VIVA! el CINCO DE MAYO!!
American’s enthusiasm for everything Mexican, especially the food and the margaritas, has made Cinco de Mayo a popular celebration. Join the fun!
Fish Tacos with Orange-chile Salsa
(Makes 8 servings)
These light, fresh tacos are popular street food from Mexico’s Baja region. They are healthy, easy to prepare for a party and delicious.
For the Salsa
- 2 oranges, peeled and segmented
- 1/2 Serrano chile, minced and seeded
- 3/4 cup diced canned tomatillos or tomatoes, drained
- 1 medium red onion, diced
- 3 Tbsp. fresh cilantro, chopped
- 1 tsp. kosher salt
- 1 tsp. fresh or dried oregano, minced
- 1 cup prepared coleslaw
- 1 tsp. cumin seeds
For the Fish
- 2 Tbsp. vegetable oil
- 2 Tbsp. fresh lemon juice
- 2 lbs. fresh sea bass, cod or tilapia
- 2 dozen small corn tortillas
For the Salsa
- Roughly chop the orange segments (saving the juice).
- Combine all ingredients, including the orange juice and toss to mix. Taste for salt and pepper (can be prepared and refrigerated up to 2 days in advance).
- Add cumin seeds to coleslaw and refrigerate
For the fish
- Preheat grill to medium-high. Combine oil, lemon juice, salt and pepper in a bowl. Add the fish and toss to coat.
- Grill the fish, turning once, until crispy (about 8 minutes).
- Warm the tortillas in the oven or on the grill.
To serve: crumble fish across a tortilla, top with coleslaw and salsa. Roll up to enjoy.
(Makes 3 cups)
Guacamole continues to be one of the most popular Mexican innovations. This is a basic recipe; feel free to experiment with the addition of more chile, garlic or tomatillos. Just start with perfectly ripe avocadoes (preferably Haas) and fresh lime juice and you can’t go wrong.
- 3 ripe Haas (or Bacon) avocadoes
- 1/4 cup fresh lime juice
- 1/3 cup red onion, minced
- 1/3 cup tomato, chopped and seeded
- 1 Serrano chile, seeded and minced
- Kosher salt and black pepper
- Peel and seed the avocadoes. Mash the avocado chunks and the lime juice with a large fork or potato masher to a lumpy/smooth texture.
- Stir in the remaining ingredients and taste for seasoning.
Guacamole is best if made within an hour or two of serving (keep it refrigerated).