Read this article in Spanish here.
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I grew up in a Hispanic household with a father who has a passion for cooking and a mother who makes the best enchiladas. Both of my parents immigrated from Mexico, and they have taught me everything I know about Mexican cooking.
Growing up, beans, rice and tortillas were the staple foods to most of the dinners served. My parents and all four of my siblings also love seafood. Shrimp and tilapia fish are definitely family favorites as well.
In my journey to becoming a healthier version of myself, I’ve learned to put my own personal touch on these recipes to make them wholesome and healthy. In celebration of my cultura Mexicana, here are a few recipes that have been passed down through generations. From my family to yours, enjoy!
These shrimp fajitas would pair well with my Mexican fried rice (see below). You can also add tortillas, along with some homemade guacamole and your favorite salsa, to the mix and enjoy them as shrimp tacos.
(Makes 4 servings)
- 1.5 lbs large raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 red onion, sliced
- 2 green peppers, sliced
- 1 large lime, cut in fourths
- Cilantro for garnishing
Optional: corn or flour tortillas, avocado and salsa
1. Preheat the oven to 400°F.
2. In a large bowl, add the peeled shrimp and olive oil. Toss to coat the shrimp. Then, add all seasonings (salt, chili/garlic/onion powders and cumin).
3. Once the shrimp is coated with oil and spices, add the onion and peppers and toss to combine with shrimp.
4. Place all ingredients on a baking sheet and cook at 400°F for 10 minutes. Turn the oven to a high broil and cook for an additional two minutes.
5. Squeeze lime juice over shrimp and garnish with cilantro. Enjoy with avocado or use tortillas to make tacos with your favorite toppings.
Mexican Fried Rice
This recipe is ideal as a side dish for your next meal prep or family dinner. I also added frozen peas and carrots, but these are optional.
- 2 tablespoons olive oil
- 1 cup dry long grain white rice
- 1 3/4 cups of water
- 1.5 cubes tomato bouillon with chicken flavor (I use Knorr brand)
- 1/4 cup frozen peas and carrots
1. Add olive oil to a skillet on medium/high heat.
2. Once the oil is hot, add white rice. Keep stirring every few seconds until rice is fried (or turns a light golden color).
3. Add water and seasoning cubes, crumbling them as you drop them into the skillet.
4. Add frozen peas and carrots.
5. Cover the skillet with a lid and let the rice boil for three minutes. Keep covered and turn heat down to low and simmer for 20 minutes or until all the water is absorbed. *Do not remove the lid until the rice is thoroughly cooked.
6. Enjoy it with your favorite main dish!
Chicken Tortilla Soup
Stay cozy this fall with this warm cup of soup that contains tons of Tex-Mex flavors. You can easily make a vegetarian version by eliminating the chicken and adding extra beans or corn.
(Makes 4 servings)
- 6 corn tortillas, cut in half, then cut into long strips
- Olive oil spray
- Olive oil
- 1 medium yellow onion, diced
- 1 large jalapeno pepper, diced
- 4 garlic cloves, minced
- 4 cups chicken broth
- Two (15 oz.) cans diced tomatoes along with juice from can
- Two (15 oz.) can black beans, drained and rinsed
- 2 cups shredded cooked chicken-about 1 lb. uncooked chicken breast (Use store-bought rotisserie chicken to save time or boil your own chicken. Then, shred it)
- 1 tablespoon chili powder
- 2 teaspoons cumin
- Salt to taste
Optional: low fat sour cream, cheese, fresh jalapeños and avocado
1. Preheat the oven to 375°F, line a baking sheet with foil and scatter the tortilla strips. Spray evenly with olive oil.
2. Bake for about 15 minutes or until crisp and lightly golden brown; set aside.
3. While strips bake, begin making the soup.
4. In a pot, add 2 tablespoons of olive oil and heat over medium-high heat.
5. Once hot, add the onion, jalapeño, garlic and sauté for about three minutes or until the onion becomes soft and translucent.
6. Add the chicken broth, tomatoes along with their tomato juice, black beans, chicken, chili powder, cumin and salt to taste.
7. Cover and allow soup to boil for about five to seven minutes.
8. Taste soup and add more spices if needed. Top with crispy tortilla strips and optional toppings.
If you want a step-by-step meal prep guide with new weekly recipes that get emailed directly to your inbox, check out my website www.healthycrumbz.com or follow me on Instagram @HealthyCrumbz for some behind-the-scenes cooking.
Do you enjoy trying different foods? Do you have any favorite recipes inspired by Mexican culture?
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