Tag Archives: chipotle peppers

Cheesy Chili Chicken Salad

cheesy chili chicken salad titlesIt was the 80s – Girls Night Out meant dressing up in punk rock and mini skirts with big hair and blue eyeshadow. For us it also meant going to Ryan’s on Opelika Road for Cheesy Chili Chicken Salad. This was back when chicken fingers were a new thing, so you know it was a long time ago! The salad was huge. It came in a giant bowl ringed with tortilla chips and filled with chunks of chicken fingers, kidney beans, cheese, olives, lettuce and Ryan’s special creamy chili dressing. This recipe is my rendition of that awesome meal-in-a-salad that takes me back to those crazy nights with the girls.

Cheesy Chili Chicken Salad

Dressing:

1/3 cup full fat sour cream (I like Daisy)

1/3 cup mayonnaise (I usually buy Hain’s)

1 chipotle chile, canned (save the rest in a ziptop bag in the freezer for next time)

1 teaspoon ground cumin

2 teaspoons chili powder

juice of one lime

1 teaspoon sea salt

Salad:

4 cups shredded crisp lettuce such as romaine

3 cups chopped roasted chicken

1 cup grape or cherry tomatoes, halved

2 cups cooked red beans

1 cup shredded cheddar or colby cheese

1/3 cup sliced ripe olives

1/3 cup thinly sliced red onion

1 cup frozen organic corn kernels, thawed

sliced avocado for garnish

non-GMO tortilla chips

Dice the chipotle chili very finely (wear gloves and don’t touch your eyes!) Combine the dressing ingredients in a medium bowl, stirring well with a whisk.   To prepare the salad, combine the lettuce and remaining ingredients except avocado and chips in a large bowl. Pour the dressing over the salad just before serving and toss gently to coat. Garnish with avocado slices and serve immediately with tortilla chips.  Mini skirts and big hair optional.

Cheesy Chili Chicken Salad
 
Author:
Recipe type: main course salad
 
Spicy creamy cool dressing coats this meal-in-a-salad filled with chunks of chicken, beans and cheese.
Ingredients
  • Dressing
  • ⅓ cup full fat sour cream such as Daisy brand
  • ⅓ cup safflower mayonnaise such as Hain's
  • 1 canned chipotle chili in adobo, reserve other chiles for another recipe
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • juice of one lime
  • 1 teaspoon sea salt
  • Salad:
  • 4 cups shredded romaine
  • 3 cups chopped roasted chicken
  • 1 cup grape or cherry tomatoes, halved
  • 2 cups cooked red beans
  • 1 cup shredded cheddar or colby cheese
  • ⅓ cup sliced ripe olives
  • ⅓ cup thinly sliced red onion
  • 1 cup frozen organic corn kernels, thawed
  • sliced avocado for garnish
  • non-GMO tortilla chips for serving
Instructions
  1. Finely mince the one chipotle pepper.
  2. Freeze the remaining peppers for another recipe.
  3. Combine the dressing ingredients in a medium bowl, stirring well with a whisk.
  4. To prepare the salad, combine the lettuce and remaining ingredients (except avocado and chips) in a large bowl.
  5. Pour the dressing over the salad just before serving.
  6. Toss gently to coat.
  7. Garnish with avocado slices and serve immediately with tortilla chips.

 

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Fish Tacos with Chipotle Sauce

fish tacos titles

I first tried fish tacos in California at a little corner grill on Coronado Island. I loved the contrast of the spicy, hot fish with the crunchy cabbage and the creamy dressing.  Now we enjoy them at home, fresh and hot.  They are traditionally served with crunchy cabbage tucked into warmed corn tortillas.

taco 1Sometimes we add sauteed peppers and onions, black olives or slices of avocado.  Use your own homemade taco seasoning from this recipe to season the fish. We like mahi mahi, cod, or even salmon.  Shrimp taste great with these spices too. The sauce calls for one chipotle chile. The chiles usually come in a can packed in adobo sauce. Watch out for things like msg, canola or soybean oil. Use just one chile for the sauce and then freeze the rest in a zip top bag. The chiles freeze well and you can dice them up for recipes while still frozen.

Fish Tacos with Chipotle Sauce

1/4 cup sour cream

1/4 cup mayonnaise (such as Hain Safflower)

2 Tablespoons plain whole milk yogurt or buttermilk

1 chipotle chile, minced

2 Tablspoons minced fresh cilantro or parsley

1/4 teaspoon sea salt

2 Tablespoons taco seasoning

juice of one lime

juice of half an orange

1 1/2 lbs firm white fish such as mahi mahi or cod, cut into bite-size pieces

1/2 lb shrimp (opt.)

butter, olive oil or lard

2 cups finely shredded cabbage

1/4 cup chopped green onions

sprouted corn tortillas, wrapped in foil and warmed

sliced ripe avocado (opt. for serving)

for the sauce – combine the first six ingredients (sour cream through sea salt) in a bowl and set aside.

Place the fish (and optional shrimp) in a alrge bowl and toss with the taco seasoning and fruit juices. Allow the fish to marinate for a half an hour.

Combine the shredded cabbage and green onions in a bowl and toss with 2 Tablespoons of the chipotle sour cream sauce and set aside.

Heat a large cast iron griddle or pan over medium heat. Melt in some butter to grease the pan. Cook the fish about 3-5 minutes until it is done and flakes easily with a fork. Serve the sizzling fish on warmed corn tortillas topped with the shredded cabbage and more of the chiptole cream sauce.

Fish Tacos with Chipotle Sauce
 
Author:
Recipe type: main dish
Cuisine: Mex
 
Spicy fish, crunchy cabbage and creamy chipotle sauce make a fiesta for your plate.
Ingredients
  • ¼ cup sour cream
  • ¼ cup mayonnaise (such as Haine Safflower)
  • 2 Tblsp plain whole milk yogurt or buttermilk
  • 1 chipotle chili, minced
  • 2 Tblsp minced fresh cilantro or parsley
  • ¼ tsp sea salt
  • 2 Tblsp taco seasoning
  • juice of one lime
  • juice of half an orange
  • 1½ lbs firm white fish such as mahi cut into bite sized pieces
  • ½ lb shrimp (optional)
  • butter, olive oil or lard
  • 2 cups finely shredded cabbage
  • ¼ cup chopped green onions
  • sprouted corn tortillas
Instructions
  1. For the sauce, combine the first six ingredients - sour cream through sea salt - in a bowl and set aside.
  2. Place the fish (and optional shrimp) in a large bowl and toss with the taco seasoning and juices.
  3. Allow the fish to marinate for a half an hour.
  4. Combine the shredded cabbage and the green onions in a bowl and toss with 2 tablespoons of the chipotle sauce and set aside.
  5. Heat a large cast iron pan or griddle over medium heat.
  6. Swirl in some butter or oil to grease the pan.
  7. Use a slotted spoon to remove the fish from the marinade allowing it to drain as much as possible, and then add the fish to the hot pan.
  8. Cook about 3-5 minutes until the fish flakes easily.
  9. Serve the sizzling fish on warmed corn tortillas topped with the shredded cabbage and drizzle with the chipotle sauce.

taco 3

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Homemade Taco Seasoning

Tacos, burritos, enchiladas, seven layer dip, and lots more yummy recipes call for taco seasoning. Too bad most of the little packets of taco seasoning have yucky stuff in them. Seriously, who puts maltodextrin in stuff on purpose? It’s a filler starch made from GMO corn, and unfortunately it’s a main ingredient in the store stuff, along with neurotoxins like MSG and autolyzed extracts.  If you’re ready to try your hand at making homemade versions of packaged foods, then taco seasoning is a good place to start.

IMG_2711Taco seasoning should simply be a mixture of common herbs and spices – you probably have most of them already in your cupboard. I have a favorite “secret” ingredient I love to add – chipotle chili powder is my favorite because it contributes a smoky flavor and a pleasant heat. Chipotle chilis are made by smoking and drying jalapenos.  I really like the Frontier Chipotle Powder a lot, but if you can’t find it I’ve seen other brands at the grocery.

Make up a batch of this taco seasoning and use it this weekend to make tacos for Cinco de Mayo. If you double or even triple this seasoning recipe you’ll have plenty left over for later. Store it in a glass lidded jar.  Use 2-3 tablespoons for each pound of ground beef in your recipes. taco seasoning 3

Homemade Taco Seasoning
 
Author:
Recipe type: seasoning
Cuisine: Mexican
 
Ditch the packets of questionable ingredients and make your own delicious taco seasoning from scratch. You control the heat by how much of the spicy ingredients you use.
Ingredients
  • 1 Tblsp chili powder
  • ½ tsp garlic salt
  • ¼ tsp onion powder
  • ¼ tsp crushed red pepper (or more to taste)
  • ½ tsp dried oregano
  • ½ tsp paprika
  • 2 tsp ground cumin
  • ¾ tsp sea salt
  • ¼ - ½ tsp ground chipotle pepper
  • ½ - 1 tsp ground black pepper
Instructions
  1. Combine all of the ingredients and store the seasoning in a lidded glass jar.
  2. Use 2 Tblsp per pound of ground beef.
  3. Use more if you like things spicier.

Don’t stop with taco seasoning. Try making your own salsa with our recipe here. And see how easy it is to make homemade guacamole; just watch our video here.

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