Cinco de Mayo

Ok people – Cinco de Mayo falls on Taco Tuesday. We’ve been training for this monumental occasion. So without further ado, here is a dynamite fish taco recipe.

Fish Tacos

Make the marinade first. Combine, 2 tsp Cayenne, 4 tsp garlic powder, 2 tsp paprika, 1 tsp dried oregano, 1 tsp dried thyme and 2 tsp onion powder. Add 2 tsp lime juice, 2.5 tbsp rice wine vinegar, 4 tsp water and salt. Next you’re going to want to soak the fish in the marinade for 8 hours.

While it is marinating, take the time to prepare fresh salsa. Dice 2 tomatoes, some green onion and 1 jalapenos (use as much or little for added kick as you prefer). Mix in bowl, add a squeeze of fresh lemon, some fresh garlic puree and salt and pepper to taste. Chill in fridge until ready to serve.

The Cinco de Mayo, is not complete without fish taco MAYO. Combine 3 tbsp of mayo, 1 tsp or grainy mustard and 1 tsp of paprika. Mix and chill until ready to serve.

Now that you’ve waited 8 hours – fry up that fish!

To serve, heat the tortilla shells on a hot pan, shred some Napa cabbage into the center of each shell. Drizzle with a small amount of mayo. Top each shell with fish, more mayo and the tomato salsa. Finish with cilantro for garnish (completely optional)


Published by Melissa Kurtin

Resident Gryffindor of the Marketing Team, combines her passion for the outdoors with her love of rule following to help you get the most of your Blue Mountain experience

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