Taco Seasoning

1 T Chili Powder
1 t Pepper
1 t Salt
1 1/2 t Cumin
1/2 t Paprika
1/4 t Oregano
1/4 t Garlic Powder
1/4 t Onion Powder
1/4 t Pepper Flakes

Crispy Fish Taco’s Serves 2

#1 Slaw
Whisk together:
2 T. fresh lime juice
1 t. olive oil
1 t. sugar
Toss with:
1 cup green cabbage, shredded
¼ cup carrot, julienne
¼ cup Granny Smith apple, julienne
½ jalapeno, seeded, thinly sliced julienne
Cover and chill

#2 Tartar Sauce
Combine:
½ cup mayonnaise
2 T. sweet pickle relish
1 T. capers
1 T. fresh lemon juice
2 t. prepared horseradish
1 t. lime zest, minced
Cover and chill

#3 Tortillas
Coat with non-stick spray:
4 corn tortillas (5”)
Heat in skillet, drape over wire rack to curl tortilla

#4 Fish
Dip, Coat, and then fry:
6 oz. cod or other firm white fish
Cut into finger size pieces
Dip fish pieces in batter:
#5 Batter Dip
Whisk together;
½ cup all-purpose flour
1 t. table salt
½ t. baking soda
Add:
½ cup club soda
1 T. Tabasco

#6 Panko Coat
Dredge fish pieces in:
1 cup panko crumbs
#7 Fry
Heat:
½ “ Vegetable oil to 375 1-2 minutes per side, drain on paper towel

Serve and Garnish with:
Coconut Mango Rice Lime Wedges Fresh cilantro sprigs

South of the Border Salad

3 cups cooked Rice
1 can Red/Black beans, rinsed and drained
1 can Corn
a Red/Green pepper diced
1 Red Onion, diced

Dressing:
1/2 cup Olive Oil
3/4 cup Balsamic Vinegar
1 teaspoon Chili Powder
Salt and Pepper
Cayenne Pepper

Refrigerate for 2 hours before serving. This Mexican salad is a great side along enchiladas or a summer potluck salad!

Easy Chicken Enchiladas

2 Cups Diced Shredded Chicken

Sauce:
1 cup Sour Cream
1 can Cream of Chicken Soup ( don't have? look at "from Scratch")
1 can Diced Chili's

Mix together chicken and sauce and fill tortilla shells

Bake 350 degrees 30-45 minutes till piping hot!
Or just buy pre made frozen enchiladas or burritos and add the sauce on top

Top with:
Cheddar Cheese, Jack Cheese, Green Onions, Olives
Serve with Salsa, Black beans, Rice, Sour Cream, Cheese

Flank/Skirt Steak Fajitas

1 tsp cumin, ground
1/2 tsp coriander, ground
2 tsp salt
1/2 tsp pepper
1 lb. steak
Rub steaks with spice. Cook 2-4 minutes per side. Transfer to cutting board, rest and tent with foil.
2 red bell peppers, sliced
1 red onion, sliced
1-2 jalapeno chilies, ribs and seeds removed, thinly sliced
2 Tbl Lime juice
Cook 8-10 minutes Add lime juice, and stir fry.
8 Flour/Corn tortillas
Wrap in damp paper towel and microwave 1 minute.
Thinly slice steak crosswise and serve with tortillas, peppers, onion, and chile's along with c\sour cream, salsa and lime wedges

Chicken Fajitas Served in Lettuce Leaves

4 Garlic Cloves
2 TBL Lime Juice
1 Tsp Ground Cumin
2 Tsp Salt
1/2 Tsp Pepper
4 Boneless Chicken Breasts
Combine and coat in bowl or bag.
2 TBL Oil
In skillet cook chicken 6-8 minutes transfer to plate

2 Bell Peppers(red/yellow)
1 Medium Onion
1 TBL Oil
Cook tossing frequently, until vegetables are tender.

Assemble fajitas in Large Boston Lettuce leaves
Add accompaniments: Salsa, Monterey Cheese, Cilantro, Sour cream, Limes