Hot and Healthy Mexican Meals

 

Within the almanac of healthy international cuisine, hot Mexican fare tends to get a fairly bad rap. Burrito, enchilada and nacho meals are often laden with rich sour cream, tons of cheeses and beans that have been fried over so many times they may as well be chunks of bacon fat. While this may be true when you rely on take-out, properly prepared Mexican meals can be a fresh and not-so-heavy option. A few substitutions and an optional shot of tequila will boost the flavor so you don't need to rely on heavy creams and sauces for the extra kick. And if you are carb-conscious just leave out the tortillas and add these fillings to a salad!

Three Hot and Healthy Mexican Meals

Tequila Shrimp with Cilantro and Avocado Salsa

Ingredients

5-6 shrimp in a shell, peeled and de-veined
1/4 teaspoon kosher salt
Coarsely ground pepper, to taste
1 teaspoon unsalted butter
2 tablespoons white tequila
1 tablespoon non fat sour cream
¼ teaspoon cilantro, finely chopped
¼ avocado cubed
Juice from 1 lime

Directions

1. Toss the shrimp with kosher salt and a dash of coarsely ground pepper.
2. Heat butter in a skillet over medium-high heat until melted, then saute shrimp, until pink and just cooked through, about 3 to 5 minutes.
3. Lower heat and add tequila, then increase heat to medium-high. Tilt skillet over gas burner to ignite tequila or do so with a long match, just be careful, as the flames may rise up high.
4. Cook all ingredients, stirring gently, until flames subside. Remove from heat and stir in the cream.
5. Sprinkle with lime juice and top with cilantro and cubes of avocado, then serve.

Ingredients

1 tablespoon vegetable oil
1 tablespoon fresh lime juice
2 teaspoons tequila
1 teaspoon minced jalapeno chili
1/2 teaspoon lime zest
4-5 ounces skirt steak, cut into cubes
3 large green onions, trimmed and cut into 1-inch strips
¼ red pepper, cut into 1 inch squares
2, 6-inch wide flour tortillas

Directions

1. Turn barbecue or grill pan on to medium-high heat. Mix the first 5 ingredients in a glass baking dish. Add beef and green onions, and toss to coat. Let stand 10 minutes.
2. Thread beef, green onions and red peppers onto 2 long skewers. Sprinkle with salt and pepper.
3. Grill beef and vegetables until meat is cooked to desired doneness and vegetables are slightly charred and almost tender, about 6-8 minutes.
4. In the meantime, grill tortillas until warm and beginning to brown in spots, about 1 minute per side.
5. Using fork, push beef and vegetables off skewers onto cutting board and chop coarsely.
6. Place 2 tortillas on each plate. Divide filling among tortillas; roll up and serve.

Ingredients

2 tablespoons lime juice
1 tablespoon vegetable oil
1 tablespoon tequila
1 clove garlic
1/2 teaspoon ground cumin
1/4 teaspoon fresh oregano
1 chicken breast
1, 10-inch round flour tortilla
2 teaspoons vegetable oil
3/4 teaspoon red bell pepper
3/4 teaspoon yellow bell pepper
3/4 teaspoon red onion
1/2 teaspoon garlic clove, minced
1 ounce shredded Monterey Jack Cheese
Fresh cilantro

Directions

1. Whisk the first 7 ingredients in glass baking dish. Add the chicken, turning to coat, then cover and refrigerate for at least 1 hour.
2. Turn barbecue or grill pan on to medium heat. Preheat oven or toaster to 350°F. Wrap tortilla tightly in foil and place in oven.
3. Heat 2 teaspoons of vegetable oil in heavy skillet over medium-high heat. Add the peppers, onion and garlic and saute until tender, about 3-4 minutes. Season to taste with salt and pepper.
4. Meanwhile, remove chicken from fridge and grill until almost cooked through, about 3 minutes per side.
5. Top chicken with cheese and grill until chicken is cooked through and cheese is melted, about 3 minutes.
6. Place chicken breast on tortilla and top with sauteed vegetable mixture. Wrap tightly.
7. Place burrito on plate and garnish with cilantro and serve with some fresh salsa, guacamole or sour cream.