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Our favourite meals for summer time sometimes function contemporary produce or massive, vivid pops of taste that beg to be washed down with an icy chilly lemonade or frozen margarita. These recipes from the brand new cookbook Fast & Fresh Cal-Mex Cooking fall firmly into the second class — plus they’re all prepared in half-hour or much less.
“We’re fusing contemporary, native California components with the daring flavors of Mexican cooking to create nourishing meals you’ll be able to be ok with,” says writer Caitlin Prettyman. “Many of those recipes had been impressed by both conventional Mexican dishes or common California dishes — simply made with slightly twist.” Strive one in all these flavor-packed meals tonight!
Chipotle Garlic Butter Steak Bites
(Serves 4)
1 tsp. chipotle powder
1 tsp. salt
1⁄2 tsp. chili powder
1⁄2 tsp. smoked paprika
1⁄2 tsp. cumin
1⁄2 tsp. garlic powder
1⁄2 tsp. onion powder
2 lbs. boneless strip loin steak, lower into 1″ items
1 tbsp. olive oil
3 tbsp. butter
4 cloves garlic, minced
1⁄2 tbsp. lime juice
1 tbsp. chopped cilantro
Lime wedges, for serving (non-obligatory)
Instructions:
1. In a small bowl, combine first 7 components. Add steak to a big bowl with spice combination; toss till totally coated.
2. Warmth oil in a big skillet over medium-high. Add half the steak; cook dinner 2 to three min. per aspect. Switch to a plate and repeat with the remaining steak.
3. Flip warmth to medium-low and add butter and garlic to pan. Cook dinner 1 min. Add lime juice and whisk. Return steak to pan and stir in cilantro. Toss till bites are totally coated in butter.
4. Serve with lime wedges and garlic-lime butter spooned over steak.
PER SERVING: 226 cal, 19g protein, 4g carbs, 1g fiber, 1g sugar, 15g fats.
Crispy Shrimp and Poblano Tacos
(Serves 4)
1 lb. uncooked shrimp, peeled and deveined
1 tbsp. olive oil
1 poblano pepper, deseeded and diced
1⁄2 cup diced onion
1 clove garlic, minced
2 tsp. chili powder
1⁄2 tsp. salt
1⁄4 tsp. cayenne
2 tbsp. chopped cilantro
6 corn tortillas
2 cups shredded Jack cheese
Instructions:
1. Warmth oven to 425°F and line a sheet pan with parchment. Chop shrimp. Warmth oil in a big pan over medium-high. Add pepper, onion; cook2 min. Add shrimp, subsequent 4 components; cook dinner 3 min. Stir in cilantro; take away from warmth.
2. Prepare tortillas on sheet pan and spray with cooking spray. Flip over; bake 2 min. On half of every tortilla, layer cheese, then shrimp combination, then extra cheese. Fold tortillas over filling.
3. Bake 15 to 17 min. Serve with avocado-cilantro sauce*.
*For sauce: In a meals processor, blitz 2 avocados, 1 garlic clove, 1⁄3 cup chopped cilantro, 2 tbsp. lime juice and 1⁄4 tsp. garlic salt.
PER SERVING: 494 cal, 24g protein, 28g carbs, 7g fiber, 3g sugar, 34g fats.
Simple Steak Fajita Salad
(Serves 4)
1 lb. skirt steak
2 tbsp. olive oil
2 bell peppers, thinly sliced
1⁄2 white onion, thinly sliced
1 head romaine lettuce, chopped
2 cups halved cherry tomatoes
1 avocado, diced
Crumbled cotija cheese and crushed tortilla chips, for garnish
Instructions:
1. Rub steak with fajita seasoning*.
2. Warmth 1 tbsp. oil in a pan over medium-high. Add steak; cook dinner 4 min. per aspect. Relaxation on a reducing board 5 min. Slice.
3. Add 1 tbsp. oil to pan over medium. Cook dinner peppers, onion 7 min.
4. In a bowl, toss cooked veggies and subsequent 3 components with French dressing*. High with steak, cheese and chips. Serve.
*For seasoning: Combine 1 1⁄2 tsp. chili powder, 1 tsp. every smoked paprika, cumin and salt, 1⁄2 tsp. every garlic powder, onion powder, oregano and 1⁄4 tsp. pepper.
*For French dressing: In a bowl, whisk 1⁄4 cup olive oil, 1⁄4 cup lime juice, 2 tbsp. chopped cilantro, 1 clove minced garlic, 1 tsp. honey, 3⁄4 tsp. salt and 1⁄2 tsp. crimson pepper flakes
PER SERVING: 399 cal, 13g protein, 23g carbs, 7g fiber, 7g sugar, 32g fats.
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