Chile Lime Salmon Tacos

I pinned this several week ago because these tacos just looked so good.  Seriously - yum!

Mine didn't turn out looking nearly as nice as the ones in the picture, but they were definitely yummy.  And easy.  Gotta love an easy recipe that is also delicious.  I will definitely make these again.

Chile Lime Salmon Tacos
from BumbleBee

Ingredients:

• 1 can (14.75 oz) Salmon, drained and flaked (remove skin & bones as desired)
• Juice of 1 fresh lime
• 1 tablespoon taco seasoning (or chile powder)
• salt to taste
• 8 soft corn tortillas or small flour tortillas
• 1 cup shredded cabbage
• Cilantro
• Sliced green onions
• White Sauce
  1/2 cup sour cream
  1 tablespoon hot sauce

Directions:

1. Sauté salmon with lime juice and taco seasoning to warm through, about 2 minutes.  Add salt to taste.
2. Meanwhile, combine sour cream and hot sauce; stir well.
3. Fill warm tortillas with salmon mixture; top with cabbage, cilantro and green onions. Serve with your favorite salsa and the white sauce.

The original recipe said that the white sauce was optional, but don't skip it.  It really adds to the texture and flavor of the tacos.  I suppose you could use plain sour cream, but the hot sauce just gives it a little kick.  You could also probably stir about half a teaspoon or so of your taco seasoning or chile powder - whichever you use - into the sour cream for the sauce.

I used taco seasoning for my tacos, but I'm going to try the chile powder next time, just to see which one we like best.  Did I mention that these are super easy?  And super yummy? 

Homemade Salsa

I have a couple other recipes for homemade salsa, but decided I better save this one too when I saw it on facebook today.  It looks really easy and good.

Homemade Salsa

Chop 5-6 Roma tomatoes,1 small onion and 1/2 cup fresh Cilantro. Mince 2 seeded Serrano or Jalapeño peppers and 1 clove of garlic. Add 2 tbsp. freshly squeezed lime juice and salt and pepper to taste. Mix everything together and let sit overnight for flavors to meld.

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Crockpot Chicken and Salsa

Copying this from my old recipe blog (it's about time).  I wanted something easy for potluck tomorrow and went looking to find where I'd posted the recipe.

Recipes are kind of like the Pirate Code - more like suggestions than actual rules. Here's the original recipe:

Crockpot chicken with salsa and cheese

Ingredients:

• 1 can (15 oz) black beans, rinsed and drained
• 2 cans (15 oz) whole kernel corn, drained
• 1 cup bottled thick and chunky salsa, your favorite
• 5 or 6 skinless, boneless chicken breast halves (about 2 lbs)
• 1 cup shredded Cheddar cheese

Directions:
In a 3-1/2- to 5-quart slow cooker, mix together the black beans, corn, and 1/2 cup of the salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken. Cover and cook on HIGH for 2-1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will be dry.

Sprinkle cheese on top; cover and cook until the cheese melts, about 5 to 15 minutes.

Here's how I actually made it, and it turned out very good:
Saute one sliced onion and one clove of garlic in olive oil.  Add 2 chicken breasts, cut up; cook until almost cooked and add 2T taco seasoning.  Add beans, corn, salsa - cook on low for several hours then add cheese.

Serve over rice and with tortilla chips.  Cilantro is very good with this, and sour cream.

Because I wanted this for tomorrow's potluck, I went pretty much with the original recipe, except I used 2 cups frozen corn and added some taco seasoning to the chicken breasts.  Oh, and I tossed some chicken broth on top because I was cooking other stuff and had some extra. So it'll probably be kinda soupy - but I bet it will be good.

My friend Peggy makes something very similar to this all the time.  We call it Crockpot Chicken Ole.  I suppose I could call this the same thing?

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We Ninja'd Some Salsa Today!

A while back I found this recipe for the world's easiest ice cream, which I still haven't tried, but I'm going to. I shared the link on Facebook, and one of my friends said she wanted one of those Ninjas. Ninjas? What? So I went back to the recipe and checked out the Ninja, read the reviews, and decided I wanted one, too.  I've been toying with buying a Vita-Mix for the last several years at the State Fair, but I'm just too cheap to get one.  Some of the people who reviewed this said they liked the Ninja better than the Vita-Mix, and my brother who has a Vita-Mix said they mostly use it for smoothies and ice cream - and they do use it several times a month, but not as often as they could.  So, when I weighed the cost and the potential use, I figured $40 (w/ shipping) for the Ninja (with an extra pitcher and extra 2-cup bowl, found new on ebay) was a lot better than $450 for the Vita-Mix.

My Ninja came in the mail yesterday, and I just had to try it today. First Cory and I crushed ice and made some iced coffee - yum! And then I made some salsa!

Fresh Ninja Salsa

Ingredients:

• 4 Roma tomatoes, cut in 4 pieces
• 1/4 small onion
• 2 hot peppers, split and deseeded
• 1/2 tsp. salt
• juice from 1/2 lemon
• pinch of oregano
• pinch of cumin

Directions:

Add all ingredients to the bowl. Use short pulses, about 3 times or until desired consistency is reached.

Serve with tortilla chips. Makes about 2-1/2 cups.

I pretty much followed the recipe in the book that came with my Ninja - except I used two hot peppers (because Cory wanted them) instead of 1, I didn't use the 1/2 tsp. sugar, and I didn't have a lime so I used lemon juice - cut a small half and didn't squeeze all of the juice out. Also, the recipe called for cilantro, which would have been so good in this, but I didn't have any. Even without it, this salsa was amazing - and so easy!

• Print this recipe

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