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
- 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
- shredded cabbage, seasoned with a little salt & lime juice
- extra lime slices
- Whisk the fish marinade ingredients together in a medium bowl. Coat the fish and refrigerate for 30 minutes.
- 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.
- Grill tortillas (or char them slightly over a gas flame).
- 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
- 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
- sriracha, or other hot sauce, for serving (optional)
- 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.
- Turn the heat off and stir in the chopped jalapeno, scallions, mayo, lime juice, and a bit more salt.
- Remove the corn from the pan and top wtih cotija cheese, a dusting of paprika, cilantro. Taste and adjust seasonings.