Food
Simply Mexican
D
eciding what to make for dinner is no longer a chore
with these simple tips for family taco night. Start
with tasty tortillas, hearty fillings and plenty of fresh
toppings and you’ll have smiles all around.
It’s easy to recreate the standard elements of Mexican-
inspired cuisine in your own kitchen. Simply stock up on all
the Mexican night essentials and bring this vibrant, bold fla-
vor into your everyday meal repertoire. The best part –
you’ll be applauded for bringing these delicious dishes to
the table. Here are a few ways to amplify your family’s taco
night
Create a Flavorful Fiesta
Traditional favorites like tacos, burritos, fajitas and salsas
are born from crunchy, good for you, vegetables. For salsa
and toppings, make sure you have plenty of juicy tomatoes,
onions and cilantro. Lettuce also adds great crunch and
color for taco and burrito fillings. Play off the textures with
soft flour tortillas, which easily hold in all those delicious
ingredients in a convenient, boat-shaped bowl without the
mess.
The Taco
A Taco is a traditional Mexican dish composed of a corn
or wheat tortilla folded or rolled around a filling. A taco can
be made with a variety of fillings, including beef, pork,
chicken, seafood, vegetables and cheese, allowing for great
versatility and variety. A taco is generally eaten without
utensils and is often accompanied by garnishes such as
salsa, avocado or guacamole, cilantro, tomatoes, minced
meat, onions and lettuce.
Swap out for healthier
ingredients
It’s fun to create your own spin on your favorite Mexican
dishes with healthy substitutions. Add ground turkey
instead of beef into your enchiladas. Throw crab or grilled
shrimp on top of nachos. Try beans instead of meat as a fla-
vorful and fiber-packed protein replacement. As long as the
ingredients are lean and fresh, you can’t go wrong.
Roast Tomato and Chicken
Taco
Prep Time: 20 Minutes
Start to Finish: 20 Minutes
Makes: 4 servings (1 taco each)
1
tablespoon vegetable oil
1
pound boneless skinless chicken breasts,
cut into thin strips
1
8 ounces roasted tomato sauce
4
soft flour tortillas
1/2
cup shredded lettuce
1/2
cup sour cream
Diced tomatoes
In 10-inch skillet, heat oil over medium-high heat. Cook
chicken in oil about 4 minutes or until lightly browned.
Add cooking sauce. Reduce heat; simmer uncovered
about 8 minutes or until chicken is no longer pink in center.
Meanwhile, heat tortillas as directed on package. Spoon
chicken mixture into tortillas. Add toppings.
For additional information, cooking ideas and recipes,
visit OldElPaso.com, Facebook.com/oldelpaso and Pinter-
est.com/oldelpaso.
August 21, 2013 The Portland Skanner Page 9