I love tacos any day but today I am posting this super simple recipe for your Cinco de Mayo dinner. What I love about this recipe is that you can make it for any number of guest without taking lots of extra time and you can finish your meal ahead of time which is always a plus for a host.
INGREDIENTS:
- Lemons
- Tilapia
- McCormick southwest seasoning
- Tortillas
- Red and green cabbage
- Salt and pepper
- Olive oil
- Green salsa (serrano peppers, tomatillo, onion, and salt)
- And pico de gallo (avocado, tomato, onion, serrano pepper, cummin, chili powder, and salt and pepper)
I thawed the tilapia and added two lemons to marinate for two hours. Then addded the McCormick seasoning and immediately started to fry the tilapia on the pan with one tablespoon of olive oil.
As I was frying the tilapia I turned on the oven to 250 degrees. After 10 minutes of frying (you can do more or less time depending on your preference in crispyness) I added all the fish to my casserole and popped it in the oven for half and hour.
The cabbage salad is so good and easy! You chopped half a green cabbage and half of red cabbage and added into a bowl. Then you add according to your taste a little more or less of lemon, olive oil, salt, and pepper.
For the Pico de Gallo I add avocado, tomato, serrano pepper, onion, olive oil, a pinch of cummin, chili powder, salt and pepper but you can adjust to your liking or add other ingredients.
For the green salsa I boil 10 Serrano peppers with a tomatillo for about 5 minutes and let it sit in the water for a few minutes. Then pour out most of the water and blend with a small piece of onion. Then add half a teaspoon of salt.