• 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.

Best Chicken Enchiladas



  • 1 28-ounce can tomato sauce
  • 1/2 medium onion, chopped
  • 3 garlic cloves
  • 1 7-ounce can chipotle chiles in adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/2 cup chicken broth
  • 1 tablespoon vegetable oil


  • 3 boneless, skinless chicken breasts
  • 1 1/2 cup monterey jack cheese, grated
  • 1/2 onion, diced
  • 1/3 cup fresh cilantro, chopped
  • 10-15 medium white corn tortillas
  • lots of vegetable oil


Blend tomato sauce, onion, garlic, chipotle, cumin, coriander, salt and broth in blend until smooth.  NOTE: if doubling the recipe only make one batch of sauce at a time or the blender will overflow.  Heat oil in a large nonstick skillet over medium heat.  Add tomato mixture, bring to a boil, reduce heat to medium-low, and simmer until mixture is reduced to 3 1/2 cups, 8 to 10 minutes. 

Boil chicken until done.  Shred.  Mix chicken, cheese, onion and cilantro in a medium bowl. 

Heat vegetable oil in a fry pan.  Dip each tortilla in the oil for 3 seconds a side.  Then dip each side in the sauce.  Place 1/4 cup of the chicken mixture in the tortilla and roll.  Place seam side down in a 9×13 dish (or two 9×9 dishes) that has been coated with cooking spray.  Repeat until pan is full.  Pour remaining sauce over the top and cover with some more grated cheese. 

To serve immediately: Bake uncovered at 350 for 15 minutes.

To freeze: Cover with foil and freeze.  Bake covered at 350 for 30 minutes straight from the freezer.  Uncover and continue baking until cheese has melted, about 5 minutes. 

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.

Fresh Salsa

* 2 tomatoes, chopped
* 1/2 white onion, diced
* 1/4 teaspoon garlic, minced
* 1 jalapeno, seeded and minced
* 1/4 cup cilantro, chopped
* 1 teaspoon fresh lime juice
* salt and fresh pepper

# Mix together.

Chicken Enchiladas

Thad’s mom’s Chicken Enchiladas:


* Two packets Lawry’s powered Enchilada Sauce Mix
* Chopped up chicken you cooked or one of the already cooked chickens at the market.
* Grate up a lot of cheddar and Monterey Jack cheese. The two blended together have a good flavor.
* Can of chopped olives
* Can of chopped green chilies
* 12 tortillas


Make the sauce according to the directions on the packet. Pour a quarter of the sauce in the bottom of a casserole pan and put a corn tortilla in the sauce. The sauce will soften the tortilla and eliminate the need to presoak them in oil. After you have both sides of the tortillia completely covered in sauce, fill them with chicken, olives, chilies, cheese, etc. Roll them up and place at the end of the same casserole pan seam side down.

Keep the process up until the pan is full. Add sauce when you need it and when you get to the end of the casserole and it is hard to wet the tortillas, just dip them in the sauce in the saucepan. After you have them all rolled up, pour on the remaining sauce and sprinkle on the remaining cheese. Be generous with the sauce, making two packages for about 12 tortillas. Also, they taste better when you are generous with the cheese.

You can cover and freeze for later, or better yet, cook the enchiladas for about 20 minutes (until bubbly) at 350F.

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

Spanish Rice


* 2 cups rice
* 1 large onion, chopped
* 2 cloves garlic, minced
* 2 cans chicken broth
* 1 1/2 cups canned tomatoes, or fresh tomatoes, peeled, seeded and chopped
* 1/4 cup olive oil
* chili peppers (optional)


Puree the tomatoes, onion, garlic and 1/2 cup chicken broth in a food processor

Heat the oil in a sauce pan and saute the rice utnil it turns golden. Add the tomato puree, remaining chicken broth, salt and pepper to taste and chili peppers. Bring to a boil, lower the heat to a simmer and cook, covered for 15 minutes.