The Tig Archives May 03, 2014
My love of tacos runs deep, as in the depths of my soul “deep.” The taco culture of LA is one of the things I miss most when I’m not in my hometown, so when given the chance to recreate those feel good flavors, I jump up on it. It’s important to note that I’m an equal opportunity taco lover – chicken, carne asada, carnitas, fish – they all work for me. My only musts are a corn tortilla (not a fan of their flour counterpart), some fresh salsa, and guac. Because, truth be told, guacamole makes me wanna do a happy dance at any given moment. (But seriously, why is it so good?)
I can’t think of a more appropriate day to feast on delicious Mexican food than Cinco de Mayo. Whip up the below and enjoy with a cold beer or perfect margarita (see below). Salud!
- 1 lb of white fish (I prefer ling cod or tilapia)
- 1/2 tsp of cumin
- 2 handfuls of fresh cilantro, roughly chopped
- 2 cloves of garlic, chopped
- 4 limes
- S&P to taste
- corn tortillas
- olive oil
- All the fixins: guac, sour cream, salsa, etc.
- Marinate the fish with the juice of two limes, one handful of the cilantro, S&P, and all of the garlic and cumin. Let it rest covers in the fridge for about a half hour.
- Fire up your girl outside, or on the grill pan indoors to medium high heat, and cook the fish approx 3-4 minutes each side until it is flaky and a little brown on the sides.
- Remove to a wooden board or plate and let it rest for a few minutes, squeezing extra lime juice and an additional sprinkle of salt + plus the extra handful of fresh cilantro
- Flake the fish off into scoops for each warm corn tortilla and garnish with salsa, guacamole, and whatever else you love.
Super simple and embracing the bright & clean flavors that really honors each of the ingredients. Serve with a cold beer or a perfect margarita!
- Fill a large mason jar with a handful of cilantro, half a cucumber sliced, a few slices of jalapeño (optional), and a big handful of ice.
- Add the juice of about ten fresh limes, plus a couple lime halves that have been squeezed.
- Add light agave syrup to taste and about four glugs of tequila (I prefer Cazadores, and I count it out like a bartender saying “one, two, three, four” until the pour is complete).
- Put the lid on the mason jar and shake what your mama gave ya until it’s all frothy, well mixed and ice cold.
- Taste, adding more tequila, agave, or lime juice to your liking.
- Rim a couple glasses with sea salt and lime juice, and pour your margaritas.
- Garnish with a sprig of cilantro and enjoy!
