Tag Archives: Mexican food

Ceviche – Recipe of the Week

Image by lunamarina

Since we have been talking about eating close to nature, this seemed like the perfect recipe to share with you this week. Use all fresh ingredients and enjoy this deliciously healthy, traditional Mexican dish.  It comes from my cookbook, Mexican Favorites – 21 Traditional Recipes This light and refreshing dish can be served as an appetizer or side dish for lunch or brunch. I first discovered ceviche when I was working in Houston, TX, and loved it. I finally realized I could make it myself. If you use very fresh fish, I promise it will be amazing.


  • 1½ pounds fresh sea bass or flounder deboned and cut into ½” pieces.
  • (Any fish or shellfish will work. Scallops and shrimp are especially good)
  • 7 whole fresh limes (enough Juice to cover fish)
  • 3 medium tomatoes, seeds removed and diced
  • 1 small red onion, sliced very thin and cut in small pieces
  • 1 whole avocado, ripe, but firm, cut into ½” cubes
  • 1 tablespoon fresh cilantro, finely chopped
  • ¼ cup fresh oregano, finely chopped, (or substitute 2 teaspoons dried)
  • 1 teaspoon salt
  • ¼ teaspoon freshly-ground black pepper
  • Lime wedges and avocado slices for garnish


  1. Dice the fish (approximately ½” cubes. (If using shrimp be sure to use cleaned, de-veined and steamed or parboiled shrimp).
  2. Spread out fish (except shrimp) in a non-metallic bowl. Squeeze juice of 6 limes and pour over the mixed seafood to cover it completely – use more limes if necessary.
  3. Cover the dish with plastic wrap and refrigerate overnight. (This step cooks the fish, do not marinate shrimp, they tend to get tough).

An hour or two before serving:

  1. Chop and diced the tomatoes, onions, avocado and herbs.
  2. Drain the marinated seafood in a colander to remove excess lime juice and pat dry with paper towels and place in a mixing bowl.
  3. Add shrimp, vegetables and seasonings to the marinated seafood.
  4. Squeeze juice of one lime and sprinkle over the mixture and toss well.
  5. Refrigerate until ready to serve.
  6. When ready to serve, arrange in individual serving bowls.

Garnish with lime and avocado slices. Servings: Varies – depends on whether it is an appetizer or main dish.  Cooking Time (in lime juice): 8 hours

Recipe Tips

  • You can alter the recipe to suit your own taste. Make it as spicy or as mild as you wish.
  •  Do not marinate shrimp, it will get tough. Steam or parboil the shrimp and add them to the mix a few hours before serving.


Homemade Taco Seasoning – Recipe of the Day

Homemade Taco Seasoning
Image by Rachel

This Homemade Taco Seasoning recipe only takes a couple minutes to put together and costs less than buying pre-packaged taco seasoning. It also has less salt and no artificial additives or preservatives.


  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons garlic powder
  • .5 teaspoon crushed red pepper flakes
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 2 teaspoon black pepper


  1. Place all ingredients in an airtight container and shake well to combine.
  2. Use 2 – 3 tablespoons per pound of ground beef (adjust amount to your personal taste).

NOTE: Can also be made in larger batches and stored in an air tight container for up to 6 months.

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Chicken Chilaquiles

[typography font=”Myriad Pro” size=”24″ size_format=”px” color=”#bd2020″] Chicken Chilaquiles – A Traditional Mexican Dish[/typography]

Chicken Chilaquiles is a traditional Mexican dish that is usually served for breakfast . . .  but, it also makes an excellent dinner entree. This is a simplified version of the original which was made with fried tortilla strips. It is incredibly easy and tasty and one of my favorites!

Image by Rob Pongsajapan
Image by Rob Pongsajapan


  • 2 large boneless skinless chicken breasts
  • 2 cups chicken broth
  • 2 cups enchilada sauce (red or green) Good brands: El Paso or  Las Palmas
  • 6 cups tortilla chips (regular, not flavored)
  • 10 large eggs
  • 1 cup milk
  • 1½ cups Mexican Style cheese, shredded
  • 1 can Ortega® jalapenos
  • 1 small to medium red or white onion, chopped
  • 2 tablespoons vegetable oil (or cooking spray)
  • 1 teaspoon  salt
  • Sour cream for topping (optional)
  • 1 whole avocado, peeled and mashed with salt and pepper to taste 


  1. In a large cooking pan, add 1/2 cup enchilada sauce, 2 cups chicken broth and stir.
  2. Boil the chicken breasts until cooked through  ~ 30 minutes.
  3. Remove the chicken from the sauce and shred with a fork or break into small pieces.
  4. Set chicken aside
  5. Preheat the oven to 400F
  6. Whisk eggs and milk together, add cheese
  7. In a pan large enough to hold all the ingredients, sauté onion in oil
  8. Add salt and jalapenos (optional)
  9. Cook and stir for a few minutes.
  10. Add the egg mixture and thicken for a minute or so
  11. In a large bag, add chips and remaining enchilada sauce
  12. Shake until sauce has coated the chips
  13. Immediately add chips to the egg mixture and stir until eggs have coated the chips (the eggs will be a bit runny)
  14. Mix in the shredded chicken
  15. Pour into greased casserole pan (9 X 13) and top with remaining cheese and additional sauce
  16. Bake for 10 minutes to finish cooking egg and melt the cheese
  17. Serve immediately

Servings: 6

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Beef Fajitas – Busy Mom’s Slow Cooker Recipe #1

[typography font=”Myriad Pro” size=”24″ size_format=”px” color=”#b01025″]Beef Fajitas for the Slow Cooker[/typography]

Beef Fajitas
Image by Steven Depolo

Beef Fajitas were virtually unknown a decade or two ago, but quickly became a favorite among the numerous fans of Mexican food. They give you the wonderful spicy flavors, without the fat and heavy sauces found in many Mexican dishes (which I love, but try to limit my intake). Beef Fajitas are a delicious alternative and this recipe makes the preparation remarkably simple.


  • 3 lb. beef roast
  • Chili powder
  • 1 green bell pepper, chopped
  • 1 large red onion, chopped
  • 2 small cans diced tomatoes
  • 1 small can cream of mushroom
  • ½ teaspoon oregano
  • 1 can Ortega™ diced green chilies
  • 2 cups red beans, uncooked


  1. Rub all sides of the roast thoroughly with chili powder.
  2. Place the roast in the bottom of a slow cooker.
  3. Combine the remaining ingredients together in a mixing bowl and slowly pour the mixture into the cooker, but not over the top of the roast.
  4. Cover and cook on medium-high for 8 to 10 hours. (Beans and meat should be tender.)
  5. Remove the meat from the crock-pot and shred or slice in very thin pieces.
  6. Serve with warm small flour tortillas, sour cream, cheese, chopped onions, guacamole and the bean sauce from the slow cooker.
  7. This is such a filling meal that other dishes are  unnecessary.

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