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Monthly Archives: May 2018

Tequila & Tacos: Coconut Tequila Lime Fish Tacos for Cinco de Mayo

02 Wednesday May 2018

Posted by totalwineandmore in Cinco de Mayo, Cocktails, Food, holiday, Tequila

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Tags

Altos Tequila, cooking, fish, paloma, Recipe, tacos

Tacos. They make us happy. It’s a proven fact!

Plus, if you’re hosting Cinco de Mayo at your home, tacos happen to pair perfectly with tequila for the ultimate fiesta nibbles to have on hand this year. So make your celebration a hit with your guests by whipping up this yummy Coconut Tequila Lime Fish Taco recipe thanks to Altos Tequila and Grilled Cheese Social!

TACO PREPARATION
INGREDIENTS:
• Tomatillos – 2
• Garlic – 1/2 clove
• jalapeno pepper (remove seeds if you don’t want it too spicy) -1/2
• Cilantro – 1 bunch, divided
• Avocados – 2
• juice of 2 limes, divided
• salt to taste
• purple cabbage, roughly chopped – 1/2 head
• raw sugar – 1/2 tbsp
• corn tortillas
• cooked fish (from below)

DIRECTIONS:
1) Bring a pot of water to a boil and add tomatillos, garlic, jalapeno pepper and
salt. Cook until soft.
2) Strain and reserve a half cup cooking liquid.
3) Add those ingredients to a blender along with the meat from two avocados, the juice of 1 lime and a handful of cilantro.
4) Add cooking liquid until a creamy consistency is reached. Salt to taste.
5) Meanwhile, add chopped purple cabbage to a bowl and toss with lime juice, sugar, and salt.
6) Let sit you cook the fish component of the tacos below.

FISH PREPARATION
INGREDIENTS:
• garlic powder – 1 tsp
• chili powder – 1 tsp
• Cumin -1/4 tsp
• Salt – 1/4 tsp
• fresh mahi, cut into 2.5″ fillets -1 lb
• Altos Tequila Plata – 1/3 cup
• fresh jalapeno, seeds removed – 1/2
• juice of half a lime
• coconut oil – 1 tbsp

DIRECTIONS:
1) Combine garlic powder, chili powder, cumin, salt, lime, jalapeno and Altos Tequila Plata in a small bowl and whisk until combined.
2) Add the mahi and let sit for 5-10 minutes.
3) Add coconut oil to a pan and turn the heat to medium-high.
4) When it’s hot, add the fish with the liquid that it is marinated in.
5) Let the fish cook on one side until golden brown and then flip and sauté until the fish is fully cooked through.

That’s it! Once it’s all ready, pour yourself a Tequila Paloma cocktail to pair with the tacos (trust us, it’s a win-win pairing), and enjoy!

Tequila & Tacos: Tropical Shrimp Taco Recipe for Cinco de Mayo

01 Tuesday May 2018

Posted by totalwineandmore in Cinco de Mayo, holiday, Recipe, Tequila

≈ 1 Comment

Tags

Altos Tequila, Cocktail, cooking, Recipe, shrimp, summer, tacos, Tequila

Tequila is just part of the equation for the ultimate Cinco de Mayo celebration. The other part is food. Like delicious, homemade shrimp tacos!

Our friends at Altos Tequila teamed up with author Rebeca Hubbel of Sugar & Soul to come up with this tropical shrimp taco recipe to pair with the Altos Fresh cocktail recipe.

This post is brought to you by Altos Tequila. The content and opinions
expressed below are that of Sugar & Soul.

Sauce Ingredients:
• Sour Cream – 1/2 cup
• Tequila Altos Plata – 2 tbsp.
• Lime Juice – 1 tbsp
• Lime Zest – 1 tsp
• Cumin – 1 tsp
• Minced garlic – 1 tbsp
• Chopped Cilantro – 1 tbsp

Sauce Directions:
Stir all ingredients together and place in the fridge to set while
you prep and cook the other components of the dish.

Shrimp Ingredients:
• Oil for frying
• All-purpose flour – 1 ½ cups
• Salt – 3 tbsp
• Black pepper – 1 tbsp
• Cayenne pepper – 1 tsp
• Cumin – 1 ½ tsp
• Paprika – 2 tbps
• Frozen shrimp, thawed – 30 pieces

Shrimp Direction:
Heat oil in a deep pan or fryer on medium high heat, drops of water should sizzle when added to the oil, that’s how you know it’s ready. Combine the flour, salt, pepper, cayenne pepper, cumin, and paprika in a medium bowl. Pat the thawed shrimp dry, and toss them in the flour mixture one by one, shaking a little to remove any excess, then adding to the hot oil. I usually cook 10 shrimp at a time, 2 minutes on each side until golden brown. Repeat with the rest of the shrimp, switch out oil if
necessary. Transfer to a paper towel lined plate to rest for a few minutes after cooking.

Salsa Ingredients:
• Pineapple, finely chopped – ½ cup
• Mango, finely chopped – ¼ cup
• Chopped mint – 2 tbsp

Salsa Directions:
Stir all ingredients together and place in the fridge to set while you prep and cook the other components of the dish.

Taco Assembly Ingredients:
• Pea shoots or watercress
• Kumquats, thinly sliced – 3
• Pickled onions – 6 tbsp
• Small flour tortillas – 6

Taco Assembly Ingredients:
Spoon a tsp of the sauce down the middle of the tortillas, top with 3 shrimp. Top shrimp with a small bunch of pea shoots or watercress. Spoon on some of the fruit salsa, followed by 3 or 4 slices of kumquat, and a tbsp of pickled onions, and 2 more shrimp each. Top with more tequila lime sauce and enjoy!

Don’t forget to pair it with the perfect cocktail – the Altos Fresh Cocktail!

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