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Mexican Ceviche
Appetizer Mexican

Mexican Ceviche

4.6

Prep
30 min
Cook
Total
120 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place shrimp in a bowl. You may either coarsely chop the shrimp, or leave them whole, depending on your preference. Add lemon juice, covering shrimp completely. Cover and refrigerate for 30 minutes, or until opaque and slightly firm.
  3. 3 Add onions, tomato, cucumber, radishes, and garlic; toss to combine. Gradually add jalapeño and cilantro to desired taste (jalapeño will grow stronger while marinating).
  4. 4 Stir in tomato and clam juice cocktail to desired consistency.
  5. 5 Cover and refrigerate for 1 hour. Serve chilled with tortilla chips.

By PHXGURL

Verde Chilaquiles with Eggs
Breakfast Mexican

Verde Chilaquiles with Eggs

5.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Heat oil in a large skillet over medium heat. Add onion and jalapeno; cook, stirring occasionally, until onion begins to brown, about 10 minutes. Transfer to a very large bowl. Add salsa, chicken, chips, olives, and cilantro. Toss to coat, breaking chips slightly. Transfer to a 9x13-inch baking dish.
  3. 3 Use the bottom of a custard or measuring cup to make 8 indentations in the chip mixture. Crack 1 egg into each indentation. Sprinkle eggs evenly with salt and black pepper.
  4. 4 Bake until eggs are set and tortilla chips are softened and browned at edges, 20 to 25 minutes. Sprinkle with cotija cheese, radishes, and avocado.

By oceanman99507

Mahi Mahi Ceviche
Appetizer Mexican

Mahi Mahi Ceviche

4.9

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Stir mahi mahi, lime juice, lemon juice, jalapeno pepper, salt, oregano, and cayenne pepper together in a bowl. Press down fish to completely immerse in liquid. Cover the bowl with plastic wrap and press plastic wrap down so that it is touching the fish. Refrigerate for at least 1 hour, or up to 6 hours.
  2. 2 Stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into mahi mahi mixture until completely coated. Season with salt.

By John Mitzewich

Vegetarian Mexican Casserole
Dinner Mexican

Vegetarian Mexican Casserole

5.0

Prep
35 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F.
  2. 2 Heat oil in large skillet over medium-high heat. Add garlic and cook until aromatic, about 30 seconds. Add tomatillos and cook, stirring often, until tender, about 5 minutes. Stir in black beans, tomatoes, cumin, ancho powder, salt, and cook, smashing beans and tomatoes with a spoon, until warmed through, 5 minutes. Add brown and Spanish rice. Bring to boil, then reduce heat and simmer until rice is tender and warmed through, 2 minutes. Remove from heat.
  3. 3 Spread 1 1/2 cups of rice mixture into a 9x13-inch baking dish. Sprinkle with 1/2 cup chips. Repeat process with remaining rice mixture and chips. Top with cheese and bake in preheated oven until cheese is melted and bubbling, about 15 minutes.
  4. 4 Top with radishes and cilantro. Serve immediately.

By Uncle Ben's

Caldo de Res (Mexican Beef Soup)
Soup Mexican

Caldo de Res (Mexican Beef Soup)

4.9

Prep
30 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cut the meat from the beef bones into about ½-inch pieces, leaving some on the bones.
  3. 3 Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.
  4. 4 Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by ½ inch. If not, add some water to compensate.
  5. 5 Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.
  6. 6 Pour in 4 cups water, and return to a simmer. Add carrots and 1/4 cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes.
  7. 7 Ladle soup into large bowls, including some meat, vegetables, and bones.
  8. 8 Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes. Enjoy!

By LKONIS

Slow Cooker Chicken Pozole Blanco
Soup Mexican

Slow Cooker Chicken Pozole Blanco

4.6

Prep
20 min
Cook
180 min
Total
200 min

Instructions

  1. 1 Pat chicken dry with paper towels and season with salt and pepper.
  2. 2 Heat oil in a large skillet over medium-high heat. Add chicken and brown lightly, about 2 minutes per side. Transfer chicken to a 6-quart slow cooker.
  3. 3 Cook onion in the same skillet over medium heat until softened, 2 to 3 minutes. Stir in garlic, minced chile, and bouillon powder; continue cooking for 1 minute. Pour in 1 cup water and stir well. Remove from heat and pour into the slow cooker. Add remaining 7 cups water, hominy, lime juice, oregano, and bay leaf to the slow cooker.
  4. 4 Cover and cook on Low for 4 to 6 hours or High for 3 to 4 hours. Soup is ready when chicken is tender and easily pulled apart. Shred chicken using 2 forks. Ladle soup into bowls and let guests garnish soup as desired.

By Mazola

Red Chile Pozole
Dinner Mexican

Red Chile Pozole

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Heat a large Dutch oven or pot over medium heat. Add 2 tablespoons olive oil, then onion, celery and garlic. Cook 3 minutes, stirring occasionally, then add the zucchini. Cook 5 more minutes, until zucchini is slightly softened, then remove from heat. Transfer vegetables to a plate and reserve.
  2. 2 Return pot to medium heat. Add remaining 1 tablespoon olive oil, then Protein Starter. Using a wooden spoon, break apart into pieces about 1/2-inch big. Cook 8 to 10 minutes or until Protein Starter is lightly golden. Add ancho chile, adobo sauce, ground cumin, and chile powder. Cook 2 more minutes, breaking up ancho chile with spoon.
  3. 3 Add vegetable broth, hominy, bay leaves, oregano, and reserved vegetable mixture. Bring to a simmer over medium-high heat, then reduce to medium-low heat and cook 10 to 12 minutes or until vegetables are tender. Season with kosher salt, if desired.
  4. 4 To serve, top with cilantro leaves, diced avocado, and radishes. Serve with lime wedges and tortilla chips, if desired.

By Allrecipes Member

Barbacoa Tacos
Dinner Mexican

Barbacoa Tacos

5.0

Prep
45 min
Cook
120 min
Total
165 min

Instructions

  1. 1 Heat a large cast iron skillet over medium-high. Arrange whole tomatoes, onions (cut-side down), and garlic in the dry skillet in a single layer, working in batches if needed. Cook, turning occasionally, until charred on all sides, about 6 minutes for the garlic and about 12 minutes for the onions and tomatoes.
  2. 2 Transfer charred vegetables to a blender and add chipotle peppers. Process until smooth, about 1 minute.
  3. 3 Stir salt, chili powder, cumin, and black pepper together in a small bowl; season beef evenly with salt mixture.
  4. 4 Heat oil in a Dutch oven over medium-high heat. Add beef in batches and cook, turning occasionally, until browned on all sides, about 3 minutes per side. Transfer browned beef to a large plate.
  5. 5 Pour water into the Dutch oven and scrape up any browned bits from the bottom of the pan. Stir in onion-tomato mixture, brown sugar, oregano, and bay leaves. Reduce heat to medium-low and bring to a simmer.
  6. 6 Nestle beef back into pot and cover. Cook, stirring and re-nestling beef occasionally (about every 20 to 30 minutes), until beef is tender and pulls easily apart with a fork, 1 hour and 45 minutes to 2 hours and 15 minutes. Remove bay leaves and discard.
  7. 7 Remove beef from Dutch oven, place on cutting board; shred beef using 2 forks.
  8. 8 Return beef to the Dutch oven, add lime juice, and stir to combine.
  9. 9 Serve in corn tortillas with avocado, radishes, and cilantro.

By Jasmine

Baked Puffy Fish Tacos
Dinner Mexican

Baked Puffy Fish Tacos

4.2

Prep
15 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk sour cream, mayonnaise, chipotle powder, salt, hot sauce, and lime juice for sauce in a bowl until smooth. Taste and adjust as needed. Refrigerate until needed.
  3. 3 Cut fish into eight 1 ½-inch pieces.
  4. 4 Transfer fish to a bowl; add olive oil, salt, cumin, chipotle pepper, and chili powder. Toss with tongs, thoroughly but gently, until coated. Let fish marinate in the refrigerator for 15 minutes.
  5. 5 Meanwhile, preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper. Toss cabbage, salt, lime juice, and dried oregano together in a bowl with your hands until coated.
  6. 6 Place 2 tortillas on the prepared baking sheet and coat lightly on both sides with some olive oil. Place 3 ounces of sliced fish on each tortilla, on only one side so that you can fold the tacos after baking.
  7. 7 Bake in the center of the preheated oven until fish flakes easily with a fork and tortillas are browned and puffy, 7 to 8 minutes.
  8. 8 Fold tacos in the center of each tortilla to crease. Top with cabbage, followed by jalapenos, radishes, and sauce. Sprinkle with cilantro and serve with lime wedges to squeeze over. Repeat for remaining 2 tacos.
  9. 9 Serve and enjoy!

By John Mitzewich

Carne Asada Tacos or Al Pastor Tacos
Dinner Mexican

Carne Asada Tacos or Al Pastor Tacos

4.5

Prep
25 min
Cook
15 min
Total
400 min

Instructions

  1. 1 Place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. Spread paste on both sides of the flank steak. Wrap steak in plastic and refrigerate at least 6 hours to overnight.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove excess marinade from flank steak.
  3. 3 Grill steak until it begins to firm and is hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Chop steak into small pieces and transfer to a platter; cover and keep warm until ready to serve.
  4. 4 Place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend; pulse until desired consistency. Add water if the salsa becomes too thick. Transfer salsa to a bowl.
  5. 5 Heat tortillas on a microwave safe plate until warm, about 1 minute.
  6. 6 Serve beef over stacks of two corn tortillas with salsa and sprinkle with remaining 1/2 chopped onion, radishes, and cilantro.

By Vic Voss

Grilled Lemon Pepper Radishes
Side Dish

Grilled Lemon Pepper Radishes

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat.
  2. 2 Place radishes on a sheet of foil. Sprinkle lemon pepper seasoning over the radishes and scatter butter over the top. Seal the foil into a packet.
  3. 3 Place packet on the grill and cook for 10 minutes. Shake packet and grill until radishes are tender, about 8 more minutes.

By Soup Loving Nicole

Grilled Radishes in Foil
Side Dish

Grilled Radishes in Foil

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat.
  2. 2 Cut radishes in half. If the radishes are very large, cut them into quarters. Place radishes on a large piece of heavy-duty foil. Sprinkle with Montreal steak seasoning and scatter butter chunks over radishes. Fold the sides of the aluminum foil in to form a sealed packet.
  3. 3 Place foil packet on the grill, close lid, and grill for 15 minutes, flipping every 5 minutes. If you like the radishes extra caramelized, grill for 3 to 5 minutes longer.

By France Cevallos

Radish Dip
Appetizer

Radish Dip

4.1

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place garlic in the container of a food processor, and pulse until finely minced. Add radishes, and mince. Add cream cheese, and mix until well blended. Transfer to a serving dish, and chill until serving.

By Kris Frame Bethune

Roasted Carrots and Radishes
Dinner

Roasted Carrots and Radishes

4.0

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Combine radishes and carrots on a rimmed baking sheet and drizzle with olive oil. Sprinkle with garlic salt and lemon-pepper seasoning; toss to coat.
  3. 3 Roast in the preheated oven until tender, 20 to 25 minutes.

By Kathleen

Garlic-Roasted Radishes
Dinner

Garlic-Roasted Radishes

4.5

Prep
10 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Trim the ends of the radishes and cut into thirds.
  3. 3 Mix radishes, oil, garlic, salt, parsley, rosemary, and pepper together. Transfer to a rimmed baking sheet.
  4. 4 Roast in the preheated oven until tender, about 35 minutes. Let cool a bit before eating.

By Sabrina LaDane Cudd

Sautéed Radishes
Side Dish Other

Sautéed Radishes

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat butter in a skillet over low heat; arrange radishes, cut-side down, in the melted butter. Season with salt and black pepper. Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.

By jennifer263

Easy Pickled Red Radishes

Easy Pickled Red Radishes

3.0

Prep
5 min
Cook
2 min
Total
127 min

Instructions

  1. 1 Mix water, rice vinegar, sugar, and salt together in a microwave-safe bowl. Heat in the microwave for 1 minute and 30 seconds, stopping to stir every 30 seconds, or until sugar has completely dissolved. Continue warming and stirring for 30 seconds at a time, if necessary.
  2. 2 Place radish rounds into a canning jar. Pour vinegar mixture into the jar and top with a lid. Let pickle for at least 2 hours to develop the flavor.

By Diana71

Roasted Radishes with Radish Greens
Dinner

Roasted Radishes with Radish Greens

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Cut greens from radishes. Rinse and soak greens until all grit is removed and the water is clear; set aside to dry. Rinse and dry radishes; cut in half.
  3. 3 Stir butter, 1 teaspoon garlic, salt, and pepper together in a medium bowl. Add radishes and toss to coat. Arrange radishes, cut-sides down, on a baking sheet.
  4. 4 Roast in the preheated oven until radishes are soft enough to easily cut through with a fork, 15 to 20 minutes.
  5. 5 While radishes are roasting, heat olive oil in a large skillet over low heat. Sauté onion in hot oil until almost soft, about 5 minutes. Add greens and remaining 1 teaspoon garlic. Sauté until greens are wilted, 5 to 8 minutes.
  6. 6 Divide sautéed greens and onions among serving plates and top with roasted radishes.

By Leigh Ann

Roasted Radishes with Onions
Dinner

Roasted Radishes with Onions

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place radishes and onion in a medium bowl. Sprinkle with lemon zest, thyme, dill, garlic powder, salt, and pepper. Drizzle with olive oil and toss to coat. Spread on the baking sheet in an even layer.
  3. 3 Roast in the preheated oven, stirring every 5 to 10 minutes, until edges are beginning to brown and radishes are fork-tender, 20 to 25 minutes. Taste and season with additional salt, if desired.

By France Cevallos

Roasted Radishes
Dinner American

Roasted Radishes

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Cut radishes into halves; cut any large radishes into quarters. Stir olive oil and thyme together in a bowl and toss radishes in mixture to coat. Spread radishes onto prepared baking sheet; sprinkle with salt.
  3. 3 Roast in the preheated oven until tender but firm in the centers, tossing every 5 minutes, 15 to 20 minutes. Drizzle with lemon juice.

By Deeli

Grilled Radishes
Dinner American

Grilled Radishes

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the grill for high heat.
  2. 2 Place the radishes, garlic, butter, and ice cube on a double layer of aluminum foil large enough to wrap contents. Season with salt and pepper. Tightly seal foil around contents.
  3. 3 Place foil packet on the grill, and cook 20 minutes, or until radishes are tender.

By librarylady

Lettuce with Hot Bacon Dressing
Side Dish

Lettuce with Hot Bacon Dressing

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place egg in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let egg stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve excess grease.
  3. 3 Add onions to skillet with reserved grease and cook until tender. Add bacon, vinegar, water, sugar and salt. Stir and bring to boil.
  4. 4 Place lettuce in a large bowl. Pour hot dressing over and toss well. Garnish with egg and radishes.

By Vera