Easy Cinco de Mayo Recipes
Spicy Pineapple Fish Tacos
- 1 small red onion
- 4-5 pineapple spears
- 1/2 pound cod (or any firm white fish)
- juice of 1/2 lime
- 2 teaspoons of salt, pepper, garlic powder, paprika, cumin and sprinkle of cayenne
- 1 tablespoon olive oil
- fresh cilantro, for topping
- shredded white cheese, for topping
- hot sauce, for topping
- fresh avocado, for topping
- fresh radish, for toppping
- soft corn tortillas
1. Preheat oven to 350 degrees and line sheet pan with foil, spray with nonstick cooking spray. Chop your onion in half inch slices and cut pineapple into 1 inch cubes. Season onion, pineapple, and fish with the dry seasonings of your choice, olive oil and lime.
2. Bake for 15 minutes. While sheet pan is cooking. Chop your cilanto, avocado, radish and any other toppings you would like.
3. Assemble fish in tortilla, layer with onion and pineapple. Add optional hot sauce. Then layer with cheese, cabbage, avocado and enjoy!
Classic 7 Layer Dip (Easy & Healthy Style)
- 1. 1 can Trader Joe's organic refried pinto beans
- 2. 1 small container Greek Yogurt
- 3. 1 cup salsa
- 4. 1 1/2 cup shredded cheese
- 5. sliced olives
- 6. Fresh cilantro and green onion
- 7. Fresh radish and pickled or fresh jalapeno for topping
- *your favorite chips for dipping
1. Layer all ingredients in your serving dish in the order listed above. Refrigerate before serving if you have time, if not, serve and enjoy with your favorite chips. Consider sprinkling with lime juice to maintain freshness of layers.
Hatch Chile Chicken & White Cheddar Enchiladas
- 2 chicken breasts
- 4 cups water
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2 jars Hatch Chile Salsa
- 8 corn tortillas (we like the Trader Joe's Corn & Wheat Tortillas
- 1 cup white cheddar cheese
- 1 cup monterey jack cheese
- 1/2 cup chopped scallions
- 1/2 cup sliced radishes
- 1/2 cup fresh cilantro
- kosher salt and fresh ground pepper
1. Preheat oven to 375 degrees.
2. Then you are going to poach your chicken. Add your 4 cups of water and 4 cups of chicken broth and chicken to a large pot and bring to a boil. Reduce the heat to low and cover and cook for 15 minutes. Once cooked, removed and set aside until cool. Then shred chicken. Season with cumin, coriander, salt and pepper and set aside.
3. Pour a little bit of your salsa to the bottom of your baking dish or platter.
4. On your cutting board, begin assembling your enchiladas by filling each tortilla with the shredded chicken and sprinkle of the jack and white cheddar cheese. Keep filling until your dish is full. Then pour the remaining salsa all over the tops of your enchiladas. Cover with the remaining cheese.
5. Bake until bubbly about 20 minutes. Then remove from oven and sprinkle with your fresh cilantro, radishes and green onions.
*While we are well aware majority of these ingredients are not from TJ’s, we still wanted to share this delicious recipe. This was really fun to make over the weekend and is especially satisfying as the weather cools down.
- 2 ½ pounds pork butt shoulder (cut in cubs, ask the butcher to do it)
- 6 cups low sodium chicken broth
- 6 cloves garlic, chopped
- 1 white or yellow onion, finely chopped
- 3 15 ounce cans, hominy
- 5 dried guajillo peppers
- 5 dried ancho chili peppers
- 3/4 cup dried chiles de arbol
- 1 tablespoon mexican oregano
- 1 tablespoon cumin
- 1 bay leaf
- Fresh cilantro
- Queso fresco - my fav part!
- Fresh tortillas & chips on the side
1. Break the stems off the chiles de arbol, guajillo and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water for about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to your food processor. Add 2 cloves of garlic and 1/2 teaspoon salt and blend until smooth.
2. Sprinkle pork all over with the cumin and kosher salt; set aside. Heat your olive oil in a Dutch oven (we loved using our @lecreuset) or large pot over medium heat. Add the onion and cook, stirring occasionally, until soft. Add the chopped garlic (4 cloves) and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot. Add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes.
3. Stir in 6 cups chicken broth, oregano, bay leaf, 3/4 cup of the chile sauce. Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours.
4. At your last hour, stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the pozole is too thick. Serve with assorted toppings and warm tortillas.