MEXICAN COLESLAW
Mexican Coleslaw is a creamy coleslaw loaded with South of the Border flavors.
Provided by Christin Mahrlig
Categories Side Dish
Time 15m
Number Of Ingredients 13
Steps:
- Mix together mayonnaise, sour cream, lime juice, and taco seasoning in a small bowl.
- In a large bowl, combine cabbage mix, red cabbage, black beans, corn, red pepper, red onion, cilantro, and jalapeno.
- Add mayonnaise mixture and stir to combine.
- Cover and chill for at least 30 minutes.
- Sprinkle with pepitas just before serving.
SWEET AND SPICY FLANK STEAK FAJITAS WITH PEPPERS AND ONIONS
A honey-jalapeno marinade tenderizes flank steak for the grill as the base for these hearty fajitas. Charred peppers and onions add bulk and flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
- For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
HOT AND SPICY FAJITAS
Steps:
- In a large skillet, heat olive oil over medium-high heat. Add vegetables, season with salt, pepper, and soy sauce, to taste, and saute until tender yet still crisp, about 8 minutes. Remove vegetables from skillet and reserve.
- Preheat a grill to medium-high heat. Grill the chicken, steak, shrimp, and sausage; it is best to select a different area of the grill for each, as they all have very different cooking times. As each is cooked through, remove from the grill, cut into strips, and reserve.
- Heat the same large skillet until very hot and return the vegetables to the pan. Layer the assorted roasted chiles on top and then lay the meat on top of the chiles. Add the lime juice for that famous fajita sizzle and serve immediately with the Guacamole and Salsa.
- Combine all ingredients in a bowl and stir mix well. Season with salt and pepper, to taste.
- Preheat a grill to high.
- Coat the tomatoes, onions, and chiles in olive oil, black pepper, and chili powder, to taste. Blacken vegetables on the grill. Remove from the heat and then dice when cool enough to handle. Mix together in a bowl with the lime juice and cilantro. Season, to taste, with cumin, garlic salt, and additional pepper and chili powder.
CHICKEN FAJITAS
This recipe was developed for the RSC Contest #13! Marinating time is 1 1/2 - 2 hours and is not included in cook time, so please plan ahead. Despite the long list of ingredients, this recipe comes together fairly quickly. I hope you enjoy!
Provided by Kim127
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 25
Steps:
- Between sheets of plastic, pound the chicken breasts into uniform thickness (about 1/2 inch).
- Mix all marinade ingredients together (soy sauce through crushed red pepper).
- Place marinade in a large ziploc bag and add chicken breasts. Marinate for 1 1/2 - 2 hours.
- While the chicken is marinating. Mix all slaw ingredients together and let sit in fridge.
- When chicken is done marinating, heat grill to medium heat.
- In a large fry pan, heat the 2 tbsp of oil over medium high heat. Add onion, peppers, and Mrs.Dash. Stirring often, cook until desired tenderness is achieved. I like my peppers and onions very soft, so I cooked mine for about 20 minutes.
- Grill chicken breasts until cooked through, about 10 - 12 minutes. Remove from heat and cut into thin slices, about 1/4 inch thick.
- Wet two paper towels and squeeze out excess water until just damp. Place one of the paper towels on a plate, put the tortillas on top, and then add the second paper towel on top of that. Heat in microwave for 20-30 seconds.
- To make fajitas: Take one tortilla, place some of the chicken in the middle of the tortilla. Top the chicken with the peppers and onions, sprinkle with cheddar cheese and then add the broccoli slaw mixture. Add any additional toppings you would like. Fold the tortilla over and enjoy!
Nutrition Facts : Calories 963, Fat 56, SaturatedFat 22.8, Cholesterol 180.9, Sodium 2179.3, Carbohydrate 55.6, Fiber 6.2, Sugar 12.8, Protein 60.8
SPICY SOUTHWESTERN SLAW
Great topping for tacos--also a nice side dish for any type of Mexican or Tex-Mex entree! Hint: The measurements are approximate- I usually make this without any. You can use green or purple cabbage, or a combination of the two. Same goes for green or red bell peppers. For extra heat, use an additional jalapeno pepper.
Provided by DEBNJAMES
Categories Salad Coleslaw Recipes No Mayo
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
- In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.
Nutrition Facts : Calories 202.3 calories, Carbohydrate 8.4 g, Fat 18.9 g, Fiber 2 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 15.4 mg, Sugar 5.4 g
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