Summer is definitely my favorite season, but if I had to pick a specific month to be my favorite month, I’d choose May. For me, May spells the beginning of beautiful weather, great food and baseball season in full swing.
Another reason I love May involves one of my favorite dining options: Mexican food! The flavors, the spices and the fresh ingredients all come together to create a something great about 99.9 percent of the time. And on the fifth day of May, better known as Cinco de Mayo, I get to celebrate with gusto the food of our neighbors to the south.
Cinco de Mayo is an important Mexican holiday, to say the least. It’s a day filled with various dishes of tapas (appetizers) and enchiladas, but it’s also a celebration of Mexico’s victory over the French at the Battle of Puebla on May 5, 1862.
And so, on May 5, we will tip our hats to you, Mexico. Feel free to join the celebration by preparing one (or both) of these watermelon-inspired recipes.
BAJA FISH TACOS WITH WATERMELON GUACAMOLE
2 medium avocados, peeled and chopped
2 tablespoons lime juice
2 teaspoons diced jalapeno pepper
1/3 cup chopped cilantro
2 medium garlic cloves, minced
1 can (4 ounces) diced green chilies, drained
2 1/2 cups diced watermelon, divided
1 1/2 pounds cod
12–16 corn tortillas
3–4 cups coleslaw mix (shredded cabbage and carrots)
1/2–1 cup salsa
For guacamole, mash avocados to mix of smooth and chunky in medium bowl. Add lime, jalapeno, cilantro, garlic and chilies, and mix thoroughly. Add 1 1/2 cups diced watermelon and salt (if desired), and toss. Cover and refrigerate to let flavors blend. Heat oven to 350°F. Spray cookie sheet with cooking spray. Place cod on sheet and sprinkle with chili powder and salt. Bake for 12–20 minutes (depending on thickness of fish) or until cooked through. Remove from oven and cut into pieces. Heat tortillas on grill or griddle. Top each with a few pieces of fish, 1/4 cup coleslaw mix, a heaping spoonful of guacamole, a tablespoon of salsa and a few pieces of remaining diced watermelon.
1 1/2 ounces tequila
3/4 ounce Triple Sec
3/4 ounce Midori
2 ounces sour mix
6 ounces cubed, seeded watermelon
8 ounces ice
Blend all ingredients. Serve in 14-ounce glass. Garnish with lime and watermelon wedge.
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