WeeksRations

Carne Asada Tacos with Charred Corn Salsa and Cilantro-Lime Slaw

Overnight-marinated skirt steak grilled hard and sliced thin, served in warm tortillas with a smoky charred corn salsa and a bright, creamy slaw — this batch-cooks beautifully, and leftover steak reheats well in a skillet for a second meal.

25 minutes active cooking (plus overnight marinade)

Ingredients

skirt steak — 14 oz
lime juice — 3 limes
orange juice — 1 orange
garlic — 4 cloves
chipotle peppers in adobo — 2 peppers plus 1 tbsp sauce
cumin — 1 tsp
smoked paprika — 1 tsp
corn tortillas (6-inch) — 8
corn on the cob — 2 ears (or 1.5 cups frozen corn)
jalapeño — 1
cherry tomatoes — 1/2 cup
fresh cilantro — 1 bunch
coleslaw kit (pre-shredded cabbage and carrot mix) — half a 14 oz bag
mayonnaise — 3 tbsp
lime — 1 extra for slaw
honey — 1 tsp
cotija cheese — 2 oz
avocado — 1

How to make it

The night before: blend lime juice, orange juice, garlic, chipotle peppers and adobo sauce, cumin, and smoked paprika into a marinade. Submerge the skirt steak, cover, and refrigerate overnight.
Make the slaw: whisk mayo, juice of 1 lime, honey, and a big pinch of salt. Toss with the coleslaw mix and a handful of chopped cilantro. Refrigerate until serving.
Char the corn: cook corn ears directly over a gas burner or in a dry cast iron skillet until blackened in spots, about 6–8 minutes. Let cool slightly, then cut kernels off the cob. Combine with diced cherry tomatoes, minced jalapeño, chopped cilantro, a squeeze of lime, and salt.
Pull steak from the marinade and pat lightly — leave some coating on. Grill or cook in a screaming-hot cast iron skillet 3–4 minutes per side for medium-rare. Rest 5 minutes, then slice thin against the grain.
Warm tortillas directly over a gas flame or in a dry skillet until charred and pliable. Assemble tacos: steak, charred corn salsa, a spoonful of slaw, sliced avocado, and crumbled cotija.

💡Skirt steak cooks fast and should be eaten medium-rare to medium — overcooking makes it tough. Slice against the grain and you'll get tender, restaurant-quality bites.

Ancho-Rubbed Salmon with Roasted Sweet Potatoes and Garlic-Butter Green Beans

A quick weeknight divergence from the Mexican theme — bold ancho-chili-rubbed salmon fillets seared until lacquered, served alongside caramelized sweet potatoes and garlic-butter green beans with crispy shallots; comes together in under 30 minutes with no marinade needed.

28 minutes active cooking

Ingredients

salmon fillets (skin-on) — 2 fillets, 6 oz each
ancho chili powder — 1.5 tsp
garlic powder — 1 tsp
brown sugar — 1 tsp
smoked paprika — 1/2 tsp
cayenne — 1/4 tsp
sweet potatoes — 2 medium
olive oil — 3 tbsp
chipotle chili powder — 1/2 tsp
green beans (trimmed) — 10 oz
butter — 2 tbsp
garlic — 3 cloves
shallots — 2
lemon — 1

How to make it

Preheat oven to 425°F. Peel and cube sweet potatoes into 3/4-inch pieces. Toss with olive oil, chipotle chili powder, salt, and a pinch of brown sugar. Spread on a sheet pan and roast 22–25 minutes, flipping once, until caramelized.
Mix ancho chili powder, garlic powder, brown sugar, smoked paprika, and cayenne. Pat salmon dry and press the spice rub firmly onto the flesh side of each fillet.
Heat a skillet over medium-high with a thin film of oil. Place salmon flesh-side down and cook 3–4 minutes until a dark crust forms. Flip and cook skin-side down another 2–3 minutes until just cooked through. Remove and rest.
In the same skillet, melt butter over medium heat. Add thinly sliced shallots and cook 3 minutes until golden. Add garlic and green beans, toss to coat, and cook 4–5 minutes until beans are tender-crisp and slightly blistered. Season aggressively with salt and a squeeze of lemon.
Plate salmon over or beside the sweet potatoes, beans alongside, with a wedge of lemon.

Chicken Tinga Tostadas with Refried Black Beans and Iceberg Crunch Salad

Shredded chicken braised in a smoky chipotle-tomato tinga sauce piled onto crispy tostadas with refried black beans — this is the most involved meal of the week and absolutely worth it; the tinga doubles beautifully so you'll have lunch leftovers for days.

45 minutes active cooking

Ingredients

boneless skinless chicken thighs — 1.5 lbs
chipotle peppers in adobo — 3 peppers plus 2 tbsp sauce
fire-roasted crushed tomatoes — 1 can (14.5 oz)
white onion — 1 large
garlic — 5 cloves
dried oregano — 1 tsp
cumin — 1 tsp
chicken broth — 1 cup
tostada shells — 8
canned black beans — 1 can (15 oz)
lard or butter — 1 tbsp
sour cream — 1/4 cup
cotija cheese — 2 oz
avocado — 2
lime — 2
iceberg salad kit (with dressing and toppings) — 1 kit
fresh cilantro — from existing bunch

How to make it

Dice the white onion. Heat oil in a wide saucepan or Dutch oven over medium-high. Sauté onion 6–7 minutes until soft and lightly golden. Add minced garlic and cook 1 minute more.
Add chipotle peppers and adobo sauce, fire-roasted tomatoes, oregano, and cumin. Stir and cook 3 minutes until the sauce deepens in color and smells smoky.
Nestle chicken thighs into the sauce. Pour in chicken broth, bring to a simmer, cover, and cook 25 minutes until chicken is cooked through and tender.
Remove chicken and shred with two forks. Return shredded chicken to the sauce and simmer uncovered 8–10 minutes until the sauce tightens and clings to the meat. Taste and season.
Make refried beans: drain and rinse black beans. Melt lard or butter in a small skillet over medium. Add beans and mash roughly with a fork or potato masher. Add a splash of water or broth, season with cumin and salt, and stir until creamy and spreadable.
Warm tostada shells in a 350°F oven for 4 minutes. Assemble: spread refried beans on each tostada, pile on chicken tinga, top with sliced avocado, crumbled cotija, a drizzle of sour cream, cilantro, and a squeeze of lime.
Dress the iceberg salad kit according to package directions and serve alongside as a crisp, cooling contrast.

💡The tinga sauce is the star — let it reduce properly in the final uncovered simmer so it's thick and intensely flavored, not soupy. Leftover tinga is excellent on eggs, in quesadillas, or over rice the next day.