Black Bean Soup – Budget Friendly!

This Black Bean Soup recipe is a thick and hearty favorite with tons of flavor. Black beans, veggies and broth simmer with our favorite bold seasonings for a delicious and easy soup!

Serve with a dollop of sour cream, a sprinkle of bacon and your favorite fresh herbs or sliced green onions.

Black Bean Soup in a bowl with a pot and bread in the background

Why We Love This Soup

It’s quick to make!

It’s rich and creamy without the addition of heavy cream and full of veggies and fiber while tasting decadent.

Panera Black Bean Soup has always been a favorite and it has recently been discontinued, I have to admit, I prefer this version!

It’s a budget-friendly soup full of veggies, bacon, beans, and spices, and you can garnish with all your favorite toppings!

ingredients to make Black Bean Soup on a sheet


Black beans are the star of this soup! Canned beans make for an extra quick soup but I’ve included directions for dried beans if you’d prefer.

Bell peppers, onions, celery, and tomatoes are simmered with the beans to create a hearty, filling soup. Add mushrooms, zucchini, corn, or spinach, whatever you have on hand!

Chili powder, paprika, and cumin are all simmered with broth until the flavors blend together! Add your own taco seasoning, fajita seasoning, or even cajun seasoning, whatever you prefer!

Blending ingredients in a pot with black beans and vegetables

How to Make Black Bean Soup

This easy recipe will be ready in no time!

  1. Saute the bacon first, (or try making it in the oven) and cook the veggies in the drippings.
  2. Add the rest of the ingredients (per recipe below) and simmer 20 minutes.
  3. Remove bay leaf and blend a portion of the soup to make the texture thick and creamy.

Mix-ins and Toppings

Black bean soup is made even heartier and tastier with some mix-ins and toppings! Put out bowls of tasty add-ins and let everyone make their own black bean soup!

  • Shredded cheddar cheese or crumbled Cotija cheese
  • Tortilla strips or cornbread crumbles
  • Avocado slices and sliced black olives
  • Sliced jalapenos or diced green chiles
  • Salsa and sour cream
  • Guacamole or nacho cheese

Black Bean Soup in a pot with a spoonful in a laddle


  • Drain and rinse canned beans really well to get all the salt & foam off before adding.
  • Blend a portion of the soup leaving some of the beans and veggies for texture.
  • If your soup is too thick, add broth (a little at a time) and adjust your spices accordingly.


  • Leftovers can be stored in an airtight container in the fridge for 3-4 days.
  • To reheat, simmer on the stove or heat in the microwave for 1-2 minutes or until heated through.
  • Black Bean Soup can be frozen. Cool completely, then ladle into a freezer bags and lay flat to freeze (keeps up to 4 months in the freezer).

Hearty Soups to Try

Did your family love this Black Bean Soup? Be sure to leave a comment and a rating below! 

Black Bean Soup in a bowl with a pot and bread in the background

Black Bean Soup

This soup is hearty, flavorful and will warm you from the inside out on a cold day!
Course Appetizer, Dinner, Entree, Lunch, Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 329
Author Holly Nilsson


  • 4 slices bacon chopped, or 1 tablespoon butter
  • 1 large onion chopped
  • 1 cup celery chopped
  • 1 ½ cups bell pepper (any color) finely diced
  • 4 garlic cloves minced
  • 14 ounces diced tomatoes with juices
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • ½ teaspoon smoked paprika
  • 1 jalapeno pepper seeded, finely diced
  • 2 cups chicken broth low sodium
  • 1 bay leaf
  • 2 cans black beans 19 ounces each, drained and rinsed


  • sour cream, green onions, cilantro optional


  • Heat a large saucepan and add bacon. Cook over medium heat until crisp. Remove from the pan and set aside (reserving fat.)
  • Add onion, celery, bell pepper, and garlic to the bacon fat and cook over medium heat until tender.
  • Stir in remaining ingredients (except bacon) and bring to a boil. Reduce heat, cover, and simmer 20 minutes.
  • Remove bay leaf and discard. Using an immersion blender, blend about half of the soup mixture to thicken. Stir to combine and add in bacon.
  • Serve with sour cream, cilantro, and green onions if desired.


To use dried beans, omit canned beans. Place ½ pound beans in large saucepan along with 1 large onion halved and 2 cloves of garlic whole. Cover with water, bring to boil over medium-high heat. Reduce heat to a simmer and cover. Simmer until beans are tender, about 90 minutes. (Add more water if needed).


Calories: 329 | Carbohydrates: 44g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 762mg | Potassium: 1056mg | Fiber: 15g | Sugar: 7g | Vitamin A: 2449IU | Vitamin C: 97mg | Calcium: 112mg | Iron: 5mg
close up of Black Bean Soup in a white bowl
Black Bean Soup in a pot with writing
Black Bean Soup in a bowl with a title
ingredients to make Black Bean Soup and the finished dish in a bowl with a title

Blackening Seasoning {Only Takes 5 Minutes!}


Homemade recipe for blackening seasoning is perfect on chicken, fish or your favorite meats!

Making blackened seasoning at home with ingredients right from the spice cabinet means you can control the heat and spice levels to your liking.

Blackened Seasoning in a glass jar with spoon

What is Blackened Seasoning?

Blackening seasoning is a savory combination of spices, dried herbs, salt and pepper that’s rubbed directly on meat (and blackened fish). The seasonings cook into the brown sugar, creating a sweet and savory coating that is absolutely next level delicious!

Blackening seasoning also tastes good on roasted potatoes or mixed into mayo for a savory spread for burgers, wraps, and sandwiches!


SPICES Cumin, paprika, onion, garlic, and chili powder all add to the flavor of this seasoning.

SUGAR Brown sugar caramelizes with spices to create a ‘blackened’ look.

Feel free to create your own special signature blend! The spice mix can be switched up by changing the ingredients or amounts! Want some more heat? Add cayenne powder! Prefer it a little milder? Omit the chili powder and skip the cayenne.

Blackened Seasoning in a wooden bowl

How to Make Blackened Seasoning

This spice blend is super easy to mix up, and can keep on the shelf for up to 6 months!

  1. Mix all ingredients in a small bowl.
  2. Store blackening seasoning in a spice jar or mason jar.

How To Use Blackening Seasoning

  • For any kind of meat, pat it dry with a paper towel so the seasoning will stick. Coat the meat thoroughly and evenly before baking, roasting, grilling, or pan-frying.
  • Use to season Tilapia or Salmon, or on roasted root vegetables!
  • Perfect baked potatoes would taste great with blackened seasoning!

Blackened Seasoning mixed in a wooden bowl

Tips for Storing Spices

  • Spices don’t last forever and most will lose their potency after about 6 months.
  • Each spice has a different expiration date, but to keep spices at their peak freshness, leave them in their original containers and keep them in a cupboard away from direct light or extreme temperatures.

More Homemade Spice Blends

Did you use this Blackening Seasoning? Be sure to leave a rating and a comment below! 

Blackened Seasoning in a glass jar with spoon

Blackened Seasoning

Blackened Seasoning is used on fish, chicken or veggies to create a delicious , flavorful crust!
Course Pantry, Seasonings, Spices
Cuisine American
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 6 teaspoons
Calories 8
Author Holly Nilsson


  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon dark brown sugar
  • 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne powder optional


  • Combine spices and brown sugar in a small bowl.


Store in a spice jar or mason jar for up to 6 months. 


Calories: 8 | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 198mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 412IU | Calcium: 6mg | Iron: 1mg
Blackened Seasoning with a title
Blackened Seasoning on a wooden bowl with a title
Blackened Seasoning in a bowl with writing
Blackened Seasoning in a bowl and then one photo in a jar with writing

Homemade Street Tacos with Chicken!

Street tacos can be found in almost any Mexican restaurant throughout the cities across America. Simple but packed with flavor, grilled marinated chicken and your favorite toppings are tucked into soft corn tortillas.

Now you can make chicken street tacos right at home for an easy, fresh and delicious meal!

Chicken street tacos topped with tomatoes, cilantro, jalapenos and limes.

What is a Street Taco?

A street taco is a very basic taco filled with grilled meat, often beef, chicken, pork, or sometimes shrimp or fish. Both the flavors and the ingredients tend to be simple, clean and fresh!

The meat mixture is scooped into a soft corn tortilla and served with onions, cilantro, and pico de gallo (or your favorite fresh toppings).

What are the Best Tortillas?

I travel to Mexico frequently (it’s my happy place) and I am obsessed with Mexican food while I’m there. Upon my travels, I’ve fallen deeply in love with the flavor of a warm soft corn tortilla.

While street taco tortillas are usually corn, flour can be used if it is your preference.

To Serve Street Tacos

These little bundles are often served in twos or threes, so keep the size of the tortilla small, 6 to 8 inches. If you can find them, our store sells little mini 4″ tortillas which are perfect for appetizer night! Tortillas are usually doubled up when serving (this is optional) because corn tortillas can sometimes tear or break and this’ll keep all of the filling in.

I usually heat the tortillas right on the grill or over the gas stove directly over the flame for a few seconds.

Grilled chicken being chopped on a cutting board.

How to Make Street Tacos

Making the best street food right at home is as easy as can be!

Prepare the chicken in the marinade before you leave for work so the chicken is seasoned and super tender! Then serve with a Mexican style salad and fun drinks for a perfect evening.

  1. Prepare the marinade, add chicken and refrigerate at least one hour.
  2. Grill chicken until no pink remains, then chop into 1/2” pieces.
  3. Fill your tortillas (and your plate) and enjoy!

To serve, scoop a little chicken in the center of each taco and then add toppings as desired.

I find chicken thighs always come out juicy but if you prefer, you can use grilled chicken breasts in place of thighs.

Raw chicken being marinaded in a zesty homemade marinade.

The Best Toppings for Street Tacos

This is the part everyone loves the most! So, what goes on a street taco? There are so many tasty add-ons, but here is a list of all-time favorites:

  • Veggies: avocados, tomatoes, shredded cabbage, or shredded lettuce
  • Sauces: guacamole, sour cream, or homemade salsa (or pico de gallo)
  • Cheese: cheddar cheese, Cotija, monterey jack
  • Flavor Booster: jalapenos, onions or black olives

Chicken street tacos with toppings.

Can I Freeze It?

The chicken can be easily frozen after it’s been cooked. Remember to label a zippered bag with the date on it.

Street taco meat should keep in the freezer for about two months. Corn tortillas freeze great as well! Freeze the meat and the tortillas separately.

Taco Night Recipes

Chicken Street Tacos

Simple but packed with flavor, now you can make chicken street tacos right at home!

  • 1 lb chicken thighs (boneless, skinless)
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2 tablespoons lime juice
  • 1/4 cup orange juice
  • 2 cloves garlic (minced)
  • 3 tablespoons olive oil

For serving

  • corn tortillas
  • cilantro
  • pico de gallo
  1. Combine chicken, cumin, oregano, lime juice, orange juice, garlic, and olive oil in a bowl. Marinate at least 1 hour or up to 4 hours.

  2. Grill chicken over medium heat until no pink remains, about 4 minutes per side.
  3. Once cooked, remove chicken and rest 3 minutes. Chop into 1/2″ cubes.
  4. Meanwhile, warm tortillas in the microwave or on a skillet. Top tortillas with chicken and toppings as desired.

Top image - Chicken street tacos topped with tomatoes and cilantro. Top image - chicken chopped on a cutting board.
Top image - chicken chopped on a cutting board. Bottom image - Chicken Street Tacos topped with tomatoes and cilantro.

Easy Homemade Fajita Seasoning

Fajita Seasoning is a quick and easy way to give your cooking some authentic South of the Border flair. This combination of classic Mexican herbs and spices is super simple to make and keeps in the pantry for months.

Smoked paprika is just one of the secret ingredients in this DIY seasoning mix that will give your fajitas that extra flavor bump. A little sugar adds a touch of sweetness to the heat and helps caramelize the meat or veggies in the fajitas as they cook.

Fajita Seasoning being whisked together on a plate.

Why Homemade?

Sure, you can easily find readymade fajita seasoning in stores. However, making your own allows you to adjust the ingredients and proportions according to your taste.

Homemade seasoning mixes are a lot cheaper too, like chili powder and taco seasoning, which are slightly different from Fajita seasoning.

  • Chili powder puts the emphasis on sweet paprika which is made from sweet peppers and is frequently used to flavor dishes like homemade chili of course!
  • Taco seasoning is similar to fajita seasoning but is a bit more bold! This is great sprinkled on chicken or added to soups and of course in traditional ground beef tacos!

All fajita seasoning ingredients on a plate before being combined.

What to Use Fajita Seasoning For

This is an excellent fajita seasoning and can be used in just about any Tex-Mex recipe. Use it as a rub for steak or poultry, or add it into Spanish rice.  Stir it into refried beans or sprinkle over buttered corn on the cob. Everything tastes better with a little fajita seasoning!

You can also mix it with sour cream topping or guacamole. Give your cornbread some zing by adding a teaspoon or two into the batter.

How Long Will It Last?

Chicken fajita seasoning will last up to six months. Store it in a tightly covered glass jar to ensure the herbs and aromatics retain their volatile oils. For best quality, keep it in a cool cupboard, not next to the stove.

A glass jar with homemade Fajita Seasoning.

Delicious Substitutions

The best thing about making your own seasoning mixes is that it allows you to unleash your creativity. Add more ingredients or subtract other, to bring as much, or as little heat or complexity, as you desire. Depending on your preference, consider adding or substituting oregano, celery salt, cocoa powder, turmeric, coriander or chipotle powder.

Who knows? You might wind up developing a signature fajita seasoning! It may even become a cherished family recipe for generations!

Easy Fajita Recipes

Fajita Seasoning

This combination of classic Mexican herbs and spices is super simple to make and keeps in the pantry for months.

  • 1 Tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt (to taste)
  • 1/4 teaspoon cayenne pepper
  1. Add all the ingredients to a small bowl and whisk together.
  2. Store in an airtight container.

A small clear jar with seasoning for fajitas inside.
Top photo - A small clear jar with seasoning for fajitas inside. Bottom photo - spices assembled on a wooden plate.

Grilled Steak Fajitas

These Grilled Steak Fajitas are a delicious summer meal made easy on the barbecue. Flank steak is marinated in a savory fajita sauce and served with sautéed peppers and onions in soft tortillas.

Fresh, easy and delicious, these flank steak fajitas are a fun dinner any time of year!

Grilled flank steak fajitas on a board with toppings

This post is sponsored by Mirum, all opinions expressed are my own.

Steak Fajitas are a great recipe to feed a crowd and loaded with flavor! They’re easy to make and fun to share with a collection of our favorite toppers like Homemade Salsa, sliced jalapenos and cheese!

Like many of you, I’m obsessed with spicy foods including toppers for fajitas (I could literally eat Queso Dip by the bucket full). Unfortunately, along with spicy foods (and summer grilling) comes heartburn. No fun for anyone. I’m not alone; Omeprazole ODT commissioned the “Prevent the Summer Burn” survey of 1,029 American heartburn sufferers and found that 42 percent categorize summer as the worst time for heartburn (and more than half of sufferers claim that outdoor barbecues worsens their heartburn).

I can assure you that I don’t let heartburn stop me from indulging in my summer favorites (like patio parties filled with barbecue ribs and of course steak fajitas)!

Always talk to your doctor or a licensed professional before taking a new medication.

We’re always on the go at this time of year. For me, the best part of summer is time spent having BBQs with our friends and neighbors (and drinking mojitos on the deck). Like 1/3 of sufferers, I find that heartburn can keep me from enjoying summer favorites (both foods and activities)! Being proactive and taking Omeprazole Orally Disintegrating Tablets (also referred to as ODT) daily helps keep heartburn at bay.

ODT can provide affordable relief to those of us that suffer from heartburn two or more days/week, and you can grab it at Walmart (or other retailers) while you’re grabbing your groceries! Find Omeprazole ODT at a retailer near you. If you’re like me, it’s not always easy to remember to take medication on time. Having tablets that can easily dissolve on the tongue means I can keep a stash in my purse and discreetly take them any time and any place (without water). Perfect for someone like me who is on the go all of the time!

Relief can come in as little as 24 hours. (It can take up to 1-4 days for full effect and is not for immediate relief). They’re so convenient, simply place the strawberry-flavored tablet on your tongue and let it dissolve (they’re the same small size shown on the box). Being able to take heartburn medication easily and discreetly makes summers easier and definitely more enjoyable… and allows me to enjoy my favorite summer foods like these steak fajitas!

Use Omeprazole ODT as directed for 14 days to treat frequent heartburn. Do not take it for more than 14 days or more frequently than every 4 months unless directed by a doctor.

Best Steak For Fajitas

The steak we use for beef fajitas is usually flank steak or skirt steak. I love skirt steak, however our store doesn’t always have it so I more commonly use flank steak.

Fajita Marinade

The key to making the best fajitas is leaving time for the beef to marinate. Not only does it add flavor, but the acidity of lime juice can help break down the proteins in the steak, resulting in tender fajita meat. We marinate at least 4 hours or up to 8 hours.

If you’re using a more tender cut of beef (such as ribeye) you’ll want to reduce your marinating time to about 30 minutes.

How To Make Steak Fajitas

To make these steak fajitas:

  1. Marinate: Marinate the flank steak in the fajita marinade ingredients for 4-8 hours.
  2. Grill: Grill steak to medium rare (135-140°F) or to desired temperature. Remember let the steak rest at least 10 minutes before slicing to keep it extra juicy (while you cook the peppers/onions).
  3. Saute: Saute the onions for a few minutes over medium heat. Add peppers and spices, then saute an additional 3-5 minutes or until they’re tender crisp

Once rested, it’s important to cut the flank steak across the grain. You will see the direction of long fibers running down the steak, you want to be sure to cut across the fibers to ensure tender meat.

Sliced flank steak with peppers, onions and tomatoes for making grilled fajitas

Toppings For Steak Fajitas

When making steak fajitas, we put out an array of toppings to enjoy and let everyone dress them up the way they like! Place your steak slices and a spoonful of peppers & onions in soft tortillas and top with desired toppings: .

More Recipes You’ll Love

Grilled Steak Fajitas

Tender steak slices are marinated in a savory fajita sauce and served with satueed peppers and onions in soft tortillas. 


  • 1 1/2 lbs flank steak (or skirt steak)
  • 1/4 cup fresh lime juice
  • 1/4 cup vegetable oil
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt


  • 1 white onion (sliced)
  • 1 green bell pepper (seeded & sliced)
  • 1 red bell pepper (seeded & sliced)
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin

For Serving

  • 8 flour tortillas (8")
  • toppings as desired
  1. Combine beef, lime juice, cumin, chili powder, oregano, garlic, salt and pepper to taste. Marinate at least 4 hours or overnight.
  2. Preheat grill to medium-high heat. Grill the steak 7-9 minutes. Flip over and cook an additional 5-7 minutes or to reach desired doneness. Rest 10 minutes before slicing.
  3. Drizzle onions and peppers with olive oil and season with salt, pepper and cumin.
  4. Heat 2 tablespoons olive oil to a pan and add onions. Cook 3-4 minutes. Add sliced peppers and cook and additional 3-5 minutes or until tender crisp.
  5. Slice steak across the grain. Fill warmed tortillas with steak, peppers and desired toppings.


Taking Omeprazole ODT is simple, 1 dose every 24 hours for 14 days.  Do not take Omeprazole Orally Disintegrating Tablets for more than 14 days and do not exceed more than every four months unless directed to do so by your Physician.

I am excited to have partnered with Mirum to bring you this belly warming recipe.  While I was compensated for this post, all thoughts and opinions are my own.  Working with great brands I love allows me to keep bringing you the great recipes you love!
Beef fajitas just got an upgrade, with these easy authentic flank steak fajitas. We love serving these when it's time to bust out the grill, they couldn't be more delicious! #spendwithpennies #fajitas #steakfajitas #fajitasmarinade #easyfajitas #easysteakfajitas #skirtsteakfajitas
Beef fajitas just got an upgrade, with these easy authentic flank steak fajitas. We love serving these when it's time to bust out the grill, they couldn't be more delicious! #spendwithpennies #fajitas #steakfajitas #fajitasmarinade #easyfajitas #easysteakfajitas #skirtsteakfajitas

Grilled Mexican Corn (Savory, Spicy, and Delicious!)

Mexican Corn (aka Elote) is a unique, tasty way to dress up the bounty of fresh summer corn. Sweet grilled corn on the cob is covered in savory flavors including chile powder and cumin. A dash of lime juice and a sprinkle of cilantro make this side dish absolutely unforgettable!

This is the perfect summer recipe to enjoy on its own or serve next to ground beef tacos or pork carnitas.

Mexican Street Corn on the cobs topped with cilantro and cotija cheeseEasy Mexican Street Corn (Elote)

It’s the rub that make Mexican grilled corn so different from other corn recipes. Made with savory cumin and spicy chile powder it’s the perfect complement to grilled corn on the cob and makes a great side dish to chicken, steak, or ribs!

So, what is Mexican Corn? Mexican street corn also goes by the name ‘elote’ and is sold alongside street tacos by vendors all over Mexico, the American southwest and well into California

It’s a simple mixture of mayonnaise, crema (a thickened Mexican version of sour cream), and spices. Crumbled cotija cheese is generously sprinkled over the slathered grilled corn. The mixture may sound a little bit odd but the results are ridiculously great!

Don’t forget to top with lime and fresh cilantro!

Cotija cheese, spicy mayonnaise and sour cream sauce, and grilled corn on a cutting board.

How to Make Mexican Corn

Making Mexican Corn is as easy as 1, 2, 3. Preheat the grill to medium heat and brush the grate with a little oil to get started.

  1. Prep: Mix together the mayonnaise, cream or sour cream, and seasonings on a shallow plate. Crumble cotija and sprinkle it evenly on another plate.
  2. Grill: Remove husks and silk from corn on the cob. Brush with oil or butter and season with salt and pepper. Grill ears of corn until lightly browned.
  3. Combine: Brush the warm grilled corn with the mayonnaise mixture. Firmly roll in crumbled cotija cheese until coated. Add a squeeze of lime and some fresh cilantro and enjoy!


  • CREMA: You can substitute sour cream in place of crema if you can’t find it.
  • COTIJA: Cotija is a mild Mexican cheese that is most similar to feta (from cow’s milk). Check the deli area of your supermarket and if you can’t find it, substitute feta.
  • ANCHO CHILE POWDER: This chili powder is made from dried poblanos and is different than a regular chili powder you’d add to a beef chili recipe.
  • CILANTRO: This is a love/hate ingredient (I LOVE it so much). If you don’t like cilantro, you can leave it out or add a sprinkle of parsley for color.

Grilled Mexican Street Corn on a baking sheet topped with cheese and cilantro.

More Grilled Vegetables

Mexican Corn (Elote)

Mexican Corn is a unique, tasty way to dress up the bounty of fresh summer corn. A heaping dose of spicy and savory make this side dish absolutely unforgettable!

  • 4 corn on the cob
  • 1 tablespoon olive oil
  • salt & pepper to taste
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream (or crema)
  • 1/2 teaspoon ancho chile powder
  • 1/2 teaspoon cumin
  • 1 tablespoon cilantro (chopped, plus extra for serving)
  • 1/2 cup cotija cheese (or feta cheese)
  • lime wedges
  1. Preheat grill to medium heat.
  2. On a plate, mix mayonnaise, sour cream, chile powder, cumin and cilantro.

  3. Brush corn with olive oil and season with salt & pepper to taste.
  4. Grill 8-12 minutes or until cooked and lightly browned.
  5. Brush corn with the mayonnaise mixture and sprinkle with cheese.

  6. Serve with lime.

Make this easy Mexican corn recipe on the BBQ at home! Once your corn on the cob is grilled, roll in spicy mayonnaise and sour cream sauce and sprinkle with Cojita cheese and cilantro. This easy side dish is perfect for tacos or next to any grilled meat this summer! #spendwithpennies #mexicancorn #elote #cornrecipes #Mexican #grilled
Make this easy Mexican corn recipe on the BBQ at home! Once your corn on the cob is grilled, roll in spicy mayonnaise and sour cream sauce and sprinkle with Cojita cheese and cilantro. This easy side dish is perfect for tacos or next to any grilled meat this summer! #spendwithpennies #mexicancorn #elote #cornrecipes #Mexican #grilled
Make this easy Mexican corn recipe on the BBQ at home! Once your corn on the cob is grilled, roll in spicy mayonnaise and sour cream sauce and sprinkle with Cojita cheese and cilantro. This easy side dish is perfect for tacos or next to any grilled meat this summer! #spendwithpennies #mexicancorn #elote #cornrecipes #Mexican #grilled

Black Bean and Corn Salad (ready in 20 mins!)

Black Bean and Corn Salad is a fresh, crunchy, tangy, and nutritious twist on a traditional corn salad recipe. Beans, tomatoes, corn and peppers are tossed with a tangy vinaigrette and a dash of cumin and chili powder

This is the perfect summer side with grilled BBQ chicken and keeps well in the fridge making for great lunches all week!

Close up of a black bean corn salad garnished with jalapeños, cherry tomatoes, and cilantro.

A Summer Favorite

When produce is fresh I lean towards salads for a big portion of our meals. Salads can have lettuce but many are just a mixture of fresh veggies (like a Cucumber Tomato Salad).

This simple salad starts with grilled corn (or even leftover Boiled Corn on the Cob) cut right off the cob.

How to Cook Corn for Salad

Here are a few of my favorite methods for cooking corn on the cob for this recipe:

You can also use frozen or canned corn for this recipe meaning it’s great any time of year! If using frozen corn it should be defrosted but does not need to be cooked (it’s already been blanched in preparation for freezing).

If using frozen or canned, I sometimes like to broil it to get a bit of char flavor (toss with 2 tsp olive oil) but it’s totally optional.

How to Make Black Bean and Corn Salad

Easy corn and black bean salad is a simple process. It’s as easy as 1, 2, 3!

  1. Combine all dressing ingredients, and set aside to give flavors a chance to develop.
  2. Prep the veggies and combine all ingredients in a large bowl.
  3. Refrigerate for about an hour.

Sprinkle with chopped parsley or cilantro leaves and a slice of avocado or two if you’d like and serve fresh.

To Store Leftovers

Tomatoes, especially after being cut, have a tendency to get mushy in the fridge. If you’re going to be serving this recipe over a period of a few days, add fresh tomatoes to each serving.

Leftovers of this recipe do not freeze well.

More Corny Favorites

Black Bean and Corn Salad

This Black Bean and Corn Salad get a Mexican flair by spicing up the tangy dressing with cumin and chili powder!

  • 3 cups corn kernels ((about 4 cobs of corn))
  • 1 cup black beans (drained & rinsed)
  • 1 cup cherry tomatoes (quartered)
  • 1/2 cup green pepper (diced)
  • 1/2 cup orange pepper (diced)
  • 1/3 cup red onion (diced)
  • 3 tablespoons cilantro (chopped)
  • 1/2 cup Cotija cheese (or feta, optional)


  • 3 tablespoons olive oil
  • 1 lime (juiced)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • salt & pepper to taste
  1. Combine corn, beans, tomatoes, bell pepper and onion in a medium bowl.
  2. Add dressing ingredients and toss to combine. Generously season with salt & pepper. Marinate at least 1 hour.

  3. Top with feta and additional cilantro if desired.


Black bean corn salad is an easy healthy summer recipe full of fresh veggies like corn, black beans, tomatoes, and peppers! Topped with a Mexican flair dressing and feta cheese this delicious side is full of flavor and perfect for your next barbecue! #spendwithpennies #blackbeancornsalad #sidedish #salad #cornrecipe #grilled #healthy
Black bean corn salad is an easy healthy summer recipe full of fresh veggies like corn, black beans, tomatoes, and peppers! Topped with a Mexican flair dressing and feta cheese this delicious side is full of flavor and perfect for your next barbecue! #spendwithpennies #blackbeancornsalad #sidedish #salad #cornrecipe #grilled #healthy

Grilled Chicken Fajitas (with lime marinade)

Grilled Chicken Fajitas are a summertime version of our favorite Chicken Fajita recipe! Tender juicy chicken breasts in a homemade fajita marinade are grilled to perfection and served along with bell peppers and onions.

Wrap these fajitas in soft tortillas and serve alongside Mexican rice or a fresh corn salad for the perfect summer meal!

A pan of grilled chicken fajitas with a spread of toppings ready to serve.

A Mexican Favorite

Everyone loves to see the server bring that sizzling pan of seasoned grilled chicken fajitas to the table, surrounded by strips of red and green bell peppers and onions.

These delicious chicken fajitas are made on the grill, so they’re quick and perfect for a busy weeknight or a hot summer evening!  (This recipe works great for beef or steak fajitas too)!  We load them up with cheese, sour cream, lettuce and jalapeños!

Fajita marinade poured over chicken for making a grilled chicken fajita recipe

How to Make Grilled Chicken Fajitas

These healthy chicken fajitas are seasoned with delicious fresh ingredients like cilantro, lime juice, garlic and cumin.

Fajita Marinade:  Whisk all the ingredients until smooth and add half to the chicken and half of the vegetables and marinate two hours (or longer). If you’d like to make extra, you can even freeze the chicken right in the marinade and once defrosted it can go straight to the grill!

Peppers: To make the peppers easy to grill, cut them into halves or quarters so you can handle them without having them slip through the grates.  Once they’re done, cut them into strips.

Onions: For the onion, I halve it and cut strips while leaving the root intact (almost how you’d cut a bloomin’ onion) and grill it that way.  It cooks through beautifully and there are no little pieces slipping through the grill.

Sliced grilled chicken fajitas with limes and jalapenos

To Grill Chicken Fajitas

  1. Preheat the grill to medium heat and cook the chicken on both sides about 5-7 minutes.
  2. Add vegetables and grill until tender crisp.
  3. Slice the chicken, peppers and onions into strips and serve with your favorite toppings in tender tortillas.

Toppings for Chicken Fajitas

The toppings for chicken fajitas are endless! I try to add a combination of creamy, spicy, crunchy and colorful!

  • Creamy: cheese, sour cream/crema, avocado
  • Fresh: lettuce/cabbage, tomatoes, radish, cilantro
  • Spicy: salsa, jalapenos, pico de gallo
  • Flavorful: olives, green onions, lime wedges,

Serve this easy favorite with a great marinated corn salad or even something simple like chips and salsa or guacamole, just like they do at your favorite neighborhood Mexican restaurant! Ole!

More Mexican Favorites

Grilled Chicken Fajitas

  • 3 chicken breasts
  • 2 bell peppers (halved)
  • 1 green bell pepper (halved)
  • 1 white onion (sliced (see note))


  • 2 cloves garlic
  • 1/4 cup cilantro
  • 1/4 cup lime juice
  • 1/2 teaspoon cumin
  • 3 tablespoons water
  • 3 tablespoons olive oil
  • 1 tablespoon soy sauce
  • salt & pepper to taste

For Serving

  • 8 6" flour or corn tortillas
  • toppings as desired
  1. Whisk all marinade ingredients until smooth.

  2. Pour 1/2 of the marinade over the chicken. Refrigerate for at least 2 hours. Pour remaining 1/2 of the marinade over the vegetables and refrigerate at least 1 hour.

  3. Preheat grill to medium heat. Cook chicken 7-8 minutes per side or until cooked through and chicken reaches 165°F. Add vegetables to the grill and cook just until tender crisp.

  4. Slice chicken and peppers.

  5. Warm tortillas according to package directions. Fill tortillas with chicken, grilled peppers and desired toppings.

For the onion, I cut strips while leaving the root intact and grill it that way.  

It cooks through beautifully and there are no little pieces slipping through the grill.Nutrition information includes chicken, vegetables and 1/3 of the marinade mixture.

REPIN this Delicious Recipe

Chicken fajitas fresh off the grill and surrounded by vibrant veggies!

More Recipes You’ll Love

* Grilled Chicken Cordon Bleu  * Easy Chicken Fajitas * Crockpot Chicken Tacos  *

Grilled Chicken Fajitas! A homemade fajita marinade makes deliciously tender chicken! These are served with grilled peppers & onions and loaded with your favorite toppings for a quick, healthy meal!
Grilled chicken fajitas are a delicious and easy barbecued chicken recipe. Red and green peppers and onions are all grilled until tender. Serve it all in a soft flour tortilla for the perfect summer dinner idea! #spendwithpennies #chickenfajitas #grilledchickenfajitas #grilledchicken #Mexican #fajitamarinade #fajitarecipe
Grilled chicken fajitas are a delicious and easy barbecued chicken recipe. Red and green peppers and onions are all grilled until tender. Serve it all in a soft flour tortilla for the perfect summer dinner idea! #spendwithpennies #chickenfajitas #grilledchickenfajitas #grilledchicken #Mexican #fajitamarinade #fajitarecipe

Perfect Slow Cooker Pork Carnitas (Mexican Pulled Pork)

Crispy Pork Carnitas are slow cooked with spices and a bit of citrus zest until the pork shoulder becomes tender and succulent. The pork is pulled and crisped on the outside for the perfect filler for tortillas or topper for burrito bowls!

Serve this easy dish alongside Mexican Rice or on top of Cilantro Lime Rice with a side of Mexican Grilled Corn. Add in a spoonful of Homemade Guacamole and you’ve got the perfect tableside fiesta!

Crispy Pork Carnitas on a baking sheet ready to serve

Easy Pork Tacos

When it comes to indescribably delicious comfort food, nothing surpasses this carnitas recipe. Succulent and meaty, this dish is inexpensive, yet sensational!

The first time I ever tasted pork carnitas was when my friend Mary from Barefeet in the Kitchen made these amazing carnitas! I think we stood at the stove and ate 3/4 of the recipe right off the pan. So good!

What is Carnitas?

Pork carnitas is Mexican pulled pork the word actually means “little meat,” (but there’s nothing small about the huge flavor you’ll get from this recipe)!

Pork for Carnitas: Carnitas meat is best when made from a pork shoulder roast. Tough and flavorful, this economical cut of meat takes especially well to braising on low heat in the slow cooker. After several hours, the fat has dissolved and the pork becomes fall apart tender. It is shredded, spread out on a cookie sheet and popped under the broiler for a few minutes. The resulting crispy brown edges make the meat incredibly scrumptious.

Traditionally, Mexican pork carnitas are braised in oil or lard but we prefer to cook meat in broth, citrus juices, herbs and spices.

A plate of slow cooker carnitas ready to serve.

Pork for Carnitas

I use a pork shoulder for this recipe. Just like Slow Cooker Pulled Pork or Crock Pot Pork Chops, this recipe needs a nicely marbled fattier cut of pork. As it cooks low and slow it becomes melt in your mouth tender.

A pork tenderloin is great for making roasted or grilled pork tenderloin but it’s not ideal for slow cooking in this recipe as it’ll dry out.

How to Make Carnitas

This is an easy meal to make, but takes planning, like most slow cooker meals. But I promise, authentic carnitas are well worth the wait! Here’s how to make the best ever slow cooker carnita recipe:

  • CITRUS: Use a vegetable peeler to peel strips off the oranges/lime. We add this to the slow cooker in place of the whole rind for great flavor without the bitter pith (the white part of the orange peel). Juice the oranges and limes.
  • PORK: Brown the pork (again, this just adds more flavor) and add to the slow cooker with all of the other ingredients.

slow cooker carnitas ready to be cooked.

  • SHRED: When the meat is fork tender, pull into small chunks (we prefer this over finely shredded).
  • .CRISP:
    • Broil: Spread the shredded meat on a cookie sheet broil until the edges are deep brown and crispy.
    • Stove Top: Add a bit of olive oil to a hot pan and add pork. Do not stir until browned and crisp on one side.
    • Air Fryer: If you have an airfryer, 4-6 minutes at a high temperature (425°F) will produce the perfect crisp.

Instant Pot Pork Carnitas

Proceed as directed in the recipe increasing the broth by 1/2 cup. If browning the pork in the Instant Pot, be certain to deglaze very well before pressure cooking. If you have little brown bits left on the bottom of the IP, you risk getting the dreaded burn notice.

Cook the pork chunks on high pressure for 30 minutes. Allow for natural release 15 minutes. Broil/crisp as directed.

Crispy pork carnitas on corn tortillas

To Serve Carnitas

Ladle on some more of the pot juices and serve with tortillas, a variety of toppings. Pork carnitas are best served rolled in soft corn tortillas topped with veggies or condiments.

A fun way to serve crispy carnitas tacos is to place a variety of toppings on the table and let everyone pick and choose at will. Include bowls of shredded lettuce, chopped cilantro, sour cream, pico de gallo and shredded cheese.

Pork carnitas are savory and filling, so look for side dishes that are fresh, light, and somewhat acidic or sweet. Try serving it with cucumber salad, or a fresh mango salsa for a heavenly and scrumptious repast. Don’t forget the margaritas!

More Mexican Favorites

Pork Carnitas

When it comes to indescribably delicious comfort food, nothing surpasses pork carnitas. Succulent and meaty, this dish is inexpensive, yet sensational!

  • 3-4 lbs pork shoulder
  • 2 tablespoons olive oil
  • salt & pepper to taste
  • 1 large onion (quartered, or two small)
  • 3 cloves garlic
  • 2 large navel oranges
  • 1 lime
  • 1 cup chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 bay leaf
  1. Cut the pork shoulder into large chunks (about 3″). Season with salt and pepper. Heat a large pan and add olive oil. Brown the pork in small batches.

  2. Using a vegetable peeler, peel 4-5 strips of rind off the oranges and 3 strips off the lime. Juice the oranges and lime.

  3. Place pork, citrus juices, peels and spices in the slow cooker with chicken broth and onion.

  4. Cook on high for 4-5 hours or low for 8 hours until the pork is fork tender. Discard bay leaf.

  5. Turn the oven on to broil. Pull the pork into large chunks and place in a single layer on a large pan. Spoon a little bit of juice on top.  Broil 4-5 minutes or until crisp. Stir and add a ladle a little bit more broth. Broil an additional 5 minutes.

  6. Spoon juices from the slow cooker over the pork.
  7. Serve in tortillas with your favorite toppings.

Once slow cooked, the pork can be crisped on broil as directed above or seared in olive oil in a hot pan (without stirring). If you have an airfryer, 4-6 minutes at a high temperature will also produce the perfect crisp.


Easy Shrimp Tacos (30 minute meal)

Shrimp Tacos are a quick meal that everyone loves. Shrimp is tossed in an easy seasoning mixture and cooked until tender and juicy.

Tuck them into corn (or flour) tortillas with some fresh veggies like cabbage and slaw and you’ve got a meal in literally minutes!

Shrimp Tacos with lime

The Perfect Quick Meal

  • Shrimp is a protein that is quick to cook making this dish come together FAST!
  • Tuck these into flour or corn tortillas (or even turn them into a shrimp taco salad).
  • Add in lots of fresh veggies to make them healthy and flavorful!



I use medium shrimp for these tacos and add a homemade taco seasoning. It’s easy and allows you to control the ingredients and the salt. This seasoning can be used for Fish Tacos too), so make extra to keep on hand!

You can either cook these in a pan on the stove or make grilled shrimp tacos.

Instead of ordinary chopped lettuce, a tangy slaw with lime juice and mayo makes these shrimp tacos muy bueno!  Most shrimp tacos with slaw are heavy on the mayonnaise, but this recipe has just enough seasonings added to add the perfect flavor.

Pan of cooked shrimp

How to Make Shrimp Tacos

For the best tasting slaw, prepare it well ahead of time and keep refrigerated so the flavors can all blend. Once the dressing is prepared, use only enough to keep the slaw coated but not soaking so it stays crisp and crunchy!

How to Cook Shrimp for Tacos

  1. Peel and devein the shrimp (and remove tails if desired). Mix with taco seasoning, garlic and lime juice.
  2. On a hot skillet or grill, cook shrimp until they are pink.
  3. Scoop slaw into warm tortillas and add shrimp and desired toppings.

Crazy easy right?! For a low-carb version, scoop slaw into a bowl and top with shrimp!

Handful of Shrimp Tacos

What to Put in Tacos

What can’t go into a taco?

Guacamole, sour cream, homemade salsa are great flavor enhancers!

Olives, jalapenos, and cabbage or coleslaw all make great taco toppings no matter what kind of meat is used. Create a taco bar on the patio for your next get-together and let guests can build their own taco creations…get festive and have fun!

Great Side Dishes

Anything goes with tacos, making it a simple and fun dinner. For an appetizer, serve some tortilla chips with mango salsa and pico de gallo.

Since these are Mexican inspired shrimp tacos, we add in rice and our favorite corn salad! For beverages, offer up some homemade mojitos, or a fun assortment of margaritas like mango margaritas, orange, or strawberry!

More Taco’d Recipes

Handful of Shrimp Tacos

Shrimp Tacos

These spicy shrimp tacos are the perfect go-to for last-minute get-togethers or dinner at home!
Course Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 265
Author Holly Nilsson


  • 1 pound medium shrimp shelled & deveined, tails removed if desired
  • 2 tablespoons taco seasoning bought or homemade
  • ½ lime juiced
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 8 corn tortillas or flour tortillas

Cilantro Slaw

  • 1 cup cabbage finely sliced
  • ¼ cup purple cabbage finely sliced
  • 2 tablespoons cilantro chopped
  • ¼ cup mayonnaise
  • ½ teaspoon cumin


  • Combine all slaw ingredients in a bowl. Refrigerate.
  • Mix shrimp, taco seasoning, lime juice and garlic powder.
  • Heat oil over medium-high heat. Add shrimp and cook 2 minutes, flip and cook an additional 2-3 minutes or until cooked through.
  • Heat tortillas according to package directions.
  • Fill tortillas with slaw, shrimp and desired toppings.


Leftovers should be kept in an airtight container in the fridge for up to 3 days. 
Store shrimp separately from tortillas and toppings. 


Calories: 265 | Carbohydrates: 17g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 194mg | Sodium: 733mg | Potassium: 159mg | Fiber: 2g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 11.5mg | Calcium: 144mg | Iron: 2.3mg
Shrimp Tacos with writing
Shrimp Tacos with title