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• Step 1: Pour all ingredients into a shaker. Add ice, and shake vigorously.
• Step 2: Strain into a glass filled with fresh ice. Garnish, if desired.

• Step 1: Whisk together cilantro, mayonnaise, oil, garlic, and lime juice in a medium bowl.
• Step 2: Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper.
• Step 3: Combine chicken and cilantro mixture in a large zip-top plastic bag. Seal bag, and chill 2 to 4 hours.
• Step 4: Preheat grill to medium-high heat. Remove chicken from marinade, discarding marinade. Grill chicken, covered, 5 to 6 minutes per side or until done; chop chicken.
• Step 5: Heat tortillas according to package directions. Serve chicken in tortillas with lettuce, cheese, and pico de gallo.

• Step 1: Pour all ingredients into a shaker, muddle with sliced serrano pepper. Add ice and shake vigorously.
• Step 2: Strain into a fresh glass filled with ice. Garnish with a pineapple slice, pineapple leaves, and serrano pepper.

• Step 1: Sprinkle fish with blackened seasoning. Melt butter in a cast-iron skillet or large nonstick skillet over medium heat. Add fish, and cook, 5 to 6 minutes per side or until fish flakes with a fork.
• Step 2: Heat tortillas according to package directions. Serve fish in warm tortillas topped with coleslaw, sour cream, and avocado.

• Step 1: Pour all ingredients into a shaker. Add ice, and shake vigorously.
• Step 2: Strain into a glass filled with fresh ice. Garnish, if desired.

• Step 1: Heat an oiled grill pan over medium-high heat; sprinkle steak with chile pepper and 1 tsp salt.
• Step 2: Grill steak 6 to 8 minutes per side or to desired doneness; let stand 15 minutes before thinly slicing across the grain.
• Step 3: Meanwhile, stir together mango, onion, cilantro, lime juice, oil, and 1/4 tsp salt.
• Step 4: Divide steak and mango salsa among tortillas; top with avocado, and, if desired, serve with lime wedges.

• Step 1: Muddle watermelon cubes in a shaker. Add all remaining ingredients, including fresh mint leaves. Top with ice, and shake vigorously.
• Step 2: Double strain into a coupe glass or serve over ice.

• Step 1: Preheat grill to medium-high heat. Combine oil, chili powder, chipotle chile pepper, and cumin. Rub over pork; season generously with salt and pepper.
• Step 2: Grill pork, covered, 10 minutes per side or until a meat thermometer inserted into thickest portion reads 145°F. Let stand 10 minutes; chop pork.
• Step 3: Heat tortillas according to package directions. Serve pork in tortillas with Jalapeño-Lime Slaw recipe; sprinkle with cheese before serving.

Jalapeño-Lime Slaw:

• Step 1: Toss together all ingredients just before serving.

• Step 1: Add tequila, grapefruit juice, lemon juice, and agave nectar to an ice-filled Collins glass. Top with soda water. Stir. Garnish, if desired.

• Step 1: Cook corn in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until lightly browned. Add shrimp, and sprinkle with salt and pepper; cook 2 to 3 minutes or until shrimp turn pink.
• Step 2: Transfer shrimp and corn mixture to a large bowl. Grate and juice limes to yield 1 tsp zest and 2 Tbsp juice. Add zest and juice to shrimp and corn. Stir in queso fresco, mayonnaise, and cilantro. Divide mixture among tortillas.
• Note: Toast corn tortillas, one at a time, in a large, dry skillet over medium-high heat 1 to 2 minutes or until crisp and slightly charred around edges.

• Step 1: Muddle peach slices in a shaker. Add all remaining ingredients, including Thai Basil. Top with ice and shake vigorously.
• Step 2: Strain into a glass over fresh ice, and garnish with Thai basil.

• Step 1: Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp. Cut slices in half.
• Step 2: Divide chicken and bacon among tortillas. Top with cheese, lettuce, tomatoes, and dressing.