Fiesta-Ready Dishes

Try these fiesta-ready dishes at your Cinco de Mayo celebration. If you want a quick, weeknight meal try this recipe with rotisserie chicken in place of the fish.

Chipotle Fish Tostadas
http://www.coastalliving.com/food/seafood-basics/festive-mexican-recipes-00414000067255/page8.html?xid=yahoo-shinehttp://www.coastalliving.com/food/seafood-basics/festive-mexican-recipes-00414000067255/page8.html?xid=yahoo-s …























Ingredients
3 guarts water
2 teaspoons kosher salt, divided
1 medium onion, quartered
3 garlic cloves, smashed
1/2 teaspoon dried oregano
1 bay leaf
1/2 bunch fresh cilantro, tied with string
2 pounds firm white fish fillets
2 tablespoons olive oil
4 garlic cloves, pressed
1 (14 1/2-ounce) can diced tomatoes, undrained
2 to 3 canned chipotle chiles in adobo sauce, seeded, finely chopped, and divided
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lime juice
2/3 cup mayonnaise
2 teaspoons adobo sauce from chipotle chiles in adobo
1 cup vegetable oil
12 corn tortillas
6 cups shredded iceberg lettuce
2 avocados, sliced
Garnishes: fresh cilantro, lime wedges

Preparation
Bring first 7 ingredients to a boil in a 6-quart Dutch oven. Add fish, reduce heat, and simmer 3 minutes. Drain well, reserving fish but discarding onion, garlic, bay leaf, and cilantro. Flake fish, and set aside.

Heat olive oil in a large skillet over medium-high heat. Add pressed garlic cloves, and sauté 30 seconds. Add tomatoes, 1 or 2 chopped chipotle chiles, cloves, black pepper, and 1 tablespoon lime juice. Bring to a boil, reduce heat, and simmer 10 minutes or until liquid almost evaporates. Process tomato mixture in a blender until smooth; return to skillet. Add fish to tomato mixture, and cook 1 minute or until thoroughly heated. Remove from heat, cover, and keep warm.

Stir remaining chipotle chile into mayonnaise. Stir in 2 teaspoons adobo sauce until blended.

Heat vegetable oil in a 9-inch skillet over medium-high heat. Fry tortillas, one at a time, in hot oil 1 minute or until richly browned and crisp, turning once or twice. Drain on paper towels.

Spread chipotle mayonnaise evenly on tortillas. Top each tortillas with 1/3 cup fish mixture, 1/2 cup lettuce, and avocado slices. Garnish, if desired.

Related Article: 9 Mouthwatering Margarita Variations


Shrimp and Crab Nachos
Photo: Becky Luigart-StaynerPhoto: Becky Luigart-Stayner
























Ingredients
1 teaspoon olive oil
1 pound peeled and deveined shrimp
2 to 3 teaspoons toasted ground cumin
1 teaspoon minced garlic
1 pound jumbo lump crabmeat, cleaned and picked
3/4 cup sour cream
1 bunch green onions, sliced
1 (9-ounce) bag yellow, white, or blue corn tortilla chips
3 cups grated pepper Jack cheese
1/2 cup sliced pickled jalapeño

Preparation
Heat oil in a large nonstick skillet over medium heat.
Add shrimp, cumin, and garlic; saute 3 minutes or until shrimp are pink. Combine cooked shrimp, crab, sour cream, and green onions in a large bowl.

Spread tortilla chips on an aluminum foil-lined baking sheet. Top with shrimp mixture. Sprinkle with cheese, and top with jalapeño.

Broil 5 to 6 inches from heat 2 minutes or until cheese melts. Serve immediately.

Related Article: Pucker Up! 15 Ways with Lime

Mexican-Style Crabmeat Salad
Photo: Howard L. PuckettPhoto: Howard L. Puckett
























Ingredients
2 tomatoes, seeded and chopped
1 cucumber, seeded and chopped
3/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
3/4 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
1 jalapeño pepper, seeded and minced
12 ounces fresh lump crabmeat, drained
2 tablespoons fresh lime juice
4 cups endive leaves (about 8 ounces)

Preparation
Combine first 10 ingredients in a large bowl, tossing gently to coat. Cover and chill 1 to 2 hours. Arrange endive leaves in serving bowls of on plates, and spoon salad on top.

For more recipes, read the full article: 10 Festive Mexican Recipes

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