Ingredients:

1 lb boneless, skinless chicken breasts OR 1-1/4 lbs white fish fillets, like tilapia
3 ripe limes or lemons for juice
Sea salt
1 cup chopped scallions
4 plum tomatoes, chopped
1-2 serrano or jalapeno chilies, chopped
1/2 cup chopped English cucumber
1 ripe avocado, chopped into large chunks
1/2 cup chopped fresh cilantro or coriander
1/4 cup olive oil
2 Tbsp Easy Exoticâ„¢ Latina Spice Blend
6 corn or flour 6� tortillas
1 cup feta or queso anejo cheese, crumbled

Directions:

Cut chicken or fish into chunks and place in a glass or ceramic bowl.  Squeeze juice of one lime and sprinkle with salt and 1 Tbsp Latina spice blend.  Gently stir to mix; set aside to marinade. 

Chop all the vegetables, including the avocado, and mix together in another bowl with salt, juice of 1 lime and 1/2 Tbsp Latina spice blend.  Heat the olive oil in a skillet on medium heat and sauté the chicken or fish.  Add the marinade juices left in the bowl and sprinkle a bit more of the Latina spice blend.  Stir gently just until cooked through.  Fish will take less time than the chicken. 

While protein is cooking, either in a hot, dry frying pan, or on an open stove flame, warm tortillas by turning them with tongs every 20-30 seconds until lightly toasted and heated through.  Place each tortilla on a plate and stuff with chicken or fish, then top with 1-2 Tbsp of the tomato salsa and 1 Tbsp of cheese.  Sprinkle a pinch of Latina spice blend over the taco and squeeze a bit of lime juice over this.  Add a pinch of salt too, if you like.  Serve immediately with a cold beer.  Don’t be afraid to add more Latina spice to everything!  I’ve made this conservative to match all tastes.