We are a taco loving family. I started the kids out simple with the basic filling of either ground meat or refried beans and some veggies and lots of cheese. Though we love the basics, which often times provide a sense of comfort and nostalgia, I wanted to try something new.
Definitely no beans or meat.
I know, but trust me! This is amazing! You want to know why I say this? I had to make it 5 times before I was able to get a single photo of it taken. The first time I made it, these tacos flew so fast, I didn’t even realize what happened. This also happened the second, third, and fourth time. The fifth time, I made it well in advance so no one could get into them and I could actually take a photo to share with you my enthusiasm around these tacos.
So, I fire roasted the poblanos to give it a more earthy, smoky flavor. If you don’t have a gas stove, you can totally do this on your BBQ grill or even in the oven. You will still get that amazing smoky flavor, I promise!
Instead of beans or meat, I chose to use acorn squash to roast with ancho chili and chipotle powder. These peppers give it a kick without making it too spicy and also enhance that smoky flavor, especially from the chipotle pepper powder.
I’m not done though! Making this go one step further, I made a Habanero Crema with avocados, roasted garlic and a little yogurt to balance out the habaneros.
Serve it with microgreens instead of lettuce or cabbage, and top it off with a little salsa verde, and you have what I think is one of the most amazing tacos of the year!
Seriously, I’m just going to stop now and give you the recipe. You really have to try it.
From my kitchen to yours, I hope you enjoy these delicious Fire Roasted Poblano Tacos.
4 habanero chilis, stems removed (remove seeds and ribs to cut down on spice)
8 cloves garlic, whole
Juice of 1 Lime
1/4 tsp salt
1/2 c yogurt
1/4 tsp salt
1/4 tsp ground black pepper
2 tsp olive oil
Preheat oven to 400 degrees.
Double line aluminum foil and add the 8 whole garlic cloves for the crema. Drizzle with olive oil and season with salt and pepper. Fold the pieces of foil in to cover the garlic cloves and create a ball. Place on one side of the baking sheet.
On the other side of the baking sheet, line the acorn squash, drizzle it with 1 Tbsp olive oil, season with ancho chili powder, chipotle chili powder, 1/2 tsp ground black pepper, and 1 tsp salt. Massage gently to make sure each cube is coated.
Bake for 30-35 minutes.
Meanwhile, lightly coat the poblanos with 1 Tbsp olive oil. Turn the stove on to high flame and roast the poblanos to get a nice black char. When they are done, place in a paper bag for 2-3 minutes to steam them.
Take them out of the paper bag and with a paper towel, gently rub the charred skin off. It's ok if there are some remnants. This will just enhance the flavor. Slice the poblanos into strips, including the seeds. Set these aside to use later.
On medium flame, heat the remaining 1 Tbsp oil and add the onions and salt. Cook for 10 minutes, or until golden brown in color.
Add in the minced garlic and oregano and saute for another minute.
Add corn and cook for 2-3 minutes.
Add in the poblano peppers, remaining 1/2 tsp salt, and 1/2 tsp ground black pepper. Mix well and cook for another 1-2 minutes.
When the acorn squash is done, add into the Poblano filling.
Mix then set aside.
For the Habanero Crema:
In a blender, add the roasted garlic, habanero, lime juice, avocado, yogurt, salt and pepper. Blend into a thick crema. If it is too thick, Add 1 Tbsp water at a time to thin it out.
Warm street taco tortillas over the stove
Spread about 1 Tbsp of the Habanero Crema on the tortilla
Add a handful of microgreens then top with the poblano filling.
Sprinkle a little feta crumble over the top
Drizzle with salsa verde
Add a lime wedge to the side and serve right away.
Enchiladas are one of my favorite Mexican meals. What I don’t love is the amount of work and clean up goes into making a good batch of enchiladas. Making the filling, rolling the enchiladas, and the baking sometimes feels like too much work. And I don’t always have an hour or more to dedicate on a weeknight when I am craving enchiladas. Let’s be honest… I don’t think anyone does.
These Skinny Skillet Veggie Enchiladas satisfy my cravings for enchiladas without the fuss. I can make them in less than 30 minutes (yep!) and the only dishes I have to clean are my chopping board and skillet! Literally made it super easy!
You can work ahead for these and have the veggies chopped up to save time but really, it’s not that time consuming. Speaking of veggies, of course I added a rainbow of them. Yellow squash, green zucchini, red bell peppers, purple onions, corn, and poblano peppers!
If you want to add meat, a quick shortcut is to add in shredded rotisserie chicken. Cut down the amount of beans by half or increase the amount of enchilada sauce by another 1/4 cup to avoid having a dry dish.
Make sure you are using an oven safe skillet. Here is the one I like to use. You only need to pop the skillet in the oven for 5 minutes so the cheese can melt and get a golden color.
For spices, I used smoked paprika, cayenne pepper, chipotle powder and a little ancho chili powder. I know it seems like a lot, but a little of all of them really helps create a depth of flavor.
2 green onion stalks, green part only (save the white bulbs for another recipe), chopped
1 lime, sliced into wedges for garnish
Preheat oven to 450ºF
On medium flame, heat an oven proof skillet and add oil to the skillet
Add in the poblano peppers, and onions and saute for 2-3 minutes. Add in the garlic and roast an additional 30 seconds
Add in the squash, zucchini, and bell peppers and saute for an additional 3 minutes until they are tender
Add in the spices, beans, and corn and mix well
Stir in the enchilada sauce
Toss in the tortillas to cover the skillet evenly, and with a spatula, gently press into the mixture to cover with enchilada sauce. Don't mix it in, you just want it coated with the sauce so it doesn't dry out
Turn off heat and sprinkle cheese evenly over the top
Bake in preheated oven for 5 minutes or until cheese is melted and golden brown on top
Remove from oven and let cool for minutes before serving
Summertime salads are one of my favorites to eat. They’re simple, light, filling, and don’t take much time in front of the stove or oven. I love this Rainbow Fajita Bowl because it is so easy to pull together and you can eat it as a dinner meal or prep it on the weekends for weekday lunches.
It’s vegan but if you’re looking to add in some chicken, super simple to do that too. I’ll include it in the notes below! You can marinate the chicken 30 minutes ahead or overnight but still get an amazing, tasty, juicy chicken too!
But on to my bowl. I just love the colors in this salad. And the fact that my girls ate it because of the rainbow foods (ok, well maybe they ate one leaf of salad but at least I got one in!). Drizzle with some chili lime dressing and you’re set! The spice, the crunch, the sweet corn… I think this salad bowl is calling my name for lunch again today!
Get your kids involved in this one. Once you have all the ingredients ready, have them help you assemble them for make ahead lunches for you and your kids!
From my kitchen to yours, enjoy this rainbow of colors and burst of flavor!
1 tsp red chili flakes (adjust to your spice level)
3/4 tsp salt
For the Fajita Seasoning:
2 Tbsp chili powder
2 tsp salt
1 Tbsp smoked paprika
2 Tbsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 1/2 tsp cayenne pepper
2 tsp cumin powder
For the Fajita Bowl:
1 red bell pepper, sliced lengthwise
1 orange bell pepper, sliced lengthwise
1 zucchini, sliced into 1" strips
1 yellow squash, sliced into 1" strips
1/2 purple onion, sliced into 1" strips
1 c canned black beans, drained and rinsed
1 c sweet corn
1 avocado, cubed
1 large tomato, cubed
2 c spinach, or any leafy green of your choice
3 tsp olive or avocado oil
For the dressing:
Add all the ingredients into a mason jar. Seal it tight and shake well for 3 minutes. Set aside to use later.
For the Fajita Veggies:
Mix all the seasonings together for the fajita.
In a bowl, add the onions, zucchini, bell peppers, and yellow squash.
Mix in 2 tsp oil, and 1 Tbsp of fajita seasoning mix.
Toss veggies well so they are all coated with the seasoning and let sit for 5 minutes.
In a med sized skillet, heat the remaining 1 tsp oil on med flame.
Add in the veggies and let cook for about 5-7 minutes, stirring only a few times to ensure they don't stick to the pan but do get some char on the veggies.
Turn off heat and set aside.
Line a large bowl with 1 c of greens.
Layer in the veggies, sweet corn, black beans, avocado, and tomatoes.
Drizzle with chili lime dressing.
To add chicken, use the same fajita seasoning with 1 Tbsp oil. Mix together with chicken breast in a ziploc bag. Let marinate for 30 minutes or even overnight and grill over stove or bbq. Slice the chicken and add to the bowl.
Marinated Chicken can freeze up to 6 months to use at a later date.
Mango is my absolute favorite in the whole world! Done. That’s it. If I were stuck on an island and there were mangoes, I would be set.
That being said, I think for my hubby, it would be salsa. Honestly, I’ve never seen a salsa that man has not devoured.
I love this mango salsa because it is so fresh, tangy, sweet, and spicy all at the same time! I’ve paired this the traditional way with chips, fish, tacos, fish tacos, as a dip during parties and more recently with Hawaiian chicken. There’s no wrong way to eat mango pico!
The mango pico that I made is very easy and simple but it packs a punch of flavor. I go a little heavy on the spice to balance the sweet of the mango and only 5 ingredients needed to make.
Tortilla Soup is one of my favorite soups. Especially this instant pot recipe which takes only 4 minutes to cook! It’s filled with delicious veggies and spices like ancho chile and chipotle powder to build a good depth of flavor. Perfect for a hectic weeknight or a cold day, this tortilla soup is a great way to use up pantry essentials. Continue reading “Instant Pot Tortilla Soup”→