Huevos Rancheros with Bacon and Corn Tortillas

Hoevos Rancheros with Bacon and Corn Tortillas

Hoevos Rancheros with Bacon and Corn Tortillas

I admit that sometimes I’m just weird, like when I jump out of bed thinking about what I’ll make for breakfast.  I’m not talking OJ, toast and coffee or a bowl of cold cereal here.  I mean really cooking up something good.  This happens mostly on a weekend morning, like today, Saturday.

It would be eggs, with bacon included, but in a not so ordinary way.  Like huevos rancheros.  That means eggs on the ranch,  or eggs ranch-style.  See, I’m fluent in Spanish.   I’m also fluent in cooking by the seat of my pants, which means no recipe in sight.  OK then, here’s how it unfolded.

Walk to the refrigerator and take out eggs ( natch), bacon, corn tortillas, an open jar of salsa and some grated cheddar jack cheese.  Do I know what I’m doing?  Not really,  I’ve never made huevos rancheros, but I have seen a recipe with a picture of the finished dish.  What I intended to produce was my own version of what I thought they must be like.  Be on notice: that’s open to wide interpretation.

Begin by cooking up 4 slices of bacon till crisp.  Save a small amount of the drippings in the pan.  Add two corn tortillas to the bacon drippings and cook until puffed and golden.  Remove to paper towels to drain.  Keep any drippings remaining in the pan and add a small pat of butter.   Prepare eggs in the usual way for scrambling,  add to pan and cook until just beginning to set.  Sprinkle with grated cheddar-jack cheese.  Cover and turn off heat, allowing cheese to melt, and eggs to finish cooking.   Place a crisp tortilla on each plate,  cover with a portion of scrambled egg,  spoon on some salsa, and top with strips of bacon.  Olé.  Mue Bueno!




Yield:   Serves 2   Increase quantities accordingly to serve more


  • 4 slices lean bacon
  • 2  (6-inch) corn tortillas
  • 1 jar salsa, mild or spicy, your preference
  • 4 eggs
  • 1 small pat butter
  • grated cheddar-jack cheese or Cotija cheese or queso fresco


1.  Cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp.  Drain on paper towels, reserving the drippings in the skillet.

Cook the bacon first and save some of the drippings for the tortillas.

Cook the bacon first and save some of the drippings for the tortillas.

2.  Cook the tortillas:   heat the bacon drippings in the skillet, add the tortillas and cook until golden brown on the bottoms, 3 – 4 minutes; flip and cook until golden on the other side, about 3 more minutes.  Wrap in foil to keep warm.

Corn Tortillas get crispy and puffed when cooked in a little oil.

Corn Tortillas get crispy and puffed when cooked in a little oil.

3.  Make the eggs:   in a small bowl, whisk the eggs together to blend,  add 1 -2 tablespoons water, salt and pepper to taste, and continue whisking to mix well..   Add the butter to any remaining drippings in the skillet, and allow to melt and become hot.  Pour the egg mixture into the skillet, and cook on medium heat until the eggs are set, lifting the edges and letting the liquid portion run underneath.  When the eggs are almost completely cooked sprinkle on the grated cheese.  Turn off the heat, cover , and allow the cheese to melt before serving.

4.  To serve:  Place a warm tortilla on each plate.  Top with a portion  of the eggs,   Spoon on desired amount of salsa, and lay two pieces of bacon on the top.

Layer it all up with some salsa and bacon on top.

Layer it all up with some salsa and bacon on top.


This is probably not the most appetizing-looking meal I’ve ever made, but it sure tasted good, and got a weekend morning off to a great start.


SOURCE:   A Carolyn Original









Mr. D’s Birthday & Salsa Hot Wings

Salsa Hot Wings

Salsa Hot Wings

As birthdays come and go we, as a rule, don’t do much to celebrate them, but every once in a while there’s one that needs some special attention.  Mr. D. celebrated his most recent one, a number ending in O, this past weekend, so I thought it would be fun to surprise him with a party.  The surprise turned into a double whammy when we got the news that we had become grandparents with the baby being born just after midnight on 10/19,  so Mr. D. and the baby now have the same birthday.   This baby was born in N.C. so we have only seen pictures of her at this point.  I can’t wait to see and hold her!!

Trying to throw a surprise party for someone who lives in the same house with you is certainly tricky and sneaky.  I think I did very well right up until the end when he figured it out.  But it was fun and all went well.   Someone made the comment that they love to come to our house because the food is always so good.  I hope you think so too, as I plan to share  the recipes for the starred items below, and they will cover several posts this week and next.

Because folks were invited for early afternoon on Sunday, I wanted to provide foods that were substantial, but I didn’t have the luxury of time to cook a big meal, so this is how the menu evolved:


Salsa Hot Wings*

Baked Broccoli Parmesan Dip*

Apple Wedges with Caramel Dip*, Grapes and Cheeses


A variety of Pizzas that were ordered from a local pizzeria

Spinach salad with roast peppers, and black olives


Spice Cake with Chocolate Ganache*

Pumpkin Chocolate Chip Cookies*

Vanilla and Pumpkin Spice Ice Creams


Apple Cider

Assorted Soft Drinks


With the menu as an overview of what’s to come, today the recipe is for the Salsa Hot Wings.  These are not the usual Buffalo Hot Wings that many of you know and love.  I think these are easier to make and very tasty with the heat level open to your preference.  Everyone seemed to enjoy them.  I know they disappeared quickly and I had only one small piece to vouch for how good they are.  Luckily I took the photos as I was making them and the one shot of them in the serving dish just prior to serving them, else you’d be looking at an empty bowl.

Salsa Hot Wings

Salsa Hot Wings

What I like about this recipe is that the sauce is largely based on a jar of ready made salsa, so you can use your favorite kind,  mild to hot, whatever you like.  This gets mixed with some honey and some grated fresh ginger for a little “kick”, pureed in a blender till smooth, then cooked down for a while to thicken it.  Lastly a tad of fresh lime juice finishes it off.    Pour this sauce over the cooked chicken wing portions and toss to coat.  Serve with lime wedges.

Sectioning chicken wings can be a time consuming task, but I was fortunate in finding Perdue frozen wings, already sectioned, in 5-pound bags, ready to cook.  I cooked 2 bags of them and made a double recipe of the sauce.



Yield:  Serves 6 – 8

Salsa pureed with honey and ginger.

Salsa pureed with honey and ginger.


  • 2 cups ( 16-oz.jar) salsa
  • 1/3 cup honey
  • 1 Tbsp. grated ginger
  • 2 tsp. fresh lime juice
  • 3 lbs. chicken wings, split at the joint
  • salt and pepper to taste
  • lime wedges for serving


1.  Preheat oven to 475*F.  Line a large baking sheet with foil.

2.  Combine the salsa, honey and ginger in a blender container and puree until smooth.

3.  Transfer to a medium saucepan and bring to a boil.  Reduce heat and cook for 15 – 20 minutes till reduced by about half.  Stir in the lime juice.

4.  Meanwhile, lay wings in a single water on baking sheet.  Season with salt and pepper.  Bake till golden and crisp, and cooked through, about 30 minutes.

Lay wing pieces on foil-lined pan and cook till golden and crisp.

Lay wing pieces on foil-lined pan and cook till golden and crisp.

5.  Transfer to a big bowl, toss with the sauce to coat well.  Serve with lime wedges.   Smile and absorb the compliments:)

These have a very high "YUM" factor.

These have a very high “YUM” factor.


SOURCE:   Martha Stewart’s Everyday Foods


Avocado-Mango Salsa (with roasted corn chips)

Avocado-Mango Salsa with roast corn chips.

Avocado-Mango Salsa with roast corn chips.

Sometimes you just gotta have a snack!   And if that snack is good for you, you’ll have waaay less guilt while you munch away.  So is anything better to snack on than salsa and chips?    Not in my house there isn’t.

Munch away on this!!

Munch away on this!!

I think most people know how good avocados are for us.  Each serving of this snack provides more than half the daily requirement of  potassium and is also a good source of fiber and monounsaturated fat.  A serving of 3 tablespoons of salsa and 6 chips is only 92 calories.  Use your own judgement in deciding if you can have more than 1 serving?????  It is so good I think you will want to have more.

Whoever had the idea to combine these ingredients was really on to something:  creamy avocado, sweet mango, spicy cilantro, and tangy lime.  They just belong together.  Add in the crispiness of corn tortillas sprinkled with a little salt.   WOW!  Mr. D. says it’s the best salsa he’s ever had.  He’s become bored with the usual red salsa(s) that are tangy and spicy.  This makes a nice change from all that and it might even be considered “addicting”.


If you would love to have a bowl of this yumminess pop up in front of you right now, you are not alone.  But hang on for a bit, because it only takes a few minutes to make it.  Part of the enjoyment of this salsa is the chunkiness of the avocado and mango, so don’t mash them.  Once mixed, let the mixture stand for 10 minutes to allow flavors to blend.  We loved the home-made chips too.  They are very crisp and have just a tad of salt sprinkled on them.  A tiny bit more salt in the salsa is all that’s needed to bring this whole taste experience together in a big way.



Yield:   about 12 servings  (serving size is 3 tablespoons salsa and 6 chips)

The colors of the ingredients make it appetizing.

The colors of the ingredients make it appetizing.


  •  12 (6-inch) corn tortillas, each cut into 6 wedges
  • cooking spray
  •  1/4 teaspoon kosher salt, divided
  • 1 1/4 cups chopped peeled avocado
  • 1 cup chopped peeled mango (the golden mango is an Ataulfo mango)
  • 1 tablespoon finely chopped cilantro
  • 4 teaspoons fresh lime juice
  • cilantro sprigs, for garnish, optional


1.  Preheat oven to 425*F.

2.  Arrange tortillas wedges in a single layer on baking sheets coated with cooking spray.  Coat wedges with cooking spray.  Sprinkle 1/8 teaspoon salt evenly over the wedges.  Bake at 425* for 8 minutes or until crisp.

Cut each tortilla into 6 wedges.

Cut each tortilla into 6 wedges.

Spread out on a baking sheet and spray with cooking spray,

Spread out on a baking sheet and spray with cooking spray,

They become crispy and golden.

They become crispy and golden.

3.  Combine remaining 1/8 teaspoon salt, avocado, mango, chopped cilantro, and juice, tossing gently.  Garnish with cilantro sprigs, if desired.  Let stand 10 minutes.  Serve with chips.



SOURCE:  Cooking Light

Huevos Rancheros Salad

Huevos Rancheros Salad

Huevos Rancheros Salad

Bacon and eggs.  These two words just seem to go together; they were meant for each other.  So this week on the blog I will be featuring bacon and eggs, separately and together.   So….let’s get crackin’.   😀

First up is this salad that is like a ray of sunshine on a cloudy day.  Especially welcome as we experience another Polar Vortex here in my area of the country.  BTW, has that become the new buzz word for 2014?  I seem to be hearing it a lot on weather news, so I’m just going to start dropping it into my conversations like I really know what I’m talking about.  This is what I know for sure:  Polar Vortex = COLD.   And that’s all I need to know about it.  Enough already,  go away.

Anyway, back to the salad.    A bright, sunny-side-up fried egg steals the show on this Southwestern salad topped with queso fresco (cheese), cilantro and a citrusy black bean and tomato salsa. When served, this salad is bright and attractive on the plate.  You can add some toasted tortillas to help scoop up the salsa, and the runny egg yolk.   This meal made a nice change from what we’ve been eating, and Mr. D. and I enjoyed it immensely.



Yield:   Makes 6 servings  To make less, adjust amounts accordingly.


  • 1  (15 1/2-ounce) can black beans, drained and rinsed
  • 3 large plum tomatoes seeded and chopped ( about 1 1/2 cups)
  • 1/2 medium red onion, chopped ( about 1/4 cup)
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup fresh lime juice (2-3 limes)
  • 3 tablespoons roughly chopped fresh cilantro, plus more leaves for garnish
  • 1/2 teaspoon hot sauce, or more to taste
  • 3/4 teaspoon salt
  • 12 cups mixed spring greens (about 8 ounces)
  • 6 corn tortillas
  • 6 large eggs
  • freshly ground pepper
  • 1/2 cup crumbled queso fresco (about 3 oz.)


1.  In a medium bowl, gently stir black beans, tomatoes, onion,  olive oil, lime juice, cilantro,  hot sauce, and salt to combine to create a fresh salsa.  Set aside.  Divide greens among 6 dinner plates and set aside.

2.  With a little olive oil, lightly brush all 6 tortillas and sprinkle lightly with salt to taste.  Toast tortillas directly under broiler or over an open flame, 1 minute per side.  Cut tortillas into quarters and wrap in foil to keep warm.

Crispy tortillas stay warm wrapped in foil.

Crispy tortillas stay warm wrapped in foil.

3.  Evenly divide all but 1/2 cup of the salsa among the plated greens.  Divide remaining oil between 2 large nonstick skillets over medium-high heat.  Crack 3 eggs into each pan and reduce heat to medium.  Season eggs with salt and pepper to taste, and cook lightly splashing tops of eggs with pan oil, until whites are opaque and yolks are deep golden, about 3 minutes.  Transfer 1 egg onto each plate.  Sprinkle eggs with queso fresco and remaining salsa;  garnish with cilantro.  Serve salads immediately with reserved tortillas.

All the flavors and textures meld together to make a very pleasant meal.

All the flavors and textures meld together to make a very pleasant meal.


SOURCE:    Cooking Light

Shrimp Tacos with Corn and Avocado Salsa

Shrimp tacos with corn and avocado salsa.

Shrimp tacos with corn and avocado salsa.

Continuing with my meal solutions for an extremely busy week,  this is another meal that goes together quickly, can be made in parts, and supplies a lot of good quality nutrients —–

Tacos made with shrimp and a tasty corn and avocado salsa make a light and easy meal.  The shrimp are sautéed with garlic, cumin and coriander, and the salsa, made with corn, chopped tomato, red onion, jalapeño pepper, cilantro, avocado and lime, provides the perfect combination of flavors to compliment the shrimp.  Fresh corn is preferred, but frozen corn will work in a pinch.  You can also make your own taco corn tortillas, as described in the recipe notes, or use “store bought” ones.



Yield:   Makes 8 tacos,  ( 4 – 6 servings)


  • 1  1/4 pounds large shrimp, peeled, deveined, tails removedIMG_5212
  • 2 Tbsp. olive oil
  • 1 clove garlic, very finely chopped
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 1 tsp. Old Bay Seasoning (optional)
  • 8 taco shells  ( or 6-inch corn tortillas–see notes, below)
  • 1/2 cup queso fresco, or finely shredded Monterey Jack cheese

For the Salsa:

  • 2 ears sweet corn, kernels removed, about 1 cup
  • 1 large, ripe tomato, seeded and chopped,  about 1/2 cup
  • 1/4 cup red onion, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1 Tbsp. freshly squeezed lime juice
  • 2 Tbsp. fresh cilantro, chopped
  • 1 medium avocado, peeled and cut into small cubes
  • salt and freshly ground black pepper


1.  Place the shrimp in a large bowl and toss with the olive oil, garlic, cumin, coriander and Old Bay Seasoning.  Set aside.

2.  Combine the corn, tomato, red onion, jalapeño, lime juice and cilantro.  Season to taste with salt and pepper, then add the avocado, taste and season again.  Set aside.   This can be made in advance and refrigerated until meal time.

Note:  If your corn is very fresh and tender,  you can use the kernels raw.  If not, place them in a shallow dish, cover and microwave for 1 1/2 to 2 minutes on high.  If using frozen corn, be sure to thaw and blot away any excess moisture with a paper towel before adding to the salsa.

3.  Heat a heavy skillet over medium-high heat.  Add the shrimp and sauté until pink and opaque, about 2 minutes.

To serve, spoon a portion of the corn salsa into the bottom of each taco shell.  Top with shrimp and a sprinkling of cheese.


How to Make Your Own Taco Shells

Preheat the oven to 375*F.  Lightly brush or spray both sides of the 6-inch tortillas with vegetable oil.  Turn a 12 cup muffin pan upside down, fold the tortillas in half and position them between the muffin cups to support the sides in a taco shape.  Bake until crisp, 8 – 10 minutes.


Grapefruit-Avocado Salsa

Grapefruit and avocado salsa.

Grapefruit and avocado salsa.

I love to make salsas.  They are so easy.  A salsa can really elevate an entree above the ordinary and help bring the flavors of a dish together.  Recently I cooked some flounder filets, prepared very simply by lightly dusting with a mixture of flour and cornmeal then pan frying in a little butter and olive oil.  A very ordinary way to quickly cook fish fillets.  But to go along with it, I made this salsa using grapefruit and avocado.

My original intention was to have fish tacos, that’s why I made the salsa.  As I finished making it, however, I tasted it, and WOW, my taste buds woke up and started to sing!…it was fabulous and I didn’t want it to get lost in a taco.  I just loved the way the citrus paired with the avocado.  So I served it as an accompaniment to the flounder, along with a vegetable and a salad.   I know I will be making this salsa again very soon,  I wanted to eat it by the bowlful!


Only a few ingredients needed for this salsa.

Only a few ingredients needed for this salsa.

YIELD:    Serves  4

  • 1 Ruby Red grapefruit, segmented and cut into 1-inch pieces
  • 1 avocado, diced
  • 2 Tablespoons diced red onion
  • 2 Tablespoons chopped fresh cilantro
  • 1/2 jalapeño, seeded and chopped
  • 1 Tablespoon fresh lime juice
  • coarse salt

To Make the Salsa:

Combine grapefruit, avocado, onion, cilantro, jalapeño , and lime juice in a medium bowl.  Season with salt and set aside.  That’s It!

A great accompaniment to a mild flavored fish fillet.

A great accompaniment to a mild flavored fish fillet.

SOURCE:   Martha Stewart’s  Whole Living

Hash and Egg Bake Casserole

Today is National Corn Beef Hash Day, and I just happen to have a great recipe that uses corn beef hash.

Hash and Egg Casserole

This is a recipe I developed some time ago when Mr. D. was in charge of putting on a breakfast for a men’s group he belongs to.  We wanted something easy to prepare and serve, and something that was hearty enough to satisfy guys’ appetites.  This was definitely it.  Along with it we served a fruit cup and corn muffins.  Since I knew Hash Day was coming up I made it again last weekend, so now I can share it with all of you.

As a time saver I usually make this up the evening before so it’s ready to bake in the morning.  Cover with plastic wrap and refrigerate.  Sprinkle on the crumb and cheese mixture just before baking.


SERVINGS:  6 large wedges or 8 medium size wedges


  • 1 can corned beef hash, or 2 cups homemade hash
  • 4 eggs
  • 2 cups shredded cheddar and Monterey Jack cheese (Mexican Blend), divided
  • 3/4 cup salsa,  mild or hot, your choice
  • 1/2 small onion, finely minced
  • 1/4 cup green pepper, finely chopped
  • 2 Tablespoons fine dry bread crumbs

1.  Lightly grease or spray a 9 inch round baking dish. A deep-dish pie plate is good.  Preheat oven to 375 degrees.

2.  In a medium bowl mix eggs with a whisk, add in all but 2 Tablespoons of the cheese, salsa, onion and green pepper. Stir to mix.

3.  In another bowl, mix hash with 3/4 cup of the egg mixture.

4.  Spoon hash mixture into the baking dish, spreading it evenly across bottom and up the sides to form a crust.

5.  Pour the remaining egg mixture in the center.  If baking later, cover with plastic wrap and refrigerate at this point.

6.  Mix the bread crumbs with the reserved  2 Tablespoons cheese, and sprinkle over the top.

7.  Bake for 35 – 40 minutes till browned and tests done in the center.

To serve, cut in wedges and plate with sliced tomato and avocado.

SOURCE:  A Carolyn Original

Chicken Tostadas and Avocado Salsa

Chicken Tostadas and Avocado Salsa

Occasionally when I’m out for the day and I know I won’t have much time to prepare a full meal I’ll pick up a Rotisserie Chicken at my local market.   I’ll add a vegetable and a salad and dinner’s ready.  But what happens to the chicken that wasn’t eaten at that meal?  Usually I make chicken salad  with it for lunches.  But last week when I was confronted with this situation, I wanted to do something different; I was tired of chicken salad.  Luckily for me I came across this recipe for Chicken Tostadas and Avocado Salsa that calls for two cups of shredded rotisserie chicken.  With a few additional ingredients that you probably already have on hand, this goes together quickly, and is fun to eat.

My husband and I were comfortable eating this whole recipe.  Unless you are serving children, just one of these is not enough.  They are a little messy to eat, but the flavor is sooo  good.   I’m sure any substitutions you might make would not detract from the enjoyment of eating these.



  • 3 Tablespoons fresh lime juice ( juice of 1 lime)
  • 1 1/2 Tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon kosher salt
  • 1 cup chopped tomatoes (remove as many seeds as possible)
  • 1/2 cup chopped onion or scallions
  • 1 Tablespoon chopped cilantro
  • 1 avocado, peeled and diced
  • 1 Tablespoon olive oil, divided
  • 4 ( 6-inch ) flour tortillas
  • 2 cups shredded green lettuce
  • 1 ( 15 ounce ) can black beans, drained and rinsed
  • 2 cups shredded rotisserie chicken
  • 1/4 cup crumbled queso fresco, or other favorite cheese


1.  Combine the first 5 ingredients in a medium bowl, stirring with a whisk.  Add the tomato, onion, cilantro and avocado;  toss gently to coat.

2.  Heat a large cast-iron or nonstick skillet over medium heat.  Add 3/4 teaspoon oil to pan; swirl to coat.  Add 1 tortilla to pan; cook 1 minute on each side or until browned.  Repeat this 3 more times with remaining 2 1/4 teaspoons oil and tortillas.

3.  To serve:  place 1 tortilla on each of 4 plates.  Layer each tortilla with 1/2 cup lettuce, about 1/2 cup beans, 1/2 cup chicken, 1/4 cup avocado salsa, and 1 tablespoon cheese

SOURCE:    Cooking Light Magazine

Fresh Corn and Black Bean Salsa

I’ve been making this salsa every summer since 2003 when the recipe for it was published in our local newspaper. It uses the kernels of sweet corn cut from the cob plus black beans and anything else you might want to add.  That’s what I like about it;  its so versatile.  If I have a tomato that needs to be used, I cut it in, or perhaps an avocado that’s ripe.    If I don’t have a red onion I use scallions,  likewise if I don’t have cilantro I use parsley.  If you like some heat in your salsa, cut in a small jalapeño.   Put everything in a bowl, mix up the super simple dressing, and Bingo! its done.  We use this salsa as a snack, with  healthy multigrain chips,  or sometimes I use it as a salad.  Just put 1/2 cup on a leaf of romaine, arrange some tomato wedges and cucumber sticks around it, and there it is, a quick salad.

I find that the flavor improves if you make it a day ahead of when you will serve it but that’s hard for me to do.  I always want to sample it right away.  Oh, another thing:  if you like cilantro as much as I do, use twice the amount!


In a medium bowl mix together all of the following:

  • 2 ears fresh corn, cooked, cut kernels from cob
  • 1 16 ounce can black beans, rinsed and drained
  • 1/4 cup chopped red onion
  • 1/4 cup chopped cilantro

Toss all the above with dressing:

  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons oil ( corn, safflower, or olive)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Serve with tortilla chips or cheese quesadillas.

Spicy Tilapia Tacos with Avocado Mango Salsa

One day last week I was confronted with this situation–which happens rather frequently around here.  Mr. D. needed to work late, then go directly to a meeting before coming home for dinner.  Meanwhile, I needed to have my dinner on the early side, then go to a dance class in the evening.  My dilemma?  How to provide each of us with a nutritious meal which could be eaten at two separate times.  Are you familiar with this scenario?   I’d love to hear from you about the kinds of meals you serve when this happens.

My solution on this particular day was to make a tasty salsa that could be served with spice-rubbed tilapia, quickly cooked as needed; and served in a toasted corn tortilla.  I also prepared a tossed green salad to round out the meal, dressing to be added when eaten.

Here’s how it went together:


  • 1 cup diced peeled avocado
  • 2/3 cup diced peeled ripe mango
  • 1/4 cup chopped green onions
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped cilantro
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon salt

Mix together all the salsa ingredients in a medium bowl, and set aside for flavors to meld.  This is a delicious salsa that I make often in warm weather.  I love salsas made from fresh ingredients, don’t you?


  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 clove garlic, minced fine
  • 1 pound fish fillets  (we are partial to tilapia)
  • 1 tablespoon vegetable oil
  • 8 Corn tortillas  (6-inch)
Combine the first 5 ingredients ( thru garlic ).  Rub well over both sides of fish fillets.  These can be prepared in advance up to this point.  Refrigerate, and have ready for cooking as needed.
Place a medium skillet over medium-high heat.  Add the vegetable oil to pan, swirl to coat.  Add fish;  cook 2-3 minutes per side, depending on thickness of fillets.  Remove to a platter and keep warm.
Warm corn tortillas in hot skillet, about a minute per side to warm and soften.