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 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

3 tablespoon(s) Butter, divided
1 small Red jalapeno, Finely chopped
8 cup(s) Fresh Baby Spinach, Packed
4 whole(s) (10 inch) Flour Tortillas
8 slice(s) (Thin) Black Forest Ham
8 large Fresh Eggs
1 1/3 cup(s) white cheddar Cheese, Sharp, Crumbled

Directions

Preheat the broiler. Melt 1 tablespoon of butter in a large sauté pan over medium-high heat.

Add the jalapeño and stir to coat with the butter.

Add the spinach and sauté for 2 minutes or just until the spinach wilts.

Season to taste with salt.

Place the spinach mixture in a fine sieve to drain any excess moisture from the spinach.

-Meanwhile heat a flat griddle pan over medium-high heat.

Working with one tortilla at a time cook the tortillas for 2 minutes on

each side or until they are hot and slightly crisp (do not allow the tortillas to

become too crisp at this point since they will continue to crisp under the broiler).

Set 2 tortillas on each of 2 heavy large baking sheets.

Lay 2 slices of ham on each tortilla overlapping slightly.

Spoon the spinach atop the ham dividing equally.

Melt 1 tablespoon of butter on the griddle pan over medium-high heat.

Crack 4 eggs into the pan spacing them evenly apart and cook for 2 minutes or

until the whites are set and beginning to brown around the edges.

Using a spatula carefully set 2 eggs atop the spinach and ham on each tortilla.

Repeat with the remaining 1 tablespoon of butter and 4 eggs.

Sprinkle the eggs with the cheese and broil for 1 to 2 minutes or until the egg whites

are set on top and the cheese melts. Transfer to plates and serve with the hot sauce.

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Ingredients

1 1/2 cups dried black beans (10 1/2 ounces), soaked overnight in cold water and drained
1 tablespoon vegetable oil
1 medium onion, finely chopped
4 garlic cloves, minced
1 large jalapeño, seeded and minced
1 medium tomato, coarsely chopped
1 teaspoon dried oregano
Salt and freshly ground pepper

PORK

3/4 cup low-sodium chicken broth
1 head of garlic, cloves peeled and thinly sliced
1 medium onion, finely chopped
1 habanero chile, seeded and minced
1 large serrano chile, seeded and minced
1 bay leaf
1/2 teaspoon ground cumin
Salt and freshly ground pepper
One 1-pound pork loin roast, trimmed of excess fat
Warm corn tortillas and salsa, for serving

Directions

1.  PREPARE THE BEANS: In a large saucepan, cover the beans with 2 inches of water and bring to a boil.

Simmer over low heat for 1 hour, stirring occasionally.

2.  In a medium skillet, heat the vegetable oil.

Add the onion, garlic and jalapeño and cook over moderate heat until

softened, about 7 minutes.

Add to the beans, along with the tomato, oregano and enough water to cover.

Season with salt and pepper and simmer until the beans are tender, about 2 hours longer, replenishing the water if necessary.

3.  MEANWHILE, COOK THE PORK: Preheat the oven to 300.

In a small enameled cast-iron casserole, combine the broth

with the garlic, onion, habanero and serrano chiles,

bay leaf, cumin and » teaspoon each of salt and pepper and

bring to a simmer.

Season the pork loin with salt and pepper and add it to the casserole.

Cover with foil and bake for about 1 hour, turning the pork once, until tender.

Transfer the pork to a plate and cover with plastic wrap until cool enough to handle.

4.  Remove the bay leaf. Shred the pork into strips and stir into the broth.

Season with salt. Fill the tortillas with pork and serve with the black beans and salsa.

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Ingredients

1 pound(s) (16-20 per pound) raw shrimp, peeled and deveined (see Tips & Techniques)
2 tablespoon(s) canola oil, divided
2 teaspoon(s) finely grated fresh ginger, divided
2 teaspoon(s) minced seeded jalapeño, divided
2 cup(s) finely diced firm ripe melon
1 cup(s) finely diced fresh pineapple
1/4 cup(s) finely diced red bell pepper
1/4 cup(s) finely diced green bell pepper
1/4 cup(s) finely diced red onion
3 tablespoon(s) rice vinegar
2 tablespoon(s) finely chopped fresh mint, plus 4 sprigs for garnish
1/2 teaspoon(s) kosher salt
4 large lettuce leaves, such as Boston, romaine, or iceberg
4 lime wedges

Directions

Combine shrimp, 1 tablespoon oil, 1 teaspoon ginger, and 1 teaspoon jalapeño in a medium bowl.

Cover and refrigerate for 4 hours or up to 24 hours.

Combine melon, pineapple, red and green bell pepper, onion, vinegar, chopped mint,

and salt in a large bowl with the remaining 1 tablespoon oil, 1 teaspoon ginger, and 1 teaspoon jalapeño.

Refrigerate until cold, about 30 minutes or up to 4 hours.

About 20 minutes before serving, preheat grill to high.

Thread the shrimp onto skewers, piercing each twice, once through the tail end and once near the head end.

Grill the shrimp until pink and just cooked through, 2 to 3 minutes per side.

When cool enough to handle, slide the shrimp off the skewers.

To serve, arrange one large lettuce leaf on each dinner plate.

Spoon salsa onto the lettuce and top with shrimp.

Garnish each serving with a lime wedge and a mint sprig, if using.

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Ingredients:

1 pound ground beef
1 tablespoon cream
1/2 teaspoon salt
1/2 teaspoon pepper
4 teaspoons jalapeno nacho slices — chopped
1 small onion (approximately 4 tablespoons) — diced
1 clove garlic — crushed
4 teaspoons Salsa Picante
1/2 cup Cheddar cheese — shredded

Instructions:

Mix beef, onion, cream, garlic, salt and pepper and form into 8 thin patties.

Top each of 4 patties with 1 teaspoon Salsa Picante, 1 teaspoon Jalapeno Nacho Slices and 2 tablespoons cheese.

Top with remaining 4 patties, press edges to seal in toppings. Grill over medium coals for 12 minutes.

Turn once after 7 minutes.

Description: “This burger can stand alone or be eaten with lettuce and tomato. Spread bun with or dip in extra Salsa.”

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