Homemade Taquitos, Avocado Crema and Mexican Cauliflower Rice with Melissa | avocado sauce for taquitos | Orangesandavocados
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Homemade Taquitos, Avocado Crema and Mexican Cauliflower Rice with Melissa | avocado sauce for taquitos | Orangesandavocados
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#Homemade #Taquitos #Avocado #Crema #Mexican #Cauliflower #Rice #Melissa
Homemade Taquitos, Avocado Crema and Mexican Cauliflower Rice with Melissa
Need a dinner that is 45 minutes or less? Wanting to add a little sizzle to Taco Tuesday? Maybe you are looking for healthier options for your favorite foods! Check out this video for Chicken Taquitos, Avocado Crema and Mexican Cauliflower Rice.
This meal was made with a girlfriend during an Instagram Live video. Let me know what you think! If you like it, try it, or just watch it, please let me know!
** Please Like and Subscribe**
.
Recipes
Avocado Crema:
1 avocado, pitted
6 oz nonfat plain Greek yogurt
2 TBSP chopped cilantro
1 tsp salt
1 TBSP lime juice
Place all ingredient in blender and blend until smooth. Serve
This incredible dish can be eaten with your favorite chip, tortilla, or as an accompaniment to your favorite taco!
When trying to control carbohydrate intake, how can the delicious Mexican rice be included on a traditional Tex-Mex plate? There are substitutions that can be used in place of white rice. Most carb-conscious connoisseurs will go with the cauliflower rice. This is a tricky vegetable, as many find it too fragrant or too flavorful (in the vegetable department) to be a good substitute for rice. I have found that using frozen cauliflower rice cuts both undesirable traits, and lends to a better, more rice-like consistency when cooking. For a high flavor profile Tex-Mex rice side dish, might I recommend:
Mexican Cauliflower Rice:
2 TBSP olive oil
1 small sweet onion, finely chopped
3 cloves garlic, minced
1 small Serrano pepper, seeded and minced
1 ½ tsp ground cumin
1 tsp salt
¼ tsp black pepper
16 oz riced cauliflower, thaw if frozen
8 oz canned tomato sauce
¼ cup chopped cilantro
2 limes, juiced
1 lime sliced in wedges for serving.
Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft. Add garlic, Serrano, cumin, salt, and black pepper. Stir until combined and fragrant.
Add cauliflower rice and stir until soft and dry. Add tomato sauce and lime juice, stirring until liquid is absorbed. Remove from heat. Top with cilantro, lime wedges, and serve.
Chicken Taquitos:
Olive Oil
1 Onion, diced
1 Garlic, Diced
1 1/2 lbs cook and shredded chicken breast (or what ever left over chicken you have in your freezer)
1- 15 oz Can Hatch Green Enchilada Sauce
12-14 Corn Tortillas
1- 15 oz Can refried beans (I didn’t have refried beans so I took a can of whole black beans and put them in the food processor)
4 oz Shredded Cheddar or Mexican Cheese
Add about 1 tbsp olive oil to a skillet. Add onions and saute 4-6 minutes until tender and semi translucent. Add garlic for 1-2 minutes until fragrant. Add shredded chicken and toss until hot. Cover with enchilada sauce and mix thoroughly.
Take a tortilla, smother with beans, sprinkle with cheese, then stuff with chicken/green chile mixture. Set up in 9X13 pan. Repeat until all of the ingredients are gone. Sprinkle the top of the Taquitos with remaining cheese.
Bake at 350 degrees for 20-25 minutes until cheese melts and everything is hot!
Enjoy!!!!
avocado sauce for taquitos
Need a dinner that is 45 minutes or less? Wanting to add a little sizzle to Taco Tuesday? Maybe you are looking for healthier options for your favorite foods! Check out this video for Chicken Taquitos, Avocado Crema and Mexican Cauliflower Rice.
This meal was made with a girlfriend during an Instagram Live video. Let me know what you think! If you like it, try it, or just watch it, please let me know!
** Please Like and Subscribe**
.
Recipes
Avocado Crema:
1 avocado, pitted
6 oz nonfat plain Greek yogurt
2 TBSP chopped cilantro
1 tsp salt
1 TBSP lime juice
Place all ingredient in blender and blend until smooth. Serve
This incredible dish can be eaten with your favorite chip, tortilla, or as an accompaniment to your favorite taco!
When trying to control carbohydrate intake, how can the delicious Mexican rice be included on a traditional Tex-Mex plate? There are substitutions that can be used in place of white rice. Most carb-conscious connoisseurs will go with the cauliflower rice. This is a tricky vegetable, as many find it too fragrant or too flavorful (in the vegetable department) to be a good substitute for rice. I have found that using frozen cauliflower rice cuts both undesirable traits, and lends to a better, more rice-like consistency when cooking. For a high flavor profile Tex-Mex rice side dish, might I recommend:
Mexican Cauliflower Rice:
2 TBSP olive oil
1 small sweet onion, finely chopped
3 cloves garlic, minced
1 small Serrano pepper, seeded and minced
1 ½ tsp ground cumin
1 tsp salt
¼ tsp black pepper
16 oz riced cauliflower, thaw if frozen
8 oz canned tomato sauce
¼ cup chopped cilantro
2 limes, juiced
1 lime sliced in wedges for serving.
Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft. Add garlic, Serrano, cumin, salt, and black pepper. Stir until combined and fragrant.
Add cauliflower rice and stir until soft and dry. Add tomato sauce and lime juice, stirring until liquid is absorbed. Remove from heat. Top with cilantro, lime wedges, and serve.
Chicken Taquitos:
Olive Oil
1 Onion, diced
1 Garlic, Diced
1 1/2 lbs cook and shredded chicken breast (or what ever left over chicken you have in your freezer)
1- 15 oz Can Hatch Green Enchilada Sauce
12-14 Corn Tortillas
1- 15 oz Can refried beans (I didn’t have refried beans so I took a can of whole black beans and put them in the food processor)
4 oz Shredded Cheddar or Mexican Cheese
Add about 1 tbsp olive oil to a skillet. Add onions and saute 4-6 minutes until tender and semi translucent. Add garlic for 1-2 minutes until fragrant. Add shredded chicken and toss until hot. Cover with enchilada sauce and mix thoroughly.
Take a tortilla, smother with beans, sprinkle with cheese, then stuff with chicken/green chile mixture. Set up in 9X13 pan. Repeat until all of the ingredients are gone. Sprinkle the top of the Taquitos with remaining cheese.
Bake at 350 degrees for 20-25 minutes until cheese melts and everything is hot!
Enjoy!!!!
