We may not be able to celebrate Cinco de Mayo like we used to, with social distancing measures in place, but this is a great opportunity to learn more about Mexican culture. If you’re hosting for friends, celebrating solo, or serving your family, you’re going to want to give these recipes a try! These dishes come from our friend, Casey Easton of Food Lab Boulder. Enjoy!
Baja Fish Tacos
These tacos are great with some pineapple salsa and simple cabbage salad. And, of course a Mexican lager!
½ lb tilapia, cut in half and into 2”-3” pieces
1 cup AP flour or AP Gluten free flour
¼ cup rice flour
8-12 oz beer, lager
Salt
½ cup Mexican Crema or sour cream
2 TBSP chipotle sauce (found in a can)
High heat oil for frying
8 corn tortillas, heated in pan with a tad of oil to keep soft
1.Heat oil in heavy bottomed pot, making sure it is deep enough for fish and has plenty of room to not bubble over.
2. Mix flours and salt with enough beer to make a batter, should be a little lighter than pancake batter. Dip the fish pieces in batter then right into the oil, making sure to not overcrowd the pan. Fry a few minutes, until the fish is golden; place on a paper towel to drain.
3. Mix sour cream with chipotle sauce. Serve tacos hot with cabbage slaw and chipotle cream.
For Slaw
¼ head red cabbage, chiffonade
2 carrots, grated
½ orange, zest and juice
1 lime, zest and juice
1 TBSP neutral oil like canola
¼ bunch cilantro, chopped
Salt
Combine all ingredients in a bowl. Toss well and serve chilled for taco topping.
Pineapple Salsa
1 cup fresh pineapple, diced
¼ red bell pepper, diced
1 lime, juiced
Handful cilantro, chopped
1 cloves garlic, minced
¼ red onion, minced
Salt
Combine all ingredients in a bowl. Season to taste.
Black Bean and Corn Salad
½ cup canned corn, drained
½ cup cooked black beans
2 green onions, sliced
2 TBSP pepitas, toasted
½ tsp cumin
1 lime, juiced and zested
2 TBSP olive oil
2 TBSP queso fresco
3 sprigs cilantro, picked
Salt
- Combine the oil, lime juice, zest, cumin, and salt in a bowl until it well incorporated.
- Add the remaining ingredients and stir the mixture to mix everything well.
Salsa Roja
1 roasted red bell pepper
1 tomato
½ onion, diced
3 garlic cloves, minced
½ tsp fresh oregano
1 tsp cider vinegar
1 cup stock
1 TBSP olive oil
Salt
- Preheat oven to 400F, roast tomatoes and pepper until blistered and slightly charred, 15 minutes.
- Heat a pan to medium high and add oil, saute onion and garlic. Add roasted tomatoes, peppers, oregano, salt, pepper, vinegar and stock and bring to a simmer, cover and cook for 5-10 minutes or until liquid is almost all gone.
- Transfer to a blender, blend until smooth. Season to taste and serve.