Cinco de Mayo Made Easy – My Way

My friend posted some recipes on her blog for a carne asada and a “salad” that her husband, who happens to be a professional chef, makes. I have tasted both of his creations and they are excellent.  I can never leave well enough alone so I made a few changes to the recipes to make them my own.  I also decided to do a grilled tilapia to use for tacos as well.  Please check out the originals too!

 Carne Asada Style Filet Mignon for Tacos

{serves 4}

1 lb filet mignon (you can also use flank steak)
1 can or bottle of beer
3 Tbs minced garlic, shallots and onion (I get it already minced at Trader Joe’s)
1 jalapeno, sliced
1 orange, cut in eights
Cumin to taste
Salt & Pepper to taste

1. Put steak in a shallow pan. Sprinkle on the shallot/garlic/onions, layer on the sliced jalapeño and oranges. Gently pour the beer over the top. Sprinkle with salt, pepper and cumin.
2. Marinate for several hours or overnight.
3. Grill or barbecue a couple of minutes per side {until medium or medium rare}.
4. Slice and serve in tortillas layered with your favorite guacamole and/or salsa.

Spicy Coconut Tilapia for Tacos

{serves 4}

1 lb tilapia filets
1 can light coconut milk
3 Tbs minced garlic, shallots and onion (I get it already minced at Trader Joe’s)
1 jalapeno, sliced
Cayenne Pepper to taste
Salt & Pepper to taste

1. Put fish in a shallow pan. Sprinkle on the shallot/garlic/onions and layer on the sliced jalapeño. Gently pour the coconut milk over the top. You may not need the entire can.  Sprinkle with salt, pepper and cayenne.
2. Marinate for several hours or overnight.
3. Grill or barbecue a couple of minutes per side until cooked through but not overdone.
4. Chunk and serve in warm tortillas layered with cabbage or your favorite toppings.

Bean & Zucchini Salad
{serves 4}

2 cans beans {whatever kinds you like}, drained
8 small zucchini
2 sweet onions
1 bunch cilantro, chopped
3 jalapeños
1 pint of small grape or cherry tomatoes
olive oil
Orange (or orange Juice)
Salt & Pepper to taste

1. Cut zucchini in half, length wise. Cut onion into thick slices. Cut jalapeño in half and remove seeds. Toss vegetables with olive oil (a couple of tablespoons should do it) and salt and pepper. Grill until lightly charred on both sides
2. Once cooled slightly, chop zucchini into 1 inch pieces, roughly chop onion and mince jalapeno.
3. Drain and rinse beans.
4. Wash and chop cilantro.
5. Wash tomatoes
6. Toss all ingredients in a bowl with olive oil and the juice of 1 or 2 oranges.
7. Season to taste with salt and pepper..
8. Serve slightly warm, room temperature or make ahead and refrigerate until you’re ready for it.