Cuisine: Mexican
Grilled Chicken Fajita Bowl
Mexican Grilled Chicken Street Tacos with Peach Salsa
These Mexican grilled chicken street tacos with peach salsa, featuring Just Bare Hand-Trimmed Boneless Skinless Chicken Thighs will become a hit at your summer barbeques! It’s the perfect combo to satisfy the whole family and your guests. Make it Taco Tuesday any day of the week!
Collaboration with Brit+Co
Recipe development and photography by Nicole Hill Gerulat
Pico de Gallo & Chicken Quinoa Salad
Quick, tasty, and nutritious, and all it takes is 5 ingredients
Spicy Mexican Street Corn Taco Salad Avocado Crema
Try our take on a Mexican Street Taco made with Just Bare Lightly Breaded Spicy Chicken Breast Fillets, air fried and paired with street corn salad and avocado crema served over greens. This easy and refreshing salad hits all the notes for taste, texture and color. The avocado crema lends a cooling effect for the spicy chicken and doubles as a dressing for the greens.
Chicken Brochettes with Chimichurri Salsa
This chimichurri-style salsa is raw and should be a thick, coarse puree. It can be finely chopped by hand or buzzed up in a mini processor or blender. This is the time to use a nice-quality olive oil.
Coconut Jerk Chicken with Mango-Tomatillo Salsa
This take on coconut-coated chicken is a fusion of Latin-American flavors. It brings back memories of a mid-winter trip to Jamaica, where the melding of sweet and incendiary spices flavor many dishes. Tropical fruit sauces help temper the heat—vary the fruits you toss together for salsas. The key is to dice or blend the fruits together, with a squeeze of fresh lime and shower of cilantro leaves.
Stacked Enchiladas Suiza
“Swiss” enchiladas are made with a cheese sauce, a southwestern variation of more traditional enchiladas. This version is stacked in a deep-dish pie plate—a faster technique than filling and rolling up individual tortillas.