• 2 (14-ounce) cans fire-roasted tomatoes, drained if you like a thicker salsa
  • 3 cloves garlic, peeled
  • 1 (4-ounce) can diced green chiles
  • 1 bunch (about 2 cups loosely-packed) fresh cilantro leaves
  • 1 cup diced white onion
  • 1 jalapeno, stem removed (and seeded, if you want less heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon sugar (optional, I didn’t use)
  • 1/4 teaspoon black pepper


Pulse all ingredients together in a food processor or blender until smooth, or your desired consistency is reached. Season with additional salt and pepper if needed.

Serve immediately, or refrigerate in a sealed container for up to 3 days.

Cilantro Lime Slaw


  • 1 cup plain greek yogurt
  • 1/2 cup tightly packed fresh cilantro
  • 1/4 cup fresh squeezed lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh black pepper
  • 3 green onions (just the green parts)
  • 2 garlic cloves
  • 1 jalapeno, stemmed and cored
  • 1 bag cole slaw mix


Combine greek yogurt through jalapeno in a blender and puree until smooth. Toss with the cole slaw mix until combined. Season with extra salt, pepper, lime juice if needed.

Crispy Baked Fish Tacos



  • 1/2 cup plain greek yogurt
  • 1 chipotle chili in adobo sauce
  • 1 tablespoon lime juice
  • 1/4 teaspoon fine sea salt


  • 1 cup panko breadcrumbs
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 egg, whisked
  • 1 1/2 pounds firm white fish, such as halibut or cod, cut into 2 inch pieces


  • 12 corn or flour tortillas, warmed
  • 2 fresh avocados, sliced
  • 1 batch Cilantro Lime Slaw
  • Crema
  • Toppings (cilantro, sliced jalapeno, queso fresco, sliced radishes, sliced red onions)


Combine the crema ingredients in a blender and puree until smooth. Set aside.

Heat oven to 375. Spread the panko in an even layer on a jelly roll pan. Bake for 5-7 minutes, giving the pan a gentle shake halfway through until the panko is toasted and a deep golden brown (be careful that it doesn’t burn). Note: to make the panko even crispier, toss the panko it with 1 tablespoon of oil before toasting it.

Transfer the panko to a medium bowl. Add chili powder, garlic powder, cumin, salt, pepper to the bowl with the panko, then whisk until combined.

Whisk an egg in a small bowl. Dip a piece of fish in the egg and coat all sides. Then transfer the fish to the panko mixture and gently press it on so the fish is coated on all sides. Transfer the fish to a parchment lined baking sheet.

Bake the fish for 10 minutes, or until it is cooked through. Internal temperature should be 145. Transfer to a wire rack, then use a for to roughly flake the fish into smaller pieces.

Fill warm tortillas with slaw, fish, crema, avocados and any desired toppings.

Chicken Tacos


  • 4 tablespoons olive oil
  • 2 teaspoons white wine vinegar
  • 2 teaspoons chili powder
  • 2 teaspoons ancho chili powder (or more normal chili powder)
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 2 limes, juiced (about 4 tablespoons)
  • 2 pounds boneless skinless chicken thighs
  • 24 corn or flour tortillas


In a large bowl, mix olive oil through limes to fully combine. Add chicken thighs to marinade and toss together to coat. Cover and refrigerate for 30 minutes.

Heat a large non-stick skillet over medium high heat. Add the chicken and cook until done, about 5-7 minutes per side. Transfer chicken to cutting board and cut into bite sized chunks. Serve in warm tortillas with salsa and cheese.

Carne Asada Tacos

* 2 pounds carne asada
* 4 limes, squeezed
* 1 white onion, chopped
* 1 clove garlic, minced
* 1 teaspoon jalapeno, seeded and diced
* fresh pepper
* 2 tablespoons salt
* 1 teaspoon cumin
* 1 teaspoon chipotle pepper
* 1/2 teaspoon garlic salt
* 1/4 cup cilantro, chopped
* 2 teaspoons red chili flakes
* corn tortillas

# Combine carne asada, lime juice, 1/2 of the onion, garlic and jalapeno in a ziploc bag, marinate no longer than 30 minutes. Chop the cilantro and set aside.
# Mix the salt, cumin, chipotle pepper and garlic salt together. Heat a grill over medium heat. Lay each piece of carne asada on the grill and sprinkle immediately with salt mixture. As soon as the salt liquefies, flip to the other side and repeat. Meat will be on the salty side (althrough not drowning in it). Remove from grill and dice finely.
# In a sauce pan over medium heat, saute the remaining onions over medium heat VERY BRIEFLY (30 seconds). Add meat and cliantro, and stir. Test seasoning and add salt or chili flakes as needed. Remove from heat immediately.
# Serve on top of warm corn tortillas with Fresh Salsa.

Fancy Chicken Fajitas


* 1 1/2 pounds boneless, skinless chicken breasts

* 2 tablespoons olive oil
* 3 tablespoons lime juice
* 2 cloves garlic
* 1 cup packed cilantro leaves
* 1/2 jalapeno, seeded
* Salt and pepper

* 1 tablespoon olive oil
* 1 large onion, peeled and cut into 1/2 inch slices
* 1 green bell pepper, seeded and sliced
* 2 tablespoons olive oil


Flatten chicken breasts to 1/2 inch thickness between two sheets of plastic wrap with a mallet or rolling pin. Even better is to buy the less expensive thinly sliced chicken breasts. Place chicken breasts in glass baking dish. In a blender combine 2 tbsp olive oil, lime juice, garlic, cilantro, jalapeno and salt and pepper. Blend until smooth and pour over chicken. Cover with plastic wrap and let chicken marinate for 30 minutes.

In a large skillet over medium heat oil. Add onions and peppers and cook until they are tender and begin to brown. Transfer to serving dish and put it in the oven to keep warm. Toast flour tortillas for about 30 seconds per side and keep warm in an aluminum foil pocket. Grill the chicken on each side for a few minutes.

To serve, slice chicken into even strips. Serve hot with onions and peppers, grated jack and cheddar cheese, salsa, guacamole, and sour cream. Copyright: Thad’s Recipe Collection

Fresh Margaritas


* 1 part limeade concentrate (or fresh squeezed lime juice)
* 2 parts Squirt
* 1 1/2 parts water
* 2/3 part tequila


Mix together with ice.

Tortilla Chicken Soup


* 1 can chicken broth
* 1 1/2 cups water
* 1 pound chicken breasts, boiled and cubed
* 1 large onion, diced
* 1 red bell pepper, diced
* 1 zucchini, diced
* 6 tiny creamer potatoes, quartered
* 1 large jalapeno pepper, deseeded and diced
* 2 teaspoons cumin
* 1/2 teapoon oregano
* 1/2 cup frozen corn
* 1/2 cup cherry tomatoes, quartered
* 1/4 cup cilantro
* 2 tablespoons fresh lime juice
* 2 corn tortillas, cut into 1/2″ x 2″ strips
* 1 avacado, diced
* monterey jack cheese, grated


Preheat oven to 400º. Place tortilla strips on a greased cookie sheet and bake for 5-10 minutes until crispy.

In a large stock pot combine chicken broth, water, onion, red pepper, zucchini, potatoes, jalapeno, oregano and cumin. Bring to a boil, reduce heat and simmer for 15 minutes. Add corn, tomatoes, cilantro and lime juice. Simmer for an additional 5 minutes. Top with tortilla strips, avacado and cheese.

Note: Next time try using 2 cans chicken broth instead of combination of chicken broth and water, increasing cumin to 3 teaspoons, adding 1-2 teaspoons of chili powder and including sauteed garlic.

Cooking Light Magazine

Tequila Marinated Beef Fajitas


* 1 pound flank steak
* 1/4 cup tequila
* 2 tablespoons fresh cilantro, chopped
* 2 tablespoons fresh lime juice
* 1 tablepoon worcestershire sauce
* 1 teaspoon cumin
* 1/2 teaspoon vegetable oil
* 1/4 teaspoon crushed red pepper flakes
* 2 cloves garlic, minced
* 1 bell pepper, sliced
* 1/2 large red onion, chopped into wedges
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 4 flour tortillas


Combine the tequila, cilantro, lime juice, worcestershire sauce, cumin, oil, pepper, garlic and steak in a zip-lock bag and refrigerate for 1 hour. Remove steak from bag and discard remaining marinade.

Spinkle bell peppers and onions with salt and pepper. In a large skillet over medium high heat, saute the bell pepper in the vegetable oil for 5 minutes. Add the onion and continue to saute for 5 minutes more. Remove the vegetables from the pan.

Add the steak and cook for 5 minutes on each side. Remove from pan and cut into thin slices.

Warm tortillas and add steak and vegetables.

Cooking Light Magazine

Grilled Chicken Tostadas


* 4 boneless, skinless chicken breasts
* 1/4 cup lime juice
* 1/4 cup olive oil
* 1 teaspoon coarse salt
* 1/4 teaspoon pepper
* 8 6 inch tortillas
* 2 red onions, cut into 1/2 inch rounds


Preheat oven to 350?.

Pound chicken breats between two pieces of wax paper until about 1/2 inch thick. Transfer chicken to ziploc bag. Add lime juice, oil, salt and pepper. Refrigerate.

Put tortillas on baking sheet. Brush tops with oil and season with salt and pepper. Bake until crisp and golden, about 10-12 minutes. Cut into strips.

Heat grill to medium high. Grill chicken until browned and cooked through, about 5 minutes per side. Let cool 5 minutes, then cut into strips. Brush onions with oil. Grill until browned, about 3 minutes per side.

Serve tortillas topped with grilled chicken and onions. Serve with chopped lettuce, sliced tomatoes, sliced avacados, fresh cilantro and sour cream.