8.23.2011

mmm mexican

I've been chowing down on delicious Mexican food. Chilaquiles, guacamole, chorizo, tacos, and ceviche. I figure it's my vacation, so I'm going to indulge in my favorite food. I will befriend the gym upon my return to the states. Ugh. I will push that thought out of my head for right now as I stuff tortilla chip goodness into my mouth.

There is a way to indulge in the yumminess of Mexican without feeling the guilt I'm currently feeling. Cooking Light has tons of recipes that look scrumptious for all you fajita-and-frijole-lovin' fools. Try these recipes out...

Chicken Breasts with Avocado, Tomato, and Cucumber Salsa

Ingredients:
Cooking spray

  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon chipotle chile powder
  • (6-ounce) skinless, boneless chicken breast halves
  • 1 1/4 cups coarsely chopped seeded peeled cucumber (about 1 large)
  • 1 cup grape tomatoes, halved
  • 1/2 cup prechopped red onion
  • 1/2 cup chopped peeled avocado
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • jalapeño pepper, seeded and finely chopped

Preparation:
1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon chipotle chile powder evenly over chicken; add chicken to pan. Cook for 6 minutes on each side or until done, and remove from heat.

  • 2. Combine remaining 1/4 teaspoon salt, cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well. Serve with chicken.

Calories? 243 calories per serving. Yields 4 servings (1 chicken breast and 3/4 cup salsa)


Tex-Mex Beef Tacos

Ingredients:

  • Cooking spray
  • 1 cup chopped onion
  • garlic cloves, minced
  • 1 pound ground sirloin
  • 1 cup frozen whole-kernel corn
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • (15-ounce) can black beans, rinsed and drained
  • (8-ounce) can tomato sauce
  • to 3 drained canned chipotle chiles in adobo sauce, chopped
  • 10 (8-inch) fat-free flour tortillas

Preparation:
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and beef; cook 6 minutes or until browned, stirring to crumble beef. Stir in corn and next 6 ingredients (corn through chiles). Bring to a boil; reduce heat, and simmer 10 minutes. Warm tortillas according to package directions. Spoon 1/2 cup beef mixture into each tortilla.

Calories? 266 calories per serving. Yields 10 servings (1 taco per serving).

Border Style Shrimp

Ingredients:
Cooking spray

  • 1 1/2 cups chopped white onion
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • garlic cloves, minced
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/8 teaspoon hot pepper sauce
  • 1/4 cup fresh lime juice
  • 1/4 cup finely chopped green onions
  • Lime wedges (optional)

Preparation:
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add cumin, chili powder, shrimp, and garlic; sauté 4 minutes. Remove from heat, and add butter, salt, and hot sauce. Stir until the butter melts. Stir in juice and green onions. Garnish with the lime wedges, if desired

Calories? 266 calories per serving. Yields 4 servings (about 1 cup of shrimp).

Vegetarian Chipotle Nachos

Ingredients:

  • Cooking spray
  • 1 cup chopped green bell pepper (about 1 medium)
  • 1 cup chopped onion (about 1 medium)
  • (12-ounce) package meatless fat-free crumbles (such as Lightlife Smart Ground)
  • (7-ounce) can chipotle chiles in adobo sauce
  • (15-ounce) can pinto beans, rinsed and drained
  • (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
  • 1/4 cup chopped fresh cilantro
  • 8 cups baked corn tortilla chips (6 ounces)
  • 2 cups shredded romaine lettuce
  • 1 cup diced peeled avocado (about 1 medium)
  • 3/4 cup vertically sliced red onion
  • 3/4 cup (3 ounces) shredded sharp cheddar cheese
  • 6 tablespoons fat-free sour cream

Preparation:

  • Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Add bell pepper, chopped onion, and crumbles; cook 5 minutes, stirring occasionally. Remove 1 chile and 1 tablespoon sauce from can; reserve remaining chiles and sauce for another use. Chop chile; add chile, sauce, beans, and tomatoes to pan. Cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in cilantro. Arrange 1 1/3 cups chips on each of 6 plates. Top each serving with 1 cup bean mixture, 1/3 cup lettuce, about 2 1/2 tablespoons avocado, 2 tablespoons onion, 2 tablespoons cheese, and 1 tablespoon sour cream.
  • Calories? 408 calories.
Double-Bean Burritos

Ingredients:

  • (3 1/2-ounce) bag boil-in-bag brown rice
  • 1 cup chunky bottled salsa
  • (15-ounce) can black beans, rinsed and drained
  • (10-inch) flour tortillas
  • 6 tablespoons bean dip (such as Frito Lay)
  • 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
  • peeled avocado, cut into 6 slices
  • 12 cilantro sprigs
  • lime wedges (optional)

Preparation:

  • Cook rice according to package directions, omitting salt and fat.
  • While rice cooks, combine salsa and black beans in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated. Stack tortillas; wrap stack in damp paper towels. Microwave at high 25 seconds or until warm.
  • Spread 1 tablespoon bean dip over each tortilla; top each tortilla with 1/4 cup rice, 1/3 cup black bean mixture, 2 tablespoons cheese, 1 avocado slice, and 2 cilantro sprigs; roll up. Serve with lime wedges, if desired.
Calories? 508 calories per serving. Yields 6 servings (1 burrito per serving).

Fish Tacos with Lime-Cilantro Crema

Ingredients:

  • Crema:
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fat-free mayonnaise
  • 3 tablespoons reduced-fat sour cream
  • 1 teaspoon grated lime rind
  • 1 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • garlic clove, minced
  • Tacos:
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1 1/2 pounds red snapper fillets
  • Cooking spray
  • (6-inch) corn tortillas
  • 2 cups shredded cabbage

Preparation:

  • Preheat oven to 425°.
  • To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
  • To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
Calories? 394 calories per serving. Yields 4 servings (2 tacos per serving).

[all images courtesy of Cooking Light]

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