Hola Chica's! So this Sunday marks Cinco de Mayo (5 May), the US/Mexican celebration of freedom & democracy in the first years of the American Civil War and the Mexican army's unlikely win over the French in the Battle of Puebla. It's no secret in my house that I am a total freak for Mexico. I love the landscapes, the colours, the people, the decor, the traditions and not to mention the tequila!!! So to get into the spirit here are a few menu ideas if your planning on donning your sombrero and joining in the party this weekend!
DRINK > RASPBERRY & KEY LIME MARGARITAS
Makes 4 cocktails
1 pint fresh raspberries (or about 1 cup frozen)
1/2 cup lemon juice
1/3 cup Key lime juice (or 1/2 cup regular lime juice)
1 cup tequila (hefty, yes…if you alter this amount I won’t be offended)
Combine the raspberries and citrus juices in a blender. Pulse until smooth. Use a fine mesh strainer and a spatula to press the raspberry mixture through into a bowl- this removes the seeds from the berries. Add the tequila, pour into a pitcher and pour into a salt-rimmed glass with ice. Garnish with half a Key lime or a slice of regular lime. Cheers!
DIP > GRILLED PINEAPPLE GUACAMOLE
Creamy guacamole studded with sweet, smokey pineapple chunks
2 large avocados
Juice of 1 lime
1/3 cup finely diced red onion
Small handful of cilantro
1-2 serrano peppers, seeds removed and finely diced
2 pineapple rings ~1/2-inch thick, core removed
Olive oil or cooking spray
Preheat grill to high.Spray or brush both sides of the pineapple rings with olive oil or cooking spray. Grill 4 minutes on each side, until nicely browned. Remove from the grill and set aside to cool to room temp. Cut the pineapple into small cubes. Remove the pit and scoop the avocado from its shell.Add lime and salt, and then lightly smash with a fork. Stir in onion, cilantro, peppers, and pineapple cubes. Serve with tortilla chips or as a taco topping.
DEVOUR > SHRIMP TACOS WITH ADOBO SAUCEServes two
4 Corn Tortillas
12 large raw Shrimp, Deveined and Shelled
½ teaspoon Chili Powder
¼ teaspoon Garlic Powder
¼ teaspoon Ground Black Pepper
¼ teaspoon Ground Cumin
3 dashes Sea Salt
1 1/2 tablespoons Olive Oil
3 tablespoons chopped Cilantro
3 tablespoons chopped Red Onion
1 cup shredded Green Cabbage
1 cup shredded Purple Cabbage
1 whole Lime
For the Adobo Sauce:
5 teaspoons Adobo Sauce (from a can of chipotle peppers in adobo sauce; 11 ounce can)
¼ cup Sour Cream
1/2 of a whole Lime
2 dashes Salt
Chop the cilantro, and thinly slice the green and purple cabbage. Chop the onion and set the veggies and cilantro aside. In a small bowl add the adobo sauce from the can of chipotle peppers, sour cream, lime juice, and salt. Mix and set aside.
Put the shrimp in a medium size bowl and add the chili powder, garlic powder, pepper, cumin, and salt. Mix together so that the shrimp is coated with the spices. In a medium size skillet add the olive oil. Then add the shrimp. Turn the shrimp as they cook until each side is lightly browned (about 6 minutes). Reserve the olive oil in the pan, and remove the shrimp on to a cutting board or plate.
Cut the shrimp in half and put them in a bowl. Then add the remaining olive oil from the pan in with the pieces of shrimp and mix together.
Warm the corn tortillas in the microwave for about 10 to 12 seconds.Then top with the shrimp, onion, cilantro, and the green and purple cabbage. Drizzle the adobo sauce on top. Serve while the tortilla is still warm, and with a quarter piece of lime.
Recipe Sources: Tokyo Terrace, Confectious of a Foodie Bride & Coupon Clicking Cook