Sweet summer corn and tomatoes are elevated with a fragrant tarragon dressing and flavor-packed halloumi cheese. The firm Mediterranean cheese holds up well to heat, making it ideal for grilling. Look for halloumi in the deli section of your supermarket – it’s often sold alongside feta and bocconcini.
Fresh lobster and crunchy jicama take the ordinary street taco to new heights. No lobster? Substitute cod or another white fish.
Skip the deep fryer and make use of the oven! We coated tender halibut in brown rice cereal and topped it with our roasted corn salsa and yogurt-feta sauce.
Sweet corn stands out in the spicy chicken filling in these enchiladas. No Mexican-inspired meal should go without cheese, so we smother it in mozzarella.
If you think salmon is succulent, wait until you taste silky, sexy olive oil–poached salmon! Here, it’s complemented by chimichurri, an Argentinean herb sauce with brightness from vinegar, earthiness from oregano and a hint of heat. Serve with lemon wedges.
These simple-to-make buckwheat crepes are stuffed to the brim with vegetables and cheese then baked in a luscious creamy yogurt sauce.
Olives, roasted red peppers and tomatoes combine for a flavorful condiment to this juicy steak. Since top round is a lean, relatively tough cut, be sure to marinate it overnight to tenderize the meat. Here we use the broiler to cook the steak, but a grill would work equally well.
Mexican food often gets pegged being unhealthy, but our Mexican-style stuffed bell peppers prove the contrary! We’ve doubled up on fiber-rich beans and sweet corn while still packing in juicy beef, so you get all the flavor with less fat. Serve with lime wedges and brown rice or quinoa.