5 Mexican-Inspired Weeknight Dinners

If you've been hankering for fresh veggies and a little spice, it's time for a week of Mexican-inspired meals. These five dinners are sure to satisfy!
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Monday: Mexican Chicken or Fish

roasted supper 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

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

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

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

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