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It's time for Cinco de Mayo recipes

A sure sign that Cinco de Mayo is here is May's collection of food magazines featuring a plethora of Mexican fare. From tacos to tostadas to even making your own flour or corn tortillas, the recipe offerings make a terrific theme for entertaining at home.

Martha Stewart's Everyday Food offers Quick Fish Tacos made with broiled tilapia. Chicken Tostada Salad is also quick to make, using rotisserie chicken meat. In addition, you make your own tostada shells by brushing corn tortillas with oil and baking them until crisp. Or you can buy ready-made.

Food & Wine shows you how to make your own tortillas for the more than half-dozen taco recipes. Offerings include Chile-Spice Skirt Steak Tacos and L.A. Gas Station Tacos — a take-off on ones from L.A.'s Kogi BBQ truck.

The May/June issue of Eating Well magazine also drives home the taco truck theme, revealing the secrets of what makes the best tacos. Recipes include Augustine's Beer & Tequila Carnitas served with a side of Mexican rice along with ideas for your own taco bar and sides to serve with them.

And, of course, the celebration would not be complete without the ultimate margarita and a big bowl of guacamole. Both are musts for Cinco de Mayo.


Fish Tacos With Cabbage and Lime

1 pound boneless, skinless tilapia fillets, cut into 2-inch pieces

2 tablespoons olive oil

Coarse salt and ground pepper

¼ cup regular or reduced-fat sour cream, plus more for serving

1 lime, half finely zested and juiced, half cut into wedges

Favorite hot sauce, such as Tabasco

12 corn tortillas

½ small head red cabbage, thinly sliced

1 cup fresh cilantro, chopped

1 small white onion, finely chopped

Heat broiler, with rack in highest position. Pat the fish dry with paper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper. Broil until fish is browned on top and flesh is opaque throughout, about 5 minutes.

Meanwhile, in a small bowl, combine sour cream, lime zest and juice, and a few dashes of hot sauce. Season with salt and pepper. Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven 5 minutes. Divide fish evenly among tortillas and top with cabbage, cilantro and onion. Serve with lime sour cream and lime wedges.

Serves 4.

Source: Everyday Food, May 2010


Chicken Tostada Salad

4 corn tortillas

3 teaspoons olive oil, divided use

¾ cup Monterey Jack cheese

½ small red onion, diced

½ teaspoon chili powder

1 clove garlic, minced

Breast meat from 1 rotisserie chicken, torn into bite-sized pieces

½ cup water

Salt and freshly ground black pepper

4 teaspoons fresh lime juice, divided use

½ head romaine, shredded

1 tomato, seeded and chopped

1 avocado, halved, pitted, peeled, diced small

Fresh cilantro for serving

Preheat oven to 400 degrees. Lightly brush both sides of tortillas with 2 teaspoons oil and place on a rimmed baking sheet. Bake until golden and crisp, about 10 minutes. Divide the cheese among the tortillas and return to the oven. Bake until the cheese is bubbling, about 3 minutes. Remove from the oven and set aside.

In a large skillet, heat the remaining teaspoon of oil over medium-high. Add half the red onion and cook until softened, about 3 minutes. Add the chili powder and garlic and cook until fragrant, about 30 seconds. Add the chicken and ½ cup water and season with salt and pepper. Cook, stirring frequently, until chicken is warmed through and the water is almost evaporated, about 2 minutes. Stir in 1 teaspoon lime juice and remove from the heat.

In a large bowl, combine the lettuce and remaining 3 teaspoons lime juice; season with salt and pepper. Toss well to coat and divide among the tortillas. Top each tortilla with the chicken mixture, tomato, avocado, remaining onion and cilantro.

Serves 4.

Source: Everyday Food, May 2010


Classic Margarita

1 lime, cut into wedges, divided

Coarse salt

1 cup tequila

2/3 cup fresh lime juice

1/3 cup orange-flavored liqueur such as Grand Marnier

2 teaspoons superfine sugar

Rub the rim of 4 rocks glasses with a wedge of lime; dip in coarse salt. Fill glasses three-quarters of the way with ice.

In a cocktail shaker combine the tequila, lime juice, orange-flavored liqueur and sugar. Shake well, then pour into the glasses. Garnish with lime.

Serves 4.

Source: Food Network magazine, May 2010

It's time for Cinco de Mayo recipes 05/04/10 [Last modified: Monday, May 3, 2010 3:54pm]
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