Let me know which other Mexican dishes you want to see me make! Growing up, my family would make this on repeat so I made a ...

Chipotles in adobo and Tajín seasoning provide smoky, spicy, citrusy flavor the the shrimp in these easy quesadillas. They're ...

For many years, my husband's Mexican American family gathered a few days before Christmas to make tamales. We would enjoy them on Christmas Eve at an informal potluck; all nine of his siblings ...

Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add shrimp and cook, turning once, until lightly pink and opaque (shrimp will not be fully cooked), about 2 minutes.

Add the water to a pot and boil the tomatillos with the onion, Serrano peppers and the bunch of cilantro. Simmer for about 10 minutes. Transfer the mixture to a blender and blend to create a sauce ...

1/2 cup freshly squeezed lime juice. 3/4 cup ketchup (there are low-carb, low-sugar brands available) 3/4 cup bottled clam juice, strained (such as through a coffee filter lining a mesh strainer) ...

Grill shrimp for 2-3 minutes on each side until pink and cooked through. Lastly, heat tortillas according to package directions. Use 1 tortilla for each taco and top evenly with grilled shrimp ...

“We put the shrimp in a corn tortilla and we put cheese on it. Once it’s placed in a tortilla, we put that in a paper boat, then we add cabbage, tomato, onion, cilantro, and heavy avocado. “We buy ...

HASH. 1 tablespoon canola oil 1 large Michigan russet potato, diced small and pre-cooked 4 Medium raw shrimp (peeled and deveined) chopped into small pieces ...

Chef Rashida Holmes of L.A.’s Bridgetown Roti shares her quick recipe for pepper-pot shrimp with fried plantains. On the table in under a half hour. No silverware required.