Tag: Mexican

Lightened Up Esquites (Mexican Street Corn Salad)

Mexican Street Corn Salad (Esquites) by freshandfit.org

Corn is not a staple in my diet. It is something I have maybe 1-2 times a week, if at all. I make sure to buy organic, non-gmo corn when I cook it at home. I prefer to have my corn in the form of tortillas, my weakness is corn tortillas. I recently tried “Esquites” for the first time at my favorite local Mexican restaurant. I fell in love and knew I had to take a stab at making my own version. So here it is, Mexican street corn salad with Greek yogurt instead of mayonnaise. Don’t worry, it is still full of incredible sweet and tangy goodness with a smokey and salty flavor. So yummy!

1 16oz package of organic corn
3 tbsp greek yogurt
1/2 cup parmesan cheese
1/3 cup chopped cilantro
2 tbsp fresh lime juice
1/8 tsp black pepper
1/2 tsp sea salt
1 tsp chili powder
1/8 tsp garlic powder

Spread corn on a foil lined baking sheet. Broil for 15 minutes at 500 degrees or until corn starts to brown. Allow to cool slightly so cheese doesn’t melt once you mix it.

In a small mixing bowl, combine greek yogurt and lime juice, mix together.

Add corn and stir. Add parmesan cheese, seasonings, and cilantro. Stir to combine. Refrigerate until ready to serve.

Barbacoa Tacos with Satsuma Guacamole

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I am back with all new recipes and a fresh page! Over the last six months, my boyfriend and I along with the help of our family, have been remodeling and moving into our first home. I also suffered a gnarly kitchen injury which prevented me from typing (I am still not using my left index finger). If you follow the Fresh and Fit Instagram page (@jennafreshandfit) you will see that I haven’t slowed down. I have been sharing our remodel and decorating along with new recipes I think you will enjoy. Now it is time to share them here on the website to catch up to speed! First up are my Barbacoa tacos with satsuma guacamole.

The Barbacoa Tacos

Dry rub 1-2 lbs of bottom round beef with 2 tbsp each paprika and cumin.

Sear each side in 2 tbsp olive oil over high heat until nice and charred.

Turn crockpot to high and add 2 cups beef broth and a small can of chipotle in adobo (chop finely before adding).

Add beef and cook for 4-5 hours. Shred and serve in taco shells or corn tortilla with shredded lettuce or purple cabbage. Top with satsuma guacamole.

Satsuma Guacamole

2 ripe avocados mashed

1/2 C chopped red onion

1 handful of cilantro chopped

1 small roma tomato, seeds and juice removed, chopped

1/2 a small jalapeño

juice of 1/2 a satsuma orange

juice of 1/2 a lime

sea salt to taste

combine all ingredients and stir until combined

*table is from Homegoods and dish towel & teak dishes are Crate and Barrel

Mexican Chicken and Vegetable Soup

Mexican Soup Logo

This is a spicy and tangy Mexican style soup full of antioxidants, high in protein and healthy fats.

Ingredients

1 Chicken Breast
1.5 Quarts Vegetable Stock
4 Cups Kale Chopped
1 Medium Sweet Potato Chopped
1/2 Cup Red Onion Diced
1/2 a Medium Jalapeno Sliced
2 Stalks Chopped Celery
1/2 Cup Halved Grape Tomatoes
1 Small Turnip Sliced Thin
Handful of Cilantro, for garnish
Fresh Lime or Lemon Wedge
Avocado, for Garnish
3 Tbsp Cumin
2 Tbsp Chili Powder
2 Tbsp Paprika
1 Tbsp Garlic, minced

Recipe

 Boil the Chicken Breast in vegetable stock with seasonings.
Once cooked and tender, allow to cool and shred chicken with a fork.
Set aside.
Meanwhile, Saute the sweet potato, red onion, celery and jalapeno in 2 tablespoons olive oil and garlic until beginning to soften.
Add sauteed vegetables to vegetable stock and cook on medium heat.
Add tomatoes, turnip, and kale. Allow to cook 30 minutes.
Return chicken to pot.
Garnish with cilantro, fresh lime and avocado.

Makes 8, 1 cup servings