Shrimp Taco Salad

We love mixing up our protein options by incorporating fish and seafood into our menu planning. This salad is the perfect way to bring shrimp to your lunch table in under 30 minutes. Tajin is a Mexican seasoning blend of chili powder, lime and salt. We eat it on just about anything – fruit included! Using the tajin gives the salad a citrusy punch that is complimented by the yogurt and avocado crema salad dressing. We have intentionally made this salad to be on the lighter side, but if a salad just won’t cut it for your appetite, this recipe can easily be put in taco shells or tortillas and topped with cheddar or cotija cheese to bulk it up. For us, this is a perfect weekday lunch to have while working from home.

Shrimp Taco Salad

  • Servings: 2 lunch servings
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A lunch salad that is filled with flavor and comes together in under 30 minutes; a great recipe for a weekday lunch while working from home.

Shrimp Ingredients

  • 1 tbs olive oil
  • 1/2 lb shrimp, peeled and deveined
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbs tajin

Salad Ingredients

  • 1 avocado
  • 1/2 lemon, juiced
  • 1 package (8 oz) coleslaw mix
  • 2 roma tomatoes, diced
  • 1 can of black beans, drained
  • 1 single serving package (5.3oz) non-fat Greek yogurt
  • salt and pepper to taste

Directions

  1. Season and cook the shrimp. Season the shrimp with salt, pepper and tajin. In a medium pan, heat the olive oil and cook the shrimp fully through (about 3 minutes per side). Remove from heat and set aside.
  2. In a small bowl, combine the yogurt and 1/2 avocado and mix until the avocado is fully blended with the yogurt. Add the lemon juice and season to taste with salt and pepper.
  3. In a large mixing bowl, combine the coleslaw mix, tomatoes, beans and cooked shrimp. Toss with the yogurt/avocado dressing.
  4. Optional – if you want to make this dish more hearty, you can put the salad mix in a tortilla to make a wrap or serve as individual tacos.


Cauliflower & Chickpea Enchiladas

We have seen a lot of New Year’s resolution posts on our social media accounts, and one of the most common food goals people are talking about is the desire to eat more plant based. Eating plant based has a number of benefits for our bodies and the environment; including a reduced carbon footprint and greenhouse emissions. Our mom eats mostly plant based and we will never forget when she ordered the surprise vegetarian dinner at a steak house only to have a bowl of pasta served to her. We view cooking plant based meals as a fun challenge; we like to experiment with new ingredients and flavors and not just replace meat with pasta or other empty carbs. When we have a successful dish like these enchiladas, we don’t even miss the meat.

Cauliflower & Chickpea Enchiladas

  • Servings: 4
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A plant based recipe that everyone will love. These enchiladas are so delicious we promise you won’t be distracted they are vegetarian.

Ingredients

  • 1 head of cauliflower, stem removed and florets chopped into bite sized pieces
  • 4 tbs olive oil, divided
  • 1/2 yellow onion, diced
  • 2 chipotles in adobo, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 can chickpeas, drained
  • 1/3 cup sour cream
  • 1/4 cup water
  • 1 cup frozen corn, thawed (we love Trader Joe’s frozen roasted corn)
  • salt and pepper to taste
  • 4 large burrito-sized torillas
  • enchilada sauce (anywhere from 10 – 16 oz)
  • 1 cup shredded Mexican cheese blend
  • chopped green onions, for garnish (optional)

Directions

  1. Preheat the oven to 400 degrees.
  2. Drizzle the cauliflower with 2 tbs olive and season well with salt and pepper. Lay the cauliflower in an even layer and bake in the oven for about 20 minutes, or until the cauliflower is roasted and fork tender. Leave the oven on and reduce the head to 350 degrees, as you will need to bake the enchiladas after they are assembled.
  3. While the cauliflower is cooking, heat a large saute pan over medium-high heat. Add the remaining olive oil and onion to the pan. Cook for about 4 minutes, or until the onion starts to caramelize. Add the chipotles in adobo, cumin, coriander to the pan; mix to combine and let the spices toast on the bottom of the pan.
  4. Add the chickpeas, sour cream, and water to the pan. Stir to combine and cover. Cook on medium heat for about 5 minutes to soften the chickpeas. Remove the lid and mash half the chickpeas with a potato masher or a large fork. Add the corn and gently fold in the with a spatula to combine. If the cauliflower has not finished cooking by this point, remove the pan from the heat until the cauliflower is cooked. When the cauliflower is roasted and tender, to the pan and mix everything well to combine.
  5. Lay the four tortillas onto your counter top or cooking space. Divide the cauliflower mix amongst the four tortillas. Do the best you can to roll them into burritos.
  6. Spray a pyrex baking dish with cooking spray. Use a spoon to layer about 1/3 cup of the enchilada sauce onto the bottom of the baking dish. Add the four burritos to the pan in an even layer. Top the burritos with the remaining enchilada sauce and sprinkle with the shredded cheese. Spray a piece of foil with cooking spray and cover the baking dish. Bake in the oven for 20 minutes, the first 15 minutes covered in foil and the last 5 minutes uncovered to let the cheese get melty and bubbly. Top with green onions, cilantro, or avocado if you wish and serve immediately.


Avocado Crema

When we are having friends over, we like to create a menu that allows our guests to pick and choose what they want to eat. Recently, we had our friends Kaitlyn and Aaron over for arepas. We had arepas, served with our Beer Braised Shredded Chicken and lots of toppings including black beans, grilled corn, and shredded coleslaw cabbage. One of our favorite condiments for a dinner like this is this recipe for Avocado Crema. The yogurt in the crema is a nice tangy addition to the heartier dishes like braised chicken and stewed black beans. It’s a great condiment for tacos, arepas, quesadillas, or any other of your Mexican favorites.

Avocado Crema

  • Servings: 4 servings
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The perfect, quick and easy, taco topping.

Ingredients

  • 1 avocado
  • 1/3 – 1/2 cup low fat Greek yogurt
  • juice from 1 lime
  • 1 tsp coriander
  • 1 tsp cumin
  • salt and pepper to taste

Directions

  1. Use a fork or potato masher to mash the avocado in a small mixing bowl. Add the remaining ingredients (yogurt – cumin) and mash really well, until the avocado crema is smooth. Season to taste with salt and pepper and serve.


Beer Braised Instant Pot Shredded Chicken

During the fall and winter months, it is so comforting at night to have a warm cooked meal on the table. The problem with that is we don’t always have the time to be in the kitchen for hours on the weeknight. This recipe helps bring both together by giving you a delicious meal that can be ready in less than 30 minutes. This is a fun Mexican spin on a traditional shredded chicken. The beer, limes, and dried chiles blend together for a tangy, citrusy chicken that has just a hint of heat. We love this recipes because there are endless options for how you can use this chicken. We put it in tacos, over salad, or even on a burger bun- you can truly incorporate this any way you would like. We have found through some trial and error that our favorite beer for this recipe is a lighter ale, specifically, Corona. The key to cooking with any alcohol is that if you like to drink it, you will likely enjoy eating it as well. So if you don’t like Corona, just swap it out for something that suits you.

Beer Braised Instant Pot Chicken

  • Servings: 6-8 for taco preparation
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A quick & easy recipe for shredded chicken that is perfect for tacos, enchiladas, and salads.

Ingredients

  • 2 tbs olive oil
  • 1 white onion, diced
  • 1 tbs kosher salt
  • 2 tsp black pepper
  • 2 tsp cumin
  • 4 dried guajillo chilis (these can be found in the Mexican section of most grocery stores)
  • 6 oz Corona Beer or another beer of your choosing
  • 1 package boneless, skinless chicken thighs (~6 chicken thighs)
  • 1 lime, cut into segments

Directions

  1. Put the Instant Pot on the sauté setting and add the olive oil and onion. Sauté for 5 minutes until the onion becomes translucent.
  2. Add the salt, pepper cumin, chilis, beer, and limes to the pot and give everything a quick stir. Place the chicken breasts into the Instant Pot and try to submerge them in the liquid as much as possible. It’s ok if they are not fully submerged. Switch the Instant Pot setting to the Pressure Cook setting on High and set for 12 minutes.
  3. Use the quick release once the chicken has finished cooking. Use two large forks to shred the chicken. Season with salt and pepper to taste.
  4. Serve in tacos with rice and salad or in any other format you would like!


Chicken Tortilla Soup

Chicken Tortilla Soup

  • Servings: 6
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We love to have a good pot of soup on the stove in the fall as the weather starts to get chilly. This Chicken Tortilla Soup has been in our recipe repertoire for many years now- it’s a go-to recipe that is the perfect mix of savory and spicy. It’s also very healthy and an easy way to get our veggies in when it’s cold out. If we are having friends over to watch a football game, we can up the ante and have lots of fun toppings to add over top. What starts out as a simple cup of soup can easily turn into a hearty meal with just a few toppings! We love to serve this soup with a batch of cornbread or crusty bread to dip into all of that spicy soup left at the bottom of the bowl.

Soup Ingredients

  • 1 package chicken breasts (about 1.3 lbs)
  • 1 tbs paprika
  • 2 tbs olive oil
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeno, seeds and stem removed, diced
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 can black beans, drained
  • 2 cups frozen corn, thawed (we used a roasted corn from Trader Joe’s)
  • 1- 28 oz can roasted tomatoes
  • 32 oz chicken broth
  • salt and pepper to taste

Optional Topping Ingredients

  • shredded Mexican cheese blend
  • tortilla strips
  • sour cream
  • chopped cilantro
  • diced green onions
  • sliced avocado

Directions

  1. Heat a large soup pot over medium-high heat. Add the olive oil to the pan and let it get nice and hot. Season the chicken breasts on both sides with salt and pepper and the paprika. Add the chicken breasts to the pan and cook for about 4 minutes per side, or until they are seared well. They will not be cooked through at this point, but remove from from the pan onto a plate.
  2. Add the yellow onion to the pan. If the pan is dry, go ahead and add an extra tbs of olive oil to prevent sticking. Saute for 3-4 minutes, or until the onion starts to caramelize. Add the garlic, jalapeno, cumin, and coriander to the pan, saute another 3 minutes.
  3. Add the black beans and corn to the pan. Toss to give it all a good coat. Add the roasted tomatoes, chicken broth, and chicken breasts back to the pan. Bring the liquid to a simmer, cover, and cook for 30 minutes.
  4. After 30 minutes, remove the lid and remove the chicken breasts from the pot. Keep the liquid cooking on a low simmer while you shred or chop the chicken into bite-sized pieces. Add the chicken back to the pot, stir to combine, and season to taste with salt and pepper.
  5. Serve the soup hot with any additional toppings.


Post-Baby Breakfast Burritos

We have seen a number of requests for “post baby” frozen meals from our soon-to-be mama friends looking to get ahead in the kitchen before baby. When Tate’s human brother was born, these frozen breakfast burritos were a savior after sleepless nights. We make them in big batches and keep them in the freezer. All it takes is a quick pop in the oven and we have breakfast ready in no time.

Post-Baby Breakfast Burritos
Makes: 16 burritos
Prep Time: 1 hour 30 minutes Total Time: 1 hour 30 minutes Ingredients:

  • 16 burrito-sized tortillas
  • 24 eggs
  • 2 tbs butter
  • 2 medium sweet potatoes
  • 2 tbs olive oil
  • 1 package bacon
  • 1 package breakfast sausage
  • 1- 8 oz bag of shredded Mexican blend cheese
  • 1 jar green salsa
  • salt and pepper to taste

Other Ingredients:

  • 1 roll of aluminum foil
  • 1 roll of parchment paper

Directions:

  1. Preheat the oven to 400 degrees.
  2. Wash and grate the sweet potatoes and place them on a large cookie sheet. Drizzle with the olive oil and season well with salt and pepper. Lay the sweet potatoes in an even layer on the cookie sheet and bake in the oven until lightly crispy, about 15 minutes.
  3. Place the bacon and sausage onto two additional small cookie sheets. Bake in the oven until the bacon is crispy and the sausage is cooked through- about 10 minutes for the sausage and 15 minutes + on the bacon. Remove the sweet potatoes, sausage, and bacon from the oven when they are finished and set on a countertop and cool. Chop each into small bite-sized pieces.
  4. While the ingredients are in the oven, cook the eggs. Crack the eggs into a large mixing bowl and whisk well to blend. Season with salt and pepper. Heat a large skillet over medium heat. Add the butter to the pan and melt; add the eggs. Slowly scramble the eggs until they are just cooked; remove from the heat immediately and cool.
  5. Create an assembly line for the burritos by laying 16 pieces of foil (about 8-10 inch squares) on a large counter space. Follow the foil with a similar size piece of parchment paper. Top each parchment paper with a tortilla.
  6. Assemble the tortillas by layering the following on the center of each tortilla: 1/2 cup of scrambled eggs, 1/4 cup potatoes, 1 heaping tablespoon shredded cheese, and 1 tbs green salsa. Distribute the chopped bacon and sausage to eight tortillas each. Roll the burritos, wrap in parchment paper, and then wrap in foil. Label each burrito as either bacon or sausage and place into gallon sized freezer bags. Freeze the burritos.
  7. To heat the burritos from frozen, cook in the oven at 400 degrees for 30 – 40 minutes, or heat in the microwave (foil removed!!) for 5-6 minutes.

Vegan(ish) Mexican Sweet Potato Grain Bowls

We are back with another fun vegan(ish) recipe! We say vegan(ish) because we did add cheese to this recipe, but it can easily be omitted or substituted with a vegan alternative. One of the keys to eating vegan is attempting to reject the traditional concept that a meal needs to be “a protein, carb, and veggie”. It’s easy to feel stuck trying to fit that mold. Instead, we try to focus on changing the terminology to eating “plant-based”, where a meal can be made up of a bunch of different vegetables. This recipe has a bunch of different veggies and proteins that we bring together with a kick-ass, cilantro lime vinaigrette. These bowls are filling and really tasty; so much so that we promise that when you eat it you won’t be missing the meat.

Vegan(ish) Mexican Sweet Potato Grain Bowls

Makes: 4 servings

Prep Time: 30 minutes Total Time: 45 minutes

Ingredients for the Bowls:

  • 2 medium-large sweet potatoes, scrubbed and chopped into bite-sized pieces
  • 1 1/2 cups mixed grains (we used brown rice and farro but use what you have)*
  • 1 can chickpeas, rinsed and drained, patted try with paper towel
  • 1 tbs chili-lime seasoning (Tajin), divided
  • 3 tbs olive oil
  • 4 cups arugula
  • 1 avocado, quartered
  • 1/2 cup cotija cheese (you can leave this off if you want the recipe totally vegan)
  • 1/4 red onion, thinly sliced
  • salt and pepper to taste

Ingredients for the Dressing:

  • 1/2 cup vegetable oil
  • juice of two limes
  • 1/2 cup packed cilantro
  • 1 tbs honey
  • 1 tsp cumin
  • 1 large clove garlic
  • salt and pepper to taste

Directions:

  1. Preheat the oven to 400 degrees.
  2. Lay the sweet potatoes on a cookie sheet. Drizzle with 2 tbs olive oil and 2 tbs of the chili-lime seasoning. Toss to coat. Lay in a single layer and bake in the oven until tender, about 30 minutes.
  3. While the sweet potatoes are cooking, cook the grains. Heat 3 cups of water to a boil and add the grains you are using with a pinch of salt. Cook until tender, about 30 minutes.
  4. Prepare the chickpeas by laying them on a second cookie sheet. Drizzle 1 tbs olive oil and the remaining 1 tsp chili-lime seasoning over top. Toss to coat and lay them back in a single layer. When the sweet potatoes have cooked for about 20 minutes, add the chickpeas to the oven. Cook for the remaining 10 minutes with the sweet potatoes.
  5. While the chickpeas are cooking, prepare the dressing. Combine all of the dressing ingredients in a small blender. Blend until smooth and season to taste with salt and pepper.
  6. When the grains, sweet potatoes, and chickpeas have finished cooking, prepare the bowls for serving. Layer 1 cup arugula, 2/3 cup of the mixed grains, and 1/4 of the sweet potatoes in each of four bowls. Top each bowl with approximately 1/4 cup chickpeas, 1/4 of an avocado, a few slices of red onion, and 2 tbs of crumbled Cotija. Divide the dressing among the bowls and serve immediately.

**You can buy frozen, pre-cooked brown rice or quinoa and save a step by just reheating to serve.


Marinated Flank Steak Tacos

Flank steak is one of those cuts of meat that we want to love, but seem to have a hard time preparing correctly. We tend to buy it in a pinch when we don’t want something as decadent as a ribeye. It’s thin like a strip steak but is still a tough cut of meat- it really tastes best after it has been marinated for a few hours, or ideally overnight. After a few attempts at marinating, we finally feel like we have a much better approach to flank steak.

What we love about this recipe is how vinegary the marinade is. The vinegar helps break down the steak and makes it much more tender than cooking it straight away. We have used the steak for tacos in this recipe, but it is versatile enough that you can eat it as is with grilled vegetables or with a drizzle of chimichurri

Marinated Flank Steak Tacos 
Makes: 4 servings 
Prep Time: 24 hours    Total Time: 25 hours 

Ingredients For The Steak: 

  • 1.5 – 2 lbs flank steak 
  • 3/4 cup olive oil 
  • 2/3 cup red wine vinegar 
  • 4 garlic cloves, smashed 
  • salt and pepper  

Ingredients For The Tacos: 

  • 8-12 tortillas, warmed 
  • 3/4 cup cotija cheese, crumbled 
  • 1/4 red onion, thinly sliced 
  • tomatillo salsa 
  • 1 lime, cut into wedges 

Directions: 

  1. Combine the olive oil, red wine vinegar, and smashed garlic in a gallon ziplock bag or a pyrex baking dish. Pat the flank steak dry with paper towel and season it well on both sides with salt and pepper. Add the flank steak to the marinade and refrigerate for at least 4 hours, ideally overnight. Remove from the refrigerator 15-20 minutes before you want to cook the steak to bring it back up to room temperature. 
  2. When it is time to cook the steak, heat a large cast iron skillet over medium-high heat. Let the pan get very hot, letting it get warm for a few minutes, before adding the steak. Cook the steak for 3-4 minutes per side, depending on how close to medium-rare you want the steak prepared. Remove the steak from the pan and let it rest for 8-10 minutes before slicing. 
  3. Serve the steak sliced in tacos with the taco ingredients listed above, or any preferred taco accompaniments. Slice the steak and serve immediately. 

Semi-Homemade Vegan Burrito Bowls

Tuck’s dad watched the documentary “Game Changers” on Netflix a few weeks ago and has been trying to eat vegan as much as possible since. Inspired by our usual Chipotle order, we made these tofu burrito bowls. We love the taste and texture of the tofu – it is loaded with spices and crumbled to resemble taco meat.This recipe falls into the semi-homemade category because we have purchased a majority of the burrito bowl toppings pre-made at the grocery store. We have included a recipe for the black bean and corn salsa, but you can purchase a similar product at the grocery store if you want to skip that step as well. Thanks to these grocery store helpers, this recipe comes together in under 30 minutes and is a healthy, filling recipe for a weeknight dinner. 

Semi-Homemade Vegan Burrito Bowls 
Makes: 4 servings 
Prep Time: 30 minutes    Total Time: 30 minutes 

Ingredients for the Burrito Bowls: 

  • 1 box firm tofu
  • 1 packet taco seasoning 
  • 1 package cilantro lime Right Rice (can sub pre-cooked brown rice) 
  • pico de gallo 
  • guacamole (you can use our recipe or buy it pre-made from the store!)

Ingredients for the Corn & Black Bean Salsa 

  • 1 can black beans, rinsed and drained 
  • 1 large ear of corn, kernels removed 
  • juice of 2 limes 
  • 1/4 red onion, diced 
  • 1/2 cup lightly packed cilantro 
  • 1/4 cup vegetable oil 
  • 2 tsp cumin 
  • salt and pepper to taste 

Directions: 

  1. Preheat the oven to 400 degrees. 
  2. Remove the tofu from its packaging and drain any excess water. Use paper towel or a kitchen towel to press the tofu and remove as much liquid from it as you can. Crumble the tofu and put it onto a cookie sheet, sprayed with cooking spray. Season the tofu well with taco seasoning, using your hands to coat well. Bake in the oven for 20-25 minutes, or until it is crispy but not dry. 
  3. While the tofu is cooking, cook the Right Rice according to package directions. It will take about 12 minutes to cook once you bring the water to a boil. 
  4. While the Right Rice is cooking, make the black bean and corn salsa. Gently mix all of the ingredients in the salsa (black beans – cumin) together in a large mixing bowl. Season to taste with salt and pepper.  
  5. Assemble the burrito bowls. Divide the Right Rice, tofu, and black bean salsa evenly amongst four bowls. Top with guacamole, pico de gallo, and any of your other favorite taco bowl ingredients. 

Spicy Enchiladas

The other night we were craving Mexican food and enchiladas was one of the first things that came to mind. Enchiladas are not normally on our menu rotation and we thought this was a fun way to mix up our routine. This recipe is a bit homemade and a bit store bought. By using pre-made enchilada sauce instead of making our own, we found that we were able to save time and not compromise flavor. The result of this dish is a cheesy, savory, can’t stop eating until you are licking the plate kind of dinner that the whole family will love.

Spicy Enchiladas

Makes:6-8 servings

Prep Time: 20 minutes Total Time: 35 minutes

Ingredients:

  • 2 tbs olive oil
  • 2 garlic cloves, minced
  • 1 white onion, diced
  • 2 lbs ground beef
  • 1- 4.5 oz can diced green chiles
  • 2 tbs chili powder
  • 2 tsp cayenne powder
  • 2 tsp salt
  • 1 package of tortillas (we used whole wheat, but whatever floats your boat will do)
  • 4 cups of enchilada sauce
  • 2 cups shredded cheddar
  • Optional toppings: sour cream, guacamole, olives, cilantro

Directions:

  1. Preheat the oven to 350 degrees.
  2. Heat the olive oil in a deep pan over medium heat. Add the garlic and onion and sauté for 5 minutes until the onions are translucent.
  3. Add in the ground beef and use a spatula to break the beef up into small pieces. Continue to “chop” and stir the beef for 5 minutes, or until the beef is mostly cooked through. Add the green chiles, chili powder, cayenne powder and salt and stir until all of the ingredients are well incorporated and the beef is thoroughly cooked (about 2 minutes). Remove from the heat.
  4. Put 1/4 – 1/2 cup of the beef mixture into a tortilla and roll in up as thinly as possible. This does not have to be perfect, just try to be consistent with portions. Place the tortilla in a large baking dish (must be at least 2 inches deep). Continue this process until the baking dish is full with tortillas. If you have extra ground beef, pour it over the top of the tortillas.
  5. Pour the enchilada sauce evenly over the top of the tortillas. You will want to be sure the tortillas are fully covered. Sprinkle the cheese on top and place in the oven for 10 minutes.
  6. Serve warm and top with sour cream, guacamole or any other extras you would like!