Make Great Mexican at Home | Fish Tacos | Chicken Taco Salad

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Related Articles: Delicious Mexican Salsa and Dip Recipes | Mexican Chicken and Vegetables in Foil Packets

Make Great Mexican at Home
by Dennis Weaver, The Prepared Pantry

Last night, Merri Ann—my wife—and I went to dinner at a new Mexican restaurant in town. The restaurant was clean and nice and the staff friendly. We were optimistic. I ordered fish tacos and Merri Ann ordered a combination plate, tacos and a tostado.

Part way through the meal, I declared, “This is good but not as good as Lou Ann’s fish tacos. Lou Ann worked for us in our test kitchen, a friend and a dedicated foodie. She is an excellent cook. She discovered these fish tacos in a restaurant in Boise and came back and developed her own recipe.

By the time we were through, we decided that it was nice to get out and the food was good but we could have done as well at home.

You too can make Mexican food in your kitchen and many recipes are quick and simple. Most are inexpensive, a blessing in a tougher economic climate. In your kitchen, you can make your Mexican dishes just the way your family likes. We think you’ll love these recipes.

This is an excellent recipe and very easy—another fine recipe developed by our friend, Lou Ann Johnson. The adobo sauce can be purchased in local grocery stores.

1 1/2 teaspoons sauce from a can of adobo sauce (without seeds or pieces)
1/2 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon onion powder

Mix all ingredients together in a small bowl. Cover and let rest in the refrigerator for at least one-half hour.

2 cups shredded cabbage
1/2 cup chopped cilantro
1 large carrot, grated
3 green onions, finely sliced
1 teaspoon cumin
1/2 teaspoon garlic powder
1 teaspoon chili powder
2 tablespoons flour
1 pound tilapia fillets
12 corn tortillas
limes, sliced for garnish

Mix the cabbage, cilantro, grated carrot, and green onions together in a medium bowl. Set aside.

In a shallow dish, mix the cumin, garlic powder, chili powder, and flour together. Dredge the fish in the flour mixture. Fry in a small amount of oil until golden brown.

While the fish is frying, heat the tortillas, six at a time, wrapped in paper towels in the microwave. Heat for one to two minutes on high.

Put two tortillas on each plate. Crumble the fish and divide it between the tortillas. Top with the cabbage salad mixture and then the adobo chipotle sauce. Garnish with limes. Serve immediately.

A tamale pie is an excellent—and easy casserole. Lou Ann Johnson of Idaho Falls, worked for us in our test kitchen, created this recipe. Lou Ann is an excellent cook and this is a great recipe.

The topping on this tamale pie is a little different than most. With cheese and eggs, it is richer and less cornbread-like.

1 pound lean ground beef
1 large onion, diced
1 clove garlic, minced
1 14-ounce can diced tomatoes
1 cup tomato juice
1 14-ounce can of corn, drained
1 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 cup cornmeal
2 large eggs
1 cup evaporated milk
1/4 cup butter melted
1 cup grated cheddar or Monterey jack cheese

1Brown the ground beef. Add the onion and garlic and continue cooking until almost done.

Add the tomatoes, tomato juice, corn, chili powder, salt, and pepper. Mix and simmer for ten minutes. Pour into an 8 1/2 x 13-inch baking pan.

Make the cornmeal topping by mixing the cornmeal, eggs, evaporated milk, and melted butter together in a bowl. Spread the topping over the hot filling. Sprinkle with the grated cheese. Bake for 30 to 35 minutes.

Taco salads served in either a flour or corn tortilla shells are always favorites. As with most other salads, you can change the ingredients for endless variations. This one is made with chicken and homemade taco sauce—but add what you will.

Ingredients:
2 cups cooked shredded chicken or chicken breast cut up into small cubes
3/4 cup homemade taco sauce
1/2 head of iceberg lettuce, shredded
6 small tortillas or two large tortillas
1 14-ounce can of cooked black beans, well drained
1/2 cup diced red onions
3 medium tomatoes, diced
1/3 cup sour cream
1 cup shredded cheddar or Monterey jack cheese
12 pitted black olives
1 cup homemade salsa

Bake the tortillas in tortilla bowl bakers, the shape of bowls, according to the manufacturer’s instructions. Let them cool.

Lay a bed of lettuce in the bottom of each tortilla bowl. Starting with the chicken, layer chicken, beans, red onions, and tomatoes on the lettuce. Top with a dollop of sour cream. Sprinkle with cheese. Slice the olives and scatter them on the salad. Top with homemade salsa.

This is a great taco sauce. It works not only on tacos but as a dip and general condiment—everything from scrambled eggs in the morning to that burger you’re working on.

1 small onion, finely diced
1 clove garlic, minced
1 cup tomato puree
1 cup chicken stock
1 teaspoon chili powder
1/2 teaspoon cumin
2 teaspoon dried oregano
salt and pepper to taste

Add the puree and spices and cook, simmering, for 8 to 10 minutes or until reduced. Add the chicken stock and cook for another ten minutes. Salt and pepper as needed.

Homemade salsa is easy to make and fresh salsa is much better than that from a jar. Adjust the heat by modifying the amount of pepper in your salsa.

6 plum tomatoes, seeded and diced
1 small onion, finely diced
1/2 serranos pepper for mild or 1 for hot, seeded and finely diced
1/2 cup cilantro, chopped
1/4 cup lime juice
salt to taste

Mix all ingredients and salt to taste. Refrigerate leftovers. Makes about two cups. Rather than chopping and seeding, this salsa can be made with a victorio strainer.

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