5.05.2011

Thrifty Thursdays: Feliz Cinco de Mayo! Baja Fish Tacos with Perky Peach Salsa & Frozen Peach Margs!

The United States does not take it's nickname as the "melting pot" lightly. It seems like every other day of the year is dedicated to honoring cultures from all over the world- and what better way to celebrate than with a party?! We've taken some of the essentials: food, drinks, music and combined them with hints of heritage to create annual-get-togethers of epic porportions! Think Mardi Gras, St. Patrick's Day, Oktoberfest, Kwanzaa... and of course, Cinco de Mayo! While the actual 5th of May is a relatively forgettable day in Mexico's history, thanks to a wild bunch of Southern Californians, it has become a nation-wide excuse for mixing up some mighty margaritas, grubbing on chips & guacamole, and turning up the Mariachi music! 

  This week's Thrifty Thursday has all the ingredients for a delicious "Cinco" celebration of your own! Get the beach chairs and inflatable palm tree out of the garage and into the yard, rim those margarita glasses, and say "ole!" to a fabulous Mexi-Cali fiesta tonight!

Baja Fish Tacos w/ Perky Peach Salsa
$10 makes 4-6 tacos


4-6 small corn tortillas
2 4oz. wild-caught fillets mahi mahi (or Tilapia)
1 med. tomato, cut into wedges
1 pasilla pepper, seeded and quartered
1 red jalapeno pepper, quartered (keep seeds in for more punch!)
1 generous handful cilantro (plus more for garnish)
2 cloves garlic, chopped
1/4c red onion, chopped
1 avocado, cut into chunks
1 lime, cut into 4ths (plus more for garnish)
1c shredded cabbage
1 can sliced peaches (in juice) drained
2 tbsp seasoning (I cheated by using Simply Organic's Fish Taco seasoning, but you can make your own using chili powder, garlic, salt, pepper, cumin, etc.) 
salt & pepper
1 tsp chile powder
1 tsp cayenne powder
2 tbsp mayo
2 tbsp vegetable oil

1. Cut fish into bite-size cubes. Place in a medium ziploc bag, add juice from 1/4lime, 2 tbsp seasoning, a dash of oil. Mix well, refrigerate for 1 hour.
2. Prepare the salsa! For chunkier, pico-like salsa chop by hand, for smoother salsa, use a food processor.  Chop/add tomato, peppers, onion, garlic, cilantro, and canned peaches to food processor. Pulse until smooth. Stir in chile powder and cayenne powder, juice from 1/2 lime, salt & pepper to taste.
3. Heat 2 tbsp oil in a large skillet. Add fish and cook about 10mins.
5. In a smaller pan, cook tortillas until slightly toasted on both sides (use a tad butter or oil, cook 10-15 seconds each side).
6. Toppings: Spritz avocado chunks with juice from 1/4 lime.  Mix mayo with a pinch of chili/cayenne. Spoon salsa into a small dip bowl.
7. Dollop mayo onto each tortilla, place 4-5 pieces of fish in middle. Top with salsa, avocado, cabbage.
8. Serve with lime wedge & some yummy sides (we had Alexia brand Chipotle Sweet Potato fries & black beans!) mmm!* 











* Blend up a batch of these delicious Frozen Peach Margaritas to start the party right!

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