This document provides recipes for 4 healthy Mexican dishes that can be made for weeknight dinners: Mango Margarita, Grilled Fish Tacos, Chicken Fajitas with Sautéed Peppers and Onions, and Smoky Black Bean Tostadas. The recipes include a list of ingredients and instructions for preparation. They range from drinks to main dishes and sides to provide variety for easy Mexican-inspired home cooking.

1. Weeknight
Fiesta!4 healthy Mexican
dishes that are cause
for celebration
You don’t have to wait for Cinco de Mayo to
make your favorite Mexican foods. These recipes
are quick and easy enough to make any night
you feel like a party.
PhotographyJonathanHarper/FoodStylingSaraLevy
By Meredith Deeds

2. Makes 1
11/4 ounces silver tequila
1 ounce triple sec
1 tablespoon lime juice
2 ounces sweet-and-sour margarita mix
3/4 cup frozen unsweetened chopped mango*
Mint sprig
Grilled Fish Tacos
Serves 4 to 6
2 teaspoons chili powder
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
11/4 pounds orange roughy or tilapia
4 cups shredded cabbage*
1/4 cup low-fat mayonnaise
1/2 cup low-fat sour cream
3 tablespoons cilantro, finely chopped
Grated zest of 1 lime
1 tablespoon fresh lime juice
Salt and pepper to taste
12 corn tortillas (6-inch)
1 jar salsa
4 limes, quartered
In a small bowl, stir together the chili powder,
garlic, salt, and pepper. Add the oil; whisk
until the mixture forms a paste. Rub the fish
with the paste and then refrigerate until ready
to grill.
Place the cabbage in a large bowl. In a
medium bowl, whisk together the mayonnaise,
sour cream, cilantro, lime zest, and lime juice.
Season to taste with salt and pepper.
In a blender, combine the tequila, triple sec,
lime juice, margarita mix, and mango and
blend until smooth. Pour into a glass and gar-
nish with mint.
*Available in most supermarket freezer
sections.
Preheat the grill to medium. When hot,
lightly oil the grill rack. Grill the fish until
cooked through, 3 to 4 minutes per side. Trans-
fer to a cutting board and chop coarsely.
Wrap 2 stacks of 6 tortillas in foil and
place on the grill until heated through, 2 to
5 minutes.
To assemble, top each tortilla with cab-
bage and chunks of fish and drizzle with the
sour cream mixture and salsa. Serve with the
lime wedges.
*For convenience, you can use packaged
shredded cabbage or coleslaw mix.
Mango Margarita

3. Serves 8
1 medium red onion, thinly sliced
3 tablespoons lime juice
Grated zest of 1 lime
2 tablespoons honey
¹∕³ cup canola oil
Salt to taste
2 ripe mangos, peeled and thinly sliced
1 medium jicama (about 11/2 pounds),
peeled and thinly sliced
1/4 cup chopped cilantro
Mango, Jicama, and Red Onion Salad
Serves 6
11/2 pounds chicken tenders, cut
into 1/4-inch pieces
1 teaspoon ground cumin
Salt and freshly ground black pepper
to taste
2 tablespoons olive oil
2 tablespoons lime juice
1 large red bell pepper, seeded and cut
lengthwise into 1/4-inch strips
1 large yellow bell pepper, seeded and cut
lengthwise into 1/4-inch strips
2 large onions, thinly sliced
1/2 teaspoon dried oregano
4 garlic cloves, minced
12 fat-free flour tortillas (6-inch), warmed
1 ripe avocado, peeled, pitted, and
thinly sliced
1 jar salsa
Low-fat sour cream
Season the chicken with the cumin and with
salt and pepper to taste. Heat 1 tablespoon
oil in a large nonstick skillet over medium
heat. Add the chicken and sauté until cooked
through, about 5 minutes. Add the lime juice
and toss to coat. Remove from the skillet and
keep warm.
Add the remaining 1 tablespoon oil to the
skillet along with the bell peppers and onions.
Sauté for 3 minutes. Add the oregano and
garlic; cook until the vegetables are crisp-
tender, 2 to 4 minutes. Season to taste with
salt and pepper.
Arrange the chicken, vegetables, and tor-
tillas on a platter. Serve with avocado, salsa,
and sour cream.
Chicken Fajitas with Sautéed
Peppers and Onions
Placetheonioninamediumbowlandaddcold
water to cover. Let stand for 15 minutes.
In a small bowl, whisk together the lime
juice, lime zest, and honey. Slowly drizzle in
the oil, whisking constantly. Season to taste
with salt.
Drain the onion in a colander and place in
a large bowl along with the mangos, jicama,
and cilantro. Drizzle the vinaigrette over the
salad and toss to coat.

4. Makes 6
6 fat-free flour tortillas (8-inch)
2 cups canned fat-free refried black beans
1 canned chipotle pepper in adobo sauce,
minced
¾ cup shredded Monterey Jack cheese
3 cups shredded lettuce
2 cups chopped tomatoes
1/4 cup sliced ripe olives, chopped
1/4 cup chopped cilantro
Low-fat sour cream
1 jar salsa
Arrange 3 tortillas in a single layer on a bak-
ing sheet and coat lightly with cooking spray.
Regular contributor Meredith Deeds’ latest cookbook is 300 Sensational Soups.
Broil until lightly browned, about 3 minutes;
then turn and broil until slightly crisp.
In a food processor, combine the refried
beans and chipotle pepper and pulse until
smooth. Transfer to a bowl and microwave
until hot.
Spread ⅓ cup of the bean mixture on each
tortilla and sprinkle with 2 tablespoons cheese.
Place under the broiler and broil until the
cheese melts.
Repeat with the 3 remaining tortillas. To
assemble, top each tostada with lettuce, toma-
toes, olives, and cilantro. Finish with a dollop
of sour cream and salsa. BHL
Smoky Black Bean Tostadas