Celebrate Cinco de Mayo at home with KiSS 91.7!

 

Happy Cinco de Mayo!
Happy Taco Tuesday!
Happy… any day really! Because tacos are for any time, day or night, every day of the year. The variety of tacos is endless, so you’ve never had a better opportunity to explore your favourite flavours, or try something totally new.

 

 

Make a tasty margarita with Jenna, then try your hand at making Ian’s delicious recipe from Ali at GimmeSomeOven.com. Crispy, panko-crusted fish, with a zesty cilantro-lime coleslaw, and an easy-peasy chipotle crema sauce.

If you want, you can even try making your own tortillas! They’re super easy, and it gives you extra bragging rights, but of course, store-bought are great too. The tortilla recipe is at the bottom of the page.

 

Jenna’s Margarita on the Rocks

Ingredients:

  • Ice
  • 2 oz tequila (silver or gold)
  • 1 oz orange liquor (triple sec)
  • 1 oz lime juice
  • Margarita salt (optional)
  • Lime to garnish (optional)

 

Instructions:

  1. If you would like a salt-rimmed glass, slice a lime into quarters and rub one of the quarters along the rim of the glass. (If you don’t have fresh limes, water or lime juice works just as well!)
  2. Add the tequila, orange liquor (Jenna uses Cointreau), and lime juice to a cocktail shaker with ice. Give it a few shakes*. (If you don’t have a cocktail shaker, you can VERY carefully use 2 glasses to shake it up.)
  3. Add ice to your glass, pour the margarita in and garnish with a lime wedge or two!
  4. ENJOY!

*If you don’t feel comfortable shaking the ingredients, you can skip shaking completely and simply stir the ingredients all together in your salt-rimmed (or not) glass!

Baked Fish Tacos

Panko Crusted Fish Ingredients:

  • 1 cup panko breadcrumbs
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly-cracked black pepper
  • 1 egg, whisked
  • 1 cup flour (seasons with salt and pepper)
  • 1 1/2 pounds firm white fish, such as cod or halibut, cut into 2-inch pieces

 

Directions:

Heat oven to 375°F.  Spread the panko out in an even layer on a medium baking sheet.  Bake for 5-7 minutes, giving the pan a gentle shake halfway through, until the panko is toasted and golden brown. (Keep a close eye on the panko so that it does not burn.) Transfer the panko to a medium bowl.

Add chili powder, garlic powder, cumin, salt, pepper to the bowl with the panko, then whisk the mixture until combined.

Now, set up an assembly line with the (1) fish, (2) seasoned flour, (3) whisked egg, (3) panko mixture, and (4) parchment-covered baking sheet.  One piece at a time, coat the fish in the flour, then dip into the egg and allow excess to drip off before adding the fish to the panko. Place fish in the panko, and gently scoop crumbs from around the fish and place on top and on all sides. Transfer the fish to the baking sheet.  Then repeat the process with the remaining fish.

Bake the fish for 10 minutes, or until it is cooked through and opaque and flakes easily with a fork.  (Internal temperature should be 145°F*.)  Transfer the baking sheet to a wire rack, then use a fork to roughly flake the fish into smaller pieces.

Assemble your tacos, adding any fresh ingredients you like, and enjoy!

 

Chipotle Crema Ingredients:

  • 1/2 cup plain Greek yogurt (or mayo)
  • 1 chipotle chile in adobo sauce (you can find these in the Mexican Foods section of most grocery stores)
  • 1 tablespoon lime juice
  • 1/4 teaspoon kosher salt

 

Directions:

Combine all the ingredients in a blender and blend until smooth. Set the sauce aside until you’re ready to add it to your tacos. If you really want to be fancy, put the sauce into a squeeze bottle for easy taco drizzling.

 

Cilanto-Lime Slaw Ingredients:

  • 1 cup plain Greek yogurt
  • 1/2 cup tightly-packed fresh cilantro
  • 1/4 cup freshly-squeezed lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly-cracked black pepper
  • 3 green onions (just the green parts)
  • 2 garlic cloves
  • (optional) 1 jalapeño or serrano pepper, stemmed and cored
  • 1 (14-ounce) bag coleslaw mix

 

Directions:

Combine the Greek yogurt, cilantro, lime juice, cumin, salt, black pepper, green onions, garlic and jalapeño (if using) in a blender or food processor.  Pulse briefly a few times until the mixture is combined.

Place the coleslaw mix in a large mixing bowl.  Drizzle the sauce on top of the coleslaw, then toss until the mixture is evenly combined.  Season with extra pepper and/or lime juice if needed.

Serve immediately, or cover and refrigerate for up to 24 hours.

 

Bonus – Tortilla Ingredients:

  • 2 cups all-purpose flour (plus extra for kneading and dusting)
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon baking powder
  • 3/4 cup water, room temperature
  • 3 tablespoons extra virgin olive oil

 

Directions:

In a stand mixer, food processor, or by hand, combine all the dry ingredients. Then slowly pour in warm water, followed by the olive oil. Mix the dough for a few minutes until well combined, then knead the dough for about 5 minutes.

Form the dough into a ball, and cut into 8 equal pieces. Roll pieces into smaller balls, then cover with a clean towel and allow to rest at room temperature for at least 15 minutes, and up to an hour.

When dough is rested, one ball at a time, press to form a small disk, then roll flat until the disk is about 5 to 6 inches wide. Cover the disk in the towel, repeat with the remainder of the dough balls.

Heat a dry skillet (preferably cast iron) over medium to medium-high heat. One by one, place tortillas into the skillet and cook on one side until bubbles start to form (about one minute), then flip the tortilla and cook the other side for about 30 more seconds. (You may need to adjust the temperature or cooking time depending on how fast/slow tortillas start to brown. Cover cooked tortillas to keep warm, and enjoy!

Filed under: cinco de mayo, KiSS Cooking Club