Introducing the Fuego Collection with Latin-Inspired Recipes!

Written by Lisa DiMauro | October 16th, 2015

Drumroll please….

Introducing our brand spanking new collection – Fuego! I have been dropping hints about the arrival of this hot collection but I am finally allowed to talk all about it as much as my heart desires because it is hitting shelves TODAY! We’ve turned out some awesome launches but this one is the spiciest of them all – rife with leopard prints, elaborate carvings and colors that P-O-P. Now *that’s* what I define as #onfleek.

Fuego is everything that it sounds like it is and more – hot, full of personality and a launch we are extremely excited to introduce. It is a reflection of our love of all things Latin! This line includes a handful of rich reds, royal purples and never-before-seen design elements that will have you rummaging through your high school Spanish textbooks to describe just how perfect these frames are.

In honor of this exciting launch, we wanted to share some of our favorite Latin-inspired recipes. Little did we know, what we were already eating (and loving) happens to be the perfect dishes to boost your eye health. ¡Que rico!

Grilled Skirt Steak or Chicken Fajitas



  • ½ cup soy sauce
  • Juice from 6 limes
  • ½ cup canola oil
  • ¼ cup brown sugar (packed)
  • 2 tsp ground cumin seeds
  • 2 tsp ground pepper
  • 1 Tbsp chili powder
  • 1 Tbsp minced garlic
  • 2 lbs skirt steak or boneless/skinless chicken breast
  • 1 large red bell pepper (cut into thin strips) **
  • 1 large green bell pepper (cut into thin strips) **
  • 1 large yellow bell pepper (cut into thin strips) **
  • 1 medium sized onion cut into slices
  • 12-16 corn tortillas

Serve with you choice of: guacamole, pico de gallo, shredded cheddar cheese, sour cream, and/or salsa


  1. Combine soy sauce, juice from lime, canola oil, brown sugar, cumin, black pepper, chili powder, and garlic in a medium bowl and whisk to combine. Transfer 1/2 cup of marinade to a large bowl and set aside. Place meat in a gallon-sized zip-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Fully coat meat in sauce and let marinate in refrigerator for at least 3 hours.
  2. Once meat is done marinating, toss peppers and onions in bowl with reserved marinade.
  3. Place steak/chicken onto a hot grill pan until grill marks form (about 2 minutes on each side)
  4. Once grill marks are formed, add pepper and onion mix and cook, stirring occasionally, until vegetables are softened and beginning to char in spots. Keep stirring until chicken is cooked all the way through (or steak reaches desired temperature).
  5. Serve immediately with hot tortillas, guacamole, pico de gallo, or sour cream.

** Did you know that peppers are a key power food for eye health? Age-related macular degeneration and cataracts are leading causes of vision loss, but foods rich in lutein, zeaxanthin, and vitamin C, like bell peppers, can keep eyes sharp. A cup of sliced red, yellow and orange peppers contains nearly twice your daily vitamin C, in addition to lutein and zeaxanthin.

Fish Tacos



  • 1 lb fish of choice (Tilapia, cod or mahi mahi fillets) **
  • 2 Tbsp canola oil
  • 1 1/2 Tbsp fresh lime juice
  • 1 clove garlic, minced
  • 1 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground paprika
  • 1/8 tsp cayenne pepper
  • Salt and pepper
  • 6 tortillas of choice (corn, flour, spelt, etc)
  • 1 large hass avocado, sliced
  • Sour cream, shredded cheddar cheese, pico de gallo and/or hot sauce


  • 1/2 small red cabbage, cored and sliced thin
  • 1/2 cup sweet corn
  • 1/4 cup cilantro, chopped
  • 3/4 cup thinly sliced red onion
  • 1 1/2 Tbsp lime juice
  • 1 Tbsp canola oil


  1. In a mixing bowl whisk together canola oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste. Pour mixture over fish and allow to marinate for 20-30 minutes.
  1. Preheat a grill pan to medium-high heat. Brush grill with oil (or spray with olive oil). Grill until cooked through, about 3 minutes per side depending on thickness of fish. Transfer to a plate, break into pieces and serve in warmed taco shells with cabbage slaw, avocado slices and other optional toppings.

For the red cabbage slaw:

  1. Add cabbage, red onion and cilantro to a medium mixing bowl. Pour lime juice and canola oil over top and season lightly with salt and pepper. Toss to evenly coat.

** Studies suggest omega-3 fatty acids may help protect adult eyes from macular degeneration and dry eye syndrome. Fatty acids, found in oily fish, may also may help proper drainage of intraocular fluid from the eye, which decreases the risk of high eye pressure and glaucoma.

¡Esperamos que tengas panza llena y corazón! 
We wish you a full tummy and full heart!

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