Like many, my inspiration for cooking and developing certain recipes often comes from the time of year or a particular holiday. In this case, Cinco de Mayo put me in the mood for some Mexican food; though these tacos and salsa would be good anytime of year. Enjoy!

 

Jicama Slaw

1/4 cup mayonaise

2 tbsp rice wine vinegar

1 tsp salt

1/2 tsp white pepper

1 cup shredded purple cabbage

2 tbsp sliced green onions

1/2 carrot peeled and sliced into matchsticks

1/4 jicama, peeled and sliced into matchsticks

• In a medium bowl, whisk together mayonaise, salt, pepper and vinegar. Add remaining ingredients and toss well to coat. Refrigerate until ready to use.

 

Fish Tacos

1 cup beer (use your favorite)

1 cup all-purpose flour

1 pound fresh tilapia, cut into bite-size chunks

Vegetable Oil

Salt

Corn or flour tortillas

• Whisk flour into the beer to make a batter.
• In a large pot, heat 2 – 3 cups of vegetable oil over medium-high heat until it reaches 375 degrees. (*Note: Use enough oil so that the fish is completely submerged when frying; may need more or less oil depending on pot / pan that you use).
• Working in batches, dip the fish into batter and then fry for 6 – 7 minutes, flipping once halfway through.
• Remove from oil, season immediately with salt and drain on paper towels. Keep fried fish warm until all fish has been fried.
• Serve on tortillas topped with Jicama Slaw.

 

Roasted Tomatillo-Chipotle Salsa

4 medium tomatillos, husked, rinsed and cut into quarters

4 garlic cloves, peeled

2 canned chipotle in adobo chiles

1 tsp salt

• Pre-heat oven to 375 degrees.
• Place tomatillos and garlic on a sheet pan and roast for 10 – 12 minutes until tomatillos are browned and completely soft.
• Remove from oven and add tomatillos, garlic, chiles and salt to a blender with 1/2 cup of water and blend until smooth.
• Cool and serve wtih tortilla chips.