Lime Chicken Tacos with Creamy Cucumber Relish

5 boneless, skinless chicken breasts
approx 1/4 cup apple cider vinegar
approx 1/4 cup lime juice
2 cloves garlic
2 green onions, sliced
1 Tbsp dried oregano
1/4-1/3 cup green enchilada sauce
taco shells
shredded cheese

Preheat oven to 350.  Place chicken in a skillet.  Pour lime juice and vinegar over chicken.  Add spices and green onion.  Cover and saute chicken over medium-low heat for approximately 20 minutes, or until cooked through.  Uncover and saute a little longer until most of the liquid has cooked off.  Remove from heat.  Shred chicken and return to skillet.  Pour in enchilada sauce and stir until chicken is covered.  Scoop chicken into taco shells, top with cheese, and stick in warm oven.  Bake until cheese is melted (5-10 minutes).  Remove from heat.  Top with cucumber relish (see below) and enjoy!


Creamy Cucumber Relish

2 cups cucumber, peeled and diced
1/4 cup mayo
1/4 cup plain Greek yogurt
1 to 2 Tbsp apple cider vinegar
pinch of salt
dash of sugar

Combine all ingredients and chill until ready to serve.


Recipe by Meredith

Sweet Corn Tomalito

1 cup butter, softened
1/2 cup masa harina (corn flour...NO substitutions!)
1/2 cup sugar
2 (15oz) cans whole kernel corn
1 box Jiffy cornbread mix
2 tsp baking powder
1 tsp salt
1/8 cup milk

In a mixer, combine butter, masa harina, and sugar until light and fluffy. In a food processor, combine canned corn (plus water!), and Jiffy cornbread mix. Process until smooth. Stir into masa mixture. Mix in baking powder, salt, and milk until smooth. Pour into microwave-safe casserole dish and cover. Microwave at 30% power for 20 minutes. Increase power to 100% and microwave for an additional 7 minutes. Stir pudding before serving to give it a consistent texture. Serve in small scoops as a side to any Mexican dish.

*If you want to reserve some of the corn kernals to keep some whole, stir those in when you mix in the salt, milk, and baking powder. I just process all of mine to have a more smooth, consistent texture.*

Recipe modified from original found HERE.

Crock Pot Chicken Taco Meat

5-7 boneless, skinless chicken breasts
1 can RoTel, drained
1 can black beans, rinsed and drained (optional)
1/2 medium onion, chopped
1 green pepper, chopped
1 jalapeno, chopped
2 cloves garlic, minced OR approx. 1 tsp garlic powder
1/2 tsp cumin (approximately)
1/2 tsp paprika (approximately)
8oz cream cheese
3/4 to 1 cup fresh salsa, drained, or pico de gallo
juice from 1/2 of a lime
salt and pepper to taste

Place chicken, RoTel, beans, onion, pepper, jalapeno, garlic, and spices into a crockpot. Adjust heat to how long you want to cook meal (between 4 and 6 hours). About 20 minutes before mealtime, shred chicken with two forks. Add cream cheese and stir until melted through. Add fresh salsa/pico and lime juice. Salt and pepper to taste. Let shredded chicken mixture cook for about 20 or so more minutes. Serve hot on fresh steamed flour tortillas topped with shredded lettuce and cheese.

Recipe by Meredith and Eric

Shrimp Ceviche

3/4 cup fresh lime juice
1 pound shrimp, cubed
6 roma tomatoes, diced
2-3 large cucumbers, diced
10 baby carrots, chopped fine
1/2 cup fresh cilantro, chopped fine
1 Tbsp ketchup
1 Tbsp habenero pepper sauce
salt and pepper to taste

Put shrimp in lime juice. If shrimp is uncooked, let shrimp set in lime juice until the shrimp becomes opaque (the lime juice "cooks" the shrimp); about 5 minutes. )Though I just used already cooked, deveined shrimp.) Add tomatoes, cucumbers, carrots, and cilantro. Toss until well mixed. Stir in ketchup, hot sauce, salt, and pepper.

Serve with tortilla chips.

*Lobster, conch, fish, or crab may be substituted for or added with the shrimp.

Recipe by Meredith

Fiesta Dip

1 pkg dry Hidden Valley Fiesta Dip
1 pint sour cream
1/2 to 1 cup shredded cheddar cheese
1 small can shopped green chilies, drained
1 small can sliced olives, drained

Mix all ingredients. Best if you refrierate overnight and let set at room temp for about an hour before serving. Serve with chips or crackers.

Recipe from Mary

Five Star Tortilla Soup

6 Tbsp vegetable oil
8 corn tortillas or 6 flour tortillas, chopped
5 cloves garlic, minced
1/2 cup fresh cilantro, chopped
1 medium onion, chopped
2 (14oz) cans diced tomatoes
1 Tbsp ground cumin
1 Tbsp chili powder
3 bay leaves
6-7 cups chicken stock
1 tsp salt
1/2 tsp Cayenne pepper
2-6 chicken breast halves, cooked and cubed
1 cup corn

Heat oil in large saucepan over medium heat. Add tortillas, garlic, cilantro, and onion. Saute 4-5 minutes. Stir in tomatoes. Bring to a boil. Add cumin, chili powder, bay leaves, and chicken broth. Return to a boil. Reduce heat. Add salt and cayenne pepper. Simmer 30 minutes. Remove bay leaves and stir in chicken and corn. Reheat. Garnish with cheese, avocado, sour cream, and tortilla chips.

Recipe modified from Jodi's original.

Red Enchilada Sauce

1 Tbsp olive oil
2 cloves garlic, minced
1 tsp minced onion
1/2 tsp oregano
2 1/2 tsp chili powder
1/2 tsp basil
1/8 tsp pepper
1/8 tsp salt
1/4 tsp cumin
1 tsp parsley
1/4 cup salsa
1 6oz can tomato sauce
1 1/2 cups water

Heat oil in large saucepan over medium heat. Add garlic and saute for 1-2 minutes. Add remaining ingredients and mix well. Bring to a boil, then reduce heat to low and simmer for 15 to 20 minutes.

Recipe from Allrecipes.com

Mexican Rice

1 cup rice
1 Tbsp oil
1/4 tsp minced garlic
1 14.5oz can chicken broth
1 16oz jar chunky salsa or picante sauce

In skillet over medium-high, combine oil and rice. Cook until golden brown. Add garlic and cook 1 minute. Add broth and sauce and stir. Bring to a boil. Cover, reduce heat, and simmer for 15 minutes, or until rice is tender and most of liquid is absorbed.

Recipe from Mary