Sunset Señorita
Published May 6, 2022
I’m always up for celebrating beautiful food, Mexican flavors, and great cocktails. Why not roll it all into one bright and colorful Cinco de Mayo Mother’s Day weekend celebration.
Sunset Señorita
This refreshing tequila vodka drink packs a sweet and sour punch, perfect for watching the sunset on warm weather nights.
3 oz Tequila
1 oz Grapefruit Rose Vodka
4 oz Fresh Grapefruit Juice
Splash of Cranberry Juice
1 oz Simple Syrup
Fresh Mint
Grapefruit Juice Ice
Fill shaker with ice cubes. Add tequila, vodka, grapefruit juice and simple syrup. Shake and strain into a chilled rocks glass filled with grapefruit ice. Top with a splash of cranberry and fresh mint
Beer Battered Fish Tacos
For the ultimate sweet and spicy combo, these fish tacos are a must for satisfying that Mexican flavor craving.
Chili Lime Crema
½ cup sour cream
1 garlic clove pressed
1 lime, zested and juiced
Chipotle Chili Pepper, to taste
Salt to taste
Combine sour cream, garlic, lime zest and juice in a small bowl. Add salt and chili pepper to taste, and water, 1 tsp at a time, until desired drizzle consistency is achieved.
Pickled Onions
1 red onion, sliced thin
1 lime, juiced
1 tsp sugar
2 tablespoons water
Salt to taste
Pink Pineapple Mango Salsa
2 cups pink pineapple, chopped
1 cup mango, chopped
1/4 red pepper, pickled and diced from recipe below
1 jalapeno, deseeded and diced
¼ cup cilantro, chopped
1 lime, juiced
Salt to taste
Combine all ingredients in a medium bowl and stir well. Let sit over night to achieve full melded flavors. Serve with chips or on top of fish tacos.
In a small bowl, combine sliced onion, lime juice, sugar, water and a big pinch of salt. Microwave for 30 seconds. Stir well and set aside to pickle for 15 to 20 minutes or until ready to use.
For the Fried Fish and Shells
1 pound cod
Salt and pepper
1 ½ cups flour
½ tsp chipotle chili powder
½ tsp paprika
½ tsp garlic powder
½ tsp cumin
½ tsp salt
¼ tsp pepper
Btl of Corona
Flour tortillas
Oil for frying fish and taco shells
Cut the cod into bite sized strips about 2x1 inches in size. Salt and pepper and set aside. In a medium bowl, add the flour and seasonings. Whisk well. Mix in beer until well combined. Dredge fish in mixture and fry in ½ inch of 350°F oil on stovetop. Fry until golden – 2-3 minutes a side. Remove and set aside on paper towel lined plate. While fish is frying, heat a frying pan with drizzle of oil on stovetop over medium heat. Add 1 flour tortilla and fry until golden, flip and shape into taco shell, flipping to brown each side of exterior. Remove from oil and place on paper towel lined plate. Continue with remaining shells. Place shells on cookie sheet in 200°F oven to keep crisp until ready to use.
Taco Assembly
Place pickled a scoop of pickled onions, drained, at the bottom of each taco shell. Top with fried cod, pineapple salsa, and chili lime crema. Garnish with cilantro. Serve hot.
Prickly Pear Biscochitos
When cactus fruit meets traditional Mexican biscuits, you get a pink hued, lime infused, zesty shortbread delight.
3 cups flour
1 ½ tsp baking powder
½ tsp salt
2 limes zested and 1 juiced
1 ¼ cups unsalted butter
¾ cup sugar
1 large egg
1 tsp vanilla bean paste
1 tablespoon + 1 tsp prickly pear powder
Preheat oven 350°F. In a medium bowl sift together flour, baking powder, salt, and prickly pear powder. In a separate large bowl of a mixer, crush sugar and zest together until well blended. Add butter to sugar mixture and beat with beater attachment on medium until light and fluffy (3 minutes). Add the egg, vanilla, and lime juice. Gradually beat in flour until well combined. Shape the dough into a ball and set in fridge 30 minutes. Meanwhile line baking sheets with parchment paper and set aside. Remove the chilled dough and cut into quarters. Working with one quarter at a time, knead the dough slightly until soft and smooth. Prep surface with flour and roll the dough into ¼-inch thickness. Cut cookies with floured cookie cutter and place on lined baking sheet. Bake 6-8 minutes until just golden. Set on a cooling rack until cooled.
Enjoy!
Renée Meuse Lovley