Sheet Pan Chipotle Chicken Fajitas, Spicy Yogurt Marinade

Sheet pan chicken fajitas/ MyBajaKitchen.com

Sheet Pan Chipotle Chicken Fajitas, an easy weeknight family meal.
Try it tonight.

 

I am loving sheet pan meals. Once the weather turns hot in Baja, I will abandon the oven meals, but they’re perfect for autumn days in Nevada. These sheet pan chipotle chicken fajitas were so easy and delicious. You can grill this recipe in a grill pan outside, just as easily, when it is too hot to bake.

I was visiting my son, who doesn’t have an outdoor grill in his fancy high-rise apartment so I baked these fajitas in the oven and they were delicious and easy.

Marinate the chicken in yogurt, chipotle and cilantro for at least 2 hours up to 8 hours, then toss the chicken, peppers and onions onto a sheet pan and bake. It couldn’t be any easier and the clean up was a breeze on a parchment lined pan. As you know, I’m avoiding cooking on aluminum foil and I’ve been quite happy with parchment paper as a healthy substitute.

Sheet pan chicken fajitas/ MyBajaKitchen.com

One pan and easy clean up

The yogurt marinade makes the chicken slightly spicy hot and really moist. Add or subtract the chipotle to adjust the heat. One chipotle and 1 tablespoon of adobe sauce gave this a mild but noticeable kick of heat. Use this marinade for simple grilled chicken for salads, tostadas, or tacos.

Heat your tortillas in the oven for the last 10 minutes. Wrap in parchment or place them in a cake pan.

Special dietary concerns?

Paleo or Keto diets?
Skip the yogurt marinade or use an appropriate paleo substitute. Try coconut or almond yogurt.  For Keto diets, use a lettuce wrap or a low carb tortilla like cauliflower or almond flour tortillas. I haven’t tried these recipes but they look easy and healthy.

Vegan or vegetarian diet?
Substitute thick slices of portobello mushrooms or tofu marinated in coconut or almond yogurt. Cashew cream with lime would be great in place of sour cream.

Weight loss diets?
These are perfect with low-fat chicken and healthy vegetables. Go easy on the guacamole, a little goes a long way, and skip the sour cream. Small whole grain tortillas or lettuce wraps will save a few calories. Make the veggies the star of this meal.

Sheet pan chicken fajitas/ MyBajaKitchen.com

I tossed the bell peppers with cumin, oregano, smoked paprika, olive oil and more cilantro before baking them. You can substitute a prepared fajita or taco seasoning but I’m not a fan of the scary extra ingredients or the cost of store bought seasoning packets. If you buy the individual spices you can use them in multiple Mexican or Mediterranean dishes or make your own spice combinations and store in air tight jars for quick additions to meats and vegetables.

I want to try these with poblano peppers for a little more heat. I prefer red bell peppers over green but use whatever is freshest. Any type of onion will be fine.

Sheet pan chicken fajitas/ MyBajaKitchen.com

 

Serve with homemade guacamole. An easy recipe.

Mash and avocado with 1 minced garlic clove, 1/4 cup chopped cilantro, 1/4 to 1/2 of a minced Serrano chili, juice from 1/2 of a lime and salt to taste. Simply guacamole! No need to buy that weird pre-made grocery store stuff. Yuck.

Make your own salsas

 

I used fresh pico de gallo, which I make every week, but try a fruit salsa, like pineapple or watermelon, with these versatile sheet pan chipotle chicken fajitas.

Pin it for later. You might like my Taco Tuesday Pinterest board or Mexican Salsas board. I’ve taken the work out of finding taco and salsa recipes for you. Send me an email if you want to join these popular board.

Sheet Pan Chipotle Chicken Fajitas /MyBajaKitchen.com, #Healthy Mexican Recipe

Sheet pan chicken fajitas/ MyBajaKitchen.com
Print

Sheet Pan Chipotle Chicken Fajitas

A delicious sheet pan Mexican dinner with chipotle marinated chicken and charred bell peppers and onions. Serve in warm tortillas with guacamole and sour cream. Inexpensive, nutritious and fast family meal. 

Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 People

Ingredients

  • 16 Ounces Skinlesss chicken breast or thighs
  • 1/2 Cup Plain Greek yogurt Regular plain yogurt is fine
  • 1 Chipotle pepper chopped More to taste
  • 1 Tablespoon Canned Adobe sauce
  • 1 Cup Fresh cilantro, divided
  • 4 Cups Bell peppers, any color 2 large peppers
  • 2 Cups Onion, sliced
  • 1 Tablespoon Smoked paprika
  • 1 Tablespoon Ground cumin
  • 1 Tablespoon Dried oregano
  • 1 Tablespoon Garlic powder Or 1-2 cloves minced garlic
  • 2 Tablespoons Olive oil
  • 8 Flour or corn tortillas
  • 1 Cup Guacamole
  • 1 Cup Sour cream or la crema
  • 1 Cup Salsa Fresh pico de gallo is best

Instructions

  1. Cut chicken into 1 inch wide strips. Mix yogurt with 1/2 cup of cilantro, chopped chipotle and adobe sauce. Marinate chicken 2-6 hours. 

    Slice bell peppers and onions into 1/2 inch strips and combine with spices and olive oil. 

    Arrange chicken strips and vegetables on a sheet pan. Bake in a 375 degree oven for 30 minutes until chicken is opaque and vegetables are slightly charred. 

    Serve with warm tortillas, guacamole, sour cream and salsa. 

Recipe Notes

You can substitute a fajita spice mix or taco seasoning for the spices and salt but the individual spices allow you to adjust the salt, avoid unneccesary preservatives and anti-caking ingredients. Any salsa can be used. Serve with lime wedges if you desire. Poblano peppers would be a delicious substitution for the bell peppers. 



What’s your favorite sheet pan meal? Please share in the comments. Share the love on Pinterest and Facebook.

Sheet pan chicken fajitas/ MyBajaKitchen.com

Host A Mexican Tapas Party and A Recipe For Chorizo Mushroom Tapas

Mexican Chorizo Mushroom Tapas

 

Host a Mexican tapas party to celebrate being back on the Baja.

Let’s get together.

Ideas for hosting your own tapas party

Make it a potluck

You could suggest a small bite category or theme to each guest or be surprised when your friends intuitively bring a variety of dishes with no predetermined theme. I think potlucks so are magical because they always come together beautifully.

I’m taking my tapas party on the road to Fiesta Friday, my favorite virtual potluck. The cohosts this week are Petra @ Food Eat Love and Vanitha @ Curry and Vanilla.

Do everything yourself

I like to include a meat or meat substitute appetizer, a seafood dish, crisp crudités – carrots, jicama, cucumbers, a creamy dip like hummus, lettuce cup salads, a cheese course and fruit for dessert. Serve Mexican wines and/or a tequila specialty drink. Always have a non-alcohol beverage available, make it special. Here are a few ideas for mocktails.

A few ides to try 

Easy spicy tuna sushi towers

Easy Sushi Recipe, Towers of Spicy Baja Ahi Tuna /MyBajaKitchen.com

Peel and eat shrimp with citrus ponzu:

Boil and chill fresh shrimp. Mix together orange juice, lime juice, fresh basil and soy sauce for dipping.

Fruits and veggies:

Slice jicama and melon, arrange on a platter, add a squeeze of lime and a dusting of chili powder. Watermelon slices pair well with spicy foods too.

Caprese skewers: 

Thread mozzarella cheese onto toothpicks with fresh basil and cherry tomatoes , drizzle with olive oil and balsamic glaze. An easy salad alternative.

Caprese Salad skewers

Tabbouleh lettuce cups

Tabbouleh Lettuce cups

Broiled Parmesan artichokes: Wrap water packed or oil package artichoke hearts with serrano jamon, sprinkle with Parmesan or aged cotija cheese and broil until golden brown.

artichoke, prosciutto, Parmasan appetizer

 

Cilantro chipotle hummus and tortilla chips 

Cilantro Chipolte Hummus

Ideas from the Web
You might like my Pinterest page “Tapas” where I’ve organized and saved recipes for small bites and traditional Spanish tapas.

Gastroteca Azul, a quick restaurant review.

We have a new upscale Mediterranean restaurant in my village, Gastroteca Azul. The chef, Mario Lopez is using local ingredients, inventive preparations and engaging flavors to create a gourmet experience in Loreto Bay, Mexico. I have to say that the best meals I’ve eaten outside of my kitchen have been at Azul. The wine list is delicious and pairs well with the menu. I never miss out on his amazing desserts. Azul is my go to restaurant for date night and to impress my out of town guests.

I confess, I’m picky. Don’t bury my food in melted cheese, rich cream sauce or overwhelming salsa. Give me fresh fruits and vegetables, lean meats and/or seafood and don’t skimp on the flavor. I thrive on a Baja-Mediterranean style diet with real food and an abundance of fruits, veggies and seafood. Chef Mario understands healthy food and it’s apparent in every meal he creates.

Finally the recipe! 

I have openly stolen and re-created Chef Mario’s Chorizo y Champiñones appetizer. Never fear, I always tell him when I see him at the Sunday produce market that I’m stealing his ideas. I’m also free with my newest recipes ☺️. I haven’t seen any of my genius recipes on the menu yet but I remain hopeful. Ha Ha  The Chef uses portobello mushrooms and a dash of sherry. I added scallions and cilantro for a fresh green flavor. Adjust the herbs to your taste.

You can make this simple Mexican tapas recipe with any readily available spicy meat. For example: Spanish or Mexican chorizo, any flavor of spicy sausage or vegan chorizo for vegetarians. I love the mushrooms but you could substitute carrots or bell pepper to create an equally delicious topping. I have used this topping as a taco filling, with tortilla chips and on sliced baguette.

 

Mexican Chorizo Mushroom Tapas

[lt_recipe name=”Chorizo and Mushroom Tapas” servings=”Several ” prep_time=”10 MINUTES” cook_time=”10 MINUTES” total_time=”20 MINUTES” difficulty=”Easy ” summary=”Mushrooms mingle with spicy Mexican chorizo for a perfect tapas on baguette slices or tortillas. Use as a taco or tostada filling. A fiesta in your mouth. ” print=”yes” ingredients=”4 ounces chorizo, either ground texture or firm Spanish style chopped.;1 pound of mushrooms, any variety;1/4 cup sliced scallions, green only;1/2 cup chopped cilantro;Sliced baguette” ]Brown chorizo and drain any oil. Add rough chopped mushrooms and simmer on medium heat until the mushrooms are soft and have released their water. Stir in scallions and cilantro just before serving.[/lt_recipe]

Check out my Pinterest Board, Tapas for more great ideas.

You might like my Pinterest Board, Tapas

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No Cook Meals for Burning Man, Healthy Recipes

Easy Mexican Corn, Chic Pea Salad

Don’t show up in the Black Rock desert empty handed, impress your friends with these no cook meals for Burning Man. No need for fire or refrigeration.

Pack your tu tu, feather boa, a festive burner bike, lots of H2O, adult beverages, everything on this list and something to barter with.

This post contains affiliate links (and fun photos) from Amazon. You click and I get a few cents. 



Yes, I need all of these things for Burning Man. Bahaha

Burn baby, burn.  You can’t live on love alone so pack three days of healthy meals until you can barter for  fancy meals at another camp.

Find your tribe.

Enough about my costume, let’s make some healthy food.

No Cook Meals for Burning Man, Healthy and No Refrigeration is Needed

These meals were inspired by Mexican dry camping trips and I originally wrote this post for a surfer girl who plans surf and yoga retreats in Baja Sur, Mexico so you might have already seen these recipes. Check out her Women’s Surf Yoga Retreat in Baja Sur. I want to go!

They are easily made vegan, just use legumes instead of canned meats and fish. Of course if you stock up in Reno on your way to Burning Man then you have a zillion expensive packaged food options, think Trader Joes or REI but let’s assume that you’re a Burner on a budget. These meals are inexpensive and healthy, which leaves more money for your costumes!!!

This article is about inexpensive healthy no cook meals for Burning Man but the same strategy will work if you a kitchen or a campfire.

Be flexible and shop wisely

Most of the ingredients for these healthy no cook meals are available at the local grocery store. You don’t need to spend a fortune at specialty stores.

No cook meals for Burning Man, #Burning Man, #healthy camping meals

 

Start with tortillas, flour tortillas seem to be the most versatile without needing to be cooked.  Look for shelf stable protein sources for example: canned tuna, chicken, shrimp and beans. Nuts are usually available, especially peanuts. Peanut butter should be on your list for quick breakfasts and lunches. Honey or jams can be used to sweeten any meal and you won’t need to refrigerate them.

Buy easy to prepare fruits and veggies that you can quickly wash or peel, and can be eaten raw, for example: carrots, cucumber, onions, zucchini, peppers, jicama, avocados, limes, cherry tomatoes, mangos, melons, bananas, oranges. Buy the freshest fruits and vegetables that you can find because they are the nutritional stars in these no cook meals. Canned fruits and veggies can be used in a pinch but avoid the high salt and sugar versions.

 

Skip the lettuces, chard and other dirty vegetables that take lost of time and water to clean. You should conserve water in the desert and besides you have Burning Man things to see and do. Pre-washed lettuces are an option for the first night but they’ll need refrigeration.

 

3 Day Sample Menu

No Cook Healthy Meals

Easy Breakfasts

  • Peanut butter and banana tortilla wraps or sandwiches
  • Almond milk overnight oats with nuts and fruit:  Combine quick cooking oats, non-dairy milk, a drizzle of honey or jam in a ziplock and let sit overnight. Add fruit and nuts in the morning and breakfast is ready.
  • Breakfast burritos: Spread pinto bean frijoles in a tortilla with salsa and red pepper strips.

Healthy Lunches

Easy Mexican Corn and Chic Pea Salad

  • Tuna fish wraps: Buy oil packed tuna, drain and flake, combine with thin slices of cucumber, carrot and red pepper and wrap in a tortilla or eat as a salad. Add a squeeze of lime. A few jalapeño slices would give you a spicy tuna wrap.
  • “Waldorf” fruit salad: Combine rough chopped walnuts, celery, and apples. Make a dressing with olive oil, orange juice, honey and lime juice. Serve with a hummus wrap and remaining vegetables.
  • Hummus wraps: Smash cooked garbanzo beans with a fork, add a tablespoon of olive oil, a squeeze of lime, and thinly sliced onion and zucchini. Use in a wrap or as a dip for other vegetables or tortilla chips.

 

Satisfying Dinners

Vegan Chorizo Burrito Bowl, Make it Mexican

  • Canned chicken, honey lime chipotle salad: Combine 1 tablespoon of peanut butter, 1 teaspoon of minced jalapeño or to taste, a teaspoon of honey, squeeze of lime and whip with a fork. Combine canned chicken, 1/4 cup of chopped peanuts, 1/4 cup fresh cilantro, diced mango and serve in halved red pepper cups for a gourmet touch.
  • Baja shrimp wraps: Rinse canned shrimp. Mix with garbanzo beans, olives, diced celery and tomatoes, olive oil, lime, and any combination of peppers. Wrap in a tortilla.
  • Burritos bowls: Combine drained and rinsed black or pinto beans, canned corn, diced red or green pepper, olives sliced, sliced avocado and chunky red salsa.

 

Healthy No Cook Meals Shopping List:

[lt_recipe name=”PRINTABLE SHOPPING LIST, HEALTHY NO COOK MEALS ” print=”yes” ingredients=”flour tortillas;peanuts;walnuts;peanut butter;honey or jam;quick oats;non-dairy milk or shelf stable cow’s milk;;canned tuna;canned chicken;canned shrimp;canned or bags of vegetarian pinto, black and garbanzo beans;oregano or cumin;canned salsas;olive oil;;limes;oranges;mango;melon;carrots;celery;zucchini;cucumber;red bell peppers;onion;;crispy tostados or tortilla chips;dark chocolate for a healthy treat;;tequila for obvious reasons” ]Minimal gear packing list, sharp knife, can opener, cutting board, safe drinking and food prep water, ziplock bags, silverware, plates, bowls, wash basin and dish soap [/lt_recipe]

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No cook meals for Burning Man, #Burning Man, #travel, #healthy recipes

 

 

 

 

Easy Sushi Recipe, Baja Ahi Tuna Poke Towers

Easy sushi recipe, Baja Ahi Tuna Poke Tower/MyBajaKitchen.com

Make these easy sushi towers with fresh ahi tuna poke and perfect sushi rice.

The stacks are beautiful and will serve two as an appetizer or one as a lunch or dinner portion. I’ve used some of the traditional Hawaiian ahi tuna poke ingredients with a few Baja additions like Serrano chili. Adjust the spiciness to you tastes.

Use the freshest fish you can buy or catch!

Baja red snapper

This is my son with a red snapper. You could grill a smaller fish whole and here’s a recipe for whole snapper stuffed with citrus shrimp. We ate this one as poke, sashimi and grilled chili lime fillets. Red snapper is very versatile and I didn’t know how great it tastes until I ate it fresh out of the Sea of Cortez. Spoiled much?

Sushi is best when made with fresh fish and I make it frequently with yellowtail and red snapper when mi Gringo goes fishing. Ahi tuna, also called yellowfin tuna, are being caught now in Baja but in the winter we are more likely to catch red snapper, cabrilla, or yellowtail. Prime Baja sport fishing happens in the hot days of summer and it sounds fun despite the hot temperatures.
I’m taking my tuna to Fiesta Friday where you can find recipes from around the world.

You might also like this spicy ahi tuna tower recipe made with siracha mayo.

Perfect sushi rice every time.

Make the sushi rice at least 30 minutes in advance. Here’s a great tutorial on how to make sushi rice.

Ahi tuna poke. It begins with the fish.

Prepare fish with a sharp fillet knife. I remove all the tough fibrous areas and the skin. I save all of the fish pieces that I don’t want in my sushi, but are otherwise fine to eat, along with shrimp shells to make a seafood broth to use for soups later. Use them immediately or freeze for later.

Stack the ahi tuna poke first followed by the sushi rice. I love these 6 inch springform pans. They’re great for stacking foods into fancy towers and making small desserts to share. Perfect for key lime pie.

This is an affiliate link. If you buy from Amazon then I get a few cents.

Perfect for a Labor Day cocktail party. Enjoy your long weekend.

Serve these ahi tuna poke stacks as a shared appetizer or a single lunch serving. Top with avocado and/or mango. Offer wasabi paste and soy sauce on the side. You can serve the poke alone with tortilla chips or just a fork. The sushi lovers will go nuts for these beautiful towers of fresh ahi tuna.

 

 

[lt_recipe name=”Easy Sushi Ahi Tuna Poke Stacks ” summary=”Tuna poke over perfect sushi rice and topped with mango or avocado. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/08/image-12-252×300.jpg” ingredients=”Poke;1 lb fresh yellowtail or tuna, cut into 1/2 inch pieces;1/4 cup finely chopped sweet onion;1/4 cup thinly sliced scallions;1 tablespoon finely grated fresh ginger;1 teaspoon minced Serrano chili or to taste;1 tablespoon reconstituted and chopped wakame seaweed (optional);1 tablespoon black and or white toasted sesame seeds;3 tablespoons soy sauce;1 teaspoon toasted sesame oil;Juice of 1 key lime or 1 tablespoon of lime juice;;Sushi rice;2 cups sushi rice;2 1/2 cups water;1/4 cup rice vinegar, unseasoned;1 tablespoon sugar;1 teaspoon salt;;For serving;Avocado slices;Mango slices;Scallions thinly sliced;” ]Make sushi rice. Cook rice for 15 minutes. Dissolve the sugar in the rice vinegar over low heat. Add sugar and vinegar to hot rice and combine. Let cool to room temperature. At least 30 minutes in advance. Cut fish into 1/2 dice, keep chilled. Mix marinade ingredients. Do not combine marinade with the fish until you are ready to build your stacks and serve.;Layer poke into springform pan or other mold. Top with cooled sushi rice and pat down. Open springform and gently plate the tower with the fish on the top. Garnish with either avocado or mango slices and green onions. Serve with wasabi paste and soy sauce.;[/lt_recipe]

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Easy Sushi Recipe, Tuna Poke Towers, #poke, #sushi, #ahi tuna/ MyBajaKitchen.com



Easy Healthy No Cook Meals For Camping or Travel in Mexico

Hiking Loreto, Baja Sur/MyBajaKitchen.com

A shopping list and menu for 3 days of healthy no cook meals.  Perfect for an end of Summer, Labor Day camping trip, or exploring and surfing trips all year-long in Baja Mexico.

One of the best reasons to travel is to explore the local cuisine but eating out for every meal can be expensive and unhealthy. There are limited dining choices in many places in Baja. By all means try the local taquerias, the expat hot spots and the occasional fine dining restaurants but plan for a few “go to” healthy, no cook meals that you can put together with store-bought shelf stable foods.

Eating out when you travel is not your healthiest or cheapest option. Your pesos will go farther at a grocery store or an outdoor market and you can control the calories and the nutritional value of your meal.

If you have access to a barbecue and refrigeration then your options are almost like home and I hope you will try to buy all fresh real food but if not, you can still make healthy meals with minimal fuss and maximum Mexican flavor on a budget using shelf stable mostly nutritious foods. In general canned foods are high in salt and may have some scary ingredients but simple canned meats and beans can be found. Just say no to Spaghetti O’s, I’ve actually seen them in Mexico. Yikes.

Planning is especially important for vegetarians, vegans and anyone with food restrictions while traveling in rural Mexico. You will have to ask a lot of questions and your choices may be limited. Don’t be surprised that the sauces, frijoles and tortillas may not be vegetarian.  If you can buy foods with labels and you know a few key Spanish words, then you can be in control of your diet.  Lard is manteca (de cerdo). Learn the name and every variation of your food allergens in Spanish. I found several places on the internet that give away or sell “Allergy Translation Cards”. They look like this.


This article is about healthy no cook meals but the same strategy will work if you have any dietary restrictions and you have a kitchen or a campfire. 

Be flexible and shop wisely:

Most of the ingredients for these healthy no cook meals are available at the local grocery store.

Start with tortillas, flour tortillas seem to be the most versatile without needing to be cooked.  Look for shelf stable protein sources for example: canned tuna, chicken, shrimp and beans. Nuts are usually available, especially peanuts. Peanut butter should be on your list for quick breakfasts and lunches. Honey or jams can be used to sweeten any meal and you won’t need to refrigerate them.

Market Fresh Mexican Produce

Buy easy to prepare fruits and veggies that you can quickly wash or peel, and can be eaten raw, for example: carrots, cucumber, onions, zucchini, peppers, jicama, avocados, limes, cherry tomatoes, mangos, melons, bananas, oranges. Buy the freshest fruits and vegetables that you can find because they are the nutritional stars in these no cook meals. Canned fruits and veggies can be used in a pinch but avoid the high salt and sugar versions, which is what I see in my local grocery store.

Skip the lettuces, chard and other dirty vegetables that take lost of time and water to clean. It is rare to find pre-washed and packaged salad mixes as you leave the bigger cities. If you find them then I would re-wash them before eating.

Food safety and safe drinking water should always be a concern and a priority wherever your travels may take you. The water you wash produce with should be safe drinking water. Nothing ruins a trip faster than a food born illness.

Be Prepared:

You’ll need a knife, cutting board, a can opener and ziplock bags for leftovers or to pack your lunch.

 

3 Day Sample Menu

No Cook, Healthy Meals

Easy Breakfasts

  • Peanut butter and banana tortilla wraps or sandwiches
  • Almond milk overnight oats with nuts and fruit:  Combine quick cooking oats, non-dairy milk, a drizzle of honey or jam in a ziplock and let sit overnight. Add fruit and nuts in the morning and breakfast is ready.
  • Breakfast burritos: Spread pinto bean frijoles in a tortilla with salsa and red pepper strips.

Healthy Lunches

Easy Mexican Corn and Chic Pea Salad

  • Tuna fish wraps: Buy oil packed tuna, drain and flake, combine with thin slices of cucumber, carrot and red pepper and wrap in a tortilla or eat as a salad. Add a squeeze of lime. A few jalapeño slices would give you a spicy tuna wrap.
  • “Waldorf” fruit salad: Combine rough chopped walnuts, celery, and apples. Make a dressing with olive oil, orange juice, honey and lime juice. Serve with a hummus wrap and remaining vegetables.
  • Hummus wraps: Smash cooked garbanzo beans with a fork, add a tablespoon of olive oil, a squeeze of lime, and thinly sliced onion and zucchini. Use in a wrap or as a dip for other vegetables or tortilla chips.

 

Satisfying Dinners

Vegan Chorizo Burrito Bowl, Make it Mexican

  • Canned chicken, honey lime chipotle salad: Combine 1 tablespoon of peanut butter, 1 teaspoon of minced jalapeño or to taste, a teaspoon of honey, squeeze of lime and whip with a fork. Combine canned chicken, 1/4 cup of chopped peanuts, 1/4 cup fresh cilantro, diced mango and serve in halved red pepper cups for a gourmet touch.
  • Baja shrimp wraps: Rinse canned shrimp. Mix with garbanzo beans, olives, diced celery and tomatoes, olive oil, lime, and any combination of peppers. Wrap in a tortilla.
  • Burritos bowls: Combine drained and rinsed black or pinto beans, canned corn, diced red or green pepper, olives sliced, sliced avocado and chunky red salsa.

 

Healthy No Cook Meals Shopping List:

[lt_recipe name=”PRINTABLE SHOPPING LIST, HEALTHY NO COOK MEALS ” print=”yes” ingredients=”flour tortillas;peanuts;walnuts;peanut butter;honey or jam;quick oats;non-dairy milk or shelf stable cow’s milk;;canned tuna;canned chicken;canned shrimp;canned or bags of vegetarian pinto, black and garbanzo beans;oregano or cumin;canned salsas;olive oil;;limes;oranges;mango;melon;carrots;celery;zucchini;cucumber;red bell peppers;onion;;crispy tostados or tortilla chips;dark chocolate for a healthy treat;;tequila for obvious reasons” ]Minimal gear packing list, sharp knife, can opener, cutting board, safe drinking and food prep water, ziplock bags, silverware, plates, bowls, wash basin and dish soap [/lt_recipe]

 

Do you need Baja camping advice? Check out these books for sale at Amazon.

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Easy Healthy No Cook Meals For Camping or Travel in Mexico/MyBajaKitchen.com

Easy Sushi Recipe, Spicy Baja Tuna Towers. Impress Your Friends

Easy Sushi Recipe, Towers of Spicy Baja Ahi Tuna /MyBajaKitchen.com

Make this easy spicy sushi recipe with spicy Baja ahi (yellow fin) tuna, perfect sushi rice, siracha mayo and avocado.
A lunch or appetizer portion that’s sure to impress your guests. No need to roll and cut sushi, unless you like to make sushi then go for it. Actually making sushi with your friends does sound like a great way to get messy in the kitchen. Either way you get to eat spicy Baja sushi.

I’m taking my easy sushi recipe to Fiesta Friday to share. Have you tried the Tailwind app for Pinterest and Instagram? I opened a new tribe called Healthy Recipes for Healthy Families. Here’s your personal invitation to join my Tailwind tribe.

With Tailwind you can manage your Pinterest boards with ease and set up perfect pinning schedules. I’m loving this new application! Check it out and join my tribe.

Enough about me, here’s the easy sushi recipe I promised.

I found the perfect foolproof sushi rice recipe at MakeMySushi.com.

I used small 4 inch springform pans to shape the towers but you could probably use a ramekin with some ingenuity.

Make the sushi rice before preparing the fish and let cool to room temperature, about 45 minutes in advance of assembling the towers. Chop serrano and green onions and mix with mayonnaise, lime juice and siracha. Cut tuna into small dice and mix with spicy sauce. Slice avocado. Assemble towers; the fish goes first in the pan followed by the rice. Pat rice down over fish. Invert onto your serving dish or onto individual plates. Gentle remove springform pan. Garnish with avocado slices and green onions. Serve with wasabi paste and soy sauce.

[lt_recipe name=”Easy Sushi, Spicy Baja Tuna in Sushi Towers ” servings=”4″ prep_time=”1H” cook_time=”10M” total_time=”1H10M” difficulty=”Easy” summary=”Spicy tuna towers over sushi rice. Easy sushi recipe. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/08/image-3-295×300.jpg” ingredients=”Sushi rice, uncooked 2 cups;Rice vinegar, unseasoned, 1/4 cup;Sugar, 1 tablespoon;Salt, 1 teaspoon;Fresh raw ahi (yellow fin) tuna, 16 ounces, may substitute any sushi grade tuna, jack or salmon;Mayonnaise, 2 tablespoons;Siracha, 2 teaspoons or to taste ;Serrano chili, 1 teaspoon minced;Green onion, 1 tablespoon sliced thinly;Lime juice, 2 teaspoons;Avocado, 1/2 sliced;Wasabi paste and soy sauce on the side ” ]Rinse rice until several times until water is clear. Combine 2 cups of rice and 2 1/2 cups of water. Bring to a boil, stirring once. Reduce heat and simmer for 8-10 minutes. ;Heat vinegar, sugar and salt until solids dissolve. Stir vinegar mixture into hot rice and combine. Let cool to room temperature. ;Dice fish and combine with remaining ingredients except avocado. ;Divide fish into 4 inch springform pans (4). Top fish with prepared sushi rice and pat down with a spoon or a flat based measuring cup to compress the rice. ;Invert pan onto serving dish and open springform. Gently remove pan and base. Garnish with avocado slices and serve with wasabi and soy sauce on the side. [/lt_recipe]

PIN IT and Please share this post. I’m so happy with the delicious results.

Easy Sushi, Spicy Baja Tuna Towers/ MyBajaKitchen.com



Baja Mediterranean Style Salmon, Black Bean Salsa and Rice Grilled in Foil Packets. A Complete Meal and Easy Clean Up

Baja Salmon, Black Bean Salsa and Rice Grilled Foil Packets. A Complete Meal and Easy Clean Up

Salmon, black beans, peppers and rice make a healthy Baja-Mediterranean inspired complete meal in easy clean up foil packets.

I grilled these outside because it’s too hot to use the oven but they can easily be baked in the oven in parchment paper, which may be safer than cooking foil.
Continue reading “Baja Mediterranean Style Salmon, Black Bean Salsa and Rice Grilled in Foil Packets. A Complete Meal and Easy Clean Up”

Vegetarian Mushroom Tamales, Swiss Chard Wrapped

Vegetarian mushroom parmasen filled tamales, wrapped in Swiss chard leaves

Make these vegetarian mushroom parmesan cheese filled tamales wrapped in Swiss chard leaves without corn husks for a special occasion or weekend meal with friends.

 

Corn husks are readily available in every Baja market and they are traditionally used to make Mexican tamales. They lend an earthy (dusty) corn flavor to tamales which I did not miss with these flavorful Baja Mediterranean tamales. The mushroom parmesan filling is reminiscent of mushroom ravioli with a Baja twist. I can find parmesan cheese in Baja but it is a specialty item and can be expensive. A substitute would be aged cotija Mexican cheese. The filling would be great in empanadas, quesadillas or on baguette slices at a tapas party.

“I like to cook with wine and sometimes I even put it in the dish.”
Pair a hearty Mexican red wine, vino tinto, with these mushroom parmesan tamales and remember to save a glass for your guests. You can easily make them vegan by substituting minced walnuts or vegan cheese for the parmesan. Continue reading “Vegetarian Mushroom Tamales, Swiss Chard Wrapped”

Spicy BBQ Baja Shrimp Kabobs

Spicy BBQ Baja Shrimp Kabobs

 

Fresh shrimp, red and orange bell peppers, red onion, red potatoes and a chili lime marinade come together in a rainbow of colors to bring Baja shrimp kabobs to your next BBQ. Serve with caprese salad and fruit or Mexican rice and grilled vegetables for a perfect backyard BBQ meal.

Buying and cleaning raw shrimp:

Fresh shrimp, camerones are readily available on the Baja.  At the market you could ask for a kilo of shrimp by saying, “Necesito un kilo de camarón, por favor.” I need a kilo of shrimp, please.

You will need to learn how to clean raw shrimp while living in Baja. The freshest shrimp is sold raw without prior deveining. I use a sharp paring knife to slit the back shell and remove the vein but you could use a special shrimp tool.

These shrimp were deveined and the shells were removed before marinating and skewering them.

 

I use flat, stainless steel kabob skewers for my Baja shrimp kabobs. I’m not a fan of the bamboo skewers. They burn easily and the food twirls on them making it difficult to grill properly.

 

[lt_recipe name=”Spicy Baja BBQ Baja Shrimp Kabobs” servings=”4 ” prep_time=”40 MINUTES ” cook_time=”10 MINUTES ” total_time=”50 MINUTES ” difficulty=”Moderately easy ” summary=”Spicy Baja shrimp kabobs with colorful vegetables and chil lime marinade make an impressive meal. Perfect for a backyard barbecue. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/06/image-78-225×300.jpeg” ingredients=”2 pounds raw large shrimp, cleaned and deveined;2 tablespoons ancho chili powder, substitute any chili powder;1/2 cup chopped fresh cilantro;2 tablespoon olive oil, divided;2 tablespoons lime juice;1 teaspoon sea salt, divided;;1 red bell pepper ;1 orange bell pepper, any combination of bell peppers is fine;1 red onion cut into 1 inch pieces;4 small red potatoes, may substitute yellow, or purple potatoes;1/2 teaspoon ground black pepper ;;” ]Clean and devein raw shrimp. Toss shrimp with 1 tablespoon of olive oil, chili powder, lime juice, cilantro, and 1/2 teaspoon of salt. Set aside while preparing vegetables. ;;If using a charcoal grill start coals in advance. A gas grill should be preheated to 400 degrees. ;;Cut peppers and onion into 1 inch uniform pieces. Cut potato into 1 inch cubes. Parboil potatoes for 7 minutes in boiling water. Let cool enough to handle. Combine potatoes, peppers, onions, 1 tablespoon olive oil, salt and pepper. ;;Prepare kabobs by carefully skewering marinated shrimp through the body and tail, alternating with peppers, onions and potatoes. The vegetables are skewered through the center. ;;Grill kabobs for 5 minutes and turn and continue to grill until shrimp are pink and vegetables are al dente and lightly charred, about 5 additional minutes. [/lt_recipe]

I’m taking my Baja shrimp to #FiestaFriday. I have had intermittent internet so please forgive me if I don’t get a chance to comment on everything’s party recipes. Please stop by and say hello to this week’s cohosts Ai and Jhuls

Please visit #CookBlogShare for more amazing recipes. Send some blog love to this week’s cohosts http://www.hijackedbytwins.com/ http://www.easypeasyfoodie.com/ and http://recipesmadeeasy.co.uk/

Spicy Baja Shrimp Kabobs

Check out my Pinterest Board, Baja Shrimp Recipes for more inspiration. You’ll also find more grilling recipes at Grilling.

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Tequila Lime, Orange, Margarita Marinade for Fish and Chicken

MyBajaKitchen

Make this quick margarita marinade for chicken or fish by combining limes, oranges and tequila. You can substitute orange juice for the tequila but the tequila does give this simple marinade a uniquely Mexicana flare. Use a tequila that you would also drink, just like when adding wine to any dish. I’m a fan of aged tequilas, reposado or añejo for sipping and cooking. My favorite is Casadores.
Here’s an article in Town And Country Magazine that you might find interesting about tequila
.
Marinade fish or chicken for a tasty grilled or baked Baja meal in margarita marinade. 

One sheet pan meal idea.
I marinated my salmon for 20 minutes and baked it on a baking sheet with asparagus at 350 for 20 minutes. The marinade adds a slightly sweet glaze to the salmon. I think tequila lime marinade would be tasty on grilled fresh red snapper, halibut or dorado.

Delicious grilled chicken.
Marinade chicken pieces for 30 minutes to 6 hours. Grill on indirect moderate heat because the sugar can burn. Toss on zucchini slices and corn on the cob for a complete BBQ fiesta.
Of course having a pitcher of perfect margaritas would be a welcome addition to any BBQ.

[lt_recipe name=”Margarita Tequila Marinade ” servings=”4 servings ” prep_time=”10 MINUTES ” total_time=”10 MINUTES ” difficulty=”Easy ” summary=”An easy marinade of tequila, lime and oranges with a touch of sweetness for fish or chicken. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/06/image-44-208×300.jpeg” ingredients=”Fresh orange juice, 3/4 cup, 2 oranges;Fresh lime juice, 1/4 cup, 1 lime;1 ounce tequila, may substitute orange juice;1/4 cup brown sugar;1/4 cup cilantro ;2 tablespoons olive oil ;1 clove garlic minced ” ]Combine all ingredients for marinade. Marinade chicken 30 to 120 minutes.;Marinade fish no longer than 30 minutes. ;[/lt_recipe]

 

 

 

PIN IT FOR LATER

Margarita marinade for chicken and fish

Check out my Pinterest Board for Marinades. I’ve found all of the best marinades for you.

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