Nutrition and lifestyle expert Lisa Washington provides some quick Cinco de Mayo-inspired home recipes.
Leaf Pan Fajitas
- 4-6 boneless skinless chicken breasts
- 3 bell peppers, thinly sliced, use multiple colors if needed
- 1 red onion, thinly sliced
- 2 tbsp olive oil
- Sea salt and pepper to taste
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp oregano
- Juice of 1 lime, to sprinkle over
- 3 tbsp coriander, chopped, for garnish
- Optional toppings: sour cream, avocado slice, shredded cheese, and your favorite salsa.
- Serve with flour tortillas or butter lettuce cups.
- Preheat the oven to 425 degrees F.
- In a large bowl, combine chili powder, cumin, paprika, garlic powder, and oregano. Mix the spices together and add the chicken breast to the spice mixture, until the spices coat the chicken breast.
- Spread the seasoned chicken, bell pepper and onions on a baking tray sprayed with cooking spray, drizzle with olive oil and season with sea salt and pepper.
- Bake in the oven for about 20 to 25 minutes. Until the chicken is cooked. Then put the oven on the grill if you want to get some char on your peppers and onions. Roast for 2 minutes or until you get the char you desire.
- Remove from the oven and cut the chicken breast into thin slices. You can do this ahead of time, but I find that cooking the chicken breast gives the chicken a lot more juice.
- Drizzle with lime juice and sprinkle with fresh coriander. Serve with lettuce cups or tortillas and your favorite toppings.
Mexican Street Corn Salad
- 4 ears fresh corn, shelled
- 1 tbsp evoo
- 1 1/2 tablespoons sour cream
- 1 garlic clove, finely chopped
- Zest and juice of 1 lime
- 1/3 cup chopped spring onions
- 1/4 cup crumbled Cotija or feta cheese
- 1/4 cup finely chopped coriander
- 1/4 teaspoon smoked paprika
- 1 jalapeño, diced
- Sea salt, to taste
- Cut the kernels off the corn and add to the bowl. Season with salt and smoked paprika.
- In a medium saucepan, add 2 tablespoons olive oil over medium heat. Add the corn and cook until the kernels are caramelized, about 5-7 minutes. Remove from heat and add to a medium bowl. Let cool.
- Add to the cooled corn, sour cream, garlic and lime zest and juice. Then add the spring onions. Stir to incorporate, then add the cheese, cilantro, smoked paprika, jalapeño, and salt. Season to taste and serve immediately or let cool until ready to serve.