This mild, slightly chunky salsa is perfect on all your favorite Mexican foods, such as tacos, burritos, burrito bowls, salads, nachos and as a dip with tortilla chips and guacamole.

Get all the best tips and tricks to make this incredibly flavorful Mexican condiment and surprise your family with the best salsa they have ever eaten.

Why You’ll Love This

• Notable: easy salsa recipe made with fresh ingredients that comes together in only 5 minutes and tastes so much better than store-bought salsa
• Main Ingredients: canned tomatoes, white onion, jalapeño peppers, fresh garlic, ground cumin, salt, sugar, cilantro, lime juice
• Cooking Method: no bake
• Nutrients: restaurant style salsa is low in calories but high in flavor
• Cooking Time: 5 minutes
• Pairs well with: tortilla chips, tacos, burritos, nachos, fajitas
• Diets: keto friendly, gluten free, dairy free, vegetarian, vegan
• Special Equipment Needed: food processor

Ingredients

You may have all of these ingredients for this easy homemade salsa recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this easy blender salsa you might want to read the possible variations before deciding on your ingredients.

Salsa Ingredients

• 28 oz can whole tomatoes (including juice)
• 1 small white onion, diced
• 2-3 jalapeño peppers (seeded and chopped)
• 3 garlic cloves (chopped)
• 1 ½ tsp ground cumin
• 1 teaspoon sea salt
• ½ tsp granulated sugar
• ¼ cup fresh cilantro leaves (loosely packed)
• about 3 tablespoon fresh lime juice

Variations and Substitutions

Tomatoes: Use quality cans of plain tomatoes such as Muir Glen. Avoid canned tomatoes that already have herbs or seasonings added.

Onion: You can substitute red onions or use the white parts of green onions (scallions) instead of white onion.

Jalapeño peppers: Fresh jalapenos have varying degrees of hotness. We recommend tasting a small bit of your green pepper to see how hot it is. This way you can make sure your salsa isn’t getting too spicy. If you like a spicier salsa, you can add some of the jalapeño seeds as well or use hot peppers, like habanero peppers or serrano peppers, for example.

Lime Juice: You can substitute fresh lemon juice in a pinch.

WHAT TO MAKE NEXT: If you love Mexican inspired recipes, try our Instant Pot Refried Beans. This perfect Mexican side dish is rich in flavor and has a creamy texture. It’s restaurant-style but better.

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Food Processor — This recipe requires a food processor or blender to achieve the desired consistency of the salsa.

Instructions

This section shows how to make this salsa recipe with canned tomatoes in the food processor, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

COMBINE INGREDIENTS: Firstly, place whole tomatoes and their juices, onion, jalapeño peppers, minced garlic, cumin, sea salt, sugar, cilantro and lime juice into the bowl of a food processor or blender.

BLEND AND REFRIGERATE: Then pulse until ingredients are chopped fine and combined. Do not overmix! Finally, refrigerate for a couple of hours (we recommend at least one hour) to combine flavors.

SERVE: Serve as a dip with chips and guacamole or as a topping for tacos, burritos, or nachos.

WHAT TO MAKE NEXT: If you love homemade tacos then you’ll love our Ground Beef Taco Filling. This scrumptious and keto friendly taco meat is the perfect combination of juicy beef, creamy refried beans and fresh salsa.

HOW TO MAKE SALSA AHEAD

Restaurant style salsa is a great dip to make ahead. Actually, a lot of people recommend making it up to 24 hours in advance to give the flavors a chance to develop. You can store ready made salsa in an airtight container in the fridge for up to 5 days.

Andrea says….

Never buy salsa again! This is the easiest way to make salsa. I love to dip our homemade chicken taquitos in this salsa and a little sour cream.

Recipe Tips

Follow these tips to make the best salsa recipe with canned tomatoes.

• Tip: Use good canned tomatoes. We love Muir Glen brand. Avoid any that already have seasonings or herbs added, like basil for example.
• Tip: Use fresh onions and peppers, not frozen or canned.
• Tip: Pulse the ingredients in the food processor. Be careful not to overmix, because you don’t want to end up with a smoothie.
• Tip: Let flavors blend. Resting time in the fridge will give the flavors a chance to blend together well.

What To Serve With Fresh Tomato Salsa

We love to eat this good homemade salsa all by itself with a bag of tortilla chips. But sometimes you need to serve it as part of a meal. Try one of these delicious recipes:

Appetizers: Use this best homemade salsa recipe for making Loaded Beef Nachos or Easy 7 Layer Dip.

Main Courses: Serve this restaurant style salsa with all your favorite Mexican food such as Crockpot Chipotle Chicken Tacos, Fried Fish Tacos, Chipotle Chicken Burrito Bowls, Sheet Pan Chicken Fajitas, Easy Ground Beef Taco Casserole and Instant Pot Carnitas.

Other Mexican Condiments: Pair this mild salsa with homemade Guacamole, Queso Blanco,or Cilantro Lime Sour Cream.

Sides: We love serving Mexican dishes with homemade Air Fryer Taco Shells, Cilantro Lime Rice or Mexican Rice.

• 

  Easy Guacamole Recipe (No Onion)

• 

  Loaded Beef Nachos

• 

  Air Fried Fish Tacos

• 

  Instant Pot Mexican Rice

More Salsa Recipes

If you love this fresh homemade salsa then you’ll also love our other easy recipes for amazing pico de gallo, mango salsa or Stef’s salsa verde.

• 

  Mild Pico de Gallo Salsa (Chipotle Copycat Recipe)

• 

  Mango Habanero Salsa Recipe

How To Store

Refrigerate: Store leftover salsa in an airtight container or ziploc bag in the fridge for up 5 days. Give it a good stir before serving again.

Freeze: Homemade salsa can be frozen in a freezer safe container, BUT freezing changes the consistency of tomatoes. We therefore recommend draining the salsa in a fine mesh strainer before freezing to remove any excess liquid. However, you still need to expect thawed salsa to have a slightly more watery consistency. The taste of defrosted salsa is still as yummy as it was before freezing.

Defrosting: Thaw salsa in the fridge overnight or for a couple of hours on the counter.

Common Questions

What can I use homemade salsa on?

There are in fact endless possibilities on how to use fresh salsa. We love serving it with beef tacos, fish tacos, burritos, nachos, taquitos, fajitas, or as a dip alongside guacamole and tortilla chips.

Many people don’t enjoy cilantro. Are there any substitutes?

While cilantro is the herb of choice in most Mexican dishes, there are some alternatives for people who are not so fond of its flavor. Have you tried chopped basil, parsley, oregano or mint? Additionally, you can also leave out the herb altogether.

What is the difference between salsa and pico de gallo?

While delicious salsa is usually prepared in a food processor or blender using canned tomatoes, pico de gallo consists of hand chopped fresh tomatoes. Salsa is also more saucy than chunky pico de gallo. However, they are both used in mostly the same way.

How do I get the most juice out of a lime?

Use a citrus juicer, to get the most juice out of a lime. In case you don’t have one, here are some tips for getting the most juice. Roll the lime between your palm and the counter to squish a little before cutting it to juice it. Another trick is to cut your lime into 8 wedges, then squeeze to get juice. 

Print

Salsa Recipe with Canned Tomatoes

Easy to make restaurant style salsa. This mild salsa is perfect on tacos, burritos, burrito bowls, salads, nachos and as a dip.

Course condiment, side, Side Dish, Vegetable

Cuisine American, keto, Mexican, vegan, vegetarian

Keyword canned tomatoes, easy homemade salsa, homemade salsa recipe, jalapeno, mild salsa, restaurant style salsa

Prep Time 5 minutes minutes

Refrigeration Time 1 hour hour

Servings 3 cups

Calories 77kcal

Author Andrea + Stef

Equipment

• food processor or blender
• bowl

Ingredients

• 28 oz can whole tomatoes including juices
• 1 small white onion chopped
• 2-3 jalapeño peppers seeded and chopped
• 3 cloves of garlic chopped
• 1½ teaspoon ground cumin
• 1 teaspoon sea salt
• ½ teaspoon granulated sugar
• ¼ cup cilantro leaves loosely packed
• 3 tablespoon lime juice (or to taste)

Instructions

• Place whole tomatoes and their juices, onion, jalapeño, garlic, cumin, sea salt, sugar, cilantro and lime juice into a food processor or blender.
  
• Pulse until ingredients are chopped fine and combined.
  
• Refrigerate for an hour to combine flavors.
• Serve and enjoy!
  

Notes

Recipe Notes:

• Make sure you don’t buy whole tomatoes with spices added to them. Some canned tomatoes have basil added.
• For spicier salsa, substitute serrano chili peppers or even habanero chili peppers for the jalapeños.
• Omit the sugar, if desired.

Serving Suggestions:

• Serve with chips and guacamole.
• Serve on carnitas tacos, chipotle chicken tacos, fish tacos, burrito bowls or in 7 layer dip

Recipe Suggestions:

Use this salsa in our Beef Taco Filling, the Loaded Beef Nachos or the 7 Layer Dip. Or pair it with our Homemade Guacamole or Pico de Gallo.

Nutrition

Calories: 77kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1158mg | Potassium: 629mg | Fiber: 4g | Sugar: 9g | Vitamin A: 521IU | Vitamin C: 44mg | Calcium: 110mg | Iron: 3mg

The post Salsa Recipe with Canned Tomatoes appeared first on Family Dinners.

When you don’t want to spend much time in the kitchen but still want a tasty Mexican inspired dinner recipe, you can never go wrong with an oven baked sheet pan dinner!

If you love one-pan meals, be sure to take a peek at making these Buffalo Chicken Fries.

SHEET PAN CHICKEN FAJITA INGREDIENTS

You may have all of these ingredients for this easy sheet pan recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this delicious recipe you might want to read the possible variations before deciding on your ingredients. Full recipe in the recipe card below.

• Protein: Chicken breasts (1-2 lbs) marinated in our Chipotle Marinade
• Veggies: red and yellow bell peppers, onion
• Garnishes: Guacamole, avocado slices, Cilantro Lime Sour Cream, pico de gallo, salsa, cilantro
• Etc: Lime, flour tortillas or corn tortillas

POSSIBLE VARIATIONS

MORE WAYS TO SERVE CHIPOTLE CHICKEN

Enjoy this great Chipotle Marinade with so many different recipes:

• Chipotle Chicken Burrito Bowls– A simple lunch (or dinner) dish that is also great for meal prepping.
• Air Fryer Chicken Stuffed Pasta Shells – An easy and delicious way to use the leftover chipotle chicken if you get tired of chipotle chicken tacos.
• Air Fryer Chipotle Chicken Wings – These are so good you won’t want to stop eating them.
• Chipotle Chicken Sheet Pan Fajitas – Making fajitas on a sheet pan is one of the easiest ways to make dinner!
• Chicken and Pineapple Kabobs – Time to fire up the grill for these delicious kabobs.
• Instant Pot Chicken Tortilla Soup – Just dump the ingredients in and you have delicious soup the whole family loves in less than 30 minutes!
• Crock Pot Chipotle Chicken Tacos – Easy chicken tacos with the perfect amount of spice? Yes, please!

Cilantro Lime Rice

Delicious rice that's perfect for adding to burrito bowls, burritos, as a side dish to any Mexican recipe or just with rice and beans.

See Recipe

Cilantro Lime Sour Cream

Tangy sour cream recipe is a perfect complement to spicy Mexican inspired food. Use on rice bowls, burritos, tacos, vegetables or anything you enjoy pairing with sour cream.

See Recipe

INSTRUCTIONS

Follow the full instructions and kitchen tips and quick tips for the best way to make this recipe. Don’t forget to check the prep time and cook time in the recipe card below before you begin.

PREHEAT OVEN: Preheat the oven to 400°F. Spray the baking sheet with cooking spray or line it with parchment paper or foil.

MARINATE CHICKEN: Slice the chicken breasts and vegetables into strips that are about ½ inch thick. Using our chipotle marinade, marinate the chicken and vegetables for at least 30 minutes. If you prefer, you can slice the chicken after it’s been marinated.

PLACE ON BAKING SHEET: Place the chicken pieces and vegetables on the baking sheet in an even layer.

SERVING: Sprinkle sheet pan with fresh lime juice and cilantro. Serve the chicken fajita sheet pan meal with tortillas and your favorite toppings.

STORAGE TIPS

Storing your food properly is important to prevent spoiling or food poisoning.

Refrigerate: Store cooked chicken and vegetables in an airtight container or ziploc bag and refrigerate for up to 3 days if you can’t eat it the next day.

Freeze: Store cooked chicken in an airtight, freezer safe, container. If you’re storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months. We don’t recommend freezing cooked vegetables.

Defrosting: Defrost chicken in the refrigerator overnight.

Crock Pot Chipotle Chicken Tacos

Pin Recipe

Delicious and flavor packed shredded chipotle chicken made in a slow cooker or crock pot. This makes great chicken to put on tacos, burritos, enchiladas, salads and more.

4 hours hours 25 minutes minutes

Check out this recipe

FREQUENTLY ASKED QUESTIONS

Click the questions to see the answer.

Print

Sheet Pan Chicken Fajitas

Delicious and easy fajitas cooked on a sheet pan in the oven. Slice up peppers, onions and chicken and combine with Family Dinners' chipotle marinade for a recipe the whole family will love.

Course dinner, Main Dish

Cuisine American, Mexican

Keyword easy lasagna recipe, fajitas, sheet pan

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Marinade Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 fajitas

Calories 228kcal

Author Andrea + Stef

Equipment

• sheet pan

Ingredients

• 2 large chicken breasts
• 1 recipe Family Dinners Chipotle Marinade
• 1 red bell pepper
• 1 yellow bell pepper
• ½ red onion
• 1 lime

Additional garnishes

• 8 flour tortillas
• ½ cup guacamole
• ½ cup Cilantro Lime Sour Cream
• ½ cup pico de gallo
• 2 cups Cilantro Lime Rice

Instructions

• Slice bell peppers and onions into thin strips.
  
• Remove raw chicken from marinade bag. Slice raw chicken into ¼" strips.
  
• Put vegetables and chicken back into the marinade bag to marinade for 5-30 more minutes.
  
• Preheat oven to 400°F. Spray baking sheet pan with cooking spray.
• Lay chicken pieces flat on baking sheet. Spread out vegetables. Bake for 10 minutes. Flip chicken over and bake for 5 more minutes or until internal chicken temperature is 165°F. Remove from oven.
  
• Serve with flour tortillas, Family Dinners' Cilantro Lime Sour Cream, guacamole and pico de gallo.
  

Notes

1. To get a crispy texture to the top of the vegetables and chicken, brush chicken and vegetables with oil and broil for 2-5 minutes on the top rack once the internal temperature of the chicken has reached 165°. 
2. Toast your tortillas in the oven directly on the rack after you remove the sheet pan from the oven. Once they start to puff up remove them from the oven.

Nutrition

Serving: 2fajitas | Calories: 228kcal | Carbohydrates: 22g | Protein: 15g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 385mg | Potassium: 433mg | Fiber: 3g | Sugar: 4g | Vitamin A: 696IU | Vitamin C: 52mg | Calcium: 59mg | Iron: 2mg

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The post Sheet Pan Chicken Fajitas appeared first on Family Dinners.

Yet we are saving you some money, you don’t have to leave the house, and you can turn your leftovers into our favorite burritos or salads so you aren’t eating the same thing twice!

The chipotle marinade we recommend using on the chicken is packed with smoky flavors like cumin, garlic, chili powder, chipotle peppers, adobo sauce along with a couple other spices.

CHICKEN BURRITO BOWL INGREDIENTS

You may have all of these ingredients for this easy chicken recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this delicious recipe you might want to read the possible variations before deciding on your ingredients. For ingredient amounts, see recipe card below.

• Chicken: We are using chicken breasts marinated in our Chipotle marinade, but you can also use boneless skinless chicken thighs.
• Lime Butter: Our cilantro lime butter really makes it, so don’t skip out!
• Oil: We recommend avocado oil, olive oil or your favorite oil.
• Rice: Cilantro lime rice is our favorite but plain jasmine white rice or brown rice work as well.
• Beans: Use black beans or pinto beans.
• Avocado: Use fresh avocado or guacamole.
• Sour Cream: Cilantro Lime Sour Cream or plain sour cream both work.
• Salsa: Make your own pico de gallo or buy a fresh salsa.
• Cilantro: Sprinkle fresh cilantro over your burrito bowl if you like cilantro.

INSTRUCTIONS

Follow the full instructions and kitchen tips and quick tips for the best way to make this recipe. Don’t forget to check the prep time and cook time in the recipe card below before you begin. Full instructions and ingredients list are in the recipe card below.

HEAT SKILLET: Pour the olive oil into a large skillet and heat over medium heat.

TENDERIZE CHICKEN: While the chicken is marinating, use a meat tenderizer (or rolling pin) to pound the chicken out so that it is about ½ thick. This makes the cooking process quicker, more evenly, and keeps it juicy.

COOK TIME: Cook the chicken breasts for 6 to 7 minutes on each side or until the chicken has an internal temperature of 165 degrees.

REST TIME: Add a tablespoon of cilantro lime butter on top of each chicken breast and allow it to rest for 5 minutes then slice.

SERVE: Build your burrito with your favorite ingredients (salsa, cheese, guac, pico) including our cilantro lime rice, topping it off with a drizzle of cilantro lime sour cream. You can also serve with brown rice if you please.

STORAGE TIPS

Storing your food properly is important to prevent spoiling or food poisoning.

Refrigerate: Store in an airtight container or ziploc bag and refrigerate for up to 3 to 4 days days. These ingredients will store better if you store them in separate containers, as opposed to combined.

Freeze: You can freeze your chicken. Store it in an airtight, freezer safe, container. If you’re storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.

Defrosting: A great way to defrost is in the refrigerator overnight.

LEFTOVERS

If you have leftover chicken or any of the ingredients, consider making one of these tasty recipes:

Air Fryer Mexican Chicken Stuffed Pasta: These make great appetizers or even a main meal. They’re really fun to eat. Crunchy taco shell on the outside and cheesy chicken on the inside.

Chipotle Chicken Salad: Add all your ingredients to a bed of romaine lettuce. Top with salsa.

Chipotle Chicken Tacos: Yum, look how good these look!

Chipotle Chicken Marinade

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Bold, flavorful chipotle marinade that's perfect for chicken, beef or vegetables. Make a double batch and freeze with your meat for an easy meal prep In the future.

35 minutes minutes

Check out this recipe

Cilantro Lime Butter

Pin Recipe

This savory butter is perfect on your favorite chicken or beef once cooked. You can also add to grilled corn or vegetables as well.

15 minutes minutes

Check out this recipe

Cilantro Lime Sour Cream

Pin Recipe

Tangy sour cream recipe is a perfect complement to spicy Mexican inspired food. Use on rice bowls, burritos, tacos, vegetables or anything you enjoy pairing with sour cream.

Check out this recipe

Cilantro Lime Rice

Pin Recipe

Delicious rice that's perfect for adding to burrito bowls, burritos, as a side dish to any Mexican recipe or just with rice and beans.

35 minutes minutes

Check out this recipe

FREQUENTLY ASKED QUESTIONS

Click the questions to see the answer.

Print

Chipotle Chicken Burrito Bowl

Juicy, delicious chipotle marinated chicken pan seared in a skillet and topped with cilantro lime butter. These chicken breasts will become a family favorite. Serve them in a rice bowl, taco, with vegetable sides or make them into burritos. There's no wrong way to eat this chicken.

Course dinner, Main Dish

Cuisine American, Mexican

Keyword chipotle, easy lasagna recipe, skillet

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Assembly Time 10 minutes minutes

Total Time 22 minutes minutes

Servings 4 burrito bowls

Calories 1042kcal

Author Andrea + Stef

Equipment

• 12 inch skillet

Ingredients

• 2 large chicken breasts
• 2 tablespoons Family Dinners Cilantro Lime Butter or unsalted butter
• 2 tablespoons oil (avocado oil or olive oil)
• 1 recipe Family Dinners Chipotle Marinade Click link for recipe. Ingredients include: canned chipotle peppers in adobo sauce, garlic, cumin, coriander, chili powder, oregano, salt, shallot
• 3 cups Cilantro Lime Rice or any cooked rice
• 1 cup salsa
• 2 avocados
• 1 cans black beans rinsed
• ¼ cup Cilantro Lime Sour Cream or plain sour cream
• 1 lime
• ¼ cup cilantro chopped

Instructions

• Heat large skillet over medium heat. Pour olive oil in pan to heat.
• While chicken is in the marinating bag, use a meat tenderizer or rolling pin to pound the breast until it is approximately ½" thick. This helps the chicken to cook quickly and evenly and remain juicy.
  
• Place chicken breasts in skillet. Cook 5-6 minutes on one side, until the bottom side begins to brown. Turn over chicken.
  
• Cook remaining side for 5-7 minutes until chicken is cooked through and the internal temperature is 165°F. Remove from heat.
  
• Place one tablespoon of Family Dinners Lime Cilantro Butter (or regular salted butter) on top of each chicken breast. Allow to rest for 5 minutes.
  
• Fill 4 bowls with rice, black beans, salsa, avocado and top with sliced chicken breast and sour cream. Sprinkle with lime and cilantro.
  

Notes

Do not put your chicken into the skillet until it is fully heated. If you put the chicken into the skillet before the oil and skillet are hot the chicken won’t get a great sear.

Nutrition

Serving: 1burrito bowl | Calories: 1042kcal | Carbohydrates: 141g | Protein: 43g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 666mg | Potassium: 1516mg | Fiber: 16g | Sugar: 4g | Vitamin A: 837IU | Vitamin C: 18mg | Calcium: 117mg | Iron: 4mg

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One thing we love when creating recipes is that you can use the same ingredients to make several different meals. This not only helps to cut costs (because you are reusing the ingredients you have on hand), but it also makes coming up with new dinner recipes easy! The marinade that we use for this chipotle chicken recipe can also be used to make a lot of other Mexican inspired meals like our chicken burrito bowls, chicken wings, quesadillas, fajitas, nachos, and burritos. If you need a low carb option, you can also serve the chicken on a bed of cauliflower rice.

CROCK POT CHIPOTLE CHICKEN INGREDIENTS

You may have all of these ingredients for this easy crock pot recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this delicious recipe you might want to read the possible variations before deciding on your ingredients. Exact ingredient amounts are in the recipe card below.

• Chicken: We are using chicken breasts, but you can also use chicken thighs instead.
• Marinade & Broth: This is the best marinade! We use canned chipotle peppers in adobo sauce, garlic, cumin, coriander, chili powder, oregano, salt, shallot, and chicken broth.
• For Tacos: Cilantro Lime Sour Cream, Mexican cheese, flour (or corn) tortillas, cilantro, black beans

MORE WAYS TO SERVE CHIPOTLE CHICKEN

Enjoy this great Chipotle Marinade with so many different recipes:

• Chipotle Chicken Burrito Bowls– A simple lunch (or dinner) dish that is also great for meal prepping.
• Air Fryer Chicken Stuffed Pasta Shells – An easy and delicious way to use the leftover chipotle chicken if you get tired of chipotle chicken tacos.
• Air Fryer Chipotle Chicken Wings – These are so good you won’t want to stop eating them.
• Chipotle Chicken Sheet Pan Fajitas – Making fajitas on a sheet pan is one of the easiest ways to make dinner!
• Chicken and Pineapple Kabobs – Time to fire up the grill for these delicious kabobs.
• Instant Pot Chicken Tortilla Soup – Just dump the ingredients in and you have delicious soup the whole family loves in less than 30 minutes!

Sheet Pan Chicken Fajitas

Delicious and easy fajitas cooked on a sheet pan in the oven. Slice up peppers, onions and chicken and combine with Family Dinners' chipotle marinade for a recipe the whole family will love.

See Recipe

INSTRUCTIONS

Follow the full instructions and kitchen tips and quick tips for the best way to make this recipe. Don’t forget to check the prep time and cook time in the recipe card below before you begin.

MARINATE CHICKEN: Use a premade chipotle marinade or combine the marinade spices from our fabulous Family Dinners Chipotle Chicken Marinade. Marinade for at least 30 minutes-24 hours in the refrigerator or freeze for up to 3 months. Defrost before putting into the crock pot if you freeze.

ADD CHICKEN AND BROTH: Add the marinated chicken breasts to the bottom of the crock pot and cover with chicken broth.

COOKING TIME: Cover and cook on high for 4 hours or on low for 8 hours.

SHRED CHICKEN: Once the chicken has finished cooking it’s time to shred it. You can do that in a few different ways. The most popular are to shred in the crock pot or remove from the slow cooker and shred on a cutting board. Use two forks to shred it quickly. Then place the shredded chicken back into the pot about 15 minutes so it has time to absorb all of the chipotle flavors.

SERVE: Add the chipotle chicken to your tortillas and top with your favorite taco toppings. We recommend black beans, cheese, and cilantro lime sour cream

STORAGE TIPS

Storing your food properly is important to prevent spoiling or food poisoning.

Refrigerate: Store your crock pot chipotle chicken in an airtight container or ziploc bag and refrigerate up to 3 days if you can’t eat it the next day.

Freeze: Store chicken in an airtight, freezer safe, container. If you’re storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.

Defrosting: A great way to defrost is in the refrigerator overnight.

Chipotle Chicken Marinade

Pin Recipe

Bold, flavorful chipotle marinade that's perfect for chicken, beef or vegetables. Make a double batch and freeze with your meat for an easy meal prep In the future.

35 minutes minutes

Check out this recipe

Cilantro Lime Sour Cream

Pin Recipe

Tangy sour cream recipe is a perfect complement to spicy Mexican inspired food. Use on rice bowls, burritos, tacos, vegetables or anything you enjoy pairing with sour cream.

Check out this recipe

Cilantro Lime Rice

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Delicious rice that's perfect for adding to burrito bowls, burritos, as a side dish to any Mexican recipe or just with rice and beans.

35 minutes minutes

Check out this recipe

FREQUENTLY ASKED QUESTIONS

Click the questions to see the answer.

Print

Crock Pot Chipotle Chicken Tacos

Delicious and flavor packed shredded chipotle chicken made in a slow cooker or crock pot. This makes great chicken to put on tacos, burritos, enchiladas, salads and more.

Course dinner, Main Dish

Cuisine American, Mexican

Keyword chicken, chipotle, crock pot

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Post Cooking Time 20 minutes minutes

Total Time 4 hours hours 25 minutes minutes

Servings 8 people

Calories 327kcal

Author Andrea + Stef

Equipment

• slow cooker

Ingredients

• 1 recipe Family Dinners Chipotle Marinade Use pre-marinated chicken breasts from your fridge or freezer or make a fresh batch.
• 2 lbs chicken breasts 2 lbs of chicken breasts is equivalent to about 4 large chicken breasts.
• 1 cup chicken broth

Taco Ingredients

• ½ cup Cilantro Lime Sour Cream
• 1 cup soft Mexican cheese
• 8 soft taco size flour tortillas
• ¼ cup chopped cilantro
• 1 cup black beans, rinsed

Instructions

• Make marinade. Pour over chicken in a bowl or ziploc bag. Rotate chicken to make sure it's covered in the marinade. Marinade for 30 minutes to 24 hours in the refrigerator or up to 3 months in the freezer. Defrost before cooking.
  
• Place marinated chicken breasts in bottom of slow cooker (Crock Pot).
  
• Add chicken broth to crock pot.
  
• Cover and cook on low for 8 hours or high for 4 hours.
• Remove breasts from slow cooker. Shred then add back into the slow cooker. Let sit for 15 minutes to reabsorb the chipotle juices.
  
• Serve with tortillas, black beans, cheese, cilantro and cilantro lime sour cream.
  

Nutrition

Calories: 327kcal | Carbohydrates: 22g | Protein: 31g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 666mg | Potassium: 600mg | Fiber: 3g | Sugar: 3g | Vitamin A: 238IU | Vitamin C: 4mg | Calcium: 154mg | Iron: 2mg

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You are going to love this chicken wing recipe. It’s flavorful and relatively cheap to make, which means it’s great for weeknight meals or party food. Who doesn’t love good wings? Plus with the big game just around the corner, your guests will definitely be thanking you. Speaking of that, you may also enjoy some Cheesy Jalapeno Dip, Buffalo Chicken Meatballs, or Jalapeño Poppers for your spread.

We are using our famous Chipotle Marinade for the base of this recipe, and recommend you try our Cilantro Lime Sour Cream for the dipping sauce. If you want something hotter to dip them in, you can always melt a little butter in a saucepan and add your favorite sauce, like Texas Pete, as a spicier option.

AIR FRYER CHIPOTLE CHICKEN WINGS INGREDIENTS

You may have all of these ingredients for this easy air fryer recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this delicious recipe you might want to read the possible variations before deciding on your ingredients. Full recipe and ingredients in recipe card below.

• Wings: Drumettes/wings
• Marinade: olive oil, chipotle peppers, adobo sauce, shallot, cumin, coriander, chili powder, oregano, salt, honey
• Dipping: blue cheese dressing, ranch, Cilantro Lime Sour Cream, cilantro

MORE WAYS TO SERVE CHIPOTLE CHICKEN

Enjoy this great Chipotle Marinade with so many different recipes:

• Chipotle Chicken Burrito Bowls– A simple lunch (or dinner) dish that is also great for meal prepping.
• Air Fryer Chicken Stuffed Pasta Shells – An easy and delicious way to use the leftover chipotle chicken if you get tired of chipotle chicken tacos.
• Chipotle Chicken Sheet Pan Fajitas – Making fajitas on a sheet pan is one of the easiest ways to make dinner!
• Chicken and Pineapple Kabobs – Time to fire up the grill for these delicious kabobs.
• Instant Pot Chicken Tortilla Soup – Just dump the ingredients in and you have delicious soup the whole family loves in less than 30 minutes!
• Crock Pot Chipotle Chicken Tacos – Easy chicken tacos with the perfect amount of spice? Yes, please!

Grilled Chipotle Chicken Kabobs

Pineapple, red bell pepper and juicy honey chipotle chicken make the best grilled skewers! Great for grilling indoors or outdoors. Grilled chipotle chicken kabobs are a family favorite.

See Recipe

INSTRUCTIONS

Follow the full instructions and kitchen tips and quick tips for the best way to make this recipe. Don’t forget to check the prep time and cook time in the recipe card below before you begin. Full instructions and ingredients list are in the recipe card below. Full instructions and ingredients list are in the recipe card below.

MAKE MARINADE: Combine all of the spices, chipotle peppers, oil, adobo sauce, shallot, and honey into the food processor or high speed blender.

ADD MARINADE TO CHICKEN: Pour the marinade into a ziplock bag or into a large bowl over the chicken. Mix or toss so the chicken is fully covered.

REFRIGERATE: Place the chipotle chicken wings (covered in the marinade mixture) into to fridge for at least 30 minutes.

PREHEAT AIR FRYER: Allow the air fryer to preheat to 380 degrees. Spray the bottom of the basket with non stick cooking spray.

COOKING TIME: Add the chicken to the basket in a single layer. Spray the tops of the wingettes with vegetable oil, olive oil, or cooking spray. Air fry for 8 minutes, then flip and cook for another 7 minutes.

STORAGE TIPS

Storing your food properly is important to prevent spoiling or food poisoning.

Refrigerate: Store air fryer chipotle chicken wings in an airtight container or ziploc bag and refrigerate for up to 3 days if you can’t eat it the next day.

Freeze: Store in an airtight, freezer safe, container. If you’re storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months. However, we recommend freezing before cooking.

Defrosting: A great way to defrost is in the refrigerator overnight.

FREQUENTLY ASKED QUESTIONS

Click the questions to see the answer.

Print

Air Fryer Chipotle Chicken Wings and Legs

Bursting with flavor, these spicy chicken legs are perfect as an appetizer or a meal.

Course Appetizer, dinner, Main Dish

Cuisine American, Mexican

Keyword air fryer appetizers, air fyer, chicken, chicken legs

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Marinade Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 people

Calories 220kcal

Author Andrea + Stef

Equipment

• Air Fryer

Ingredients

Chicken Wings

• 3 pounds chicken drumettes or wings
• 2 tablespoons honey
• 1 recipe Family Dinners Chipotle Marinade click to see the marinade ingredients

Optional Sides

• ½ cup Cilantro Lime Sour Cream
• ½ cup Ranch Dressing
• ½ cup Chipotle Ranch Dressing
• 2 carrots sliced into carrot sticks
• 2 celery stalks sliced into sticks

Instructions

• Make marinade by blending all marinade ingredients plus the honey together in a food processor.
  
• Pour marinade over chicken in a bowl or ziplock bag. Mix to combine and coat chicken. Refrigerate for 30 minutes to 24 hours. Alternatively, freeze for up to 3 months. Defrost before cooking.
  
• Preheat air fryer to 380°F. Spray bottom of air fryer basket with cooking spray to prevent sticking.
  
• Spray tops of chicken with oil or cooking spray. Cook chicken for 8 minutes. Turn chicken and cook for 7 minutes or until internal temperature of the chicken is 165°F.
  
• Remove chicken drumettes. Serve with Family Dinners Cilantro Lime Sour Cream or your favorite dipping sauce.
  

Notes

• Use our Family Dinners Chipotle Marinade base for lots of different recipes. We recommend following the instructions in the Chipotle Marinade post for preparing and freezing ahead of time.
• You can use full size chicken drumsticks with this recipe. You will need to adjust cooking time. Use a meat thermometer to make sure your chicken is thoroughly cooked to 165°

Nutrition

Calories: 220kcal | Carbohydrates: 4g | Protein: 17g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 67mg | Potassium: 146mg | Fiber: 1g | Sugar: 4g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

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Cilantro Lime Butter is made with just 3 simple ingredients but can be added to a variety of dishes for more of a fresh and zesty flavor. Making your own butter is not hard and you would not believe the extra flavor the lime and cilantro bring in. You can use herbed butters like this one on seafood dishes, such as salmon and shrimp recipes, it’s great for steaks, and we love it on chicken. Let’s not forget that if you are serving dinner rolls you can spread it there too. Another popular option is when you are making grilled vegetables (like fresh summer corn on the cob), or sautéing a variety of veggies in a skillet. The refreshing flavors are really great during the spring and summer months.

Why You’ll Love This

• Notable: amazingly delicious citrus and herb butter that is bursting with flavor, it takes the flavor of grilled meats, fish and vegetables to the next level
• Main Ingredients: salted butter, cilantro, lime juice
• Cooking Method: no bake
• Cooking Time: 5 minutes
• Pairs well with: grilled meats, fish and seafood, dinner rolls, grilled vegetables, ears of corn
• Diets: keto friendly, gluten free, vegetarian, vegan
• Special Equipment Needed: food processor or blender, sharp knife, citrus press

WHAT TO MAKE NEXT: This flavor bursting herb butter tastes especially scrumptious on our Air Fryer Boneless Skinless Chicken Thighs. You’ll love these mouthwatering, juicy and tender chicken thighs cooked to perfection in the air fryer.

Instructions

This section shows how to make cilantro lime butter, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

COMBINE: Firstly, add the room temperature salted butter, lime juice, and cilantro to the bowl of a food processor or high speed blender. Then pulse until the butter is smooth and totally blended. In case you don’t have a food processor you can combine the ingredients for this simple recipe by hand as well.

REFRIGERATE: Afterwards, take the cilantro butter out of the food processor and let it chill in the fridge for at least 10 minutes.

MOLD INTO CYLINDER: After removing the butter from the fridge you can mold it into a cylinder with plastic wrap, parchment paper or wax paper. Return to the refrigerator. Once it’s hardened completely you can slice it into nice round patties. Finally, use your homemade compound butter to flavor meat, fish or vegetables.

WHAT TO MAKE NEXT: If you love adding extra flavor to grilled meats and fish then you’ll love our Lemon Butter. This incredibly yummy compound butter is bursting with fresh citrus and herb flavor. It is especially good on fish and seafood.

How To Store

Refrigerate: Store cilantro butter leftovers in an airtight container or ziploc bag and refrigerate for up to 5 days.

Freeze: Store herbed butters in an airtight, freezer safe, container and freeze for up to 1 month. If you’re storing in a zip top plastic bag, try to get as much air out as possible.

Defrosting: Allow the butter to sit out on the counter for 15-20 minutes before using.

Common Questions

Print

Cilantro Lime Butter

This savory butter is perfect on your favorite chicken or beef once cooked. You can also add to grilled corn or vegetables as well.

Course condiment

Cuisine American, Mexican

Diet Gluten Free, Vegan, Vegetarian

Keyword butter, cilantro butter, cilantro lime butter, herbed butter, how to make compound butter

Prep Time 5 minutes minutes

Refrigeration Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 16 servings

Calories 51kcal

Author Andrea + Stef

Equipment

• Food Processor

Ingredients

• ½ cup salted butter slightly softened
• ¼ cup fresh cilantro
• 1 tablespoon lime juice freshly squeezed

Instructions

• Combine ingredients in a food processor. Blend together. Alternatively, you can cream the butter, cilantro and lime juice together by hand.
  
• Remove butter from food processor and refrigerate until it is moldable.
  
• Shape into a cylinder using plastic wrap, parchment paper or wax paper.
  
• Refrigerate for at least 10 minutes, or until solid.
  
• Slice and serve on top of your favorite meat or vegetables.
  

Notes

After removing the butter from the food processor, you can mold the butter into a cylinder with plastic wrap or wax paper. Once it’s hardened in the refrigerator you can slice it into nice round patties.

If your butter is too liquidy to shape after you’ve combined with cilantro and lime, put in the refrigerator to harden a little bit.

Nutrition

Calories: 51kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 51mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg

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Our mexican-style sour cream sauce goes with just about everything from burritos, tacos, burrito bowls and salads to shrimp tacos and enchiladas.

CILANTRO LIME SOUR CREAM INGREDIENTS

You may have all of these ingredients for this easy cilantro lime sour cream sauce recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this delicious recipe you might want to read the possible variations before deciding on your ingredients.

• Sour Cream: Use your favorite brand or make a homemade dairy free sour cream
• Herbs: fresh cilantro
• Spices: garlic (you can substitute garlic powder if needed), salt
• Etc: fresh lime juice

POSSIBLE VARIATIONS

Try some of these sour cream variations to suit your needs!

Dairy Free: Use our guide to make dairy free sour cream for the base then add the cilantro, lime, garlic, and salt.

Greek Yogurt: Swap the sour cream for your favorite plain Greek yogurt for extra protein or a healthier option.

Mexican Crema: Add some mayo in with the sour cream for a more traditional crema. Authentically crema is usually made with heavy cream and buttermilk.

SERVING SUGGESTIONS

Enjoy this great cilantro lime sour cream with so many different recipes:

• Chipotle Chicken Burrito Bowls– A simple lunch (or dinner) dish that is also great for meal prepping.
• Air Fryer Chicken Stuffed Pasta Shells – An easy and delicious way to use the leftover chipotle chicken if you get tired of chipotle chicken tacos.
• Air Fryer Chipotle Chicken Wings – These are so good you won’t want to stop eating them.
• Chipotle Chicken Sheet Pan Fajitas – Making fajitas on a sheet pan is one of the easiest ways to make dinner!
• Chicken and Pineapple Kabobs – Time to fire up the grill for these delicious kabobs.
• Instant Pot Chicken Tortilla Soup – Just dump the ingredients in and you have delicious soup the whole family loves in less than 30 minutes!
• Crock Pot Chipotle Chicken Tacos – Easy chicken tacos with the perfect amount of spice? Yes, please!

Non-Dairy Yogurt Sour Cream

Homemade dairy free vegan sour cream made with SO Delicious Dairy Free Yogurt. This sour cream is great to substitute for sour cream in baking recipes.

See Recipe

INSTRUCTIONS

Follow the full instructions and kitchen tips and quick tips for the best way to make this recipe. Don’t forget to check the prep time and cook time in the recipe card below before you begin.

COMBINE INGREDIENTS: Add the sour cream, lime juice, garlic, cilantro, and salt to a food processor or high speed blender.

BLEND: Pulse until the sour cream is smooth in consistency.

STORAGE TIPS

Storing your food properly is important to prevent spoiling or food poisoning.

Refrigerate: Store in an airtight container or ziploc bag and refrigerate for up to 3 days if you can’t eat it the next day.

Freeze: Store in an airtight, freezer safe, container. If you’re storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months. Freezing it will result in a change in texture but it won’t go bad.

Defrosting: A great way to defrost is in the refrigerator overnight.

Crock Pot Chipotle Chicken Tacos

Pin Recipe

Delicious and flavor packed shredded chipotle chicken made in a slow cooker or crock pot. This makes great chicken to put on tacos, burritos, enchiladas, salads and more.

4 hours hours 25 minutes minutes

Check out this recipe

FREQUENTLY ASKED QUESTIONS

Click the questions to see the answer.

Print

Cilantro Lime Sour Cream

Tangy sour cream recipe is a perfect complement to spicy Mexican inspired food. Use on rice bowls, burritos, tacos, vegetables or anything you enjoy pairing with sour cream.

Course condiment

Cuisine American, Mexican

Keyword sour cream

Prep Time 5 minutes minutes

Servings 8 servings

Calories 59kcal

Author Andrea + Stef

Equipment

• Medium Bowl

Ingredients

• 1 cup sour cream
• ¼ cup cilantro, chopped
• 1 lime, juiced
• 1 clove garlic
• ¼ teaspoon salt

Instructions

• Combine all ingredients in food processor. Blend to combine.
  
• Cover and store sour cream in the refrigerator for up to 3 days.
  

Notes

Cilantro lime sour cream is a great condiment to drizzle on anything you love. 

Nutrition

Calories: 59kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 96mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg

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Have you been itching to find a copycat recipe for Chipotle’s Cilantro Lime Rice? You are definitely in the right place and you don’t even have to leave your house! We are huge fans of easy meals, and the worst thing is when you have a side dish that takes longer to cook than the main course, just one reason we love making this rice.

Even though this recipe is super simple, the taste is amazing and refreshing compared to other recipes where the rice is more like heavy comfort food and leaves you feeling really full.

CILANTRO LIME RICE INGREDIENTS

You may have all of these ingredients for this easy side dish recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this delicious recipe you might want to read the tips before getting started.

• Rice: Our favorite type of rice to use is white long grain Basmati rice
• Lime Juice: try to use fresh lime juice if possible so you can get the full experience from the flavors
• Spices and Herbs: kosher salt, cilantro. If you love the flavor of cilantro feel free to add more than what we have listed.

PAIRING SUGGESTIONS

Enjoy this great recipe as an addition to a tasty meal, Mexican food, special family dinner, or dinner party with these other recipes:

• Chipotle Chicken Kabobs – perfect in the warmer months when you can grill
• Burrito Bowl– great for meal prepping
• Taco Soup – Pour the soup over this rice.
• Sheet Pan Chicken Fajitas – because who doesn’t love rice with their fajitas
• Crock Pot Chipotle Chicken – these flavors are the perfect match together

INSTRUCTIONS

Follow the full instructions and kitchen tips and quick tips for the best way to make this recipe. Don’t forget to check the prep time and cook time in the recipe card below before you begin.

PREPARE RICE: Cook the rice according to the instructions on the packaging. You can either boil the rice on the stove top, make it in the microwave, or use a rice cooker if you have one. Once it’s ready, fluff with a fork.

Before cooking the white rice, rinse with cool water to help remove the excess starch. Many times by doing this, the rice won’t be as sticky and will have less clumping.

ADD LIME AND CILANTRO: Transfer the cooked rice, if needed, to a mixing bowl that is big enough to stir in the chopped fresh cilantro, lime juice, and salt.

STORAGE TIPS

Storing your food properly is important to prevent spoiling or food poisoning.

Refrigerate: Store in an airtight container and refrigerate for up to 3 days.

Freeze: Store in an airtight, freezer-safe, container. If you’re storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.

Defrosting: For best results, thaw in the refrigerator overnight before serving the rice again.

Reheating: If you want to reheat refrigerated rice, you can add a little water to a saucepan and heat it until it’s warm, or microwave.

Chipotle Chicken Burrito Bowl

Pin Recipe

Juicy, delicious chipotle marinated chicken pan seared in a skillet and topped with cilantro lime butter. These chicken breasts will become a family favorite. Serve them in a rice bowl, taco, with vegetable sides or make them into burritos. There's no wrong way to eat this chicken.

22 minutes minutes

Check out this recipe

FREQUENTLY ASKED QUESTIONS

Click the questions to see the answer.

Print

Cilantro Lime Rice

Delicious rice that's perfect for adding to burrito bowls, burritos, as a side dish to any Mexican recipe or just with rice and beans.

Course Main Dish, Side Dish

Cuisine American, Mexican

Keyword rice

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 people

Calories 1kcal

Author Andrea + Stef

Ingredients

• 2 cups uncooked long grain Basmati rice
• 2 Tablespoons chopped cilantro
• 1 Tablespoon lime juice
• ¼ teaspoon salt

Instructions

• Cook rice according to package instructions.
• Toss rice with lime, salt and cilantro.
  

Notes

• If your rice is very sticky once it’s cooked, you can rinse and drain before adding the other ingredients. 
• Store rice in an airtight container in refrigerator for up to 3 days.
• Freeze rice in an airtight container for up to 3 months. 

Nutrition

Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Sodium: 73mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

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If you don’t mind taking extra time, we have full instructions for cooking these juicy pork carnitas in a slow cooker (crock pot) as well. Pressure cooking saves time by cooking at high pressure but both ways are delicious. And don’t miss our favorite way to make these carnitas crispy without spending a lot of time frying your meat.

So skip the dry rub from traditional carnitas and make them our favorite way.

INSTANT POT CARNITAS INGREDIENTS

You may have all of these ingredients for this easy recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this delicious recipe you might want to read the possible variations before deciding on your ingredients.

• Cut of Meat: Use a cut of pork like pork loin, pork butt, Boston butt, or pork roast.
• Seasoning and Spices: black pepper, salt, onion (yellow onion or red onion not onion powder), garlic cloves, smoky paprika, ground cumin, Mexican oregano or regular oregano, cayenne, jalapeños
• Citrus Juice: orange juice, fresh orange juice or even fresh lime juice

Air Fryer Taco Stuffed Pasta Shells

Carnitas and cheese stuffed into tender pasta shells and cooked in an air fryer to crispy, flavor-bursting perfection.

See Recipe

POSSIBLE VARIATIONS

SERVING SUGGESTIONS

Enjoy this great recipe as an addition to a tasty meal, special family dinner or dinner party with these other recipes:

• TACO TOPPINGS: Sliced purple cabbage, fresh tomatoes, onions, cilantro and queso fresco (soft Mexican cheese), corn tortillas or flour tortillas
• SIDE DISH: Refried beans and rice
• CARNITAS BURRITO BOWL: rice, black beans or pinto beans, shredded cheese or queso fresco, fresh diced tomatoes, onions and cilantro, sour cream, guacamole and pineapple salsa.
• LETTUCE WRAP: Put your favorite taco toppings in a large piece of lettuce and eat as a lettuce wrap.
• EASY BURRITOS: Make easy burritos to freeze or save for later.
• NACHOS: Make some sheet pan carnitas nachos. Serve with a side of pico de gallo, guacamole and some lime wedges.
• ENCHILADAS: Make the best enchiladas with these carnitas.

INSTRUCTIONS

Follow the full instructions and kitchen tips and quick tips for the best way to make this instant pot carnitas recipe. Don’t forget to check the prep time and cook time in the recipe card below before you begin.

PREPARE PORK: Cut your pork into 3 or 4 large pieces so it fits into your Instant Pot.

BLEND SAUCE: Blend up the remaining ingredients in your blender until smooth. This will be your seasoning and cooking liquid.

FILL INSTANT POT: Place pork in the bottom of the instant pot. Pour sauce over the pork. Turn pork to coat.

COOK PORK: Set your cooking time on your Instant Pot to 25 minutes.Make sure your steam valve is set to the sealing position. Once cooking is complete, allow a natural release for 10-15 minutes. The turn the pressure release to the venting positions to release the remaining pressure. Once the remaining steam has stopped you have remove the lid.

SHRED PORK: Using a couple forks, shred your pork. Your pork should be tender and easy to shred. If it isn’t, put the lid back on the Instant Pot and cook for 10 more minutes.

STORAGE TIPS

Storing your food properly is important to prevent spoiling or food poisoning.

Refrigerate: Store carnitas in an airtight container or ziploc bag and refrigerate for up to 3 days if you can’t eat it the next day.

Freeze: Store in an airtight, freezer safe, container. If you’re storing in a zip top freezer bag, try to get as much air out as possible. Freeze for up to 3 months.

Defrosting: A great way to defrost is in the refrigerator overnight.

FREQUENTLY ASKED QUESTIONS

Click the questions to see the answer.

Print

Instant Pot Carnitas

Tender, juicy, crispy on the outside carnitas melt in your mouth and burst with flavor. Made in the instant pot with seasoning mixed up in minutes using a blender! A little spice and a whole lot of flavor!

Course Main Dish

Cuisine Mexican

Keyword carnitas, crispy carnitas, instant pot carnitas

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Servings 8 to 10 people

Calories 169kcal

Author Andrea + Stef

Equipment

• Instant Pot

Ingredients

• 3-4 pound pork shoulder roast pork butt roast
• ½ cup orange juice
• ½ teaspoon black pepper
• 2 teaspoon sea salt
• ½ white onion roughly chopped
• 2 cloves of garlic peeled
• 1 teaspoon smoky paprika
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper
• 2 jalapeños stems removed (and seeds/ribs removed for a milder dish)

Instructions

• Cut the pork roast into sections to fit neatly in the bottom of the instant pot.
  
• In the bowl of a blender or food processor, combine orange juice, pepper, salt, onion chunks, garlic, paprika, cumin, oregano, pepper, and jalapeños. Blend until a fairly uniform sauce forms.
  
• Pour the blender sauce over the pork pieces in the instant pot.
  
• Secure the lid of the instant pot and cook on the manual setting for approximately 30 minutes (additional time required for the pot to pressurize).
• Carefully release the pressure from the instant pot and remove the lid.
• Using two forks, shred the meat (it should fall apart easily).
  
• Transfer the meat to a sheet pan and broil for 3-5 minutes until crisped and brown.
  
• Serve as is or incorporate the meat and remaining juices from the instant pot.
  

Notes

Leftover carnitas can be stored in an airtight container in the refrigerator for 2-3 days or in the freezer for up to 3 months.

No pre-browning required and no need to trim the fat from the pork before cooking. A little fat in the meat helps the carnitas to crisp and brown without drying out during the final broil in the oven.

Broiling isn’t necessary, but it sure adds a lot of flavor and great texture.

For more spice, include the jalapeño seeds and ribbing in the blender sauce.

You do not have to cut the roast into pieces. This helps it cook a bit more quickly. If you’d like to leave the roast whole, increase the instant pot cook time to 60 minutes to ensure it is “fall apart” tender.

Nutrition

Calories: 169kcal | Carbohydrates: 3g | Protein: 21g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 662mg | Potassium: 429mg | Fiber: 1g | Sugar: 2g | Vitamin A: 262IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 2mg

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The post Instant Pot Carnitas appeared first on Family Dinners.

This savory lemon dill vinaigrette is perfect on pasta, salad, as a lemon dill chicken marinade, salmon marinade or a lemon vinaigrette dressing. Whip this delicious lemon dill dressing or marinade up in minutes.

WHAT IS VINAIGRETTE?

A vinaigrette is a mixture of oil and something acidic. It is often used as a marinade or a dressing for salad or pasta. The oil is usual olive oil. The acidic ingredient is usually vinegar or lemon.

This vinaigrette uses lemon, no vinegar. And dill is one of the main seasonings that flavors this recipe. You could substitute the dill for any of your favorite herbs.

HOW TO USE LEMON DILL VINAIGRETTE

• Salmon: To make it a salmon marinade, pour this vinaigrette into a ziplock bag or a container with a lid. Add the defrosted salmon. Shake to cover. Refrigerate for at least 30-60 minutes.
• Chicken: As with the salmon, this lemon dill chicken marinade should be poured into a ziplock and then add the defrosted chicken. Marinade for at least 2 hours up to overnight. You can also pour it over chicken in a crock pot or Instant Pot. My favorite is to marinade overnight then cook using this chicken method.
• Pasta: Use this pasta salad recipe. It’s full of fresh cucumbers, pasta and salmon.
• Veggies: Toss your favorite vegetables in this sauce and grill or roast them.

INGREDIENTS

For ingredient measurements and printable instructions, scroll down to the recipe card.

• Herbs: Use fresh garlic and fresh dill, when you can.
• Lemon: Fresh lemon juice is best. Use either meyer lemons or any type of lemon.
• Sugar: A little sugar makes a big difference.
• Salt + Pepper: I love using fresh ground.
• Oil: Use a good extra-virgin olive oil. If you don’t have that you can use a grapeseed oil, avocado oil or even a vegetable oil or canola.

VARIATIONS

• Parsley: Add 2 tablespoon of fresh parsley in place of the dill. This is great as a marinade on chicken, fish and salmon marinade or even on beef. It’s also excellent tossed with a pasta.
• Make it cheesy: Stir in 1-2 teaspoon of freshly-grated Parmesan into the vinaigrette.
• Add capers: If you love capers this is a fun ingredient to add to your lemon vinaigrette.
• Add dijon: Whisk in a teaspoon dijon mustard. Dijon flavors the dressing very mildly. It helps bring out the other flavors.

---

INSTRUCTIONS

Full ingredients and printable instructions are in the recipe card below.

Combine the sugar and spices. Combine pepper, salt, minced garlic, zest, and sugar in a bowl and whisk to combine.

Whisk in fresh lemon juice. Add fresh squeezed lemon to the dry sugar and spices. Whisk to combine.

Add extra virgin olive oil. Continue whisking vigorously while slowly drizzling the olive oil into the mixture. The vigorous whisking causes the vinaigrette to emulsify, which means that it combines together and doesn’t separate.

Add fresh herbs. Whisk in the fresh dill, or whatever herbs you prefer.

Serve immediately or use as a salmon marinade or lemon dill chicken marinade right away. If you aren’t using, store in a container with a lid so you can shake and mix again before using.

STORAGE

There’s a general misconception that you can’t store or freeze salad dressing but you can! Follow these guidelines for storing it safely.

Refrigerate: Store the lemon dill vinaigrette dressing in an airtight container for up to one week. Shake well to combine before using.

Freezer: Store the vinaigrette dressing in an airtight container or ziplock bag in the freezer for up to 6 months. Defrost in the refrigerator and whisk well before serving.

WHAT TO SERVE WITH LEMON DILL VINAIGRETTE

Enjoy lemon dill vinaigrette with a full meal with these other recipes:

• Bread: Pizza Dough Garlic Knots – These are tasty with everything. YUM!
• Drink: Salted Caramel Hot Chocolate – You can never go wrong with this.
• Dessert: Apple Pie – This needs no introduction!

• 
  Baked Salmon With Lemon And Dill
• 
  Salmon Pasta Salad
• 
  Raw Asparagus Salad With Walnuts
• 
  Tortellini Pasta Salad Recipe

MORE SAUCE RECIPES

If you love to make your own dressings and sauces you’ll love some of our other favorite sauces!

• 
  Garlic Parmesan Sauce
• 
  BBQ Sauce
• 
  Homemade Tartar Sauce
• 
  Easy Italian Salad Recipe With Homemade Salad Dressing

FREQUENTLY ASKED QUESTIONS

How long can you refrigerate lemon vinaigrette?

A fresh lemon vinaigrette or lemon dill vinaigrette can be refrigerated in a sealed container for 3-5 days.

Is lemon vinaigrette gluten free?

Yes, this lemon vinaigrette is gluten free.

Is lemon vinaigrette dairy free?

Yes, this lemon dill vinaigrette dairy free and vegan.

How do you store vinaigrette?

Store vinaigrettes with lemon in a jar or other container with a tight lid. Shake before using again.

Print

Lemon Dill Vinaigrette

Flavorful lemon dill vinaigrette dressing is perfect for pasta, marinades on fish or chicken, or as a salad dressing.

Course condiment, Salad

Cuisine American

Keyword lemon dill vinaigrette

Prep Time 10 minutes minutes

Servings 6

Calories 255kcal

Author Andrea + Stef

Ingredients

• ½ teaspoon freshly ground coarse black pepper
• ½ teaspoon sea salt
• 2 cloves garlic finely minced
• ¼ cup fresh lemon juice
• 1 teaspoon lemon zest
• 2 ½ teaspoons granulated sugar
• ½ cup lemon olive oil
• 2 tablespoons fresh dill finely minced

Instructions

• Combine pepper, salt, minced garlic, lemon juice, zest, and sugar in a bowl and whisk to combine.
• Continue whisking vigorously while slowly drizzling the olive oil into the mixture. The vigorous whisking causes the vinaigrette to emulsify, which means that it combines together and doesn't separate.
• Whisk in the fresh dill.

Nutrition

Calories: 255kcal | Carbohydrates: 4g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Sodium: 292mg | Potassium: 28mg | Fiber: 1g | Sugar: 3g | Vitamin A: 18IU | Vitamin C: 7mg | Calcium: 6mg | Iron: 1mg

The post Lemon Dill Vinaigrette appeared first on Family Dinners.