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Traditional Mexican Street Tacos
Lunch Mexican

Traditional Mexican Street Tacos

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place a paper towel on a microwave-safe plate and top with tortillas; heat in the microwave for 10 seconds.
  2. 2 Place chicken in a microwave-safe bowl; heat in the microwave until heated through, 30 seconds to 1 minute.
  3. 3 Layer chicken, cilantro, onion, and guacamole, in that order, onto each tortilla. Squeeze lime juice over each taco.

By I 3 Cooking

Across the Border Tequila Shrimp
Lunch Mexican

Across the Border Tequila Shrimp

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Add garlic; cook and stir, about 30 seconds. Add shrimp; cook and stir until pink, about 3 minutes. Add tequila and lime juice; season with salt and chili powder. Simmer until liquid has evaporated, about 3 minutes more.
  2. 2 Pour shrimp on a serving plate; garnish with cilantro. Serve with lime wedges.

By IrvineHousewife

Cucumber, Mango, and Black Bean Salad
Lunch Mexican

Cucumber, Mango, and Black Bean Salad

3.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place black beans, cumin, and water in a microwave-safe bowl; heat in microwave on high for 1 minute. Mix mango, cucumber, jalapeno pepper, cilantro, lime juice, salt, and black pepper together in a bowl; stir in black beans. Serve immediately or chill in refrigerator before serving.

By Chrissy

Mexican Green Papaya Salad
Lunch Mexican

Mexican Green Papaya Salad

3.3

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Blend cilantro, garlic, lime juice, olive oil, brown sugar, chili powder, and salt in a blender until smooth.
  2. 2 Toss shredded papaya, black beans, corn, and red bell pepper together in a large mixing bowl; add dressing and toss to coat.
  3. 3 Cover bowl with plastic wrap and refrigerate at least 30 minutes.

By winnipegkaty

Salsa Salad
Lunch Mexican

Salsa Salad

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 In a large salad bowl, lightly mix the tomatoes, cilantro, green and red bell peppers, jalapeno peppers, green onions, and sweet red onion until thoroughly combined. Gently toss with avocado pieces, and squeeze lime juice over the salad. Sprinkle with salt to serve.

By Scratchcook

Tortas
Lunch Mexican

Tortas

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat a large skillet over medium heat. Pan-fry steaks to desired doneness, about 5 minutes on each side.
  2. 2 Slice rolls lengthwise. Spread about 1 tablespoon sour cream onto one side of each roll and top with about 1/3 cup mashed pinto beans per sandwich. Place 1 cooked round steak per sandwich on top of pinto beans.
  3. 3 Layer each sandwich with a portion of avocado slices, tomato slices, and sliced pickled jalapeños, about 1/2 cup shredded lettuce, 1/4 cup cilantro, and 1/4 cup crumbled queso fresco cheese.
  4. 4 Squeeze a lime wedge over each sandwich, close, and serve.

By Margo Hinkle

Corn Salad with Lime Vinaigrette
Lunch Mexican

Corn Salad with Lime Vinaigrette

4.6

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
  2. 2 Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
  3. 3 Cover bowl with plastic wrap and refrigerate at least 30 minutes.

By Jen

Mexicali Pasta Salad
Lunch Mexican

Mexicali Pasta Salad

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain
  2. 2 Combine black beans, corn, green chiles, bell pepper, dressing, cheese, green onions, cilantro, minced onion, taco seasoning, and lime juice together in a bowl. Stir in rotini gently, until combined.

By FoodLady

Mexican Bean and Rice Salad
Lunch Mexican

Mexican Bean and Rice Salad

4.4

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine brown rice, corn, kidney beans, black beans, onion, bell pepper, jalapeño peppers, cilantro, lime zest and juice, cumin, and garlic in a large bowl; gently toss until well mixed. Season with salt.
  2. 2 Refrigerate salad for 1 hour, toss again, and serve.

By TaraV1976

Black Bean Salad
Lunch Mexican

Black Bean Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.

By Merle Shinpoch

Mexican Mango Salad
Lunch Mexican

Mexican Mango Salad

4.6

Prep
35 min
Cook
Total
35 min

Instructions

  1. 1 Combine avocados, tomatoes, mango, mixed greens, romaine lettuce, red onion, and green onions in a large serving bowl. Toss until salad is evenly mixed.
  2. 2 Make dressing: Whisk together lime juice, olive oil, sugar, red pepper, cumin, salt, and black pepper in a medium bowl until blended.
  3. 3 Pour dressing over salad; toss briefly and serve.

By SherriRD

Mexican Orzo Salad
Lunch Mexican

Mexican Orzo Salad

4.5

Prep
25 min
Cook
10 min
Total
155 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain; transfer to a large bowl.
  2. 2 Add chickpeas, kidney beans, black beans, green onions, red onion, bell peppers, corn, cilantro, salt, and black pepper to the bowl. Drizzle oil and lime juice over salad, toss to coat. Refrigerate to chill before serving, at least 2 hours.

By Nancy

Chipotle Burgers with Avocado Salsa
Lunch Mexican

Chipotle Burgers with Avocado Salsa

4.6

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Place half the chopped cilantro into a large bowl and mix with ground beef, chipotle peppers in adobo sauce, mushrooms, and Worcestershire sauce. Set remaining cilantro aside. Form the beef mixture into 4 patties.
  3. 3 Lightly toss remaining cilantro in a bowl with avocado, onion, tomato, jalapeno peppers, lime juice, salt, and black pepper.
  4. 4 Grill burgers on the preheated grill until browned and no longer pink inside, about 5 minutes per side. Serve the burgers on onion rolls topped with avocado salsa.

By betsymica1

Pescado en Achiote (Mexican Fish in Annatto Sauce)
Lunch Mexican

Pescado en Achiote (Mexican Fish in Annatto Sauce)

4.8

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine ¾ cup water, ¼ onion, achiote paste, juice of 1 orange, juice of 2 limes, vinegar, garlic, 1 teaspoon Mexican oregano, salt, and black pepper in a blender; blend until smooth.
  3. 3 Season both sides of fish fillets with salt and black pepper; brush tops with melted butter. Place fillets in a baking dish; top with shrimp and cover with achiote sauce. Cover the baking dish with aluminum foil.
  4. 4 Bake in the preheated oven until fillets flake easily with a fork, about 30 minutes.
  5. 5 Meanwhile, place 1 sliced red onion and habaneros in a glass bowl. Add 1 cup water, juice of ½ orange, and juice of 1 lime; stir well. Season with 1 teaspoon salt, peppercorns, and 1 teaspoon Mexican oregano.
  6. 6 Serve fish and shrimp with achiote sauce; top with habanero sauce.

By Chef Gaby Cervello

Mexican Street Corn-Chicken Salad
Lunch Mexican

Mexican Street Corn-Chicken Salad

4.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
  2. 2 Add chicken, corn, and olives to dressing and toss to coat.
  3. 3 Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.

By Christa Lewis

Carne Asada Sandwich
Lunch Mexican

Carne Asada Sandwich

5.0

Prep
40 min
Cook
20 min
Total
360 min

Instructions

  1. 1 Combine mayonnaise, sour cream, 1/2 cup cilantro, green onions, 1 1/2 tablespoon ground chipotle peppers, 1 tablespoon lime juice, garlic basil spread, 1 teaspoon cumin, salt, and black pepper in a bowl. Stir until combined. Cover and refrigerate chipotle mayonnaise for at least 1 hour.
  2. 2 Combine beef tri-tip, Anaheim chile peppers, onion, red bell pepper, green bell pepper, juice of 1 lime, olive oil, garlic, red pepper flakes, 1 teaspoon cumin, 1 teaspoon ground chipotle pepper, smoked paprika, and Mexican oregano in a large bowl; season with salt and black pepper and toss to combine. Cover and refrigerate beef mixture for at least 4 hours.
  3. 3 Preheat oven to 500 degrees F (260 degrees C).
  4. 4 Heat a large pot or Dutch oven over medium-high heat. Add beef mixture and cook, stirring constantly, until onions soften and become golden and beef browns, 15 to 20 minutes. Stir in 1 cup chopped cilantro and jalapeno peppers.
  5. 5 Spread each hoagie bun with 2 tablespoons chipotle mayonnaise. Spoon beef mixture into buns and top each sandwich with 2 ounces Asiago cheese.
  6. 6 Place sandwiches on a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, about 5 minutes. Divide fresh avocado, cherry tomatoes, and 1/2 cup cilantro over the 4 sandwiches.

By Allrecipes

Spiralized Apple Salad
Lunch

Spiralized Apple Salad

4.0

Prep
15 min
Cook
3 min
Total
18 min

Instructions

  1. 1 Whisk olive oil, white balsamic vinegar, Dijon mustard, and honey in a small bowl to make dressing.
  2. 2 Cut Granny Smith and Red Delicious apples into noodles using a spiralizer fitted with the large shredding blade.
  3. 3 Place apple noodles in a large bowl and toss with lime juice to keep them from turning brown. Pour in dressing; mix gently until salad is combined.
  4. 4 Place pine nuts in a small skillet over medium-low heat. Toast pine nuts, shaking often, until golden brown, about 5 minutes. Sprinkle pine nuts over salad.

By lutzflcat

Cool Cucumber and Avocado Salad
Lunch

Cool Cucumber and Avocado Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place the cucumber slices into a colander set in the sink, and sprinkle with salt. Set aside and allow to drip.
  2. 2 In a salad bowl, mix together the red onion, red bell pepper, lime zest and juice, cilantro, sugar, curry powder, and hot pepper sauce until thoroughly combined and the sugar has dissolved. Drain the cucumber slices, and pat them dry with paper towels. Stir the cucumbers into the salad. Gently toss the avocados with the salad and serve.

By Barbara Kahian

Easy Ahi Tuna Poke
Lunch

Easy Ahi Tuna Poke

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk scallion, soy sauce, chili-garlic sauce, sesame oil, rice vinegar, and red pepper flakes in a bowl until thoroughly combined. Add tuna cubes and toss until well coated. Sprinkle sesame seeds on top.
  2. 2 Serve with avocado and fresh lime wedges.

By Cipher