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