Cinco de Mayo: A Feast of Flavor! Cinco de Mayo is more than just a historical celebration—it’s a day to indulge in the vibrant and delicious flavors of Mexican cuisine. While the holiday commemorates Mexico’s victory at the Battle of Puebla in 1862, in the United States, it has become a lively celebration of Mexican culture, with food taking center stage.

Food has a way of bringing people together, and Cinco de Mayo is the perfect opportunity to gather with friends and family, share a meal, and celebrate Mexican culture. Whether you’re cooking at home or enjoying a meal at a local restaurant, the holiday is a chance to appreciate the flavors and traditions that make Mexican cuisine so special.

Deliciously flavorful and so easy to make, these fish tacos are perfect for a healthy Cinco de Mayo celebration.  They are much healthier than a fried version, and you’ll love that crisp, zesty cabbage topping.  

Grilled Fish Tacos with Lime Cabbage Slaw

1 lb. Talapia, cod or mahi mahi fillets
2 Tbsp. olive oil
1½ Tbsp. fresh lime juice
1 clove garlic, minced
1½ tsp. chili powder
½ tsp. ground cumin
½ tsp. ground paprika
1/8 tsp. cayenne pepper
Salt and pepper
½ small red cabbage, sliced thin
¼ cup cilantro, chopped
1 small red onion, thinly sliced
1 Tbsp. lime juice
1 Tbsp. olive oil
6 corn or flour tortillas
large avocado, sliced
Sour cream for serving
 
In a mixing bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, paprika, cayenne, and season with salt and pepper to taste. Place fish into a gallon-size resealable bag and pour marinade over fish. Seal bag (move bag around to evenly coat fish with marinade) and allow to marinate in mixture 20 minutes (and no longer than 30 minutes)
 
Add cabbage, red onion and cilantro to a medium mixing bowl. Pour lime juice and canola oil over top and season lightly with salt and pepper, toss to evenly coat.
 
Preheat a grill to medium-high heat. Brush grill grates with oil and place fish on the grill.  Grill until cooked through, about 3 minutes per side (cook time will vary based on the thickness of the fish).  Transfer to a plate, break into pieces, and serve in warmed taco shells with cabbage slaw, avocado slices, and other optional toppings.

Jill Rozier, Lake Tahoe Markets www.LakeTahoeMarkets.com