Tempeh "Fish" Tacos, Zesty Lime Corn and Other Ideas for Cinco de Mayo

It's almost Cinco de Mayo. What will you be serving with your margaritas? Here are my suggestions and some new recipes.

There is no better meal than brunch. Breakfast and lunch all mixed together. No food is right or wrong. I love it. Start the day with my Mexican Sunday Brunch feast (even if it's Saturday).

A delicious Mexican Tofu Scramble and Spanish-Style Potatoes (my favorite part) served with fresh guacamole and pico de gallo. This makes an incredible spread.

If you're feeling more ambitious, make my Mexican Lasagna. Layer after layer of deliciousness using corn tortillas, beans and a freshly-made picadillo you can create using your choice of burger crumbles or lentils. Topped with fresh guacamole, this is one impressive dish.

If you're craving enchiladas, my Butternut Squash and Black Bean Enchiladas are the answer.

Delicious and healthy, it makes a great dish for company. Serve it with my Mango Avocado Salsa which is so pretty, you won't need flowers on the table.

Or if you're looking for something more casual, my Tempeh "Fish" Tacos with Red Cabbage Slaw and Dill Remoulade is the perfect choice. Use the recipe from my Tempeh "Fish" and Chips but cut the tempeh into strips to make "fish" sticks.

Assemble the tacos and serve with my Zesty Lime Corn. The recipes are below.

Whatever you eat or drink, have a Happy Cinco de Mayo!

Zesty Lime Corn

Ingredients
4 Tbs. Vegan butter, room temperature
2 tsp. fresh parsley, chopped
2 tsp. fresh cilantro, chopped
1 clove garlic, minced
Salt and pepper to taste
Zest and juice of one small lime
4 large or 8 small ears of corn

Directions
In a bowl, combine all the ingredients except the corn. Mix together well and set aside. Grill the corn about 10 minutes until tender, turning frquently and brushing with half the vegan butter mixture. If you don't have a grill, you can do this over a gas-heat burner. Serve the corn with the remaining butter mixture.

Dill Remoulade

Ingredients
3 Tbs. vegan mayonnaise
3 Tbs. vegan sour cream
1 clove garlic, minced
3 scallions, finely chopped
1 Tbs. Dijon mustard
2 Tbs. sugar-free dill relish
Zest and juice of one lemon
Salt and pepper to taste
1 Tbs. fresh dill, chopped (or 1 tsp. dried)

Directions
Combine all ingredients in a small bowl. Refrigerate until ready to use.

Red Cabbage-Lime Slaw

Ingredients
3 cups red cabbage, shredded
1/2 red onion, finely chopped
3 Tbs. fresh cilantro, chopped
1 tsp. agave nectar
Zest and juice of one lime
Salt and pepper to taste

Directions
Combine all ingredients in a large bowl. Let the slaw sit for at least 30 minutes to give the acid time to break down the cabbage.

Tempeh "Fish" Tacos

Ingredients
8 corn tortillas
16 Tempeh "Fish" Sticks (see recipe here)
Remoulade (recipe above)
Red Cabbage-Lime Slaw (recipe above)

Directions
In a dry skillet, on a grill or over a gas-heat burner, toast the tortillas until they char a bit on both sides. Assemble the tacos: place one of two tempeh "fish" sticks on a tortilla, add some slaw and top with the remoulade. Serve with Zesty Lime Corn. Enjoy!

The "V" Word: Say it. Eat it. Live it.