I'm a little early, but I've been asked to write a blog entry for another website and it got me thinking about Cinco de Mayo. I love Mexican food, but can't imagine going to one on the holiday. I will not wait 2 hours to eat lard-filled refried beans covered in cheese. But I would like to celebrate because I love me some Mexican, so here's what I came up with. Skip the chips, slim down your drink, and make some homemade fish tacos and you’ll avoid the long lines and the high calorie meal. Add a little tequila to this menu and you're in for a real treat!
Broiled Fish Tacos with Grilled Cabbage Slaw
*Broiling fish is super quick and tilapia never dries out. It makes for a quick weeknight meal. I would make extra of this spice rub and keep it around for fish, chicken or pork chops.*
- 1 lb firm fish (rockfish, cod, tilapia, etc.)
- 1/4 tsp kosher salt
- 1/4 tsp garlic powder
- 1/4 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 2 tbsp olive oil
- Fresh limes
- Greek yogurt (optional)
- Corn tortillas
- Preheat broiler with rack 4 inches from the top.
- Add seasoning to small bowl and mix to combine.
- Line a pan with foil and spray with non-stick spray and place fish on pan. Brush fish with olive oil. Sprinkle seasoning over fish and rub. Flip fish over and repeat.
- Broil fish for 4-5 minutes each side until flaky.
- Squeeze fresh lime juice over the fish. Serve in warm corn tortillas with grilled cabbage and a dollop of Greek yogurt.
Grilled Cabbage with Spicy Lime Dressing
*I am obsessed with this recipe.*
- Juice of 3 limes (about 1/4 cup)
- 1/4 cup extra virgin olive oil
- 1 teaspoon fish sauce
- 2 garlic cloves or 2 tsp garlic paste (Garlic paste is a great time saver! You can find it in the refrigerated section of the produce aisle. Our grocer carries Gourmet Garden.)
- 1/4 cup cilantro leaves
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne
- 1/4 teaspoon sugar
- 1 head green cabbage
- Grapeseed or canola oil
- Heat a gas or charcoal grill. Combine the limes, olive oil, fish sauce, garlic, cilantro, salt, cayenne and sugar in a small chopper or blender until the sauce is combined.
- Remove the loosest, toughest outer leaves from the cabbage, and cut into 8 evenly-sized wedges. Do not remove the stalk or inner core. Lightly brush the wedges with grapeseed or canola oil.
- Place the wedges on the grill and cover. Cook for 10 minutes, or until the edges of each layer are blackened and the cabbage is beginning to soften. Flip each wedge over, cover the grill, and cook for an additional 10 minutes on the other side. Remove the cabbage when it is wilted.
- Take the cabbage off the grill and shred. Pour the dressing over top and toss.
*What's Mexican food without tequila?!*
- 1.5 ounce tequila
- 1 fresh lime
- 6 ounces Diet Squirt or other lemon lime soda
- Wet the rim of your tumbler or margarita glass with water by tipping it upside down into a bowl of water.
- Rub the rim into coarse salt.
- Fill the glass with ice, tequila, lime juice, and lemon lime soda. Stir and enjoy!