Happy Cinco de Mayo! Fish tacos, guacamole, ceviche, and margaritas!

Yes, I know it's two days late but it was time to have a Cinco de Mayo celebration at home. Plus, I'm breaking-in my new Williams-Sonoma cookbook and they had several recipes that looked great! The margaritas were inspired by Pasqual's (my fav southwest-mex restaurant in Madison).

Margaritas

Combine the following ingredients. Shake and serve over ice in a pint glass.

• 1 shot Patron Silver tequila
• 1 shot Cointreau
• 1/2 shot agave nectar syrup (I found mine in the baking aisle at Whole Foods)
• 1/3 cup lime juice
• 1/2 cup orange juice

Fish Tacos

Ingredients:

• 2 tilapia fillets
• 1/4 cup canola oil
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1/4 tsp crushed red pepper flakes
• 2 whole wheat tortillas
• 1/3 cup mango salsa (I used Frontera's mango key lime salsa - yum!)
• 1/4 cup guacamole

1. Combine the oil and spices together in a small bowl. Pour over the fish in a small baking dish. Let it stand at room temperature for 30 minutes.
2. Pre-heat the grill to medium-high. Cook the fish for 2-3 minutes on each side until it's white. After you remove the fish, put the tortillas on the grill for 1-2 minutes on each side so they get warm and a little toasted.
3. Assemble the tacos: tortilla, fish, salsa, and guacamole.

Servings: 2 (1 taco per person)
WW:  5 pts each

Guacamole

Ingredients:

• 1/3 cup white onion, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 2 cloves garlic, finely chopped
• 2 avocados, halved and pitted
• 2 roma tomatoes, finely chopped
• 1/4 cup packed fresh cilantro, finely chopped
• 1 tbsp lime juice
• 1 tsp worcestire sauce
• salt

1. As you can see, almost everything should be finely chopped. Get your prep work out of the way and start dicing.
2. In a bowl, combine the onions, pepper, and garlic. Scoop out the avocados and mash them with the onion mixture until well combined. Stir in the rest except for a pinch of cilantro and tomatoes for garnish. Season with salt to taste. Refrigerate if not serving immediately.
3. Before serving, add the remaining cilantro and tomatoes.

Servings: 4-6, depends how hungry you are.
WW: 3 pts (based on 6 servings and not including chips)

Scallop Ceviche
I've tried and failed at making ceviche at home before so this was intimidating. I've had excellent ceviche at restaurants and I wish I knew their secret! This turned out pretty well, a bit of heat and a big bowl - perfect for a group. (Way too much for me and my husband).

Ingredients:

• 3/4 lb fresh bay scallops
• 1/3 cup white onion, diced
• 1/2 cup lime juice
• 1/4 cup orange juice
• 2 roma tomatoes, diced
• 2 serrano chiles, minced
• 1/4 cup fresh cilantro, finely chopped
• 1 1/2 tbsp olive oil
• 1 avocado
• 1 tbsp lime juice
• 1 tbsp tequila
• salt

1. Cut the scallops into small 1/4 inch cubes and place in a glass bowl (or any bowl other than metal). Add the onion, lime juice, and orange juice and mix well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours - no more than 4 hours.
2. Just before serving, drain off the excess liquid from the bowl. Add the tomatoes, chiles, cilantro, and oil. Mix well. Season with salt to taste.
3. Halve the avocado and remove the pit. Use your knife to slice the avocado lengthwise in several 1/4" pieces. Slice the other direction to complete the grid. Be careful not to pierce the skin. The directions sound strange - does this picture help?

4. Combine the avocado, lime juice and tequila with the rest of the mixture. Serve immediately in individual martini glasses or in a big serving bowl with tortilla chips.

Servings: 4 (for appetizer size portions)
WW: 5 pts (not including chips)