Ingredients

2 Hass avocados—halved, pitted and peeled
1/4 cup low-fat sour cream or Greek yogurt
1 small jalapeño, seeded and thinly sliced
2 tablespoons minced red onion
2 tablespoons chopped cilantro
5 tablespoons fresh lime juice
Kosher salt and freshly ground pepper
1 small head of napa cabbage, shredded (4 cups)
2 tablespoons vegetable oil, plus more for brushing
2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
Ten 7-inch flour tortillas, warmed
2 medium tomatoes, thinly sliced
Hot sauce, for serving
Lime wedges, for serving

Directions

Light a grill. In a medium bowl, mash the avocados, sour cream,

jalapeño, red onion, cilantro and 3 tablespoons of the lime juice.

Season the guacamole with salt and pepper and press a piece of plastic

wrap directly onto the surface of the guacamole. In a large bowl,

toss the cabbage with the 2 tablespoons of vegetable oil and the remaining

2 tablespoons of lime juice. Season with salt and pepper.

Brush the fish with oil and season with salt and pepper. Grill over moderately

high heat until lightly charred and cooked through, about 10 minutes.

Transfer the fish to a platter and pull off the skin.

To assemble each taco, spread a dollop of guacamole on a tortilla.

Top with a piece of fish, a few tomato slices and a large spoonful of the

cabbage slaw. Serve with the hot sauce and lime wedges.

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Ingredients

1 1/2 tablespoons ancho chile powder
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground pepper
Pinch of cinnamon
Pinch of allspice
1 1/2 pounds pork tenderloin, cut into 1/3-inch cubes
1 medium white onion, chopped
2 tablespoons cider vinegar
5 tablespoons minced cilantro
3 tablespoons extra-virgin olive oil
1 cup shredded mozzarella cheese
Sixteen warmed 6- or 8-inch flour or corn tortillas,
mashed avocado, shredded or leaf lettuce, salsa and lime wedges, for serving

Directions

In a large bowl, mix the ancho powder with the salt, oregano, cumin,

pepper, cinnamon and allspice. Add the pork, onion, vinegar and

1/4 cup of the cilantro and mix well.

Heat the olive oil in a large skillet. Add the pork and stir-fry over

moderately high heat until browned outside and just cooked through.

Transfer the pork to a colander to drain, then sprinkle with the cheese

and the remaining 1 tablespoon of cilantro. Transfer the pork to a

serving bowl and serve with the warmed tortillas, mashed avocado,

lettuce, salsa and lime wedges.

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Ingredients

1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon brown sugar
1/4 teaspoon finely ground coffee
Salt and freshly ground pepper
Two 8-ounce skinless, center-cut salmon fillets
Extra-virgin olive oil, for brushing
2 tomatillos, husked and quartered
2 tablespoons chopped cilantro
1 small jalapeño, seeded and quartered
1 garlic clove
6 tablespoons sour cream
1 ripe Hass avocado—halved, peeled and pitted
4 cups finely shredded red and green cabbages (12 ounces)
8 corn tortillas
Hot sauce and lime wedges, for serving

Directions

In a small bowl, stir the cumin with the chili powder, brown sugar and coffee.

Season generously with salt and pepper. Brush the salmon fillets with olive

oil and dredge them in the spice mixture.

Meanwhile, in a food processor or blender, puree the tomatillos with the

cilantro, jalapeño and garlic until smooth. Add the sour cream and process

until smooth, then add the avocado and pulse until creamy. Transfer the

dressing to a large bowl and season with salt and pepper.

Add the cabbage and toss to coat.

Preheat the oven to 300°. Preheat a grill pan. Lightly brush each tortilla

with olive oil. Stack the tortillas and wrap them in foil. Bake for 10 minutes.

Meanwhile, brush the grill pan with olive oil and grill the salmon fillets

over high heat, turning once, until nearly cooked through, 8 to 9 minutes.

Transfer the salmon to a plate and flake with a fork.

Fill the tortillas with the salmon. Top with the cabbage slaw and serve right

away with the hot sauce and lime wedges.

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Ingredients

6 cups drained and rinsed canned black beans (three 19-ounce cans)
4 cups canned low-sodium chicken broth or homemade stock
2 tablespoons cooking oil
1 onion, chopped
1 1/2 teaspoons salt
1/2 cup dry sherry
1 teaspoon fresh-ground black pepper
2 avocados, preferably Hass, cut into 1/2-inch dice
1/4 cup chopped cilantro or flat-leaf parsley
6 radishes, halved and sliced thin
2 tablespoons lime juice

Directions

Combine 3 cups of the beans and 1 cup of chicken broth in a blender or

food processor and puree until smooth.

In a large saucepan, heat the oil over moderate heat. Add the onion and

1 teaspoon of the salt and cook, stirring frequently, until the onion is soft,

about 5 minutes. Increase the heat, add the sherry, and boil until reduced

to approximately 1/4 cup, about 3 minutes.

Add the bean puree, 1/2 teaspoon of the pepper, and the remaining 3 cups of

chicken broth and 3 cups of beans. Simmer until hot, about 5 minutes.

Meanwhile, in a small bowl, combine the avocados, cilantro, radishes, lime juice,

and the remaining 1/2 teaspoon each of salt and pepper. Mix gently. S

poon the soup into bowls and top with the salsa.

Notes:
If the radishes aren’t perfectly crisp, soak them in a bowl of ice water. A few minutes of shock may be just enough to revive them.

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