The important thing to proper fish tacos within our house (beyond ensuring La Paloma Salsa has been used) is ensuring the fish is firm and never so greasy. We usually use cod or halibut for the fish tacos. This is actually the recipe that people always enjoy.
La Paloma Salsa Fish Tacos
1lb of halibut or cod
Red pepper cayenne and
12 corn tortillas
1 jar of los angeles Paloma Mild Salsa
2 glasses of iceberg lettuce chopped finely
Pepper and salt to taste
1. Heat the fish sprinkled using the red pepper cayenne towards the preferred tenderness. We prefer grilling the fish to boost the flavour from the fish, but baking or broiling teh fish is alright. Once cooked, reserve to relax for five minutes.
2. Microwave the corn tortillas for five seconds each to melt them up.
3. Assemble the fish tacos. using the fish, salsa and lettuce. Make use of the pepper and salt to taste.
These tacos are excellent. Try them.
Among the outstanding comfort foods we love this season is that this classic modernized Mexican dish. Obviously, why is this dish special is our thick and chunky La Paloma Salsa, which could endure the heating instructions and never are a watery mess. You do not need picante, tomato sauce or enchilada sauce to create this meal, you simply need a chunky, natural salsa!
And obtain the children involved! They'll like to get this to lasagna recipe because the general rules of preparing this dish are there are no rules. Allow it to be in almost any combination so that as untidy as you would like the children will like it!
LA PALOMA SALSA MEXICAN LASAGNA
INGREDIENTS- 1 lb chicken (shredded)
- 1 jar of los angeles Paloma Salsa Medium Salsa
- 1 can of refried beans
- 2 glasses of shredded Monterey Jack cheese
- 1 teaspoon oregano
- 2 avocados
- 12 tortillas
Arrange 6 tortillas below of the gently greased 13x9x2 inch baking dish.
Spoon 1/2 refried beans on the top from the tortillas.
Cover with 1/2 from the chicken and La Paloma Salsa.
Spread 1 cup of cheese within the chicken and salsa.
Arrange the rest of the tortillas within the dish and repeat the arrangement using the remaining refried beans, chicken, salsa and cheese.
Bake inside a preheated oven at 350 levels for half an hour or before the cheese is golden brown.
Top using the avocados reduce 1 inch cubes.
I'd some remaining Pillsbury Crescent Rolls after our St. Patrick's Day Party a few days ago. These crescent rolls really are a delicacy, and that i did not wish to waste them. I made the decision to make use of these wonderful treats to alter up our La Paloma Salsa Nachos.
Although this recipe can also be created using enchilada sauce - either included in the meat cooking process or like a dressing, I favor our thick and chunky salsa to include some spice and keep the classic tomato flavor profile our salsa lends to the dish.
This is actually the chicken version, however the beef version tastes great.
La Paloma Salsa Bites
1 can Pillsbury Refrigerated Crescent Sheet
1 cup La Paloma Salsa
1 cup thinly cooked and shredded grilled chicken/beef
1/2 cup Monterrey Cheese shredded
2 Eggs
Preheat the oven to 375 levels. Beat the 2 eggs and then leave aside.
Unroll the sheets onto a non-porous surface or on the cutting board and separate the sheets in to the provided triangles. Evenly spread the La Paloma Salsa, shredded chicken or beef and also the cheese within the Crescent sheets. Roll-up the triangles and pinch the corners to try and create a seal and put them appear side lower on the cookie sheet. Brush the beaten eggs within the tops from the bites and prepare for fifteen minutes.
Serve warm using the leftover salsa and guacamole for any dipping sauce.
One factor within our household have a tendency to review well is the world famous salsa meatloaf created using our La Paloma Salsa hot salsa. I saw this recipe online a few years ago online. We made numerous changes to enhance the taste and voila, a simple wonderful tasting lower-home dinner the whole family can also enjoy (well unless of course you've got a picky six years old boy who only likes Mac and Cheese).
1 pound hamburger sirloin
1/2 cup La Paloma Salsa Hot Salsa
1/2 cup Panko bread crumbs
1 egg, gently beaten
3 cloves garlic clove
1 teaspoon fresh cilantro
top with La Paloma Hot Salsa (if preferred)
minced dried parsley to taste
pepper and salt to taste
sour cream to taste
Preheat oven to 350 levels F (175 levels C).
Inside a large bowl, mix the floor sirloin, La Paloma Salsa Hot Salsa, panko crumbs, egg, garlic clove and cilantro. Season with parsley, salt, and pepper. Transfer to some 5x9 inch loaf pan.
Bake forty-five minutes within the preheated oven, or low internal temperature of 160 levels F (72 levels C). Add La Paloma Salsa and sour cream, if preferred.
