5 Mexican-Inspired Weeknight Dinners

Monday: Mexican Chicken or Fish

It's hard to say what the best thing about making this dish is – the taste, or the aroma that'll fill your kitchen as you cook. Just pick your protein and get roasting!

Recipe: Try our Mexican Chicken or Fish

Tuesday: Grilled Stuffed Poblanos with Bell Pepper Salsa

Too cold where you live to grill right now? No problem – you can whip up this flavor-bursting treat indoors using a grill pan!

Recipe: Try our Grilled Stuffed Poblanos with Bell Pepper Salsa

Wednesday: Pork Tacos with Sriracha Crema & Green Salsa

There's nothing like homemade salsa, especially when it's paired with crumbled queso fresco and tossed over some perfectly cooked pork!

Recipe: Try our Pork Tacos with Sriracha Crema & Green Salsa

Thursday: Mexican Wedge Salad

Pro tip: Instead of drizzling dressing on this zesty salad, brush it on! That way, every piece of lettuce is guaranteed to pack a tasty punch.

Recipe: Try our Mexican Wedge Salad

Friday: Smoky Bacon, Black Beans & Greens Quesadillas with Pico de Gallo

Quesadillas are a Mexican food classic! Put a new spin on 'em by adding kale or chard and a few slices of bacon. 

Recipe: Try our Smoky Bacon, Black Beans & Greens Quesadillas with Pico de Gallo

Shopping List

For the Mexican chicken or fish:

• 1 teaspoon granulated garlic or garlic powder
• 1 teaspoon granulated onion or onion powder
• 1 teaspoon dried oregano
• 1 teaspoon ancho (mild) or chipotle (hot) chile powder
• Salt and pepper
• 4 pieces boneless, skinless chicken breast or thick whitefish fillet
• Olive oil
• 2 tomatoes
• 1 small red onion
• 2 cloves garlic
• 2 jalapenos
• Queso fresco crumbles and a handful of cilantro leaves
• 2 avocados
• 1 lime
• 2 cups chopped romaine lettuce
• EVOO

For the grilled stuffed poblanos with bell pepper salsa:

• 1 lb. fresh bulk Italian sausage
• 5 cloves garlic
• 1 can (14.5 oz.) diced fire-roasted tomatoes
• 1 cup grated Monterey jack
• 4 poblano chiles
• 4 tbsp. olive oil
• 1/2 lb. plum tomatoes
• 1 yellow bell pepper
• 1/4 red onion
• 1/3 cup chopped cilantro
• 2 tbsp. red wine vinegar
• 1/2 cup sour cream

For the pork tacos with Sriracha crema & green salsa:

• 6 tomatillos or 2 large unripe green tomatoes
• 1/2 medium white or yellow onion
• 1/4 cup (a small handful) fresh cilantro or parsley leaves
• 2 large cloves garlic
• 2 jalapeño or Serrano chiles
• 1 lime
• A few leaves fresh mint
• About 1 tsp. light agave syrup or honey
• Salt
• 1 cup sour cream or Mexican crema
• 1-inch-piece ginger
• 2 tbsp. sriracha
• About 1/2 tsp. ground cumin
• 2 tbsp. canola or olive oil
• 1 1/4 lbs. ground pork
• 1 Vidalia or other sweet onion
• 2 cloves garlic
• 1 tsp. (about 1/3 palmful) oregano
• Salt and pepper
• 1/2 cup chicken stock or water
• 12 small (5- to 6-inch) soft corn tortillas
• Crumbled queso asadero or queso fresco
• Chopped little gem or iceberg lettuce
• Pickled jalapeño or sport pepper slices

For the Mexican wedge salad:

• 1/3 cup EVOO
• 1 tablespoon agave nectar
• 2 teaspoons lime zest plus 4 1/2 tsp. juice
• 2 1/2 teaspoons finely chopped jalapeno
• 2 teaspoons finely chopped garlic
• 1 head iceberg lettuce
• 1/4 pound fresh chorizo
• Sliced red onion
• Chopped cilantro
• Crumbled feta

For the smoky bacon, black beans & greens quesadillas with pico de gallo:

• 6 slices smoky, meaty bacon
• 1 large yellow or white onion
• 4 cloves garlic
• 1 bunch chard or flat kale
• Salt and pepper
• Olive oil or canola oil
• 2 jalapeños
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• A pinch of ground cinnamon
• 1 can (15 oz.) black beans
• 1/2 cup finely chopped red onion
• 3 plum tomatoes
• 2 tablespoons fresh cilantro
• 4 large (10- to 12-inch) whole-wheat tortillas
• 1 brick (8 oz.) pepper Jack or Monterey Jack
• Sour cream