Cinco De Mayo Recipes

Cinco de Mayo brings about celebrations, drinking and of course food. But you do not have to travel to your local Mexican food shop to enjoy the flavors. With just a few simple ingredients, you can enjoy the flavors of Mexican food at home any time of the year with these simple and satisfying recipes.

Fish Tacos:

Ingredients:

1 package fish sticks
1 package corn tortillas
1 small head of green cabbage
1 recipe of white sauce (recipe follows)
1 jar of favorite salsa
1 lime, cut into wedges

To make:

1. Cook fish sticks according to package directions
2. Shred cabbage (you can also purchase shredded cabbage known as coleslaw mix)
3. Make white sauce
4. Warm tortillas

To assemble:

a. On warmed tortilla, place two or three fish sticks (depending on size of fish) long ways and in the center.
b. Top with shredded cabbage, a spoon full of white sauce and salsa to your taste.
c. Squeeze lime wedge over fish sticks and goodies. Fold and enjoy.

White Sauce:

1 small container of sour cream
1 to 3 Tablespoons lime juice

Mix together in small bowl. Add more lime juice for thinner consistency and tartness to your taste.

Mexi-Chicken:

Ingredients:

6 to 8 boneless, skinless chicken breasts
1 packet of favorite taco seasoning
1 10oz can of red enchilada sauce

To make:

1. Preheat oven to 350 degrees.
2. Spray 9x13 cake pan with non-stick cooking spray such as Pam.
3. Place chicken in pan and sprinkle with taco seasoning.
4. Pour enchilada sauce over all.
5. Bake for 40 minutes or until chicken is done.
6. Serve with following salad or shred for taco filling

Mexican Salad:

Ingredients:

1 medium size Jicama root, peel and cut into bite size chunks
1 medium size fresh pineapple, peel, cored and cut into bite size chunks (canned pineapple will not work for this, but you can purchase pre-cut pineapple from most major grocery stores)
1 English cucumber (also known as seedless cucumber), quartered and cut into bite size chunks
¼ teaspoon Cayenne Pepper
1 teaspoon salt
1 lime, cut into wedges

To make:

1. Cut and combine Jicama, pineapple and cucumber into large bowl.
2. In small bowl combine salt and cayenne pepper.

To Serve:

a. Place serving amount on plate and squeeze lime wedge over mixture.
b. Sprinkle with Cayenne/Salt mixture to desired amount (about a pinch or two per serving).
c. Enjoy a cool and crisp salad any time of the year.