Taco

Pass grated cheddar cheese and extra salsa at the table.

Serve these tacos with salsa, shredded lettuce, sliced avocado and black olives. Corn and black bean salad finishes the meal—except for dessert. We recommend spice cake.

Can be prepared in 45 minutes or less.

Mexican food is usually high in calories; this lean dish is authentic but light.

Sliced avocado and purchased salsa are great additions to this Tex-Mex entrée. Let guests assemble their own tacos.

Besides the tacos, try the Pico de Gallo on scrambled eggs, grilled chicken or instead of sour cream on a baked potato.

For some reason, small tunas like the bonito are not as popular fresh as the large yellowfin and bigeye tunas. Bonito has a delicate yet rich flavor. In this recipe, the fish is highly seasoned, grilled, and then broken up into pieces with the tines of a fork and used as the filling for tacos. The slight bitterness from the grilling combined with the smoky richness of the seasoned fish is a perfect excuse to experiment with several salsas as accompaniments. I particularly recommend Charred Tomato Mint Salsa. Don't forget to have plenty of soft, fresh tortillas on hand.

These superb tacos are from chef Alex Castro at the Old Mexico Grill in Santa Fe.

Chicken in Pumpkin-Seed Sauce

Rajas is the word for a traditional Mexican mixture of sautéed peppers and onions. Green onions work well in this version.