Healthy Mexican Recipes from Loteria Grill's Chef Jimmy Shaw

Check out these super yummy, super healthy, and super easy recipes from Loteria Grill's Chef Jimmy Shaw.



Hot spot Loteria Grill - Los Angeles, CA
Chef Jimmy Shaw cooks up tacos that stars can enjoy without guilt. Authentic Mexican dishes like this one are flavorful and naturally lowfat, he says.

Serves 4

INGREDIENTS

• 3 tablespoons vegetable oil, divided
• 2 cups fresh white or yellow corn kernels
• 1 cup chopped white onion
• 3 cloves garlic, finely chopped
• 4 medium tomatoes, roughly chopped
• 3 medium zucchini, diced
• 1 cup canned black beans, rinsed and drained
• 4 leaves fresh epazote (or 1 teaspoon fresh oregano), finely chopped
• 1/4 teaspoon freshly ground black pepper
• 8 warm corn tortillas
• 1/4 cup tomatillo (green) salsa
• 8 teaspoons grated Monterey Jack cheese (or queso fresco)

PREPARATION

1. Heat half of oil in a large skillet over high heat. Toast corn 5 minutes, stirring; season with salt. Remove corn; set aside. Heat remaining 1 tbsp plus 1 1/2 tsp oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes. Add garlic; cook 1 to 2 minutes. Add tomatoes; cook 10 minutes. Add zucchini; cook until tender, 10 to 12 minutes; season with salt. Add corn, beans, epazote and pepper. Cook 3 minutes. Split filling among tortillas; top each with 1 1/2 tsp salsa and 1 tsp cheese.

The skinny

460 calories per 2 tacos, 15.6 g fat (2.2 g saturated), 72 g carbs, 12.2 g fiber, 13.8 g protein






Fiber-rich jicama is crunchy and refreshing; its texture is similar to an apple's. Sub chef Shaw's salad for classic Waldorf at your next picnic. No mayo means less fat, while chile powder and cheese add major flavor.

Serves 4

INGREDIENTS

• 1 medium jicama (1 1/2–2 pounds), peeled and cut into 1/2-inch cubes
• 2 teaspoons extra-virgin olive oil
• 3 tablespoons fresh lime juice
• 3/4 teaspoon chipotle chile powder (or 1 1/2 teaspoons ancho chile powder)
• 1/2 teaspoon salt
• 25 fresh mint leaves, cut into thin strips
• 2 tablespoons queso añejo (or feta or goat cheese)

PREPARATION

1. Combine jicama and oil in a bowl and toss well. Add lime juice, chile powder and salt. Toss to coat. Divide salad among 4 small bowls, then sprinkle each with 1/4 of mint and cheese right before serving.

The skinny

111 calories per serving, 5 g fat (1.5 g saturated), 16.2 g carbs, 8.5 g fiber, 3.4 g protein


- Article, recipe and pics courtesy of self.com.