Happy Cinco de Mayo. Let’s give ’em something to taco bout! When May 5th falls on Taco Tuesday, you better be ready for lots of scrumptious homemade tacos. Our fiesta featured fish tacos and homemade guacamole. We are excited to share our spec-taco-lar Cinco de Mayo with you.
We used a coral, royal blue and lemon yellow color palette to create our Taco-ly Moly tablescape.
Since we couldn’t go to our florist, we made yellow daffodil paper flowers with our Cricut. Paper flowers are great because they won’t die and you can reuse them to add pops of color to your tablescape.
We set the table with festive coral plates.
Cinco de Mayo is nacho ordinary holiday. Make sure to rock out with your guac out. This spicy guacamole only takes 15 minutes to make and packs a spicy punch. We served it with corn chips and topped it over our tacos as well.
Taco walk on the wild side with these fish tacos. We used cod, but any flaky white fish works. We marinated the fish in lime juice, chili powder and cayenne pepper. Don’t be intimated by cooking fish tacos. Just bake for eight to ten minutes and top with condiments.
Remember to let the fish rest for 5 minutes before using a fork to flake it into pieces for a hostile taco’over.
Pair the tacos with a Pinot Noir or your favorite margarita.
Taco big or taco home. These fish tacos can easily be be served for a larger dinner party. Since the fish is baked and flaked, you can easily bake more fillets in the oven.
So go ahead and live everyday like Taco Tuesday. Make it better with some Mexcellent fish tacos.
Everything goes better with tacosRachel Caine
- 2 Avocados
- 1 Roma Tomato
- 1/2 Small Red Onion
- 1 Tbsp Cilantro
- 1/2 Jalapeno pepper
- 1 Garlic Clove
- 1/2 Lime
- 1/2 Tsp kosher salt or to taste
- 1/2 Tsp ground black pepper or to taste
- Cut avocados in half, remove the seeds and scrape them out into a molcajete (a large mortar and pestle) and mash
- Chop onion and add it to the molcajete
- Chop jalapeños finely.
- Dice tomato and add to molcajete
- Use a garlic press and chop cilantro and add it to the molcajete
- Add spices and lime juice and mix
- Serve with chips
- 1 Tbsp Olive Oil
- 1 Lime
- 2 Tsp Chili Powder
- 1 Tsp Paprika
- 1/2 Tsp Cayenne Pepper
- 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
- 1 Cod
- 6 Corn Tortillas
- Homemade Guacamole
- 1 Red Onion
- Shredded Mexican Cheese
- Sour Cream
- In a medium bowl, whisk together olive oil, lime juice, paprika, chili powder, and cayenne
- Add cod, tossing until evenly coated
- Bake cod for 8-10 minutes until fully cooked
- Let cod rest for 5 minutes before flaking with a fork
- Assemble tacos by adding fish and topping with onions, cheese and sour cream
- Squeeze fresh lime juice on top of fish tacos
If life gives you limes, make margaritas.Jimmy Buffett
My country doesn’t celebrate Cinco de Mayo, but I’d love to try that spicy guacamole someday. I’ll save this post for later.
What a wonderful coincidence this year. It’s kind of a double celebration. Haha.
These tacos look out of this world!!! I need to start a Taco Tuesday tradition, that is so awesome.
Looks ideal! it’s so sad Cinco de Mayo was on Tuesday (taco day) but the isolation didn’t make it happen outside
I love your celebrations. The centerpiece of the party is my favorite in this post. Bravo, GRLS!
Fish tacos with spicy guac is my JAM! I love your Cinco de mayo set up!
My mouth is watering! That all looks so yummy.
Wow this looks fun. Something I’d love to be part of.
We don’t do Chinco de Mayo over here in Nigeria but this is very nice. I’ve been hearing about tacos and I know it’s going to taste so great.
Wow your cinco de mayo set up was amazing. I love it but we need a re-do for this holiday!