The key to proper fish tacos in our house (beyond making sure that La Paloma Salsa is being used) is making sure that the fish is firm and not so greasy. We usually use cod or halibut for our fish tacos. Here is the recipe that we always enjoy.
La Paloma Salsa Fish Tacos
1lb of halibut or cod
Cayenne pepper and
12 corn tortillas
1 jar of La Paloma Mild Salsa
2 cups of iceberg lettuce chopped finely
Salt and pepper to taste
1. Heat the fish sprinkled with the cayenne pepper to the desired tenderness. We prefer grilling the fish to enhance the taste of the fish, but baking or broiling teh fish is ok. Once cooked, put aside to rest for 5 minutes.
2. Microwave the corn tortillas for 5 seconds each to soften them up.
3. Assemble the fish tacos. with the fish, salsa and lettuce. Use the salt and pepper to taste.
These tacos are wonderful. Give them a try.
Tuesday, May 15, 2012
Wednesday, April 18, 2012
La Paloma Salsa's Kickin' Mexican Lasagna
One of the outstanding comfort foods we enjoy this time of year is this classic modernized Mexican dish. Of course, what makes this dish special is our thick and chunky La Paloma Salsa, which can stand up to the heating instructions and not turn into a watery mess. You don't need picante, tomato sauce or enchilada sauce to make this meal, you just need a chunky, all natural salsa!
And get the kids involved! They will love to make this lasagna recipe as the general rules of preparing this dish are that there are no rules. Make it in any combination and as messy as you want; the kids will love it!
LA PALOMA SALSA MEXICAN LASAGNA
INGREDIENTS
And get the kids involved! They will love to make this lasagna recipe as the general rules of preparing this dish are that there are no rules. Make it in any combination and as messy as you want; the kids will love it!
INGREDIENTS
- 1 lb chicken (shredded)
- 1 jar of La Paloma Salsa Medium Salsa
- 1 can of refried beans
-
2 cups of shredded Monterey Jack cheese
- 1 teaspoon oregano
- 2 avocados
- 12 tortillas
DIRECTIONS
Arrange 6 tortillas on bottom of a lightly greased 13x9x2 inch baking dish.
Spoon 1/2 refried beans on top of the tortillas.
Cover with 1/2 of the chicken and La Paloma Salsa.
Spread 1 cup of cheese over the chicken and salsa.
Arrange the remaining tortillas in the dish and repeat the arrangement with the remaining refried beans, chicken, salsa and cheese.
Bake in a preheated oven at 350 degrees for 30 minutes or until the cheese is golden brown.
Top with the avocados cut into one inch cubes.
Sunday, April 1, 2012
La Paloma Salsa Nacho Bites
I had some left over Pillsbury Crescent Rolls after our St. Patrick's Day Party a couple of weeks ago. These crescent rolls are a delicacy, and I didn't want to waste them. I decided to utilize these wonderful treats to change up our La Paloma Salsa Nachos.
While this recipe may also be made with enchilada sauce - either as part of the meat cooking process or as a dressing, I prefer our thick and chunky salsa to add some spice while keeping the classic tomato flavor profile that our salsa lends to any dish.
La Paloma Salsa Bites
1 can Pillsbury Refrigerated Crescent Sheet
1 cup La Paloma Salsa
1 cup thinly cooked and shredded grilled chicken/beef
1/2 cup Monterrey Cheese shredded
2 Eggs
Preheat the oven to 375 degrees. Beat the two eggs and leave aside.
Unroll the sheets on to a non-porous surface or on a cutting board and separate the sheets into the provided triangles. Evenly spread the La Paloma Salsa, shredded chicken or beef and the cheese over the Crescent sheets. Roll up the triangles and pinch the corners to try to make a seal and place them seem side down on a cookie sheet. Brush the beaten eggs over the tops of the bites and cook for 15 minutes.
Serve warm with the leftover salsa and guacamole for a dipping sauce.
While this recipe may also be made with enchilada sauce - either as part of the meat cooking process or as a dressing, I prefer our thick and chunky salsa to add some spice while keeping the classic tomato flavor profile that our salsa lends to any dish.
 |
| Here is the chicken version, but the beef version tastes great. |
1 can Pillsbury Refrigerated Crescent Sheet
1 cup La Paloma Salsa
1 cup thinly cooked and shredded grilled chicken/beef
1/2 cup Monterrey Cheese shredded
2 Eggs
Preheat the oven to 375 degrees. Beat the two eggs and leave aside.
Unroll the sheets on to a non-porous surface or on a cutting board and separate the sheets into the provided triangles. Evenly spread the La Paloma Salsa, shredded chicken or beef and the cheese over the Crescent sheets. Roll up the triangles and pinch the corners to try to make a seal and place them seem side down on a cookie sheet. Brush the beaten eggs over the tops of the bites and cook for 15 minutes.
Serve warm with the leftover salsa and guacamole for a dipping sauce.
Tuesday, March 27, 2012
La Paloma Salsa's Famous Salsa Dip Recipe
The Final Four is a great time to get together with friends. Maybe your brackets or knockout pools are heating up and everyone wants to get together to see who might win all of the money. Or if you went to one of the schools that are still participating, an informal reunion might occur at someone's house or apartment.
This is a great La Paloma Salsa dip that is easy to make and tastes great. It can be prepared cold, but we like it cooked so the cheeses melt together with the salsa. All you have to do is buy some chips (make sure the chips are meaty so that they don't break in the dip) and bake this dish for a couple of minutes. I promise you that your guests won't be disappointed.
1 (16 oz.) container cream cheese
1 pint of La Paloma Salsa Medium
1 (2 oz.) container black olives, chopped
3/4 cup of Monterey Jack cheese, shredded
Small can of green chiles (optional)
Spread the cream cheese on the bottom of the platter, followed by our La Paloma Salsa, then spread the cheese, olives and green chiles on top.
Preheat the oven to 350 degrees and cook for 15 minutes or until the cheese starts to turn a golden brown.
This is a great La Paloma Salsa dip that is easy to make and tastes great. It can be prepared cold, but we like it cooked so the cheeses melt together with the salsa. All you have to do is buy some chips (make sure the chips are meaty so that they don't break in the dip) and bake this dish for a couple of minutes. I promise you that your guests won't be disappointed.
1 (16 oz.) container cream cheese
1 pint of La Paloma Salsa Medium
1 (2 oz.) container black olives, chopped
3/4 cup of Monterey Jack cheese, shredded
Small can of green chiles (optional)
Spread the cream cheese on the bottom of the platter, followed by our La Paloma Salsa, then spread the cheese, olives and green chiles on top.
Preheat the oven to 350 degrees and cook for 15 minutes or until the cheese starts to turn a golden brown.
Tuesday, March 20, 2012
La Paloma Salsa Meatloaf El Fuego Recipe
One thing in our household that always go over well is our world famous salsa meatloaf made with our La Paloma Salsa hot salsa. I saw this recipe on line a couple of years ago online. We made numerous changes to improve the flavor and voila, an easy wonderful tasting down-home dinner that the entire family can enjoy (well unless you have a picky six year old son who only likes Mac and Cheese).
1 pound ground beef sirloin
1/2 cup La Paloma Salsa Hot Salsa
1/2 cup Panko bread crumbs
1 egg, lightly beaten
3 cloves garlic
1 teaspoon fresh cilantro
top with La Paloma Hot Salsa (if desired)
minced dried parsley to taste
salt and pepper to taste
sour cream to taste
In a large bowl, mix the ground sirloin, La Paloma Salsa Hot Salsa, panko crumbs, egg, garlic and cilantro. Season with parsley, salt, and pepper. Transfer to a 5x9 inch loaf pan.
1/2 cup La Paloma Salsa Hot Salsa
1/2 cup Panko bread crumbs
1 egg, lightly beaten
3 cloves garlic
1 teaspoon fresh cilantro
top with La Paloma Hot Salsa (if desired)
minced dried parsley to taste
salt and pepper to taste
sour cream to taste
* * * * *
Preheat oven to 350 degrees F (175 degrees C).In a large bowl, mix the ground sirloin, La Paloma Salsa Hot Salsa, panko crumbs, egg, garlic and cilantro. Season with parsley, salt, and pepper. Transfer to a 5x9 inch loaf pan.
Bake 45 minutes in the preheated oven, or to a minimum internal temperature of 160 degrees F (72 degrees C). Add La Paloma Salsa and sour cream, if desired.
Monday, March 12, 2012
Recipes: Healthy Turkey "Taquitos"
Ingredients
1 1/2 cups cups shredded turkey
1/2 cup La Paloma Salsa
1/2 onion, chopped
2 cloves garlic, chopped
1/2 jalapeno, chopped
1 1/2 cups jack cheese, shredded
salt, pepper to taste
light cooking spray
corn tortillas
toothpicks
Directions
1. Saute onion, garlic and jalapeno in cooking spray for 5 minutes and remove from heat.
2. Combine sauteed vegetables, shredded turkey, cheese, La Paloma Salsa, salt and pepper in a large bowl, and mix thoroughly.
3. Heat tortillas for 30 seconds in microwave, getting them pliable.
4. Fill each tortilla with one heaping tablespoon of the mixture, and roll into thin taquito, securing ends with toothpick, and spraying cooking spray generously to create crispiness while baking.
5. Bake in 350 degree oven for 12-15 minutes, until desired crispiness is achieved.
6. Serve with more La Paloma Salsa.
Nutritional Information per Serving
Calories 107
Fat 2.5 g
Carbs 12.6 g
Protein 6.7 g
1 1/2 cups cups shredded turkey
1/2 cup La Paloma Salsa
1/2 onion, chopped
2 cloves garlic, chopped
1/2 jalapeno, chopped
1 1/2 cups jack cheese, shredded
salt, pepper to taste
light cooking spray
corn tortillas
toothpicks
Directions
1. Saute onion, garlic and jalapeno in cooking spray for 5 minutes and remove from heat.
2. Combine sauteed vegetables, shredded turkey, cheese, La Paloma Salsa, salt and pepper in a large bowl, and mix thoroughly.
3. Heat tortillas for 30 seconds in microwave, getting them pliable.
4. Fill each tortilla with one heaping tablespoon of the mixture, and roll into thin taquito, securing ends with toothpick, and spraying cooking spray generously to create crispiness while baking.
5. Bake in 350 degree oven for 12-15 minutes, until desired crispiness is achieved.
6. Serve with more La Paloma Salsa.
Nutritional Information per Serving
Calories 107
Fat 2.5 g
Carbs 12.6 g
Protein 6.7 g
Recipes: Sinless Sincronizadas
Ingredients
10 whole wheat or corn tortillas (better than white flour)
10 strips of ham
10 slices turkey bacon
5 slices Monterrey jack cheese, halved (choose light version for lower calories)
1 cup La Paloma medium salsa
Directions
1. Preheat oven to 350 degrees F
2. Line a cookie sheet with foil. Coat lightly with cooking spray.
3. Arrange tortillas on separate tray.
4. On one half, add a strip of ham and slice of turkey bacon, and spoonful of salsa.
5. Fold over and place on cookie sheet.
6. Add layer of cooking spray on tops.
7. Bake until bottoms begin to brown, about 17-20 min.
8. Slide in a slice of cheese.
9. Turn tortillas, and continue to bake for another 5-7 min, until crispy and lightly browned.
10. Serve with more salsa, and light sour cream if desired.
Nutritional Information per Serving
Calories 207
Fat 9.5 g
Carbohydrates 20g
Protein 9 g
10 whole wheat or corn tortillas (better than white flour)
10 strips of ham
10 slices turkey bacon
5 slices Monterrey jack cheese, halved (choose light version for lower calories)
1 cup La Paloma medium salsa
Directions
1. Preheat oven to 350 degrees F
2. Line a cookie sheet with foil. Coat lightly with cooking spray.
3. Arrange tortillas on separate tray.
4. On one half, add a strip of ham and slice of turkey bacon, and spoonful of salsa.
5. Fold over and place on cookie sheet.
6. Add layer of cooking spray on tops.
7. Bake until bottoms begin to brown, about 17-20 min.
8. Slide in a slice of cheese.
9. Turn tortillas, and continue to bake for another 5-7 min, until crispy and lightly browned.
10. Serve with more salsa, and light sour cream if desired.
Nutritional Information per Serving
Calories 207
Fat 9.5 g
Carbohydrates 20g
Protein 9 g
Recipes: Salsa Chicken
4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup La Paloma Salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional)
Directions
1. Preheat oven to 375 degrees F
2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour La Paloma Salsa over all.
3. Bake for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.
5. Top with sour cream if desired, and serve.
Nutritional Information per Serving
Calories 287
Fat 12.4 g
Cholesterol 101 mg
Recipes: Oh So Good Omelette
Ingredients
1 teaspoon extra virgin olive oil
2/3 cup La Paloma Mild Salsa
2 large whole eggs
2 large egg whites
1/2 cup black beans, drained
1/2 cup diced avocado
1/4 cup crumbled goat cheese
1/4 cup diced green onion
2 tablespoons cilantro
Directions
1. Heat oil in non-stick skillet over medium heat.
2. Add half of the salsa and simmer until thickened, about a minute
3. Beat eggs and egg whites in a bowl, and add to salsa mixture, cooking for 1-2 minutes until they begin to set.
4. Gently lift edges of omelette with spatula to allow uncooked egg to flow to edges, and cook for 1-2 minutes more.
5. Combine all veggies and spread down the middle of omelette.
6. Fold omelette in half, flip over and coo for 2 minutes.
7. Serve with cilantro and remaining salsa on top.
Nutritional Information per Serving
Calories 185
Fat 10 g
1 teaspoon extra virgin olive oil
2/3 cup La Paloma Mild Salsa
2 large whole eggs
2 large egg whites
1/2 cup black beans, drained
1/2 cup diced avocado
1/4 cup crumbled goat cheese
1/4 cup diced green onion
2 tablespoons cilantro
Directions
1. Heat oil in non-stick skillet over medium heat.
2. Add half of the salsa and simmer until thickened, about a minute
3. Beat eggs and egg whites in a bowl, and add to salsa mixture, cooking for 1-2 minutes until they begin to set.
4. Gently lift edges of omelette with spatula to allow uncooked egg to flow to edges, and cook for 1-2 minutes more.
5. Combine all veggies and spread down the middle of omelette.
6. Fold omelette in half, flip over and coo for 2 minutes.
7. Serve with cilantro and remaining salsa on top.
Nutritional Information per Serving
Calories 185
Fat 10 g
Thursday, March 8, 2012
Salsa Salmon Wheels Recipe
Different than most finger foods, yet healthy and unique, try our recipe for Salsa Salmon Wheels, straight from our La Paloma Salsa kitchen.
Ingredients
1 pound of cooked Boneless Salmon, in small pieces
1 8 oz. package Light Cream Cheese
1/2 cup La Paloma Salsa mild salsa
1 1/2 teaspoons Cilantro
1 1/2 teaspoons Parsley
1/4 teaspoon Cumin
8 whole Wheat Tortillas
Directions
1. Combine salmon, cream cheese, La Paloma salsa, parsley, cumin and cilantro in bowl.
2. Spread about 2 tablespoons of mixture on each tortilla.
3. Roll each tortilla up tightly and wrap individually with plastic wrap.
4. Refrigerate for 2-3 hours.
5. Slice each tortilla into bite-size wheels.
Nutritional Information per Serving
Calories 137
Fat 6.4 g
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