A sure sign that Cinco de Mayo is upon us is May’s collection of food magazines featuring Mexican fare.
Martha Stewart’s Every Day Food offers quick fish tacos made with broiled tilapia.
Of course, a margarita is a must for Cinco de Mayo, the May 5 holiday that celebrates the Mexican victory over the French in the 1862 Battle of Puebla.
Fish tacos with cabbage and lime
1pound boneless, skinless tilapia fillets, cut into 2-inch pieces
2tablespoons olive oil
Coarse salt and ground pepper
¼cup regular or reduced-fat sour cream
1lime, half finely zested and juiced, half cut into wedges
Favorite hot sauce, such as Tabasco
12 corn tortillas
½small head red cabbage, thinly sliced
1cup fresh cilantro
1small white onion, finely chopped
Heat broiler, with rack in highest position. Pat the fish dry with paper towels and 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 among tortillas and top with cabbage, cilantro and onion. Serve with lime sour cream and lime wedges.
Makes 4 servings. Per serving: 440 calories (31 percent from fat), 15 grams fat (4 grams sat. fat), 43 grams carbohydrates, 36 grams protein, 261 mg sodium, 63 mg cholesterol, 7 grams fiber.
From Everyday Food May 2010 issue.
Classic Margarita
1lime, cut into wedges, divided
Coarse salt
1cup tequila
2/3cup fresh lime juice
1/3cup orange-flavored liqueur
2teaspoons superfine sugar
Rub the rim of 4 rocks glasses with a wedge of lime; dip in coarse salt. Fill the 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.
Makes 4 servings.
From Food Network magazine, May 2010 issue
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