Local chef shares heart healthy Mexican recipes

Saturday, March 1, 2014 - 12:05am

All this month we've been bringing you heart healthy recipes on Fridays in honor of Heart Health Month. On Newschannel 9 at 6:30 Friday night, Chef Jarrod Snyder with Sierra Providence East showed us how to make some Borderland favorites in a healthier way. Dietician Nydia Flores also came in to help.

Jicama Fries with Cumin Yogurt


1 jicama, skin removed and sliced into thin strips
½ tsp extra-virgin olive oil
1 tsp paprika
½ tsp onion powder
pinch salt
pinch cayenne, optional
Cumin Vanilla Yogurt


1. Toss all ingredients together in a large bowl until fries are well coated. Mix Vanilla Yogurt and Cumin and use as a dip.

Fish Tacos With Mandarin Orange Salsa
Mandarin Orange Salsa Ingredients:
1 (11 oz.) can mandarin oranges, drained and halved (or you can substitute fresh mandarin oranges)
2 Tbsp. chopped red bell peppers
2 Tbsp. chopped fresh cilantro
1 Tbsp. chopped red onion
1/2 Tbsp. finely diced, seeded jalapeno
dash of salt

Taco Ingredients:
2 (6 oz) tilapia filets
2 tsp. blackening powder (or favorite rub)
4 small flour tortillas
1 handful mixed salad greens
1 lime, quartered

To prepare the salsa, gently toss the 5 salsa ingredients together in a large bowl. Set aside.
Place fish on a broiler pan coated with cooking spray; sprinkle fish evenly on both sides with seasoning. Broil 6 minutes or until desired degree of doneness. (You could also grill the fish, or cook it in a skillet.)
Place tortillas in a taco shell mold or use a muffin pan upside down for a mold. Bake on 400 F for 10-15 minutes or until hard. Cool the taco shells at room temp. Top each taco with 1/4 cup greens, 1/4 cup salsa, and 1 piece of tilapia. Sprinkle with a little lime juice, and serve immediately with lime wedges. Feel Free to use a bit of your favorite salsa as well.

Tomatillo Shrimp Cocktail

1 pound peeled, deveined cooked small shrimp
2 tablespoons fresh lime juice
¾ to 1 cup Tomatillo Salsa
2 ripe large avocados, halved, pitted
½ small red onion, chopped into ¼ inch pieces
1/4 cup chopped fresh cilantro, plus several sprigs for garnish
2 tablespoons extra virgin olive oil
1 cup diced peeled cucumber or jícama (or ½ cup of each)
1 ¼ teaspoons salt
Several lime slices for garnish
Tostadas, Chips, or Wonton Chips

1. Toss the shrimp with the lime juice in a large bowl, cover and refrigerate for about 1 hour.
2. Add the salsa to the shrimp to taste. Coarsely mash the pulp of 1 avocado and add it to the shrimp.
3. In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp, along with the cilantro, olive oil, cucumber and/or jícama. Taste and season with salt. Cover and refrigerate if not serving immediately, or up to 4 hours.
4. Peel and dice the remaining avocado and gently stir into the shrimp mixture. Serve the shrimp in sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines to enjoy alongside.

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