Today I’m sharing with you one of my newest fusion dishes. What makes this a fusion dish is the combination of the “Thai Green Curry Paste” and “Indian spices”.
I ALWAYS have Indian and Thai ingredients on hand so this dish will be really easy to make if you do to.
This recipe is definitely one of those top vegan/vegetarian recipes that we like to enjoy in our home often.
Made with coconut milk, chickpeas, roma tomatoes, canned tomatoes, onions and an array of spices.
You are sure to enjoy the amazing flavors in this dish!
Actually it’s my partners favorite curry dish right now and he is more of a meat eater, so trust me when I say, it’s that good.
In our home we eat vegetarian at least 3x per week and that is if I am cooking. “Which 95% of the time I am. So I hold all the power in deciding what goes in our meals. Thank God!
Otherwise we probably would be eating takeout every night. Which is fine and dandy when your in your 20’s but we are now in our 30’s and try to watch what we eat.
So what are you waiting for? You can have this absolutely delicious and healthy curry on the table tonight in under 30 minutes.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
These Easy Tilapia Fish Tacos are one of my all time favorite Mexican recipes.
Not only are they absolutely delicious! They take less than 15 minutes to make. I like to serve these tacos with all types of salsa, such as the one you see here for myPico de gallo. Also you can serve it with my award winning Jalapeno Peach Salsa as seen below.
ARRIBA MEXICO!
It’s that good guys, amo los tacos mexicanos! We make this in our house at least once a week.
Just make sure you have some either high quality fresh fillets or frozen always on hand and you can too.
ARE FISH TACOS HEALTHY
Yes, white fish is a lean protein then the taco shell itself is low in calories as well as the added ingredients and spices.
HOW TO MAKE TILAPIA FISH TACOS
You can use a high quality frozen fish for this recipe. Otherwise fresh fillets are always my top choice.
This type of fish can also be served in burritos, hard tacos or over rice with beans.
TYPE OF FISH TACOS
You can also substitute the tilapia for another white fish such as halibut or cod.
Shrimp too is also a popular option.
WHERE DID FISH TACOS ORIGINATE
In Baja, California. Some say that the roots come from Japanese immigrants that made there way to Mexico in the 1950s – 1960 who brought them in. Either way they this is a very MEXICAN recipe to most of us today!
TILAPIA FISH TACO SEASONING
Chili Powder
Cayenne pepper
Garlic Powder
Cumin Powder
Salt and pepper, to taste
These tasty tacos can be pulled together in less than 15 minutes.
Making for a super quick and tasty dinner option.
Just make sure to make the “pico de gallo” ahead of time.
But not to ahead of time as the tomatoes won’t be as fresh past a day!
WHAT TO SERVE WITH TILAPIA
Sour cream
Cheese
Avocado
WHAT IS PICO DE GALLO
These fish tacos are so darn delicious, pair them with fresh homemade “pico de gallo” and you can’t get a tastier or healthier fish tacos if you ask me.
It’s Mexican salsa y’all and it goes great with just about any type of Mexican food.
See below for the recipe!
Also don’t forget to squeeze some fresh lime juice over top the fish at the end.
This really helps the flavors to pop!
FISH TACOS FOR A CROWD
You can feed roughly 4 people with this recipe.
So if it’s just the two of you dining tonight then there certainly will be some leftovers.
If your wanting to feed more people, simply MAKE more by doubling the ingredients!
Super easy to prepare too, all you are doing is a little prep work that takes less than 15 minutes.
If your wanting to serve this with the same “pico de gallo” salsa you see in the picture here.
Be sure to make the salsa one hour ahead of time, as it’s best to let the salsa marinate which enhances it’s flavors.
Check out my two favorite recipes for Pico De Gallo you will serious love them!
If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
This Mexican Pulled Chicken is slow-cooked in Mexican green chili sauce and jalapenos, this melt-in-your-mouth smoky chicken is the perfect comfort zone. Pair it with fresh pico de gallo and rice and you’re in for a dinnertime treat!
And is little on the spicy side.
So if you are paring this with homemade pico de gallo (salsa fresca).
I would advise to omit the jalapenos in the salsa since the chicken has enough heat it it already.
But do not worry, it’s not too hot due to the addition of the chile adobo which give it a sweet smoky flavor as well.
Pair this dish with some full fat sour cream and you will have a more mellowed out dish. So if you like Mexican food just as much as me, then I’m more than certain this will become one of your new favorites.
Personally I can handle the extra heat, that is why I made my pico de gallo with jalapenos in it.
As you may know I really love spicy food, however my partner leans more towards sweet stuff and said he would prefer the pico de gallo to have no jalapenos in for this pairing.
This recipe is super easy to make, and packed with full of flavor so follow along.
All we are doing here is simply placing our chicken breasts into the slow cooker, along with 1/2 cup of mexican green chili sauce, a few adobo chilies, some chicken stock and our seasonings.
Then we are allowing it to simmer on medium to low heat all day, only to return to shred the chicken with two forks.
Then placing back into the pot to simmer/brown for a few minutes to allow the sauce to thicken up some. This dish is so tasty and is my new favorite way to eat pulled chicken.
Serve over a bed of jasmine rice, along with homemade pico de gallo and you will be in flavor heaven.
The nice thing about mexican food is that you can make a lot of it in a short period, and you can store any leftovers in the fridge for up to 3 days. I hope you enjoy, ARRIBA MEXICO!
Looking for an awesome recipe for Mexican Salsa? Check out my recipe for Pico De Gallo this goes great with this pulled chicken.
Notes: Squeeze some fresh lemon juice overtop for a pop of extra flavor.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
These Pulled Pork Carnitas (Mexican Tacos) are so darn delicious, we make them at least once per month.
The nice thing about mexican food is that you can make a lot of it in a short period of time and feed a crowd easily.
Or store any leftovers in an airtight container up to 3 days in the fridge and enjoy fresh tacos all throughout the week.
How to make pork carnitas in pressure cooker?
You will start by searing the pork until it’s browned on all sides.
And then add all the ingredients listed here directly into the slow cooker to allow it to cook throughout the day.
Then you simply will be coming home to just shred the pork and placing it under the broiler for a few minutes to crisp it up.
Now your ready to have a feast fit for a Mexican Queen & King.
I love the ingredients in this recipe, because everything tastes so fresh. Adding fresh lime juice along with a fresh orange juice really makes the flavors pop, so be sure not to skip them.
Also the addition of the the raw onions surprisingly work so well here too, trust me or I should say the Mexicans!
So be sure not to skip on those very important ingredients. Serve this up with some avocados and you will have one great meal tonight. I hope you enjoy, ARRIBA MEXICO!
Looking for more awesome Mexican Recipes?
Check out my recipe for Pico De Gallo this goes great with these Carnitas also.
Notes: Make sure to broil the pork once it’s been shredded, this ensures the meat is crispy just like they serve in mexico. This shredded pork can be served in burritos, tacos, quesadillas, enchiladas and or over rice.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
These Pulled Pork Adobe Carnitas (Mexican Tacos) are so darn delicious, and are similar to the popular Pulled Pork Carnitas that we have come to know and love. The only difference here is that we are adding “adobe peppers” which give this pork a little sweet heat along with Pasilla Molido Chile, which is flavorful but not overly hot and has earthy tones that go well when paired with fruit = orange and lime juice.
So when you add the whole orange into the slow cooker along with these chiles something amazing happens. This recipe can feed roughly 7 people, so if it’s just the two of you dining tonight. Then you can certainly enjoy this the next day and probably have a few meal preps to pack also for the week ahead if you like.
The nice thing about mexican food is that you can make a lot of it in a short period of time, and then enjoy fresh tacos all throughout the week. Not to mention it’s super easy to make, all you are doing is a little prep that takes less than 5 minutes and then placing everything inside your slow cooker for the day. Then you simply will be coming home to just shred the pork and placing it under the broiler for a few minutes to crisp it up.
Then you will be ready to have a feast fit for a Mexican Queen or King. I love the ingredients in this recipe, everything tastes so fresh. Adding fresh lime juice along with a fresh orange juice really makes the flavors pop.
Also the addition of the the raw onions surprisingly work so well here too, trust me or I should say the Mexicans! So be sure not to skip on those very important ingredients. Serve this up on some corn tortillas along with some avocados and sour cream if desired. I hope you enjoy, ARRIBA MEXICO!
To make the “Pulled Pork Adobo Carnitas” (Mexican Tacos):
Start by heating rinsing and pat drying the pork.
Then heat 1 tbsp of olive oil in your slow cooker and sear your pork on all four sides, you can also cut your pork into four pieces if desired.
Once lightly browned, turn off heat and make sure the pork is fat side up.
Take out four adobo chiles from the can and chop them finely, then add to a small mixing bowl along with 1 tbsp of the adobo sauce, lime juice and water.
Next chop the garlic and onion finley add add to the bowl along with all the spices.
Squeeze the juice from one orange into the bowl and then cut the orange inside out.
Then pour everything over the pork.
Place the leftover orange core around the pork also.
Cover and cook on LOW for 6-8 hours or until pork is tender.
Once tender, take the pork out (keep the remaining juices in the pot) and shred your pork on a cutting board with two forks.
Add the pork back into the slow cooker and toss in the juices.
Next place your pulled pork on a large non stick baking sheet and drizzle half a cup of the remaining juices from the crock pot over top.
Turn your oven on the *(broil setting) and broil on a large non stick baking sheet for 5 minutes, turn over your shredded pork and broil another 5 minutes till desired crispness.
Pour another half cup of sauce over the broiled pork.
Serve warm in tortillas, and add your favorite toppings such as avocado, pico de gallo, onions cilantro etc
Enjoy!
NOTE: Don’t forget to broil the pork once it’s been shredded, this ensures the meat is crispy just like they serve in Mexico. Just make sure you are pouring half a cup of the sauce overtop the shredded pork before and after broiling. This shredded pork can be served in burritos, tacos, quesadillas, enchiladas and or over rice.
Looking for an awesome recipe for Mexican Salsa? Check out my recipe for Pico De Gallo this goes great with these Carnitas also.
Looking for some MEAL PREP inspiration? Well this recipe is great for that. You can have dinner for two and then create four meal prep bowls for the week ahead. Simply make some rice on the side, and add them to each bowl along with a torn up corn tortilla. Top with onions and cilantro and drizzle the sauce from the slow cooker directly overtop. ENJOY!
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
I just love recipes that call for a little spice, don’t you? Impress yourself tonight with this no fuss recipe, which takes less than 10 minutes to prep. Simply allow it to cook in the slow cooker before shredding it with two forks before plating. While it’s cooking in your slow cooker, make some fresh homemade coleslaw and then simply let it sit in the fridge to cool before pairing with the shredded chicken. Serve with on a nice crusty bun and you have a great meal, can’t get any easier or delicious than that eh? This Chipotle Chicken recipe can be doubled and made for a larger crowd too, or stored in the fridge up to 3 days. I hope you enjoy it as much as we do!
These are what Mexican Chipotles look like
This is what you will be looking for, same stuff just in a can with some sauce.
To make the Creamy Chipotle Chicken:
In a blender puree your 1 chipotles with (seeds removed) and set aside.
Now. combine all your ingredients in your slow cooker, and then add in your chicken breast and stir till everything is well coated. Add in your pureed chipotle along with 1 tsp of the sauce.
Slow Cooking: LOW for 5-6 hours
Pressure Cooker: 35 minutes
Stovetop: Add one cup of water and all your ingredients, minutes the yogurt to a saucepan and simmer on low covered for 30 minutes. Then stir in the yogurt, mix everything together and cook for the reamaning 30 mins on low till done.
Once the chicken is tender, use two large forks to shred the chicken.
Then let the Chicken sit with the lid off for 30 minutes before serving, this allows it to absorb the remaining sauce and thicken up.
Serve on a crusted bun with a sweet or tangy coleslaw.
Note: Store leftovers in an airtight container in the fridge for up to 3 days.
I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review and or picture below. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
I have been doing meal preps for some time now, however have never blogged about it. This will be my first meal prep, of many that I will be coming out with in 2018. We are all busy these days, and spending every night in the kitchen is not on everyone’s agenda. I get it! Either is eating out for lunch everyday, but we all seem to keep doing it. If your sick of eating out all the time or slaving in the kitchen every night. Then your going to want to + add this recipe to your “Meal Planner” that we offer for free here.
So what are meal preps? And how can they help you? Meal preps are meals done all at once, then stored in sealable containers for lunches or dinners for you and your loved ones to eat ahead of time. Some can be frozen, while most are to be eaten within 4 to 5 days, I recommend eating this one here within 4 days. That is why this is going to be a 4 day meal prep. Meal preps basically are a convenient and healthy way to prepare meals in advance for either yourself or loved ones. They work well for either lunches or dinners, so if there is more than just you in the home. You may want to prepare more preps today to feed a few of you over the week. All you will need to do is simply double this recipe, with the “recipe adjuster” option below. So for all of you who are either sick of a, cooking everyday or b, eating out everyday. This recipe is for you!
When doing meal preps, your going to want to purchase some quality glass bowls. Plastic just is not healthy for you, and they hardly last long. The bowls you will be looking for will be sturdy and with a solid lid, you do not want your food leaking all over your bag if you are packing these for lunch. I recommend buying glass bowls, that can be microwaved and put in the oven and dishwasher as well. Investing in a quality set vs cheaper set will pay for itself in years to come, not to mention save you a ton of money.
Ready to go in the Oven
To season the fajitas you will want a good fajita seasoning, however please don’t waste your money on those overpriced packaged ones. Those cost around $2 dollars a pack you can make the same stuff at home for a fraction of the cost. Fajita seasoning is a combination of cumin, coriander, chili powder, paprika, cayenne pepper, garlic powder, onion powder with salt and black pepper. Then all you need is some fresh chicken breasts, and sweet red peppers, lime juice and your ready to rock and roll. These One Pan Chicken Fajitasare one of my favorite recipe for doing meal preps with. Once cooked you can sectioned the sheet pan fajitas off into four separate prep bowls as seen above. I fill mine in this order, basmati rice, topped with my cooked fajitasand a couple spoon full of salsa and sour cream. You of course can use quinoa or brown rice if preferred, after all there your prep bowls.
Once the bowls have been prepped I like to squeeze fresh lime juice over the chicken fajita mix. I find placing a lime wedge inside starts to taste strange by the third day. Also keep in mind, these last on average about 4 days in the fridge. You will want to top each bowl with fresh cilantro daily, otherwise that part will taste bad after a few days stored in these containers. That’s is all there is too it folks, pretty simple eh? Do this a couple times per month, and you will be saving 100$ of dollars vs eating out.
You can pair these chicken fajitas with:
Basmati rice = my choice
Brown rice
Quinoa
You can substitute the chicken for shrimp, beef or tofu also.
To make the Easy One Pan Chicken Fajitas:
Start by making your fajita seasoning. Mix together cumin powder, coriander powder, chili powder, paprika, onion powder, garlic powder, and pepper in a small bowl. Set aside.
Next wash and slice your sweet bell peppers into thin strips, then your onions then placing them onto one side of your baking sheet.
Next, slice your chicken breasts into strips and place on the other side of your baking sheet.
Crush the garlic and place on-top of the chicken and onions.
Prepare your fajita mix, stir everything together and pour over your fajita pan and stir so everything is covered with the mix.
Bake in the over at 400 f for 25 minutes.
While the fajitas are baking, in a rice cooker prepare your rice.
Once the fajitas have cooked and cooled down, squeeze the juice from one lime overtop the fajitas.
Now it’s time to prep the bowls, fill each bowl with the cooked rice and top with the fajita mixture.
Add sour cream and salas of your choice.
Cover with a sealable lid and store in the fridge up to 4 days.
Garnishes with chopped up cilantro the day your to eat your prep meal.
Enjoy!
If you liked this recipe, check back soon for more one pan recipes (meal prep) meals that will help you get through the week without cooking constantly or having you eating out everyday.
Note: You can serve these fajitas with mexican salsa instead of regular salsa if desired. My recipe for Pico de gallo, is right here.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it!You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
Are you looking for a authentic tasting Mexican recipe, that is sure to knock the socks off.Well look no further, we make this in our house pretty often and it’s absolutely AMAZING! Plus there really is nothing to it, you just need a few chicken breasts, some Mexican chilies in adobo sauce (see can picture below) and a few spices. Then you and whoever is lucky enough to be dining with you will be saying Sabroso = Tasty! And please don’t let the time frame scare you, this is all done in the crock pot so you’re just going to prep it and forget it until later. Now this is a spicy recipe, so if you can’t handle the heat then please get out of my kitchen! Sorry that is not very nice of me, but I do love spice and so I have to be honest with you.
This recipe calls for 4 whole chicken breasts, so if you’re wanting to feed a larger crowd then simply add in more. Once cooked, shred the chicken, warm your tortillas and simply fill with rice and some guacamole or better yet make some cabbage pico de gallo, see my recipe here for Pico De Gallo and use this as a filling. I really hope you give it a go and let me know how you liked it.
To make the Slow Cooker Mexican Chipotle Fajitas:
In your food processor puree 1/2 can of your Chipotles in Adobo sauce.
Then dice up 4 chicken breasts, and place in your crock pot and set to brown, add in 1 tsp of cooking oil and brown lightly.
Once your chicken is browned lightly, add in your chopped tomatoes, onion, garlic and spices.
Then add in your pureed Chipotles in Adobo sauce.
Follow cooking instructions below.
Once cooked, shred in your pot with a fork.
Serve in warm tortilla shells and add in guacamole or better yet pico de gallo, see recipe above or below.
Enjoy!
Cooking Instructions:
Pressure cooker: READ your units instructions mine says 10 mins for chicken.
Slow cooker: 5 hours on low
Stove Top: Simmer covered on low heat for 3 hours.
These are what Mexican Chipotles look like
This is what you will be looking for, same stuff just in a can with some sauce.
Note: If you want less sauce, remove the seeds from the tomatoes. Want more heat add the whole can of chiles in adobo sauce
Looking for an awesome Pico De Gallo recipe, look no further.
Putting this in the crock pot early in the morning enabled us to spend the day running errands! Don’t you just love crock pot recipes 🙂
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it!You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
