Easy Mexican Meals (Comidas Mexicanas Fáciles)
Easy Mexican Meals (Comidas Mexicanas Fáciles)
Ingredients
For the Shrimp Tacos
- 1 1/2 pounds shrimp, peeled, deveined
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 12 corn tortillas
- 2 cups cabbage, shredded
- 1/2 cup cilantro, chopped, plus more for garnish
- 1/2 cup red onion, diced
- 2 lime, cut into wedges, for serving
For the Cilantro Lime Crema
- 1 cup Greek yogurt
- 1/4 cup cilantro, chopped
- 1/2 fluid ounce lime juice, from 1/2 lime
For the Mexican Bowls, Burritos, and Plates
- 1 1/2 pounds chicken breast, cooked and shredded or diced
- 1 pound ground beef, cooked and seasoned
- 4 cups cooked rice, brown or white
- 2 cans black beans, 15 ounce each, rinsed and drained
- 2 cups corn, canned or frozen, thawed
- 1 cup salsa, store-bought or homemade
- 2 avocado, sliced or diced
- 4 large flour tortillas
- 1/2 cup guacamole, or additional sliced avocado
- 4 cups tortilla chips, optional, for serving
Instructions
- 1
Prepare the shrimp for tacos: In a bowl, combine the peeled and deveined shrimp with 2 tablespoons of olive oil. Season generously with chili powder, paprika, cumin, garlic powder, onion powder, and salt. Mix well to ensure the shrimp are fully coated.
⏱️ 10 min
- 2
Cook the shrimp: Heat a pan over medium-high heat. Add the seasoned shrimp and cook for approximately 2-3 minutes per side, or until they turn pink and opaque. Set aside.
⏱️ 6 min
- 3
Warm the corn tortillas: Warm the corn tortillas on a separate dry pan, in the microwave, or wrapped in foil in the oven until they are pliable.
⏱️ 5 min
- 4
Prepare the cilantro lime crema: In a small bowl, combine 1 cup of Greek yogurt, 1/4 cup of chopped cilantro, and the juice of 1/2 a lime. Stir until thoroughly mixed.
⏱️ 5 min
- 5
Assemble the shrimp tacos: Place a portion of the cooked shrimp onto a warm corn tortilla. Top with shredded cabbage, fresh chopped cilantro, and diced red onion. Drizzle with the prepared cilantro lime crema. Serve immediately with lime wedges on the side.
⏱️ 10 min
- 6
Prepare proteins for bowls, burritos, and plates: Cook chicken breast (e.g., grill, bake, or pan-fry, then shred or dice) and season to your liking. Brown ground beef in a pan, drain excess fat, and season with similar Mexican spices as the shrimp or your preferred seasoning blend.
⏱️ 15 min
- 7
Prepare sides for bowls, burritos, and plates: Cook rice according to package instructions. Rinse and drain the canned black beans. Thaw or lightly warm the corn.
⏱️ 10 min
- 8
Assemble Mexican bowls: Divide the cooked rice, black beans, and corn evenly among meal prep containers or serving bowls. Add a serving of either cooked chicken or ground beef to each container/bowl. Top each bowl with a spoonful of salsa and fresh slices or diced avocado.
⏱️ 10 min
- 9
Assemble burritos: Lay a large flour tortilla flat on a clean surface. Spread a layer of guacamole (or arrange sliced avocado) down the center of the tortilla. Add generous portions of cooked chicken, cooked rice, black beans, and salsa over the guacamole. Fold in the sides of the tortilla, then tightly roll it from the bottom up to form a compact burrito.
⏱️ 10 min
- 10
Assemble Mexican plates: Arrange a portion of cooked meat (chicken or ground beef), cooked rice, and black beans neatly on a plate. Garnish the plate with fresh avocado slices and a dollop of salsa. Serve as is, or with a side of tortilla chips for dipping.
⏱️ 5 min
Kitchen Tools
Easy Mexican Meals (Comidas Mexicanas Fáciles)
For the Shrimp Tacos
- 1 1/2 pounds shrimp, peeled, deveined
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 12 corn tortillas
- 2 cups cabbage, shredded
- 1/2 cup cilantro, chopped, plus more for garnish
- 1/2 cup red onion, diced
- 2 lime, cut into wedges, for serving
For the Cilantro Lime Crema
- 1 cup Greek yogurt
- 1/4 cup cilantro, chopped
- 1/2 fluid ounce lime juice, from 1/2 lime
For the Mexican Bowls, Burritos, and Plates
- 1 1/2 pounds chicken breast, cooked and shredded or diced
- 1 pound ground beef, cooked and seasoned
- 4 cups cooked rice, brown or white
- 2 cans black beans, 15 ounce each, rinsed and drained
- 2 cups corn, canned or frozen, thawed
- 1 cup salsa, store-bought or homemade
- 2 avocado, sliced or diced
- 4 large flour tortillas
- 1/2 cup guacamole, or additional sliced avocado
- 4 cups tortilla chips, optional, for serving
Instructions
- 1
Prepare the shrimp for tacos: In a bowl, combine the peeled and deveined shrimp with 2 tablespoons of olive oil. Season generously with chili powder, paprika, cumin, garlic powder, onion powder, and salt. Mix well to ensure the shrimp are fully coated.
⏱️ 10 min - 2
Cook the shrimp: Heat a pan over medium-high heat. Add the seasoned shrimp and cook for approximately 2-3 minutes per side, or until they turn pink and opaque. Set aside.
⏱️ 6 min - 3
Warm the corn tortillas: Warm the corn tortillas on a separate dry pan, in the microwave, or wrapped in foil in the oven until they are pliable.
⏱️ 5 min - 4
Prepare the cilantro lime crema: In a small bowl, combine 1 cup of Greek yogurt, 1/4 cup of chopped cilantro, and the juice of 1/2 a lime. Stir until thoroughly mixed.
⏱️ 5 min - 5
Assemble the shrimp tacos: Place a portion of the cooked shrimp onto a warm corn tortilla. Top with shredded cabbage, fresh chopped cilantro, and diced red onion. Drizzle with the prepared cilantro lime crema. Serve immediately with lime wedges on the side.
⏱️ 10 min - 6
Prepare proteins for bowls, burritos, and plates: Cook chicken breast (e.g., grill, bake, or pan-fry, then shred or dice) and season to your liking. Brown ground beef in a pan, drain excess fat, and season with similar Mexican spices as the shrimp or your preferred seasoning blend.
⏱️ 15 min - 7
Prepare sides for bowls, burritos, and plates: Cook rice according to package instructions. Rinse and drain the canned black beans. Thaw or lightly warm the corn.
⏱️ 10 min - 8
Assemble Mexican bowls: Divide the cooked rice, black beans, and corn evenly among meal prep containers or serving bowls. Add a serving of either cooked chicken or ground beef to each container/bowl. Top each bowl with a spoonful of salsa and fresh slices or diced avocado.
⏱️ 10 min - 9
Assemble burritos: Lay a large flour tortilla flat on a clean surface. Spread a layer of guacamole (or arrange sliced avocado) down the center of the tortilla. Add generous portions of cooked chicken, cooked rice, black beans, and salsa over the guacamole. Fold in the sides of the tortilla, then tightly roll it from the bottom up to form a compact burrito.
⏱️ 10 min - 10
Assemble Mexican plates: Arrange a portion of cooked meat (chicken or ground beef), cooked rice, and black beans neatly on a plate. Garnish the plate with fresh avocado slices and a dollop of salsa. Serve as is, or with a side of tortilla chips for dipping.
⏱️ 5 min