Mexican recipes from realsimple.com

Mexican recipes from realsimple.com

Mexican taco bowl spaghetti

You’ll need: spaghetti, olive oil, beef chuck, onion, chili powder, salt, corn kernels, diced tomatoes, and avocado.

Cook the spaghetti according to the packaging, drain and return to the pot.

While the spaghetti is cooking, heat the oil over high heat and add the beef, onion, chili powder, and salt. Cook until browned.

Throw in the corn and tomatoes (plus their juices). Cook while stirring until heated through. This will take about 5 minutes.

Finally, add the sauce to the pasta and mix thoroughly.

Top with the avocado, and serve.

Tilapia tacos with cucumber relish

You’ll need: olive oil, tilapia, coriander, salt and pepper, radishes, cucumber, fresh lime juice, corn tortillas, cilantro leaves, sour cream.

Heat your grill on high. Season the fish with coriander, salt and pepper, and grill until it’s cooked through. 1 – 3 minutes per side. Break the fish up into pieces.

Toss the radishes and cucumber with the lime juice, oil, salt and pepper together. Serve the fish in the tortillas with the mixture, topped with lime wedges.

Polenta Stuffed poblano peppers

You’ll need: plum tomatoes, red onions, olive oil, poblano peppers, cinnamon, salt, pepper, polenta, corn, goat cheese, and scallions.

Heat your broiler. Toss the tomatoes, onion and oil on a baking sheet, turning the tomatoes cut side down. Add the peppers the same way.

Broil until charred, stirring the onions and turning the tomatoes and peppers over about halfway through.

Heat the oven to 400 degrees. Puree the tomatoes, onions, cinnamon, salt and pepper until it’s a smooth mixture. Spread the sauce into a baking dish, and place the peppers cut side up on top of it.

Boil some water and gradually whisk in the polenta. Keep stirring with your whisker until it’s thickened. After that, throw in the corn, cheese and most of the scallions.

Divide the polenta amongst the peppers. Top them with the remaining sauce and bake until heated, this will take 5 – 10 minutes. Sprinkle with the last of the scallions and serve.

 


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