Chunky Tomato Salsa Recipe for Cinco de Mayo

by The Recipe Lady

Tomato Salsa for Cinco de Mayo Recipe

Ingredients:

4 medium Roma (Plum) tomatoes, diced
1/2 red onion, diced
1 jalapeño pepper, seeded and finely chopped
1/4 cup fresh cilantro leaves, chopped
2 cloves garlic, minced
1 lime, juiced
Salt and pepper, to taste
Instructions:

In a large bowl, combine the diced tomatoes, red onion, jalapeño pepper, and cilantro leaves.

Mix well.

Season with salt and pepper to taste.

Stir in cayenne pepper.

Serve immediately or refrigerate until ready to serve.

Note: For a spicier salsa, leave the seeds in the jalapeño pepper. For a milder salsa, omit the jalapeño pepper or use less of it. You can also adjust the amount of cilantro and lime juice to your liking. Enjoy!

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Guacamole Recipe for Cinco de Mayo

Mexican Guacamole Recipe for Cinco de Mayo

by The Recipe Lady

Guacamole Recipe for Cinco de Mayo Recipe


Ingredients:

3 avocados - peeled, pitted, and mashed
1 lime, juiced 1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 Roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
Instructions:

In a medium bowl, mash together the avocados, lime juice, and salt.

Mix in onion, cilantro, tomatoes, and garlic.

Stir in cayenne pepper.

Refrigerate 1 hour for the best flavor.

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Beer Battered Fish Taco Recipe - Mexican Cinco de Mayo

Beer Battered Fish Taco Mexican Cinco de Mayo Recipe

Fish Taco Recipe - Mexican Cinco de Mayo

by The Recipe Lady

Fish Taco - Mexican Cinco de Mayo Recipe

Chimichurri Aioli Ingredients:

1 can (4.5 oz.) chopped green chiles
1/3 cup packed fresh parsley
3/4 cup packed fresh cilantro
1 small clove garlic, crushed
1/2 cup mayonnaise

Crispy Fish Filling Ingredients:

Vegetable oil for deep frying
1 cup all-purpose flour
1 1/4 cups Mexican beer
1 lb. firm white fish fillets (such as cod)
1 tsp. coarse sea salt

Tortillas And Toppings Ingredients:

8 taco shells, heated as directed on package
1 cup shredded red cabbage
2 jalapeño chiles, thinly sliced
1 lime, cut into wedges

Instructions:

In food processor, place Chimichurri Aioli ingredients.

Cover; process, using quick on-and-off motions, until smooth.

Empty into bowl, and refrigerate until ready to serve.

In deep fryer or heavy saucepan, heat at least 2 inches oil to 350 degrees F.

While oil is heating, mix flour and beer in medium bowl.

Cut fish fillets into cubes.

Dip cubes into batter.

Fry fish in batches, about 3 minutes per side, until golden brown and cooked through.

Drain on paper towels; sprinkle lightly with salt.

Fill each taco shell with fish, cabbage, a dollop of aioli and chiles.

Serve with lime wedges.

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Deruny Ukrainian Potato Pancakes Recipe

Deruny Ukrainian Potato Pancakes Recipe

by The Recipe Lady

Deruny Ukrainian Potato Pancakes Recipe

Ingredients:

5 medium size potatoes (about 1.5 lbs.)
1 onion
1 egg
3 tbsps. of all-purpose flour
1 tbsp. of sour cream, plus more for serving
1 tsp. of salt
Pepper, to taste
Cooking oil
Instructions:

In a big bowl, grate potatoes and onion, taking turns between the potatoes and onion.

Mix the two together as you go as the onion juice will keep potatoes from browning.

Add flour, egg, sour cream and mix it well.

Add 1 teaspoon of salt and some black pepper.

The batter should be still liquid enough so you can easily ladle it.

Heat a skillet with 2-3 tablespoons of cooking oil over medium/high heat.

Add one heaping tablespoon of mixture at a time to the skillet.

Fry on one side until golden brown.

Flip to other side and fry for the same amount of time.

Repeat the same procedure for the rest of the batter.

Serve deruny warm, they are best with sour cream, enjoy.

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