Fresh Ideas with Leigh Ann - Mission

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Grilled Lime Burritos

4 Mission Burrito Size Flour Tortillas
Mission Chunky Salsa, Medium
1 lb Flank Steak
1/2 cup Lime Juice
1/4 cup Cilantro minced
1/4 cup White Vinegar
2 Tbs Olive Oil
1 Tbs Cayenne Pepper
1 Tbs Black Pepper course ground
3 cloves Garlic minced
2 Bell Peppers sliced, wide sections
2 Medium Onions sliced, circles
Sour Cream
Fresh Avocado slices
Lime wedge

Mix steak, lime juice, cilantro, vinegar, oil, cayenne & black pepper and garlic together. Marinate meat in mixture overnight. Grill bell pepper, onion (approximately 8 minutes) and meat (approximately 12-15 minutes), basting with marinade. Cut vegetables and meat into thin strips. Evenly portion grilled meat and vegetables into 4 warmed tortillas and top with optional garnishes as desired.

Spicy Chicken Tortillas

1 ½ pounds boneless chicken tenders, cut into 2 inch pieces
1 teaspoons sea salt
3/4 cup fresh orange juice
1/2 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/4 cup raisins
1/3 cup chopped blanched almonds
6 Mission Super Size Yellow Corn Tortillas

Preheat oven to 350° F. Drizzle the orange juice over the cubed chicken tenders. Combine the cayenne pepper, salt, cinnamon, and cloves. Sprinkle evenly over the chicken. Top with raisins and almonds. Bake, uncovered, for 20 minutes, basting after 10 minutes. Serve with warm Mission Corn Tortillas.

True Cod with Mango Salsa

1 cup canned fire-roasted tomatoes
1 cup ripe mango, chopped
1/2 onion, diced
1 clove garlic, minced
1/2 small jalapeno, seeded and diced
1/4 cup packed dark brown sugar
1/2 tsp cumin
1 tsp dried oregano
2/3 cup freshly squeezed orange juice
2 tsp kosher salt
1 tsp each sea salt and fresh cracked pepper
4 true cod fillets, 6 ounces each
4 each Mission Burrito Size Flour Tortillas

Preheat oven to Broil. In medium saucepan, combine tomatoes, mango, onion, garlic, jalapeno, brown sugar, cumin, oregano, orange juice, salt and pepper. Cook about 15 minutes, then remove from heat. Place true cod on a greased baking sheet, and broil for about 10 minutes, or until fish flakes easily with a fork. Place fish in warmed tortillas, top with mango salsa and serve.