Fiesta Slaw With Chili Tortilla Strips Recipes

MEXICAN COLESLAW

Steps:

• In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn, cilantro, and jalapeño.
• In a separate small bowl, combine mayo, sour cream, taco seasoning, and lime juice.
• Add mayo mixture to coleslaw mixture and stir to combine.

FIESTA COLESLAW

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, whisk mayonnaise, vinegar, sugar and seasonings. Pour over coleslaw mixture; toss to coat., Refrigerate, covered, until serving. If desired, serve with lime wedges.

SANTA FE SALAD WITH TORTILLA STRAWS

Steps:

• Place dressing and avocado in blender. Cover; blend on medium speed until smooth and creamy.
• Heat oven to 350°F. Spray tortilla with cooking spray; sprinkle with salt and chili powder. Cut tortilla in half, then cut each half crosswise into 1/4-inch strips. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until crisp and golden brown. Set aside.
• Place iceberg and romaine lettuce on shallow serving platter or in large bowl. Sprinkle with tomato, jicama, cheese, olives and tortilla "straws." Serve with dressing.

FIESTA SLAW WITH CHILI TORTILLA STRIPS

Steps:

• METHOD FOR DRESSING:.
• In a small bowl, or measuring cup, whisk together mayonnaise vinegar, lime juice, cumin and salt.
• METHOD FOR TORTILLA STRIPS:.
• Lightly brush one side of tortilla with water; sprinkle with chili powder to taste. Cut into thin strips and place on paper towel-lined microwaveable plate. Microwave on high for 1 minute and 30 seconds, or until crisp.
• METHOD FOR SLAW:.
• In a large bowl, combine cabbage, corn, tomato, carrot, onion, radishes, and cilantro; toss with dressing.
• Line serving platter with lettuce leaves. Top with slaw: garnish with tortilla strips.

FIESTA TORTILLA SALAD

Steps:

• Make dressing:
• Blend all ingredients in blender until smooth. Season to taste with salt and pepper.
• Make salad:
• Heat oil in heavy medium saucepan over medium-high heat. Working in batches, add tortilla strips and cook until crisp, about 4 minutes per batch. Using slotted spoon, transfer to paper towels. Combine cabbage, lettuce, mango, jicama, onion, peppers, pumpkin seeds and cilantro in large bowl. Add tortilla strips. Toss with enough dressing to coat. Season with salt and pepper.