Mexican Inspired Meal Ideas!

One Seasoning….Soooo many ideas! I love this seasoning because you can pronounce all the ingredients and you can control the sodium. Use this seasoning as a rub to make fish tacos. Try it on mahi mahi for a very satisfying meal. Use tilapia for a lighter meal. Make fajitas (just add onions and bell peppers), taco soup, or taco salad. See a few recipes below.
¼ C. garlic powder
¼ C. chili powder
¼ C. minced dried onion
1 T. white pepper
1 T.. cumin
1 t. sea salt
1 t. smoked paprika

Place in a baggie or sealable plastic container and shake. Use about 3-4 T. of this mixture to make tacos or taco soup. I used a permanent marker to write the recipe on the sealable container as I make this often. If you’re nervous about trying this, you can half the recipe, for all ¼ C. items, you would use 2 T. Everything else is easy to divide.

Fish Tacos Foil Packs
Mahi Mahi or Tilapia filets
Bell peppers
Onions
2% Kraft Shredded Cheese
Shredded lettuce
Plain non-fat Greek Yogurt and Salsa for garnish
Corn or high fiber flour tortillas

Place fish on a sheet of foil sprayed with cooking spray, season fish with taco seasoning, top with sliced bell pepper and onions, sprinkle a little more seasoning and grill on medium for ten to fifteen minutes. If you prefer crispier fish, use a grilling basket. This can also be cooked in a skillet on the stove top. Assemble your fajitas and enjoy!

Taco Soup
1# 93% lean ground beef (or lean ground turkey or chicken). THINK AHEAD! Cook 2#’s of meat, divide and use the other half for spaghetti sauce, season with Asian seasonings for lettuce wraps, or just make double the taco meat and freeze it for a quick dinner night.
2 cans of beans rinsed (I use black beans, but you can use any beans that you have)
2 cans of corn (un-drained) you can use frozen corn, but will need to add more liquid
1 onion minced
2 cans of tomatoes (I use tomato sauce because my family doesn’t like chunks of tomato)
¼ C. of Taco seasoning
Brown meat, add all other ingredients. Simmer of low heat for 20-25 minutes. Top with plain non-fat Greek
Yogurt, onion, crushed Baked Tostitos.


Taco Salad
1# 93% lean ground beef (or 99% lean ground turkey or chicken). THINK AHEAD! Cook 2#’s of meat, divide and use the other half for spaghetti sauce, season with Asian seasonings for lettuce wraps, or just make double the taco meat and freeze it for a quick dinner night.
3 C. leafy greens
1 bell pepper (maybe one green and one red, chop both, use half of each and use the other halves for veggies w/hummus sncak) chopped
1 C. beans
1 C. Corn
1 diced tomato
1 diced avocado (dip in lemon juice if you have it to prevent browning)
1 onion diced
½ C. plain non-fat Greek Yogurt
½ C. salsa or pico de gallo + extra for topping
¼ C. + 1 T. Fresh cilantro lightly chopped
¼ C. + 1 T. of Taco seasoning
Baked Tostitos (crushed)
​Brown meat and add taco seasoning. Assemble salad. For dressing, mix Greek Yogurt with salsa 1 T. cilantro and 1 T. taco seasoning.

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