Coriander-Crusted Tuna with Black Bean Salsa Recipe

Coriander-Crusted Tuna with Black Bean Salsa

Servings: 4 (serving size: 1 tuna steak and about 3/4 cup salsa)


  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper
  • 4 (6-ounce) tuna steaks (about 1 inch thick)
  • 1 tablespoon olive oil
  • 1 cup diced plum tomato (about 3 tomatoes)
  • 1/2 cup chopped yellow bell pepper
  • 1/4 cup sliced green onions
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • Cilantro sprigs (optional)


  1. Combine coriander, cumin, 1/2 teaspoon salt, and black pepper in a small bowl. Rub spice mixture evenly over both sides of fish.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from heat.
  3. Combine tomato and next 5 ingredients (through beans) in a medium bowl. Stir in remaining 1/4 teaspoon salt, and toss well.
  4. Serve salsa with fish. Garnish with cilantro sprigs, if desired.

Chipotle Shrimp Tacos Recipe

Chipotle Shrimp Tacos

Servings: 4 (serving size: 2 filled tacos)


  • 2 teaspoons chili powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground chipotle chile powder
  • 32 peeled and deveined large shrimp (about 1 1/2 pounds)
  • 1 teaspoon olive oil
  • 8 (6-inch) white corn tortillas
  • 2 cups shredded iceberg lettuce
  • 1 ripe avocado, peeled and cut into 16 slices
  • 3/4 cup salsa verde


  1. Combine first 5 ingredients in a large bowl; add shrimp, tossing to coat.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 1 1/2 minutes on each side or until done. Remove from heat.
  3. Heat tortillas in microwave according to package directions. Place 2 tortillas on each of 4 plates; arrange 4 shrimp on each tortilla. Top each tortilla with 1/4 cup lettuce, 2 avocado slices, and 1 1/2 tablespoons salsa.
  4. Beer note: An orange peel-infused Belgian white beer will cool the palate. Hoegaarden White ($8/six-pack), with its cloudy appearance, citrusy-fresh taste, minimal bitterness, and refreshingly tart finish is delicate enough for seafood and excels at extinguishing heat.

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream Recipe

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Total: 20 Minutes
Servings: 4 (serving size: 2 tacos)


  • 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
  • 3/4 teaspoon ancho chile powder
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground cumin
  • Cooking spray
  • 1/8 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice, divided
  • 1/4 cup light sour cream
  • 2 tablespoons 1% low-fat milk
  • 1/2 ripe peeled avocado, diced
  • 2 cups packaged angel hair slaw
  • 1/2 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon canola oil
  • 1/4 teaspoon salt
  • 8 (6-inch) corn tortillas


  1. Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic salt, and cumin. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan.
  2. Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.
  3. Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.
  4. Heat tortillas according to directions. Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.
  5. Serve

Chicken Breasts with Avocado Tomato and Cucumber Salsa Recipe

Chicken Breasts with Avocado, Tomato, and Cucumber Salsa

Serving: 4 (serving size: 1 chicken breast half and 3/4 cup salsa)


  • Cooking spray
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon chipotle chile powder
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 1/4 cups coarsely chopped seeded peeled cucumber (about 1 large)
  • 1 cup grape tomatoes, halved
  • 1/2 cup prechopped red onion
  • 1/2 cup chopped peeled avocado
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 jalapeño pepper, seeded and finely chopped


  1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon chipotle chile powder evenly over chicken; add chicken to pan. Cook for 6 minutes on each side or until done, and remove from heat.
  2. Combine remaining 1/4 teaspoon salt, cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well.
  3. Serve with chicken.

Avocado Shake Recipe


Avocado fruits milk shake

Avocado fruits shake


  • 3 medium ripe Avocados
  • 2 scoops of Vanilla Ice Cream
  • 3/4 cup Condensed Milk
  • 3 cups Ice Cubes
  • 1 Cup Milk
  • Sugar to taste (Optional)


  1. Place ice cubes, milk, condensed milk, ice cream, and avocados in the blender.
  2. Blend until all ingredients are smooth.
  3. Add sugar or more condensed milk to taste.
  4. Pour in glasses then serve cold.
 Tip: I like having chunks of avocados in my shake. So, I usually set aside an extra avocado, cut it up in small cubes, drop them in the glass of shake then eat them with spoon.    Enjoy!

Baked Salmon with Avocado and Mango Salsa Recipe

Baked Salmon with Avocado and Mango Salsa Recipe

Baked Salmon with Avocado and Mango Salsa



  • 2 each: 3-4 oz. wild-caught salmon steaks
  • juice of 2 whole lemons
  • 4 tsp. coconut oil
  • sea salt and pepper, if desired

For the salsa:

  • 1 red onion, diced
  • 1 avocado, cut into ¼ – ½ inch cubes
  • 1/2 cup mango, cut into ¼ – ½ inch cubes
  • 4 tsp. cilantro, chopped fine
  • 2 tsp. fresh lime juice
  • 2 tsp. green chilli, seeded and minced
  • 1 tsp. garlic, macerated


  1. Preheat oven to 325°F. Grease the bottom of a heavy baking pan or oven-safe skillet with the coconut oil. Brush both sides of the salmon steak with the lemon juice and place it in the baking dish or skillet. Sprinkle fish with the salt and pepper, if desired. Bake for 15-20 minutes or until moist and flakey.
  2. While the fish is cooking, prepare the salsa. In a medium bowl, mix the mango, avocado, onion, cilantro, and chili. In a small bowl, mix together the lime juice and the macerated garlic. Sprinkle the juice mixture over the salsa and toss. Serve the salsa on top of the baked fish. Makes two servings.