Beer Battered Fish Tacos

Fish tacos were requested this evening, so I decided to try my hand at a beer batter, and the results were fantastic! I was told this was the best thing I have ever made for dinner. This recipe makes A LOT! So you can cut it in half if you're not having a fish taco party. :)

Ingredients:

2 cups flour

2 tsp ground mustard

2 tsp chili powder

2 tsp cayenne pepper

1 1/2 tsp salt

1 tsp onion powder
1 tsp garlic powder

1 1/4 cup beer (hoppy beer makes the batter fluffy!)

2 eggs

2 lbs. white fish (like cod or tilapia), cut into strips

tortillas

Toppings:
sour cream

cheese

guacamole/avocados

lime wedges

pico de gallo

salsa

cilantro

Sweet Potato & Corn Quesadillas

I really have to thank my friend Meg for inspiring this recipe. She made me sweet potato & corn quesadillas a couple years ago and they were so tasty! I don't remember her process so I made up my own, and this is what I came up with.

Ingredients:

3 tbsp. oil

2 cloves garlic

 2 medium sweet potatoes, peeled and diced into 1/2 inch cubes

2 green onions, chopped

1 cup frozen corn

1/2 tsp paprika

1/2 tsp cumin

1/4 tsp. salt

1/8 tsp pepper

8 tortillas (I used soft taco size)

8 oz cheddar, shredded

Cooking spray

sour cream and hot sauce for garnish

Pork and Pineapple Tacos

Tacos Al Pastor is my favorite Mexican dish, but seeing as how you can't really have a huge roasting spit in your home, it can be hard to duplicate. The recipe I have come up with is more like shredded pork with the flavors of al pastor  - kind of a cross between carnitas and al pastor - made in my new crock pot courtesy of my awesome brother!

This recipe is also versatile. You can:

• Make the sauce and slice roast into smaller pieces and marinate overnight, then barbecue on a grill, or
• Marinate overnight and bake the whole roast in an oven at 350 for about 3 hours, or until the internal temperature is 176 degrees, or
• Make in a crock pot, directions below.

Ingredients:

5 guajillo chilis

2 ancho chilis

2 - 20 oz cans pineapple chunks in juice (not heavy syrup!)

1/4 cup apple cider vinegar

5 cloves garlic, minced

1 onion, chopped

1 tsp. annatto powder (achiote powder)

1 tsp. cinnamon

1 tsp. oregano

1 tsp. pepper

2 tsp. salt

1 tsp. cumin

3 lb. boneless pork loin roast

1 bunch cilantro, chopped fine

1 lime
1 pkg tortillas

salsa, sour cream, hot sauce, shredded cheese for garnish

Chicken Enchiladas

This is my own personal chicken enchilada recipe, so I realize it is not very authentic. Also I made way too much filling, so the pictures will show twice as much filling ingredients as the directions will call for below. I ended up saving my extra filling for burritos. It freezes well and will make a whole other dinner for another night. So if you want extra filling, use 4 chicken breasts, 1 cup frozen corn, 2 cloves of garlic and 2 cans of green chilis.

Also, I prefer to use corn tortillas but they were out at my local grocery store, so I had to settle for flour.

Ingredients:

2 tbsp oil

2 chicken breasts

dash garlic powder

dash cumin

salt and pepper

1 8 oz can green chilis

1/2 cup frozen corn

1 clove garlic, minced

2 green onions, diced

2 cans enchilada sauce

1 pkg tortillas

12 oz. shredded cheddar or mexican blend cheese

sour cream, guacamole, salsa, Sriacha, cilantro to garnish

Breakfast Burritos

Some mornings I get up and I absolutely don't feel like prepping, making, and cleaning up after breakfast. This is my go-to for mornings like this, because there is virtually no prep and the clean up is super easy.  Breakfast is done in about 15 minutes.

Ingredients:

2 tbsp oil

1/2 bag of Ore-Ida Potatoes O'Brien

1/2 cup frozen corn

1 can black beans (I left this out)

1/8 tsp. cumin

1/8 tsp. chili powder

4 eggs

1 jar salsa

1 (4 oz) can of green chilis

1 package tortillas

1/2 cup shredded cheese (I used the Mexican blend, but cheddar or something similar would work)

sour cream, Sriacha, guacamole, and/ or cilantro to garnish