Today on the fifth of May, Cinco de Mayo is celebrated by native Mexican (and American) people everywhere. This observance of the Cinco de Mayo victory is a special symbol for all Mexican people who celebrate their rights of freedom and liberty. In the spirit of this holiday I'm sharing 3 of my favorite Mexican recipes, ole!
I love mexican food! I could eat it every day at any meal. However, if you're eating your basic American/Mexican (you know, cheese quesadillas, enchiladas, taquitos, and chips) you are seriously de-railing your chance for a bikini body anytime soon. Fortunately, there is a way to get your Mexican food fix without having to fall off the Red Carpet Ready track.
Here are 3 of my favorite Mexican recipes - one for each meal of the day!
The third recipe (and what I believe to be the best recipe) is brought to you by my good friend and Red Carpet Ready contributor, Gavan, The Healthy Irishman.
For Breasfast: Val's Easy Breakfast Taco
1-2 corn tortillas
1/2 cup of Eggology or 3-4 egg whites
1 tablespoon shredded cheese
1 tablespoon of salsa
What To Do:
Spray Pam in a non-stick pan and heat the pan on medium.
Add the egg whites and cheese, and turn the heat to low.
Cook for 2 to 3 minutes, stirring occasionally.
Meanwhile, heat tortillas in the microwave for 30 seconds.
Serve the cooked egg whites in the tortillas, top with salsa, and enjoy!!
For Lunch: Ay Caramba! Chicken Salad
1 Chicken Breast
2 cups of roughly chopped lettuce
1/2 chopped tomato
1/4 of an avocado, sliced
1 tablespoon of shredded cheese
1 tablespoon of prepared salsa
1 tablespoon dressing of choice
Chipotle seasoning by Mrs. Dash
What To Do:
Pound the chicken breast to make grilling faster.
Season your chicken with Mrs. Dash Chipotle spice, and grill on the BBQ or in a stove top grill pan, on medium/high until the meat is fully cooked through (about 8 minutes total).
Allow the chicken to cool off before chopping.
Assemble your salad - lettuce, tomato, and you dressing of choice.
Place the chopped chicken on top of your salad and then add cheese, salsa, and avocado.
For Dinner: Cinco de Mayo Red Snapper Veracruz
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients.
Fueling your body with healthy food. Fueling your mind with the wealth of health.
Veracruz is a central Mexican city on the Gulf of Mexico. Food is the passion of virtually everyone who lives there and seafood in particular, is eaten all through out the day. This sauce, although Mediterranean in style, is a classic dish from this area and goes down as a treat with all the locals. You'll love how easy this is and the taste--man, outrageous!
RECIPE: Serves 4
4 x 5 oz Red Snapper fillets
1/2 cup white onion - fine dice
2 garlic cloves - minced
1/2 large Jalapeno - cut in 1/2 lengthwise
28 oz can crushed tomatoes
1/4 cup green olives - pitted, chopped
2 tbsp capers - drained & chopped
1/4 cup fresh oregano - chopped
2 bay leaves
2 tbsp olive oil
Preheat skillet on medium heat for 1 minute. Add olive oil. Saute onion for 1 minute, stirring. Add garlic and stir for 30 seconds. Add chopped tomatoes, olives, capers, oregano and bay leaves. Bring to a boil then reduce to a simmer. Simmer on low until sauce begins to reduce and thicken about 25 minutes approx. Taste and season.
Preheat oven to 425F. Lay 4 tbsp of the cooked sauce in bottom of baking dish. Season each snapper fillet with S&P and place fish on top of sauce. Spoon remaining sauce over each fillet and bake uncovered for 15-18 minutes, until fish is firm to touch.
Fresh, simple, healthy and muy delicioso! (says the Irishman)