Jalapeno Margarita with Tajin rim
Cinco de Mayo requires Tequila or Mexican Beer. I made a copycat Mia’s Brisket Tacos the other night and wanted to enjoy with a margarita. I used jalapeno for my brisket but kept the tops, seeds and ribs and infused that heat into my simple syrup.
My simple syrup uses organic sugar so it’s caramel in color. I also don’t go as heavy on the sugar so my simple syrup ratio is about 2:1 water over sugar. I love Tajin seasoning because while it has some chili flavor it also brings a nice lime tang to it. So I rimmed my glass with it.
Take your favorite tequila and mix in fresh juiced limes, the jalapeno simply syrup to your portions. We go heavy on tequila and use the simple syrup and lime juice in equal parts.
Spicy Fish Tacos
Most often when you think of fish tacos you can picture a chewy tortilla, some cheese and often battered fried fish with some lovely sauce. This isn’t that type of fish taco. No dairy, no tortilla and no batter. I probably went a little too spicy on the fish so I will back it down from burnt hell for this post.
Fresh Fish (cod, snapper, tilapia)
Dusting of chili powder, salt, cumin and Slap Ya Mama
Green onions (whites and light greens)
2 cloves of garlic
splash of white wine
2 tsp of lime juice
Green Onions (green parts)
Happy Tomato Salsa
Bibb or Butter lettuce
Prepare your lettuce, carrots, and guacamole. For the guacamole mash up your avocado with lime juice, cilantro, and Tajin spice with a touch of Salt. Taste and adjust accordingly.
For the fish dust with seasoning. In a medium heated pan add a pat of butter with green onions and then your fish. Press a garlic clove or two on top of the fish and on the turn add a splash of white wine. Cut into pieces for serving.