TEX-MEX CHICKEN SALAD BOWL
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375˚. Combine the lime zest, fajita seasoning and 1/2 teaspoon salt in a small bowl; rub all over the chicken. Heat a large nonstick ovenproof skillet over medium-high heat. Add the corn and cook, stirring, until warmed through, 30 seconds; remove to a bowl. Add the vegetable oil to the skillet. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer the skillet to the oven and cook until the chicken is just cooked through, about 12 minutes. Transfer to a cutting board to rest 5 minutes.
- Meanwhile, combine 1 cup spinach, the halved avocado, buttermilk, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a blender. Puree until smooth. Blend in 2 to 4 tablespoons water until thin enough to drizzle.
- Divide the remaining spinach among shallow bowls. Arrange the corn, sliced avocado, tomatoes, cabbage and tortilla strips on top. Slice the chicken against the grain and add to the bowls. Drizzle with some of the dressing and serve the rest on the side.
Nutrition Facts : Calories 430, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 82 milligrams, Sodium 519 milligrams, Carbohydrate 31 grams, Fiber 9 grams, Protein 35 grams, Sugar 6 grams
TEX-MEX SHRIMP FAJITAS WITH SQUASH AND ZUCCHINI
These Tex-Mex fajitas feature grilled shrimp rubbed with chili powder, chipotle chile powder and paprika.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
- Prepare an outdoor grill for medium-high heat.
- Brush the grill grates with oil. Grill the shrimp until cooked through, about 2 minutes per side.
- Serve with the warm tortillas and toppings.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
TEX-MEX GRAIN BOWL
This Tex-Mex grain bowl is special because it is not only healthy but also delicious. Oatmeal is one of those dishes often eaten sweetened. People rarely think about using it in a savory dish-and they really should! -Athena Russell, Greenville, South Carolina
Provided by Taste of Home
Categories Breakfast
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water and taco seasoning to a boil. Stir in oats; cook 5 minutes over medium heat, stirring occasionally. Remove from heat. Divide oatmeal among 4 bowls. Top with beans, salsa, cheese, avocado and toppings as desired. Serve immediately.
Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 702mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 9g fiber), Protein 12g protein.
TEX MEX SHRIMP
What a delightful way to enjoy shrimp with a Tex-Mex flavors, over savory Pearl Couscous and served with fresh green beans.
Provided by Carol White
Categories Seafood
Time 15m
Number Of Ingredients 9
Steps:
- 1. Rinse and drain shrimp, then pat dry; sprinkle Tex-Mex chili mix over shrimp and coat very well.
- 2. Preheat large skillet on medium high, add olive oil, onions, bell peppers, and garlic, saute for about 2 minutes. Then add shrimp, tomatoes, parsley and cook 1 - 2 minutes until shrimp are opaque. (Do not let shrimp over cook.)
- 3. Then add lime juice. Remove from heat and serve over rice, pasta, or couscous. Add a steam veggie for a balance meal. Enjoy!
TEX-MEX SHRIMP AND GRITS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the grits: Bring 3 cups of the stock to a boil in a medium saucepan. Slowly stir in the grits. Return to a boil and cook over a medium heat for 3 to 4 minutes. Turn down the heat to low and stir in the pepper jack, queso blanco and crema. Cook for another 3 to 4 minutes. Stir in the butter and keep warm.
- Heat the remaining 2 cups chicken stock in a separate pan.
- For the shrimp: Meanwhile, add the butter and olive oil to a large skillet over a medium-high heat. Sprinkle the shrimp with the taco seasoning and a pinch of salt and pepper. Add the shrimp to the skillet and cook until they begin to turn pink, 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking later in the sauce.)
- Add the chorizo to the skillet and break it up with a spatula. Add the onion and all the peppers to the skillet and season with salt and pepper. Continue cooking until the chorizo is cooked through, 4 to 5 minutes. Add the tomato paste and cook for an additional minute. Stir in the hot stock and hot sauce to taste. Return the shrimp to the skillet with their juices. Cook until the shrimp are cooked through, an additional 2 minutes. Add the lime juice. Taste and adjust seasoning as needed.
- To serve, spoon the shrimp and sauce over the grits and garnish with the cilantro.
TEX-MEX BEEF BOWL WITH AVOCADO CILANTRO DRESSING
Wow your guests with these individual-sized Tex-Mex BBQ Beef Bowls served with an avocado cilantro dressing. The below recipe is for two people but the recipe can be easily doubled or tripled.
Provided by Amanda Frederickson
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 48m
Yield 2
Number Of Ingredients 22
Steps:
- Preheat a grill pan or skillet over medium-high heat until just barely smoking.
- Combine garlic powder, chili powder, kosher salt, paprika, and cumin in a bowl; rub over all sides of flank steak.
- Grill flank steak in the preheated grill pan, flipping halfway through, until browned and cooked to desired doneness, about 8 minutes. Let steak rest on a work surface for 10 minutes. Thinly slice steak against the grain.
- Divide rice, tomatoes, romaine lettuce, tortilla chips, black beans, jalapeno peppers, and lime wedges between 2 serving bowls; top with steak, cotija cheese, and 1 tablespoon cilantro.
- Combine avocados, water, 1/2 cup cilantro, sour cream, lime juice, garlic, and salt in a blender; blend until dressing is smooth. Pour dressing over each bowl.
Nutrition Facts : Calories 788.8 calories, Carbohydrate 73.2 g, Cholesterol 48.9 mg, Fat 46.3 g, Fiber 22.9 g, Protein 30.6 g, SaturatedFat 11.8 g, Sodium 1105.5 mg, Sugar 3.6 g
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