Tijuanatini Recipes

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15 TASTY WAYS TO USE TAJIN



15 Tasty Ways to Use Tajin image

Give your weekly menu a Mexican kick with these delicious Tajin recipes! This fantastic seasoning is a little spicy, wonderfully limey, and totally irresistible.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 15

Tajin Chicken
Frozen Mango Margarita with Tajín (Lime Chili)
Mexican Fruit Cup with Tajin
Tasty Tajín Ric
Tajin Cucumber Salad
Tajín Shrimp Tacos
Dehydrated Mangoes with Tajín
Grilled Chili Lime Chicken Fajita Salad
Traeger Smoked Turkey Breast
Dragon Fruit Salad with Tajín and Lime
Mexican Street Corn
Mexican Mango with Chili and Lime Yogurt Bowls
Grilled Cantaloupe
Honeydew Basil Spicy Margarita
Tostilocos

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

TIJUANA TACOS



Tijuana Tacos image

Living in Tijuana for years, it's been hard to be back living in the U.S. Everyone once in a while, (once a month), I absolutely have to make this. Best if you can make homemade flour tortillas, but just fine with store bought.

Provided by Travis S

Categories     One Dish Meal

Time 25m

Yield 6 Quesadillas con carne, 3 serving(s)

Number Of Ingredients 13

1 lb top sirloin steak, thin sliced
steak seasoning (recommend Outback Steakhouse-Style Steak Outback Steakhouse-Style Steak , just substitute cayenne for paprika)
6 teaspoons siracha hot sauce (teaspoon per carne asada)
6 flour tortillas
6 slices fresh monterey jack cheese (best is homemade from Mexican Deli)
1 (15 ounce) can pinto beans with chilies
6 whole jalapeno peppers
1 whole onion, diced
1 bunch fresh cilantro, chopped
6 tablespoons salsa, your favorite
4 key limes
1/2 teaspoon salt
1 garlic clove, minced

Steps:

  • Saute diced onions in olive oil until brown, put in bowl, cover with aluminum foil.
  • Pit avocados, remove the meat from the skin. Slice thinly, place in a bowl.
  • Mix salt, avocado, and minced garlic until a relatively consistent texture (still chunky).
  • Juice limes over avocado mixture, mix thoroughly.
  • Warm the beans in a pot on low heat (include all the liquid from the can). While simmering, prepare the meat.
  • First, make sure to buy steaks sliced 1/4" thick (carne asada cut).
  • Marinade the steak if you want (I don't, with the seasoning).
  • Let the steaks warm up to room temperature.
  • Pre-heat grill on high.
  • Rub steak seasoning on both sides of each steak.
  • Place on grill.
  • Put 1 teaspoon Siracha on each steak, rub to spread evenly.
  • Grill on high for 3 to 4 minutes each side, or until medium rare.
  • Remove the steaks, but leave the grill on. Throw the 6 jalapenos on the grill, set to low, and leave to cook, turning frequently.
  • Cut the meat into 1/4" cubes, set in bowl, cover with aluminum foil.
  • Layer half of each tortilla with cheese, fold, and grill on high for about 45 seconds each side (until starting to turn brown and cheese completely melted). Immediately remove. At the same time, remove now cooked jalapenos.
  • Quickly open each quesadilla and layer with beans, meat, avocado, cilantro and onion, and top with your favorite salsa and jalapeno chilis.
  • Eat quickly -- enjoy.

TIJUANA KITCHEN RICE



Tijuana Kitchen Rice image

Provided by Guy Fieri

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 16

3 tablespoons canola oil
1 jalapeno, chopped
1 red onion, diced
3 Roma tomatoes, diced
2 cups long-grain rice
3 ounces white wine
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon black pepper
2 cups low-sodium chicken stock
3/4 cup water
3/4 cup tomato sauce
1 teaspoon sea salt
3 green onions, diced
1/2 cup crumbled queso fresco (Mexican cheese)

Steps:

  • In a medium sauce add oil, jalapeno, onions and tomatoes. Saute until onions are translucent, then add rice and stir to combine. Saute rice for 3 minutes, deglaze with white wine, then add oregano, cumin, paprika, and black pepper.
  • Add chicken stock, water and tomato sauce, boil for 1 minute. Then cover and simmer for 25 minutes. Do not lift lid.
  • Season with salt, then top with green onions and queso fresco. Serve immediately.

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