Today we are celebrating Cinco de Mayo here with perhaps a margarita or two, some fish tacos and of course Avocados from Mexico are in the mix. They are on sale at IGA at the moment for 99 cents as a bonus, and you’ll find this Ocean Wise Tilapia we use there too! While many think May 5 is to celebrate Mexican Independence day (Sept. 16) , it is actually to commemorate the Mexican army’s victory over French forces at the Battle of Puebla on May 5, 1862. There’s your bit of history for the day, now go mix yourself a margarita and make these tacos. Thanks to our consulting chef, Michael Smith, who’s also my boyfriend, for making these twice this week so I could get some good pictures.
As we’ve been experimenting with best ways to peel and slice the avocado, we’ve discovered our new knife, a ceramic one from Epicure is the bomb! I highly recommend you check out their products.
Michael’s pickles are the best and he used them for these tacos. When I refer to Chef Michael Smith please know I mean the Vancouver chef and my partner, not the tall PEI one with the cookbooks. Although we are a fan of his too, he is not the one who lives with me! We’ve only met once, in fact.
First make…..Michael’s Pickles
Don’t be too picky about what you put in here, switch up the veggies, add other fruits and use whatever oil and vinegar, lemon, lime, etc. you have on hand. Vinegar/acid is always 1/3 the amount of oil. Don’t mess with that ratio!
1 small fennel bulb
1 stalk celery
1 small leek white park only
1 red pepper
1 small mango
1/2 tsp kosher salt
1 tsp fresh cracked pepper
1 Tbsp avocado oil
2 Tbsp olive oil
1 Tbsp rice wine vinegar
Sprinkle of fresh herbs such as cilantro, parsley or basil
1 Tbsp Epicure Guacamole Mix – if you have on hand. This is also awesome for guacamole of course!
Add to veggie mix, toss all together and let marinate for at least an hour. It’ll keep for a week if you cover it properly.
For the tacos – For 2 – double or triple if you like
1 MEXICAN Avocado sliced
2 Tilapia Filets (oceanwise – we bought ours from IGA to be sure)
Olive Oil for the pan
1 Tbsp Epicure Guac Mix
Pinch salt and a twist or two of fresh black pepper
Cut fish into thirds or quarters, dip in the Epicure guacamole mix, mixed in with the salt and pepper and fry in olive oil for about 2 mins per side, depending on thickness.
In separate pan fry corn tortillas for 1 min per side in olive oil remove from pan, top with pickles, avocado and fish, roll up and enjoy!
GOOD tequila (2 oz), triple sec (1 oz), fresh lime or lemon juice (2 oz), lime wedge, sugar or salt.
Mix everything and shake, shake, shake with lots of ice. Salt rim, pour in chilled glass and garnish with lime.
*Please note that I am the Western Canadian Ambassador for Mexican Avocados and am being compensated to help bring you avocado news. However, we would eat avocados everyday even if we were not paid to do so!