Chef Mad Coyote Joe enjoys these quick tacos during the summer months.  While you can add to them the basics include corn tortillas, avocado slices, tomatoes, onions, cheddar cheese, lettuce and salsa

Cat fish fillets are blackened, pan fried, served in warm corn tortillas topped with pico de gallo and cabbage.

Warmed corn tortillas are filled with grilled skirt steak, topped with onion, cilantro, cabbage with a squeeze of fresh lime.

Rick Bayless's recipe for the Traditional and Authentic, Carne Asada from Tampico Club in Mexico City, 1939.

Pork is seasoned and cooked until it is fall-apart tender. The cooked meat is combined with pico de gallo, shredded cabbage and avocado and used to fill warmed tortillas.

Kogi Truck inspired, Mexican-Chinese fusion tacos

Adapted from a recipe from the South Beach diet our black bean and chicken taco recipe is spiced with cayenne, garlic, paprika and Mexican oregano.

Chicken taco recipe uses shredded chicken, onion, garlic and Asadero cheese.

Uses pre-made mole paste and shredded chicken, topped with jack cheese and cilantro.

Firkin brings elegance to tacos.  Succulent lobster is mixed with chives and butter then lightly sauteed.  The mixture is combined with chipotle mayonnaise, queso fresco and pico de gallo.  OMG!

Simmering rather than frying the fish keeps these fresh fish taco a healthy food option.  Use fresh, ripe California Hass avocados for the best flavor.

Hawaiian-Mex fish tacos - tacos with a little Aloha!

These fresh and simple tacos are flavored with chipotles in adobo sauce with a quick fresh fruit salsa to contrast the heat.

Simple tacos made with potato, refried beans and nopalitos (cactus) strips.

Pre-made mole paste is the secret to making these flavorful tacos in just minutes.  Substitute any left over meats for the chicken. This would work equally well with leftover pork loin or roast beef.

You can cook up fresh beef or use you left over roast.

Soft tacos are made with cooked shrimp are combined with tomato, onion, olives and Tabasco® sauce then served with a mixture of cabbage, crema and cilantro.

Chicken thighs are smoked with mesquite chips then combined with onion, chiles and enchilada sauce served in warmed corn tortillas.

Fresh crab is lightly sauted with garlic, onion, and Ortega brand salsa then served in warmed corn torillas.

You won't miss the calories in this dish because it is loaded with flavor.  Use chipotle meco (ahumado) powder, rather than morita for a real smoky punch.

Sea Bass fillets are oven roasted in adobo powder, placed on warmed tortillas and  topped with guacamole, cucumber pico de gallo, and pickled cabbage

Warmed tortillas are topped with black beans, chipotle potatoes, jicama relish, fresh corn, cotija cheese, pico de gallo and fresh avocado.

Lean ground turkey is flavored with cumin, ancho powder and Mexican Oregano.  Based on a recipe by Mayo Clinic.

This recipe can be made with any of your favorite vegetables but in this variation we use 3 types of squash. The Cilantro Pesto brings out the flavor.

Tacos made with textured soy protein and topped with salsa fresca.

Fresh zucchini blossoms are sauteed in butter then placed in a tortilla and topped with avocado, Jack and Parmesan cheese.