As summer heats up, we all crave meals that are not only delicious but also light, fresh, and full of flavor. Think juicy fruits, crisp veggies, and vibrant spices—all paired with a tall, frosty drink like lemonade or a frozen margarita. Today, I want to share some incredible recipes from the cookbook "Fast & Fresh Cal-Mex Cooking." These dishes are packed with bold, exciting flavors, and the best part? Every single one can be ready in 30 minutes or less. So, whether you're hosting a dinner party or just looking for a quick weeknight meal, these recipes will have you covered.
According to the cookbook's author, Caitlin Prettyman, "We're blending the freshest local ingredients from California with the rich, zesty flavors of Mexican cooking. The result is a collection of nourishing, satisfying meals that you can feel great about serving to your family and friends." Many of these recipes take inspiration from classic Mexican dishes or popular California favorites, but with a unique twist that keeps things interesting. Let’s dive into some of these mouthwatering meals and see what they're all about!
Chipotle Garlic Butter Steak Bites: A Flavor Explosion
(Serves 4)
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1 tsp. chipotle powder
1 tsp. salt
1⁄2 tsp. chili powder
1⁄2 tsp. smoked paprika
1⁄2 tsp. cumin
1⁄2 tsp. garlic powder
1⁄2 tsp. onion powder
2 lbs. boneless strip loin steak, cut into 1-inch pieces
1 tbsp. olive oil
3 tbsp. butter
4 cloves garlic, minced
1⁄2 tbsp. lime juice
1 tbsp. chopped cilantro
Lime wedges, for serving (optional)
Here's how you can bring this dish to life:
1. Start by mixing the chipotle powder, salt, chili powder, smoked paprika, cumin, garlic powder, and onion powder in a small bowl. This spice blend is what gives the steak its smoky, slightly spicy kick. Toss the steak pieces in a large bowl with the spice mixture until they’re evenly coated.
2. Next, heat the olive oil in a large skillet over medium-high heat. Add half of the seasoned steak pieces to the pan, making sure not to overcrowd them. Cook for about 2-3 minutes on each side until they're nicely browned. Transfer the cooked steak to a plate and repeat with the remaining steak.
3. Now, reduce the heat to medium-low and add the butter and minced garlic to the skillet. Cook for about a minute, allowing the garlic to infuse the butter with its aroma. Then, stir in the lime juice and whisk everything together. Return the steak to the pan, toss it in the garlic-lime butter, and sprinkle with chopped cilantro.
4. Serve these flavorful steak bites with lime wedges on the side for an extra zesty touch. The combination of the smoky spices, tangy lime, and fresh cilantro creates an unforgettable dining experience.
PER SERVING: 226 cal, 19g protein, 4g carbs, 1g fiber, 1g sugar, 15g fat.
Crispy Shrimp and Poblano Tacos: A Tex-Mex Twist
(Serves 4)
1 lb. raw shrimp, peeled and deveined
1 tbsp. olive oil
1 poblano pepper, deseeded and diced
1⁄2 cup diced onion
1 clove garlic, minced
2 tsp. chili powder
1⁄2 tsp. salt
1⁄4 tsp. cayenne
2 tbsp. chopped cilantro
6 corn tortillas
2 cups shredded Jack cheese
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Let’s break down how to make these delightful tacos:
1. Preheat your oven to 425°F and line a baking sheet with parchment paper. Begin by chopping the shrimp into bite-sized pieces. In a large pan over medium-high heat, warm the olive oil. Add the diced poblano pepper and onion, cooking them for about 2 minutes until they start to soften. Then, toss in the shrimp along with the chili powder, salt, cayenne, and minced garlic. Cook for another 3 minutes, stirring frequently, until the shrimp are pink and cooked through. Stir in the chopped cilantro and remove the pan from heat.
2. Arrange the corn tortillas on the prepared baking sheet and lightly spray them with cooking spray. Flip them over and bake for about 2 minutes until they’re slightly crispy. On half of each tortilla, layer some shredded Jack cheese, followed by the shrimp mixture, and then more cheese. Fold the tortillas over the filling to create taco pockets.
3. Bake the tacos in the oven for 15-17 minutes, or until the cheese is melted and bubbly. Serve these crispy, cheesy tacos with a side of avocado-cilantro sauce for an extra burst of freshness.
*For the avocado-cilantro sauce: Combine 2 avocados, 1 minced garlic clove, 1⁄3 cup chopped cilantro, 2 tbsp. lime juice, and 1⁄4 tsp. garlic salt in a food processor. Blend until smooth and creamy.
PER SERVING: 494 cal, 24g protein, 28g carbs, 7g fiber, 3g sugar, 34g fat.
