Baja Fish Tacos – Mexican Street Favorite Crispy beer-battered fish wrapped in warm corn tortillas, topped with zesty slaw and chipotle mayo. A coastal Mexican delight you’ll want every Taco Tuesday! Ingredients (Serves 2): • 2 white fish fillets (tilapia or cod), cut into strips • ½ cup flour + ½ tsp baking powder • ½ cup cold beer • Salt & pepper • Oil for frying • 4 corn tortillas • 1 cup shredded cabbage • 2 tbsp lime juice • Chipotle mayo (or plain mayo with paprika & lime) Instructions: 1. Mix flour, baking powder, salt and beer to form a smooth batter. 2. Dip fish strips in batter and fry until golden brown. 3. Warm tortillas, fill with fish, top with cabbage tossed in lime juice, and drizzle chipotle mayo. Mexican Tip: Serve with pickled onions and extra lime wedges for a street-style kick.

TITAN SHRIMP TACO DEEP DISH Ingredients: 2 cups pizza dough 1 lb shrimp, seasoned & sautéed 1 ½ cups shredded Mexican cheese blend ½ cup pico de gallo ½ cup shredded lettuce (add post-bake) ¼ cup chipotle crema or sour cream Optional: lime wedges, cilantro Instructions: 1⃣ Press dough into deep dish pan. 2⃣ Layer cheese, shrimp, and pico de gallo. 3⃣ Bake until crust is golden & cheese melted. 4⃣ Top with lettuce & drizzle crema. 5⃣ Squeeze lime, garnish with cilantro, devour! Prep: 20 min | Cook: 25 min | Total: 45 min | Serves: 6

Get ready for a fiesta in a bowl that’s not only delicious but also keto-friendly! This Chipotle Keto Bowl is perfect for a quick weeknight dinner or a satisfying lunch. Packed with flavor and fresh ingredients, you'll want to make this again and again! Ingredients: - 1 pound ground beef or chicken - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 cup cauliflower rice - 1 avocado, sliced - 1/2 cup diced tomatoes - 1/4 cup shredded cheese - 1/4 cup sour cream - 1/4 cup chopped cilantro - Salt and pepper to taste Directions: 1. Begin by heating the olive oil in a skillet over medium heat. Once it’s sizzling, add in your ground beef or chicken, cooking until it’s beautifully browned. 2. Sprinkle in the chili powder, salt, and pepper. Mix well to ensure all those lovely flavors are combined. 3. While your meat is cooking, grab another pan and prepare the cauliflower rice according to the package instructions. It’s a fantastic low-carb base for your bowl! 4. Now comes the fun part—assembling your Chipotle Keto Bowl! Start by dividing the cauliflower rice into individual bowls. 5. Top each bowl with the cooked meat, scattered diced tomatoes, avocado slices, shredded cheese, dollops of sour cream, and a generous handful of chopped cilantro. 6. Serve immediately and prepare to dig in! Nutritional Values (per serving): - Calories: 550 - Protein: 35g - Fat: 40g - Carbohydrates: 10g - Fiber: 3g Serving Size: 1 bowl Get ready to enjoy this hearty and satisfying treat! Perfect for those busy days when you need a good meal fast. #KetoBowl #LowCarb #HealthyEating #Foodie #DeliciousEats

Chicken and Chipotle Rice Bowl Smoky Chipotle Chicken Rice Bowl with Corn and Avocado Ingredients: 2 boneless skinless chicken breasts 1 tablespoon olive oil 2 chipotle peppers in adobo sauce, finely chopped 1 tablespoon adobo sauce (from the can) 1 teaspoon smoked paprika 1 teaspoon cumin Salt and black pepper to taste 1 cup uncooked jasmine or basmati rice 2 cups water or chicken broth 1 cup canned black beans, rinsed and drained 1 cup corn kernels (fresh or frozen) 1 avocado, sliced 1/4 cup fresh cilantro, chopped Juice of 1 lime 1/2 cup sour cream (optional) 1/4 cup shredded cheddar or cotija cheese (optional) Directions: In a bowl, combine chipotle peppers, adobo sauce, smoked paprika, cumin, salt, and pepper. Coat chicken breasts with this mixture and marinate for at least 20 minutes (or up to 2 hours for deeper flavor). Cook rice in a saucepan with water or chicken broth. Bring to a boil, then reduce heat and simmer covered for 15 minutes or until tender. Set aside and fluff with a fork. Heat olive oil in a skillet over medium-high heat. Cook the marinated chicken breasts for 5-6 minutes per side, or until fully cooked and lightly charred. Remove from heat and let rest for 5 minutes, then slice. In the same pan, sauté corn for 2-3 minutes until slightly charred. Assemble the bowls: add a bed of rice, then top with sliced chicken, black beans, sautéed corn, avocado slices, and a sprinkle of cheese if using. Drizzle with lime juice, a spoonful of sour cream, and garnish with chopped cilantro. Prep Time: 20 minutes (plus marinating) | Cooking Time: 20 minutes | Total Time: 40 minutes Kcal: 530 kcal | Servings: 2 servings #chipotlechicken #ricebowls #easyweeknightmeals #spicychicken #chickenrecipes #mexicanflavors #mealprepideas #healthybowls #grainbowl #comfortfood #avocadorecipes #cornrecipes #chipotleflavor #weeknightdinners #foodbloggerrecipes #simpleflavors #homemademeals #chickendinners #quicklunchideas #onebowldinner This Chicken and Chipotle Rice Bowl is the smoky, spicy comfort you didn’t know you needed! Perfect for meal prep or quick dinners.