Cinco de Mayo Celebration May 2, 2012

My Chihuahua, Seaweed, in his favorite Mexico fútbol jacket getting ready to celebrate Cinco de Mayo!

 

With Marmalade & Mobile Vet getting under way this week I thought it wouldn’t be complete without a celebration!

This Saturday we will be celebrating Cinco de Mayo!  And what kind of celebration would it be without some kind of sale???  So if you schedule an appointment for this Saturday May 5th, 2012 you will get cinco dólares ($5) applied to your bill!

 

It also wouldn’t be a celebration without food!

So open up a cold bottle of Corona, Modelo, or Dos Equis from D’Agostinis, my favorite local bodega, and get cooking.

***Drink Cerveza (beer) responsibly and don’t share it with your pets***

 

Cinco de Mayo Fish Tacos – para mis perros (for my dogs)

Ingredients

Marinade
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon fresh lime juice (approximately 1/2 lime)
1 1/2 teaspoons honey
1 clove garlic, minced
1 teaspoon seafood seasoning, such as Old Bay™
1 pound tilapia fillets, cut into chunks

Dressing
1 (8 ounce) container plain nonfat yogurt
1 tablespoons fresh lime juice (approximately 1/2 lime)
1/2 teaspoon seafood seasoning, such as Old Bay™

Toppings
1 (10 ounce) package whole wheat tortillas
3 ripe tomatoes, seeded and diced
1 red bell pepper, chopped
1 small head cabbage, cored and shredded

Directions

To make the marinade, whisk together the olive oil, vinegar, lime juice, honey, garlic,  and seafood seasoning  in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
To make the dressing, combine the yogurt, lime juice, and seafood seasoning.  Cover, and refrigerate until needed.
Preheat oven to 350 degrees F (175 degrees C).
Remove fish from marinade, drain off any excess and discard marinade. Bake fish in preheated oven (I use a glass pyrex pan) until it easily flakes with a fork, 11 to 15 minutes.
Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, red bell pepper, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, cut into 1 inch slices (to prevent choking), and serve to your favorite four-legged friend.

 

Happy Cinco de Mayo!

and as always …

peace, love, and plenty of tail wags~