We choose this year’s winner of the Best Rice Village Brunch.
Best Brunch – Rice Village: Maximo
Buzzy Rice Village hotspot turns weekend brunch into a celebration of nixtamalized corn masa. Think masa cornbread with chorizo gravy, masa pancakes topped with peach jam and brown sugar whip, and confit brisket tacos on hot corn tortillas. Tack on roasted oysters dripping in green garlic butter, fat housemade bacon with salsa ranchera and an agave-smooched sangria or some bubbly to wash it all down.
Dinnertime just got a whole lot easier! With this premade meal plan, take the stress out of meal time. Save time and money while being inspired to try new recipes!
Juicy shrimp, tender onions, and sweet peppers are sautéed with southwest spices and tucked into warm tortillas with all your favorite toppings for the perfect quick weeknight meal.
Flavor: Zesty and flavorful with juicy shrimp, tender veggies, and warm spices all wrapped up in soft tortillas.
Prep Note: Make shrimp fajitas in advance and keep warm on a sheet pan covered in foil until ready to serve.
Budget Tip: Mix leftover rice with the fajita mix to stretch the recipe further.
Swaps: Make it meatless and use extra veggies, rice, and black beans instead of shrimp.
Ingredient Tips for Shrimp Fajitas
Shrimp: Use deveined and peeled large shrimp (31-35 per pound), and cut them into smaller pieces, if necessary. Frozen shrimp should be thawed first. If swapping out the protein, check out these recipes for chicken, steak, or pork fajitas.
Vegetables: Along with peppers and onions, you can add mushrooms, zucchini, corn, cherry tomatoes, or even spinach for extra flavor and color in fajitas. Use a bag of frozen peppers and onions to save on prep time.
Seasonings: Buy or DIY? Mix up this homemade fajita seasoning and keep extra on hand so you can whip up fajitas anytime the craving hits. Make it extra spicy by adding more chipotle powder, cayenne, or chili powder.
Tortillas: Use any size of flour tortillas. Wrap them in foil and keep them warm in the oven, or use this handy tortilla warmer.
Tasty Toppings
Make a fajita bar with bowls of diced avocado, shredded lettuce, sliced black olives, jalapenos, and green chiles.
Top it with shredded Mexican cheese, feta crumbles, and Monterey Jack.
Finish them off with tasty scoopers like sour cream, salsa, guacamole, or a drizzle of cilantro lime dressing.
Storing Leftover Fajitas
Keep leftover fajita filling separate from tortillas in a covered container for up to 4 days
Serve shrimp and veggies with rice similar to a burrito bowl, or reheat shrimp fajita filling on the stovetop and serve with fresh toppings.
More Amazing Mexican Meals
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Shrimp Fajitas
Shrimp fajitas are seasoned with a zesty homemade blend and come together in under 30 minutes, perfect for busy weeknights.
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Mix together paprika, chipotle powder, cumin powder, oregano, onion powder and salt in a bowl to make fajita seasoning.
Add half of the seasoning to the shrimp and mix until well coated. Set aside.
Heat a tablespoon of oil in a large cast iron skillet and add the onions and bell peppers. Saute for 4-5 minutes, until the vegetables have softened slightly. Add the remaining seasoning and mix well. Slide the vegetables to one side of the skillet.
Heat the remaining oil in the skillet and add the shrimp. Cook the shrimp for 3-4 minutes until they are pink and cooked through.
Serve in tortillas with your favorite toppings.
Nutritional information includes shrimp and pepper filling only. Toppings and tortillas are not included. Optional toppings include cilantro, lime, sour cream, and guacamole. Keep leftovers in an airtight container in the refrigerator for up to 4 days.
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This chicken tortilla soup recipe is easy to make with just one pot!
Tender chicken breasts are simmered in seasoned broth with beans and veggies and then topped with fried tortilla strips and avocado slices for an easy anytime meal.
It’s quick to prep in just one pot.
No need for cooked chicken, it simmers in the broth making it easy and flavorful!
It’s packed with veggies and beans (add extra if you’d like) for a hearty soup packed with goodness.
Everyone loves the flavor and it reheats and freezes well.
What You’ll Need To Make Chicken Tortilla Soup
Chicken:I use boneless skinless chicken breasts for this soup—they do not need to be pre-cooked or browned. You can replace it with chicken thighs or leftover rotisserie chicken (see recipe notes). Frozen chicken can also be used; just allow more time for cooking.
Vegetables: Onions, Rotel tomatoes, and corn add flavor to this chicken tortilla soup.
Broth: I prefer chicken broth in this recipe, but you can use beef or vegetable broth. Low-sodium chicken broth works well too.
Tortilla Strips: Homemade tortillas taste best in this recipe and are super easy to make, or you can buy them. Short on time? Crush up some tortilla chips or Fritos.
Stretch the chicken further by adding extra vegetables, like green bell pepper or zucchini, and broth.
Add 2 cups extra broth to the soup and add cooked white rice to the bottom of each bowl to stretch the soup further.
How to Make Chicken Tortilla Soup
Make tortilla strips (recipe below).
Soften onion, garlic, and jalapeno. Add the remaining soup ingredients (including raw chicken breasts) and simmer.
Remove chicken, shred, and return to the soup.
Serve with desired toppings—see my favorites below.
Add Fun Toppings!
Chicken tortilla soup is a fun family recipe—set out your favorite toppings and let everyone dress their own bowl.
Sour cream, salsa, or guacamole.
Cheese: Crumbled cotija cheese, cheddar cheese, or shredded Monterey jack cheese.
Flavor Boosters: Lime wedges, black olives, green onions.
Storing Leftovers Soup
Keep leftover chicken tortilla soup in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave and add fresh toppings.
Freeze leftover soup in zippered bags for up to 3 months and thaw overnight in the refrigerator before reheating.
More Chicken Favorites
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Chicken Tortilla Soup
This chicken tortilla is hearty and comforting with just the perfect spicy kick.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
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For the tortilla strips, cut the tortillas into ¼-inch strips. In a small pan, heat ¼ cup of vegetable oil over medium-high heat.
Add the tortillas, in small batches to the oil and fry them until they are crisp, about 1 minute per side. Remove from the oil and drain on a paper towel. While warm, sprinkle with salt to taste.
In a large pot, heat olive oil over medium heat. Add the onion, garlic, and jalapeño to the pot, and cook until the onion is softened about 3 to 4 minutes.
Add in the chicken broth, black beans, crushed tomatoes, diced tomatoes with juices, corn, lime juice, cilantro, ground cumin, and chili powder. Stir to combine.
Add the chicken breasts and bring the soup to a boil over high heat. Reduce the heat to a simmer and cook uncovered for 20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it with two forks. Add the shredded chicken back to the pot and simmer for an additional 3 minutes. Taste and season with salt and pepper.
Spoon soup into bowls and top with tortilla strips, lime wedges, and sliced avocado.
Chicken: This recipe uses chicken breasts that are 6oz each. If your chicken is larger or smaller, adjust the cooking time as needed. The chicken is added to the soup raw and simmers in the soup. Toritlla Strips: Tortilla strips can be replaced with tortilla chips or they can be cooked in the air fryer or oven. Toss the strips with 1 ½ tablespoons of oil and salt. Cook in the air fryer at 350°F for 2-4 minutes or until crisp or bake at 350°F for 11-14 minutes. Check the strips early to ensure they don’t burn. Spice: Reduce the spice by replacing jalapeno with green chiles. Serving suggestion: Create a fun meal by serving it with a variety of toppings. Leftovers & Freezing: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. To freeze, cool completely, transfer it to a freezer-safe container or resealable plastic bag for up to 4 months.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
This chicken enchilada recipe is a family favorite.
These enchiladas are simple and delicious—cooked chicken, mild chiles, and cheese wrapped in corn tortillas, smothered in enchilada sauce and baked until bubbly.
They’re easy to make with either rotisserie or leftover cooked chicken.
They can be prepared ahead of time, making dinnertime stress-free.
It’s an easy meal to stretch leftover chicken to feed a crowd—add some cooked veggies if needed.
It uses simple ingredients but packs great flavor.
What You’ll Need for Chicken Enchiladas
Tortillas: Enchiladas are traditionally made with corn tortillas. Warm the tortillas to keep them from cracking as you roll them—I heat them directly over my gas stove. If you struggle with corn tortillas, tortillas with corn and flour can be used and are less likely to crack.
Chicken: I most often use rotisserie chicken for this recipe but if you have leftover baked or grilled chicken, it can be used in this recipe.
Sauce: If time allows, homemade enchilada sauce is really easy to make. Canned enchilada sauce can also be used.
Cheese: Shredded pepper jack melts well and has a little bit of heat. You can also use a shredded Mexican blend, cheddar cheese, mozzarella, cotijo, or Monterey jack cheese.
Variations
Stretch the chicken a little further by adding extra vegetables and cooking them with the onion. Try bell peppers, diced zucchini, or cauliflower.
Black beans or pinto beans are a great addition to stretch the meal.
How to Make Chicken Enchiladas
Saute onion, garlic, and chili powder in oil (recipe below).
Spread enchilada sauce on tortillas and top with cheese and the chicken mixture.
Roll and place in baking dish.
Top the enchiladas with the remaining sauce and cheese. Bake.
Serving Suggestions
Toppings: Like tacos, enchiladas can be topped with sour cream, sliced black olives, green chiles, jalapenos, shredded lettuce, diced tomatoes, guacamole, or salsa.
Keep leftover chicken enchiladas covered in the refrigerator for up to 4 days.
Reheat portions in the microwave or stovetop.
Freeze uncooked or cooked and cooled enchiladas in a casserole dish lined with aluminum foil. Once frozen, lift the enchiladas out and wrap them in foil and plastic wrap. Freeze for up to two months.
To thaw, return the casserole to the same dish and allow it to thaw overnight in the refrigerator before baking or reheating.
More Mexican Inspired Favorites
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Chicken Enchilada Recipe
This chicken enchilada recipe makes a cheesy, savory, and comfroting casserole.
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
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Preheat the oven to 375°F.
In a medium skillet, heat the olive oil over medium heat. Add onion, garlic, and chili powder and cook, stirring frequently, until softened.
Add the shredded chicken, green chilies, 2 tablespoons of water, and 2 tablespoons of enchilada sauce to the skillet. Simmer until the liquid has evaporated.
Pour ½ cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
Pan fry the tortillas in a little bit of oil just until they are warmed (and not crisp) or wrap them in a damp paper towel and microwave for 30 seconds or until soft. *See notes for other options.
Spread 1 tablespoon of enchilada sauce on each tortilla, then top with 1 tablespoon of shredded cheese and ¼ cup of the chicken filling. Roll up the tortillas and place them seam-side down in the prepared pan.
Top with the remaining sauce and shredded cheese.
Bake uncovered for 20 to 25 minutes or until heated through.
Enchilada Sauce: If you’d like to slightly thicken canned enchilada sauce, combine 1 tablespoon of butter, 1 tablespoon of flour, and 1 teaspoon of chili powder in a medium skillet. Heat over medium heat until fragrant and bubbly. Stir in 2 cups of enchilada sauce a bit at a time, whisking after each addition. Simmer 3-5 minutes or until thickened. Tortillas: Traditional enchiladas use corn tortillas. Be sure to use very fresh tortillas and heat them to keep them from cracking. They can also be brushed with vegetable oil and cooked in the air fryer at 370°F for 4 minutes or pan-fried in vegetable oil until each tortilla is starting to crisp but has not hardened (about 15 seconds). Leftovers: These enchiladas will keep in an airtight container in the refrigerator for up to 4 days and in the freezer for 2 months.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Sheet pan quesadillas are as much fun to eat as they are to make.
This sheet pan quesadilla recipe is loaded with chicken, beans, veggies, and loads of melty Mexican blend cheese!
Save time—you can make enough to feed a crowd all at once!
Perfect for busy weeknights, sheet pan quesadillas are really easy to make.
Serve a little or a lot, you can cut the squares as small or large as you’d like.
They’re versatile; swap the add-ins or use leftover taco meat to make it quick and easy.
Ingredients for Sheet Pan Quesadillas
Tortillas: Use large flour tortillas to make tortillas easy.
Chicken: Shredded rotisserie chicken is a time saver and perfect for quesadillas, but any leftover chicken will work.
Cheese: This recipe is all about the cheesy ‘glue’ that holds it together. Preshredded cheese, such as a Mexican cheese blend, works just fine in this recipe (and is another time saver).
Seasonings: I keep it quick with few tablespoons of taco seasoning—use a packet or homemade.
Filling: Add your favorite TexMex-inspired ingredients; I love black beans and corn. Other favorites include bell peppers, black olives, and red onions.
Leftover taco meat, ground beef, turkey, or steak are also great choices.
Swap up the cheese and try a blend of cheddar cheese, mozzarella, pepper Jack, or Monterey jack.
Switch out the black beans for refried beans and omit the corn for diced tomatoes if desired.
How to Make Sheet Pan Quesadillas
Sheet pan quesadillas are quick and easy to make.
Season and simmer chicken over medium heat until water evaporates (recipe below).
Spread the filling and cheese over the top of the tortillas.
Top with remaining tortilla and fold the bottoms up to seal.
Cover the quesadilla with a second baking sheet and bake until the edges crisp.
Remove the top baking sheet and bake for another 5 minutes or until the top and edges are brown and crispy.
Serving and Toppings
All the quesadilla to cool a few minutes before cutting.
Garnish with cilantro and sliced jalapenos.
Serve with salsa and sour cream for dipping.
Storing Leftovers
Keep leftover sheet pan quesadillas in a covered container in the refrigerator for up to 4 days, separated by sheets of parchment paper. They can also be stored in a freezer bag for up to 4 months.
You can reheat leftover quesadilla in the air fryer or in a large skillet over low heat. They can also be reheated in the microwave but may not be as crisp.
Tasty Mexican Inspired Recipes
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Sheet Pan Quesadillas
This easy recipe for sheet pan quesadillas is full of cheesy and spicy flavor.
Prep Time 15 minutesminutes
Cook Time 21 minutesminutes
Resting Time 5 minutesminutes
Total Time 41 minutesminutes
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Preheat the oven to 425°F.
In a medium skillet add the chicken, taco seasoning, and water. Simmer over medium-high heat until the water evaporates.
Brush one side of each tortilla with oil. Place 6 tortillas, oil side down, on a 18 x 13-inch baking sheet, half hanging off. Place one more tortilla in the center to close the gap.
Spread the chicken mixture over the tortillas. Sprinkle the black beans, corn, green onions, and cheese over top.
Place the remaining tortilla in the center and fold the bottom tortillas up to seal.
Place a second baking sheet on top and bake for 18 minutes until edges start to crisp.
Remove the top baking sheet and bake for an additional 3 to 5 minutes or until golden brown and crisp.
Rest for 5 minutes before cutting.
Store leftover sheet pan quesadillas in a single layer in an airtight container in the refrigerator for up to 3 days. If adding other raw vegetables such as onions or bell peppers, I like to cook them first in a skillet or the microwave to soften. Reheat them in the air fryer or in a dry skillet.
Scrambled eggs and spicy pork chorizo sausage are served with warm tortillas for a hot and hearty breakfast everyone will love.
This quick and easy recipe is filling and delicious.
One skillet and a few minutes is all it takes to make this spicy breakfast or brunch scramble.
This is an adaptable recipe, great for add-ins and extras. Check out my favorite variations below.
Take these portable breakfast tacos on the go. Top with a tangy cilantro slaw for extra flavor.
Ingredients for Chorizo and Eggs
Chorizo: Be sure to squeeze the chorizo out of the casing and break it into small pieces as it cooks. I love to use my meat chopper to create perfectly crumbly ground meat. You can also use cured chorizo, chop it into small pieces, and heat it in the skillet in Step 1.
Eggs:Use whole, fresh eggs, eggs in a carton, or all egg whites for more protein.
Tortillas: Make these with flour or corn tortillas. While I prefer to use corn tortillas for this recipe, both will work great.
Variations:
Add chopped bacon, ground pork, or ground beef to the chorizo for extra flavor.
Sprinkle with a four-cheese Mexican blend or crumbled cotija.
Top with black olives, sliced green onions, tomatoes, jalapenos, or green chiles.
Make it a hearty breakfast with diced potatoes or hashbrowns.
How to Cook Chorizo and Eggs
Cook chorizo with onion. Do not drain (recipe below).
Whisk eggs with milk and salt and pour into the frying pan with the chorizo.
Cook over medium heat until eggs are set.
Serve with tortillas, garnish with cilantro, and top with your favorite toppings.
Leftovers?
Keep leftover Mexican chorizo and eggs in an airtight container in the refrigerator for up to 4 days.
Reheating these tacos is easy! Pop the chorizo and egg mixture in the microwave or top with cheese and bake under the broiler until the cheese is melted.
Freezing this recipe isn’t recommended since the texture of the eggs will change.
My Favorite Ways to Use Chorizo
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Chorizo and Eggs
Start the day off right with this flavorful chorizo and eggs recipe!
Prep Time 10 minutesminutes
Cook Time 11 minutesminutes
Total Time 21 minutesminutes
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Heat a 10-inch non-stick skillet over medium-high heat. Add the chorizo and onion and cook, breaking it up with a spoon, for 5 to 6 minutes or until no pink remains.
Reduce the heat to medium low.
In a medium bowl, whisk the eggs, milk, and salt.
Add the eggs to the chorizo and let it set for 1 minute. Gently stir, cooking until the egg is set but still glossy, about 4 minutes.
Serve alongside warmed tortillas. Garnish with cilantro if desired.
Leftovers will keep in the refrigerator for up to 3 days.
Take your favorite salad on the go, with this easy handheld chicken Caesar wrap.
Seasoned chicken, crispy romaine lettuce, and tomatoes are drizzled with a classic Caesar dressing before being rolled into a tortilla.
Wraps are great on the go, and they’re simple to prep ahead.
They’re delicious & customizable; I’ve included my favorite additions and variations below.
You can use homemade Caesar dressing—or swap in bottled dressing to make them extra quick.
Chicken Caesar wraps are popular at Subway and Panera, but less expensive (and more delicious) when made at home.
Here’s What You’ll Need
These wraps combine all of the flavors of our fave chicken Caesar salad in a hand held bite.
Tortillas: I use large flour tortillas in this recipe as they’re softer and pliable, so they won’t break.
Chicken: Chicken breasts or thighs with a little cajun seasoning are my favorite in this recipe. If you’ve got leftover chicken or rotisserie chicken, that works too!
Lettuce: Romaine lettuce is traditional in a Caesar salad and it holds up well and has lots of crunch. You can also use kale (be sure to massage it first as we do in our kale caesar salad).
Cheese: Parmesan adds a salty and umami flavor. Manchego and Asiago have similar salty, bright flavors that work well in this recipe.
Dressing: If time allows, I recommend my homemade Caesar dressing—I promise it’s easy! You can use bottled dressed, jazz it up with a squeeze of fresh lemon juice for extra tang!
Take a shortcut for an easy meal on a busy weeknight!
Buy a Caesar salad kit – complete with dressing and washed lettuce and toss it together. Tuck it into tortillas with either rotisserie chicken or crispy chicken tenders.
Variations
Bacon bits and homemade croutons are classic additions to a Caesar salad.
Sliced or chopped avocado is a definite yes from me! I love how it adds a touch of extra creaminess to every bite.
Up the protein with chopped boiled egg.
How to Make a Chicken Caesar Wrap
Turn a classic Caesar salad into a deliciously portable meal.
In a large pan, cook and slice chicken (recipe below).
Divide chicken over soft flour tortillas and top with lettuce, tomatoes, parmesan, and a drizzle of Caesar dressing. Fold and serve.
Best Way to Store Wraps
Prep the wrap filling in advance without the dressing and keep it in the refrigerator until ready to use.
Store wraps in the fridge tightly wrapped in plastic or foil for up to 3 days.
My Favorite Wrap Recipes
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Chicken Caesar Wrap
Chicken Caesar salad wraps are easy to make for a delicious lunch or dinner.
Prep Time 25 minutesminutes
Cook Time 5 minutesminutes
Total Time 30 minutesminutes
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With a filet knife, cut the chicken breasts in half horizontally to make 4 thin cutlets, ½-inch thick.
Season with Cajun seasoning, making sure to cover all of the chicken.
In a large skillet, heat the oil over medium-high heat. Add the seasoned chicken and cook for 2 to 3 minutes per side or until cooked through. Transfer to a plate to rest.
In a large bowl, add the chopped lettuce, ¼ cup of the parmesan cheese, and bacon bits (if using). Add ¾ cup of dressing and the juice of half a lemon and toss well to combine.
Chop the chicken.
Place the tortillas on a plate and top with a damp paper towel. Cover with plastic wrap (or a second plate, inverted) and warm in the microwave for 20 seconds.
Divide the lettuce mixture over the tortillas, top with the chicken and diced tomato. Drizzle with the remaining dressing and sprinkle with Parmesan cheese.
Roll the tortilla, burrito-style, and serve immediately.
*Use store-bought or homemade Cajun seasoning. Cajun seasoning can be replaced with your favorite chicken seasoning, or salt, black pepper, and garlic powder. **For the best flavor, use real bacon bits or cooked and crumbled bacon. If using real bacon bits, I microwave them on a paper towel for about 40 seconds to crisp. ***Use bottled Caesar dressing or make this quick Caesar salad dressing. Store wraps in the fridge for up to 3 days.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Steak Tacos are a filling and delicious addition to taco night!
These steak tacos are made with flank steak marinated in an easy marinade and then grilled to perfection. It’s tucked into warm tortillas with your favorite toppings for a perfect meal.
The marinade is easy, fresh, and flavorful.
You can use any kind of steak, and this method ensures it’s tender every time.
Everything can be prepared ahead of time, making for a quick, anytime kind of meal.
Steak for Tacos
Steak tacos are an easy meal and a great variation from ground beef tacos! Add your favorite toppings.
Choose any cut of beef that’s intended for grilling. For this recipe, I prefer flank steak, which works great in dishes like Mongolian beef or fajitas. Skirt steak, ribeye, or sirloin steak are also delicious (marinate sirloin or ribeye for only 1 hour).
The recipe below can be cooked on either the grill or stovetop. I prefer the grill if possible but either makes delicious tacos.
Marinade for Steak Tacos
Marination cuts of beef like flank steak or skirt steak both tenderizes them and adds flavor.
I create a simple marinade with fresh orange and lime juice for acidity and a bit of cilantro for freshness.
Juice: Fresh lime and orange juice add flavor, and the acidity makes the steak tender.
Oil: Oil adds moisture and helps distribute the flavorings evenly.
Flavor: Salt, pepper, and cumin season the steak, while garlic and cilantro add flavor.
Feel free to add seasonings like smoked paprika, chili powder, onion powder, oregano, or red pepper flakes.
How to Make Steak Tacos
Marinate: Mix the marinade ingredients (recipe below) and marinate steak for at least an hour or overnight.
Grill: Grill the steak according to the recipe below. Remove from heat and let it rest.
Cut and Serve: Cut the steak into pieces and tuck it into tortillas with your favorite toppings.
Marinate – Marinate the steak for maximum flavor. You can even marinate it overnight for a quick meal the next day!
Rest After Cooking – Let the beef rest for a few minutes after cooking to lock in the juices.
Cut Across the Grain (Important!) – Slice the steak across the grain, or the steak will be tough. Before you marinate the meat, you will see long muscle fibers in the meat, you want to cut across (and not with) the fibers.
Cube the Beef – While some recipes use strips of beef, I find cubes easier to serve and eat.
Steak Taco Toppings
The best way to serve steak tacos is to offer a variety of toppings so everyone can build their own! Add a side of refried beans or a salad to round out the.
Sauces: Sour cream, mango salsa, hot sauce, guacamole
Flavor: Sliced black olives, red onion, sliced jalapenos, green chiles, lime wedges, cilantro
Veggies: Diced tomatoes, white onions, avocado, cabbage slaw, chopped lettuce
Cheese: Cotija cheese, Monterey jack cheese, cheddar cheese
Taco Night?
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Easy Steak Tacos
Steak Tacos are loaded with juicy marinated steak topped with pico de gallo and guacamole, and wrapped in a warm tortilla!
Prep Time 10 minutesminutes
Cook Time 13 minutesminutes
Marinade Time 1 hourhour
Total Time 1 hourhour23 minutesminutes
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In a blender or food processor, add all marinade ingredients. Pulse until smooth.
Combine the marinade and flank steak in a glass bowl or freezer bag and mix well to coat.
Marinate for at least 1 hour or overnight. (If using sirloin or ribeye, marinate for a maximum of 1 hour). Remove the steak from the marinade and allow excess to drip off.
Preheat the grill or a grill pan to medium-high heat (425°F). Cook for about 4-5 minutes per side (125 to 130°F for medium-rare). While the steak is cooking, add the tortillas to the grill for about 1 minute per side to warm.
Transfer the steak to a plate and let it rest for at least 5 minutes. Cut the steak into ½-inch slices across the grain, and then cut into bite-sized pieces
Serve in warmed tortillas with desired toppings such as pico de gallo, guacamole, sour cream, and cilantro.
*Skirt steak, sirloin, or ribeye can be used in place of flank steak. If using ribeye or sirloin, reduce marinating time to 1 hour.Marinade – Marinate the steak for maximum flavor. Flank steak is a tougher cut and should be marinated for at least one hour or up to 12 hours. Rest After Cooking – Let the beef rest for a few minutes after cooking to lock in the juices.Cut Across the Grain (Important!) – Cut the steak across the grain, or the steak will be tough. Before you marinate the meat, you will see long fibers in the meat, cut across (and not with) the fibers.
These easy fish tacos are perfect for a quick dinner!
Fish fillets are seasoned with a flavorful spice mixture and baked until the fish is tender and flaky.
Add your favorite toppings for a fresh and nourishing new favorite.
Ingredients for Fish Tacos
Fish:I love cod for fish tacos because it has a great texture and mild flavor. However, any white fish is great in this recipe-try tilapia, cod, halibut, or haddock.
Seasoning: The homemade spice rub is easy to make with spices you likely have on hand, like chili powder, cumin, paprika, and garlic powder. You can also use store-bought taco seasoning in place.
Tortillas: Use flour or corn tortillas and heat them gently to make them easy to fold without breaking.
How to Make Fish Tacos
Prepare the fish: Pat fish dry and rub with homemade spice mixture.
Bake: Bake the fish in theoven for 15 minutes.
Prepare the toppings: While the fish cooks, chop and prepare desired taco toppings.
Enjoy! Assemble and serve tacos once the fish and toppings are ready.
Favorite Fish Taco Toppings
A few fresh toppings will turn this into the best fish taco recipe.
Common choices for fish include white fish such as tilapia, cod, or haddock. These fish have a mild flavor. Cod is a favorite option because it’s a bit firmer and holds together well when cooked.
What to serve with fish tacos?
Serve these fish tacos with lots of fresh toppings so everyone can dress their own.
Keep the sides simple like corn salad or Mexican rice.
Can you make fish tacos in advance?
Fish tacos are best served freshly cooked. Prepare the fish 24 hours in advance and refrigerate before baking. Most of the toppings and sauce can be prepared up to 48 hours in advance and stored separately.
How to store leftover fish tacos?
Fish tacos can be stored in the refrigerator for up to 2 days in an airtight container. Reheat them in the oven, on the stovetop, or in an air fryer before serving. Reheat the fish in the oven before assembling the tacos.
More Favorite Taco Recipes
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Fish Tacos
Tender and flaky, these baked fish tacos are lightly seasoned, nestled in soft tortillas, and drizzled with a creamy fish taco sauce.
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
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Fish Taco Sauce (optional)
Preheat the oven to 400°F.
In a small bowl, combine all fish taco sauce ingredients and refrigerate until serving.
In a small bowl, mix together the rub ingredients. Rub the mixture into the fish fillets.
Dab the fish fillets dry with a paper towel and drizzle with olive oil. Rub the seasoning mix over all sides of the fish.
Bake on a rimmed baking sheet for 12-15 minutes or until flaky and cooked.
Heat tortillas according to package directions.
Use a fork to break the fish into large chunks and divide it among the tortillas. Top with desired toppings and serve.
Spice Rub: Substitute the rub above with our own favorite rub, cajun, or blackened seasoning. Cabbage Onion Slaw: Combine 1 cup shredded cabbage, ½ sweet white onion, thinly sliced, 2 tablespoons chopped cilantro, ⅓ cup sour cream (or Greek yogurt), 2 tablespoons fresh lime juice, and 1 jalapeño pepper seeded & chopped. Leftover fish can be refrigerated for 2 days. Fish should be stored and reheated separately from the tortillas. Nutritional information includes 1 fish taco in a corn tortilla. Toppings are not included in nutritional information.
Homemade flour tortillas are easier to make than you think! We have 3 simple secrets that will have you cranking out the most deliciously soft and tender tortillas.
“These are incredible! I have tried for years to make tortillas and they have never turned out better than the store bought ones you cook at home. I followed the recipe exactly and I couldn’t be happier with the end result. Trust me, this recipe is the only one you will ever need for soft, pliable and delicious tortillas.”
-OSB Reader
Easy Tortilla Recipe
My friend, Shelly, grew up in Mexico and when I heard that she makes the best tortillas I just had to try her recipe. I’d been testing off and on for years and finally decided that homemade tortillas were just not my fave. I loved the uncooked tortillas you get at Costco and had totally given up.
But now that I’ve tried these, I’ll be whipping up tortillas homemade from now on! Well, I’ll probably keep a pack of the uncooked tortillas from Costco on hand for dinner in a hurry, but homemade flour tortillas are SO MUCH BETTER!
These tortillas are perfect for tacos, burritos, fajitas, and of course, quesadillas! The first thing you are going to want to do once you’ve cooked these tortillas is to make yourself a quesadilla full of gooey melted cheese. I know, you’re not 9 years old, but trust me on this, you’ll never want a classic quesadilla more. Check out our quesadilla post if you find yourself in this boat.
If you want a real treat, take one of these tortillas hot off the griddle and spread some butter all over it. Roll it up and devour that baby! Yummmm, I’m totally craving a butter roll-up now!
Flour Tortilla Ingredients
One of my favorite things about this flour tortilla recipe is that they use normal pantry ingredients. Just 5 simple ingredients is all you are going to need!
bread flour
baking powder
salt
oil
water
That’s it! Can you believe it?! Nothing fancy, just the basics! Now let’s jump in to how to make them…
How to Make Homemade Tortillas
Start by adding the flour (see secret #1 below), salt, baking powder and oil (see secret #2 below) to the bowl of a stand mixer. Add the dough hook attachment and turn the speed to low. The mixture will slowly come together. When it looks like slightly wet sand that holds together when you squeeze it, you know that you have the right consistency.
Now it is time to add the water (see secret #3 below). Add the water 1/2 cup at a time with the mixer again on low speed. Keep the mixer on low the whole time you are adding the water. When the dough comes together, let the mixer run for another 2-4 minutes. The dough will look satiny.
Lightly dust your work surface with flour and pinch off balls of dough that are a little smaller than the palm of your hand. Holding the ball in your palm, use your other hand to pinch the dough into the center over and over as you form a rounded side against your hand and flat side where you are pinching.
Place all of the dough pieces back into your bowl and cover it with a warm, damp paper towel and allow it to rest for 10-15 minutes. It can sit on the counter for up to an hour if needed, but don’t go beyond that.
Pro Tip: Resting for at least 15 minutes relaxes the gluten so you can roll them out into smooth discs of deliciousness.
Once the dough has rested (don’t skip this step!!), you are ready to roll the tortillas out and to cook them. Heat your griddle or cast-iron skillet to medium heat so that it’s ready to roll when your first tortilla is made. You will want a lightly floured work surface to roll out the dough balls one at a time with a rolling pin. You will want them to be as thin as possible without tearing holes in them.
Cook the tortilla on the preheated griddle until bubbles form and then flip it over with a spatula to cook the other side until those signature golden brown spots begins to show. Remove from the heat and serve.
Watch How These Homemade Tortillas are Made…
Our 3 Secrets for the BEST Flour Tortillas
Secret #1 — Flour
Bread flour is a must! It adds the right amount of gluten and allows the dough to be rolled out perfectly thin without tearing. All purpose flour just doesn’t get the job done quite right.
Secret #2 — Oil
Oil NOT shortening makes for a more elastic and still moist (goodbye dry flour tortillas!) tortilla. You don’t need lard or anything fancy. Just good ol’ vegetable oil does the trick perfectly!
Secret #3 — Water
Boiling hot water totally changes the texture of the dough. It will be smooth and silky! Your stand mixer will be doing all the work when it still super hot, so you don’t need to worry about handling the dough and burning yourself.
How to Store Homemade Tortillas
When we are cooking the tortillas, we love our tortilla warmer. We got ours from Winco, but this one is great too. You can cook your tortillas in the afternoon and they are still warm at dinner! To store extra handmade tortillas that are leftover after dinner, place a paper towel in a ziploc bag, stack the tortillas that have cooled to room temperature and then place another paper towel on top before sealing the bag shut.
How to Reheat Homemade Flour Tortillas
We like to warm our tortillas up in the oven by heating it to 350 degrees Fahrenheit and wrapping the tortillas in aluminum foil. They heat up in about 5 or 6 minutes. You can also zap them in the microwave for 30 seconds.
How Long Are Tortillas Good For?
If you leave your tortillas at room temperature, they will only last 2-3 days. In the refrigerator, they will last 5-7 days and in the freezer, they will last for 6-8 months. In all cases, be sure they are in an airtight container.
Can You Freeze Homemade Tortillas?
Yes, homemade flour tortillas freeze great! Store them as mentioned above with a paper towel on the top and bottom of the stack. When you are ready to eat them, allow them to thaw and then warm them up in the oven or microwave.
Are Tortillas Healthier than Bread?
Flour tortillas usually have higher calories and fat because of the added fat needed to make them soft and easy to roll. That being said, corn tortillas tend to be similar or lower in calories to white bread.
Are Homemade Tortillas Worth It?
In short, yessssssssssss! They are easy to make and the taste is amazing. Yes, they take more time and effort than opening a bag of tortillas from the store, but hot, fresh homemade tortillas are worth every effort!
Do you feel like you are about to become the best homemade flour tortillas maker in town? Well, you should because it really is so simple! And you won’t ever want store bought tortillas ever again! The flavor and texture are unmatched. Do it!!
All our Favorite Recipes for Using these Tortillas:
Servings: 12
Prep Time: 5 minutesmins
Cook Time: 2 minutesmins
Resting Time: 15 minutesmins
Total Time: 22 minutesmins
Description
The best homemade flour tortillas need 3 secrets and totally basic ingredients from your pantry.
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In a mixing bowl of a standing mixer, add the flour, baking powder, salt and oil.
Using a dough hook, turn the mixer onto low speed, never high and mix until the mixture comes together and looks like moon sand or barely wet sand. You can squeeze it in your hand and it holds together.
Add the boiling water, about 1/2 cup at a time with the mixer on low speed. Run, adding water as you go until the dough comes together. Allow the mixer to run for another 2-4 minutes until the dough is satiny.
2 1/4 Cups Boiling Water
Very lightly flour the work surface and pinch off balls of dough smaller than the palm of your hand.
Holding the ball in your palm, use your other hand to pinch the dough into the center over and over as you form a rounded side against your hand and flat side where you are pinching.
Place all of the dough in your bowl and cover with a warm, damp paper towel or place a lid on the bowl. Allow to rest for 10-15 minutes.
Heat a griddle to medium heat.
Lightly flour the work surface and roll out the dough balls one at a time with a rolling pin.
Cook the tortilla on the hot pan until bubbles grow large, flip over and cook again until light browning shows.
Remove from heat and serve
The dough can sit on the counter for up to 1 hour before rolling out. A tortilla warmer is absolutely worth it. We got our’s from Winco, but this one is great too. You can cook your tortillas in the afternoon and they are still warm at dinner! To store the tortillas, place a paper towel in a ziploc bag, add the tortillas and place another on top before sealing shut.
Course: Yeast Bread Recipes and Quick Bread Recipes
Cuisine: Mexican
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Homemade flour tortillas are easier to make than you think! We have 3 simple secrets that will have you cranking out the most deliciously soft and tender tortillas! #homemadeflourtortillas #mexicanfood #tortillas
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Celebrating Hispanic Heritage Month in style, Milpa caters to Vegas with its handmade heirloom tortillas and bowls, amplifying traditional Mexican flavors into a modern health concept
LAS VEGAS, September 29, 2023 (Newswire.com)
– Renowned for bringing a unique authentic Mexican flavor that local Latinos relate to, Milpa has carved out a name for itself as the leading restaurant providing fresh handmade stone-ground heirloom tortillas. Showcasing a process as old as the Mesoamerican civilization, Milpa makes masa from scratch daily at its modern, healthy Mexican cafe. Milpa’s usage of the 600-year-old corn grinding process, nixtamalization, to make masa in-house significantly distinguishes it from other restaurants that utilize pre-made tortillas.
Rooted in tradition, Milpa is revolutionizing the local restaurant industry by blending traditional Mexican food with health and freshness. The popularly reviewed healthy Mexican cafe sparks attention with its bowls and fresh ingredients, showing locals that traditional Mexican food can be healthy and delicious simultaneously. Milpa’s tetelas, tamales and more, accompanied by their homemade fresh tortillas, detail a flavor profile reminiscent of Mexico.
Behind the tasteful revolution is renowned international Mexican Chef DJ Flores. Having held his forte in some of the biggest restaurants in Vegas and beyond, including Jaleo, Border Grill, Chica, and Quintonil in Mexico City, Flores shows unwavering determination and resilience, mirroring many local Hispanics in Vegas. The establishment of Milpa during the pandemic after being fired from a restaurant is a testimony of Flores’ courage and hard work.
Now, in the wake of Hispanic Heritage Month, Milpa is serving up popular, healthy Mexican dishes designed to transport people right to the heart of Mexico through a bite. By retaining the natural, fresh flavors in the handmade tortillas, the restaurant is not just celebrating a crucial month in Hispanic culture, but also adding to the Vegas culinary experience.
As this unique restaurant continues to gain momentum, it’s evident that Chef DJ Flores is not just introducing Vegas to Mexican cuisine, but he’s carving out a novel narrative of health-conscious, traditional Mexican meals. The continued recognition and praises only affirm that Milpa is indeed the “Vegas King of Handmade Fresh Tortillas.”
