Not everything is tacos when we talk about Mexican food! Sometimes we just want our regular meals to have a touch of Mexican flavours here and there. This is exactly that, a lighter meal that is super tasty to keep us going. We have this one on repeat and we hope you get a nice idea of how to use your Mexican ingredients to transform your meals with delicious Mexican Twists.
Grilled Mexican Chicken
-2 chicken breasts
-1 heaped tbsp Greek yoghurt
-1 tbsp Chipotle in Adobo adobo sauce or a whole chipotle pepper finely minced
-½ tsp garlic powder
-½ tsp onion powder
-½ tsp ground coriander
-1 tbsp olive oil
-1 tsp honey
-vegetable oil
-salt and pepper to taste
1 In a little bowl mix the Greek yoghurt with the adobo sauce or minced chipotle, garlic and onion powder, coriander, olive oil and honey. Whisk until combined, and season with salt and pepper to taste.
2 Place the chicken breasts in a shallow dish and spoon about half of the yoghurt mixture over them. Make sure the chicken is covered by the mixture and let it rest in the fridge while you prepare the rest of the bowl. Set aside the remaining yoghurt mixture for later.
3 Once you are ready to grill the chicken, add a light drizzle of vegetable oil to a frying or grill pan set to medium-high. Once hot, grill the chicken for about 5 minutes on each side. They should have gained some nice golden colour on both sides. Remove them from the pan and allow them to rest for about 7 minutes before slicing them. Return them to the frying pan and add the remaining yoghurt sauce. Allow the chicken to finish cooking and browning. This should take no time, between 3 to 5 more minutes or until the chicken is done to your liking.
Note: The yoghurt sauce seems too little but you don’t need to use too much, just a touch can give so much flavour.
Black Beans with Grilled Veggies
-1 tin can of Whole Black Beans
-1 bell pepper, diced
-1 small red onion, diced
-1 medium courgette, diced
-olive oil, to taste
-Lemon Pepper Seasoning, to taste
1 Toss the veggies with some olive oil and seasoning and roast them. You can use an air fryer and they will be ready in no time. Ours were ready in about 10 minutes on a 180C setting. If you are using a conventional oven, place them in a baking tray in a 180C oven for about 20 to 25 minutes or until they are nicely charred on the edges.
2 Meanwhile the veggies are roasting, add the beans to a small pan and heat them thoroughly.
Jalapeno Dressing
-½ cup mayonnaise
-½ cup creme fraiche
-1 large pickled jalapeno or about 2 tbsp of finely chopped pickled jalapenos
-pinch of salt
1 Whisk the mayo, cream and jalapeno together and season with a bit of salt. If the dressing is too thick, add a splash of milk to adjust consistency. This is such an easy dressing that we have used with fish tacos, salads and even pizzas! The pickled jalapenos add a beautiful tangy twist to it.
Note: For a lighter dressing, you can add the pickled jalapenos to Greek yoghurt and season with lemon juice and salt or your favourite seasoning!
To Serve
-Lettuce, shredded
-Pickled Jalapenos
1 Add a nice bed of lettuce and place the chicken on top. Spoon a good amount of Black Beans on the side and top with the grilled veggies. Drizzle over the dressing and enjoy a beautiful, tasty and light meal full of Mexican flavours. Tip: add pickled jalapenos and carrots to the side for an extra kick of tangy flavour!
#mexicanfood #mexicanflavours #foodie #madeinmexico #mexicantwist #mexicanfoodporn #easyandtasty #mexicanfoodlover #freshfood #foodphotography #eatfreshfood #beautifulfood #cocinamexicana #mexicanproducts #mexicaningredients #mexicandishes #onlinegrocerieslondon #mexicanproductsuk #wholesomemeals #homemademexican #mexicanflavours #Mexicantwist #mexicanadobos #adobomexicano #driedchiles #driedchillies #ontheblog #mexicangastronomy #mexicancuisine #homemademexicanfood