If you are anything like us, you love Guacamole! So you find a recipe, and sure enough Taco Tuesdays start to become Fiesta Fridays because you’ve discovered a whole world of new foods. Mexican cuisine is by far one of the most popular dishes to have, so why not learn how to bring all that delight into your home. And why not make it a party! You’re already in the spirit just by choosing such a lively array of flavors. With so many different meals to choose from, deciding can a tad difficult. So we at Personal Touch Experience have chosen a few recipes that’ll make you love Fridays even more. Enticing dishes like shrimp tacos with a mango salsa and baked chicken chimichangas will make you want to stay in this dream of yumminess forever. And if you want to pamper your tummy without breaking your streak of eating clean, there is a healthy twist on the burrito that’ll knock your socks off. The Mexican zucchini burrito boats are too cool and too enchanting to put down.
Have a fiesta! Or bring these food ideas to your next dinner brainstorming session and watch everyone else fall in culinary love with Mexican food, just like you did. It’s not just the eating that’s enjoyable, it’s also the process. Invite some friends over and have a girl’s night, get to learning how to make a delicious Mexican corn dip! And maybe if you’re feeling really festive you can add a margarita to this mix. You can never have enough novelties for a dinner of rich culture and rich essence. Have a great time cooking! We know you’ll have a great time indulging!
Guacamole, recipe provided below (adapted from Cooking Classy)
- 4 ripe Hass Avocados, seeded, diced and scooped from peel (about 26 oz before peeled and cored)
- 1 1/2 Tbsp fresh lime juice
- 1/4 cup + 2 Tbsp finely chopped red onion
- 1 large Roma tomato, seeds and pulp removed then diced
- 1 clove garlic, minced
- 2 Tbsp chopped cilantro
- 1 - 3 pinches cayenne pepper, optional
- Salt and freshly ground black pepper, to taste
- Partially mash avocados with a fork on a cutting board or in a large bowl, pour lime juice over top and continue to mash to reach desired consistency. Transfer to a mixing bowl. Run chopped red onions under cold water (to remove harsh bite from onion), drain well and add onions to avocado mixture, along with diced tomato, garlic, cilantro, cayenne pepper and season with salt and pepper to taste, stir to combine. Serve with tortilla chips or alongside Mexican entrees.
Mexican Corn Dip, recipe provided below (adapted from Damn Delicious)
- 2 tablespoons unsalted butter
- 5 ears corn, shucked and rinsed
- 1 jalapeño, seeded and diced
- 3 tablespoons mayonnaise
- 2 tablespoons crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon chili powder, or more, to taste
- 1 clove garlic, pressed
- Juice of 1 lime
- Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.
- Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.
- Serve immediately.
Baked Chicken Chimichangas, recipe provided below (adapted from The Girl Who Ate Everything)
- 2 cups cooked chicken, chopped or shredded
- 1 cup of your favorite salsa
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano leaves, crushed
- 1 cup shredded cheddar cheese
- 2 green onions, chopped (about ¼ cup)
- 6 (8 inch) flour tortillas
- 2 tablespoons butter, melted
- diced tomato, sour cream, guacamole, salsa, and shredded cheddar cheese for topping
- Preheat oven to 400°F.
- Mix chicken, salsa, cumin, oregano, cheese and onions. Place about ⅓ cup of the chicken mixture in the center of each tortilla.
- Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
- Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
- Garnish with desired toppings and serve with salsa on the side.
Mexican Zucchini Burrito Boats, recipe provided below (adapted from Making Thyme for Health)
- 4 large zucchini
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup cooked brown rice
- 1 cup salsa (use your preferred level of spiciness)
- 1 red bell pepper, cored and diced
- 1/2 red onion, diced
- 1/2 cup corn kernels
- 1 jalapeno (or poblano pepper), cored and diced
- 1 tablespoon + 1 teaspoon olive oil
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 cup fresh cilantro, finely chopped
- salt to taste
- 1 cup shredded cheddar/monterey jack cheese
- Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal teaspoon, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.
- Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
- Preheat the oven to 400°F and then stir in 1/4 cup of the cilantro and salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each half with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.
- Allow them to cool for 5-10 minutes then top with fresh cilantro and serve. Store leftovers in an airtight container for up to 3 days.
Shrimp Tacos with Mango Salsa, recipe provided below (adapted from Dinner at the Zoo)
- For the shrimp:
- 2 teaspoons olive oil
- 1 and ¼ pounds of shrimp, peeled, deveined and tails removed
- chili powder and salt to taste
- For the mango salsa:
- 1 cup of mango, finely diced
- ½ cup red bell pepper, finely diced
- ½ of a jalapeno pepper, minced (remove seeds and ribs to make it milder)
- juice of 1 lime
- ½ cup loosely packed cilantro leaves, finely chopped
- For the creamy cilantro lime sauce:
- 1 cup sour cream (can use light)
- ½ cup fresh cilantro leaves, roughly chopped
- 2 teaspoons lime juice
- 1 and ½ teaspoons honey
- ¼ cup prepared green salsa
- salt and pepper to taste
- 1 cup shredded purple cabbage
- 8 corn or flour tortillas
- For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through.
- For the mango salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours.
- For the creamy cilantro sauce: Place all ingredients in the food processor; process until sauce is smooth and creamy. Add salt and pepper to taste.
- To serve: Warm the tortillas. Add a spoonful of sauce, a handful of cabbage and place the shrimp on top of the cabbage. Top with mango salsa and serve immediately.