Breakfast Burrito

We love burritos, our Bean and Cheese Burritos are a regular meal at our house. We also love starting the day wit Breakfast Burritos. You get all of your favorite breakfast foods in one hand held burrito and are easy to customize. A flour tortilla is s…

We love burritos, our Bean and Cheese Burritos are a regular meal at our house. We also love starting the day wit Breakfast Burritos. You get all of your favorite breakfast foods in one hand held burrito and are easy to customize. A flour tortilla is stuffed with scrambled eggs, crispy bacon, melty cheese, tater…

Black Bean Enchiladas

When we need a quick and easy dinner, we often make Black Bean Enchiladas. The entire family loves this enchilada recipe, and they are easy to put together. You only need five ingredients…and then whatever toppings you want! The enchiladas are he…

When we need a quick and easy dinner, we often make Black Bean Enchiladas. The entire family loves this enchilada recipe, and they are easy to put together. You only need five ingredients…and then whatever toppings you want! The enchiladas are hearty, filling, and oh so cheesy! We like to use our homemade enchilada sauce;…

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Vegan Chocolate Tart

This indulgent vegan chocolate tart is rich, creamy, and totally delicious. The chocolate avocado mousse filling is wrapped in a homemade crust. This plant based dessert looks super fancy, but is actually really simple to make! In case you haven’t noti…

This indulgent vegan chocolate tart is rich, creamy, and totally delicious. The chocolate avocado mousse filling is wrapped in a homemade crust. This plant based dessert looks super fancy, but is actually really simple to make! In case you haven't noticed yet, I really do love chocolate. And cake, and brownies, and cookies, and ice...

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Avocado Pesto Pasta Salad

If you love pasta but are craving something lighter for spring and summer, this is the pasta for you! Avocado lovers unite! The key to this 10-ingredient, 30-minute dish is the avocado pesto sauce, which was inspired by the flavors and vibrant color of…

Avocado Pesto Pasta Salad

If you love pasta but are craving something lighter for spring and summer, this is the pasta for you! Avocado lovers unite! The key to this 10-ingredient, 30-minute dish is the avocado pesto sauce, which was inspired by the flavors and vibrant color of our Green Goddess Dressing!

It’s lemony, garlicky, herby, and incredibly creamy thanks to buttery avocado. Simply toss the pasta of your choice in this delicious sauce and add any seasonal veggies you have on hand and call it a meal or picnic-friendly side.

Avocado Pesto Pasta Salad from Minimalist Baker →

Avocado Chicken Salad with Chipotle and Lime. AKA, What To Make For Lunch Today!

Avocado chicken salad is on tap for today!  I’m still on a mission to arm myself with as many delicious lunches that I can! Bonus points if they are make-ahead and ready in the fridge for me when I’m starving come noon. Pass all the crunchy crackers, please. This avocado chicken salad is another great […]

The post Avocado Chicken Salad with Chipotle and Lime. AKA, What To Make For Lunch Today! appeared first on How Sweet Eats.

Avocado chicken salad is on tap for today! 

avocado chicken salad with crackers

I’m still on a mission to arm myself with as many delicious lunches that I can! Bonus points if they are make-ahead and ready in the fridge for me when I’m starving come noon.

Pass all the crunchy crackers, please.

chicken, scallions, yogurt, mayo, chipotle peppers, lime

This avocado chicken salad is another great option to have during the week. Of course, you could eat it for breakfast or dinner too. You do you.

I just love it for lunch. 

Speaking of lunch, are you still working at home right now or heading back to the office? I love this recipe for both situations: it lasts, you can throw it together the night before and it’s basically a pantry meal if you grab a rotisserie chicken and a bag of pita chips. 

chipotle lime chicken salad base

Now, I have made chicken and egg salad with the avocado as a binder in the past. Like, mash it up and use it with the wet ingredients to bring everything together. I really love that too, it just doesn’t last as long in the fridge. 

Chicken salad is one of those dishes I like to prep ahead so I have it for a few days. My current favorite way to enjoy it is on super crunchy crackers. So if it’s prepped ahead, I know it’s in the fridge and makes for a wonderful snack or lunch. 

avocado chicken salad

This is another version of that, and it may just be my favorite one yet. I used the base for my summer chicken salad (aka, the best one ever) and instead of using lemon, used lime. And some diced chipotle peppers in adobo sauce. This adds the perfect amount of spice, especially if you have it with tortilla chips or crackers!

I like to make that base above and store it in the fridge. Much like my make-ahead marinated chickpeas. This is our base! But then…

avocado chicken salad with crackers and pickled onions

Go ahead and add a few more delicious things.

Or, at least one more delicious thing.

(more…)

The post Avocado Chicken Salad with Chipotle and Lime. AKA, What To Make For Lunch Today! appeared first on How Sweet Eats.

Avocado Egg Salad

We make hard boiled eggs every single week. They are a great healthy snack to have in the fridge. I also use them to make egg salad, deviled eggs, and this healthy Avocado Egg Salad. Adding creamy avocado changes everything. Avocados really do make eve…

We make hard boiled eggs every single week. They are a great healthy snack to have in the fridge. I also use them to make egg salad, deviled eggs, and this healthy Avocado Egg Salad. Adding creamy avocado changes everything. Avocados really do make everything better! I promise you are are going to love this…

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Tajín Shrimp Tacos

These bright and zesty Tacos feature Tajín seasoned shrimp and a simple slaw dressed with a homemade avocado dressing.

The post Tajín Shrimp Tacos appeared first on Budget Bytes.

As the weather starts to warm up I start craving light, fresh food, like these Tajín Shrimp Tacos. These tacos are so simple, with bright chili-lime flavored Tajín seasoned shrimp and a simple slaw made with homemade avocado dressing. They’re the perfect little bites to enjoy with the first warm rays of sun of the season! As always, I’ll list some substitutions and add-on ideas for you below!

Three Tajín Shrimp Tacos open faced on a wooden board, ingredients on the sides

What is Tajín?

Tajín seasoning is a Mexican spice blend containing chili, lime, and salt. This super simple blend packs huge flavor and is incredibly delicious when sprinkled onto fresh fruit, vegetables, meat, fish, or really just about everything. You can find this seasoning in the produce department of most major grocery stores in the U.S. Scroll down to the step-by-step photos below to see a photo of the bottle, so you know what to look for! :)

Can I Substitute the Shrimp?

If you’re not a fan of shrimp, you can also use Tajín to season white fish, like cod, tilapia, or Mahi Mahi instead. You could also use the Tajín to season some cubed or shredded chicken.

Can I Substitute the Avocado Dressing?

Yes, you have a few different options for dressing the slaw for these tacos. When I first made this recipe, I actually used a store-bought guacamole salsa mixed with a little bit of mayonnaise to make the slaw. You could also use something like an avocado ranch dressing, or make my Cilantro Lime Coleslaw.

Take a Short Cut with Coleslaw Mix

I had half a head of purple cabbage in my fridge that I used for this recipe, but you could also use fresh green cabbage, or even take a short cut by using bagged coleslaw mix (shredded cabbage and carrots). Green cabbage may even work a little better here because the natural pigment of the purple cabbage turns kind of brown when mixed with the green avocado dressing.

What Else Can I Add to the Shrimp Tacos?

Tacos are great because they’re so flexible. There are so many things you could add to these tacos to make them your own. Here are a few ideas:

What to Serve with Tajín Shrimp Tacos

I suggest keeping your side dish light, with something like Charred Corn and Zucchini Salad, Cucumber and Black Bean Salad, or Warm Corn and Avocado Salad. Or you can go with some simple sides like Quick Seasoned Black Beans and Cilantro Lime Rice.

A hand picking up one Tajín Shrimp Taco off a plate of three
Three Tajín Shrimp Tacos open faced on a wooden board

Tajín Shrimp Tacos

These bright and zesty tacos feature Tajín seasoned shrimp and a simple slaw dressed with a homemade avocado dressing. 
Total Cost $9.62 recipe / $2.41 serving
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 three tacos each
Calories 420.35kcal
Author Beth – Budget Bytes

Ingredients

Avocado Dressing

  • 1 avocado $0.89
  • 1/4 cup sour cream $0.12
  • 1/4 cup mayonnaise $0.40
  • 1 clove garlic $0.08
  • 1/4 cup chopped cilantro $0.20
  • 2 Tbsp lime juice $0.50
  • 1/4 tsp salt $0.02

Tajín Shrimp

Other Ingredients

  • 1/2 head red cabbage (about 4 cups shredded) $0.93
  • 12 small corn tortillas $1.20
  • 1 jalapeño (optional) $0.10

Instructions

  • Make the avocado dressing first. Add the avocado, sour cream, mayonnaise, garlic, cilantro, lime juice, and salt to a blender or food processor. Blend until smooth. Set the dressing aside.
  • Finely shred the cabbage, so the slaw is ready to be mixed just before serving. Thinly slice the jalapeño (if using).
  • Toast the corn tortillas. You can do this over the open flame of a gas stove, or in a very hot dry skillet. When the skillet is very hot, the tortillas only need to touch the skillet for about 10 seconds on each side to give it that toasty corn flavor. This also helps strengthen the tortillas a bit.
  • If you shrimp are frozen, place them in a colander and run cool water over top until thawed. Remove the peel and tail, if attached. Allow the shrimp to drain well, then place them in a bowl and add the Tajín. Stir to coat the shrimp in Tajín.
  • Heat the cooking oil in a large skillet over medium. When the skillet and oil are very hot, add the seasoned shrimp and sauté until the shrimp are opaque (this should only take about three minutes). If there is a lot of liquid in the bottom of the skillet, remove the shrimp and then allow the liquid to simmer until thickened. Turn off the heat and then toss the shrimp in the thickened sauce.
  • Just before serving, combine the shredded cabbage with about ½ cup of the avocado dressing and stir until the cabbage is evenly coated. The rest of the avocado dressing will be drizzled over the tacos.
  • To build the shrimp tacos, add a handful of slaw to the bottom of each tortilla then top with a few shrimp and a couple slices of jalapeño. Drizzle a little of the remaining avocado dressing over top, then enjoy!

Nutrition

Serving: 3tacos | Calories: 420.35kcal | Carbohydrates: 33.33g | Protein: 19.63g | Fat: 23.88g | Sodium: 752.5mg | Fiber: 7.83g
Close up of three Tajín Shrimp Tacos on a plate

How to Make Tajín Shrimp Tacos – Step by Step Photos

Avocado dressing in a blender

Make the avocado dressing first. Add one avocado, ¼ cup sour cream, ¼ cup mayonnaise, 1 clove of garlic, ¼ cup cilantro, 2 Tbsp lime juice, and ¼ tsp salt to a blender or food processor. Blend until smooth. Shred ½ head cabbage (about 4 cups) and slice one jalapeño.

Toasted tortillas in a skillet

Toast 12 small corn tortillas. You can do this over the open flame of a gas stove or in a very hot dry skillet. They only take about 10 seconds per side to toast. This gives them a deliciously toasty corn flavor and helps strengthen them a bit.

Shrimp seasoned with Tajín in a bowl

If your shrimp are frozen, place them in a colander and run cool water over them until thawed (it’s pretty fast). Remove the peels and tails, if still attached. Place 12oz. raw medium peeled shrimp in a bowl and add ½ Tbsp Tajín seasoning. Stir to coat the shrimp in seasoning.

Cooked shrimp in a skillet

Heat 1 Tbsp cooking oil in a skillet over medium. When the skillet and oil are hot, add the seasoned shrimp. Sauté the shrimp until they are opaque (this should only take a few minutes). If there is a lot of liquid in the bottom of the skillet, remove the shrimp and let the liquid simmer a few more minutes to thicken. Turn off the heat and toss the shrimp in the thickened sauce.

Finished avocado slaw in a bowl with a spatula

Just before serving, prepare the slaw. Add about ½ cup of the avocado dressing to the shredded cabbage and stir to coat. The rest of the dressing will be used to top the tacos.

Avocado dressing being drizzled over a shrimp taco on a plate

To build the tacos, add some of the prepared slaw to each tortilla, top with a few shrimp and a couple slices of jalapeño. Drizzle some of the remaining avocado dressing over top, then enjoy!

Three Tajín Shrimp Tacos open faced on a wooden board

The post Tajín Shrimp Tacos appeared first on Budget Bytes.

Tortilla Soup

Do you enjoy tortilla soup? It’s one of my all-time favorites! Tortilla soup is fresh and flavorful, earthy and a little spicy. Topped with a big handful…

The post Tortilla Soup appeared first on Cookie and Kate.

tortilla soup recipe

Do you enjoy tortilla soup? It’s one of my all-time favorites! Tortilla soup is fresh and flavorful, earthy and a little spicy. Topped with a big handful of crispy tortilla strips, it’s a light but satisfying meal for lunch or dinner. As a bonus, it tastes even better the next day.

Tex-Mex tortilla soups most often include shredded chicken, but it’s not unusual to find vegetarian tortilla soups in Mexico. I can’t call this recipe fully authentic, though. It’s a delicious variation on classic tortilla soup (Sopa Azteca) that you can make at home any time you get the craving.

In Mexico, you’ll find tons of regional variations and personal preferences for tortilla soup. For this recipe, I added black beans for some heft, as well as a red bell pepper because I love the flavor and texture it provides. I tried to keep the remaining ingredients in line with what you might find in Mexico, but to be honest, I have more personal experience with the Tex-Mex variations I’ve sampled over the years.

tortilla soup ingredients

This recipe is a fully reworked version of an old tortilla soup recipe on the blog. Perhaps you’ve made that one and enjoyed it, but I tried it again recently and just knew I could build in more flavor along the way. If you want a copy of the original, I’ve saved a PDF of the recipe right here.

This soup is closer to the spin on tortilla soup in my cookbook, Love Real Food, which features an irresistible sweet-and-spicy interplay between sweet potatoes and jalapeño. Give that one a try, too!

Continue to the recipe...

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Easy Tostadas

Tostadas are one of our favorite easy dinners! If you haven’t had a tostada before, you have been missing out. Let me fill you in! Tostada means “toasted” and usually refers to dishes made over crispy flat tortillas that are either ov…

Tostadas are one of our favorite easy dinners! If you haven’t had a tostada before, you have been missing out. Let me fill you in! Tostada means “toasted” and usually refers to dishes made over crispy flat tortillas that are either oven toasted or fried. They are similar to tacos, but tostadas are flat and…

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Avocado Chocolate Mousse

Avocado Chocolate Mousse is a rich and velvety chocolate mousse that will blow you away.  Dark chocolate, fresh avocado, cocoa powder, and more come together to make a healthy chocolate mousse.  You can make this mousse for a mid-day treat or even …

vegan chocolate mousse
Avocado Chocolate Mousse is a rich and velvety chocolate mousse that will blow you away.  Dark chocolate, fresh avocado, cocoa powder, and more come together to make a healthy chocolate mousse.  You can make this mousse for a mid-day treat or even an after-dinner dessert.