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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
A thick, chunky taco soup built on pulled pork carnitas with black beans, corn, passata and broth — enchilada flavours in a bowl, ready in about fifteen minutes and made for piling with toppings.
Roma tomatoes, white onion, and garlic charred in a hot skillet and pulsed with canned diced tomatoes, jalapeños, cilantro, and spices into a chunky salsa finished with lime juice.
Roast salmon rubbed with smoked paprika, onion powder, garlic powder and chilli, flaked into corn tortillas with cabbage slaw, mashed avocado and pickled red onion.
Broiled salmon rubbed with brown sugar, smoked paprika and garlic powder, flaked into warmed tortillas with avocado crema, cabbage, cilantro and pickled red onion.
Salmon cooked in a chipotle and crushed tomato sauce with cumin, red onion and cherry tomatoes, finished with lime and served over greens with crema and tortillas, tostadas or rice pilaf.
MexicanMain course0 min4 to 6 servings600 kcalGluten-freeEgg-freeHigh Fiber
Finely chopped sushi-grade salmon dressed with a lime, lemon and soy sauce and seared with hot sesame and olive oil, spooned over fried tortillas with sriracha mayonnaise and avocado.
Broiled spice-rubbed salmon, flaked and served on tostada shells with shredded cabbage, a blended jalapeño ranch of Greek yogurt and cilantro, marinated onions and chopped cilantro.
Broiled tomatillos are blended with white onion, jalapeño, garlic and cilantro into a bright green salsa with gentle heat. The chunky-smooth sauce is ready for chips or spooning over Mexican dishes.
Spiced chicken strips and peppers roast on one sheet pan while tomatillos broil until charred for a quick blender salsa verde. The fajitas are served with flour tortillas and cooked rice, with the green sauce spooned over.
Bell peppers, red onion and serrano par-roast before seasoned shrimp join the same sheet pan for a short final roast. The fajita filling goes into warm flour tortillas with mashed avocado, cilantro, salsa and lime.
Flank steak, mushrooms, onion and green pepper roast on a sheet pan with bacon, soy sauce, Worcestershire and lime, then get tucked into corn tortillas under melted Muenster. Salsa goes over the top at the table.
Cornstarch-dusted tofu slices seasoned with chili powder and cumin roast with corn, jalapeños, red onion and poblano until the edges crisp. Lime, garlic and cilantro finish the colorful Mexican-style pan.
Warm flour tortillas are layered with cheese, shredded beef in its sauce, Mexican red rice, corn and black beans, then rolled tight and crisped in a skillet. The foil wrap holds each burrito together until it is eaten.
Raw shrimp are opened flat and cured in three-quarters of a cup of lime juice with kosher salt, then strewn with sliced serrano, red onion, cucumber and cilantro. It is the pared-back verde style — no blender, no extras — served cold with its own sharp juices.
A surf-and-turf bowl of spiced steak strips and shrimp cooked with bell peppers and onion, finished with a warm creamy cheese sauce and chopped parsley. The steak and shrimp are tossed back together in the pan before serving.
A Mexican ceviche of chopped shrimp cured in lime and orange juice with cucumber, avocado, jalapeño, red onion and cilantro, served with tortilla chips.
This version cures a pound of shrimp in equal measures of lime and lemon juice — three-quarters of a cup of each — after a kosher-salt rest, with a full cup each of red onion and cilantro, seeded serrano for warmth, and avocado folded in at the end.
Chicken thighs slow cooked in a chipotle and honey sauce with garlic, oregano and cumin, with pinto beans and toasted fideo folded in. Cilantro and chopped avocado finish each bowl.
MexicanSoup4 hr6 to 8 servings267 kcalGluten-freeDairy-freeEgg-freeDiabetic
Chicken thighs slow cooked with honey, chipotles in adobo, cumin and garlic and onion powders, with black beans stirred through. The shredded filling goes into warmed tortillas with lime, pickled onion and avocado.
Chicken breasts slow cooked in a sauce of chicken broth, honey, sriracha and garlic paste until they shred easily. Cornstarch thickens the sweet-hot sauce before the shredded chicken goes back in.
MexicanDinner, Main Course6 hr 5 minServes 6361 kcalGluten-freeDairy-freeEgg-free
A hearty slow cooker soup of chicken breast with black beans, corn and crushed tomato, spiced with oregano, cumin, paprika and cayenne. The shredded chicken goes back into the bowls, which are finished with cheese, sour cream, coriander, lime and avocado.
A traditional Mexican noodle soup with fideo toasted in oil, then simmered in a fresh tomato broth. Bowls are garnished with queso fresco and avocado for a creamy finish.
A Mexican lentil soup built on celery, carrot, onion and parsley simmered in chicken broth. A squeeze of lime at the table brightens the earthy lentils.
A Yucatecan-style lime soup of shredded chicken simmered with fire-roasted tomatoes, green peppers, jalapeño and oregano in chicken broth, sharpened with fresh lime juice.
A Yucatecan chicken soup perfumed with cinnamon, allspice and cloves and sharpened with lima citrus. Fried tortilla strips go on top for crunch against the aromatic broth.
MexicanServes 6 to 8245 kcalGluten-freeDairy-freeEgg-freeDiabetic
One of the greatest pleasures of Mexican street food are sopes: bundles of masa fried and piled with refried beans, shredded chicken, salsa roja, and cotija.
Chicken breasts are cooked in a single skillet in a butter and chicken broth sauce with green chiles and olives, shredded, and mixed with sour cream, corn tortilla pieces, and Colby-Jack cheese.
A burrito bowl of warm spiced beef and nutty brown rice with black beans, pickled onion, avocado and yoghurt. Homemade tortilla chips baked with cumin and paprika bring the crunch.