Cinco de Mayo celebrates Mexico‘s unexpected victory over France on May 5, 1862, in the Battle of Puebla.
This day has become a celebration of Latin American culture around the world, with people indulging in Mexican delicacies.
Whether you’re throwing a big party or celebrating on your own, don’t skip the fun Mexican-inspired food this Cinco de Mayo and try these simple recipes.
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Fish Tacos
INGREDIENTS
3 tbsp olive oil (extra-virgin)
One lime juice
2 teaspoons chilli powder
1 teaspoon paprika
1/2 teaspoon cumin powder
1 teaspoon cayenne pepper
1 1/2 pound cod (or other flaky white fish)
1 tablespoon vegetable oil
Kosher Salt
black pepper, freshly ground
8 corn tortillas
1 diced avocado
Lime wedges
Sour cream
DIRECTIONS FOR THE CORN SLAW:
1 cup mayonnaise
One lime juice
2 tbsp. cilantro, freshly chopped
1 tablespoon honey
2 cups purple cabbage, shredded
1 cup of corn kernels
1 minced jalapeno
DIRECTIONS
1. Whisk together olive oil, lime juice, paprika, chilli powder, cumin, and cayenne in a medium shallow bowl.
2. Toss in the cod until evenly coated. Allow for a 15-minute marinating period.
3. In the meantime, prepare the slaw: In a large mixing bowl, combine mayonnaise, lime juice, cilantro, and honey. Mix in the cabbage, corn, and jalapeno. Season with salt and pepper to taste.
4. Put the vegetable oil in a large nonstick skillet over medium-high heat. Remove the cod from the marinade and season both sides with salt and pepper.
5. Place the fish flesh side down in the pan. 3 to 5 minutes per side, or until opaque and cooked through. Allow 5 minutes to rest before flaking with a fork.
6. Assemble tacos by placing fish on grilled tortillas with corn slaw and avocado. Squeeze lime juice over the top and serve with sour cream as a garnish.
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Black Bean and Corn Salad
INGREDIENTS
1 (15-oz.) can of rinsed and drained black beans
1 cup thawed frozen corn
1 avocado, diced
1 jalapeno, peeled and finely chopped
1/2 cup cherry tomatoes, quartered
1/4 medium diced red onion
1/4 cup cilantro, freshly chopped
One lime juice
2 tbsp olive oil (extra-virgin)
1 garlic clove, minced 1/2 tbsp honey
1/2 teaspoon cumin powder
Kosher Salt
Black pepper, freshly ground
1/4 cup crumbled cotija (or any other preferred type) cheese
DIRECTIONS
1. Combine beans, corn, avocado, jalapeno, tomatoes, onion, and cilantro in a large mixing bowl.
2. In a small mixing bowl, combine the lime juice, oil, honey, and cumin. Season with salt and pepper to taste.
3. Toss the salad with the dressing to combine. Toss in some cheese and toss once more. Season with salt and pepper to taste.
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7 Layer Nacho/ Tortilla chips Dip
INGREDIENTS
1 can (16 oz.) of refried beans
2 1/2 cups of guacamole
1 (16-ounce) jar chunky tomato salsa 1 cup sour cream
2 tablespoons taco seasoning
1/2 lime juice
1 cup shredded Monterey jack cheese
1/2 cup shredded cheese
2 cups of shredded lettuce
1/2 cup grape tomatoes, quartered
14 cup black olives, sliced
To serve, corn chips
DIRECTIONS
1. Make an even layer of refried beans at the bottom of your serving dish. If making from scratch, make the guacamole and spread it on top of the bean layer in an even layer. Add a layer of salsa on top.
2. In a medium mixing bowl, combine sour cream, taco seasoning, and lime juice. On top of the salsa, spread in an even layer.
3. Sprinkle Monterey jack and cheddar over the sour cream in an even layer. Add shredded lettuce, tomatoes, and black olives to the top.
4. Serve with corn tortilla chips.