Who doesn’t love Mexican food? It’s fast, easy and just down right delicious. Tacos, Burritos, Tequila, Guacamole, Salsa, Queso, Tortilla chips, did I mention Tequila?
I bet that you didn’t know you were joining a party today. I call it: Fiesta Friday. Get your maracas ready and let’s get our salsa on! The yummy kind.
Today I introduce to you fish tacos with chipotle aioli sauce and mango salsa, and one of my favorite new drinks of summer: Palomas!
When I am making fish tacos, I usually go for tilapia or cod. You can use pretty much any fish that you like. Salmon and shrimp are delicious options too. When cooking my fish I tend to go for the skillet in the winter, but I love to grill everything during the summer. For seasoning, I use the following:
- Chili Powder
- Salt and Pepper
Make a tin foil poach and set your fish in it. Cover the fish in olive oil and seal off the pouch. Then place it on the grill for about 15-20 minutes. You want the grill to be set on medium heat. Flip the tin foil pouch over at about 8 minutes. Once the fish and seasoning turn a golden brown, and you are able to break the fish into pieces EASILY with a fork, it is done!
While your fish is cooking, make your
mango salsa and chipotle aioli sauce. Then chop up some cabbage or lettuce (cabbage is WAY better with fish tacos, but I know there are some people out there that are not a fan).
Whether you are using corn or flour tortillas (I prefer corn with my fish tacos), toss them in the skillet just before the fish is done cooking to warm them up.
Top your fish with your toppings and if you really want to get crazy, throw some guacamole on top!
1 cup diced mango
1 cup diced red onion
2 tablespoons chopped jalapeno pepper, seeded
1/2 cup chopped cilantro
2 tablespoons lime juice
1 clove minced garlic
∗ Combine all the ingredients in a bowl and mix together.
3 Tablespoons mayonnaise (greek yogurt is a nice substitute too)
1 chipotle chili in adobo
1 tablespoon chopped fresh cilantro
1 teaspoon minced garlic
1/2 teaspoon cumin
5 teaspoons fresh lime juice
A dash of salt and pepper
1 teaspoon water (this waters down the sauce and makes it easier to blend)
∗ Place all the ingredients in a blender and blend! If you have issues getting the sauce to blend, add a little more water.
Once your food is done cooking, throw together your delicious cocktail to top off the delicious Fiesta Feast! Sometimes I do this before I begin the meal prep, so I can enjoy a yummy beverage while I am cooking instead.
2 ounces tequila
dash of lime juice
Grapefruit Izze sparkling juice (grapefruit juice, agave syrup and club soda are a good substitute)
∗ Line the rim of your glass with the slice of grapefruit and then dip in a small plate of sugar. Fill your sugar rimmed glass with ice. Pour in 2 oz. of tequila and lime juice. Top it off with grapefruit sparkling juice. Garnish with Grapefruit or Lime.
Note: Quickly turn your paloma into a raspberry paloma by muddling a few raspberries in the bottom of the glass.