Salsa

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Ingredients 

• 3-4 ripe roma tomatoes

• 1 can whole or crushed tomatoes

• 1 jalapeno, (stem + seeds removed, for less heat)

• 1 onion, quartered 

• 5 cloves of garlic

• 1 bunch of cilantro leaves, roughly chopped

• Juice of ½ lime

• Salt

Recipe

1. In a heavy bottom large skillet, place the roma tomatoes, jalapeno, onion, and garlic cloves. Allow the ingredients to cook on high-heat without turning until vegetables are charred.on one side then, turn and repeat on the other side, until the ingredients are completely charred.

2. Once they are well charred, place the ingredients on a plate and allow them to cool completely

3. Once cooled, add the charred ingredients to a food processor. Add the can of tomatoes, cilantro leaves, lime juice and salt. Puree until just combined. Do not over blend. Season to taste.

4. Store for up to 1 week refrigerated in an airtight container.

Fish Tacos

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Ingredients 

Fish

• 1 lb. cod filets or any firm white-fleshed fish

• ½ teaspoon cumin

• ½ teaspoon chili powder

• ¼ teaspoon garlic powder

• Salt and Pepper

• ¼ cup of cilantro roughly chopped, for garnish

• ½ lime, wedged, for garnish

Lime Cilantro Crema 

• 1 ripe avocado

• A handful of cilantro, stem and leaves

• Juice of ½ of a lime

• ¼ sour cream, (or greek yogurt)

• ¼ cup light mayo 

• 2-3 dashes of your favorite hot sauce ( I used Cholula) 

• Salt

• 2- 3 tablespoons of water

Chipotle Crema

• ¼ cup mayo

• ¼ sour cream, (or greek yogurt)

• ¼ cup light mayo 

• Juice and zest of 1 lime

• 1 chipotle in adobo

• 2- 3 tablespoons of water

• Salt

Cilantro Lime Slaw 

• ¼ cup of light mayo

• ¼ cup chopped fresh cilantro

• ½ lime , zested and juiced

• 1  cup green and, or red cabbage, shredded

Recipe

Crema

1. Make both or one of the crema of your choice. In a food processor add all the ingredients from the crema and pulse it until smooth. If the crema is too thick, add more water, a tablespoon at a time, until it reaches desired thickness

2. Pour into a separate bowl, cover and refrigerate until serving. 

Cilantro Lime Slaw

1. In a medium sized bowl, add the shredded cabbage, cilantro, lime zest, juice and mayo, toss it until combined.

2. Cover and refrigerate the slaw until needed.

Fish

1. Combine all the seasonings in a small bowl.

2. Season the fish liberally with salt, then sprinkle the seasoning mixture all over and rub it into the fish.

3. Lightly oil a grill pan, and cook the fish 4-5 minutes on each side, or until the fish is opaque and completely cooked through. Using a fork, flake the fish into large chunks.

4. Char the tortillas over an open flame on the burner or in a dry skillet.  If you're charing over an open flame,  use low heat and keep an eye on it as they will charr quickly. 

5. Assemble tacos. Begin with the fish, add a handful of the slaw and drizzle the crema. Finish with a wedge of lime and chopped cilantro.

Huevos Rancheros

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Ingredients 

• 4 corn tortillas

• 2 eggs, fried

• 1 (15 oz.) can of beans of your choice

• 1 1/2  cup of Salsa

• ½ avocado, sliced

• Salt and pepper

• ¼ cup of cilantro leaves, garnish

• Hot sauce * optional 

• Cotija cheese, for garnish *optional 

Restaurant Style Salsa

• 3-4 ripe roma tomatoes

• 1 can whole or crushed tomatoes

• 1 jalapeno, (stem + seeds removed, for less heat)

• 1 onion, quartered 

• 5 cloves of garlic

• 1 bunch of cilantro leaves, roughly chopped

• Juice of ½ lime

• Salt

Recipe

Restaurant Style Salsa

1. In a heavy bottom large skillet, place the tomatoes, jalapeno, onion, and garlic cloves. Allow the ingredients to cook on high heat without turning,  until vegetables are charred. Turn and repeat on the other side, until the ingredients are completely charred.

2. Once charred, place the ingredients on a plate and allow them to cool completely

3. Add the charred ingredients to a food processor. Add the can of tomatoes, cilantro leaves, lime juice and salt. Puree until just combined. Do not over blend. Season to taste.

Assemble

1. In a medium sized saucepan add beans, salsa and salt. Stir mixture and bring to a simmer. Cook until most of the liquid has absorbed.

2. Char the tortillas over an open flame on the burner or in a dry skillet over medium-high heat. Keep warm.  If you're charing over an open flame,  use low heat and keep an eye on it as  they will charr quickly. 

3. Fry the two eggs, and set aside. 

4. To assemble, add 2 tortillas to each plate, divide the bean mixture and the fried eggs and avocado. Garnish with additional salsa, cilantro, cotija cheese and hot sauce if desired.

Chipotle Orange Chicken Tacos

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Ingredients 

Tacos :

• Olive oil

• 1 ½ lbs boneless, skinless chicken thighs

• Salt and Pepper

• 5 cloves garlic, smashed

• 1 teaspoon dried oregano

• Salt

• 2-4 chipotle peppers in adobo, chopped

• 1/2 cup orange Juice

• Juice of 1 lime

• 1/4 cup fresh cilantro, chopped

• Corn Tortillas

Spicy Pineapple Slaw

• 2 cups shredded purple cabbage

• 1 cup fresh pineapple chunks

• 1 jalapeño, chopped, and seeded, if desired

• 1/4 cup fresh cilantro, chopped

• Juice and zest of 1 lime

• Juice of half an orange

• Salt

• 1 lime, cut into wedges

Recipe

1. To make the slaw, in a bowl combine lime zest, juice, orange juice, cabbage, pineapple, cilantro, and jalapeno if using. Toss until coated, cover and refrigerate until service.

2. In a pressure cooker, add the chicken, garlic, oregano, salt, adobe peppers, and orange juice. Cover and cook on high pressure/manual for 10 minutes. Use the natural or quick release function and release the steam for 5 minutes. 

3. Shred with two forks. Stir in the lime juice and cilantro. 

4. Char the tortillas over an open flame on the burner or in a dry skillet over medium-high heat. Keep warm.  If you're charing over an open flame,  use low heat and keep an eye on it as  they will charr quickly. 

5. Spoon chicken into warm tortillas and top with slaw, and serve with wedged lines.

Chicken Tinga Tinga Tacos

If there is one cuisine I can have over and over again, it would be Mexican. I love the combination of flavors , from the salt to the sweet and heat, everything comes together in a perfect harmony. These Chicken Tinga Tinga tacos are the perfect example! 

I dare you to eat just one! From the spicy sauce to the layer of toppings, this is the taco recipe you didn't know you needed! 

The sauce is made with adobo peppers, and fire roasted tomatoes that gives a kick and a layer a sweetness to the sauce. Top a nice bowl of rice, or drizzle some on your morning eggs! Delicious!!

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Ingredients 

Tacos :

• Olive oil

• 1 ½ lbs boneless, skinless chicken thighs

• Salt and Pepper

• 1 yellow onion, roughly chopped

• 3 cloves garlic, roughly chopped

• 2-3 chipotle peppers in adobo sauce, chopped

• 1/2 teaspoon dried oregano

• 1 teaspoon ground cumin

• 1 (14.5 oz.) can crushed fire-roasted tomatoes

• 1/4 cup low sodium chicken stock or water

For serving :

• Corn tortillas

• 2 ripe avocados, sliced

• 1/4 cup chopped fresh cilantro

• 1/2 cup pico de gallo 

• crumbled cotija cheese

• 1 lime, cut into wedges

Recipe

1. Heat oil in a Dutch oven or large heavy bottom pot over medium-high heat. Add chicken thighs, cook until browned, about 6 minutes. Flip thighs and continue to cook until the other side is lightly browned, about 3 minutes. Transfer chicken to a plate, set aside.

2. In the same pot, add onions and garlic, cook, stirring occasionally, until onions have browned around the edges, about 5 minutes. 

3. Add oregano and cumin and cook until fragrant. Add the can of tomatoes, and the chipotles in adobo, stir to combine. Remove from heat and allow to cool. 

4. Transfer sauce to a blender or food processor and puree until smooth. Pour sauce back into the pan, stir in the chicken stock, and bring to a boil over medium heat. 

5. Nestle the chicken thighs in the sauce, reduce to a simmer, and cook until the chicken is done, registering at 165°F, about 15-20 minutes. Transfer chicken to a plate and let sit  until it is cool enough to handle. Shred the chicken meat into strips. Stir chicken back into the sauce and cook over medium heat until warmed through. Remove from heat and season to taste. 

6. Char the tortillas over an open flame on the burner or in a dry skillet over medium-high heat. Keep warm.  If you're charing over an open flame,  use low heat and keep an eye on it as  they will charr quickly. 

7. Spoon chicken into warm tortillas and top with avocado, salsa, cilantro, and cotija cheese. Serve with lime wedges.