Bobby Flay's Fish Tacos and More Fun + Tasty Cinco de Mayo Recipes

Whether you're looking for tofu tostadas, guacamole or Rachel Ray's Nachos recipes, we've them all and dessert too!
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Bobby Flay’s Fish Tacos and More Fun + Tasty Cinco de Mayo Recipes

Whether you’re looking for tofu tostadas, guacamole or Rachel Ray’s Nachos recipes, we’ve them all and dessert too!

-PJ Gach

tofu tostadas

Cinco de Mayo is almost here. We’ve got healthy recipes from House Food like Tofu Tostadas and Tofu Enchiladas. There’s also and recipes from Food Network stars Bobby Flay, Alton Brown, Tyler Florence and Rachel Ray. Whether the weather’s gonna let you celebrate outside or in, these recipes well help your party rock. 

tyler florence enchiladasTyler Florence’s Chicken Enchiladas

Ingredients

3 tablespoons vegetable oil

1 1/2 pounds skinless boneless chicken breast

Salt and pepper

2 teaspoons cumin powder

2 teaspoons garlic powder

1 teaspoon Mexican Spice Blend

1 red onion, chopped

2 cloves garlic, minced

1 cup frozen corn, thawed

5 canned whole green chiles, seeded and coarsely chopped

4 canned chipotle chiles, seeded and minced

1 (28-ounce) can stewed tomatoes

1/2 teaspoon all-purpose flour

16 corn tortillas

1 1/2 cups enchilada sauce, canned

1 cup shredded Cheddar and Jack cheeses

Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Read 6 Easy, Delicious Cocktails for Cinco de Mayo!

Tofu and Vegetable Enchiladas with Red Chili Saucetofu enchiladas

Ingredients

½ package (7 ounces) House Foods Premium Tofu Firm or Extra Firm, drained

2 Tbsp vegetable oil

1 tsp salt or more to taste

½ cup white mushrooms, thinly sliced

½ cup red onion, thinly sliced

½ cup fresh spinach, roughly chopped

8 corn tortillas

1 can (19 ounces) Enchilada sauce

¼ white onion, thinly sliced

Queso Fresco for garnish, crumbled

Directions

Wrap Tofu in paper towels and press to remove excess water and crumble.

Cook mushrooms with 1 tablespoon vegetable oil in a large skillet medium-high heat until browned. Add red onion and cook until translucent. Add Tofu and cook until browned. Add spinach And 1 tseaspoon salt. Stir until spinach wilts. Remove from heat.

In a large skillet on medium heat, place tortillas and cook for 1 minute on each side.

Put 1/2 cup of mixture on tortilla and roll up to form the enchilada.

In a large skillet on medium heat, sauté white onion until brown, using 1 tablespoon vegetable oil.

Add enchilada sauce and salt to taste. Bring it to a boil.

Dip the enchiladas into the hot sauce and place on a plate. Pour the remaining sauce over enchiladas and top with cheese. Serve hot.

More tofu recipes visit House Foods  

alton brown guacamoleAlton Brown’s Guacamole

Ingredients

3 Haas avocados, halved, seeded and peeled

1 lime, juiced

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon cayenne

1/2 medium onion, diced

2 Roma tomatoes, seeded and diced

1 tablespoon chopped cilantro

1 clove garlic, minced

Directions

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve

Rachel Ray’s Super Nachos, Bobby Flay’s Fish Tacos and Tofu Tostadas are up next!


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