Grilled Salmon Tacos

I love salmon. It is sooooo good for you. And I love tacos. I really love tacos. So when the idea to put them together came up in a clean eating challenge I was doing, I was 100% ON BOARD! And I was not at all disappointed.  

Salmon is really easy to prepare, but until recently, I’d been doing wrong, so wrong, for a long time. I always tried to get the skin off the back before I cooked it. It worked ok, I guess, but I always lost some meat to the cause and it was just a pain in the ass. So, the last time I made salmon, I just threw it right on the grill, skin and all. And you know what happened? I’m sure you do because I’m guessing I’m the only one who didn’t know this would happen. The skin just peeled right off when it was done cooking. Easy peasy. I felt like such an idiot for doing it the hard way this whole time. Well, never again, I tell you. NEVER again. Which is good because I make salmon a lot.

Grilled Salmon Tacos

1/3 cup olive oil

juice of one lime

1 teaspoon chili powder

¾ teaspoon cumin

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika

Dash of salt and pepper

1ish pounds salmon

Corn tortillas

Guacamole for serving

Cheese for serving

Coleslaw for serving

In a bowl, mix together the olive oil, lime juice, chili powder, cumin, onion powder, garlic powder, paprika, and s&p. Rub on salmon and grill for about 5-7 minutes per side (depending on thickness). You can let this be a marinade if you want, but don’t let it sit too long or the citrus and the salt will start to “cook” the fish and that won’t be good.

When the salmon is done, remove it from the grill and take off the skin. I scrape off most of that grey stuff under the skin as well. I think it’s ok to eat, but since I don’t even know what it is, I take it off. Roughly chop up the salmon.

Serve in a warm corn tortilla with some guacamole and this AMAZING mango jicama slaw I found at Trader Joe’s. 


Or whatever other taco toppings you like.

 

That’s not all! I had lots of leftover salmon, so I reheated it and mixed it in with some brown rice and pesto with that slaw on the side. SO GOOD! I’m going to start making that as the main meal, not just leftovers!

Chicken Fajita Bowls with Mexican Cauliflower Rice

So I’m pretty active on Instagram. I’m not the best at taking pictures of my food, so I really love scrolling through people’s Instagram feeds with beautiful food pictures. I try. I like to think I’m getting better at it, but still. Taking lovely food shots is not my forte.
 

One of my favorite types of pictures are when people do food bowls. I don’t know if this is a new trend or if it just photographs well, but they are so beautiful. The food is organized so cleanly and is usually very colorful. I can’t get enough of them!

All that was said to introduce this Chicken Fajita bowl I recently made. I’ve made similar things before and I swear I posted them on here, but I guess not. Which just means I need to make them again so I can post them again and practice taking better pictures of them! See, it all works out.

This is a super easy weeknight meal that is totally family friendly and can be customized to your tastes.

Chicken Fajita Bowl

Makes enough for 2-4 bowls, depending on how much you put in them

 

Mexican Cauliflower Rice:

– 2 tablespoons Olive oil

– ½ onion diced small

– 3 cloves garlic, minced

– 1 bag riced cauliflower (I used the 12 oz bag from Trader Joe’s)

– 1 ½ tablespoons (or so) of tomato paste

– ½ tablespoon each garlic powder, onion powder, cumin, chili powder

– Salt to taste     

Bowls:

Mexican cauliflower rice (you can use regular rice or Mexican rice if you want)

Shredded chicken (I used a rotisserie chicken from the grocery store)

½ purple onion, sliced

½ each red, orange, and green bell pepper, sliced

Shredded cheddar cheese for topping

Plain non-fat greek yogurt for topping

Guacamole or avocado slices for topping

Place the onion and bell pepper slices on a parchment-lined baking sheet. Toss with some olive oil and a sprinkle of salt and pepper. Roast at 375 for about 20 minutes.

Meanwhile, make the Mexican cauliflower rice:

In a skillet over medium heat, add the olive oil, onion, and garlic and saute until just starting to soften. Then add the cauliflower rice and cook for about 7 minutes until cooked through. Add the seasonings and tomato paste and stir together until well mixed.

 


Once the rice and veggies are ready (either the cauliflower rice or whatever rice you want to use), you can assemble your bowls.

 

You can be fancy and do layers and sections and organize the whole thing by color or whatever. Or, if you are not planning on taking a photo and you couldn’t care less what your bowl looks like before you eat it because you are just going to mix it all up anyway, you can just throw everything together and have at it.

As long as it tastes good, who care? You do you, love.

Chicken, Corn, and Black Bean Enchiladas

I’m always looking for ways to eat Mexican food in a healthier way. The flavors of Mexican cuisine are so yummy but eating out at Mexican restaurants usually isn’t the best for you. I find making it at home is a lot easier to control what ingredients you are using so you can still get the delicious flavors but without any unnecessary fat and extra calories. Plus, you can be sure that the ingredients you are using are less processed and much cleaner.

When I set out to make these enchiladas, I wanted to make chicken, but I was out. I, mean, who runs out of chicken?! Me, I guess. I always try to have frozen chicken breasts on hand in the freezer so I can always make something for dinner, even if it is just a pantry meal (chicken with whatever veggies we have on hand). Unfortunately, I wasn’t paying attention and I ran out without realizing it.

I almost just threw in the towel, but then I saw that we had some frozen veggie patties on hand. I’ve really been enjoying the Morning Star Farms Chipotle Black Bean Veggie Burgers. I wondered if I could chop those up and throw them in? I warmed them up so they were thawed enough to break apart and added the “burger” crumbles to the corn and black bean mix. 


Most of the ingredients in the patties were pretty much the same as what I had going on anyway, so it totally worked! They made for some really delicious enchiladas. You would never realize they were vegetarian. I will say, though, that because the patties had some of the flavors I was going for already in them, I did NOT include the can of diced green chiles mentioned in the recipe below. If I had just used regular chicken, I would have included that ingredient.

Chicken, Corn, and Black Bean Enchiladas

1 15 oz can black beans, drained and rinsed

½ bag of frozen corn

½ onion, diced

2 cloves garlic, minced

2 cooked chicken breasts, shredded

½ tablespoon cumin

1 small can diced green chiles

Salt to taste

1 bottle enchilada sauce (or homemade)

6 corn tortillas (I used a corn/wheat blend tortilla I found at Trader Joe’s. low fat, low cal, and high in whole grains per serving. 

Low-fat shredded Mexican blend cheese

In a skillet with a little olive oil, sauté onions and garlic until soft. Add the corn and black beans and cook until the corn is softened.


Add the chicken, cumin, green chiles, and some salt. Continue cooking until warmed through. Sprinkle in about ½ cup of the shredded cheese and stir to combine.

 

Pour a little bit of the sauce in the bottom of a baking dish. Fill each tortilla and roll up carefully (corn tends to break easily. You can heat them up in a microwave with a wet paper towel to help with this.). Place each enchilada seam side down in the baking dish. Top with more enchilada sauce and cheese (however much or little you want).



Bake at 350 for about 15 minutes, or until the cheese is melted and bubbly.


Chicken Tortilla Soup

I’ve probably made chicken tortilla soup too many ways to count, but this one is by far the easiest. Also, my husband said this was the best chicken tortilla soup I’ve ever made, so, you know, it comes with raving reviews! 

When it comes to soups, I much prefer a thicker, creamier soup over a broth-based one. I’ll make an exception for French Onion. I’ve never really been a fan of chicken noodle, even. I find it pretty bland most of the time, and even “good ones” are boring to me. I do, however, love chicken tortilla. When done right, it boasts so much flavor. It’s total comfort food.

I’ve posted a version I made before on this blog, but like I said, this one is so incredibly easy, I had to share it. It’s also really healthy, so that’s more points in the plus column!

It wasn’t my intention to make this soup really spicy, but it was. You can adjust as necessary, for example using regular diced tomatoes in place of the fire roasted one since they usually come with green chiles in them. 

Also, I used baked blue corn tortilla chips: they contain 20% more protein than yellow or white, they are less starchy, they are a more complete protein source, and they have much lower glycemic index. Plus, their blue color comes from anthocyanins which are the same antioxidants found in berries. Need more? They have a sweeter, nuttier flavor than white or yellow corn as well. And they make your food look pretty. You should be able to find them anywhere.

Chicken Tortilla Soup

1 15oz can fire roasted tomatoes

1 poblano pepper, roasted, peeled, and seeds removed (if you don’t want to do all this, just use a small can of diced green chiles)

½ onion, chopped

4 cloves garlic, minced

olive oil

1 tablespoon chili powder

½ tablespoon cumin

Salt and pepper to taste

Vegetable broth, to texture preference

1 15oz can black beans, drained and rinsed

1 ½ cups roasted corn

2 chicken breasts, cooked and shredded

In a skillet with some olive oil over medium heat, add your onions, garlic, chili powder, cumin, and a little salt and pepper and saute until soft and fragrant. Pour mixture into a blender and add the can of tomatoes (juice and all), the poblano, and the vegetable broth. I didn’t put an amount for the broth because it depends on how thick or thin you want your soup. Adjust as needed for your preferences. Blend until smooth.

In the same skillet you used for the onions and garlic, add a little olive oil over medium heat. Add your beans, corn, and chicken. Stir around until heated through and the corn isn’t frozen anymore. For the corn, I use the roasted corn from the freezer section at Trader Joe’s. You can always use fresh and char it up yourself, or you can just use regular frozen corn. It really doesn’t matter as long as it’s in there.

 

Add the chicken mixture to the tomato mixture and serve for a nice hearty soup! Top with some cheese and avocado and tortilla chips.

Roasted Veggie and Chicken Quesadillas

Oh my goodness! You guys!! I’ve been so busy. I mean, it’s a good thing to stay productive, but it means I neglect my blog and that makes me sad because creating recipes and meals makes me so happy. And I love sharing my foodie love with all my tens of readers :0)

In the spirit of my busy-ness, I will be sharing some “non-recipes” with you. These are some meals that I’ve thrown together out of necessity but actually turned out really good. They are very versatile so you can you change ingredients, do more or less of some flavors, whatever you like.

Sometimes we don’t have time to sit and measure and read through a recipe. Just get into the pantry and start throwing things together and see what happens. What’s the worst that can come of it? You have to call the pizza guy? Still a winner dinner in my book! We all have lives and things to do and, like the name of my blog says, at the end of the day, we are all just trying to put food on the table.

My first non-recipe recipe is for Roasted Veggie and Chicken Quesadillas. These are great for when you have veggies that you need to use up. Or when you just want something comforting but still has some nutritional value.

Bell peppers, cut into strips (I used half each of a red, orange, yellow, and green)

Zucchini, cut into strips

Garlic, minced

Olive oil

Salt and pepper

Cooked, shredded chicken

Lowfat Mexican cheese blend

Ezekiel Tortillas (unless you like these, use something else. I was not a fan.)

Preheat the oven to 350 degrees.

On a baking sheet lined with parchment paper, lay out your cut up veggies in a single layer. Drizzle with olive oil, garlic, salt and pepper. Mix them around so they are all coated. Roast in the oven for about 20 minutes or until soft and fragrant.

Lay out one tortilla. I used Ezekiel brand and I did not really care for them. They have a weird texture and not much flavor. I would just use a regular whole wheat tortilla or a regular tortilla.

Anyway, lay out one tortilla and sprinkle with some cheese. Put a layer of veggies and some chicken. Sprinkle with more cheese on top and add the second tortilla.


Cook the quesadilla in some melted butter in a skillet for just a few minutes per side. You just want the cheese melted and the outside a nice golden brown.

Serve with some avocado and plain Greek Yogurt (I swear you won’t go back to sour cream once you try this much healthier alternative!)

Steak Quesadilla 

Steak Quesadillas? But, Abby, aren’t you eating healthy now?

Why yes, yes I am. However, sometimes your body just wants something super tasty that maybe isn’t so good for you and you just give in. I mean, I’m not made of stone, people. 

I figure if you eat healthy the majority of the time and work out, then its ok to have a cheeseburger or a steak quesadilla when the mood strikes, right? I’m not about elimination diets. Eat well rounded from the good parts of the food pyramid and when you feel like dipping into the top of the pyramid every now and then, do so with glee. And moderation. You’ll be fine and don’t let anyone tell you otherwise.


Anyway, back to this delicious cheesy goodness. The other day I was at Target getting some last minute stuff for our trip. I was really hungry and I got a text from my hubby telling me he was also really hungry. That’s when it hit me. I really wanted a steak quesadilla. I worked and then went to Target, so I was tired and I didn’t really want to go anywhere else. I figured it would be easy enough to make my own quesadillas, so I headed over to the grocery section and got what I needed.

You guys, these were really delicious and totally hit the spot. You could probably even add more veggies like peppers if you wanted to, but I just wanted to keep them simple. I made two quesadillas (well, a whole one for the hubby and a half one for me). They were pretty filling. My husband said he could have gone with just a half and been fine.

All you need…

Steak (you can use whatever cut you like. I used Top Sirloin because it was on sale. The package came with two pieces of steak and I had meat leftover.)

Your favorite taco seasoning (either packaged or homemade)

Vegetable oil

½ yellow onion, sliced thin

1 package of shredded Mexican cheese blend

Butter

Salt

Burrito-size tortillas

In a medium skillet, add a couple tablespoons of butter and your onion. Sprinkle with a little salt. Cook over medium heat, stirring every so often, until the onions start to brown and caramelize. This can take a little while, but just be patient. It’ll be worth it.

Meanwhile, sprinkle some the taco seasoning on both sides of the steak and let it sit for a few minutes while you bring a separate skillet up to temperature over medium heat. Add some vegetable oil and the steaks. Cook for about 4-5 minutes on each side, or more or less depending on how done you like it. Remove from the skillet and let it rest.
When the onions are done, remove them from the heat. Slice the steak and assemble the quesadillas.

Put some cheese on the bottom, then some of the caramelized onions, then some steak. Top with more cheese and the other tortilla. (if making half a quesadilla, just put the filling on half the tortilla and fold it over.)

 Add some butter to a skillet over medium heat and let it melt. Add the assembled quesadilla and cook for a couple minutes on each side, until the tortilla is crispy and golden brown and the cheese is melted and gooey inside.

Serve with avocado or whatever you like with your quesadillas.

Mexican Lasagna 

A while back, I posted a recipe for Ropas Viejas which came from one of my favorite actresses Eva Longoria’s cookbook Eva’s Kitchen. (PS: Eva, I know you are busy being amazing, but when are you going to crank out another cookbook??) 

I actually met Eva once back in 2011 when she first published this book. She was doing a book signing at Willams-Sonoma, so my son, who was only 1 at the time, and I went to the mall to meet her. 

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She is teeny tiny. Like, pocket size. But she is just as beautiful as you would imagine she would be and she was very sweet. The more I read interviews with her, the more I like her. 

Over the past 5 years that I’ve had this book, I’ve made many of the recipes in it. The Mexican Lasagna is probably my husband’s favorite of the bunch. He requests it often and since it is so delicious, I have no problem adding it to my menu plan. 

There are many great things about this recipe: 1. it freezes really well, so make two and freeze one; 2. it passes the leftovers test; 3. it is completely adjustable to your preferences. Sometimes when I make it, I follow the recipe to the “T”. Other times, I wing it and change things up a bit. You can change the meat, you can change the cheeses, you can change the veggies. Do it how you want to and it will most likely be just as delicious as Eva intended. I would suggest doing it the way the book says first and then make your adjustments. 

Here’s my simplified take on Eva Longoria’s Mexican Lasagna: 

2 pounds ground beef (well, 2 packages. You know they aren’t always exactly 1 pound. I just got 2 packages so it’s probably somewhere between 1.5 & 2 pounds)

1 packet of taco seasoning (or make your own: 2t garlic salt, 3t cumin,1.5T chile powder, 1.5t onion powder)

1/4 cup water

4oz cream cheese

1 can low-fat refried beans (or you can make a batch of my healthier slow-cooker beans)

1 jar of salsa (whatever you like, just not pico de gallo or similar style. It should be more of a picante style salsa)

2 cups of cheddar cheese (which is really an arbitrary number. Use a lot, use a little. I usually err on the side of more cheese)

2 tortillas

In a skillet, brown your beef. Add your taco seasoning and stir to combine. Add your water and bring to a boil, then to a simmer until the water evaporates. Add the cream cheese and stir until the cream cheese is melted into the beef and all combined. Adding the cream cheese just really takes this filling over the top. I sort of “stole” the idea from these Mexican Stuffed Shells that are another family favorite over here. The cream cheese makes this meat mixture dreamy.

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Now you can assemble:

Spray a round baking dish or pan with cooking spray. Start the first layer with one tortilla. Spread with a layer of the beans, then a layer of the meat mixture, then top with salsa and cheese. Top that with a second tortilla and repeat the layers ending with cheese. 

You could probably do less fillings per layer and do more layers, but I liked it this way. img_7986img_7987

Bake at 350 degrees for 20 minutes until all the cheese is melted and gooey.

  
  

This is a very easy dish, perfect for busy weeknights. You can make it ahead of time and even freeze it.