Cinco de Mayo Fiesta

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.

  1. 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.
  2. 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.
  3. 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
  4. 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!

  1. 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.
  2. Add the juice of about ten fresh limes, plus a couple lime halves that have been squeezed.
  3. 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).
  4. Put the lid on the mason jar and shake what your mama gave ya until it’s all frothy, well mixed and ice cold.
  5. Taste, adding more tequila, agave, or lime juice to your liking.
  6. Rim a couple glasses with sea salt and lime juice, and pour your margaritas.
  7. Garnish with a sprig of cilantro and enjoy!