Light and Healthy Mexican Meals

2:33 PM, Mar 10, 2014   |    comments
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Are you looking to spice up your meals at home? Joining me today to show us how to keep mexican meals light and healthy is Chef Mimmo, owner and executive chef from Red Pepper Taquaria here in Atlanta.

Red Pepper Taquería | Guacamole

-3 lightly firm avocados 'Calavo or Haas' brand, halved, seeded, peeled
-2 table spoon lime juice
-1/2 tea spoon kosher salt

-2 oz red onion diced
-3 oz roma tomatoes, seeded, diced
-1 serrano pepper finely chopped
-2 table spoon cilantro chopped

in a large bowl mash the avocados with salt and lime juice. Fold remaining ingredients and serve with baked corn chips "El Milagro" brand preferably.

Red Pepper Taquería | Mixto Chicken Salad

-Two 8 oz all natural boneless skinless chicken breast
• Springer Mountain or Ashley Farms
-2 tablespoon extra virgin olive oil
-2 tablespoon lime juice
-1/2 teaspoon kosher salt
-1/2 teaspoon fresh ground black pepper
-1/2 teaspoon smoked paprika
• McCormick spices preferably

-8 tbsp red wine vinegar
-6 tbsp extra virgin olive oil
-1/2 teaspoon kosher salt
-1/2 teaspoon dry oregano

-2 heads artisan lettuce chopped
-10 grape tomatoes halved
-2 oz shallots thinly sliced
-2 oz steamed and grilled corn
-2 radish thinly sliced
-1/2 avocado sliced

In a mixing bowl whisk olive oil, lime juice, salt, smoked paprika and black
pepper. Add the chicken and marinate for 20 minutes

Preheat the grill and cook the chicken 3 to 4 minutes on each side

In a mixing bowl whisk the vinegar, oil and salt until creamy consistency, add the oregano and put aside

Combine the lettuce, tomatoes, shallots and toss with the dressing. Divide salad in two plates, garnish with corn, radish and avocado. Serve with sliced grilled chicken.

Red Pepper Taquería | Shrimp Ceviche

-1 ½ lb head on shrimp medium size (21-25 per pound)

-2 liters water
-1 ½ tablespoon kosher salt
-1 tablespoon seasoned salt
-2 cloves of garlic pressed
-1/2 lemon wedge

-1 cup clamato juice
-1/2 cup lime juice
-1/2 cup lemon juice
-1/4 cup orange juice 'pulp free'
-3 tablespoon agave nectar
-1 teaspoon kosher salt
-1/2 teaspoon smoked paprika

-4 oz roma tomatoes, diced and seeded
-4 oz celery diced
-2 serrano peppers finely chopped
-1 ½ oz red onion diced
-1 oz kalamata olives, seeded and halved
-1/4 oz parsley chopped
-1/4 oz chives chopped
-2 garlic cloves sliced

-1 lb yucca root, peeled and sliced
-3 cups canola oil
-1/2 tsp kosher salt

At medium heat boil water, salt, garlic and lemon for about 20 minutes, add shrimp and cook for 2 minutes. Remove shrimp from water and cool aside. Peel shrimp and cut in ½ inch pieces.
In a large bowl, whisk clamato juice through smoked paprika; add remaining ingredients and the peeled shrimp. Refrigerate for 30 minutes.
Preheat the oil in a frying pan at medium heat, fry the yucca for about 2
minutes until golden brown. Transfer to a paper towel and season with salt. Serve shrimp ceviche in a glass bowl with plantain or yucca chips


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