Mexican spice blend recipes

Fish Tacos:

Ingredients: Firm white fish fillets

1 tbsp Mexican spice blend

1 clove garlic crushed

1/2 tbsp oil

Salt to taste

Squeeze of lime juice

Method: Cut fish into chunks or batons,

add spice blend, garlic, oil and salt, leave to marinate for 10- 20 mins

Grill on hot pan or BBQ until fish is cooked through

Serve with pineapple slaw and chipotle mayo 

Pineapple slaw:

Ingredients: 

1/4 purple cabbage

1/2 small white onion

2 green jalepeño chillies ( or to taste) 

1 small pineapple

1/2 bunch of coriander

1 tsp salt

1 Lime

1 orange 

Method: Shed cabbage on a mandolin or slice finely,

 sprinkle with salt and leave to wilt while preparing the other ingredients

 chop ½ pineapple, chillies, onion and coriander finely.

Blend the other half of the pineapple with the juice of one lime and one orange.

Squeeze excess liquid from the cabbage and mix in chopped pineapple, onion, coriander and jalepeños.

Add dressing to taste. 

Vegetable fajitas

Ingredients: half each: Eggplant; Zucchini; Capsicum; Red onion; 

1 x Tomato

1 clove of garlic crushed 

1 Tbsp Mexican spice blend

1 Tbsp vegetable oil 

Method: Cut all vegetables into or batons, sprinkle eggplant with salt and set aside for 10mins, pat dry with a paper towel. Toss together with all the other vegetables, spice blend, oil and garlic. Grill until cooked, removing each vegetable as it is done, or spread on a baking tray and bake for 20-30 mins in a hot oven or in the air fryer 

Spiced blender mayonnaise

Ingredients: 1 large egg

1 Tbsp lime juice

1 tsp Journey Food Co. Mexican spice blend

1 tsp chipotle in adobo or chipotle chilli powder

1 clove garlic ( crushed) 

1 cup avocado oil or light olive oil

Salt to taste

Method: Place egg, spices and garlic and lime juice to a blender jug, or jar that will fit the blender head, making sure that the ingredients reach the blade.Cover with oil and sit for 15 seconds. Place head of the blender on the bottom or the jug and and blend at high speed. Do not move the blender, As the mayonnaise forms slowly tilt and lift the head until all of the oil is emulsified. Add salt to taste.Keeps up to two weeks in the fridge 

Minced beef taco filling

500gm beef mince

1 large brown onion

2 cloves garlic

1 Tbsp Mexican Spice Blend

I Tbsp tomato paste

1 tin tomatoes

1 tsp salt 

Chop onion into cubes and fry until translucent.

Add chopped garlic and mince meat, fry until mince starts to brown.

Add Mexican spice blend, fry for one minute

Add tomato paste and tinned tomatoes and cook for 20 mins or until mince is fully cooked and the liquid has reduced to the desired consistency.

Serve with tacos, ice berg lettuce, tomato salsa, cheddar cheese, sour cream and chilli sauce. 

Black Bean Nachos

2 tins black beans

1 large brown onion

2 cloves garlic

1 tin tomatoes

1 Tbsp tomato paste 

1 tsp salt

Cut onion into cubes and fry until translucent

Add finely chopped garlic and fry until fragrant. Add spice mix, fry one minute.

Add black beans with liquid, tomato paste and tinned tomatoes. Cook until the liquid has reduced, mashing some of the black beans as they cook. Add salt to taste. 

Serve over corn chips with cheese, tomato salsa, and sour cream 

Huevos Rancheros - Mexican breakfast eggs

1/2 large brown onion

1 cloves garlic

1/2 red capsicum

1-2 fresh chillies or to taste

1 -2 tsp olive oil

1 heaped tsp Mexican spice blend

1 tin diced tomatoes

4 eggs

Dice onion, garlic, capsicum and chilli if using. Add olive oil to a wide fry pan, heat oil and then add onions, garlic, and capsicum and chilli. Cook 10 mins or until softened. 

Add spice mix and fry one minute

Add tomatoes and simmer 5 mins until liquid is reduced. Add salt to taste.

Make four small wells in the tomato mix and crack an egg into each one. Cover and cook for around 3-5 minutes or until cooked to your preference. 

Serve with toast or warm tortillas and grated cheddar cheese. 

Mexican slow cooked pork

2kg pork shoulder

1 onion diced 

4 cloves garlic minced

2 tbsp mexican spice mix 

1 tbsp olive oil

2 Tbsp chipotle chillies in Adobo 

1 tin diced tomatoes 

Juice of 2 oranges 

2 tsp salt 

Place pork in slow cooker with fat side up. Rub spice blend, olive oil and salt over the pork. Add onion, garlic, chipotle ( if using), orange juice and tomatoes 

Cook for 7 hours on high or 10 hours on low 

When pork is cooked remove from the liquid and pull with two forks while still warm. Reduce the cooking liquid and pour over the pulled pork.

Use in tacos, burritos or Mexican rice bowls.