spring time. snack time.

spring has sprung!  it’s time to take off the heavy coat, scarf and cozy sweaters and spend weekends in the sun. for most of us the warmer weather inspires us to get active and eat better. in need of some motivation? here are few of our favorite lighter and brighter recipes from seasons past. snack on!

ceviche with chili limón tortilla popchips
by aaron sanchez

aaron snachez ceviche


  • 1 pound fresh halibut filets (or any firm-fleshed white fish, such as haddock, red snapper or sea bass), diced into 1/2-inch cubes
  • 1 cup fresh lime juice (from approximately 8 to 10 limes)
  • 1 fresh red serrano chili, seeds discarded, chili thinly sliced
  • 1 teaspoon salt
  • 1 small mango, cut into 1/4-inch cubes
  • 1 scallion, white and green parts thinly sliced
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon extra virgin olive oil
  • 1 bag chili limón tortilla popchips


1. in a medium-sized glass bowl, combine the fish with the lime juice, serrano and salt. cover and refrigerate for 3 to 4 hours. the fish cubes will “cook” in the lime juice until they are opaque.

2. half an hour before serving, stir the mango, scallion, cilantro and olive oil into the ceviche. cover and refrigerate 20 minutes to let the flavors meld. serve with chili limón tortilla popchips for scooping up the ceviche.

guilt-free guacamole
by quickie-chick

guilt free guacamole


  • 1/2 large avocado- diced
  • 1/4 large cucumber- diced
  • 1/2 lemon- squeezed
  • 2 cilantro sprigs- chopped
  • 1 garlic clove- diced
  • 1/2 jalapeno- diced
  • sea salt and white pepper (just a dash)
  • 1 bag of your favorite flavor popchips


1. mix all the ingredients in a medium sized bowl until incorporated.

2. serve with your favorite flavor popchips and enjoy!

baked fish tacos
by matt stevens

baked fish tacos


  • 3/4 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 2 eggs, lightly beaten
  • 2 cups, crushed chili limón tortilla popchips
  • 1 pound flaky, mild, white fish, like rockfish, tilapia, or mahi mahi, patted dry and cut into wide approximately 1 ½ x 3 inches
  • flour tortillas
  • warmed limes, to garnish
  • big papi’s kitchen mango salsa
  • 1/2 avocado, peeled and sliced into strips


1. preheat oven to 450 degrees f. line a sheet with aluminum foil and set aside.

2. in a wide, shallow bowl or dish, whisk to combine the flour, paprika, and a liberal amount of kosher salt and freshly ground black pepper. in another wide dish, add the eggs. in a third dish, add the crushed tortilla popchips. place them side-by-side, with the flour dish first and the tortilla dish last, to create a fish breading station.

3. taking one fish stick at a time, cover in flour, tap off excess; dip into the egg, shake off excess; and then cover in the tortilla chips, making sure to use your finger to press the crumbs onto the fish. place on the prepared baking sheet and continue the process of breading the rest of the fish.

4. once all are prepared and placed on the baking sheet, bake in the preheated oven for 12-14 minutes, or until the tops are golden brown and the fish is flaky white on the inside.

5. to assemble the fish tacos, take a warm flour tortilla, add a couple of the tortilla-crusted fish, top with a few good tablespoons of big papi’s mango salsa, and add as much, lime juice, and avocado slices to suit your tastes.

mango gazpacho with shrimp and avocado
by mallory murphy

mango gazapcho


  • 2 cups big papi’s mango salsa
  • 1/2 cup chicken or shrimp stock
  • 1 slice bread (anything you have on hand; i use whole wheat or country white), torn into pieces
  • 1 clove garlic, peeled and smashed
  • 1 tsp red wine vinegar fresh black pepper, to taste
  • 6 large uncooked frozen shrimp in their shells, whatever size you like (do not defrost), optional
  • 1 avocado, peeled and diced
  • 1 bag of your favorite flavor popchips


1. in a blender (or in a large bowl, with an immersion blender), puree the salsa with 1/2 cup of stock until smooth.

2. add the bread and garlic, and blend until smooth. taste, then add 1 teaspoon of red wine vinegar, or more as needed, to balance the sweetness of the salsa. season with fresh black pepper. pour soup into a serving bowl.

3. in a small sauce pan, place the frozen shrimp and 2 inches of water. set on medium-high heat. when the shrimp turn pick and are just curled (this should take 2 minutes or so, not much more), remove from heat, drain and rinse under cold water to stop the cooking. peel the shrimp and add to the soup.

4. peel and dice the avocado, and sprinkle over the soup just before serving.

5. enjoy with a side of your favorite flavor popchips!

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