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.

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.

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.

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.