Easy Fish Tacos

Delicious fish tacos full of flavor that are quick and easy to make. Serves 4.

Ingredients:

• 1/4 cup sour cream
• 2 tablespoons freshly squeezed lime juice
• salt and pepper to taste
• 1 jalapeno (cut in half)
• 2 1/2 cups red cabbage (shredded)
• 4 onions (diced)
• 2 tablespoons extra virgin olive oil
• 1 pound tilapia fillet strips
• 8 flour tortillas
• fresh cilantro for garnish

Instructions:

1. In a bowl, combine together the lime juice and sour cream, then add in salt and pepper and season to taste. Divide mixture in half, setting aside one half for later.
2. Dice half of the pepper and set aside.
3. In the same bowl with the sour cream mixture, add in all of the cabbage, onion, and remaining pepper. Mix well.
4. In a pan over medium heat, place olive oil and half of the pepper. Season fish to taste and fry the strips in the pan until golden, about five minutes. Remove pepper.
5. Warm tortillas before serving.

Mexican Beef Tacos

Tacos are so easy to make there is no reason to go out for them. Learn how to make beef tacos at home. They taste so much better when you don’t use pre mixes. Serve with seasoned beef, taco shells and desired toppings.





Ingredients

1 lb of ground beef
1 large onion, chopped
salt and freshly ground black pepper to taste
lettuce,tomato,cheese for filling
1 garlic clove, crushed
1 packet of taco shells
1 cup of green chili or taco sauce
Cooking Instructions

Preheat the oven to 350 ° F (180 ° C).

Line the oven tray with baking paper and place the taco shells on tray, evenly spread apart. Heat the tacos until hot, for about 5 minutes. You don’t want to brown them.

Saute the ground beef in a hot saucepan until browned. Add the onion and continue to cook until lightly browned.

Add a pinch of salt and black pepper to taste. You can also add some garlic if you like the taste.

Spoon a large tablespoon of meat mixture in each individual taco shell and stuff with lettuce, tomato and cheese.

Pour green chili or taco sauce on top of the beef tacos for some extra flavor.

Serve the tacos immediately while still warm.

Guacamole And Chips

This recipe makes a great appetizer for parties. Serve the dip with corn tortillas chips or tacos. It can always be made in advance and refrigerated. While the classic guacamole recipe basically consists of lemon juice and garlic, this revision makes use of chile powder and pepper for some extra tang flavor.










Ingredients

1 large avocado, seeded, peeled, and coarsely mashed
1 tablespoon of lemon juice
1 garlic clove, minced
1 small tomato, finely chopped
1 green onion, finely chopped
1/2 teaspoon of chile pepper, finely chopped
salt and to taste
1 tablespoon of fresh cilantro, minced
corn tortillas chips or tacos
Cooking Instructions

Combine the avocado, lemon juice, garlic, tomato, onion, chile pepper, chili powder, cilantro and salt to taste, mixing all the ingredients thoroughly together.

Make sure you do a good job of chopping the chillies, onions and other ingredients. You don’t want an instant hit of chilli when you take a mouthful of dip with chips.

Use the guacamole dip to top tacos or serve with corn tortilla chips.

Fresh Mexican Guacamole

This delicious dip is a must have for your Cinco de Mayo celebration! Serves 4.













Ingredients:

3 large avocados (prepared)
juice of 1 lime
1 teaspoon salt
1/2 cup onion (diced)
3 tablespoons cilantro (chopped and fresh)
2 roma tomatoes (chopped)
1 teaspoon garlic (finely minced)
1 pinch cayenne
Instructions:

Prepare avocados: peel, pit, and mash.
In a bowl, mix together the prepared avocados, salt and lime juice. Add in the diced onion, tomatoes, cilantro and garlic. Add in the cayenne pepper if you like a little spice. Let chill in the fridge for at least one hour.

Unique Salsa with Mango

A quick, easy, and zesty salsa made with mango. The perfect compliment to fish dishes. Serves 8.







Ingredients:

1 Mango (prepared)
1/4 cup red bell pepper (diced)
1 green onion (chopped)
2 tablespoons cilantro (chopped)
1 fresh jalapeno chile pepper (chopped)
2 tablespoons lime juice
1 tablespoon lemon juice
Instructions:

Combine together the prepared mango, pepper, onion, cilantro, jalapeno, and juices in a mixing bowl. Cover, and let sit at room temperature for thirty minutes before serving.

Simple Salsa Dip

Mexican style salsa dip is made easy with simple, fresh ingredients. Makes 4 cups.








Ingredients:

4 ripe tomatoes (diced)
1 medium onion (diced)
1/2 cup cilantro (diced and fresh)
3 cloves garlic (minced)
1 tablespoon fresh squeezed lime juice
seasoning to taste
1 jalapeno, (diced)
Instructions:

Combine together all ingredients, except the jalapeno, in a bowl. Mix thoroughly. Add in only half of the jalapeno, and tomatillo (optional), and taste. Add additional spice by increasing the amount of jalapeno used, taste after each addition. Chill in fridge for at least one hour before serving.

Stuffed Peppers with Rice and Cheese

Melted cheese and cooked rice is a good combination to use for filling roasted peppers.










Ingredients

6 oz of roasted peppers
1 cup of uncooked rice
8 oz of cheddar cheese, shredded
3 garlic cloves, sliced
2 tablespoons of of fresh parsley, finely chopped
salt and freshly ground black pepper to taste
2 tablespoons of butter
3/4 cup of water
Cooking Instructions

Cut open the roasted peppers so they lay flat side down on the kitchen bench top, by cutting them through the middle on one side. Cook them in a large saucepan of boiling water for 5 minutes. Rinse the roasted peppers and drain well.

Cook the rice as per the packet instructions.

Add the garlic and onion to a preheated pan with butter and saute the onion until soft. Add the water and cheddar cheese, stirring constantly until completely melted and blended with the rest of the ingredients. Taste for seasoning. Add rice, salt and pepper to pan.

Spoon in the rice mixture into the cavity of each roasted pepper, trying to keep as much filling inside as possible. Top each pepper with chopped parsley.

Heat oil in a frying pan and cook the peppers until golden, turning once to brown evenly. Sprinkle with salt and pepper if required.