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Category Archives: Mexican
As soon as I saw this picture on Pinterest I knew I had to try these tacos. I’m already obsessed with anything in a taco, but these with their (semi) homemade shells looked too good. This might even be a method I implement more often. Frying my own tacos shells, baking my own would work too. I need to look into buying something along the lines of this, Chicago Metallic Baked Taco Rack.
While at Publix for my weekly trip yesterday I was looking to find organic taco shells, since they are made with corn where you are most likely to find GMOs, but I couldn’t find any in the ethnic aisle. Organic corn tortillas seem like they would be a lot easier to find, so making my own shells seems like a great option.
Not only did these shells taste really fresh, they had a slightly crunchy, but slightly chewy texture that was a perfect balance.
Crispy Black Bean Tacos
- 2 cups prepared black beans
- ½ cup red onion, minced
- 2 roasted anaheim peppers, seeded and minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 tablespoons cilantro, chopped
- 1 cup Shredded Mexican blend cheese
- 2 tablespoons olive oil
- Salt and pepper
- 8 corn tortillas
- 1 avocado, sliced for garnish
- Greek yogurt, for garnish
- Hot sauce, for garnish
- In a medium bowl add beans, onion, pepper, cumin, paprika, and cilantro. Add a pinch of salt and lightly mash ingredients together.
- In a large skillet add enough oil to lightly coat the bottom of the pan, heat over medium high heat.
- Working quickly, add one corn tortilla at a time, flat into the oil, then add ¼ cup of the bean filling to one half of the tortilla, top with shredded cheese and using a spatula carefully fold the tortilla over to form a shell. Press the tortilla down to hold the shape. If you are using a 12” skillet you should be able to cook about 3 tacos at a time.
- Cook 3 minutes on first side, flip, and cook an additional 3 minutes on other side.
Adapted from Endless Simmer
Disclosure: This post contains affiliate links
It’s looking like a fishy week over here, with not one, but two seafood recipes coming at you. I love cooking fish on the week nights because as long as you have good ventilation and the smell doesn’t bother you too much you can make a quick dinner.
I know you are looking at the list of ingredients, thinking, no way is this a quick dinner, but I promise you it is. While the fish is cooking throw together the slaw and crema and that makes a whole 10 minutes of cooking time for this flavorful dinner.
Whenever I find grouper cheeks I like to buy them because they make the perfect fish tacos, 2-3 cheeks per taco and you are set. They are easy to cook and flip, you don’t have to worry about flipping a huge piece of fish and they are generally on the cheaper side for fresh grouper. But if you don’t live nearby a fresh grouper source you may not be able to find these little cheeks, so really any white fish can be used.
Cilantro Lime Fish Tacos with Avocado Crema
- 1 lb white fish (tilapia, grouper, etc) – I used grouper cheeks
- 1 tablespoon oil
- 2 limes
- 1 jalapeno, seeded and diced
- 1 clove garlic, chopped
- 1 green onion, chopped
- Handful of cilantro, chopped
- ½ teaspoon cumin
- ¼ teaspoon of each salt and pepper
- Corn tortillas
- ½ bag of shredded cabbage
- 1 hass avocado
- ¼ cup Chobani Plain 0% Greek yogurt
- ¼ cup chives
- 2 tablespoons water
- Salt to taste
For the fish tacos
- In a large Ziploc bag combine oil, juice of 1 lime, jalapeno, garlic, green onion, most of the chopped cilantro (minus 2-3 tablespoons), cumin, salt and pepper. Carefully add the fish and allow to marinate 10-20 minutes.
- Heat a large skillet to medium high heat and cook fish for about 5 minutes per side, until white and flaky.
- Combine shredded cabbage, juice from ½ a lime, and a 2-3 tablespoons of chopped cilantro in a bowl. Toss to combine.
For the avocado crema
- Slice avocado in half, remove pit, and scoop flesh into the bowl of a food processor. Add yogurt, chives, and juice from ½ a lime.
- Blend until smooth and water to thin out. Season to taste with salt.
Serve fish in corn tortillas with shredded cabbage and avocado crema.
Filling and healthy burritos? Sign me up. You begin my roasting the veggies, which I could eat straight from the pan. Then toss with black beans and fresh cilantro. Topped with a little cheese, these burritos make the perfect week night dinner. In my last foodie pen pal package I received quinoa tortillas. They worked perfectly with these burritos and I would highly suggest them. If you are unable to find quinoa, really any tortillas would be ok. I would stick to whole grain for the extra nutrients though.
Wrap any extra burritos in foil and save for lunches throughout the week. To heat, just pop in the oven (or toaster oven) on about 350 degrees for 10 minutes. They will be melty and ready to eat.
Sweet Potato and Black Bean Burritos
Recipe type: Main
- 2 large sweet potatoes, peeled and cubed
- 1 red pepper, cubed
- 1 onion, cubed
- 2 jalapenos, seeded and diecd
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Pinch of salt and pepper (about ⅛ teaspoon each)
- 2 teaspoons olive oil
- 2 cups black beans (about 1 can), drained and rinsed
- ¼ cup cilantro, packed then chopped
- Juice from ½ lime
- Shredded Mexican blend cheese
- 8-10” tortillas (whole wheat or quinoa flour)
- Preheat oven to 425 degrees.
- In a large bowl toss sweet potatoes, red pepper, onion, jalapenos, cumin, chili powder, salt, pepper, and olive oil. Transfer to a large, parchment lined baking sheet and roast for 20 minutes. Toss the veggies around on the pan halfway through cooking.
- Let cool for a few minutes then add back to the bowl along with black beans, cilantro, and lime. Toss to combine.
- Turn oven down to 375 degrees.
- Spoon about ¼ – ⅓ cup into each burrito, top with shredded cheese, tuck ends in and roll. Place seam side down on baking sheet. Bake 15 minutes until burritos are browned.
Adapted from Aggie’s Kitchen
Party season is among us! Everyone is starting to plan the menus for their holiday cocktail parties and let me tell you these little taco bites should be on them. Who doesn’t like tacos? Well their might be a few people, but not I.
You can make these cute little taco “cupcakes” for a dinner or an hors d’oeuvre. Set out toppings such as sour cream, salsa, shredded lettuce, tomato, hot sauce and everyone can have fun dressing their own while controlling portions. Serve along side a Mexican themed salad with black beans, corn, and tomato and voila, easy dinner.
Recipe type: Appetizer
- 1 lb ground beef
- Taco seasoning
- 12-15 wonton wrappers
- Mexican blend shredded cheese
- Optional toppings: salsa, sour cream, hot sauce
- Brown ground beef in large skillet. Drain any fat. Mix in taco seasoning and water (per taco seasoning packet or recipe)
- Preheat oven to 400 degrees
- Place wonton wrappers into regular size muffin tin. Spoon ground beef into wonton cups. Top with about ½ tablespoon of cheese each and bake 8-10 minutes.
- Garnish with salsa, sour cream, etc.
Where has the year gone? Can you believe it is already November. In only a few weeks it will be Christmas, then New Years and 2013. Wow. The year sure has gone fast. Now is the time when family gatherings turn into a weekly occurrence. You can’t eat turkey for every meal. If you are planning on casual family gathering tacos are always a big hit.
I remember when the Double Decker Taco came out at Taco Bell and I just had to have one. Why I never thought to make them at home before I don’t know. I choose to purchase one of the packages that contains 6 hard tacos and 6 soft tacos, but if you are feeding a crowd buying in bulk will be a better option.
Double Decker Turkey Tacos
Recipe type: Main
- 1 lb ground turkey
- Taco seasoning (1 packet or see below for homemade)
- 6 – 6” soft tacos
- 6 hard tacos
- Refried beans (canned or homemade)
- Preferred taco toppings – lettuce, tomato, sour cream, cheese, etc
- In a large skillet cook turkey meat until done. Mix in taco seasoning and ½ cup water. Allow to simmer until water has evaporated.
- Heat refried beans until warm. Spread a thin layer on each soft taco. Place a hard taco in the middle of the refried bean covered soft taco and fold the soft taco onto the hard.
- Fill with taco meat and favorite taco toppings.
Homemade Taco Seasoning:
1 1/4 teaspoon chili powder, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/8 teaspoon crushed red pepper, 1/8 teaspoon dried oregano, 1/4 teaspoon paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper.
Mix together in small bowl.