Daily Recipes - Mexican Tostadas de Carne Asada 🥩🌮✨ Ingredients: For the Carne Asada: - 1 pound flank or skirt steak - 2 tablespoons olive oil - 2 garlic cloves, minced - Juice of 1 lime - 1 teaspoon cumin - 1 teaspoon chili powder - 1/2 teaspoon paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper For the Tostadas: - 6 tostada shells - 1 cup guacamole - 1 cup pico de gallo (fresh tomato salsa) - Optional: shredded lettuce, sour cream, or cheese Directions: 1. **Marinate the Carne Asada:** - In a bowl, combine olive oil, minced garlic, lime juice, cumin, chili powder, paprika, salt, and pepper. - Rub the mixture all over the steak and let it marinate for at least 30 minutes (or up to 2 hours for more flavor). 2. **Cook the Steak:** - Heat a grill pan or skillet over medium-high heat.
Sweet & Spicy Thai Mango Salad – A Bold & Refreshing Dish!
Love Thai flavors? This Thai Mango Salad is the perfect mix of sweet, spicy, and tangy! Made with fresh mango, crisp vegetables, and a zesty dressing, it’s a no-cook summer favorite. Save this healthy recipe for later! #HealthyEating #AsianRecipes #VeganSalads
Sweet & Sticky Hawaiian Chicken: A Tropical Flavor Fest!
Ingredients: 1½ lbs chicken thighs (boneless, skinless) 1 cup pineapple chunks ½ cup pineapple juice ⅓ cup soy sauce ¼ cup honey 1 tbsp brown sugar 1 tbsp rice vinegar 2 tsp minced garlic 1 tsp minced ginger 1 tbsp cornstarch mixed with 2 tbsp water 1 tbsp sesame oil or vegetable oil Green onions and sesame seeds for garnish Instructions: Heat oil in a large skillet over medium heat. Sear chicken thighs until golden brown on both sides. Remove and set aside. In the same skillet, combine pineapple juice, soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger. Bring to a simmer. Stir in cornstarch mixture and cook until sauce thickens. Add chicken back to the skillet and spoon the sauce over. Simmer for 10 minutes until chicken is fully cooked.
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