For Cinco de Mayo, we are having a couple of friends over and of course we will be having Mexican food!! I wanted to share with you the menu and recipes I'm using in hopes it will inspire you to have your own Cinco de Mayo dinner tonight!
Classic Lime Margarita
Black Bean, Corn, and Cilantro Salsa with Tortilla Chips
Grilled Fish Tacos with Creamy Chipolte Sauce
I had to try out the recipe last night to make sure it was as good as I remembered. ;)
Classic Lime Margarita
3 ounces of tequila
2 ounces of fresh squeezed lime juice
1 ounce of simple syrup (Recipe follows)
1 teaspoon of Triple Sec
Kosher salt/sugar mixture
Fill your cocktail shaker with ice. Add the tequila, lime juice, simple syrup and Triple Sec. Cover and shake until mixed and chilled. Mix kosher salt and sugar together, spread onto a plate, run a lime wedge around the rim of a glass to wet it, swirl it in the salt/sugar mixture until rim is covered. Strain margarita into glass and enjoy!
1 cup of sugar
1 cup of water
Heat sugar and water in a saucepan on low, stirring constantly until sugar dissolves.
I made this last night as well because the flavors mesh together better the longer you let it set.
Black Bean, Corn, and Cilantro Salsa
Half of a can of sweet corn, drained
Half of a can of black beans, drained
2 diced tomatoes
1/2 cup of diced red onion
Chopped Cilantro to taste
Salt, Chili Powder, and garlic to taste
Mix all the ingredients together and serve with tortilla chips! Yum!!! I always end up putting like 4 cups of cilantro in mine. I am crazily obsessed with cilantro. :)
Photo from Alanskitchen.com
Grilled Fish Tacos
1 pound of white flaky fish
1/4 cup of canola oil
1 lime, juiced
1 tablespoon of chili powder
Chopped cilantro to taste
8 flour tortillas
Diced red onion
Preheat grill to medium-high heat. Place fish in medium dish. Whisk together oil, lime juice, chili powder and cilantro and pour onto fish. Let it marinate for 10-20 minutes.
Place fish on hot grill and grill it for about 4 minutes on the first side, then 30 seconds on the other side. Let rest for 5 minutes before flaking it.
Place tortillas on grill for about 20 seconds. Assemble tacos with fish and remaining ingredients.
Creamy Chipolte Sauce
1 cup of sour cream
1 can of chipolte salsa
Salt to taste
Mix sour cream and salsa together. Add salt to taste. Serve with fish tacos.
Photo from BellisiosFoodsFoodService.com
1 1/2 cups of white rice
2 1/2 cups of chicken broth
1 cup of plain tomato sauce
3 cloves of finely chopped garlic
1/4 of a medium red onion, chopped
2 tablespoons of oil
4 heaping tablespoons of finely chopped parsley
In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Saute for 1-2 minutes until soft. Add dry rice. Stir for about 5 minutes until rice becomes a golden brown color.
Slowly add in broth and tomato sauce. Add in the parsley. Stir and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.
What are your plans for Cinco de Mayo??