It’s Cinco de Mayo! This festive celebration is typically one of Long Beach’s favorite ways to welcome in spring. Despite the changes this year due to coronavirus, there’s no reason we can’t continue to enjoy this Mexican tradition while in safe isolation.
Celebrate Cinco de Mayo right at home with some of our favorite Baja recipes!
Spice up your Cinco de Mayo with a Baja-inspired cocktail.
2 parts tequila
1 part agave nectar
1 part lime juice
Taijin Clasico seasoning salt
Fill a cocktail shaker with ice, tequila, agave, and lime juice. Shake well for 30 seconds. Dip your margarita glass into a shallow bowl of water, then dip into a shallow plate of seasoning salt. Add ice and your margarita mixture and enjoy!
Baja Fish Tacos
No Southern California fiesta would be complete without a few fish tacos. Dig into this deliciously vibrant recipe for a mouth-watering Cinco de Mayo main dish.
1 lb. Tilapia or other white fish
6 white corn tortillas
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cumin
1/4 coarse salt
1/8 ground black pepper
2 tablespoons lime juice
2 TBS olive oil
Pico de Gallo
1 tomato, diced
1 large clove of garlic, chopped
1 handful of cilantro, minced
1/4 cup red onion, minced
1/3 cup lime juice
a few dashes of course salt
In a large bowl, add and mix all the ingredients of the marinade. Cover the fish with the marinade and let sit in the refrigerator for 1-4 hours. In the meantime, prepare the pico de gallo by mixing all ingredients together. This can rest for a few hours or be made when ready to serve your tacos.
When you’re ready to cook your fish, prepare your grill brush with olive oil to prevent sticking. Grill the fish over medium heat for 2-3 minutes per side or until cooked through. Remove from grill, then place tortillas on the grill for a few seconds to heat through.
Make your fish tacos by placing a few pieces of fish, the pico de gallo, and any toppings you like into your tortilla. We love avocado or cotija cheese.
Mexican Mango Salad
Enjoy this fresh mango salad as a side dish or dessert.
3 ripe mangos, cubed
3 TBS freshly squeezed lime juice
1 TSP chile powder
¼ TSP kosher salt
1/3 cup cilantro leaves, chopped
1/3 cup shaved unsweetened coconut
Place an even layer on mango in a bowl or serving platter. Toss with lime juice, then sprinkle over with chile powder and salt. Add the cilantro and coconut and serve.