A nod to Cinco

Last night was an uncelebratory nod to Cinco de Mayo.  My friend (A.) invited me over for dinner and between what she had in her fridge and what I had in mine we were able to collaborate a meal.  Fish Tacos with fresh Tuna and Southwest Slaw accompanied by Rick Bayless’s Lime Ice

(A.) seared the Tuna in a spice blend, prepared a cabbage slaw scented with lime juice and honey and whipped up a fresh yogurt to drizzle atop our tacos!

Southwestern Slaw

Recipe by Epicurious
Ingredients:
2 cups fine-shredded green cabbage
2 teaspoons lime juice
2 teaspoons honey
2 tablespoons minced red onion
2 teaspoons minced jalapeños
2 teaspoons chopped cilantro
Salt, to taste

Preparation: Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving

The Lime Ice was a craving I have had from the moment I tried it!  That moment was a few weeks ago when I was charmed by a meal inspired by my fave chef Rick Bayless, Lime Ice was the dessert feature.  A sweet, icy concoction of lime juice, bits of zest, sugar and water. Simplicity at it’s best. The Lime Ice resonates a clean and delicate flavor with a texture of freshly fallen snow.

Lime Granitas

Recipe loosely adapted by Rick Bayless
Serves 6

3/4 cup fresh lime juice (about 5 to 6 large limes)
1 cup sugar
1/3 cup corn syrup

Grate the zest of 2 of the limes and scrape into a large bowl. Add 3/4 cup of lime juice, sugar, corn syrup and 1 1/4 cups water to the bowl with the lime zest. Stir until the sugar dissolves. Pour the mixture into a shallow tray and freeze. About every hour grate the frozen granita with a fork. It should take 4-6 hours for the granita to completely freeze. When ready to serve, using a spoon scoop the grant into small dishes.