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LAS VEGAS, NV - MAY 11: Yucatan chicken tacos are served at the Mesa Grill booth during the 12th annual Vegas Uncork'd by Bon Appetit Grand Tasting event presented by the Las Vegas Convention and Visitors Authority and Southern Glazer's Wine and Spirits of Nevada at Caesars Palace on May 11, 2018 in Las Vegas, Nevada. (Photo by Ethan Miller/Getty Images for Vegas Uncork'd by Bon Appetit)

As you guys know it is CINCO DE MAYO!!! Usually, we are outside, by the pool, eating tacos with our friends at a restaurant, roaming through downtown, or at a bar crawl. Unfortunately, the virus is still out there and we really can’t do all those things we would usually do on Cinco de Mayo. No worries because Cinco De Mayo is not canceled and we can still celebrate this holiday just adding a touch of quarantine to it.

I’ll be sharing with you guys an easy recipe on how to make your tacos at home. Most of these ingredients might already be in your pantry, but first, here is a taco favorite from my intern Keisha. Check it out. Below is my fish taco recipe.

Ingredients

  • 2lbs of Chicken Breast

  • 1 cup chicken broth

  • 2 tsp chili powder

  • ½ tsp paprika

  • 1 ½ tsp salt

  • 1 tsp Onion powder

  • 1 tsp garlic powder

  • ½ tsp ground black pepper

  • 1tbsp extra virgin olive oil

  • Hard or soft taco shells or tortillas (what you prefer)

  • When making the chicken you apply all the seasoning to the chicken on both sides.

  • Apply the olive oil on the large skillet on medium heat

  • Add the chicken & the broth and let it cook for about 15-20min until the chicken is cooked thoroughly.

  • After done cooking shred chicken.

  • You may add any type of toppings. I personally use pico de Gallo, sour cream, lettuce, and shredded cheddar cheese and mild sauce!

Now here is my fish taco recipe. First up, the grocery list:

1 Bag of frozen mahi mahi

1 bag of frozen shrimp

1 bunch of cilantro

1 bag of coleslaw/cabbage (produce section)

salt

pepper

4 limes

4 lemons

4 mangos (preferably honey mangos)

1 pineapple

1 red bell pepper (optional)

1 package of tortillas

First up, dice your pineapple, mangos, and red bell peppers. Place them in a bowl. Cut two limes and add fresh lime juice. Add a teaspoon of chopped cilantro, sprinkle salt and pepper and set aside.

Next, pull out your coleslaw and place in a bowl. Cut the other two limes and add fresh lime juice. Add 2 teaspoons of chopped cilantro, salt, and pepper and set aside

Now, on to the seafood. So first up, add a little seasoning to your mahi mahi. Personally, I use a little salt, pepper, garlic, garlic parm seasoning, and squeeze 1-2 lemons over them. Once they are done, set them aside.

Next up, cook your shrimp. Add your own razzle dazzle to them, but I use somewhat the same seasoning options.

Heat your tortillas in the microwave for about 15-30 seconds. Place seafood, slaw, then top with mango pineapple salsa, and boom! You’re in there! Enjoy