Best Fiesta Slaw With Chili Tortilla Strips Recipes

FIESTA SLAW WITH CHILI TORTILLA STRIPS

Fiesta Slaw With Chili Tortilla Strips image

What a delicious "Slaw" with tortilla chip strips for just a little extra flavor, so good, I know you will enjoy it - The tortilla strips give it that extra crunch - Yummy!!! NOTE: You will need about one-third of a green cabbage to make 5 cups shredded. Add leftovers to soups, stir-frys, or mixed green salads.

Provided by Chef mariajane

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1/3 cup light mayonnaise
2 tablespoons cider vinegar
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 corn tortillas
chili powder
5 cups shredded green cabbage
1 cup cooked corn kernel
1 field tomatoes, seeded and chopped
1 carrot, grated
1/4 cup red onion, sliced
1/4 cup radish, sliced
1/4 cup fresh cilantro, chopped
1 leaf lettuce (Boston or Bibb)

Steps:

METHOD FOR DRESSING:.
In a small bowl, or measuring cup, whisk together mayonnaise vinegar, lime juice, cumin and salt.
METHOD FOR TORTILLA STRIPS:.
Lightly brush one side of tortilla with water; sprinkle with chili powder to taste. Cut into thin strips and place on paper towel-lined microwaveable plate. Microwave on high for 1 minute and 30 seconds, or until crisp.
METHOD FOR SLAW:.
In a large bowl, combine cabbage, corn, tomato, carrot, onion, radishes, and cilantro; toss with dressing.
Line serving platter with lettuce leaves. Top with slaw: garnish with tortilla strips.

Nutrition Facts : Calories 114, Fat 5, SaturatedFat 0.8, Cholesterol 4.7, Sodium 326.1, Carbohydrate 16.6, Fiber 3.3, Sugar 4.2, Protein 2.6

FIESTA COLESLAW

Fiesta Coleslaw image

Coleslaw with a touch of heat makes a zesty side for barbecued chicken or pork. I also pile it on fish tacos and po'boys. -Fay Moreland, Wichita Falls, Texas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

1 package (14 ounces) coleslaw mix
1 cup chopped peeled jicama
6 radishes, halved and sliced
4 jalapeno peppers, seeded and finely chopped
1 medium onion, chopped
1/3 cup minced fresh cilantro
1/2 cup mayonnaise
1/4 cup cider vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon coarsely ground pepper
Lime wedges, optional

Steps:

In a large bowl, combine the first six ingredients. In a small bowl, whisk mayonnaise, vinegar, sugar and seasonings. Pour over coleslaw mixture; toss to coat., Refrigerate, covered, until serving. If desired, serve with lime wedges.

Nutrition Facts : Calories 114 calories, Fat 9g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 242mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

FIESTA TORTILLA SALAD

Fiesta Tortilla Salad image

Categories Salad Blender Fruit Leafy Green Side Cinco de Mayo Grapefruit Mango Hot Pepper Healthy Jícama Cabbage Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4 to 6

Number Of Ingredients 19

Ingredients

For dressing
1 small mango, peeled, pitted, diced
1/2 cup grapefruit juice
1/4 cup fresh lime juice
1/2 pasilla chili, stemmed
2 tablespoons chopped shallot
1 1/2 tablespoons vegetable oil
1 garlic clove
For salad
2 cups vegetable oil (for frying)
4 6-inch corn tortillas, cut into strips
3 cups thinly sliced green cabbage
3 cups thinly sliced iceberg lettuce
1 1/2 cups diced peeled pitted mango
1 cup diced peeled jicama
3/4 cup chopped red onion
1 7-ounce jar roasted red bell peppers, drained, diced
1/3 cup shelled pumpkin seeds, toasted
1/4 cup chopped fresh cilantro

Steps:

Make dressing:
Blend all ingredients in blender until smooth. Season to taste with salt and pepper.
Make salad:
Heat oil in heavy medium saucepan over medium-high heat. Working in batches, add tortilla strips and cook until crisp, about 4 minutes per batch. Using slotted spoon, transfer to paper towels. Combine cabbage, lettuce, mango, jicama, onion, peppers, pumpkin seeds and cilantro in large bowl. Add tortilla strips. Toss with enough dressing to coat. Season with salt and pepper.

STEAK FAJITA SALAD

Steak Fajita Salad image

Hot strips of seasoned beef top this salad dressed with Southwest Fiesta Dressing.

Provided by Dole

Categories Trusted Brands: Recipes and Tips Dole

Time 35m

Yield 2

Number Of Ingredients 11

Ingredients

8 ounces beef steak, cut into thin strips
2 teaspoons dry fajita seasoning
1 tablespoon vegetable oil
½ cup sliced red or green bell peppers
⅓ cup sliced onion
1 (11 ounce) package DOLE® Just Lettuce
1 medium tomato, diced
¼ cup drained canned black beans
¼ cup sliced black olives
¼ cup shredded Cheddar cheese
Southwest Fiesta Dressing (recipe below)

Steps:

Sprinkle beef strips with fajita seasoning. Saute beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes.
Add peppers and onion and saute 2 to 3 minutes longer or until vegetables are tender-crisp.
Divide lettuce on 2 large plates. Spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each. Serve with Southwest Fiesta Dressing, to taste. Refrigerate leftovers.

MEXICAN SLAW

Mexican Slaw image

This is not your Mama's slaw. Yummy and healthier than most slaws, with a Mexican flavor twist.

Provided by Debbie Quimby

Categories Other Side Dishes

Time 30m

Number Of Ingredients 15

Ingredients

1 corn tortilla, cut into thin strips
1/4 tsp chili powder
3 c shredded green cabbage
1 c shredded red cabbage
1/2 c shredded carrots
1/2 c sliced radishes (i omit these, don't like radishes)
1/2 c corn kernels
1/4 c coarsely chopped fresh cilantro
1/4 c mayonnaise
1 Tbsp lime juice
2 tsp vinegar
1 tsp honey
1/2 tsp cumin
1/4 tsp salt
1/4 tsp black pepper

Steps:

1. Preheat oven to 350 degrees. Arrange tortilla strips in an even layer on a nonstick baking sheet. Spray strips with cooking spray and sprinkle with chili powder. Bake 6 to 8 minutes or until strips are crisp. Remove from oven and set aside.
2. Combine remaining ingredients in a large bowl; mix well.
3. To serve, place equal amounts of slaw on serving plates and top with baked tortilla chips.

FIESTA CORN CHIP SALAD

Fiesta Corn Chip Salad image

This Frito corn salad is always requested by friends and family! Super easy and great alongside just about any main course. Quick tip: wait on adding Fritos until you're about to serve as they tend to get soggy after a few hours. -Mandy Mckinnon, North Canton, Ohio

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 8

Ingredients

2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cups shredded Mexican cheese blend
1 medium sweet red pepper, chopped
1 cup mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper
1 package (9-1/4 ounces) chili cheese-flavored corn chips, crushed
Minced fresh cilantro, optional

Steps:

In a large bowl, combine the corn, cheese, red pepper, mayonnaise, salt and pepper. Chill until serving. Just before serving, stir in corn chips. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 463 calories, Fat 35g fat (9g saturated fat), Cholesterol 28mg cholesterol, Sodium 789mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.