Fish/ Recipe

Cinco de Mayo: Sriachi Fish Tacos

Good morning lovelies!
 
fish taco collage
Anyone who’s found themselves in the compromising situation of having me cook for them knows I like my citrus. It’s glorious and acidic and really makes just about any dish pop.
 
fish tacos and fresh lime
Recipe a little flat? Not sure what it needs? Add some fresh (and I do mean fresh; those little plastic lemons at the grocery store filled with acidic yellow juice are not fruit) lemon, lime, grapefruit or lime juice and listen to it hum. It’ll be music to your taste buds’ ears. If tastebuds had ears.

tacos from a height

Which is why I love Cinco de Mayo so much. It’s a welcomed citrus assault on the senses – Bam! Kapow! Whack! Zlnonk! Splat!

Other treats you can serve up for Cinco de Mayo:
 
 
Knock it all back with a traditional lime margarita or even better yet, a RaspberryLOVE Margarita! Either way, you get a crap ton of citrus and a whole lot of tequila… Just how I like it.
 
fish tacos
Cinco de Mayo is thought to be the Mexican army’s victory over French forces in the state of Puebla in 1862. In Canada, it’s an excuse to drink tequila, eat spicy Mexican food and celebrate each other. Either way, it’s a good reason to mow down on these fish tacos.
 
cilantro and corn tortillas
I know I’ve made fish tacos before, but how you dress a dish – the spices, the accompaniments, etc.. make it into a whole other beast. And I like beasts. Heck yeah.
 

Cinco de Mayo Fish Tacos

Yield 4 tacos

Ingredients

  • 4 Filets of Red Snapper.
  • 1 Lb. Fresh Tomatoes, chopped.
  • 1/2 Small Red Onion, peeled & diced.
  • 1 Red Chile, finely chopped.
  • Small Handful of Fresh Cilantro, chopped.
  • 1 Avocado, thinly sliced.
  • 1/3 Red Cabbage, shredded.
  • 12 Organic Corn Tortillas.
  • Few Tbsp of Sriracha.
  • 2 Limes for juice.
  • 2 Tsp Smoked Paprika.
  • Good Quality Extra Virgin Olive Oil.
  • Coarse Sea Salt & Fresh Cracked Black Pepper.

Instructions

  1. In one bowl, gently toss the avocado in the juice of one lime and a little sprinkling of salt and pepper.
  2. In another, mix together the tomatoes, onion, chile, cilantro, a drizzle of olive oil and a good pinch of salt and pepper. Set both aside to absorb the flavors while you cook your fish.
  3. Heat a non-stick frying pan over medium heat with a couple splashes of olive oil. As that heats, season the fish well with salt and pepper on both sides and a little sprinkling of smoked paprika. Once hot, place the fish in the pan, skin side down if it has the skin on it, and sear for 3 minutes. Flip. Continue to sear for a further 2-3 minutes or until fish is moist, flaky and cooked.
  4. As the fish cooks, heat another pan over medium-high heat. Gently toss the tortillas in the pan and heat for 20 to 30 seconds, flip, repeat, and wrap in a clean towel to keep warm until served.
  5. Serve with wedges of lime, Sriracha, extra cilantro if desired or a bit of sour cream, tomato mixture, marinated avocados and fish.
  6. Eat.

 

 
 
Are you making or doing anything for Cinco de Mayo? Do you like citrus as much as I do? Tequila? 

 

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12 Comments

  • Reply
    Lindsey at NW Backyard Veggies
    April 30, 2013 at 4:09 AM

    No tequila. Bad tequila. I think I had one half of one shot once and almost barfed. Sorry, lady.

    But citrus AND Mexican food? YES. And cilantro? Double yes.

    • Reply
      Kristy Gardner
      April 30, 2013 at 12:18 PM

      HAHAHA – fair enough. Tequila is a potent alcohol 🙂

  • Reply
    Diane Balch
    April 30, 2013 at 5:08 PM

    Another alcohol inspired recipe… keep drinking. Pinning this.

  • Reply
    Amanda @ Once Upon a Recipe
    April 30, 2013 at 7:27 PM

    Ok, did you read my latest post and answer my prayers or is this just a wonderful coincidence? I have been craving fish tacos like a madwoman since my return from Hawaii. These need to be made and stuffed into my face ASAP. And then washed down with a margarita (or five)!

    • Reply
      Kristy Gardner
      April 30, 2013 at 9:36 PM

      I had no idea!! We must be great minds… If not hazy minds

  • Reply
    Meghan@CleanEatsFastFeets
    April 30, 2013 at 9:29 PM

    Beautiful photos my dear. I don’t even eat fish and I want these.
    I’m hosting a Cinco de Maya themed….wait for it….baby shower on Sunday so food, booze and babies. You should come.

  • Reply
    Kirsten@farmfreshfeasts
    May 1, 2013 at 6:40 PM

    Kristy,
    Your photos are stunning–the lighting, the composition, the subject. I’m drooling here. I’m not usually a margarita drinker, but we’re trying to overcompensate before DH leaves so we must do what we can.
    I was meh towards sriracha, could take it or leave it, but the real sriracha flavor came through on my hummus the other day and now I am a devotee.
    Thanks!

    • Reply
      Kristy Gardner
      May 6, 2013 at 12:30 PM

      ha – thank you so much Kirsten. I’m not always sure because I have ONE light source and a very small space to work in – so I appreciate the compliments!!

      also – wasn’t huge on sriracha either… but it seems to give a good hum AND good flavor to a lot of things!

  • Reply
    Dave
    May 2, 2013 at 2:36 AM

    Yum. These fish tacos look like the perfect dish for Cinco de Mayo.

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