1 jalapeño pepper, seeded and diced (we left the ribs and seeds in)
1 cup fresh cilantro, chopped
1 lime, juiced
Pinch of kosher salt
Pinch of sugar
2 tablespoons vegetable oil
1 ½ pounds peeled and deveined shrimp (we used extra-large shrimp)
1 (6-ounce) can enchilada sauce (we used hot enchilada sauce)
½ teaspoon ground cumin
1 tablespoon unsalted butter
16 small corn tortillas, warmed
1 avocado, peeled, pitted and diced
Lime wedges, for serving
Let’s get started with making the salsa first. Take a bowl out and mix together the mango, red onion, jalapeño and cilantro. Now add in the lime juice, salt and sugar, stirring to mix everything together.
Now for the tacos ! Take a large heavy skillet out and pour the oil in, setting the heat to high. Once the oil’s hot, toss in the shrimp*, stirring them around for 2 to 3 minutes or until they look opaque. Turn the heat down to low and pour in the enchilada sauce, stirring to coat the shrimp. Add in the cumin and continue stirring constantly for 1 to 2 minutes. Add in the butter, stirring just long enough to melt the butter, taking the skillet off the heat immediately afterwards.
Place the shrimp in the tortillas, topping it with the mango salsa and the avocado. Squeeze some lime juice over the taco and enjoy !
*We actually split cooking the shrimp into 2 batches so they could all be evenly cooked and have a chance to get seared.
This was such a delicious taco ! You get some sweetness from the mango and heat from the jalapeño and enchilada sauce. The butter gives the sauce a silky texture. We were so excited to eat this that we actually forgot to add on a squeeze of lime but we can only imagine that it would’ve made this that much tastier ! They never did say how many shrimp to put in each taco but we didn’t end up needing all 16 tortillas. We only ended up getting about 8 tacos.
This recipe came from The Pioneer Woman Magazine.
We weren’t paid in any form to promote The Pioneer Woman Magazine.
1 ½ tablespoons taco seasoning mix (we used Lawry’s)
1 (17.5-ounce) package soft taco flour tortillas (We couldn’t find any packages weighing 17.5-ounces but we did end up using 18 soft taco flour tortillas.)
1 (10-ounce) can green chile enchilada sauce (we used Old El Paso)
Kosher salt to taste (recipe doesn’t call for it but it helps a lot*)
Garnish: chopped fresh cilantro
Preheat your oven to 350 degrees. Take a 13 x 9-inch baking dish** out and spray the inside of it with nonstick cooking spray.
Take a large nonstick skillet out and spray the inside of it with nonstick cooking spray (we chose instead to use about 2 teaspoons of canola oil to coat the inside with). Heat the skillet over medium heat. Once hot, add in the zucchini, mushroom, onion and garlic, stirring frequently for 8 to 10 minutes or until the vegetables are tender. Add in the spinach and continue to stir for 3 to 4 minutes or until the spinach is wilted and most of the liquid has evaporated (ours took less time than that). Add in the beans, corn, diced tomatoes and chiles, and the cream cheese, stirring long enough for the cream cheese to melt.
Stir 1 cup of the shredded cheese into the skillet as well as the taco seasoning. Once everything’s combined, take the skillet off the heat. Take a tortilla and spread about 1/3 cup of the skillet mixture down the middle. Roll the tortilla up to enclose the filling and place it seam side down in the baking dish (we had to tear off the ends of the tortillas to make them fit). Repeat with remaining tortillas. Pour the enchilada sauce over the tortillas, sticking the dish in the oven to let the enchiladas cook for 30 minutes. Pull the dish out just long enough to sprinkle the remaining ¾ cup of cheese over the top of the enchiladas and then stick it back in the oven for another 10 minutes or until it looks hot and bubbly***. Garnish with the cilantro and enjoy !
*When we first tasted this, it tasted “meh” enough that initially we weren’t going to post this but after sprinkling some salt over the enchiladas, it brought out the flavors enough that we changed our minds and decided it was worth posting.
**When we first started making this, we had no idea how many tortillas it would take to use up all the filling. We could only fit 12 though in our 13 x 9-inch baking dish so we had to get another dish out in order to get them all in the oven.
***Maybe our oven runs hotter than theirs did but by the 10 minute mark, our enchiladas were starting to look like they got cooked longer than they should have so next time we make this, we’re going to leave them in for less time.
While this is tasty, had we known how many enchiladas this was going to yield, we would’ve bought more enchilada sauce and shredded cheese.
We got this recipe from a Paula Deen magazine.
We weren’t paid in any form to promote Rotel, Lawry’s, Old El Paso or the Paula Deen magazine.
1 pound tomatillos, husks removed* (we’d suggest halving or possibly quartering the tomatillos so they’re easier to puree)
1 garlic clove
¼ cup chopped onion
¼ cup cilantro
1 tsp. salt
2 Tbsp. oil (we used Colavita extra-virgin olive oil)
3 cups shredded cooked chicken
Tortillas (we used corn tortillas)
Monterey Jack cheese, shredded (we used Kraft Pepper jack cheese)
Puree the following ingredients in a blender: tomatillos, jalapeño, garlic, water, onion, cilantro, and salt. Pour the oil into a large skillet and wait for the oil to get hot. Pour the pureed mixture into the skillet and cook until the sauce is thick. Stir in the chicken (we didn’t). Serve the mixture in a tortilla topped with cheese.
We tried to get a nice looking picture of this but that just wasn’t going to happen ! Despite how the food looks, this is such a simple yet scrumptious dish. The tomatillo sauce is bright and citrus-y from the tomatillos and has a little bit of heat to it. Even though the recipe says to toss the chicken in the sauce, we enjoy just spreading some of the sauce over the chicken. The cheese can also add a little bit of heat. By the way, you can easily make this vegan ! We’ve used the tomatillo sauce with Beyond Meat chicken strips and it was just as delicious, you don’t even miss the cheese !
*We wanted to share this picture of what a tomatillo looks like with the husk on and what it looks like after the husk is removed, just in case you may never have seen a tomatillo before:
Recipe source unknown.
We weren’t paid in any form to mention Colavita, Kraft, or Beyond Meat.
Sugar, kosher salt, lime zest for coating the glass
Lime slices for garnish
Take a saucepan out and add the water and sugar to it, bringing it to a boil, stirring to dissolve the sugar. Once boiling and the sugar’s dissolved, take the saucepan off the heat and stir in the lime juice, tequila, triple sec and salt. Let it cool completely. Stir in the lime zest and pour the mixture into a small glass baking dish. Cover and freeze for about 4 hours* before scraping it with a fork. To get the full experience, take a plate out and mix equal parts sugar and kosher salt (we used 1/8 cup each) along with a pinch of lime (we used the zest of 1 whole lime). Rub a lime around the rim of your glass then roll the rim in the salt mixture, fill the glass with the granita and top with a lime slice.
*Ours took more than 4 hours. We’d suggest scraping every 2 hours. With that in mind, we’d suggest making this early on in the day or the day prior to when you plan on serving this.
Oh my god, this is delicious. This really is the lovechild of a granita and a margarita ! You get all the flavors of a classic margarita in an icy cold format. It’s the perfect cure for a hot Georgia summer day. The granita can stand on its own but the salt rim makes it even tastier ! This would make the perfect treat for Cinco de Mayo or any hot day.
We got this recipe from Food Network magazine.
We weren’t paid in any way to promote Food Network magazine.
¼ teaspoon ground black pepper (we used freshly ground black pepper)
Preheat your broil (the recipe never says to, but we’d recommend moving your oven rack up one from the middle). Take a rimmed baking sheet and spray it with nonstick cooking spray (we lined our baking sheet with aluminum foil and then sprayed the foil with nonstick cooking spray).
Cut the tomatillos and poblano in half, placing them on the baking sheet (cut-side down) afterwards. Stick them in the oven to broil for 5 minutes or until they are soft and look slightly charred (the original recipe does mention that you may need to remove some pieces before others). Once soft and slightly charred, take them out of the oven an off the baking sheet so they can cool down to room temperature.
Take the lid off your food processor and add to it the tomatillos, poblano, onion, cilantro, lime juice, garlic, salt and pepper. Pulse or process just long enough for the vegetables to get chopped and the salsa becomes slightly liquid. Put the salsa in a container, put the lid on it and let it sit in the fridge for at least 2 hours to get cold. If the salsa is stored in an airtight container it can last for up to a week.
This salsa is like chili, good the first day but even better the second !
This recipe came from a Paula Deen magazine.
We weren’t paid in any form to promote Paula Deen’s magazine.
Cook the corn based off the microwave directions on the packages. In a large mixing bowl, add the cooked corn, red onion, cilantro and lime juice, stirring to mix everything together. Take a bite and salt to taste.
We’re calling it the summer corn dish because it’s quick and easy, which are two major bonuses for cooking during these Georgia summers ! The flavors all work together and don’t overpower each other.