A Cinco de Mayo Fiesta!

Happy Cinco de Mayo!!!!!! I hope everyone is doing well this morning. I am continually praying for those affected by floods and/or the oil spill. Such devastating things have happened recently and I am hoping that everything gets cleaned up and taken care of quickly. We also just found out that my husband's uncle is in the hospital and will be moved to Hospice later this week. Both his kidneys and liver are failing. Please say a prayer for Uncle Buddy if you get a chance. We may be traveling to Wilmington in the next few days to visit him. I hope it's not the last time.

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
Spanish Rice

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!

Simple Syrup

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
Shredded cabbage
Diced red onion
Diced tomato
Chopped cilantro

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

Spanish Rice

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??