Happy (almost) Cinco De Mayo! Here in Austin, we never need an excuse to eat Mexican food – but if you do, here are just a few of our favorites:
Spicy Serrano Corn Salsa / Jalapeño Margaritas
Veggie Cevice Tacos / Tequila Lime Fish Tacos
Mexican Street Corn Salad / Chilaquiles
Poblano “Crema” Enchiladas / Spicy Black Bean Soup
I’m off to go pour the margaritas!
I have some guilty confessions relating to this meal:
1. This might seem un-characteristic, given my general healthy habits but I love mayo. And I have an unhealthy addiction to Japanese Kewpie Mayo. If I had to choose 5 things to bring to a desert island, that just might be one of them. Along with a few chipotles to make this sauce.
2. I made these tacos all for myself one night last week while Jack worked late… catching up on my guiltiest of guilty tv shows… The Bachelor, which I had proudly avoided for weeks… and Smash, a show I hate that I love. (Or love to hate, I’m not sure which).
3. It might have been a proper “girl-night-in” if I had a margarita to go along with these. But that would have required too much planning so box wine it was…
I’m guest posting today on A House in the Hills (one of my favorite blogs), while Sarah is in Mexico this week. I know, I’m jealous too.
To compensate for my vacation-envy, I made these bright little ceviche tacos and imagined myself on the beach soaking in the sun with a margarita in hand.
Whitefish gets “cooked” with lots of lime juice. And for a fun twist I made a vegetarian version using chopped up hearts of palm that was equally, (if not more), delicious than it’s pesca counterpart.
You could serve them with chips as an appetizer, or with tortillas as more of a meal… I ended up somewhere in the middle by making little mini-tortillas.
It’s good to be home. We got back from Barcelona late last night… a shower never felt so good and my bed has never felt so soft. Yet I still woke up around 5am, in the dark, ready to start the day in some other time zone. Hours and multiple cups of coffee later, I’m still in my pajamas, the puppy is in my lap… and I feel like quite the energetic insomniac.
Did you happen to see our kitchen tour yesterday?
We shot that just before we left for our trip along with this recipe. The heat here in Austin is just beginning to lift and refreshing cool(ish) breezes are are starting to feel like fall. Technically it’s still in the 90′s, but relative to what it was… it feels like sweet potato time.
The glaze in this is similar to a Japanese dengaku sauce. I altered it by using maple instead of regular sugar. And I served it with a cilantro coconut pepita sauce instead of normal salsa.
Top your tacos with some toasted pumpkin seeds for crunch and some slices of creamy avocado. And a good squeeze of lime. (For protein, feel free to add in some black beans, or serve some on the side).
Yes, I know, I’m really into the nut sauces… cashew cream, pestos, romesco. I can tolerate very little dairy, and people give me such sad looks when I tell them that. But really folks… I’m not missing out. What more does one need than nuts and avocados? (you cheese lovers, don’t answer that).
These tacos are kind of fish taco inspired. (So if tofu isn’t your thing, sub in some fish). I made a chipotle/paprika marinade for the tofu which lends a nice smoky balance to the tang of the avocado sauce and the cabbage.
If you really want to go nuts (oh, bad pun, sorry), you can make your own tortillas.