BUENO® Tomatillo Salsa, Archives

Green Salad with Tomatillo Avocado Dressing

September 6, 2022 by Becky Pearce

Green Salad with Tomatillo Avocado Dressing

CourseMain Dish, Side Dish

Servings

Four

Servings

Four

Green Salad with Tomatillo Avocado Dressing

CourseMain Dish, Side Dish

Servings

Four

Servings

Four

Ingredients

Servings:

Units:

Instructions

Dressing Preparation

Peel and pit avocado.
Using stand mixer or food processor, blend avocado until smooth.
Add salsa, sour cream, garlic, lime juice and oregano. Pulse until creamy.
Salt to taste.

Chicken Preparation

Preheat oven to 375°F.
Season chicken breasts with salt and pepper.
In a large skillet, heat oil over medium-high heat.
Brown chicken for 5 minutes on both sides.
Place skillet into oven. Cook for 10-15 minutes or until chicken reaches an internal temperature of 165°F.

Salad Assembly

Toss lettuce, cilantro, tomatoes and corn in a large bowl.
Portion out salad onto plates. Top with chicken breast and avocado dressing.

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Tomatillo Chicken Tacos

September 6, 2022 by Becky Pearce

Tomatillo Chicken Tacos

CourseMain Dish
CuisineNew Mexican

Servings	Prep Time
Twelve tacos	10 minutes

Cook Time	Passive Time
30 minutes	10 minutes

Servings	Prep Time
Twelve tacos	10 minutes

Cook Time	Passive Time
30 minutes	10 minutes

Tomatillo Chicken Tacos

CourseMain Dish
CuisineNew Mexican

Servings	Prep Time
Twelve tacos	10 minutes

Cook Time	Passive Time
30 minutes	10 minutes

Servings	Prep Time
Twelve tacos	10 minutes

Cook Time	Passive Time
30 minutes	10 minutes

Ingredients

½ cup+ 1 tsp. olive oil
1 doz. BUENO® Corn Tortillas
4 chicken breasts skinless boneless, cubed
2 Tbsp. BUENO® Coarse Chile
1 tsp. salt
½ tsp. granulated garlic
1 large tomato chopped
¼ cup onion finely diced
½ cup dark green lettuce cut into tiny pieces
1 jar BUENO® Tomatillo Salsa,

Servings: tacos

Units:

Instructions

Heat ½ cup olive oil over medium-high heat in a heavy skillet. Gently fold each corn tortilla, leaving a slight opening at the tip and securing it with a toothpick. Deep fry each shell for about 30 seconds each side or until crisp. Drain on paper towel.
Heat 1 tsp. olive oil over medium heat in non-stick skillet.
Add chicken, coarse chile, salt and garlic. Cook over medium heat for approximately 5 minutes or until chicken is cooked through, stirring occasionally. Remove from heat. Allow to cool.
Shred chicken.
Evenly divide chicken, tomato, onion and lettuce among taco shells.
Add salsa to taste.

Recipe Notes

Option: To cut fat and calories, instead of frying tortillas, use them fresh or toast in the oven.

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Fish Tacos

September 6, 2022 by Becky Pearce

Fish Tacos

CourseMain Dish

Servings	Prep Time
12 3 oz. tacos	5-10 minutes

Cook Time	Passive Time
15-20 minutes	10 minutes

Servings	Prep Time
12 3 oz. tacos	5-10 minutes

Cook Time	Passive Time
15-20 minutes	10 minutes

Fish Tacos

CourseMain Dish

Servings	Prep Time
12 3 oz. tacos	5-10 minutes

Cook Time	Passive Time
15-20 minutes	10 minutes

Servings	Prep Time
12 3 oz. tacos	5-10 minutes

Cook Time	Passive Time
15-20 minutes	10 minutes

Ingredients

1 Tbsp. olive oil
1 lb. white fish (halibut or cod)
salt for taste
pepper for taste
1 cup green cabbage shredded
1 Tbsp. cider vinegar
1 dz. BUENO® Grandma's® 100 Calorie Tortillas
1 Avocado diced
4 oz. Mexican cotija cheese
1 cup BUENO® Tomatillo Salsa, optional

Servings: 3 oz. tacos

Units:

Instructions

Heat oven on high broil.
Meanwhile, heat olive oil in large sauté pan over medium-high heat. Add fish fillets and cook until fish flakes easily with fork; approximately 10-15 minutes. Add salt and pepper, if desired.
Flake fish for taco assembly.
Prepare cabbage by mixing with cider vinegar and set aside.
Place tortillas in a single layer on a cookie sheet and place in oven to warm for 2 minutes; flip once.
Assemble tacos by layering fish, cabbage, avocado and cheese. Add salsa if desired.

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