As someone who loves food with a Mexican flare, Cinco de Mayo is a fun night to be planning dinner at our house! Last summer, the Sea Cuisine food truck came to Milwaukee and Josh and I got to go get a cooking lesson from Milwaukee’s favorite chef, Chef Feker.
Chef Feker’s recipes are always amazing and I’m thrilled to be sharing another of his fish taco recipes with you for Cinco de Mayo. So hop over to your local Target and grab a package of Sea Cuisine and get cooking!!
Milliocki Tortilla Crusted Tilapia Taco
Servings 12 tacos
Ingredients
- 1 medium fennel bulb sliced thin and kept in lemon water so that it will not oxidize
- 1 cup of Napa cabbage slaw or your favorite cole slaw
- 2 tbsp. chopped fresh cilantro
- 4 Sea Cuisine® Tortilla Crusted Tilapia fillets
- 12 x 6" corn tortillas warmed through, but pliable
- 1 cup of Fennel Napa Cabbage, and Cilantro Slaw (recipe follows)
- 6 medium-size radishes cut into sticks
Instructions
- For Fennel, Napa Cabbage, and Cilantro Slaw:
- Drain fennel; spin in a salad spinner until dry. Mix fennel with Napa cabbage and cilantro in a large bowl; set aside for at least 30 minutes in a cool, but not refrigerated, place.
- After 30 minutes, place the mixture in a strainer; strain any excess liquid.
- For Tacos:
- Cook Tilapia according to package directions; set aside. When partially cooled, cut each fillet into 3 strips; keep warm.
- When ready to serve, place one strip of Tilapia onto each warmed tortilla. Top with Fennel, Napa Cabbage, and Cilantro Slaw and sprinkle with radishes for extra flavor and texture Enjoy!
My favorite dessert has got to be cupcakes – but churros probably run a close second. So what is the perfect Cinco de Mayo dessert? You guessed it – Churro Cupcakes!!
Churro Cupcakes
Ingredients
- Cupcakes:
- 1 1/2 C Flour
- 1 C + 2 TBSP Sugar
- 1 3/4 tsp Baking Powder
- 2 tsp Vanilla
- 2 Eggs
- 1/4 C Greek Yogurt
- 1/2 C Milk
- 6 TBSP Cinnamon
- 1/2 C butter
- Frosting:
- 3 C powdered sugar
- 1/2 sweet cream soft
- 2 TBSP heavy cream
- 2 TBSP of cinnamon
Instructions
- -Preheat oven to 350 degrees.
- -Prepare cupcake baking tins.
- Cupcakes:
- -Sift to combine flour, baking powder, salt and 2 TBSP of cinnamon in a bowl.
- -Cream the yogurt and sugar together in a mixing bowl. Mix with electric mixer on low.
- -Test to make sure texture is smooth.
- -Add eggs, one at a time, in with the yogurt and sugar mixture.
- -Beat until all is combined on medium.
- -Add vanilla to the eggs, yogurt and sugar mixture.
- -Mix just to combine.
- -Add milk...beat slowly.
- -Bake at 350 degrees for 15-18 minutes.
- -Allow to cool for 10 minutes.
- -Melt butter in microwave.
- -Using a kitchen brush....brush melted butter on each of the cupcakes.
- -Add 2 TBSP of cinnamon to 2 TBSP of fine grain white sugar in a bowl. ( You can put 2 TBSP of white sugar in your food processor to make a fine grain sugar.)
- -After you have brushed each cupcake with melted butter, dip the cupcake into the cinnamon and sugar mixture.
- Frosting:
- -In stand mixer, mix the 1/2 C sweet cream with the powdered sugar.
- -Mix until sweet cream and powdered sugar look with small pebbles.
- -Add heavy cream.
- -Mix in the heavy cream until thoroughly blended.
- -Test to see if the prepared frosting can stand while forming stiff peaks.
- -If not mix in 1/2 C powdered sugar.
- -Test again for stiff peaks.
- -If not add 1/2 C powdered sugar.
- -Add 2 TBSP of cinnamon.
- -Mix well.
- -Fill a pastry bag with large tip of your choice with frosting.
- -Frost cupcakes.
- -Sprinkle cinnamon/ sugar mixture on top of frosting.
What are your favorite Mexican themed dishes??
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