#mexicanflavor

[forkfulofflavor]

Honey Mustard Chicken Tacos Ingredients: 1 (12-ounce) bag broccoli slaw mix (or regular coleslaw) 1 cup keto mayonnaise 2 tbsp white vinegar 2 tbsp Besti Monk fruit and Allulose Sweetener (substitute with regular sugar for non-keto) Pink salt, to taste Cracked black pepper, to taste 16 frozen chicken strips (use crispy or rotisserie strips for added flavor) 1 cup Keto Honey Mustard Sauce (substitute with store-bought honey mustard or make your own with regular honey) 8 keto tortillas (substitute with regular taco-size tortillas for non-keto) Directions: In a large mixing bowl, combine the broccoli slaw mix, mayonnaise, vinegar, sweetener, pink salt, and cracked black pepper. Mix well, cover with plastic wrap, and place in the refrigerator to chill. Cook the chicken strips according to the package directions until they are crispy and golden. While the chicken cooks, heat a large skillet over medium-high heat. Warm each tortilla on both sides until pliable. Alternatively, wrap the tortillas in a damp paper towel and microwave for 15-30 seconds until warm. To assemble, lay 2 chicken strips on each tortilla, top with a spoonful of broccoli slaw, and drizzle with honey mustard sauce. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 310 kcal | Servings: 8 tacos Tags: Honey Mustard Chicken Tacos combine the best of tangy, crispy, and creamy in every bite. The crispy chicken strips pair perfectly with a fresh broccoli slaw tossed in a light, tangy dressing, while a drizzle of honey mustard sauce adds just the right amount of sweetness. Whether you're in the mood for a quick lunch or an easy weeknight dinner, these tacos are sure to please your taste buds! Ideal for a low-carb or keto lifestyle, these tacos are versatile enough for all dietary preferences. The recipe uses keto tortillas and a keto-friendly honey mustard, but regular tortillas and store-bought honey mustard work just as well. Perfect for Taco Tuesday, these Honey Mustard Chicken Tacos are a guaranteed family favorite with a unique twist.

[nsdkrecipes]

Taco Salad

[typical-rich-bitch]

The guacamole, cheese, salsa, and crunchy tortilla chips on these Taco Burgers make them a mix of traditional burgers and Mexican flavors. A tasty treat for anyone who likes burgers!

Ingredients: 1 lb ground beef. 1 packet taco seasoning. 4 hamburger buns. 1 cup guacamole. 1 cup shredded cheese your choice. 1 cup salsa. 1 cup tortilla chips, crushed. Lettuce and tomato slices for garnish.

Instructions: Put the ground beef and taco seasoning in a bowl and mix them together. Make four burger patties from the mixture that you mixed well. Warm up your grill or pan on the stove by setting it on medium-high heat. You can grill or pan-fry the burger patties until they are done the way you like them. For medium-rare, they usually need four to five minutes on each side. Toast the buns on the grill or in a toaster until they are lightly browned while the burgers are cooking. Take the burgers off the heat and let them rest for one minute. Aside from the toast, put guacamole on the bottom half of every bun. Put a burger patty that has been cooked on top of the guacamole. Put cheese shreds on top of the burger patty. Place a big scoop of salsa on top of the cheese. Put broken up tortilla chips on top of the salsa. If you want, you can add lettuce and tomato slices on top. Last, put the top half of the bun on top of the burger that you just made. Serve your Taco Burgers right away and have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

Henry H

[mirabel-chan]

Grilled corn, a creamy mayo-sour cream sauce, and tangy cotija cheese make these Easy Mexican Street Corn Tacos taste great. They're great for making a quick and tasty meal that tastes like Mexican street food.

Ingredients: 4 ears of corn, husked and cleaned. 1/2 cup mayonnaise. 1/2 cup sour cream. 1/2 cup grated cotija cheese. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. 1/4 cup fresh cilantro, chopped. 8 small corn tortillas. 1 lime, cut into wedges. Salt and pepper to taste. Vegetable oil for grilling.

Instructions: Warm up the grill over medium-high heat. Add salt and pepper to each ear of corn after brushing it with vegetable oil. For about 10 to 15 minutes, turn the corn over on the grill every so often until it's charred and cooked all the way through. In a bowl, mix the mayonnaise, sour cream, 1/4 cup of cotija cheese, chili powder, and smoked paprika while the corn is cooking on the grill. Put away. Take the corn off the grill when it's done and let it cool down a bit. After that, cut the corn off the cob. For about 30 seconds on each side, warm the corn tortillas up on the grill. Cover each tortilla with a big spoonful of the mayo-sour cream mix. Add the grilled corn kernels on top and sprinkle the rest of the cotija cheese on top of that. Serve with lime wedges on the side and chopped cilantro on top. Have fun with your tasty Easy Mexican Street Corn Tacos!

Prep Time: 15 minutes

Cook Time: 15 minutes

Blaine Foster

[howsimlish]

A flavorful and vibrant fiesta chicken dish cooked in the Instant Pot, perfect for those following a keto diet.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup chicken broth. 1 can diced tomatoes with green chilies. 1 bell pepper, sliced. 1 onion, sliced. 2 cloves garlic, minced. 2 teaspoons chili powder. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1 tablespoon olive oil. 1/4 cup chopped fresh cilantro optional, for garnish. 1/4 cup shredded cheese optional, for garnish.

Instructions: Salt, pepper, garlic powder, onion powder, chili powder, and cumin can all be used to season chicken breasts. Set the Instant Pot to saut mode. Put in the minced garlic, sliced onion, sliced bell pepper, and olive oil. Cook the vegetables in oil until they are soft. Season the chicken breasts and put them in the Instant Pot. Mix in the chicken broth and tomato chunks with green chilies. Put the lid back on the Instant Pot and set it to high pressure for 8 minutes. After the food is done cooking, let it release naturally for 5 minutes and then do a quick release. Take the chicken breasts out of the Instant Pot and use forks to shred them. Put the chicken back in the pot and mix it well with the vegetables and sauce. If you want, you can serve it hot with fresh cilantro and shredded cheese on top.

Sidney Fritz

[simsncoffee]

Celebrate Cinco de Mayo with this Mexican-inspired charcuterie board, featuring a delightful assortment of chorizo, salami, cheeses, and vibrant toppings. It's the perfect addition to your festive gathering!

Ingredients: 2 cups of sliced chorizo. 2 cups of sliced salami. 1 cup of queso fresco cubes. 1 cup of manchego cheese slices. 1 cup of pickled jalapeos. 1 cup of sliced radishes. 1 cup of grape tomatoes. 1/2 cup of guacamole. 1/2 cup of salsa. 1/4 cup of cilantro leaves. Tortilla chips. Crusty bread slices.

Instructions: Arrange the chorizo and salami on a large serving board or platter. Place the queso fresco cubes and manchego cheese slices on the board, alternating them for variety. Distribute pickled jalapeos, sliced radishes, and grape tomatoes evenly across the board. Fill small bowls with guacamole and salsa, and place them on the board. Sprinkle cilantro leaves over the ingredients for a fresh touch. Add tortilla chips and crusty bread slices to the board for dipping and spreading. Serve and enjoy your Cinco de Mayo Mexican Charcuterie Board!

Monica

[storyofman]

This Warm Taco Dip with Refried Beans is a comforting and flavorful appetizer perfect for gatherings or game nights. It combines the creamy texture of refried beans with the bold flavors of taco seasoning and melted cheese, finished with fresh toppings for an extra kick.

Ingredients: 1 can refried beans. 1 cup shredded cheddar cheese. 1 cup sour cream. 1 packet taco seasoning. 1/2 cup diced tomatoes. 1/4 cup diced green onions. Tortilla chips for serving.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine the refried beans, sour cream, and taco seasoning until well blended. Spread the bean mixture evenly into a shallow baking dish. Sprinkle shredded cheddar cheese over the bean mixture. Top with diced tomatoes and green onions. Bake in the preheated oven for 20-25 minutes, or until the dip is heated through and the cheese is melted and bubbly. Remove from the oven and let it cool slightly before serving. Serve warm with tortilla chips.

MirandaN

[oldtownsanclemente]

🌮✨ Spice up your Taco Tuesday at Los Patios, the ultimate fiesta destination where you can indulge in mouthwatering tacos on the best day of the week! 🎉🇲🇽

Join the taco party at Los Patios and let the flavors dance on your palate! 💃🕺

[flipsidepoint]

Tuesday vibes at Casa Jimenez: A trio of tacos bringing joy to every plate! Dive into the flavorful world of Mexican cuisine and spice up your Tuesday with the perfect taco trio. 🌮💃

💜 Make sure to follow us!

[ickie-vickie]

5 quick and easy Cinco de Mayo recipes Looking for quick and flavorful dishes to celebrate Cinco de Mayo? Look no further. These 5 simple recipes will transport your taste buds to the heart of Mexico.

[roryparnellmooney]

Mexican Chicken Recipes Indulge your taste buds in a symphony of vibrant Mexican flavors with these delightful chicken recipes that will transport you to sun-kissed Mexican gardens.

[forkfulofflavor]

Chicken Pozole Verde Soup Ingredients: 2 tablespoons olive oil 1 large onion, peeled and chopped 1 jalapeño pepper, seeded, deveined, and chopped 2 poblano peppers, seeded and chopped 6 garlic cloves, minced 1 pound tomatillos, husked, rinsed, and quartered 8 cups chicken broth, divided 1 small bunch fresh cilantro (leaves and tender stems) 2 teaspoons dried oregano 2 teaspoons ground cumin 1 teaspoon ground coriander 1 bay leaf 1 teaspoon salt 2 pounds boneless, skinless chicken thighs or breasts 2 (15-ounce) cans hominy, drained and rinsed 1 teaspoon chicken bouillon (optional, to taste) Ground black pepper, to taste Toppings (optional): Thinly sliced radishes, sliced avocado, sliced jalapeños, lime wedges, fresh cilantro, shredded cabbage, tortilla chips Directions: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions, jalapeño, and poblano peppers, and sauté for 3-4 minutes until the onions start to turn translucent. Add garlic and tomatillos, stirring regularly, and cook for 4-5 minutes or until the peppers have softened. Remove from heat. Transfer the onion mixture to a blender, and add about 1 cup of chicken broth. Add fresh cilantro and blend until smooth, adding additional broth if needed. Return the blended mixture to the pot, and add the remaining chicken broth, dried oregano, ground cumin, ground coriander, bay leaf, and salt. Stir well to combine. Place the chicken in the pot and bring the mixture to a boil over medium heat. Reduce heat to low, partially cover, and simmer for 30 minutes or until the chicken is tender and fully cooked. Remove the chicken from the pot, shred it with two forks, and return it to the pot. Stir in the hominy. Cook the soup uncovered for 10 minutes over medium heat. Taste and adjust seasoning with chicken bouillon, salt, and black pepper as needed. Let it simmer for an additional 5 minutes. Serve the soup in bowls, garnished with your favorite toppings like sliced radishes, avocado, jalapeños, lime wedges, fresh cilantro, shredded cabbage, and tortilla chips. Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes | Calories: 310 kcal | Servings: 6 This Chicken Pozole Verde Soup is a vibrant and flavorful twist on the classic Mexican dish, offering a rich broth filled with tomatillos, cilantro, and a hint of spice. The tender chicken, hearty hominy, and fresh herbs come together to create a satisfying meal perfect for any chilly evening. Topped with sliced radishes, creamy avocado, and crispy tortilla chips, this soup is both nourishing and delicious. Ideal for sharing with family or friends, this pozole verde brings warmth and bold flavors to your table. Customize with your favorite toppings to create a colorful and delicious bowl that’s as pleasing to the eye as it is to the taste buds. Each bite captures the essence of traditional Mexican comfort food, making this soup a must-have addition to your recipe collection.

[tastyreceips]

Heavenly Homemade Guacamole

[sahsashas]

Bob Armstrong Chile con Queso Recipe Bon Appetit Get ready to impress your taste buds with Bob Armstrong's mouthwatering Chile con Queso recipe. Follow these simple steps and enjoy a crowd-pleasing appetizer.

[benonceandthefankettes]

A foodie tour of 4 of the best Mexican restaurants in San Diego, CA. Spice up your taste buds with a flavorful journey through San Diego's top Mexican restaurants. Join us on a foodie tour that will leave you craving for more.

[watdband]

Crispy Street Tacos with Beef Learn how to make mouthwatering Crispy Beef Street Tacos with this easy and educational recipe guide.