Green Salsa

We are absolutely obsessed with Tex-Mex around here – and living in Texas, we are right where we belong! When I’m not dreaming up a new spicy recipe to share on the blog, you can find us at one of the many incredible Tex-Mex spots in our area soaking it all in. From spicy margaritas and sizzling fajitas to crispy quesadillas, tacos, and mountains of chips and salsa – we love sampling all of it. It’s basically research at this point!

Why we love this recipe:

• Roasting makes all the difference – charring the tomatillos, jalapeños, and onion brings out a deep, smoky flavor that takes this salsa verde to a whole new level
• Fresh and vibrant ingredients – tomatillos, cilantro, garlic, and fresh lime juice create the most bright, bold, and authentic flavor in every single bite
• Ready in minutes – roast, blend, and done! This incredibly flavorful salsa comes together with minimal effort and maximum payoff
• Incredibly versatile – use it as a dip, pour it over tacos and enchiladas, stir it into soups, or eat it warm straight from the blender with blue corn chips — we won’t judge!

How to make the BEST Roasted Salsa Verde:

You can have fresh salsa in around 30 minutes, friends!

Step 1
Prep tomatillos. Remove the husks from the tomatillos. Rinse them in water, and use a paper towel to remove the stickiness.

Recipe FAQs:

Other Delicious Tex-Mex Toppings:

• Easy Pico de Gallo Recipe
• Chipotle Ranch Dressing
• Blender Salsa
• Avocado Crema
• Grilled Salsa

Deconstructed Chile Rellenos

For those of you who aren’t familiar, chile rellenos are a beloved Mexican comfort food that I absolutely love! Traditionally they are made with roasted poblano peppers stuffed with gooey melted cheese, coated in a light and fluffy egg batter, and fried until perfectly golden.

Why This Recipe Works:

• Roasted poblano peppers – charring and peeling the poblanos adds a deep, smoky flavor that is the heart and soul of this dish and takes it to a whole new level
• Double the cheese – Monterey jack and sharp cheddar melt together into the most incredibly gooey, rich, and satisfying cheesy layer
• Perfectly seasoned egg custard – smoked paprika, garlic powder, and onion powder give the egg and milk mixture a beautiful depth of flavor that ties everything together
• All the flavor, none of the fuss – all the bold, classic chile relleno taste you love without the tedious process of individually stuffing and frying each pepper

What You’ll Need:

• poblano peppers
• cheese – a combo of monterey jack and sharp cheddar cheese
• large eggs
• whole milk
• all-purpose flour
• seasonings – salt, pepper, smoked paprika, garlic powder, onion powder

How to make Chile Relleno Casserole:

Step 1
Broil peppers. Position your oven rack directly beneath the broiler and preheat it on high. Place the poblano peppers on a foil-lined baking sheet and broil for about 5 minutes per side, until the skin is deeply charred and blistered all over. This is where all that incredible smoky flavor comes from!

Recipe FAQs:

Kitchen Tools Used: (affiliate links)

• USA Half Sheet Pan
• Box Cheese Grater

Homemade Crunchwrap Supreme

We are absolutely obsessed with these Taco Crunch Wraps – and honestly, where were these when my kids were little?! Getting small children to eat a taco without it ending in complete chaos is basically an Olympic sport.

Other Tex-Mex Recipes:

We’re always in the mood for Tex-Mex. Here are a few other ideas for you to try next!

• Fajita Taco Salad
• Turkey Taco Soup
• Wonton Taco Cups
• Corn Dip with Cream Cheese
• Skillet Beef Enchiladas

What to serve with Taco Crunch Wraps:

Need a side or two to go with our crunch wraps? Try one of the following!

• Green Chile Rice
• Cilantro Lime Rice
• Mexican Street Corn Salad
• Restaurant Style Refried Beans

Carne Asada Bowls

Carne asada is a Mexican dish of thinly sliced beef—most often skirt or flank steak—marinated in a mixture of citrus, garlic, and seasonings, then grilled over high heat. It’s typically chopped or sliced after cooking and served in tacos, burritos, or alongside sides like rice, beans, and grilled vegetables.

Why We Love This Recipe:

• Big, bold flavor – Marinated, grilled steak brings smoky, citrusy, savory goodness to every bite.
• Totally customizable – Load them up with rice, beans, veggies, salsas, or keep them lower-carb. Your call.
• Great for meal prep – Components store well, making easy lunches or dinners throughout the week.
• Balanced and satisfying – You get protein, fresh produce, and hearty grains all in one bowl.

Ingredients Used:

• Flank Steak – or use skirt steak
• Marinade – a simple mixture of citrus juice, olive oil, soy sauce, chopped cilantro (optional), and seasonings
• Mexican Street Corn Salad – this is one of our favorite ways to enjoy bowl recipes
• White Rice – or use our Green Chile Rice, Stovetop Cilantro Lime Rice, or Mexican Rice and Beans
• Fresh Veggies – tomatoes, salad greens, and sliced avocado (or add any of your favorites)
• Dressing – use a simple combo of sour cream and salsa or make one of our dressings (like Chipotle Ranch Dressing or Cilantro Lime Crema)

How to make Carne Asada Bowls:

Step 1
Make marinade. In a mixing bowl, combine the marinade ingredients – the olive oil, soy sauce, freshly squeezed orange juice and lime juice, chopped cilantro (optional but tasty), ground cumin, chili powder, garlic powder, red pepper flakes, kosher salt, and black pepper. Whisk well.

Step 4
Grill carne asada. Preheat your outdoor grill to high heat (about 450 degrees) so it’s nice and hot before the steak goes on. Grill the marinated carne asada for about 5-6 minutes per side, depending on thickness, until it’s nicely charred on the outside and cooked to your desired doneness.

We use a digital thermometer to test for doneness. Medium for flank steak is generally our preference.

• 130–135°F = medium-rare (most traditional and tender for carne asada)
• 140–145°F = medium
• 150°F+ = more well done (can start to get tougher)

Toppings for Burrito Bowls:

While not required, we like to add some sort of dressing or sauce to these bowls when serving.

• Cilantro Lime Crema
• Easy Pico de Gallo Recipe
• Chipotle Ranch Dressing
• Avocado Crema

Other Delicious Tex-Mex Recipes:

Tex-Mex is on constant rotation here, including some of the following.

• Mexican Chicken Rice Bowls
• Walking Taco Casserole
• Skillet Beef Enchiladas
• Chicken Tortilla Soup

Cilantro Lime Crema

It’s always a plus when a dressing doubles as a sauce, right? So while this zesty dressing can be drizzled on taco salads and burrito bowls, it also makes a great dipping sauce for chips, chicken strips, and tacos (or really anything).

Why This Recipe Works:

• SIMPLE – This easy cilantro lime dressing incorporates basic ingredients and is the real thing.
• ZESTY FLAVOR – The lime creates a refreshing and tangy flavor to any dish. 
• CUSTOMIZABLE – Cilantro dressing is a great base for customization. You can try various substitution options to suit your taste preferences. For example, if you prefer a creamier texture, you can add some extra yogurt or avocado. If you like it spicier, you can incorporate jalapeños or a pinch of cayenne pepper.

Other Tex-Mex Dressings:

In addition to this one, we love a variety of other homemade dressings for our taco obsession. Making your own dressings instead of using store-bought dressing will change your life.

• Jalapeno Ranch Dressing
• Chipotle Ranch Dressing
• Avocado Crema

How to use Cilantro Lime Dressing:

This creamy cilantro lime dressing recipe is good for Mexican food of all kinds.

• Mexican Street Corn Kale Salad
• Taco Crunch Wraps
• Fajita Taco Salad
• Healthy Taco Salad
• Carne Asada Bowls

Recipe FAQs:

Kitchen Tools Used: (affiliate links)

Mini Food Processor

Spicy Shrimp Appetizer

While this salad recipe works for a small main course, it works well for an appetizer too. We love to serve it for a gathering of four to six – because it’s just the right amount before grilling a steak or burgers.

Why This Recipe Works:

• Simple to make – just a handful of fresh ingredients and shrimp that cooks in minutes. It looks and tastes impressive without spending hours in the kitchen.
• Perfect level of spice – the sriracha and jalapeño bring just the right amount of heat without overpowering the fresh flavors. Dial it up or tone it down based on your crowd.
• Great for entertaining – colorful, fresh, and full of bold flavor – exactly the kind of dish that makes people ask for the recipe before they finish their plate!

What You’ll Need:

I normally keep these items stocked in my refrigerator. Plus we have a jalapeño plant in the backyard!

• shrimp – we use extra large deveined shrimp
• shrimp marinade – a combo of sriracha, olive oil, and seasonings
• salad ingredients – cherry tomatoes, avocado, jalapeño, red onion, cilantro, and freshly squeezed lime juice

How to make Mexican Shrimp Salad:

Step 1
Prep the shrimp. Peel and devein the shrimp, including removing the tails. (You can also buy them peeled and deveined.) If frozen, you’ll need to thaw first.

Step 4
Cook the shrimp. You can either cook shrimp on a grill or on your stovetop in a cast iron skillet.

• If grilling, skewer the marinated shrimp. Cook over a hot fire until done, flipping as needed. The shrimp will cook quickly.
• If cooking indoors, heat a large cast iron skillet over medium-high heat. When hot, add oil and then half of the shrimp. Cook on one side for a couple of minutes, and then flip to cook the other side. Again, it will cook quickly. Repeat process for remaining half of the shrimp.
• Add the cooked shrimp to a large serving bowl.

Sides to serve with Mexican Shrimp Salad:

• Some simple cheese quesadillas, tostito chips, and/or a mixed green salad is always nice and simple.
• Green Chile Rice
• Mexican Refried Bean Dip
• Stovetop Cilantro Lime Rice
• Mexican Street Corn Kale Salad

Recipe FAQs:

Other Delicious Shrimp Recipes:

We love shrimp and have lots of choices for you.

• Spicy Shrimp Ramen
• Shrimp Pesto Pasta
• Shrimp Taco Bowls
• Crunchy Shrimp Tostadas

Kitchen Tools Used: (affiliate links)

• Large Cast Iron Skillet

Frozen Margaritas

It’s time to dust off the margarita glasses, friends, and make something pretty and delicious. Around here the warm weather sticks around for months, so pool time, a couple of margaritas, and a few friends gathered for happy hour feels like pure perfection.

Why We Love These:

• Frozen strawberries add natural sweetness and thickness – they give the drink a bright, fruity flavor and that perfect slushy texture.
• Lemonade concentrate balances the sweetness – adding tartness that keeps the margarita refreshing and not too sugary.
• Cointreau and tequila bring depth and warmth – giving the cocktail a classic, boozy kick that pairs perfectly with the fruit.
• Make-ahead friendly – blend in advance, freeze, and serve later, making it easy to entertain without stress.

Ingredients Used:

You can make these margs pretty quickly. Like 10 minutes!

• Frozen Strawberries – Buy frozen strawberries with no sugar added.
• Frozen Lemonade – You’ll need one 12 oz. can of frozen lemonade.
• Lime Juice – Freshly squeezed lime juice.
• Tequila – Use good quality tequila for best results.
• Triple Sec – I like to use Cointreau for all my margs.
• Ice Cubes – To thicken the drinks.
• To serve – Use a salt rim, lime wedges, and fresh strawberries to make these pretty!

How to make Frozen Strawberry Lemonade Margaritas:

Step 1
Combine ingredients. In a large blender, combine half of the ingredients – 2 cups of frozen strawberries, 6 cups of tequila, 3 cups of Cointreau, and 2 ounces of lime juice.

Recipe FAQs:

Snacks to go with Margaritas:

• The BEST Chunky Guacamole! – I’ll never say no to guacamole.
• Hot Jalapeño Corn Dip – A dip from my childhood and still so good.
• Pepper Jack Queso – All the spiciness in this one. Perfection!
• Bacon Wrapped Jalapeño Poppers – Another oldie.

Kitchen Tools Used: (affiliate links)

• Vitamix
• Margarita Glasses
• Citrus Press

Homemade Flour Tortillas

When it comes to tortillas, we’ve occasionally indulged in the fresh ones made in our local supermarkets—and yes, we’re also guilty of stopping by Rosa’s just to grab tortillas to go. They’re that good! But I’m thrilled to say I’ve finally set up my own little tortilla-making operation right here at home, proudly brought to you by… SueBee Homemaker. (Self-promotion fully intended!)

Why This Recipe Works:

• Simple, pantry-friendly ingredients – With just flour, salt, baking powder, olive oil, and water, you can make fresh tortillas anytime without a special trip to the store.
• Soft, flexible texture – The dough is easy to roll and stays tender, so your tortillas won’t crack or break when folding or rolling.
• Quick and easy – These tortillas come together in just minutes, making them perfect for weeknight dinners or last-minute meals.
• Customizable and versatile – You can make them thicker or thinner, larger or smaller, and use them for tacos, wraps, quesadillas, or even homemade chips. 

Ingredients for Soft Flour Tortillas:

You’ll only need FIVE ingredients for this simple recipe!

• Flour – I use all-purpose flour for these tortillas. It’s a lighter flour that will produce a soft tortilla.
• Salt – Use kosher salt for best results.
• Baking Powder – Baking powder will help to get a little bit of leavening, especially since yeast isn’t required. You don’t need a lot of rise, but a little bit helps with the texture.
• Olive Oil – We’re using a good amount of olive oil in these too.
• Warm Water – Use warm water to help bring everything together.

How to make Soft Flour Tortillas:

Step 1
Combine dry ingredients. To a large mixing bowl, add dry ingredients and stir with a wooden spoon.

Step 2
Add wet ingredients. Then add the olive oil and warm water and stir until well combined.

Recipe FAQs:

Ways to use Soft Flour Tortillas:

Kitchen Tools Used: (affiliate links)

• Glass Mixing Bowls
• Cast Iron Skillet

Healthy Taco Salad Recipe

My husband and I are Iowa natives, born and raised – but we’ve called Texas home for over 30 years now, which is nearly half our lives. So it should come as no surprise that we are absolutely obsessed with Tex-Mex!

One of our favorite things about living in Texas is the incredible local Tex-Mex scene. Whenever we go out, we’re always ordering something new – partly for the experience, but mostly so I can figure out how to recreate it at home!

Healthy Taco Salad Ingredients:

We are big taco night fans in our house, and everyone gets to build their own! Picky eaters can load up on meat, cheese, and chips while the veggie lovers pile on the good stuff. There’s something for everyone — that’s the beauty of it!

• Taco Meat – Use a combo of ground turkey (or beef) plus chopped onions and jalapeños. I often double the meat and use some in our Taco Crunch Wraps.
• Homemade Taco Seasoning – Unlike store-bought packets, my homemade seasoning has zero aftertaste — just pure, bold flavor. I always keep a big batch on hand for all things taco, and once you try it, you will too!
• Fresh veggies – Lettuce, cherry tomatoes, and avocado. I like to buy a variety of salad greens each week and change up the combination each time I make this salad. I love using red and green lettuce, spinach leaves, bib lettuce, and even kale.
• Canned veggies – Black beans and Mexicorn are the perfect salad toppers. You could also use frozen (thawed) corn or grill fresh corn.
• Cheese – We use shredded sharp cheddar cheese.
• Chipotle Ranch Dressing – My all-time favorite Tex-Mex topper for salads, tacos, enchiladas, and everything in between – and it keeps in the fridge for days!
• Other – Add your favorite salty chips and Spicy Pickled Onions.

Other Topping Ideas:

I went with chipotle ranch on this one, but honestly? Any of the toppings below would be amazing. Because when it comes to a great taco salad, it’s all about the salsas, dressings, and sides – that’s where the real flavor is!

• Mexican Street Corn Salad
• Homemade Salsa Verde 
• Grilled Salsa or Blender Salsa
• Pico de Gallo or Pineapple Salsa
• Cilantro Lime Crema

How to make Turkey Taco Salad:

Step 1
Make dressing. In a small food processor, combine the dressing ingredients – the yogurt, mayo, diced chipotles, cilantro, seasonings, and fresh lime juice. Process and then add cold water to thin to your desired consistency. Spoon dressing into a mason jar and store in the refrigerator.

Step 4
Assemble taco salads. In individual salad bowls, layer the fresh greens, tomatoes, black beans, corn, sliced avocado, and cheddar cheese. Then add warm taco meat and top with the chipotle ranch dressing. Top with crushed chips and red pickled onions, if desired.

We love serving this salad with warm taco meat – it makes the cheese melty and the dressing extra creamy. Trust us, don’t skip this step!

Other Tex-Mex Recipes:

Lately, I’ve been making ALL of the taco things.

Favorite Margarita Recipes:

Looking for a tasty margarita to go with your salads? Try one of our favorites. From Fruity Margaritas to Skinny Margaritas to Watermelon Margaritas – we gotcha covered!

Salmon Rice Bowls

We’re always on the lookout for new and delicious ways to prepare salmon, and this recipe was born straight from my kitchen brainstorming sessions. The best part about rice bowls is that they’re completely customizable – mix and match your favorite toppings and make it your own. The sky really is the limit!

Why This Recipe Works:

• Bold and smoky – the blackened seasoning gives the salmon incredible depth of flavor with just the right amount of heat
• Sweet meets spicy – the fresh pineapple jalapeño salsa is the perfect bright, zesty contrast to the rich salmon
• Nutritious and filling – packed with protein, healthy fats, and fresh ingredients that keep you satisfied
• Totally customizable – swap the toppings, change the rice, or adjust the heat level to make it your own

What You’ll Need:

• Salmon – a combo of skinless salmon blackened seasoning, and olive oil
• Pineapple Salsa – a combo of fresh pineapple, bell pepper, jalapeño, red onion, cilantro, salt, and lime juice
• White Rice – we like to add a little butter
• Avocado
• Optional Sriracha Mayo Topping – just a combo of mayo, sriracha, and a squeeze of lime

How to make Blackened Salmon Rice Bowls

Step 1
Prep salmon. Use a sharp knife to slice the salmon into 1.5 inch cubes. Add a generous amount of blackened seasoning to the cubed salmon and use your hands to coat all sides. Set aside.

Step 4
Cook salmon. Heat a large cast iron skillet over medium-high heat. Add olive oil and when hot, add the seasoned salmon cubes. Let cook for a minute and then rotate to all sides until golden and cooked to about medium. The fish should just flake with a fork.

NOTE: Be careful to avoid over-cooking the salmon bites. They don’t take long in a hot skillet!

Step 5
Assemble bowls. To four serving bowls, layer the cooked rice, blackened salmon bites, pineapple salsa, and avocado slices. Top with extra kosher salt and freshly ground black pepper to taste.

We like to add a topping to these bowls as well. Try a simple sriracha mayo, avocado crema, or chipotle ranch dressing.

Store leftover ingredients in separate bowls and then reheat and combine to serve later.

Recipe FAQs:

Other Delicious Salmon Recipes:

There are so many possibilities when it comes to salmon. Try one of these recipes next!

• Salmon Quinoa Salad
• Hot Honey Salmon Bites
• Grilled Cedar Plank Salmon
• Teriyaki Salmon with Noodles

Kitchen Tools Used: (affiliate links)

• Global 7-Inch Knife
• Cast Iron Skillet

Easy Pineapple Salsa

Making this pineapple jalapeño salsa is super easy, and the flavor combo is absolutely incredible – sweet, spicy, and totally fresh. Just chop, mix, and you’re done! Take it from me, the hardest part is deciding what to put it on first.

While I love a regular tomato-based salsa with tons of heat, I also love how the sweet flavor of pineapple adds a whole new flavor profile. Sweet AND spicy!

Serve our pineapple salsa with chips for an instant crowd-pleaser, spoon it over grilled chicken or fish, pile it onto tacos, or use it as a topping for your favorite burrito bowl. Honestly, once you make a batch, you’ll find yourself putting it on just about everything!

Reasons to love this recipe:

• Sweet and spicy – the perfect balance of sweet pineapple and spicy jalapeño
• Ready in minutes – just chop, mix, and serve
• Incredibly versatile – amazing on tacos, grilled chicken, smoked pork butt, grilled fish, chips, and more
• Fresh and light – no cooking required

How to tell if a pineapple is ripe:

• Smell the bottom. A ripe pineapple will have a sweet, tropical scent at the base. No smell means it’s not ready, and a fermented smell means it’s overripe.
• Give it a squeeze. It should have a slight give but not be mushy. If it’s rock hard, it needs more time.
• Check the color. Look for a golden yellow color at the base. It doesn’t need to be fully yellow all over, but avoid ones that are completely green.
• Pull a leaf. If a center leaf pulls out easily, the pineapple is ripe and ready to eat.

How to make Pineapple Salsa:

Step 1
Prep the pineapple. Choose a pineapple that is ripe (or let it sit on the counter until it’s ready to use). Remove the crown, the bottom, and the outer layer of the fruit. Slice around the hard core and discard the core. Dice the outer layer into small chunks. You’ll want about 4 cups of diced pineapple.

Ways to enjoy Pineapple Salsa:

• In our Pork Tacos with Pineapple Salsa or Blackened Salmon Rice Bowls
• Use with Easy Fish Tacos or Grilled Shrimp Tacos.
• Add to Carne Asada Burrito Bowls.
• Top some Shrimp Tostadas
• Enjoy with chips or eat it by the spoonful!

Recipe FAQs:

Chicken Burrito Bowls

I don’t know of another bowl that we enjoy more than these chicken rice bowls. We normally grill both chicken and flank steak (both with our delicious marinade), and pile on toppings over rice. The leftovers are just as yummy as the original which is why we normally make extra.

Why This Recipe Works:

• Marinated, well-seasoned chicken builds a bold foundation, infusing the meat with Tex-Mex spices so it stays juicy and flavorful.
• Contrasting textures – tender chicken, fluffy rice, crisp peppers and onions, and creamy toppings – keep every bite interesting.
• Fresh + cooked elements balance each other, with bright toppings offsetting the warm, savory base.
• Customizable assembly lets everyone build their own bowl, making it perfect for entertaining and picky eaters alike.

Ingredients Notes:

These bowls are VERY adjustable. See all the Tex-Mex sides on the blog and choose your favorites!

• Chicken – 3 pounds of chicken breast (boneless, skinless).
• Marinade – Olive oil, Worcestershire sauce, garlic powder, chili powder, cumin, red pepper flakes, kosher salt, black pepper, sugar, and freshly squeezed lime. This is the BEST Mexican Marinade full of Tex-Mex flavors!
• Peppers and Onions – Just sauté up a bunch of onions and peppers, along with a little salt and pepper. You could also add a little bit of cumin for a smokey flavor.
• Mexican Street Corn Salad – As long as we’re grilling chicken, add some corn and combine with jalapenos, red onion, cilantro, mayo, lime juice, and seasonings.
• Rice – Go with any kind of rice here, or make some Cilantro Lime Rice or Mexican Rice and Beans.
• Beans – You could either use canned black beans or make my homemade refried beans (worth it!).
• Use your favorite sauce or dressing. We rotate between Blender Salsa, Chipotle Ranch Dressing, Avocado Crema, or Creamy Cilantro Lime Dressing.
• Other – We like adding shredded cheddar cheese, chips, avocado, etc.

Other Delicious Bowls:

We’re “bowl people” and if you like them too, try one of the following next!

• Harissa Chicken Bowls
• Carne Asada Burrito Bowls
• Sloppy Joe Bowls
• Shrimp Taco Bowls