Rarely do I feel as if I could take on Bobby Flay or Giada De Laurentiis. But I have discovered a secret weapon for busy mothers who haven’t been to the grocery store alone in nearly a decade, let alone had time to develop unique Mexican sauces in a traditional style. In my household, my partner is BBQ grill-obsessed, and our new Weber has been a huge success. While he grills, my roll is to prepare veggies and sauces – between kids, laundry, working and filling out a myriad of school permission slips! So I must admit that I don’t do everything from (ahem) scratch.
Here’s how we went Mexican Gourmet using tomahawk steaks:
Mexican Tomahawk Steak Carne Asada Tacos
1 Old El Paso Steak Carne Asada dinner kit 4 Limes 3 Avacados Garnish
1. Marinate the steaks in lime juice for 2 hours. 2. Heat the grill to 400 degrees. 3. Rub the steaks with seasoning included in the package. 4. Place the steaks on the grill – approximately 10 minutes each side for medium. 5. Prepare the guacamole by mixing the seasoning mix included in the dinner kit with chopped avocadoes. 6. Chop the tomahawk steaks after allowing them to rest for 5 minutes and assemble your delectable tacos.
Taco Tuesday? Fajita Friday? Or simply an excuse-for-a-fiesta-Saturday. All summer long I’ve been tending to the garden as the kids help me water and weed. We’ve tried our hand at growing vegetables and have been thrilled with the results. In addition, my family and I have the good fortune of owning a crab trap. So when I mastered the summer challenge of catching crab in the Pacific Ocean (though I still won’t touch them), I was very proud. The only obstacle is when I catch too many. Seriously. Listen to myself! Feeling inspired and using my new pastimes to source fresh ingredients, I got our family and friends out of a serious dinner rut with crab tacos.
The first step was to shell and retrieve meat from (wait for it…) 8 huge crab. Born and bred in Nova Scotia, I used my lobster-shelling skills and sharp equipment to finish the job. Gathering tomatoes, jalapeno peppers, onions, garlic and cilantro from the garden, as well as a bag full of lettuce and I was ready.
Salad, Crab Tacos and HOmemade Guacamole (serves 10).
Salad: Assorted greens 12 sliced roma tomatoes Purple Onions, diced 1/2 c feta cheese Dressing: 1/2 cup each olive oil and balsamic, salt and pepper and dijon
Homemade Guacamole: 6 avocados, peeled and pitted 1/2 t cumin 2 cloves garlic (diced) 1/2 t sea salt 4 T lime juice 4 T. sour cream 1/2 c cilantro
8 Fresh crab (or 4 tins of store-bought crab)
2 T. butter
1/4 c lemon juice
salt and pepper to taste
Fillings: 6 Jalapenos 2 c. Grated Cheddar Cheese 1 c. Sour Cream 1 c. yellow corn 1 c. red onions 1/2 cu chopped cilantro Old El Paso salsa
2 Packages Old El Paso soft tortillas
1. Make the guacamole by combining ingredients listed above. Leaving larger chunks of avocado as you combine with a fork will add texture and interest.
2. Place diced red onions, corn, salsa, sour cream, cilantro, cheese and jalapenos into dishes.
3. Heat crab meat in butter in a skillet over low heat. Add salt and pepper and lemon juice at the 2 minute-mark and cook for 1 minute longer.
4. Warm tortillas in a microwave-safe warmer or in a skillet/oven. To ensure they remain supple and don’t dry out, you can sprinkle with water.
Arrange all individual ingredients and allow your family to assemble their own tacos according to their liking. Bon appetit!
Old El Paso wants you to enjoy a Fajita Friday or Taco Tuesday and are providing us with a kit filled with bowls, a cookbook and of course some Old El Paso kits worth $75! Entry is simple, just fill in the Rafflecopter form below. Open to Canadians and the winner will have 48 hours to respond. Giveaway ends September 30th.
Tacos are the new darling of the culinary world, and they help to inspire creativity, variety and healthfulness in our kids. Not only fun and healthy as a meal, but fish tacos can help kids learn about sustainability in the seafood industry. Parents can help their children learn more about the importance of sustainable seafood on the interactive www.oceansfortomorrow.com website sponsored by President’s Choice/Loblaws, who have made a commitment to sell only sustainable seafood products by the end of 2013. The link “school of fish” includes a list of fish at risk, a ‘did you know’ section, more recipes that kids will love, and tips for parents to help even their picky eater like to eat more fish.
2 tbsp (25 mL) sour cream
1 tbsp (15 mL) fresh lime juice
2 cups (500 mL) coarsely grated red cabbage, grated using large holes of box grater
4 green onions, thinly sliced on diagonal
½ tsp (2 mL) salt
Half jalapeño pepper, seeded and minced (optional)
2 pkgs (each 280 g) PC Blue Menu Wild Pacific Halibut Skinless Fillets, thawed
2 tbsp (25 mL) olive oil
1/8 tsp (0.5 mL) freshly ground black pepper
8 PC Blue Menu Jalapeño Corn Whole Grain Tortillas
½ cup (125 mL) PC Tomatillo Salsa
½ cup (125 mL) fresh coriander leaves
Preheat oven to 350°F (180°C). In large bowl, stir together sour cream and lime juice. Stir in cabbage, green onions, ¼ tsp (1 mL) of the salt and jalapeño, if using; toss to coat.
Cut each halibut fillet lengthwise into 6 strips. In large nonstick frying pan, heat olive oil over medium-high heat. Sprinkle halibut with pepper and remaining salt. Place in pan; cook until golden brown on both sides, about 2 to 3 minutes per side. Meanwhile, remove tortillas from package and wrap with foil; place in oven and heat 5 to 7 minutes.
To assemble, fill tortillas with slaw, fish, salsa and coriander.
Low in saturated fat pillar
Source of Fibre
fat 8 g (1.5 g of it saturated)
sodium 440 mg
carbohydrate 22 g
fibre 4 g
protein 17 g