1/4 cup fresh lime juice, (juice of 2 limes)
1 Tbsp olive oil
1 Tbsp cumin powder
1 Tbsp chili powder
1/2 Tbsp oregano
1/2 tsp black pepper, freshly ground
1 1/2 pounds halibut steaks, or fish of choice.
4 flour tortillas, 10-inch diameter)
2 cups black beans, canned, or made from scratch
1 cup salsa
1 cup Monterey Jack cheese, shredded
16 oz. sour cream
In a large zip-lock plastic bag or dish with cover, combine lime juice, oil, cumin, chili powder, oregano and pepper; stir well. Add fish to lime marinade and refrigerate at least 30 minutes.
Prepare grill (medium-high heat) and oil the rack so fish will not stick. Place fish on the hot grill and cook 4–5 minutes per side or until fish flakes easily when teated with a fork.
While fish is cooking, wrap tortillas in foil and place on grill to heat.
Place black beans in a microwave-safe dish, cover and heat in the microwave.
When fish is done, place it in a dish and flake with a fork. Assemble tacos by spooning beans into the center of each tortilla, add flaked halibut and top with cheese and salsa.
Broiler option: Preheat oven broiler, coat broiler pan with vegetable oil spray and broil fish 4–5 minutes per side.
Re: white sauce I use sour cream with a bit of lime juice.
Tortilla Soup Recipe
6 Exquisita Corn Tortillas, preferably a little old and dried out
1/4 cup peanut oil, or other oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño hot pepper, seeded, veins removed, chopped
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes,
1/2 teaspoon coarse salt
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese or other mild, melting cheese
Chopped fresh cilantro
1 lime, cut into wedges
If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don’t have a lot of moisture in them. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve.
2 Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
3 To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
GREEN CHICKEN ENCHILADAS
4 large skinless boneless chicken breasts
3 cans cream of mushroom Soup
24 EXQUISITA Corn Tortillas
1 16 oz pk shredded cheese blend (your choice)
2 cans diced skinless green chilies
8-10 oz water
2 tablespoons oil
Boil chicken breast until fully cooked. Let cool and shred. Preheat oven to 300°F. Combine soup, water, green chilies salt and pepper (to taste) until warm.
Warm oil in skillet and lightly fry tortillas. Roll tortillas filled with shredded chicken.
Place 3/4 cup sauce mix into bottom of 9″ X 13″ pan, and place filled tortillas on top of sauce mix until pan is full. Cover with remaining sauce mix until all enchiladas are covered.
Sprinkle shredded cheese on top and bake for 20-25 minutes until cheese is melted and sauce is hot.
Serve with your favorite side.
Ground beef is mixed with enchilada sauce and cheese and rolled into tortillas to be baked with more enchilada sauce and cheese.
- 1 pound of ground beef
- 1 (16 ounce) Enchilada Sauce or Picante Sauce
- 2 cups shredded cheese
- 12 Exquisita Corn or Flour tortillas, warmed
- Heat the oven to 350 degrees F.
- Cook the beef in a 10-inch skillet over medium high heat until well browned. Pour off any fat. Stir in 1/2 cup sauce and 1 cup cheese.
- Spread 1/2 cup sauce in 13 x 9 x 2-inch baking dish.
- Spoon about 2 tablespoon meat mixture down center of each tortilla. Roll up and place seam-side down in prepared dish. Top with remaining sauce and cheese.
- Bake for 20 minutes until the cheese melts. Makes 10 to 12 enchiladas