BAJA-STYLE CHICKEN BOWL RECIPE | ALLRECIPES
For a little extra flavor, add the salsa while cooking instead of after.
Provided by mlreffey
Categories Bowl Recipes
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over medium heat. Cook and stir chicken, corn, and red pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes. Season with salt and pepper.
- Spoon rice into 2 bowls, divide chicken mixture between the two bowls, and top each with salsa and Monterey Jack cheese.
Nutrition Facts : Calories 379 calories, CarbohydrateContent 39.2 g, CholesterolContent 54.6 mg, FatContent 14.6 g, FiberContent 5 g, ProteinContent 23.9 g, SaturatedFatContent 4.8 g, SodiumContent 581.1 mg, SugarContent 5.8 g
BAJA STYLE FISH TACOS RECIPE | MARCELA VALLADOLID | FOOD ...
Provided by Marcela Valladolid
Categories main-dish
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the Beer Batter:
- Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
- For Cream Sauce:
- Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
- For the Fish:
- In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
- On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
- Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.
- *Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.
- **Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream.
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