delicious spices, and a bright hit of lime. Since this recipe happens to be vegan, it's great for adding extra veg-forward meals to your rotation. But don't worry ... this flavor-packed recipe is fully approved by non-vegans, too!

Bang Bang Shrimp Tacos

Photo Credit: agratefulmeal.com

Mmmmmm ... crunchy, salty, sweet, spicy, and creamy ... all in one taco! The shrimp are oven-fried, then drizzled with a sweet-and-spicy bang bang sauce, and topped off with crunchy broccoli slaw tossed with a cilantro, honey and lime vinaigrette. Big flavors in just 30 easy minutes! (Pssssst ... and remember to choose a healthier mayo like one made with avocado oil.)

3-Ingredient Crock-Pot Chicken Tacos

This is absolutely the most popular recipe we've ever published – through 10 whole years of recipes. What's unique here is that you can so easily create huge impact with just 3 ingredients and virtually no effort (thanks, slow cooker!). You can very simply roll your tender, slow cooked chicken taco meat in tortillas and call it a day. Or gather favorite toppings like cheddar cheese, shredded lettuce and chopped tomatoes to create a DIY taco bar for events like potlucks, Super Bowl parties and casual graduation parties. Truly versatile!

Bulgogi-Style Korean Beef Tacos

Photo Credit: www.siftandsimmer.com

This modern Asian fusion twist is inspired by the popular, sweet and savory nuances of bulgogi beef. The recipe is written for the Instant Pot, but the post gives alternate crock-pot directions, too. Or, for a stovetop variation, try these Kalbi Korean Short Rib Tacos!

Tortilla-Crusted Taco Pie

Photo Credit: healthyrecipes101.com

Classic taco flavors piled into tortillas with a unique taco shape ... PIE! Savory and comforting, this wholesome taco pie will delight any Tex-Mex lover. So grab a fork, and give your taco night a fresh, new spin. (Note that you can sub any ground meat, so choose very lean ground turkey or chicken or extra-lean ground beef to keep it lighter.)

Easy Lobster Tacos

Photo Credit: blackberrybabe.com

Love lobster roll sandwiches? Then this is your new-favorite taco recipe! Succulent lobster is accented with a fresh lime slaw and a drizzle of creamy, spicy, taco-seasoned sauce.

Tofu Tacos with Peanut Sauce

Photo Credit: www.sharethespice.com

Cubes of extra-firm tofu are pan-seared and bathed in a punchy Asian marinade. But wait ... it gets even better! A flavor-packed peanut sauce and crunchy slaw elevate this quick, vegan recipe to superstar status.

Jerk Chicken Tacos

Photo Credit: simplyscrumptiouseats.com

Channel some Jamaican-style island vibes with not-too-spicy jerk chicken, accented with crunchy shredded cabbage, juicy pineapple and a creamy jerk dressing!

"Taco Bell" Spicy Potato Soft Tacos

Photo Credit: thebellyrulesthemind.net

Potatoes in a taco?? Yup ... it's a thing. (Even Taco Bell says so!) This yummy take on a Taco Bell favorite will keep you from hitting the drive thru and satisfy everyone in your family. Great in a soft flour or corn tortilla, or even hard taco shells.

Cornmeal Baked Avocado Tacos

Photo Credit: createmindfully.com

Instead of using your avocados in guacamole, try this! Creamy avocado slices are dredged in spiced cornmeal and baked to golden perfection. A colorful corn and two-pepper salsa adds bright, zingy contrast. So terrific, finished with a unique cilantro lime sauce!

Salmon Tacos with Coconut Rice, Roasted Veggies and Spiced Yogurt Sauce

Photo Credit: marleysmenu.com

Every bite of these delicious tacos hits you with the perfect balance of salt, acid and heat. You've got creamy and subtly sweet coconut rice as the base, plus spicy oven-roasted corn, red onion, and salmon, and then fresh avocado and a tangy, citrusy, and slightly spicy Greek yogurt-based sauce. A lighter take on tacos that doesn't skimp on big, BIG flavors!

Gochujang Cauliflower Tacos

Photo Credit: urbanfarmie.com

Spicy-sweet Korean gochujang brings a huge hit of umami to the super-unique taco sauce, mixed with tahini paste, soy sauce and a spritz of lime. It's the perfect coating for crispy, oven-roasted cauliflower!

Venison Tacos

Photo Credit: www.beyondthechickencoop.com

Lean ground venison is classically seasoned with tomato paste and Mexican spices. It cooks up quickly, without the extra grease you often get with a ground beef taco recipe. Great in either crunchy or soft shells, piled high with your family's favorite taco toppings!

Instant Pot Chicken Tacos

Where are my Instant Pot fans??? I had to include this one for you! Although the pressure cooker is a unique preparation method, the results are still DELICIOUS! It's a fast, easy dinner idea for busy weeknights, but also an ideal addition to a taco bar party or Mexican fiesta, served up with a variety of toppings so everyone can choose their own taco adventure!

Thai Green Curry Tacos

Photo Credit: strengthandsunshine.com

Mexican tacos are reinvented with Asian flair in this super-fast (8 minutes!) recipe. A medley of veggies gets a flavorful bath in green curry paste, coconut milk, lemon grass and lime ... all nestled into blue corn taco shells for a speedy fusion dinner that'll change the way you think about tacos!

Roasted Brussels Sprouts and Garlic Tacos with Chicken Sausage, Bacon and Sweet Peppers

Photo Credit: juliarecipes.com

From the roasted sprouts and garlic, to a bit of smoky bacon, to hearty sausages ... there's so much going on here! Plus, there are ideas for making this recipe even more unique with twists like Thai Peanut Tacos, Korean, BBQ and more. To keep these lighter, note that you can use turkey bacon and sub Greek yogurt or avocado in place of the sour cream.

Portobello Mushroom Tacos

Photo Credit: littlesunnykitchen.com

Start with a backdrop of aromatics and then sauté sliced, meaty portobello mushrooms (or whatever mushrooms you happen to have) with homemade taco seasoning until they're beautifully tender. Then simply wrap 'em up in warm tortillas with some of the delicious recommended toppings! For an even more unique twist, try these Korean Barbecue Portobello Tacos, too.

Crispy Air Fryer Buffalo Chicken Tacos (+ Other Buffalo Taco Ideas)

Photo Credit: biteswithbri.com

Bold buffalo flavor isn't just for chicken wings! These ultra-crispy tacos feature melty, browned cheese with a homemade jalapeño ranch dipping sauce. You can use leftover chicken to keep this recipe quick and easy, and lighten it up by subbing Greek yogurt for the sour cream. (Psssst ... no air fryer? Get your buffalo fix with this oven-baked version. Or go vegetarian with these Buffalo Cauliflower Tacos or even vegan with this stovetop version.)

Kimchi-Topped Japanese Breakfast Tacos

Photo Credit: www.rachaelhartleynutrition.com

These beauties are loaded with avocado, fried egg, roasted Japanese sweet potatoes, and spicy kimchi! Pro tip: if you roast the potatoes in advance, these take just minutes to throw together in the morning.

Easy Al Pastor Shrimp Tacos

Photo Credit: healthfulblondie.com

Sure, you might normally think of tacos al pastor involving pork. But this 15-minute recipe just might change your mind! Wholesome and vibrantly tasty, with seasoned shrimp, fresh pineapple, refried black beans, and a tangy homemade carrot slaw, all served on toasted corn tortillas. Or, try this crazy-unique technique for making slow-roasted Chicken Al Pastor!

Pork Tenderloin Carnitas Tacos

Photo Credit: feastingnotfasting.com

This recipe cleverly uses a leaner cut of meat than traditional recipes for healthier, delicious, juicy pork tacos. And they're so easy to make in your slow cooker, Instant Pot or the oven. But what makes them really unique is the suggestion to give the shredded pork a final, quick trip under the broiler to create fantastic, crispy little "burnt ends"!

Honey-Lime Roasted Black Bean and Veggie Tacos

Photo Credit: joyfoodsunshine.com

Boldly seasoned, roasted veggies are bathed in a dressing of honey, lime juice and cilantro before being nestled inside tortillas with your favorite toppings. These vegetarian tacos are so simple ... and so simply delicious!

Blackened Tilapia Tacos with Crema and Cabbage-Poblano Slaw

Photo Credit: sabrinacurrie.com

Lots of great reviews on this super-fast fish taco recipe, and it's easy to see why! Tropical island vibes are yours in a jiffy, especially since the spicy crema taco sauce and the slaw can be made ahead. If you can't find tilapia, no worries – any mildly flavored white fish should do the trick.

Mexican Street Corn Chicken Tacos

Photo Credit: www.servedfromscratch.com

Inspired by the popular "Street Corn Salad" side dish you see practically everywhere these days ... what a creative idea to add the salad right on top of your tacos! Or, if you wanna go all-in on the veggies and skip the chicken, try these vegetarian Mexican Street Corn Guacamole Tacos.

Grilled Elk Steak Fajitas (and Elk Heart Tacos)

Photo Credit: peaktoplate.com

Besides the very unique choice of meat, the magic of these fajitas is in the marinade, which bursts with acid from citrus juice and red wine vinegar, and piles on extra layers of flavor from cilantro, jalapeño, garlic, cumin, and ancho chile powder. Sub venison, moose or antelope if you'd like. And, in the spirit of using every part of the animal, you've gotta try the REALLY crazy-unique recipe for Elk Heart Tacos, too!

Jackfruit Tinga Tacos

Photo Credit: oohlalaitsvegan.com

So saucy with a hit of spiciness! These are traditionally flavored with a unique combination of fire roasted tomatoes, onion, garlic, cumin, oregano and smoky chipotle. The recipe is super-fast in the Instant Pot, but also includes adaptations for skillet, wok or crock-pot. And if you're lovin' the tinga flavors here, try these Vegetarian Roasted Cauliflower Tinga Tacos with Chili-Lime Slaw, too!

Taco Omelette

Photo Credit: goldentruffle.com

Who says tacos have to involve a taco shell?? In this inventive recipe, an omelette stands in for the tortilla, perfectly encasing traditional taco fillings. (Pssssst ... this is a great way to use up leftover taco fixin's from dinner!)

Grilled Mahi-Mahi Tacos with Creamy Jalapeño Sauce and Mango-Corn Salsa

Photo Credit: www.killingthyme.net

Beautifully seasoned, char-grilled mahi-mahi is tucked into pillowy, soft tortillas with a mango salsa featuring grilled sweet corn, creamy avocado, crunchy red cabbage, and (of course!) juicy mangoes. All of this goodness is then drizzled with a velvety yogurt-based jalapeño sauce. You'll be making these tasty tacos all summer long!

Easy Leftover Turkey Tacos

Photo Credit: www.thefreshcooky.com

So smart! Transform leftover turkey (looking at YOU, Thanksgiving!) by simmering it in a mixture of orange and lime juices, green chiles, honey and spices, plus sautéed onions and garlic. Your holiday leftovers will never be the same!

Crispy Chickpea Tacos with Sunset Slaw

Photo Credit: www.nourish-and-fete.com

Skip the refried beans and try chickpeas instead! This recipe showcases chickpeas that are quickly crisped in a skillet, with simple seasonings that deliver big time Tex-Mex flavor. They're topped with a festive, crunchy slaw and creamy chipotle-spiced cream sauce for high-impact tastes and textures.

Lettuce Wrap Tacos

Photo Credit: makeitskinnyplease.com

No taco shell needed here, friends! This lighter, leaner recipe uses crunchy lettuce to hold all your taco-y goodness, saving the calories of a taco shell or tortilla! If you adore this idea, try this veggie-loaded version and this shrimp-stuffed version, too.

Spicy Shrimp Tacos with Watermelon Salsa

Photo Credit: www.chocolatemoosey.com

It’s fresh. It’s vibrant. It’s kinda like summer, all wrapped up in a taco! The cool watermelon salsa is an unexpected counterpoint to the heat from the kicky shrimp.

Ranch Chicken Tacos

Photo Credit: www.fromvalerieskitchen.com

These easy, family-friendly tacos have a double-hit of smoky ranch flavor in both the seasoned chicken and the quick cilantro lime ranch sauce, making them ingeniously different from other chicken taco recipes. Even more family-friendly?? They're ready in just 30 minutes!

Grilled Fish Tacos with Pineapple Rhubarb Salsa

Photo Credit: www.flavourandsavour.com

Rhubarb ... on fish ... in a taco? Yeah, that's pretty unique! The tart rhubarb adds some crunch to offset the sweet and juicy pineapple, and the zesty red onions and jalapeño in the homemade salsa. A cascade of creamy avocado dip balances it all out. Definitely something different for taco night!

Easy Flank Steak Tacos with Salsa Verde

Photo Credit: blackberrybabe.com

When it comes to beef tacos, think outside the typical crumbled ground beef routine with this simple recipe! These are made entirely on the stovetop, with no grilling needed. The flavorful spice rub relies on common pantry staples to create its magic, and you can lean into store-bought salsa verde for the final flourish, or make your own with an included recipe.

BBQ Cauliflower Tacos

Photo Credit: iheartvegetables.com

Just 5 ingredients in these easy tacos, but they're still so flavorful. Make them in either the air fryer or traditional oven. And don't miss the list of all sorts of topping suggestions to round out your taco dinner menu!

Pancake Tacos

Photo Credit: practicallyhomemade.com

How fun is this?!? Your kiddos will be so excited – whether you serve these up for brunch, or a breakfast-for-dinner surprise! Be sure to note that there are lots of ways to vary the fillings and to keep these healthier (like smoked salmon or even vegetarian fillings).

Mediterranean Style Tofu Tacos

Photo Credit: www.acedarspoon.com

Crumbled tofu is seasoned with a medley of paprika, oregano, cinnamon and garlic powder, and baked until just perfectly crispy. Pile on more Mediterranean vibes with a "salsa" of tomatoes, cucumber, red onion and lemon juice, plus tangy feta, fresh parsley and green onions. Perfect for Meatless Monday or Lent, 'cause you'll never even miss the meat!

Winter Ale Roasted Sweet Potato Tacos

Photo Credit: www.rhubarbarians.com

Calling all beer lovers! This one's for you ... and it's so easy to make, too! Winter ales are typically darker beers with strong malt profiles and often include spices such as cinnamon, nutmeg, or cloves ... all of which makes them terrific with the sweet potatoes, which are oven-roasted to a scrumptious golden brown.

Bison Tacos

Photo Credit: inthekitch.net

Almost the same flavor and texture as classic ground beef tacos, but with leaner meat! This recipe is ready in just 20 minutes, with lots of tips and plenty of versatility in toppings, so the whole family can enjoy tacos THEIR way.

Tacos de Atún (Canned Tuna Tacos)

Photo Credit: thriftandspice.com

Wait ... what?!?! Tacos made with canned tuna? Yup ... it's happening! That canned tuna in the back of your cupboard is deliciously transformed with onion, garlic, kicky chipotles in adobo sauce, cilantro, and a squeeze of lime. Ultra fast and definitely out-of-the-ordinary!

Halloumi Tacos with Tropical Salsa

Photo Credit: scrummylane.com

Such a yummy contrast of sweet and salty flavors in this Greek-Mex fusion recipe! Whether you pan fry or air fry, you get delightfully crispy halloumi cheese, which sets the ideal backdrop for the bold, fresh salsa. A drizzle of Greek yogurt chili sauce, and dinner is ready in no time!

More Taco-Inspired Ideas to Rock Your World

Wanna REALLY think outside the tortilla? These recipes take taco flavors to all sorts of new, delicious places …

Easy Taco Soup with Ranch

Tex-Mex Taco Burgers with Creamy Salsa Dressing

Easy 7-Layer Chicken Taco Salad

Taco Burger Sliders on Polenta

Or try one of these …

Chicken Taco Casserole from Paige at A Paige of Positivity
Taco Zucchini Boats from Taryn at Joy Filled Eats
Easy Air Fryer Taco Lasagna from Bintu at Recipes from a Pantry
Taco Stuffed Sweet Potatoes from Chelsea at Mae’s Menu

No matter what you choose, it’s gonna be an adventure!

Say goodbye to those boring, same-old-same-old ground beef tacos, and shout HELLO to lots of must-try, unique tacos with all these recipe ideas that’ll rock your taco-lovin’ world!

~ by Shelley

The post 55 Unique Tacos: Recipe Ideas to Level-Up Taco Night! appeared first on Two Healthy Kitchens.

What to Serve with Taco Soup

Shelley — Thu, 02 Mar 2023 20:54:06 +0000

~ Wondering what to serve with Taco Soup, to turn it into an even more complete weeknight meal? Or maybe you want to set out some toppings and sides for a Mexican-themed party or tailgate? Either way, we have LOTS of delicious ideas for you! ~

You’ve got a steaming, comforting pot of Taco Soup burbling away. (Maybe you even made our beloved recipe for “Easy Taco Soup with Ranch” – ooohhhhhh you’re gonna LOVE it!)

Try Our EASY Taco Soup Recipe!

And no doubt, it’s a hearty, one-pot meal that doesn’t absolutely require you to make anything extra. That’s one of the reasons Taco Soup is so darn popular – it offers bold, satisfying flavors in a hurry, all in one big pot.

But sometimes you crave something more than just a bowl of soup. An outstanding side dish or two, to really turn it into a meal!

Sides for Taco Soup

Maybe you’d like to set out some side dishes with fresh and simple flavors to balance out the hearty richness of the soup.

Or you might want to choose side dishes that specifically build on those yummy Mexican vibes you’ve cooked up in your big soup pot.

Or maybe you need some great ideas for what to serve with Taco Soup at a Cinco de Mayo party or a tailgate potluck (since Taco Soup is ideal for feeding a crowd!)

We’ve got so many scrumptious side dish ideas for you: from Mexican rice and cornbread to homemade tortilla chips … and from crisp, refreshing salads to cool, sweet fruit pairings. Plus guac and great salsas, of course. Even dessert!

And if you’re planning a full, gi-normous Mexican buffet, we’ve picked out a couple additional, terrific main courses that would be perfect to offer alongside your steaming pot of soup. (3-ingredient Tacos? Yes, please!)

Need TOPPINGS for Your Soup, Too?

Besides fantastic sides for Taco Soup, you might also need ideas for topping your cozy bowlful. Pop down toward the end of this article for a handy list of toppings ideas that’ll let everyone at the table customize their own bowl exactly the way they like!

Now, while your scrumptious soup finishes cooking to perfection, let’s pick out the best side dishes to serve with it!

What to Serve with Taco Soup

Mexican Street Corn Salad

This twist on traditional Mexican elote has so many layers of fantastic flavor! Great with grilled corn, but in a pinch, you can cook your corn any way you like. (Psssst ... for tips on choosing, storing, and cooking fresh corn and for more recipe ideas, check out our article featuring all our Favorite Corn Salad Recipes!)

5-Minute Easy Rice and Beans

Lightning fast, thanks to basic pantry staples ... yet surprisingly yummy! Includes bonus ideas for pumping up the Mexican vibes by stirring in bell peppers and jalapeños before cooking, then adding some chopped tomatoes and a sprinkling of cilantro. Or make it a little cheesy by mixing in some reduced-fat cheeses, or sprinkling cheese over top. Terrific whatever you choose!

Easy 7-Layer Chicken Taco Salad

Wanna serve a salad alongside your Taco Soup, but wish it could have some impressive "wow" factor, too? Then this is your recipe! All the flavors you love in a Mexican 7-layer dip, piled high to show off the enticing, festive layers. Easy enough for weeknight dinners but impressive enough to share at Cinco de Mayo parties and game day potlucks, too!

5-Minute Avocado Ranch Dip

Lots of Taco Soup recipes (including our own Easy Taco Soup with Ranch) call for ranch dressing powder. This dip is a perfect way to extend the Tex-Mex, ranch-y flavor profile, since it's kind of like ranch dip meets guacamole. Great for dipping tortilla chips, or the fresh vegetables in our colorful Veggie Kabobs!

Homemade Tortilla Chips

Photo Credit: carrotsandcookies.com

Make your own, nicely spiced tortilla chips in just minutes. Bonus: since they're made in your air fryer, they need a fraction of the oil of "regular" deep frying!

Easy Corn Salsa (or Salad)

This quick recipe is so flexible! Dip your tortilla chips ... or your fork: it's fantastic as both a salsa and a side salad. So lovely paired with piping hot bowls of Taco Soup!

3-Ingredient Crock-Pot Chicken Tacos

If you're making a big batch of Taco Soup for a game day tailgate or a Cinco de Mayo party, then you might want another easy main dish to offer alongside. This ultra-simple recipe is an ideal choice, with lots of ways to customize and top your tasty tacos. You can even set up a DIY toppings bar so everyone can choose how to top both their steamy bowls of Taco Soup and their Chicken Tacos. Easy and such fun! (Or, if you'd rather use your pressure cooker, try our Instant Pot Chicken Tacos.)

Mexican Fruit Salad

Photo Credit: thesuburbansoapbox.com

A little sweet, a little spice ... so simple but absolutely addicting! This pretty recipe is loaded with refreshing fruit, spiced with an intriguing pop of lime and chili powder dressing.

"7-Layer Dip" Mexican Avocado Toast

Craving the "soup and sandwich" vibe? This open-faced sammy is a great partner to all the Mexican-inspired flavors in your Taco Soup!

Mexican Quinoa Salad

Photo Credit: eatsomethingvegan.com

Fluffy quinoa and crunchy vegetables are deliciously drizzled with an easy-to-make dressing that's sweet, tangy and a little spicy!

Easy Blender Salsa (With Fresh Tomatoes)

Photo Credit: onmykidsplate.com

Want some classic salsa flavor alongside your soup, but maybe something fresh and homemade, instead of opening a jar? Then give this speedy recipe a try! You can make it milder or spicier, smoother or chunkier ... exactly how you and your family like it.

Mexican Chopped Salad with Chipotle Dressing

Photo Credit: debraklein.com

Loaded with colorful veggies and topped with a creamy (but dairy-free) dressing, this is a feel-good salad, for sure! Make the dressing up to two weeks ahead, so your salad comes together is a flash while you cook up your cozy, hearty soup!

Rainbow Pepper Salsa

This bright, crisp, four-pepper salsa features black beans and fresh cilantro with a splash of limey dressing to pull it all together. Quick, easy, and perfect either made ahead or served immediately.

"Chipotle" Guacamole

Photo Credit: www.hauteandhealthyliving.com

Whip up your own version of the famous Chipotle restaurant guacamole everybody adores! With just a few simple ingredients, it's a snap to make in less than 15 minutes. Try it dolloped on top of your Taco Soup, or served as a side dish to dip extra chips. Psssst ... feelin' kinda crazy? Give this unique Peach Guacamole a try, too!

Taco Burger Sliders on Polenta

Lean ground beef is spiced with a homemade taco seasoning and perched atop warm polenta, all draped in a creamy salsa dressing ... yum! These adorable mini sliders are just the right small bite to serve as a pre-dinner appetizer, or as a light sandwich to accompany your soup! Fabulous on the grill, but includes alternate, indoor instructions, too.

Oven Roasted Vegetables Medley

Can't decide which veggies to serve? Or maybe you've got a family full of people who all like different vegetables? This pretty side dish is the answer (and a clever way to please your whole family)!

Refried Black Beans

Photo Credit: www.bakingbeauty.net

I personally like refried black beans better than "regular" refried beans, but I can't always find them at the grocery store. Well, just a few simple ingredients and 5 minutes of prep is all it takes to make your own! The recipe is written for the Instant Pot, but the post contains directions for stovetop and slow cooker, too.

Mango Pineapple Salsa

Photo Credit: dirtanddough.com

Sweet, tangy and fresh-tasting! With options to make it spicier, blended ... even grilled ... this unique salsa is a tasty way to add some tropical flair to your Taco Soup dinner!

Grilled Corn on the Cob

Roasty-toasty sweet corn is such a terrific complement to Taco Soup, and this informative recipe walks you through the pros and cons of different grilling methods, so you can choose just how you like it!

Grape Salad with Cream Cheese-Vanilla Dressing

This super-easy salad is my go-to whenever I want a sweet, light, refreshing side dish for a hearty, savory meal. It's a delicious way to give your palate a quick break from the rich, taco-y flavor of the soup!

Easy Cilantro Lime Rice

Photo Credit: thesuburbansoapbox.com

This Mexican side dish classic is fluffy, bright and bursting with fresh lime flavor! To add a boost of nutrition, note that you can use brown rice instead of white (adjusting the cooking time accordingly). Wanna make it in your Instant Pot instead of on the stovetop? Then try this Instant Pot Cilantro Lime Rice recipe. Or hey hey ... if you're feeling carb-conscious, you can even use cauliflower instead of rice by following this Cauliflower Copycat Chipotle Rice recipe!

Tomato and Onion Salad with Peppers

This quick, 5-minute salad gets an extra burst of flavor from vibrant, crunchy peppers. Choose hotter peppers if you'd like some kick to go along with your soup, or keep it milder for a crisp, clean-tasting side dish. You can even make it ahead – keeps great in an airtight container for several days (and gets juicier as it sits)!

Easy Mexican Potatoes

Photo Credit: biteswithbri.com

These crispy, oven-roasted potatoes are highlighted by flavorful cheese and tons of spices! Love your air fryer? Then these super-fast Air Fryer Mexican Potatoes are a great option, too.

No-Cook Fresh Corn, Tomato and Avocado Salad

Now that you can find fresh sweet corn in supermarkets nearly year-round, this scrumptious salad is an option even in cooler months. It's super simple and incredibly fast … with absolutely no cooking needed!

LOADED Baked Buffalo Cauliflower Wings

A large pot of Taco Soup handily serves a crowd at tailgates and game day parties. But if it's game day, then that means you'll need some buffalo wing action to go along with it! This fantastic Buffalo Cauliflower is a perfect side dish option, since you've already got meat in your soup. But not to worry ... if you really want chicken wings, though, we have lots of ideas on that, too!

Mexican Fiesta Black Bean Hummus

This hummus-like Mexican bean dip is ready in less than 10 minutes! Simply toss everything in your food processor, and in moments you've got a dip to snack on while your soup's cooking, or a festive little side dish for dipping.

Healthy Cornbread

Photo Credit: www.hauteandhealthyliving.com

A unique, healthier ingredient list creates a delightfully moist cornbread with an extra-tender crumb. Includes tips for baking cornbread muffins, and enticing flavor variations (like one with sharp cheddar cheese and finely diced jalapeño pepper) that'd be fantastic served alongside Taco Soup instead of the typical tortilla chips!

Shaved Jicama and Blood Orange Salad

Photo Credit: peaktoplate.com

If you're making your cozy, steaming-hot Taco Soup on a wintery, cold day, then this gorgeous salad is a delightful way to showcase some of the very best winter produce you'll find at the market! Crisp jicama is marinated in a zesty cilantro lime dressing, then topped with juicy blood oranges, pomegranate arils, creamy avocado slices, and a sprinkling of chili lime sea salt.

Easy Veggie Enchiladas

Photo Credit: www.jaroflemons.com

With all the beef (or ground turkey or ground chicken) in a bowl of Taco Soup, you might not need even more meat on the dinner table, which makes these veggie-filled enchiladas an ideal pairing! Whole wheat tortillas are filled with black beans, zucchini, bell peppers, and a creamy yogurt enchilada sauce, all topped off with melted cheesy goodness. Mmmmm ... no wonder this easy recipe has near-perfect ratings on more than 75 reviews!

Pineapple Habanero Salsa

Photo Credit: twocloveskitchen.com

Sweet, caramelized pineapple and onion, savory roasted tomatoes, spicy habaneros, bright lime juice, a hint of fresh garlic, and earthy cilantro combine in this vibrant, highly rated salsa!

Chili-Lime Grilled Corn Salad

Just 4 ingredients in this Mexican corn recipe, but I bet you'll be surprised how fantastic they all taste together (and alongside your scrumptious Taco Soup). Quick and easy, but oh-so-good!

Easy Mexican Tostada Shells

Photo Credit: www.peelwithzeal.com

Sure, you could break off bits for dipping in your Taco Soup (instead of tortilla chips). But you could also turn these into Mexican pizzas, or pile 'em up with taco toppings for a little side dish that lets everyone customize their own. A fun idea for a DIY bar if you're setting out Taco Soup and all the trimmings for a big party or tailgate!

Texas Caviar

Photo Credit: plantbasedonabudget.com

Fresh, vibrant and zingy, this Southwest/Mexican dish (aka "Cowboy Caviar") is popular for dipping corn chips, but it's also terrific served as a side salad that can hold its own against your flavorful soup. And with such fantastic reviews on this one, you can't go wrong either way!

Mexican Cauliflower Rice

Photo Credit: chefsavvy.com

Wanna pump up the amount of veggies in your dinner? This cauliflower rice – based on a popular Spanish Rice recipe – is a wonderful way to work in loads of extra veggie nutrition. It's naturally gluten free and low carb, but still packed with tons of flavor from onions, garlic, fire-roasted tomatoes, olive oil and Mexican spices!

Banana Split Grilled Dessert Nachos

The perfect finale to a Mexican-inspired Taco Soup dinner? How about some nachos?!? This unique treat captures all the beloved flavors of a classic banana split, with crispy, sweetened “nacho chips,” caramelized fruit, and a delicious strawberry sauce. Psssst ... it's even better with a little scoop of ice cream!

So many delicious side dish options, huh?!?

But remember I promised to give you some quick suggestions for toppings, too? (And BTW … all of these would be outstanding on our Crock Pot Chicken Tortilla Soup … if you need another soup recipe suggestion to tuck away for later.)

What to Eat with Taco Soup (9 Favorite Toppings)

One of the really awesome things about Taco Soup is that it’s so easy to customize, depending on what toppings you add.

It’s a winning “taco night” family dinner option, since everyone can personalize their own bowlful, simply by selecting the toppings they like best.

And for a tailgate or even a Cinco de Mayo party? Set out an enticing toppings bar to get guests mingling and creating their own, delicious DIY experience!

Toppings not only offer extra layers of flavor, but can also add texture and vibrant, appealing color to the soup. Here are some of the most common, favorite toppings:

1. Tortilla Chips – Crunchy tortilla strips or chips are a must! In our favorite Taco Soup recipe, we suggest tossing some crushed corn chips into the bottom of your bowl, before ladling the soup on top. But I’m here to tell ya … there’s basically no wrong way to add those chips. Sprinkle some on top, use them for dipping … it’s all good!

Pro Tip: What Kind of Tortilla Chips to Choose

For extra nutrition and a sturdy texture, reach for a multigrain chip. Thin, delicate chips don’t stand up very well to the thick, rich, piping hot soup.

2. Shredded Cheese – Shredded cheddar or a Mexican cheese blend is another must-have for Taco Soup, adding a creamy, rich flavor. (I always recommend using a reduced-fat option to shave some unwanted fat and calories.)

3. Sour Cream – A dollop of sour cream (again … preferably reduced-fat) offers a tangy coolness that complements the savory spiciness of the soup.

4. Cilantro – Fresh cilantro adds bright, herbaceous notes and an alluring pop of color.

5. Avocado or Guacamole – Chopped avocado adds a buttery, creamy texture to this Mexican soup. It’s also a good source of healthy fats. A spoonful of homemade guac is great, too (and we’ve got a recipe for you, linked in the recipe collection up above)!

6. Green Onions – Sliced green onions give you a mild onion flavor and a bright, pretty bit of green color. Or, try minced red onion if you want a little more zing.

7. Jalapeños – Looking for some extra heat? Sliced jalapeños not only look pretty on top of your Taco Soup, they also bring some kick to the party. If you prefer a milder heat, simply remove the seeds and white, inner membrane from your pepper before you slice it.

8. Hot Sauce – Here’s another way to add some pep! We use various hot sauces A LOT at our house, since some of my family likes milder or medium heat, while other people want hot, hot, hot. Setting out a bottle of your favorite hot sauce gives each person control of the heat level.

9. Chopped Tomatoes – Add some garden-fresh flavor with a few vibrantly red bits of tomato, or even try a spoonful of salsa or pico de gallo.

However You Serve It … It’s Gonna Be Great!

It’s no wonder Taco Soup is so popular – both for quick, cozy family dinners, and for serving a crowd at parties and tailgates.

All by itself, it’s already jam-crammed with big flavors! The combination of spices, beans, and tomatoes creates a rich, satisfying taste that’s hard to resist.

But it also lends itself so well to customizations, based on the toppings you offer and the sides for Taco Soup you set out along with it.

Go light and refreshing, or go hearty and full-on Mexican. Choose classics like guacamole, salsa and chips, or highlight trendier options like quinoa.

There’s no bad choice here, friends. Pick and choose your favorites, or change ’em up every time you serve it!

The most important thing to do? JUST GET COOKING!

And mmmmmmmm … ENJOY!!

Make Our Family-Favorite Taco Soup with Ranch!

~ by Shelley

The post What to Serve with Taco Soup appeared first on Two Healthy Kitchens.

Instant Pot Chicken Tacos

Shelley — Thu, 04 Nov 2021 12:33:21 +0000

~ Just 3 ingredients! These yummy, ultra-easy Instant Pot Chicken Tacos require very little hands-on time and can even be made ahead. Plus, you can use either fresh or frozen chicken (with no thawing). Let your pressure cooker do the work for you, and serve up an infinitely customizable dinner your whole family will love! ~

This Recipe Is: • Ready in About 30 Minutes or Less • Freezable • Make Ahead •

These 3-ingredient Instant Pot Chicken Tacos are truly about the easiest possible answer to the soul-crushing, never-goes-away question, “What’s for dinner?”

They require almost no thought. They basically make themselves.

And you can serve ’em up in a practically endless variety of ways. (We have soooo many ideas for you toward the bottom of this article!)

Every single family member … from your heartiest appetite to your pickiest eater … will be happy. Which means you’ll be happy.

The dinner dilemma is solved for another day. Win!

How to Make Instant Pot Chicken Tacos

Ok guys. This is so darn easy, with nearly zero hands-on time, except for shredding the chicken at the end.

It takes maybe 2 minutes {tops} to toss everything into your Pot and get it going … and that magical Instant Pot takes over from there. So you can go throw in a load of laundry, or help with some math homework (yay … fractions!), or maybe just sip a cup of coffee and think about absolutely nothing at all. Your choice!

But whatever you choose, dinner’s already practically done. Niiiiice!

So here’s whatcha do:

Step #1

Put a little water (more about that in a sec …) and about 1/4 of a jar of your favorite salsa in the bottom of your Instant Pot insert.

Be sure to choose a salsa that you LOVE, since it makes a big difference in the final flavor of your tacos.

Pro Tip: How Much Water (And What Type of Salsa)

Instant Pots need enough liquid (typically around 1/2 – 1 cup total), in order to properly come to pressure. Your salsa already has some liquid in it, but adding a little extra water, in addition to the liquid in the salsa, is important to ensure there’s enough total liquid to properly build pressure.

So, the exact amount of water you’ll want to add can vary slightly depending on how runny your brand of salsa is.

For very loose salsas (like my favorite, Herdez mild), just 1 tablespoon of additional water is generally sufficient.

For more typical jarred salsa brands, I recommend using 2 tablespoons of water.

If you aren’t sure how much water to use, I’d say go with 2 tablespoons the first time you make this recipe. (You can always use a slotted spoon to scoop out the chicken and sauce, so that a little of the liquid is left behind in the pot after cooking.)

I don’t recommend making these Instant Pot Shredded Chicken Tacos with “thick and chunky” style salsas, because you have to add too much water to them.

Next, lay the raw chicken breasts in there, sprinkle them with your packet of taco seasoning, and dump the rest of the salsa on top.

Step #2

Close the lid (and be sure the little knob is set to “sealing” not “venting”).

Select the Manual, High Pressure program for 15 minutes.

Adjusting the Cooking Time for Frozen Chicken

If you have chicken breasts waiting in the freezer, there’s no need to thaw them before cooking this recipe.

Simply place the individual, frozen chicken breasts in the pressure cooker and increase the cook time to 20 minutes (instead of the 15 minutes you use for fresh chicken). Easy!

Annnnnnnd … you’re freeee … go do something else while your Instant Pot takes over the pressure cooking for you!

Step #3

When the cook time is finished, let the Instant Pot sit (this is called a “natural release”) for 5 minutes.

Then, manually vent the rest of the steam.

Be careful to stay out of the way of that super-hot steam. I usually use a long-handled wooden spoon to nudge the “venting” knob, and maybe even wear an oven mitt.

Once all the steam is vented, the Instant Pot will unlock so you can open it and behold the taco-wonders within.

Step #4

Scoop the cooked chicken breasts out and shred ’em up.

I know some people have other methods to shred chicken (like using a hand mixer), but for just three chicken breasts, I think a couple of forks is really all you need. It’s the same thing I do with my Instant Pot Shredded Chicken BBQ Sandwiches.

Then, spoon the saucy cooking liquid from the bottom of the Instant Pot into your shredded chicken and stir it through.

Pro Tip: How Saucy Do You Want Your Shredded Taco Chicken?

You don’t have to stir ALLLL of the cooking liquid back into the shredded chicken. You can use a slotted spoon to scoop up the flavorful and thicker parts of the sauce, if you’d like to leave some of the moisture behind.

Personally, I usually use all (or almost all) of the cooking liquid, but that’s entirely up to you. Feel free to adjust the moistness of your taco chicken to taste.

Just be sure to incorporate most of the flavorful bits of salsa into the chicken so it actually tastes like taco chicken … and not just plain ol’ shredded chicken.

That’s it! So simple!

Dinner is on the table in a jiffy. What an easy taco night!

How to Serve Your Shredded Chicken Taco Meat

And now, this is where your super-easy dinner gets really fun …

Once you’ve got your chicken taco meat perfectly cooked and shredded, there are sooooo many yummy options for how to use it!

Scrolling through the photos in this post, you’ll see several different serving ideas I’ve showcased for you. Different tortillas (or none at all!), different toppings … lots and lots of options!

This salsa chicken is delicious in a practically endless variety of ways, and everybody around the table can customize their own meal, with exactly the toppings they like best.

Here are a few terrific ideas …

1) Super-Simple:

You can serve these very simply with minimal effort – just roll some of the shredded taco chicken in flour tortillas or pile it into crunchy, hard shells … and be done. Maybe sprinkle on a little cheese or dollop it with a bit of reduced-fat sour cream.

You really don’t need anything else at all!

2) Fabulously Over-the-Top:

Or, you can add on whatever favorite toppings you like!

Classic options are avocado slices or guacamole, diced tomatoes, shredded lettuce, minced red onion, crumbled cotija or shredded cheddar cheese, black beans, corn, reduced-fat sour cream, extra salsa or fresh pico de gallo, cilantro, thinly sliced jalapeños, hot sauce, or maybe even a squeeze of lime juice.

3) Taco Bar Parties:

As you can imagine, this recipe lends itself perfectly to taco bars for parties and tailgates.

Offer up plenty of enticing toppings … and let everybody build their own delicious masterpiece creations!

4) Tortillas … or NOT:

These Instant Pot Chicken Tacos are great with either wheat or corn tortillas. (Although, of course, we always opt for healthier whole-grain options.)

But hey now … why do tortillas get to have all the fun?

The succulent, shredded chicken is fantastic on taco salads or in lettuce wraps, too!

Or you can get really creative and try piling your scrumptious chicken into a baked sweet potato, make zucchini “boats,” or even serve it as a quick filling for stuffed pepper halves.

5) Nachos:

Turn your taco chicken into a crowd-pleasin’ appetizer!

Grab some tortilla chips (go mutli-grain for the nutrition boost!), layer on your chicken, cheese, and whatever other toppings you’re craving (saving things like shredded lettuce or chopped avocado for AFTER they come out of the oven, of course).

Then throw your snack-y creation into a 350°F oven for 10-15 minutes (just like we do with our Buffalo Chicken Nachos). Yum yum yum!

6) Burrito Bowls:

Does your family love customizing burrito bowls at your local Chipotle restaurant? Then you’ve gotta try this DIY dinner idea (inspired by our favorite Slow Cooker Chicken Burrito Bowls)!

Start with some piping hot rice (preferably whole grain brown rice instead of white rice, to keep it healthier).

Then add the shredded chicken, plus lots of taco toppings. Let the whole family choose their own adventure and create their own, personalized concoctions.

7) Perfect Side Dishes:

No doubt, these tacos really can be a meal all on their own, especially loaded up with lots of terrific toppings.

But, if you’re looking for Mexican-inspired sides, try:

Mexican Street Corn Salad

5-Minute Easy Rice and Beans

Easy Corn Salsa (or Salad)

And our Mexican Fiesta Black Bean Hummus would be a great starter!

No matter what you decide to do with your fabulous Mexican shredded chicken, dinner will be delicious, fun and super easy. It’s absolutely one of the most versatile recipes. (I wasn’t kidding when I said this was pretty much the easiest possible dinner solution!)

And hey hey … more good news …

These Chicken Tacos Can Be Made Ahead, Too!

The shredded chicken taco meat refrigerates and even freezes beautifully.

So, it’s a great option for meal prepping. And it’s fantastic if you love having leftover chicken for quick lunches (or more dinners) later in the week.

Which Is Right for You: This Instant Pot Recipe … Or Our Slow Cooker One?

This Instant Pot recipe version is actually adapted from one of the all-time most popular recipes we’ve ever published – our 3-Ingredient Crock-Pot Chicken Tacos.

That “original” slow cooker chicken tacos recipe is great for people who won’t be home until it’s dinnertime, and need to have their meals cooking away earlier in the day.

And I’ve gotta tell ya, it sure is awesome to roll into the house at the end of a busy day, knowing that dinner is ready and waiting. (And happily sniffing the scrumptious scent of warm tacos!)

BUT …

What if your mornings are too busy to think ahead to dinner? Or what if you just plain forget to fire up the slow cooker?

Wellllll … you can still get these Chicken Tacos to the table lickety-split at dinnertime by cooking them in your Instant Pot!

Plus, although you shouldn’t use frozen chicken in your slow cooker, it’s totally fine to use frozen chicken in the faster-cooking pressure cooker. So, if your chicken’s frozen, the Instant Pot’s the way to go! (And if you’re interested, we’ve got a whole collection of Instant Pot Recipes for Frozen Chicken that are ready to save the day.)

FAQs At-a-Glance

Can I Change Up the Spicy-Heat Level?

Sure! It’s easy to scale from mild to spicy, based on the salsa you choose. And as I mentioned above, the flavor of the salsa is really important in this recipe. So be sure to choose a salsa you love – it truly does make a difference. My absolute favorite store-bought salsa brand is Herdez, and I always go with mild since it’s the most versatile. I figure the heat-lovers in my family can spice things up with hot sauce if they want. But, you can definitely choose to use a hot salsa if you want your shredded chicken tacos to have more of a kick.

What If My Chicken Taco Meat Seems Too Wet?

Depending on how much water you added and how watery your brand of salsa is, you may not want to stir ALLLL of the cooking liquid back into your chicken after shredding. If you’d like, you can use a slotted spoon to scoop up the thicker bits of salsa and some of the flavorful cooking liquid, adjusting the moistness of your shredded chicken by leaving a little of the cooking liquid behind. As a note, I typically use all – or nearly all – of my cooking liquid. But feel free to adjust that to your preferences.

Can You Refrigerate the Shredded Chicken and Make It Ahead for Meal Prep?

As I mentioned above, the chicken refrigerates well. Great for meal prepping! Keep it in the fridge in an airtight container for quick dinners on busy nights all week long, or even for fast, yummy lunches.

Can You Freeze the Shredded Taco Chicken?

And again, this chicken also even freezes well. If you want, rather than freezing a full recipe all together, you can portion out individual servings into small freezer bags, so you can grab just a single-portion at a time. I recommend defrosting overnight in the fridge and then gently rewarming it when you’re ready to eat.

Is It Good Cold?

Believe it or not … yes! At least, my husband and I sure think so. For example, when I use the shredded chicken to make a taco salad, sometimes I heat it up a little, but I actually often spoon it right onto the salad, still chilled.

Can I Use Frozen Chicken in the Instant Pot?

Yes! It’s safe to cook frozen chicken in electric pressure cookers, and it also works really well! As discussed in the article above, if you’d like to use frozen chicken for these chicken tacos, there’s no need to thaw it first. You can put the frozen chicken right into the pressure cooker, still frozen, and simply add a little longer to the cook time. For this specific taco recipe, you need to add 5 additional minutes. There’s no other change needed to the recipe. So simple! Note that I recommend using chicken breasts that are individually frozen, and not frozen in one large chunk. If they aren’t frozen individually, they may need even more cooking time and may not cook very evenly. In that case, it’s best to safely thaw them first.

No more stressing over dinner, worrying how you’ll have enough time to pull it all together … or whether everyone in the family will like it.

Your Instant Pot makes chicken tacos an absolute breeze!

And with so many ways to customize them, you know each member of your family will be able to create precisely the dinner they’ll love best.

Ahhhhhh … the dinner dilemma is solved again!

~ by Shelley

Love the Recipe? • Were My Tips Helpful?

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Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

Instant Pot Chicken Tacos

These yummy, super-easy Instant Pot Chicken Tacos can be customized lots of ways – a dinner your whole family will love! Great for meal prep and taco bars, too!

Course Main Dishes

Cuisine Mexican

Diet Low Fat

Prep Time 5

Cook Time 20

Total Time 25

Servings ½ cups chicken

Calories 152

Author Shelley © Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Ingredients

1-2 tablespoons water (see note)
1 (16-ounce) jar of your favorite salsa (NOT thick and chunky style; I prefer Herdez mild)
1½ pounds boneless, skinless chicken breasts (fresh or frozen – no need to thaw if frozen)
1 (1.25-ounce) packet low-sodium taco seasoning (see note)

Ideas for serving:

tortillas or taco shells or a bed of lettuce for salads, plus your choice of optional toppings, such as shredded lettuce, chopped tomatoes, shredded cheese, black beans, corn, chopped avocados or guacamole, reduced-fat sour cream, and hot sauce (see full list of serving ideas in article above)

US Customary – Metric

Instructions

Put water and about ¼ of the salsa in the bottom of the Instant Pot insert. Add the chicken breasts. Sprinkle the taco seasoning on the chicken, and then pour the remaining salsa over top.
Close the Instant Pot lid (making sure the "venting" steam release knob is set to sealing, not venting). Select Manual, High Pressure, and then 15 minutes if using fresh or already-thawed chicken or 20 minutes if using frozen chicken breasts that are NOT thawed. (It takes my 6-quart Instant Pot Duo60 about 9-11 minutes to build enough pressure to seal and then begin the 15-minute cook time for fresh chicken, and an extra 4-6 minutes if I'm starting with frozen chicken.)
When cook time is completed, allow the Instant Pot to sit (natural release) for 5 minutes. Then manually vent to relieve the remaining pressure (be careful to avoid being burned by the escaping steam), and open the Instant Pot.
Remove the chicken from the Instant Pot and shred. Stir the seasoned salsa sauce from the Instant Pot into the shredded chicken. (You can choose how wet you want the shredded taco chicken meat to be by using a slotted spoon, if you don't want to incorporate all of the moisture back into your chicken.)

Notes

Water: Instant Pots need enough liquid in order to properly come to pressure, and adding just a little extra water in addition to the liquid in the salsa is important for that reason. So, the amount of water you add can vary slightly depending on how runny your brand of salsa is. For very loose salsas (like my favorite, Herdez mild), just 1 tablespoon of additional water is generally sufficient. For more typical jarred salsas, I recommend using 2 tablespoons of water. I don’t recommend using this recipe with “thick and chunky” style salsa because you have to add too much water.

Taco seasoning: There are differences in the amounts of sodium (and other ingredients) in various brands, so it’s a good idea to read the nutrition information for the brands offered at your store.

Yield: Your precise yield may vary slightly from 4½ – 5 cups of shredded chicken, depending on how large you shred your chicken and how much sauce you incorporate.

Cooking Frozen Chicken: Your chicken breasts should be individually frozen, and not frozen together in one big block. If they aren’t individual, they will probably need even more additional cook time and may not cook evenly. I don’t recommend that. Instead, thaw them safely in the refrigerator or microwave before making this recipe.

Nutrition

The post Instant Pot Chicken Tacos appeared first on Two Healthy Kitchens.

Slow Cooker Chicken Burrito Bowl

Shelley — Thu, 20 May 2021 15:53:44 +0000

~ This Slow Cooker Chicken Burrito Bowl recipe is such an easy way to enjoy a Mexican feast on even the busiest nights! So simple to throw together (hurray, slow cooker!) and a true family fave. Terrific for potlucks, tailgating, and make-your-own burrito bars. You can even skip the rice, set out some tortilla chips, and call it a hearty appetizer. This has absolutely everything going for it! ~

(Originally published as Easy Crock-Pot Chicken Burrito Bowls on September 10, 2015.)

This Recipe Is: • Make Ahead •

Need a dump-and-go recipe that totally doesn’t taste like it only took 10 minutes of effort? A really delicious, ssssssuuuuuper easy dinner?

Yes, I think we all need that … at least some days!

Heck, maybe you even need that today?!? You might just wanna whip out your crock pot and make this for dinner tonight. (Ahem … that’s encouraged, by the way!) Our Slow Cooker Chicken Burrito Bowl is your answer to pretty much all of life’s questions. Yes. It’s that good! Check out our little tutorial video, and see for yourself how EASY … and totally drool-worthy … this recipe is!

Video Tutorial

See what we mean?!? Yeah – this recipe kinda has it all goin’ on!

Why You’ll Love This Recipe

• It’s Mexican (hello, DIY Chipotle!)

• And in the crockpot (so simple … like all our crockpot chicken recipes!)

• And, well, just plain scrumptious (always a hit!)

Plus, this recipe is so darn easy to throw together. Literally 10 minutes of effort, tops! It’s basically a riff on one of the most popular and absolute EASIEST recipes we’ve ever published – our 3-Ingredient Crock-Pot Chicken Tacos. This recipe spins the taco concept into a Chipotle-style Burrito Bowl. But it’s still ultra-quick and easy, I promise! Oh – and do you need to make a big batch of Burrito Bowls? Maybe for tailgating, or a backyard potluck, or a casual dinner party? No problem! It’s really simple to double this recipe. And if all that wasn’t terrific enough, this recipe is super cost-efficient – coming in at around $3.25 per serving. (Yeah … that’s a lot less expensive than Chiptole’s Burrito Bowls, for sure!)

Alllll the Burrito Goodies You Love!

My version of this favorite Mexican dinner has all the yummy things you love to have stuffed inside a chicken burrito. The flavors, the textures, the toppings. It’s all here!

We’re talkin’ …

Tender, seasoned chicken
Flavorful veggies like sunshine-y sweet corn, plus black beans and onions
Big Mexican flavors from a double-hit of salsa and green chilie-studded tomatoes
A generous sprinkling of fresh cilantro for a final pop
All layered up on a bed of rice, with whatever burrito-style toppings your little heart desires. (With the big bonus that everybody’s little heart can desire a different topping bonanza … customize each Burrito Bowl just the way you please!)

I’ve been making this recipe for my family and friends for years, and they usually end up licking their bowls, exclaiming, “This is soooo yummy!” And then they ask, “When are you sharing this on THK??”

Well, it’s today! Today is the day!! But wait. Maybe we’re getting ahead of ourselves. Are you still sort of scratching your head, wondering …

What Is a Burrito Bowl? (And Why Is It Kinda Better Than an Old-School Burrito?)

Glad you asked! A burrito in a bowl is basically everything you’d put into a “traditional” rolled-up burrito, except you ditch the tortilla and the rolling, and just layer up everything in a bowl. Great concept, right??

√ You can save on carbs and calories by skipping the tortilla.

√ It’s a lot less messy … just grab a fork and dig on in there. No need to worry about tortilla rips and messy spills down your shirt {embasarssing!}.

√ Also, going wrap-less makes it easier to save portions for later and re-heat. Meal prep, anyone??

No wonder Chicken Burrito Bowls are such a runaway hit at restaurants like Chipotle! But, I know what you’re really wondering … so, without further ado, let’s dive in and find out how you can make this yourself!

How to Make Your Slow Cooker Chicken Burrito Bowl

Burrito Bowls (specifically our version) are incredibly easy to whip up. We’ve got just 4 steps here, friends!

Step #1

Layer your chicken, taco seasoning, salsa, and veggies in your slow cooker. (See what I mean about EASY?!?)

Step #2

Turn on the slow cooker and put your feet up for a few hours! (Or, let’s be realistic, you could also use this luxurious extra time to knock a few things off your busy to-do list.)

Step #3

Just before you serve up your Bowls (to thunderous applause and adoring cheers, of course), shred the chicken, toss in some cilantro, and give it all a good stir.

Step #4

Serve! (Is this actually even a step???) For the true Chicken Burrito Bowl vibe, you’ll probably want to spoon your chicken mixture over rice. That’s all you really need. It’s delicious just as it is. But, I usually also set out some additional toppings to turn the yumminess factor up even further.

What to Put in a Burrito Bowl

Depending on what your family likes, and what you have on hand, you could try:

shredded lettuce
chopped tomatoes
shredded, reduced-fat cheese
chopped avocados or guacamole
reduced-fat sour cream
chopped green onions
chopped fresh cilantro
hot sauce

Are Burrito Bowls Healthy?

Yes, Burrito Bowls are healthy (if you do them right). Like any recipe, there are things you can tweak that will make them healthier.

And, of course, you know I’ve got some suggestions to help you wave your health-ification wand. I mean, this is THK, after all! Here are some things I recommend, to maximize this recipe’s nutrition potential:

1) If you’re serving this over rice, serve it with brown rice instead of white.

2) If you’re serving it with chips (like an appetizer … more on that in a minute …), choose multigrain or whole grain tortilla chips.

3) Use low sodium taco seasoning and avoid mixes that contain MSG.

4) Top it with reduced-fat cheeses and sour cream, instead of the full-fat varieties that have larger amounts of unhealthy fats and typically also more calories.

Can You Put Frozen Chicken in a Crock-Pot?

Short answer: No … Reputable cooking sites, cookbooks and food safety resources agree that it’s not a good idea. As we explain in more detail in our post about cooking frozen meat in your slow cooker:

√ Slow cookers don’t reliably get frozen meat up to a safe temperature (above 140°F) evenly enough or quickly enough.

√ Your meat will likely spend too much time hovering in the danger zone (from 40°F – 140°F), which opens the door for bacteria to flourish.

Not yummy … or safe! So, even if you’ve heard tales about people doing this with no problem, we urge you not to risk it. It’s NOT a safe idea.

How (and When) to Serve These Bowls

You’ve got lots of options for creating a fiesta-style Mexican dinner with this crock pot recipe as the base.

These Chicken Burrito Bowls are perfect:

• In the winter as a nice, warm, comfort-food dinner. Mmmmmmm … your house will smell so, so good when you walk in after a long day!

• Taco Tuesday and Cinco de Mayo – of course! These Bowls are an instant fiesta! (Psssst … try our Mexican Fiesta Black Bean Hummus to kick off the fiesta fun.)

• They’re also great at casual potlucks, for tailgating parties, or for a make-your-own-burrito bar (think easy graduation parties and family reunions). Everybody enjoys customizing their own! And, it even sparks conversations as people compare notes on topping strategies, which is a terrific ice breaker if you’re hosting a party where not everyone knows each other.

• Oh … and all those busy weeknights (which occur all year long!).

• And if you love meal prep recipes, this is a winner for ya, too! The leftovers are wonderful, so you can even stretch this burrito meal over a couple nights or take extras for lunch throughout the week. Niiiiiice!

Serving This As an Appetizer

Weird but true … this recipe is even fabulous as a hearty appetizer. No kidding! I saw this surprising phenomenon in action when I made these Bowls for an impromptu backyard party. After everyone had ooooohed and aaaaaaahed and yummed their way through dinner, I noticed that my guests were grabbing tortilla chips and scraping up every last bit of chicken burrito filling from the bottom of the bowl. For real!

An Appetizer Dip

This pairs really {really!} well with tortilla chips. Just skip the rice, and dig your chips on in there.

Mmmmmmm … A Nacho Platter

You could really get super-crazy here and layer up a nacho platter. Maybe run your creation under the broiler to melt some gooey cheese on top, and then toss on lots of those toppings we suggested, like diced tomatoes and chopped lettuce and avocado. Oh my goodness!

This Recipe Was Even Featured in a Cookbook

We originally published this beloved Chicken Burrito Bowl recipe in a cookbook, as a special project we worked on with Feeding America, to raise money for Second Harvest Food Bank.

And now … we can share the cookbook (in addition to this super-popular Burrito Bowl recipe), with all of you! Want the cookbook?

You can sign up for our email list and receive the e-book (for FREE!)
Or, you can buy the physical copy on Amazon and proceeds will benefit Second Harvest Food Bank of Central Florida!

But maybe there’s no time for a cookbook today … you just need to get dinner ready. I hear ya! Just want our extra-super-delicious Chicken Burrito Bowl ASAP? Pop on down to the recipe card and get a batch simmering in your slow cooker for dinner tonight!

Slow Cooker Chicken Burrito Bowl

Yield: 7 cups (plus rice and optional toppings)

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

This Slow Cooker Chicken Burrito Bowl recipe is a perfect Mexican feast on even busy nights! So simple to create a fun burrito bar anytime!

This Recipe Is: • Make Ahead •

Ingredients

1 1/2 pounds boneless, skinless chicken breasts
1 (1.25-ounce) packet low-sodium taco seasoning (see note)
1 1/2 cups fresh or frozen corn kernels (from about two ears of corn if using fresh)
1 (15-ounce) can black beans, rinsed and drained (preferably organic or reduced-sodium)
1/2 cup finely chopped onions
1 (16-ounce) jar of your favorite salsa
1 (10-ounce) can diced tomatoes and green chilies with juice (such as Ro-Tel)
1/2 cup finely chopped cilantro
brown rice, cooked and hot, for serving
optional topping ideas: shredded lettuce, chopped tomatoes, shredded reduced-fat cheese, chopped avocados or guacamole, reduced-fat sour cream, chopped green onions, additional chopped fresh cilantro, and hot sauce

Instructions

Place chicken in the slow cooker. Sprinkle taco seasoning, corn, black beans, and onions over chicken. Pour salsa and canned tomatoes on top.
Cook on high for 4 hours or on low for 6-8 hours.
Just before serving, use two forks to shred the chicken. Add cilantro. Stir to combine ingredients.
Serve over brown rice with optional toppings as desired.

Notes

Taco seasoning: We recommend avoiding taco seasoning mixes that contain MSG. Also, there are differences in the amounts of sodium (and other ingredients) in various brands, so it’s a good idea to read the nutrition information for the brands offered at your store.

To serve as an appetizer: To serve this as a hearty appetizer dip, simply omit the rice and serve alongside whole-grain tortilla chips.

Make-ahead tips: The Chicken Burrito mixture refrigerates beautifully, so you can enjoy leftovers for a second dinner or lunches later in the week. Great for meal prep!

Nutrition Information:

Yield: 7 servings Serving Size: 1 cup chicken mixture (plus rice and optional toppings)
Amount Per Serving: Calories: 314Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 83mgSodium: 754mgCarbohydrates: 31gFiber: 8gSugar: 5gProtein: 38g

Nutrition calculation does not include rice and optional toppings, as those can vary. Nutrition information should be considered an estimate only, and may additionally vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

The post Slow Cooker Chicken Burrito Bowl appeared first on Two Healthy Kitchens.

Homemade Fajita Seasoning

Shelley — Thu, 08 Apr 2021 18:01:22 +0000

~ It’s so easy to make your own Homemade Fajita Seasoning with ingredients you probably already have on hand! No need to buy store-bought packets (with their sometimes-questionable ingredients). Make a big batch to keep in your spice cupboard, and fajitas are just minutes away! ~

This Recipe Is: • Ready in 30 Minutes or Less • Make Ahead • Vegan (and Vegetarian) • Gluten Free (see note) • Paleo •

Mexican dishes like fajitas are a staple weeknight dinner for most families – quick and easy, and always a favorite!

Wanna make those fajitas even quicker and easier? (Sure ya do!)

Whip up an extra-big batch of this Homemade Fajita Seasoning for a fajita dinner tonight … and store the rest of the batch in your spice cupboard for fajitas next week … and the week after that.

With this Mexican spice mix on deck, fajitas are literally just minutes away – quick enough for even super-busy weeknights! And yes … your family will thank you. (Pat yourself on the back. You’re totally winning the weeknight dinner grind, my friend!)

What Is in Fajita Seasoning?

Exactly what’s in each blend of fajita seasoning depends on the cook – everyone has their own special concoction.

But that’s really the beauty of it, actually – as I’ll explain more later, each cook can tweak the mixture to be exactly the way their own family likes it best.

In general, though, fajita seasoning often contains:

garlic powder
onion powder
chili powder
cumin
paprika
And also, depending on the recipe blend, sometimes salt, cayenne pepper or black pepper (I use black), corn starch, or oregano (classically, you’d probably use Mexican oregano, but I just opt for “regular” dried oregano, which is similar and already in my spice drawer)
In the case of store-bought packets, you’ll often also find other ingredients such as maltodextrin, artificial colors, and silicon dioxide (to prevent clumping) … which you definitely don’t need for your homemade Mexican spice blend!

My specific blend is the one I’ve settled on after making fajitas and other similar Mexican recipes time and time again. It’s got just the right balance of flavors and complexity. Super yummy, super easy!

How Do You Use Fajita Seasoning in Recipes?

I recommend gently tossing your fajita meats and veggies with a very little bit of oil (just like I do with my Sheet Pan Shrimp Fajitas).

I’m truly talking a little bit here: maybe 2 tablespoons of oil for an entire pound of meat and the veggies to go with it (or … lots and lots of veg if you’re going the vegetarian route). You’re looking for just a light slick of oil over all your fajita ingredients, which will help your fajita spices adhere perfectly, without bogging them down with grease.

Once you’ve got that nice slick of oil goin’ on, you sprinkle your delicious Homemade Fajita Seasoning over top, and toss your meat and veggies as needed, to be sure the spice blend is evenly distributed.

That’s all there is to it!

Cook up your fajitas according to your recipe, and enjoy!

When it comes to exactly how to cook fajitas … there are oodles of options. I love to oven-roast my fajitas to sizzling perfection, but there are plenty of recipes out there for skillet fajitas, slow cooker fajitas … even grilled fajitas.

This Homemade Fajita Seasoning recipe can be used with whatever cooking method you prefer. So, get creative and have fun!

Is There Cornstarch in Fajita Seasoning?

Great question! The answer is … well … sometimes.

Cornstarch is often used in packaged, store-bought Mexican spice blend mixes (especially taco seasoning, but frequently also fajita seasoning) because it’s a thickener. If you’re sautéing fatty ground beef in a saucepan, for example, or adding water to your pan to bring a skillet taco recipe together, then you definitely need something like cornstarch to serve as a thickener and binder.

But, I don’t include cornstarch in my Homemade Fajita Seasoning recipe because it’s just not automatically necessary for most of the ways people cook fajitas.

If you like, though, you can certainly add a bit to your blend.

For example, if you’re making fajitas in the slow cooker (which is a very wet preparation), you’ll likely need a thickener. In that case, feel free to add a bit of cornstarch as a thickener (about 1-3 teaspoons should work, depending on how much liquid you have).

How Much Fajita Seasoning Should I Use in a Recipe?

For a “typical” family-sized fajita dinner, you’ll want one bacth of this seasoning mix (which equals about 6 3/4 teaspoons).

When I say “typical,” I’m talking about 1 pound of meat, plus an onion and a couple peppers (sliced up to equal 8-9 cups of uncooked veggie strips).

You can, of course, vary this slightly depending on how flavorful you want your fajitas or how much meat and veggies you’re using in making your fajitas.

Can I Make Big Batches of Fajita Seasoning Ahead of Time?

Absolutely!

In fact, I totally recommend it!

If you take a few minutes to mix up a big batch all at once, you’ll have it ready at a moment’s notice, any time you want to make fajitas (or other Mexican dishes that could use a little punch of flavor).

How Do You Store This Fajita Mix?

I’d suggest storing it in a glass jar in a cool, dry place. (That means, don’t do the precise thing that most people do … DON’T store your spices over the stove, where they get all hot and steamy.)

Still, just like with the individual spices that you use in making the Fajita Seasoning, your homemade spice blend can become less potent and flavorful over time.

Precisely how long your Fajita Seasoning will keep depends on both:

how new all the various spices you used in your Seasoning were, to begin with
and how you store the finished spice mixture (again … think cool and dry … not over the steamy-hot stove)

As McCormick (the spice guru company!) says, normally, spice blends last about 1-3 years. (But hey, I’ll just betcha that this gets you making fajitas so often, your spice blend will be all gone in no time flat!)

Can You Customize the Flavors or Make This Spicier?

Of course!

I specifically developed this Fajita Seasoning mixture to be flavorful but not toooooo spicy, since not everyone in my family likes really spicy foods (although my husband and son sure do!).

Feel free to vary the precise amounts of the various spices to suit your own family’s tastes.

For example, if you’re heat-lovers, you could add extra punch by using more chili powder, or even adding in some cayenne. For my family, we generally prefer to pass hot sauce at the table to kick up the heat, instead of adjusting the spice blend – but like I said, that’s only because some people in our fam adore spicy-hot foods, and some don’t.

As always … you do you! Switch it up to make your own, personal, signature blend.

And then, prepare to get LOTS of requests for your “famous” fajitas!

FAQs At-a-Glance

Can This Seasoning Be Used with All Different Types of Fajitas?

Sure! Whether you prefer chicken, beef, shrimp or vegetarian fajitas, this spice blend works well with virtually any type of veggies or protein.

Are Fajita Seasoning and Taco Seasoning the Same, and Can They Be Used Interchangeably?

They’re similar, although not precisely the same. Most fajita seasoning blends contain a few additional spices beyond the more basic ones found in most taco seasonings. (Although that varies among brands and cooks.) And, while fajita seasoning doesn’t always include cornstarch, taco seasoning very frequently does. In a pinch, they can generally be swapped into recipes interchangeably. If you need the thickening action of cornstarch, though, be sure to add it if your spice blend doesn’t include it.

Is There Cornstarch in Fajita Seasoning?

As I pointed out above, there can be. It’s not always needed, but can be helpful if the preparation you’re using to make your fajitas involves a lot of liquid and requires a thickener (which is what cornstarch does).

How Long Can You Store Homemade Fajita Seasoning?

Generally about 1-3 years. It all depends on how fresh the original spices were that you used in the blend, and how you store them. Storing in a cool, dark cupboard is best.

Keep this simple Mexican spice blend stashed in your spice drawer, and scrumptious, restaurant-quality fajitas are truly just minutes away!

Love the Recipe? • Were My Tips Helpful?

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Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

Homemade Fajita Seasoning

Yield: 6 3/4 teaspoons

Prep Time: 2 minutes

Total Time: 2 minutes

Making your own delicious Homemade Fajita Seasoning recipe is so quick and easy, with ingredients you probably already have in your spice cupboard!

• Ready in 30 Minutes or Less • Make Ahead • Vegan (and Vegetarian) • Gluten Free (see note) • Paleo •

Ingredients

1 1/2 teaspoons garlic powder
1 1/4 teaspoons chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon oregano

Instructions

In a small bowl, combine all ingredients.
Use immediately or store, tightly sealed, in a cool, dark spice cupboard (see note).

Notes

Yield: The amount of spice mixture from one batch of this recipe should be enough for making fajitas from about 1 pound of meat, plus an onion and a couple bell peppers. Scale the recipe up as needed for larger quantities of fajitas, or to make a big batch of Fajita Seasoning to store in your spice cupboard.

Gluten free: While most spices are gluten free, some manufacturers may use anti-caking additives that aren't gluten free, or add gluten-containing wheat products as extenders. So, if gluten is a concern for you, be sure to read product labeling carefully to ensure that the dried herbs and spices you're purchasing are, indeed, gluten free.

Nutrition Information:

Yield: 6 3/4 teaspoons Serving Size: 1/8 recipe
Amount Per Serving: Calories: 6Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 278mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

The post Homemade Fajita Seasoning appeared first on Two Healthy Kitchens.

Sheet Pan Shrimp Fajitas

Shelley — Thu, 21 Jan 2021 15:44:17 +0000

~ These delicious Sheet Pan Shrimp Fajitas are on the table in just over 20 minutes! Super easy (with minimal cleanup). They’re so simple and so perfectly cooked … you’ll never bother with restaurant shrimp fajitas again! ~

This Recipe Is: • Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Gluten Free (with corn tortilla or gluten free tortilla brand) • Paleo (with paleo tortilla brand) •

A restaurant-quality Mexican meal you can absolutely make happen any night of the week … in way less time than it takes to get carryout!

This is not a drill.

Nope! This is the real deal, and it’s awesome and delicious and a total crowd pleaser every time I make it.

In fact, it’s been a smash hit since the very first time I threw it together!

By now, you know that I test, test and re-test all our recipes exhaustively before I share them with you. But honestly, this one just didn’t need tweaking. It was fantastic from the very first time! (Although that didn’t keep me from making it again and again anyway, just because we love it so much.)

I mean, what’s not to love here?

Why You’ll Love This Fajitas Recipe!

These shrimp fajitas are wonderful for a whole lotta reasons. They’ve got …

Deliciously crisp-tender peppers and onions
Tender, succulent, perfectly cooked shrimp (My family is always surprised how gorgeously cooked the shrimp is, and they swear it’s better than what we usually get at restaurants – no kidding!)
All accented with a quick homemade spice blend that’s got big, bold flavors without being spicy (And since you made it yourself, you know exactly what’s in it … no msg or chemical fillers lurking here!)

Even better? As the cook, you’ll love how crazy-easy these fajitas are!

Ready in about 23 minutes. Yes, I’ve timed it! You can’t even get DoorDash that fast.
Everything cooks together in the oven. Hurray for sheet pan meals that keep dirty dishes to an absolute minimum! (Pssst … check out our Sheet Pan Chicken and Potatoes recipe, too!)
You can almost completely prep this recipe ahead of time. Which means you can cook it in a flash on a busy weeknight – or for a fun, stress-free casual dinner party.

I’ve promised quick and easy, so let’s not waste any more time … let’s make these babies!

How to Make These Sheet Pan Shrimp Fajitas

Step #1

Mix together your spices.

Pro Tip: When you have a spare moment, mix up an extra-large batch of this spice blend to keep on hand for making these fajitas – or for seasoning other Mexican recipes like chicken or beef fajitas, tacos, even Mexican burgers. We’ve got additional info and storage tips in our Homemade Fajita Seasoning post.

Step #2

Toss your onion and pepper strips with a little oil, making sure that all of your veggies are lightly but evenly coated. Then, sprinkle part of your spice mixture (4 teaspoons, to be exact) over the vegetables and toss them again, until the spices are evenly distributed.

Step #3

Spread your veggies out on two large, parchment-lined baking sheets.

As I’ve mentioned in lots of other recipes (like in our Easy Rosemary Roasted Potatoes and our Roasted Root Vegetables with Honey-Dijon Drizzle), a huge key to wonderfully roasted vegetables is spreading them out.

They like their real estate!

If you pile them on top of each other, they’ll actually steam more than they’ll roast, which isn’t what we’re shooting for here.

Then, get those oh-so-spacious peppers and onions in the oven (so they have a head start on cooking, before you add the shrimp).

Step #4

While your vegetables start roasting, toss your shrimp with a little oil, and then with the remaining spice mixture (about 1 tablespoon), just like you did with the veggies.

You want the shrimp to have a thin, even coating of oil, and for the spices to be distributed amongst all the shrimp.

Pro Tip: Want to save on dirty dishes? (Ummmm … yesssss!) Then use the same bowl for the shrimp that you just used for the veggies. (Although, ok … you got me on this one … I did use two different bowls for prettier photographs in this post, but I wouldn’t actually do that in “real life!”)

Step #5

After the vegetables have been getting all roasty-toasty in the oven for about 7 or 8 minutes, give them a quick stir and then push them toward the outer edges of the sheet pans.

The goal is still to give them as much space as possible, so they’re not piled on top of each other … but also to make enough space in the center of each sheet pan to add your shrimp, too.

Place half of the shrimp in the center of each baking sheet, making sure they’re spread out a bit, and pop everything back in the oven.

About 5 minutes more, and you’re done! Dinner is served!

A few important notes about the shrimp, though, that you might be wondering about …

Can You Use Frozen Shrimp for Fajitas?

Sure thing!

While you can definitely purchase fresh shrimp for this recipe, I almost always use (thawed) frozen shrimp, just for convenience. (Psssst … and remember you’re looking for peeled, deveined, tail-less shrimp, so you don’t have to do all the peeling and prepping yourself).

I like to snag a bag of frozen shrimp whenever I see a great sale (since shrimp can be expensive), and keep it on hand in the freezer to make these Shrimp Fajitas at a moment’s notice.

How to Thaw Shrimp (Quickly!)

As I detail in my post on How to Thaw Shrimp, there are basically three different methods for thawing shrimp.

No matter which method you use, the key is always to thaw them gently.

Bon Appetit points out in their article on thawing shrimp, a gentle transition in temperature helps to maintain shrimps’ lovely, delicate texture.

Method #1 (Not Quick)

In an ideal world, I’d grab my frozen shrimp out of the freezer and put them into the fridge the night before, to slowly, gently thaw overnight.

BUT …

My family’s dinner plans often don’t go … ahem … quite as planned. (And I’m pretty sure yours don’t either.) Not to worry!

You’ve got a couple faster options here, depending on how fast you’re hurrying.

Method #2 (Faster – About 45 Minutes)

Submerge the entire (unopened) bag of shrimp in a bowl of cold water. You can weight it down with a plate or lid to keep it submerged.

Method #3 (Fastest – About 10-15 Minutes)

To speed the thawing process up considerably (without damaging the texture of the shrimp), open the bag and dump the individual shrimp directly into the bowl of cold water. (I like to occasionally swish them around a bit to break up any frozen clumps and allow the water to circulate around each shrimp.)

Just be sure the shrimp are completely submerged and the water is actually cold (again, so you don’t change the texture of the delicate shrimp or even slightly begin to cook them by exposing them to warm or hot water).

Pro Tip: If you do choose the super-fast method and dump the shrimp out into a bowl, it’s a good idea to pat them dry before you proceed with this recipe (before coating them in oil and spices).

Oh – and if you’ve read our post “Is It Safe to Use Frozen Meat in Your Crock-Pot?” then you already know we’re pretty obsessive about food safety. So, you’ll be glad to hear that even the FDA is ok with the “submerge in cold water” method for thawing seafood.

Which brings us to …

How NOT to Thaw Your Shrimp

√ As with any other meat, it is definitely not considered safe to just leave your shrimp on the counter and allow it to thaw at room temperature.

√ And, although there isn’t a safety issue with thawing it in the microwave, I beg you not to go that route, since it will result in some areas of the shrimp beginning to precook and toughen … and will just generally ruin the succulent, tender texture of those gorgeous, expensive shrimp.

How Long to Roast the Shrimp (Hint: It Depends on the Size)

One of the most fabulous things about this recipe (which is oh-so-fabulous in lots of ways) is how beautifully, perfectly cooked the shrimp are.

So tender!

Not hard and chewy and overcooked the way they often are when you order them in restaurants. (Honestly … even in when you order them in some “seafood” restaurants, which I’ve just never been able to figure out.)

The key is to cook the shrimp until they’re just opaque throughout. It takes very little time at all. Overcooking them even a little will turn them tough and chewy.

I wrote this recipe for shrimp that are in the medium-large size range. I usually grab ones that are labeled as either 21-25 or 26-30. (The number refers to how many shrimp there are per pound, which gives you a rough idea of how big they’ll be, based on how many it takes to equal a pound. So, 21-25 indicates that I’ll have about 21-25 shrimp in a pound.)

It’s certainly fine to use larger or smaller shrimp in this recipe. But, you’ll need to adjust the roasting time slightly.

If your shrimp happen to be fairly small, for example, I’d recommend that you increase the initial roasting time for the veggies by a couple of minutes. Then decrease the second roasting time once you’ve added the shrimp, since smaller shrimp won’t need to cook as long.

Similarly, if you have truly massive, jumbo shrimp, you may want to decrease the initial roasting time for the vegetables by a minute or two, so you can roast everything just a tad longer after the shrimp have been added to the sheet pans.

Just be sure to watch the shrimp carefully and check on them early (and often!). You don’t want them to over-roast and get tough. Very sad. Remember: they’re done as soon as they have just turned opaque throughout.

Make-Ahead Steps

As if these Sheet Pan Shrimp Fajitas weren’t lickety-split fast enough … you can do a lot of prepping ahead of time, too!

• You can measure and combine the spices in advance. (Or, like I mentioned above, just mix up a big batch of this spice blend to keep on hand at all times. Trust me – you’ll be glad you did!)

• You can also slice your vegetables and store them in the fridge a day or two ahead of time.

Easy Substitutions

We prefer the vibrant colors and flavors of these fajitas using the peppers and onions specifically called for on the recipe card. But, in a pinch, I sometimes make quick substitutions that work beautifully, too. You can:

Use two green peppers instead of a red one and green one. (Or, any bell pepper colors you like!)
Use a standard yellow onion instead of a red onion.

How to Serve Your Shrimp Fajitas

Serve these up as soon as you pull them out of the oven. Sizzling hot … just like the fajitas at your favorite Mexican restaurant!

For quick dinners, you can simply pile all the peppers, onions and shrimp onto one sheet pan and take that right to the table. Mmmmmm … still piping hot on the baking pan!

But what if everyone isn’t ready to sit down and eat straightaway? You might want to transfer the shrimp and veggies from the baking sheets onto a large serving platter. That helps to keep the shrimp from continuing to cook on the hot baking sheets.

Or favorite toppings for these fajitas are very simple. Usually just:

guacamole
cotija cheese

That’s it!

These Sheet Pan Shrimp Fajitas are so delicious, so bursting with flavors, that you just don’t need anything else!

But no doubt, you can also try some of the other usual suspects – maybe even set out a fajita toppings bar if you’re feeling ambitious. You might try:

shredded cheddar or Mexican cheese blend (preferably reduced-fat)
reduced-fat sour cream
shredded lettuce
avocado slices
salsa
diced tomato
hot sauce for a little kick

As far as tortillas go, use whatever you prefer — white or yellow corn tortillas, or whole-wheat.

We sometimes warm them very briefly in the microwave – but sometimes not. And, of course, if you’re in a schnazzy mood with extra time on your hands, you could even try roasting them over a gas stovetop (like we did for our Quick Rotisserie Chicken Tacos).

It’s all good, whatever you decide!

Side Dish Ideas for Your Fajitas

This recipe truly is a meal in itself. And, with so many veggies already tucked inside, there’s really no need for a side dish. (Another reason this sheet pan dinner is so great on busy nights!)

But, if you’re a side dish person (I’ll admit – I definitely am), then we’ve got some quick, easy ideas for ya! These Shrimp Fajitas would be terrific with:

Honestly, though, no matter how you serve these super-fast, super-easy, ridiculously delicious Sheet Pan Shrimp Fajitas, I 100% think they’ll become a regular at your dinner table – just like they did at mine!

Enjoy!

Sheet Pan Shrimp Fajitas

Yield: 5 cups shrimp and veggies – about 8-10 fajitas (5-6" each)

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

These delicious Sheet Pan Shrimp Fajitas are so easy (with minimal cleanup!) and so perfectly succulent. A quick meal that always wins raves!

• Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Gluten Free (with corn tortilla or gluten free tortilla brand) • Paleo (with paleo tortilla brand) •

Ingredients

Spice Blend

1 1/2 teaspoons garlic powder
1 1/4 teaspoons chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon oregano

Fajitas

1 medium red onion, sliced into 1/2" - 3/4" wide strips (to equal 4 cups)
1 large green pepper, sliced into 1/2" - 3/4" wide strips (to equal 2 1/2 cups)
1 large red pepper, sliced into 1/2" - 3/4" wide strips (to equal 2 1/2 cups)
2 tablespoons extra virgin olive oil, divided
1 pound peeled, deveined shrimp with tails removed (we usually use 21-30 size, see note)

For Serving

8-10 (5" - 6") corn or whole-wheat tortillas
optional toppings such as guacamole or reduced-fat sour cream, and cotija cheese or reduced-fat, shredded Mexican blend cheese

Instructions

Preheat oven to 475ºF.
In a small bowl, combine all ingredients for the spice blend.
In a large bowl, toss the strips of onion and peppers with 1 tablespoon oil, making sure the vegetables are all evenly coated with oil. Sprinkle 4 teaspoons of the spice blend over the vegetables (reserving about 2 3/4 teaspoons of the spice blend for the shrimp). Toss to coat until the spices are evenly distributed.
Divide the vegetables onto two large, parchment-lined baking sheets, spreading the veggies out so they're not piled on top of each other. Roast vegetables for 7-8 minutes.
While the vegetables start roasting, in the large bowl you used for the veggies, toss the shrimp with the remaining 1 tablespoon oil, to coat. Sprinkle the shrimp with the remaining spice blend, and toss again to evenly distribute the spices.
After the vegetables have roasted for 7-8 minutes, remove baking sheets from the oven. Stir the vegetables and push them toward the edges of the sheet pans, to make space in the center of each sheet pan to add shrimp. (Make sure the vegetables still have a little room to spread out instead of being piled up). Add a few shrimp to the center of each baking sheet, spreading them out a little.
Return baking sheets to the oven and continue roasting for about 5 minutes more, until the shrimp are opaque and just cooked through (the exact amount of time can vary slightly depending on the size of your shrimp – see note). Check carefully to be sure the shrimp don't overcook.
Serve immediately with tortillas and desired toppings. (You may want to transfer the shrimp and veggies from the baking sheets to a large serving platter, so the shrimp don't continue to cook on the hot baking sheets.)

Notes

Peppers and onions: If you can't find really large peppers, you can use two smaller red and two smaller green ones. Also, I've made this recipe with only green peppers when that's all I had – feel free to mix up pepper colors based on what's available. The goal is to end up with approximately 5 total cups of sliced pepper, and 4 cups of sliced onion. In addition, I've tested these fajitas with a yellow Spanish onion instead of the red onion, and that's a great substitution, although not quite as colorful.

Shrimp sizes: You'll often find shrimp sized by numbers, such as "21-25." Those numbers give you a rough idea of how large the shrimp are, by indicating approximately how many shrimp are in a pound. I like to use medium-large shrimp that are in the 21-25 or 26-30 size range (meaning I'll have about 21-30 shrimp in a pound). If you are using larger or smaller shrimp, you'll need to adjust the roasting time slightly. If your shrimp are fairly small, for example, you may want to increase the initial roasting time for the veggies, and then decrease the second roasting time once you've added the shrimp, since smaller shrimp won't need to cook as long. Just be sure to watch the shrimp carefully and check on them early – so they don't over-roast and become tough. The shrimp are done when they have just turned opaque, but are still tender.

Make-ahead steps: To make this meal even faster on busy nights, you can measure and combine the spices in advance (as we suggest in our recipe for Homemade Fajita Seasoning). You can also slice your vegetables and store them in the refrigerator a day or two ahead.

Nutrition Information:

Yield: 10 servings Serving Size: 1/2 cup fajita mixture
Amount Per Serving: Calories: 93Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 96mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 11g

Nutrition information does not include tortillas and optional toppings, as nutrition for those can vary. Nutrition information should be considered an estimate only, and may additionally vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

The post Sheet Pan Shrimp Fajitas appeared first on Two Healthy Kitchens.

3-Ingredient Crock-Pot Chicken Tacos

Gretchen — Thu, 22 Oct 2020 13:07:54 +0000

~ With just 3 ingredients and 5 minutes of prep, these EASY and delicious Crock-Pot Chicken Tacos are an absolute lifesaver on busy nights! Enjoy them very simply, just rolled in tortillas … or create a festive taco bar featuring your family’s favorite toppings! (Originally published on January 8, 2014. Text and photos refreshed, but recipe remains the same.) ~

This Recipe: • Includes Make-Ahead Steps •

We all have that one recipe.

The one that doesn’t even require a peek at the recipe card. The one that’s your standby and always saves the day when you have no idea what’s for dinner. You know what I mean.

At our house, these Crock-Pot Chicken Tacos (aka Crock Pot Chicken Tacos OR Slow Cooker Chicken Tacos OR just “Oh Yum”!) really are “that one” recipe.

The one that never ever fails to be awesome.

The one that we are always excited to eat.

Wanna get really excited, too? Then check out our video tutorial on how ridiculously easy this recipe is! (While your tummy rumbles and begs you to make this ASAP, and you maybe drool just a little bit on your screen.)

Video Tutorial

It’s Just Always That Good!

True story: When my little ones dash into the house after school, if their first whiff of home is the incredible aromas of these chicken tacos … well, they do that silly fist-pump move where they make a fist and say “YEAH!!!” while pumping an arm up and down.

Uh-huh … that really happens … because it’s sooo goooood.

I was sure everyone on the earth had the recipe for my go-to. It was super popular on Pinterest 8 or 9 years ago, and I tell pretty much everybody I talk to about it. So, I just assumed everyone must make this constantly.

I guess not!

When I first mentioned this recipe to Shelley, she looked at me like I was loony. She’d never heard of it!

(When this happens, I joke that she lives under a rock. She knows so much about so many things, and has tried pretty much every food known to man, so if I come up with something new to her, I do my own little dance. Well, it’s more of me just clicking my heels. Alright fine. I usually just high-five. Myself.)

Ok anyhow …

If Shelley didn’t know anything about this, we realized there must surely be others out there whose lives have a similar gaping hole. But no more … today we’re gonna fix that!

So this recipe. This is the one that I make all. the. time.

The Very Best Part of All

Absolute best part?

It goes in the crock pot. Yes, friends. We’re talking a 5-minute prep, and then you just let your slow cooker work its magic.

You’ll just need another 5 minutes to finish the crock pot chicken tacos before you sit down to eat. Serious.

I went back and scoured my Pinterest boards, my pins, my notes – and I can’t figure out who to credit for this awesome recipe. In my research, I saw a reference that Weight Watchers had a recipe like this years ago, so we decided that must have been the genesis of the whole idea. But a Google search and a search of the Weight Watchers site didn’t yield a similar recipe we could link to for this. Ah, well … we’re gonna give them the credit, anyway!

Tested and Re-tested … And It Just Never Fails

In typical THK fashion, we both needed to test this recipe before we shared it with you all. You know we test … and test … and test again.

At first, Shelley was a little skeptical that something so incredibly simple could taste so good. But, she called me before her family was even done eating.

They were loving it. Loving it.

I’m so excited her family gave the thumbs-up (possibly with fist pumps, too) – because now I get to share this recipe with you!

Ok. Get your pens and paper, because you’ll want to take very good notes here.

Ready?

How to Make Crock Pot Chicken Tacos (Easiest Ever Instructions!)

1. Put the chicken in your slow cooker.

2. Cover with taco seasoning.

3. Cover with a jar of salsa.

4. Walk away … and come on back when it’s dinnertime.

5. Shred your chicken and serve. (And be prepared for the fist pumps.)

Did you get all that? Should I run through it again?

Yep. It’s that simple!

Pssst … You’ll Also Love: Crock Pot Chicken Burrito Bowls AND Crock Pot Southwestern Corn Chowder!

How to Serve Your Tacos

The options here are pretty much endless … and entirely up to you!

• You can simply roll the chicken taco meat in a tortilla and call it a day. You don’t really need anything else.

• But, you can definitely get all fancy-schmancy, and add whatever additional toppings you like – maybe reduced fat cheese and sour cream, shredded lettuce, chopped tomatoes … there’s no wrong answer here. And, it’s wonderful that everyone at the table can make their own tacos, exactly how they like them. Happy kiddos, happy parents – happy everyone!

• This is a terrific option for family parties and taco bars, too. Set out a slow cooker full of delicious chicken taco meat, and let your guests have a blast creating their own masterpieces (while you relax, stress-free, and enjoy the party)!

• Or ditch the tortillas, and serve your shredded chicken piled on a taco salad. Maybe some whole grain tortilla chips tucked around the side. Fabulous!

• And speaking of tortilla chips, you could even use your chicken to top baked nachos for a great game day appetizer – kind of like we do with our Buffalo Chicken Nachos.

Plus, as if this just couldn’t get any better, the taco chicken meat reheats really well, too. So, it’s perfect for meal prepping and make-ahead meals for busy weeks.

No doubt, I totally think this’ll become your “go-to” recipe.

Shelley’s made it multiple times since that first (fist-pumpin’) night. And I just know it’ll soon be your fave, too!

Looking for More Crockpot Chicken Recipes That’ll Make Your Life EASY?

Oh! And be sure to read up on the question that’s so commonly asked about slow cooking:

Is It Safe to Use Frozen Meat in Your Crock-Pot?

3-Ingredient Crock-Pot Chicken Tacos

Yield: 5 cups chicken

Prep Time: 5 minutes

Cook Time: 4 hours

Total Time: 4 hours 5 minutes

These Crock-Pot Chicken Tacos are so ridiculously easy – just 3 ingredients and 5 minutes of prep! Enjoy the shredded chicken very simply, just rolled in a tortilla ... or create an entire taco bar of festive toppings!

• Includes Make-Ahead Steps •

Ingredients

1 1/2 pounds boneless, skinless chicken breasts
1 (1.25-ounce) packet low-sodium taco seasoning (see note)
1 (16-ounce) jar of your favorite salsa
Ideas for serving: tortillas or taco shells and your choice of optional toppings, such as shredded lettuce, chopped tomatoes, shredded cheese, black beans, corn, chopped avocados or guacamole, reduced-fat sour cream, and hot sauce

Instructions

Place chicken in the bottom of the slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa on top.
Cook on low (for 6-8 hours) or high (for 4 hours).
Just before serving, use two forks to shred the chicken.
Stir to evenly distribute salsa throughout chicken.
Serve immediately with optional toppings as desired.

Notes

Taco seasoning: We recommend avoiding taco seasoning mixes that contain MSG. Also, there are differences in the amounts of sodium (and other ingredients) in various brands, so it's a good idea to read the nutrition information for the brands offered at your store.

Nutrition Information:

Yield: 10 servings Serving Size: 1/2 cup shredded chicken
Amount Per Serving: Calories: 137Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 58mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 22g

The post 3-Ingredient Crock-Pot Chicken Tacos appeared first on Two Healthy Kitchens.

Mexican Street Corn Salad

Shelley — Thu, 03 Sep 2020 11:44:51 +0000

~ This Mexican Street Corn Salad has so many layers of flavor! It’s our twist on traditional Mexican elote – a uniquely delicious side dish that’s perfect for picnics and cookouts (especially since it can be mostly made ahead)! And after extensive testing, we’ve found a couple handy tricks for keeping it lighter, too! ~

This Recipe Is: • Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegetarian • Gluten Free •

Have you ever spent an idyllic afternoon, wandering through the market stalls in a little Mexican town, sampling authentic street foods? Maybe some fresh, handmade tamales. Or a foil-wrapped ear of piping hot, smoky grilled elote (Mexican Street Corn)?

No?

Neither have I. But I can kind of picture it. Almost smell it. One day maybe …

In the meantime, though, I can fuel my foodie-travel daydreams (and yours, too!) with this fabulous Mexican Street Corn Salad. It’s a perfect summer side dish, bursting with:

Sweet, caramelized kernels of grilled corn
Tossed with the zippy tang of lime juice and a little hit of chipotle chile pepper
Then drizzled with a creamy, cooling mayo-sour cream dressing
And sprinkled with some salty Mexican cotija cheese

So many layers of flavor in every single bite. Your own little Mexican street fair, right on your plate.

But let’s back up just a tiny bit, because there’s a lot of background to this delicious Mexican Corn Salad. And since I’ve never actually ambled through a maze of Mexican street food vendors, I tried to learn about it vicariously (aka … I googled it …), and I thought you might be interested, too.

What Is Mexican Street Corn?

Mexican Street Corn (elote), is sold by outdoor food vendors called eloteros, throughout Mexico. You may sometimes see it called Elote Loco (Crazy Corn) or Elotes Mexicanos. There are practically endless variations. Mexican Street Corn can be boiled, but it’s often roasted or grilled. And it can be slathered in mayonnaise or crema/sour cream – or both. Most recipes include lime juice and chile powder, plus a cheese (typically queso fresco or cotija), and sometimes a sprinkling of cilantro.

From there, the variations I’ve seen include substituting parmesan cheese or ricotta salata if you can’t find cotija, adding ketchup and mustard to the slather of mayo (pretty Americanized, huh?!?), and also adding garlic or hot sauce or other spices like cayenne, cumin and paprika.

Everybody seems to have their own spin on this delicious and widely popular food.

Ok, then … let’s go one step further to …

What Is Mexican Street Corn Salad?

Mexican Street Corn Salad is simply an easier-to-eat, less messy version of the beloved Mexican Street Corn sold by eloteros in markets and street-side stands throughout Mexico.

Yep! With all the variations out there on traditional Mexican Street Corn, my variation is to turn it into an easier-to-eat (and healthier) salad!

Because I’m not strolling through a charming Mexican town square with a portable ear of roasted corn in my hand. Nope – I’m serving this to friends and family, usually gathered around a backyard patio table. And not everybody is super excited about gnawing through a messy ear of slathered-up sweet corn, with crema on their cheeks and bits of corn between their teeth.

This re-creation’s got all those wonderful flavors of Mexican Street Corn … without so much mess!

So let’s talk about the ingredients I chose to use in my version, and the terrific little tips I found along the way to make this recipe healthier, too!

Pro Tip #1: How to Make Mayonnaise and Sour Cream … ahem … Healthier

Mayonnaise and Mexican crema (similar to sour cream but a little thinner) are hallmarks of the Street Corn experience. Slathered thickly all over. Mmmmmmmm …

But yeah … you know what else is slathered thickly along with them?

Uh-huh.

Unwanted fat and loads of calories.

Harrumph. How could I make that whole slathery-situation THK-healthy?

For starters, I simply use reduced-fat sour cream, which has skim milk in its formulation to reduce fat by about 50% and calories by 1/3, compared with regular, full-fat sour cream. That was an easy swap.

But my testers absolutely loved the addition of mayonnaise, along with the sour cream. So much yummier to use them both together, instead of using just one of these ingredients, as some Street Corn recipes do.

What could I do about that mayo?

My first compulsion was to sub in nonfat Greek yogurt. That’s worked like a charm in other recipes, like our Easy 7-Layer Chicken Taco Salad and our Healthy Chicken Salad with Grapes. But it just wasn’t doin’ it for me here. It completely lost the whole spirit of Mexican Street Corn. Not what I wanted at all.

Luckily, store-bought mayo has come a long way in the last few years, since my early days of blogging.

Back then, mayo still had a seriously “bad boy” rep. I tried to sub Greek yogurt into everything so I could avoid mayo like the plague.

But, new mayo formulations are lighter and use healthier fats like olive oil. Now I feel ok using a bit here and there – especially in recipes like this one, where Greek yogurt just ain’t gonna cut it.

* Pro Tip! *

Ok, here’s where it really gets interesting.

Here’s that sneaky little tip you’ve been waiting for! The trick that makes this salad absolutely THK-worthy! It’s a handy hack that helped us keep our version of Mexican Corn Salad significantly lighter and lower in calories.

During recipe testing, we quickly realized that we’d need a lot of mayo-sour cream dressing for this salad if we wanted to stir the dressing all throughout. Unless we were willing to use a lot of dressing, it really got lost when we mixed it into the salad. Way too many calories and too much unnecessary fat.

That was a problem.

The solution?

We found it was much better to present the salad on a wide, low platter, and then drizzle the creamy dressing over the top of the salad, rather than mixing it in. We could get away with using much, much less dressing – but it still tasted terrific and didn’t feel like we’d skimped. And, that strategy helped us keep the salad lighter in terms of both fat and calories.

Plus, drizzling the dressing on top of our salad sort of mirrors the authentic experience of slathering the creamy dressing on top of an ear of Street Corn.

In addition, there was an added, unexpected bonus: the chipotle-lime flavors we do mix into the corn aren’t muddied by the drizzled, creamy dressing on top. When we tried mixing it all together, those individual flavors got lost in each other and didn’t shine through as distinctly … or as deliciously.

Instead, our drizzle strategy allows the chipotle-lime flavors stay bright and clear. And the mayo-sour cream drizzle is perfectly showcased, too – creamy and cooling without adding loads of extra calories.

How to Drizzle That Dressing on Top

No need to break out fancy equipment here!

Option 1 (Quickest)

A quick way to get that drizzle action going is simply to spoon drizzle-y patterns over your salad, straight off a spoon.

Option 2 (Prettiest)

Or, to get really picturesque drizzle-lines (like we did in our photos), pour your mayo-sour cream sauce into a zippered sandwich bag. Then, nip off one corner of the baggie with scissors, and unleash your inner impressionist artist as you spatter and splash zig-zaggedy lines of drizzle deliciously across your salad! Fun, pretty and so easy!

Note, though, as I mentioned before, that this drizzling strategy works best if you serve the salad in a broad, low bowl or on a shallow serving platter. That way, the salad isn’t piled too deeply, and people can scoop up some of the dressing in each spoonful.

Also, I definitely recommend waiting to drizzle the sour cream / mayo mixture onto your salad right before serving. It thickens up once it’s been refrigerated. Still good, but just not really the perfect consistency you’ll have if you wait to add it to the salad right before you serve it.

Pro Tip #2: Cotija Cheese

Cotija cheese is pretty common in larger supermarkets here in America these days, and if you possibly can find it, I highly, highly recommend it.

We did test this Corn Salad (more than once) with queso fresco, instead, which would be another traditional option. But, without a doubt, my testers preferred the salty hit of flavor that cotija cheese offers, which milder queso fresco just doesn’t add.

* Pro Tip! *

As with the mayo-sour cream drizzle, we wanted to be sure the cotija cheese really shines through, without having to use huge amounts of it, since it’s another higher-fat and higher-calorie ingredient.

Through our testing, we found that the secret to making a little cotija go a looooooong way was all in when you add it to the salad.

Here’s what we learned:

Although most of the steps in this Mexican Corn Salad recipe can be completed ahead of time – even the day ahead – the cheese (and all its wonderful salty flavors) are most prominent if you wait until just before serving to stir it in.
Alternately, instead of stirring the cheese in, you can opt to sprinkle the cheese on top of your Corn Salad in a snowy layer, before drizzling the whole thing with your mayo-sour cream sauce. While this really allows the cheese to be super-prominent, though, it isn’t quite as pretty, since the cheese tends to bury the vibrant yellows and greens of the salad hidden below it.
Lastly, you can combine #1 and #2 above (which is what I normally do – and what you’ll see in my photos). You can mix most of the cotija into your salad just before serving, but reserve a tiny bit of it to sprinkle on top. That way, you win in terms of both flavor … and visual appeal. (And we all like winning, don’t we?!? )

How to Grill Corn on the Cob

It’s easy to grill corn right on your backyard grill!

You can do a deep-dive on this in our article “How to Cook Corn on the Cob on the Grill,” but the short story is:

Simply husk the corn and remove any stray corn silk. Then, lay the husked ears directly on your pre-heated grill grates and grill them over medium to medium-high heat for about 5-10 minutes, turning them occasionally so they develop some toasty, caramelized brown spots all over. Easy!

Exactly how long you choose to grill your corn is a matter of personal preference, depending on how roasty-toasty you want it to be (and how fiercely powerful your grill is).

In most of our grilled corn recipes (like this Mexican Street Corn Salad and our 4-ingredient Chile-Lime Grilled Corn Salad), we prefer to remove the husks so that we do get those gorgeous browned spots. But it’s worth mentioning that there’s an alternate technique you can try – grilling the ears with the husks still on. You can go that route for this salad recipe, if you prefer, but you’ll be sacrificing the characteristic grill marks that you get if you husk the corn first.

But hey, you’ve got options!

And speaking of options, what if the sky opens up just before dinner, drenching your perfect Corn Salad dreams with an unexpected rainstorm? Doesn’t sound so fun to fire up the grill, huh?

Not to worry.

Although we love this recipe best with caramelized, grilled corn, remember that authentic Mexican Street Corn (made by eloteros in Mexico) is sometimes roasted or boiled, instead of being grilled. So, in a pinch, feel free to cook your corn however you choose, whether that’s on an outdoor grill, or via some tamer (rain-free!) method indoors.

Oh – and what about using raw, completely uncooked corn in this recipe (like we do in our beloved No-Cook Fresh Corn, Tomato and Avocado Salad?). Nah. I’d vote no. Not that it won’t taste yummy, but somehow that misses the whole point of Street Corn, ya know?

How to Cut Corn Off the Cob

Regardless of what cooking method you choose, let your cooked corn cool down, at least until it’s comfortable to handle.

Then, either:

Stand an ear up on its flatter, more stable end where it broke away from the plant (rather than on its less-stable, pointy end). Hold the ear of corn at the top, above where you’re placing your knife to begin cutting, so your hand is never in the path of the knife. Using a sharp knife (this is my favorite), cut away from yourself, down toward your work surface.
Or, use a “corn stripper” like the one in our photo.

Work your way all around the cob, cutting one strip at a time.

We honestly use both methods and find they work equally well, although the corn stripper is definitely a little less messy. But really, either is a great option!

Serving Ideas

1) This Mexican Corn Salad is obviously great as a side dish with Mexican-themed entrees, like our:

SUPER popular 3-Ingredient Crock-Pot Chicken Tacos
Sheet Pan Shrimp Fajitas (recipe coming soon!)

2) It’s also an attention-grabber to share at potlucks (yes, you’ll be a superstar and win loads of compliments!). Psssst … this recipe easily doubles (or triples) for large gatherings.

3) And, it’s terrific for backyard family cookouts. If you’ve got the grill fired up, anyway, try it alongside our:

No matter how you serve it, when you take your first bite of this salad, close your eyes for just a moment …

… and picture that winding street through a little Mexican market. The sun-drenched afternoon, filled with the smells of warm, grilled corn and the friendly calls of eloteros, beckoning you to come closer for a taste of their Street Corn.

Aaaahhhhh … you’re practically there.

Mexican Street Corn Salad

Yield: 4 1/2 cups

Prep Time: 12 minutes

Cook Time: 10 minutes

Total Time: 22 minutes

This Mexican Street Corn Salad has fantastic layers of flavor and texture! A delicious twist on elote. Really easy to make and can be mostly made ahead!

• Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegetarian • Gluten Free •

Ingredients

5-7 ears of sweet corn, husks removed (the exact number of ears you'll need depends on how big they are – you need them to yield 4 cups of corn kernels)
1/4 cup chopped cilantro
3 tablespoons thinly sliced green onions
2 tablespoons lime juice
3/4 teaspoon kosher salt
1/2 teaspoon chipotle chile pepper powder
1/2 cup cotija cheese, divided
1 1/2 tablespoons healthier mayonnaise (such as an olive-oil-based, reduced-fat mayo or other healthier mayo of choice)
1 1/2 tablespoons reduced-fat sour cream
2 1/2 teaspoons water
optional for garnish: additional chopped cilantro and sliced green onions

Instructions

Preheat your grill on medium to medium-high heat.
Lay your husked corn on the grill and close the lid, but turn the ears frequently so that they develop lots of caramelized grill marks without getting burned or charred. This will take about 5-10 minutes.
Remove the corn from the grill and allow it to cool until you can safely handle it. (You can also grill the corn several hours in advance or a day ahead, if needed, and store it in the refrigerator once cooled.) When the corn is cool enough to handle, carefully cut the kernels from the cobs with a sharp knife (this is my favorite chef's knife) or a handy "corn stripper."
Place 4 cups of corn kernels in a medium bowl (reserve any extra kernels for another use). Add cilantro, green onions, lime juice, kosher salt, and chipotle chile pepper powder. Stir to combine thoroughly.
Stir in most of the cotija cheese, reserving just a little (about 1-3 teaspoons) to sprinkle on top of the finished salad.
Spoon corn mixture onto a shallow serving platter or bowl, in a relatively thin layer.
In a small bowl, combine mayonnaise, sour cream, and water until smooth. Drizzle over the corn mixture. (As shown in the photo in the post above, I like to do this by pouring the dressing mixture into a zipper bag and snipping the corner of the zipper bag for drizzling. You can also simply drizzle the dressing onto the salad from a spoon.)
Garnish the top of the salad by sprinkling it with the reserved cotija cheese, and (if desired) with a little extra chopped cilantro and sliced green onions.
Serve immediately.

Notes

Options for cooking corn: As discussed in greater detail in the post, you can alternately cook the corn however you choose, although grilling or roasting is preferred for this recipe, to produce toasty, caramelized flavors and color.

Make-ahead steps: This salad can be mostly made ahead of time. Combine grilled corn with the other ingredients in step 4, and then refrigerate the salad for up to a day ahead. Then proceed with the rest of the recipe before serving. I prefer to wait until just before serving to stir in the cheese, because I think the cheese flavor gets a little lost if it's mixed into the salad the day before. I also recommend that you don't drizzle the salad with the mayo-sour cream dressing mixture ahead of time, because it tends to thicken back up once it's refrigerated, and I like it to be a little runnier when I serve the salad.

Nutrition Information:

Yield: 9 servings Serving Size: 1/2 cup
Amount Per Serving: Calories: 99Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 293mgCarbohydrates: 15gFiber: 2gSugar: 3gProtein: 4g

The post Mexican Street Corn Salad appeared first on Two Healthy Kitchens.

Easy Corn Salsa (or Salad)

Shelley — Thu, 11 Jun 2020 11:38:21 +0000

~ This fantastic, super-easy Corn Salsa recipe is so delicious and so versatile! Toss it together with fresh, raw corn or with toasty, grilled corn … then serve it as an appetizer dip or as a side salad. You can even make it ahead, too. With this recipe, you’ve got LOTS of options! ~

This Recipe Is: • Ready in 30 Minutes or Less • Make Ahead • Vegetarian • Gluten Free •

More than any other season, summertime begs for simplicity. Quick, no-fuss recipes that adapt themselves into any menu or occasion. The kind you don’t have to over-think – they just happen, however and whenever you need them to.

This Corn Salsa recipe could pretty much be summertime’s edible poster child. It’s:

• Bursting with the sunshine-y summer flavors of ripe sweet corn, juicy tomatoes, and garden-fresh green peppers and onions.

• Full of nutrients and antioxidants from all those veggies, yet super low in fat and calories (I’m thinking swimsuit season here ).

• Ready in as little as 10 minutes.

Sooooooo beautifully simple.

And it’s incredibly adaptable! It gives you lots and LOTS of options …

**Serving Options (Corn Salsa or Salad or BOTH!)**

Option #1) Salsa

You can munch on this as a snack / appetizer dip. It’s fantastic served up as a salsa with crunchy, whole-grain tortilla chips!

Option #2) Salad

Or, you can enjoy this as a salad – a speedy side dish idea that’s a nice change of pace from basic corn on the cob. Mmmmmm. You know I loooove Corn Salad Recipes!

Option #3) Or, heck … you can do both!

Offer it up as a pre-dinner salsa dip, and then bring the rest (if … ahem … there’s any left) to the table as a side dish.

Food Pairing Options (Mexican Meals, or Practically Anything Else!)

Option #1) Mexican Flair

With a little hit of chipotle powder and cumin, this Corn Salsa definitely fits into any Mexican menu. Especially if you toss in that optional cilantro!

A couple of ideas: it’s perfect with Chicken Tacos or with our Grilled Fajita Burgers (mmmmmmm … check out the photo below).

**Option #2) NOT Mexican**

But, this recipe isn’t tooooo Mexican, if that makes sense. The Mexican spices aren’t so dominant that it screams Mexican! (while a mariachi band shakes maracas at you).

It’s great as a side for deli sandwiches or grilled meats, or lined up with other side salads at a potluck buffet. It tastes so fresh and vibrant – delightful alongside practically any summertime main course.

In fact, this recipe was born when I needed a brightly colorful side salad to photograph along with Ty’s beloved Cheesy BBQ Chicken Wraps (which aren’t Mexican at all). After the photo shoot, we gobbled it down and couldn’t wait to make more!

Make-Ahead Options (Eat It Now, or Later)

Option #1) Dig In Now!

This Corn Salsa (errrrrr … Salad … whatever …) is terrific eaten right after you make it. And actually, that’s a really good thing, since you’ll probably want to dive in straightaway (better have some tortilla chips handy – or at least a fork).

Option #2) Or Be Really Disciplined, and Let It Sit

Are you feeling patient? This recipe is actually even more flavorful and delicious (as though that could even be possible) if you let it sit for a little while so the flavors can mix and mingle. (Use your utmost restraint … don’t open those tortilla chips yet … walk away … walk away …)

We’ve also found it keeps well in the fridge for up to 3 or 4 days. It’s a terrific make-ahead option if you’re trying to pre-assemble some of your recipes before hosting a party. Or, if you’re like me, it’s just nice to have a dish like this stashed in the fridge to nosh on all week.

Preparation Options (Raw or Grilled)

Option #1) Raw

This is the crazy-fast option!

You can cut the crisp kernels off a just-picked ear of sweet corn and toss them right into the bowl – no cooking needed at all! (It’s the same lightning-fast strategy we use for our No-Cook Fresh Corn, Tomato and Avocado Salad.)

Option #2) Grilled

If you happen to be firing up the grill anyway, though, why not grill your corn for some toasty-roasty flavor?

I’ve actually even used leftover grilled corn that I happened to have in the fridge. So, you can grill some extra corn one evening, and then use it to make this salsa recipe a day or two later. Works great!

If you’ve never tried grilling corn, trust me – it’s super easy.

We use the same grilling technique in this Corn Salsa recipe as we do in our Four-Ingredient Grilled Corn Salad. (And, if you wanna do a deep-dive on the subject, you can read more about it in our article on How to Grill Corn.) But basically, all you have to do is:

Husk your corn.
Lay your ears of corn on the grill and close the lid.
Grill for about 5-10 minutes, turning frequently so your corn doesn’t burn or get too charred on any one side.
Remove your corn from the grill and allow it to cool until you can safely handle it to remove the kernels.

That’s it! Easy, right? And it’s really up to you exactly how long you want to leave your corn on the grill and how toasty you want it.

I know that you’ll sometimes see people grilling their corn with the husks still on. That works, too, but we prefer to remove the husks. That way, the kernels rest directly on the hot grill grates and develop lots of caramelized grill marks.

Summer Simplicity in a Bowl

So, are you picking up what I’m putting down here?

This Corn Salsa recipe (aka Corn Salad recipe) is just a go-with-the-flow kinda thing. It’ll be whatever you want it to be. Quick and ultra-easy, great anytime, and with virtually any meal.

Simple.

No-fuss.

Perfect summer food.

I love that! And you will, too.

Enjoy!

Easy Corn Salsa (or Salad)

Yield: 3 3/4 cups

Prep Time: 10 minutes

Total Time: 10 minutes

This easy Corn Salsa recipe is so delicious and incredibly versatile! You can toss it together with fresh, raw corn or with toasty, grilled corn … and you can serve it as an appetizer or as a salad. LOTS of options!

• Ready in 30 Minutes or Less • Make Ahead • Vegetarian • Gluten Free •

Ingredients

2 cups raw, uncooked corn kernels (see note for optional grilling instructions)
1 cup diced tomato
1/2 cup diced green pepper
1/2 cup finely diced sweet onion
1/4 cup chopped cilantro (optional but recommended)
2 tablespoons red wine vinegar
2 teaspoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 - 1/2 teaspoon chipotle chili pepper powder (from the spice aisle) (see note)
1/8 teaspoon black pepper
1/8 teaspoon cumin

Instructions

In a medium bowl, combine corn, tomato, green pepper, onion, and cilantro (if using).
In a small bowl, whisk vinegar, olive oil, salt, chipotle chili pepper powder, black pepper, and cumin.
Pour dressing ingredients over vegetables and stir to combine.
Serve immediately, or (if you have time) allow to sit for at least half an hour so the flavors can meld and deepen a little. Alternately, you can also cover and refrigerate the salsa for up to 3-4 days.

Notes

Grilling corn: If you'd like to grill the corn for this recipe, we recommend laying husked ears of corn on the grill over medium to medium-high heat. Grill for about 5-10 minutes with the lid closed, turning the ears frequently so that they develop lots of caramelized grill marks without getting burned or charred. Remove the corn from the grill and allow it to cool until you can safely handle it, then cut off the kernels and proceed with the recipe. (You can also grill the corn up to a day or two in advance, and store it in the refrigerator until you're ready to make the salsa.)

Chipotle chili pepper powder: We usually make this Corn Salsa with 1/4 teaspoon, especially if we're serving this recipe as a side salad. But, sometimes when we're serving it as a salsa dip with tortilla chips, we like a little more chipotle flavor and use 1/2 teaspoon. We recommend starting with 1/4 teaspoon and then adding more to taste, if desired.

Nutrition Information:

Yield: 15 servings Serving Size: 1/4 cup
Amount Per Serving: Calories: 30Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 73mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 1g

The post Easy Corn Salsa (or Salad) appeared first on Two Healthy Kitchens.

Cinco de Mayo Archives - Two Healthy Kitchens

Mexican Chicken Fajita Casserole

The 3 Reasons You’ll LOVE This Chicken Fajita Casserole Recipe!

✔ Reason 1: It’s Crazy-Delicious!

✔ Reason 2: It’s So Darn EASY (Cheater Alert!)

✔ Reason 3: It’s So Nutritious, Too!

How to Make Your Easy Mexican Chicken Casserole

Ingredient Prep

Step #1

Step #2

The Magic of NOT Pre-Cooking Your Quinoa

Step #3

Step #4

How to Serve This Mexican Casserole Recipe

And what about side dishes?

FAQs At-a-Glance

Mexican Chicken Fajita Casserole

Ingredients US CustomaryMetric

Instructions

Notes

Nutrition

55 Unique Tacos: Recipe Ideas to Level-Up Taco Night!

Seriously ALL Kinds of Crazy Unique Taco Ideas!

Different Tacos for Practically Every Occasion!

More Taco-Inspired Ideas to Rock Your World

What to Serve with Taco Soup

Sides for Taco Soup

What to Eat with Taco Soup (9 Favorite Toppings)

However You Serve It … It’s Gonna Be Great!

Instant Pot Chicken Tacos

How to Make Instant Pot Chicken Tacos

Step #1

Step #2

Step #3

Step #4

How to Serve Your Shredded Chicken Taco Meat

Here are a few terrific ideas …

1) Super-Simple:

2) Fabulously Over-the-Top:

3) Taco Bar Parties:

4) Tortillas … or NOT:

5) Nachos:

6) Burrito Bowls:

7) Perfect Side Dishes:

These Chicken Tacos Can Be Made Ahead, Too!

Which Is Right for You: This Instant Pot Recipe … Or Our Slow Cooker One?

FAQs At-a-Glance

Instant Pot Chicken Tacos

Ingredients

Ideas for serving:

Instructions

Ingredients