Sunday, May 6, 2012

Cinco de Mayo!

Did the 5th of May sneak up on anyone else? Cinco de Mayo is not only the launch of summer (in my mind), but it is my brother's birthday and one of my close friends from grad school's birthday - happy birthday Court and Bill!
Vance sent me some recipes from the Tabasco website (of course). Here is my spin on Tabasco's fish tacos with slaw adjusted for 2.

    2 tablespoons olive oil
    3 1/2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce, divided
    juice of a lime
    2-3 fillets of tilapia
    2 eggs, beaten with a little water
    1/4-2/3 cup breadcrumbs
    3 cups shredded green cabbage
    1/2 of 3 bell peppers (red, orange, yellow)
    1/2 cup sour cream
    1 tablespoon TABASCO® brand Chipotle Pepper Sauce
    1/2 teaspoon salt
    4 six-inch flour tortillas, heated

    This Tabasco 5 bottle holders was part of Vance's dowery when we wed.

    In a large resealable plastic bag or glass bowl, combine olive oil, 1 1/2 tablespoons of the TABASCO® Green Sauce, lime juice, S&P, and tilapia fillets (slice fish in half fillets). Refrigerate for 30 minutes. In a bowl, toss cabbage with remaining 2 tablespoons TABASCO® Green Sauce, some EVOO and S&P and set aside. Combine sour cream and TABASCO® Chipotle Sauce in a small bowl and refrigerate. Beat the eggs and add a little water. Pour egg mixture over the fish to coat all pieces. Heat a nonstick skillet over medium high heat. Remove fish from marinade and coat with breadcrumbs. Place fillets in pan and cook for 3 to 5 minutes per side or until desired doneness. Spread a little chipotle sour cream on each warm tortilla. Top with the fish (about 1/2 fillet for each taco) and jalapeño slaw.

    Tacos are served with a spicy couscous (couscous with canned diced tomatoes and a diced jalapeno).
    Happy Cinco de Mayo!

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