Whether I’m making fish tacos, chicken enchiladas, or spicy shredded beef tacos, I always pair my Tex Mex with salsa! I like to play around with my salsa pairings, sometimes going traditional tomato or mixing it up with pineapple or mango. What’s become a staple on Tex Mex nights is this spicy cilantro cream sauce concoction. This simple sauce is super simple to throw together but packs some serious flavor and completely replaces the need for a dollop of sour cream. I usually make a double batch so I can use it as a dressing to drizzle over taco salads the next night.
4 ounces (1/2 a package) cream cheese
3 Tablespoons sour cream
1 lime, zested and juiced
1 garlic clove
1 bunch fresh cilantro (use more or less to suit your taste)
1/4 small jalapeño, seeded (optional)
1 teaspoon kosher salt
1 teaspoon fresh black pepper
1/4 teaspoon cumin
Directions (SUPER SIMPLE!)
1. Combine all of the ingredients in a blender or food processor and blitz until smooth and creamy!
2. Pour into a serving bowl or store in an airtight container to serve later. Enjoy!
I love TexMex and try to make it a TexMex night at least once a week. Chicken Tostadas are super tasty and a quick and easy dinner option. Paired with a guacamole salad or fiesta rice, a flavor-packed TexMex dinner can be on your table in 30 minutes or less! I always make extra of this tasty filling to have for lunch the next day, wrapped up in a burrito or as a taco salad.
Makes 12 chicken tostadas
2 tablespoons olive oil
8 ounces of boneless, skinless chicken, cut into bite-sized pieces
1 small onion, diced
4 garlic cloves, minced
1 cup chunky salsa
1/2 packet taco seasoning
1 16 ounce can refried beans
12 tostada shells
1 large tomato, diced
8 ounces Mexican blend shredded cheese
8 ounces sour cream
1 jalapeño, diced optional
Add olive oil to a skillet over medium-high heat and sauté chicken and onion for 2-3 minutes or until chicken is mostly cooked but still a little pink.
Stir in garlic cloves, salsa, and taco seasoning and cook for an additional 5 minutes to finish cooking the chicken and for the sauce to thicken.
Remove from heat.
In a microwave-safe bowl, heat the refried beans.
To assemble tostadas, spread a thin layer of beans on a tostada shell.
Add a few spoonfuls of the chicken mixture.
Finish by topping with cheese, tomato, sour cream, and jalapeño. So easy and so yummy!