Three Amazing Recipes for your Cinco De Mayo Fiesta
- 3 Haas avocados, halved, seeded and peeled
- 1 lime, juiced
- 1/2 tsp. kosher salt
- 1/2 tsp. ground cumin
- 1/2 tsp. cayenne
- 1/2 medium onion, diced
- 1/2 jalapeno pepper, seeded and minced
- 2 Roma tomatoes, seeded and diced
- 1 Tbs. chopped cilantro
- 1 clove garlic, minced
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. Squeeze some lime juice into the bowl and toss to coat the avocado. Add the salt, cumin, and cayenne and mash with a potato masher or a fork,. Then, fold in the onions, jalapeño, tomatoes, cilantro, and garlic. Add additional lime juice, to taste. Check the salt and pepper and add more if desired. Let sit at room temperature for 1 hour and then serve.
Coco-Loco Fish Tacos
For the tacos:
- 2 tsp. ground ancho chile powder
- ½ tsp. ground cumin
- 3 cloves garlic, minced
- ½ tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 Tbs. olive oil
- 2 lb. firm-fleshed whitefish fillets (mahi-mahi, cod or halibut)
- 2 dozen 6-inch corn tortillas
- 2 C. shredded green cabbage
- 2 C. shredded red cabbage
- 2 tbs. each- cumin and chile powder
- ½ C. lime juice
- ¼ C. olive oil
- Salt and pepper
- Killer Guac (see recipe above)
- 4 limes, quartered
To make the tacos:
In a small bowl, combine the ancho powder, cumin, garlic, salt, and pepper and stir to mix. Add the oil and whisk until a loose paste is formed. Rub the fish with the spice paste and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
Light a charcoal fire or preheat your gas grill on high. Oil the grill’s cooking surface. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium-high.
Grill the fish until just cooked through, 3 to 4 minutes per side. Transfer to a cutting board and cut into bite sized pieces.
Divide the tortillas into 2 stacks and wrap each in aluminum foil. Place on the grill until heated through, about 5 minutes.
In a large bowl, combine the green and red cabbage and season with lime juice, cumin, chile powder, kosher salt, pepper and a drizzle of olive oil.
To assemble the tacos, take 2 tortillas, top with chunks of fish, a spoonful of Killer Guac and lime cilantro sour cream, and some of the cabbage slaw. Squeeze a wedge of lime over the filling, fold and eat. Yum!
For the lime-cilantro sour cream sauce:
- 1 C. sour cream
- 1/2 C. mayonnaise
- 3 Tbs. minced fresh cilantro
- Grated zest of 1 lime
- 1 Tbs. fresh lime juice
To make the lime-cilantro sour cream sauce:
Combine all the ingredients in a 2-cup measuring cup and whisk until smooth. Refrigerate up to 4 hours until ready to use.
Think Bloody Mary but with a Cervesa base. Oh yeaaaa…
- 1/4 C. kosher salt
- 3 Tbs. chili powder
- 4 limes, cut into wedges
- 1 tsp. Maggi or soy sauce
- 1½ C. spicy tomato juice
- ½ C. beer
- Hot sauce (We LOVE Cholula)
- Worcestershire sauce
Combine the salt and chili powder in a small bowl and transfer to a flat plate. Rub a lime wedge around the rim of each beer mug and dip it into the chili-salt to coat the rim. Squeeze the juice of 4 lime wedges into each mug. Add a lime wedge to the mug and fill with ice. Add tomato juice, beer, Maggi, a dash of hot sauce and Worcestershire sauce, and serve immediately.