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Zucchini Chip Nachos
Lunch Mexican

Zucchini Chip Nachos

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Trim ends of zucchini; use a mandoline on the thinnest setting to cut zucchini into 1/8-inch slices. Place slices on a plate lined with paper towels, top with additional paper towels, and press down to remove excess moisture.
  2. 2 Place zucchini slices on a cutting board and lightly mist with cooking spray. Turn slices over and sprinkle with taco seasoning; lightly mist this side with cooking spray as well. Place slices seasoned-side up on a microwave-safe plate, making sure none are overlapping. Cook in the microwave on high power for 2 minutes and 30 seconds. Carefully flip slices over and cook 30 seconds more. Repeat with remaining zucchini.
  3. 3 Divide chips between 2 microwave-safe plates. Add black olives, red onion, jalapeno peppers, and Cheddar cheese. Microwave on high power until cheese is melted, about 30 seconds.

By Soup Loving Nicole

Easy Doritos Taco Salad
Lunch Mexican

Easy Doritos Taco Salad

4.4

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Cook ground beef in a skillet over medium heat, breaking it up as it cooks, until browned and crumbly, about 10 minutes. Drain and discard excess grease; stir taco seasoning into beef. Cool beef mixture.
  2. 2 Combine beef mixture, Cheddar cheese, ranch dressing, Italian dressing, and onion in a large bowl. Chill until cold, at least 30 minutes.
  3. 3 Gently stir in lettuce and tortilla chips just before serving.

By JessicaStrayer

Andouille and Poblano Quesadillas
Lunch Mexican

Andouille and Poblano Quesadillas

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat 1 tablespoon of canola oil in a large skillet over medium heat. Stir in the diced sausage, poblano pepper, red pepper, red onion, and corn. Cook until soft, about 15 minutes.
  2. 2 Spoon 1/4 of the sausage mixture on one half of each tortilla; top each with 1/2 cup cheese. Fold over tortillas to make a half moon shapes. Repeat with remaining ingredients.
  3. 3 Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat. Cook quesadillas until the cheese is melted and the tortilla is brown and crispy, about 5 minutes per side. Cut each quesadilla into 4 wedges, and top with sour cream and salsa, if desired.

By Stephanie S

Cilantro Tomato Corn Salad
Lunch Mexican

Cilantro Tomato Corn Salad

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl.
  2. 2 Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.

By Ds R

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

Guacamole Salad
Lunch Mexican

Guacamole Salad

4.5

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Lightly toss avocados, tomatoes, red onion, cucumber, jalapeno, and corn in a salad bowl until well mixed, and sprinkle with garlic salt, salt, and black pepper.
  2. 2 Mix lime juice with olive oil in a small bowl, and pour over the salad. Chill for at least 30 minutes before serving.

By yogurtraisin

Spicy Shrimp Tacos
Lunch Mexican

Spicy Shrimp Tacos

4.6

Prep
30 min
Cook
5 min
Total
35 min

Instructions

  1. 1 In a small mixing bowl, combine the ranch dressing and Sriracha. Reserve refrigerated.
  2. 2 In a separate mixing bowl, combine shrimp, salt, black pepper, red pepper flakes, and lime juice. Toss to combine.
  3. 3 Heat a saute pan over medium high heat until hot. Add olive oil, then the shrimp, and saute until pink and cooked through (about 2 to 3 minutes), turning often to cook evenly.
  4. 4 To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1 tbsp. diced mango and 1 tbsp. diced onions. Drizzle with Sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top.

By Mission Foods

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

Baja Salad
Lunch Mexican

Baja Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine romaine, tomato, avocado, cucumber, feta cheese, onion, corn, and black beans in a large bowl; toss well. Sprinkle tortilla chips over salad.
  2. 2 Whisk olive oil, lemon juice, cumin, salt, and black pepper together in a bowl until dressing is smooth; drizzle over salad and toss to coat.

By startrooper3000

Amazing Mexican Quinoa Salad
Lunch Mexican

Amazing Mexican Quinoa Salad

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
  2. 2 Whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours.
  3. 3 Stir salad again before serving.

By Rita

Kiki's Mexican Chicken Salad
Lunch Mexican

Kiki's Mexican Chicken Salad

4.3

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 In a large bowl, gently mix chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro.
  2. 2 In a separate bowl, mix sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce. Pour over salad and toss to coat. Cover and refrigerate at least 1 hour before serving.

By KIKI810

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

Green Bean and Stuffed Olive Salad
Lunch

Green Bean and Stuffed Olive Salad

3.2

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place the green beans and onion in a large resealable plastic bag. Pour in the olives and liquid. Seal bag, and marinate at least 1 hour, turning occasionally. Serve over lettuce leaves, and sprinkle with bacon bits.

By CAROLINECOOKS

Simply Delicious Ranch Chicken Salad
Lunch

Simply Delicious Ranch Chicken Salad

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces.
  2. 2 Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.

By My Hot Southern Mess

Avocado Toast with Grilled Cheese
Lunch

Avocado Toast with Grilled Cheese

5.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Place bread slices on a baking sheet under the preheated broiler until toasted, 1 to 2 minutes.
  3. 3 Mix together mashed avocados, red onion, and cilantro in a bowl. Spread on toasted bread and sprinkle with Parmesan cheese.
  4. 4 Return to broiler until cheese is melted, 2 to 3 minutes.

By Charles Wees

Shrimp and Pea Salad
Lunch

Shrimp and Pea Salad

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
  2. 2 Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
  3. 3 Arrange lettuce onto 4 plates; top with shrimp mixture.

By Crystal

Marinated Beet Salad
Lunch

Marinated Beet Salad

4.8

Prep
10 min
Cook
10 min
Total
260 min

Instructions

  1. 1 Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
  2. 2 In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
  3. 3 Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

By Myra

Cucumber Avocado Salad
Lunch

Cucumber Avocado Salad

4.3

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Place the cucumber, onion, dill, garlic, sugar, and salt in a mixing bowl, and toss. Refrigerate for 20 minutes.
  2. 2 Gently toss the avocado with the cucumber mixture. Refrigerate mixture 10 minutes more. Remove from the refrigerator, and drain. Remove and discard garlic. Toss the cucumber mixture again with the red wine vinegar.

By GrapeJuiceMama