Well, it’s a few days passed Cinco de Mayo, but I wanted to share what I found and made on May Uno!  Both recipes are from one of my favorite blogs Love and Lemons.  So good and so fresh!!  I didn’t have time to make GF tacos, so I just went with whole wheat for myself and had corn tortillas available for other people who joined in the meal.  Love and Lemons added tequila to their tacos, which I didn’t have available, but check out the full recipe there!!

Lime Fish Tacos 

Ingredients

• to marinate the fish:

• 2 big fillets of tilapia (or 3 smaller ones)
• splash of olive oil
• splash of tequila
• a drizzle of agave syrup
• 1 clove garlic, chopped
• zest of 1 lime (you’ll use the juice later)
• a few pinches of chile powder
• salt & pepper

• to serve with:

• 6 corn or flour tortillas, grilled
• creme fraiche, sour cream, or (my personal choice this time), kewpie mayo.
• avocado slices
• sriracha
• shredded cabbage, seasoned with a little salt & lime juice
• cilantro
• extra lime slices

Instructions

1. Whisk the fish marinade ingredients together in a medium bowl. Coat the fish and refrigerate for 30 minutes.
2. Remove fish from the fridge. Heat a grill pan or skillet over medium-high heat and cook the fish 3-4 minutes per side, or until it’s done and flaky. Squeeze a few big squeezes of lime juice on it just before you take it out of your pan. Let fish cool slightly, and flake it into smaller pieces.
3. Grill tortillas (or char them slightly over a gas flame).
4. Assemble tacos with the fish, a dollop of cream (of your choice), avocado slices, sriracha, shredded cabbage, cilantro, and serve with extra lime slices.

Mexican Street Corn Salad

Ingredients

• 3 ears of corn (about 1.5 – 2 cups kernels)
• 1 tablespoon olive oil
• 1 garlic clove, peeled
• 1/2 to 1 jalapeno, roasted and chopped (optional)
• 2-3 tablespoons mayo (I like Trader Joe’s Light Mayo)
• juice from 2-3 limes, plus extra for serving
• 1/3 cup crumbled cotija (or feta) cheese
• a big handful of cilantro
• 1/2 teaspoon smoked paprika
• salt
• sriracha, or other hot sauce, for serving (optional)

Instructions

1. Heat a large skillet, add the olive oil to coat the bottom. When it’s very hot, add the corn, the garlic clove (whole, you’ll remove it later), and a bit of salt. Once the kernels are browning on one side (30 seconds or a minute), stir and let them continue to cook for a few more minutes.
2. Turn the heat off and stir in the chopped jalapeno, scallions, mayo, lime juice, and a bit more salt.
3. Remove the corn from the pan and top wtih cotija cheese, a dusting of paprika, cilantro. Taste and adjust seasonings.