cooking.nytimes.com
Cauliflower and Red Onion Tacos Recipe
Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco If you want spice, add the chipotle, or garnish with some salsa If salt is an issue, use ranchero rather than cotija cheese.
cauliflowers, red onion, garlic, cilantro, capers, white wine vinegar, olive oil, chipotle, corn tortillas, romaine heart, cotija
cooking.nytimes.com
Shrimp Fajitas With Peppers and Zucchini Recipe
Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
zest, lime juice, cumin seeds, adobo sauce, olive oil, garlic, shrimp, yellow onion, red bell pepper, serrano chiles, zucchini, corn kernels, cilantro, romaine heart, corn tortillas
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Crunchy Romaine Toss
Crunchy broccoli and romaine lettuce are tossed with an Asian-style sweet and sour dressing, then topped with ramen noodles for a refreshing salad good with any meal!
butter, noodles, walnuts, vegetable oil, sugar, red wine vinegar, soy sauce, romaine lettuce, broccoli, green onions
cooking.nytimes.com
Steak Fajitas Recipe
Skirt steak is the traditional cut used for fajitas It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less Either will be a good choice.
cumin seeds, ancho chile, salt, skirt steak, zest, lime juice, olive oil, worcestershire sauce, garlic, yellow onion, red bell peppers, green bell pepper, serrano chiles, cilantro, corn tortillas, canola oil, romaine heart
cooking.nytimes.com
Chicken Fajitas Recipe
The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
zest, lime juice, cumin seeds, adobo sauce, chipotle chile, olive oil, garlic, chicken breast, yellow onion, red bell peppers, green bell pepper, serrano chiles, cilantro, corn tortillas, canola oil, romaine heart