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Thursday, May 2, 2013

Fish Tacos for Cinco de Mayo (with Pico de Gallo and Salsa Verde)

My boy Marc
My Cinco de Mayo gift!
Cinco de Mayo is one of my very favorite days of the year.  Not because I have a proud Mexican heritage and I want celebrate my country’s victory over Napoleon’s French troops. I might raise a glass in solidarity, but I’m not Mexican.  It’s not even because I love to go to my favorite Mexican Restaurant in the City and drink Margarita’s and eat guacamole (which I do love) but that’s not it.  It is because Marc Anthony Guidetti, my son and the love of my life, was born on May 5th, Cinco de Mayo.  For me, that’s the perfect reason to celebrate!
Fish Taco’s are an easy, casual, inexpensive meal.  Three great adjectives together, what could be bad?  Nada. I use Mahi Mahi sometimes because it's delicious, but I often use cod or tilapia, because they're easy to find, and the price is pretty reasonable.  But I’m not wedded to any of them at all.  I also marinate the fish for about 15 or 20 minutes before I grill it.  Served with roasted corn chowder and some guacamole, it’s a great lunch or casual dinner with family and friends.

Fish Taco's for Cinco de Mayo and Marc's Birthday dinner at
Gabel-Frank house in the Pocono's - DEEElicous!!

I serve the Fish Taco’s with 2 choices of Salsa: Pico de Gallo (tomato salsa) and Tomatillo Salsa Verde (Green sauce).  Pico de Gallo is easy and fast to make while the Tomatillo Salsa Verde is a little work, it is still pretty easy.  There are several ways to prepare tomatillos for the salsa, lots of people prefer to roast them, some boil them, and many make them just the way I have it in my recipe.  I'm giving you a suggestion, but cooking is an art, and it's up to you to explore your own design.

And yes, Fish Taco's really are authentic Mexican food for the areas of Mexico near the sea.  The fish is almost always fried, which I'm not going to do (we're not big fryers in Manhattan), but fish tacos are real Mexican food none-the-less.
A GIANT thank you to my wonderful, beautiful niece-in-law Tanya Swartz for showing me how to make Mexican Crema.  It's so easy and so delicious!  No more plain sour cream for me with Mexican dishes!


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