The ultimate Southwest Mexican seasoning blend to spice up ground beef, chicken, pork, seafood, and grilled meats of all kinds.
Avocado Cucumber Salsa
1 cucumber (peeled, seeds removed, halved and sliced thin)
1 avocado (diced)
1 pint grape tomatoes (quartered)
2 jalapenos (seeds removed, sliced thin)
2 Tbsp. cilantro (chopped)
1 Tbsp. olive oil
¼ cup red wine vinegar
¼ tsp. salt
¼ tsp. pepper
Combine ingredients and mix well. Cover tightly and place in refrigerator for 30 minutes.
Grilled Southwest Chicken
4 – 5 boneless, skinless chicken breasts
Rada Mexican Seasoning as needed
Olive oil as needed
Heat grill to medium heat. Coat chicken breasts with olive oil and evenly coat both sides with Rada Mexican Seasoning. Place on well-oiled grill and cook until juices run clear. Let stand five minute and then slice. Top with Avocado Cucumber Salsa.
Serves 5
Black Beans and Green Chilies*
1 (15 oz.) can black beans (drained and rinsed)
1 (10 oz.) can tomatoes with green chilies
2 Tbsp. cilantro (chopped)
1 lime (juiced)
¼ tsp. salt
¼ tsp. pepper
Combine ingredients and mix well. Place in a bowl and cover tightly. Refrigerate for 30 minutes.
Top Sirloin
1–2 pounds top sirloin
Olive oil as needed
Rada Mexican Seasoning as needed
10–12 flour tortillas
Shredded cheese as needed
Shredded lettuce as needed
Heat grill to medium-high heat. Coat top sirloin with olive oil and evenly coat both sides with Rada Mexican Seasoning. Place on well-oiled grill and cook to desired doneness. Remove from heat and let stand 5-10 minutes. Dice sirloin into small pieces. Heat tortillas on grill; spoon on diced sirloin, Black Bean & Green Chiles, cheese, and lettuce.
*You can substitute Black Beans and Green Chilies mixture with Rada Garden Fresh Salsa Quick Mix (prepared).
Serves 6
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There are many ways to use Rada’s Quick Mixes! Amazing when prepared as directed on the package and equally tasty when used in other recipes too.
Avocado Cucumber Salsa
1 cucumber (peeled, seeds removed, halved and sliced thin)
1 avocado (diced)
1 pint grape tomatoes (quartered)
2 jalapenos (seeds removed, sliced thin)
2 Tbsp. cilantro (chopped)
1 Tbsp. olive oil
¼ cup red wine vinegar
¼ tsp. salt
¼ tsp. pepper
Combine ingredients and mix well. Cover tightly and place in refrigerator for 30 minutes.
Grilled Southwest Chicken
4 – 5 boneless, skinless chicken breasts
Rada Mexican Seasoning as needed
Olive oil as needed
Heat grill to medium heat. Coat chicken breasts with olive oil and evenly coat both sides with Rada Mexican Seasoning. Place on well-oiled grill and cook until juices run clear. Let stand five minute and then slice. Top with Avocado Cucumber Salsa.
Serves 5
Black Beans and Green Chilies*
1 (15 oz.) can black beans (drained and rinsed)
1 (10 oz.) can tomatoes with green chilies
2 Tbsp. cilantro (chopped)
1 lime (juiced)
¼ tsp. salt
¼ tsp. pepper
Combine ingredients and mix well. Place in a bowl and cover tightly. Refrigerate for 30 minutes.
Top Sirloin
1–2 pounds top sirloin
Olive oil as needed
Rada Mexican Seasoning as needed
10–12 flour tortillas
Shredded cheese as needed
Shredded lettuce as needed
Heat grill to medium-high heat. Coat top sirloin with olive oil and evenly coat both sides with Rada Mexican Seasoning. Place on well-oiled grill and cook to desired doneness. Remove from heat and let stand 5-10 minutes. Dice sirloin into small pieces. Heat tortillas on grill; spoon on diced sirloin, Black Bean & Green Chiles, cheese, and lettuce.
*You can substitute Black Beans and Green Chilies mixture with Rada Garden Fresh Salsa Quick Mix (prepared).
Serves 6
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