Are you celebrating Cinco de Mayo this Sunday?! I know personally one of my favorite things to do is sit outside and enjoy an ice cold margarita and some chips and salsa! Mmmmmm, so good!!!
If you are celebrating this year and you’re looking for a last minute recipe to make, you’ve come to the right spot! These all just sound so good, it might be hard to pick just one!!
Photo Credit: Sang An via Epicurious.com
4 tablespoons fresh lime juice, divided
3 tablespoons tequila
3 tablespoons roughly chopped fresh cilantro, divided
1 teaspoon finely chopped garlic
1 teaspoon ground cumin
1 lb mahimahi
3 tablespoons rice wine vinegar
1 teaspoon canola oil
2 3/4 teaspoons honey, divided
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 cups thinly sliced red cabbage
3/4 cup reduced-fat sour cream
3 tablespoons 2 percent milk
1 1/2 teaspoons finely grated lime zest
8 corn tortillas (6 inches each)
1/2 firm-ripe avocado, thinly sliced
2 limes, quartered
In a resealable plastic bag, combine 3 tablespoons lime juice, tequila, 1 tablespoons cilantro, garlic and cumin. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour. In a bowl, combine vinegar, oil, 2 teaspoons honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add cabbage; toss well. In another bowl, combine sour cream, milk, zest, remaining 1 tbsp juice, remaining 3/4 teaspoon honey and 1/2 teaspoon salt. Heat grill. Remove fish from marinade; season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Grill, turning once, until just cooked through and lightly charred, 4 minutes per side. Transfer to a cutting board; coarsely chop. Stir remaining 2 tablespoons cilantro into slaw. Grill tortillas, turning once, 30 seconds per side. To assemble, spoon 1 tablespoon sour cream mixture in center of each tortilla. Divide fish, slaw and avocado among tortillas. Garnish with lime wedges.
- 1 pound lean ground beef ( lean)
- 1 large onion, chopped or season with Onion powder or minced onion
- 2½ cups salsa
- 1 can (15 ounces) black beans or red kidney beans, rinsed and drained
- ¼ cup reduced-fat Italian salad dressing
- 2 tablespoons reduced-sodium taco seasoning
- ¼ teaspoon ground cumin
- 6 flour or corn tortillas (8 inches)
- 1 small can of drained corn, or about 1¼ cups of frozen corn (optional)
- ¾ cup sour cream *Note: I used ½ cup
- 2 cups shredded Mexican cheese blend or your favorite cheese
- 1 cup shredded lettuce
- 1 medium tomato, chopped
- ¼ cup minced fresh cilantro
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
- Stir in the salsa, beans, corn, dressing, sour cream, taco seasoning and cumin.
- Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
- Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
- The last & final layer should be a healthy dose of grated cheese.
- Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
- Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.
Credit: Southern Living
- 1 small onion diced
- 2 garlic cloves, minced
- 2 (10-ounce) cans diced tomatoes and green chiles $
- 3/4 cup milk
- 1/2 teaspoon ground cumin
- 1/2 teaspoon coarsely ground black pepper
- 2 pounds white American deli cheese slices, torn
- Assorted Tortilla and Corn Chips
- Place first 7 ingredients in a 6-quart oval slow cooker. Cover and cook on LOW 3 hours, stirring gently every hour. Stir before serving. Serve with assorted tortilla and corn chips.
- To Make Ahead and Freeze: Spoon into quart-size freezer containers, and freeze up to 1 month. Thaw overnight in the refrigerator. Microwave on HIGH, stirring every 60 seconds until thoroughly heated.
Credit: The Sweetest Occasion
- 2 oz of fresh lime juice
- 1 1/2 oz of Patron (or equivalent)
- 3/4 oz of Cointreau
- 1/4 oz of agave or simple syrup (more or less to taste)
Combine lime juice, Patron, Cointreau and agave syrup (or simple syrup) in a chilled cocktail shaker with ice. Shake well and vigorously, then pour over ice. If you like salt with your margarita (I prefer to skip it), wet the rim of your glass with lime juice and then coat it by flipping the glass upside down on a plate holding the salt of your choice. (You know, before you fill it with ice and margarita goodness, that is.) Adjust the agave/simple syrup to your taste. My suggestion is to start with less and build up the sweetness until you find your own personal sweet spot. Personally I prefer my margaritas crisp and tart so I don’t use much syrup at all. Bottoms up!
What are you serving up on Sunday? Let us know!!
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