unclear - to review
Serves 1
Directions
- 1Slice bell peppers, then chop cilantro, then bundle the cilantro.
- 2Add rice to a pot, then pour in water and corn, stir.
- 3Cover and cook.
- 4Unscrew the jarred salsa.
- 5Press into the dough and divide the tortilla dough into smaller pieces.
- 6Roll out the tortillas.
- 7Cook the tortillas in a pan.
- 8Add some oil to the pot, then add the chicken breasts and sliced bell peppers, season with salt.
- 9Add the salsa sauce to the pot.
- 10Shred the cooked chicken in the KitchenAid.
- 11Return the shredded chicken to the pot with the sauce.
- 12Place the chicken inside the tortillas and roll them up, then place them in a baking dish.
- 13Bake the flautas in the oven.
- 14Once baked, remove them from the oven, then plate them.
- 15Top with lettuce, cilantro, scallions, avocado, queso fresco, and sour cream.
- 16For day 2, add oil to a pot, then add the diced bell peppers and season with salt.
- 17Add the coconut tomato sauce.
- 18Add the shrimp and cook until fully cooked.
- 19Plate the rice, then add the shrimp and sauce.
- 20Garnish with fresh cilantro and scallions.
- 21For day 3, spread the bean quinoa mixture on a baking sheet, drizzle with oil, and season with salt.
- 22Crisp it up in the oven.
- 23Combine chopped lettuce, scallions, and cilantro in a bowl.
- 24Make the dressing: add salsa and sour cream to a bowl, then stir, and add water.
- 25Reheat the salsa-braised chicken.
- 26Assemble the salad: start with the greens, then add the salsa-braised chicken, the crispy bean quinoa, and the dressing.
- 27Top with avocado, queso fresco, and sliced scallions.
- 28For day 4, add lime juice, oil, and scallions to the jar of salsa, then shake well.
- 29In a bowl, combine the skirt steak with sliced onions and bell peppers, pour the marinade over it, and season with salt.
- 30Mix well, then cover with plastic wrap and let it marinate for 30 minutes at room temperature.
- 31Heat oil in a pan, then add the frozen corn and season with salt.
- 32Sear until charred.
- 33Chop the avocado.
- 34Combine the charred corn, chopped avocado, scallions, lime juice, salt, olive oil, and cumin in a bowl.
- 35Sear the marinated steak in a cast iron skillet until desired internal temperature, also sear the bell peppers and onions until caramelized.
- 36Plate the bean quinoa mixture, then top with sliced steak and the seared bell peppers and onions.
- 37Add the corn salsa.
- 38Garnish with fresh cilantro and flaky salt.
- 39For day 5, slice the tomatoes.
- 40Heat oil in a pan, then add the sliced tomatoes and sear them.
- 41Add the curried coconut milk, then add the tilapia fillets and poach until fully cooked.
- 42Plate the rice, then add the poached tilapia fillets and sauce.
- 43Garnish with fresh cilantro and scallions.
Ingredients
- 1 cup basmati rice
- 0.25 cup frozen sweet corn
- 2 cups water
- 4 small yellow onion
- 6 cloves garlic
- 3 limes
- 2 hearts romaine lettuce
- 1 bunch scallions
- 1 bunch cilantro
- 1 bell pepper
- 3 avocados
- 1 Thai chili or serrano pepper
- 16 oz jarred salsa
- 16 oz can fire-roasted tomatoes
- 4 cups chicken or vegetable stock
- 13.5 oz can full-fat coconut milk
- 15 oz canned black beans
- 15 oz canned kidney beans
- 1 cup quinoa
- 12 flour tortillas
- 1 cup sour cream or Greek yogurt
- 0.25 cup crumbled queso fresco
- 1.75 cups sweet petit corn
- 2 oven-baked flautas
- 2 8-9 oz boneless skinless chicken breasts
- 1 lb skirt steak
- 18 20 large shrimp
- 2 4-oz delicate white fish fillets
- oil
- salt
- cumin
Equipment
knifecutting boardpotspatulameasuring cuppanlidjarbaking dishovenplatekitchen aidtongsbowlsqueezerplastic wraptray
Tips
- prep ingredients ahead of time to cook more efficiently throughout the week
- you can use flank steak instead of skirt steak for the marinade
- you can use store-bought tortillas instead of homemade
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