Cinco De Mayo is just around the corner and I’m so excited because it’s one of my favorite foodie holidays!
Growing up in Oklahoma, I ate a lot of Tex-Mex. Now, living in San Diego, only 20 miles from the border of Mexico, I’ve had the opportunity to eat a lot of authentic Baja Mexican Food!
Now a lot of people think Cinco De Mayo and they think crazy parties, tequila shots and mediocre tacos, but it doesn’t have to be that way!
Azunia Tequila is encouraging everyone to enjoy a delicious, authentic, and grown-up Cinco De Mayo this year! To help you do just that, they’ve partnered up with 10 bloggers, including myself, to create scrumptious Cinco De Mayo inspired dishes to celebrate the Independence of Mexico!
You can view all of the recipes, including these Ceviche Taco Bowls, on their website and vote for your favorite. Pick me, Pick me! 😉
I created these Ceviche Taco Bowls with the idea of combining fun and classic with delicious and authentic! Taco Bowls, fun and delicious, ceviche, classic, authentic and delicious!
- 6 “fajita size” 6 inch flour tortillas
- ½ cup fresh lime juice
- ½ cup fresh grapefruit juice
- ½ cup fresh orange juice
- 1 lb mahi mahi (skin removed & diced)
- 1 cup diced white onion
- 1 cup tomatoes (diced)
- 2 jalapenos (de-stemmed, de-seeded & minced)
- 1 tbsp fresh chopped cilantro
- ½ tsp sea salt
- 2 avocados (de-seeded & diced)
Preheat the oven to 375°F.
Heat the tortillas, wrapped in damp paper towels, in the microwave for 30-45 seconds.
Place the warmed tortillas in 4-inch diameter ramekins.
Place in the oven and bake for 12-15 minutes.
To prepare the ceviche, add the lime juice, grapefruit juice and orange juice to a glass or stainless steel bowl.
Add the mahi mahi and onions, make sure all of the fish is covered in the citrus juice.
Cover the bowl and place in the refrigerator for 20-30 minutes.
While the fish is “cooking” in the citrus juice, combine the tomatoes, jalapenos, cilantro and sea salt in a large mixing bowl.
After 20-30 minutes, use a strainer to drain the fish from the juice, then add it to the bowl, with the other ingredients. Gently stir in the avocado. Spoon the ceviche into the taco bowls.
Now the taco bowls can be broken into and used as the “chips” to dip up the ceviche!
Isn’t that so fun? I’m seriously thinking about putting everything I make in a taco bowl now! 😉
Don’t forget to head over to the Azunia Tequila website to vote for this recipe as the most delicious way to celebrate Cinco De Mayo!
Today’s post was sponsored by Azunia Tequila. Thanks for supporting all of the great WhitneyBond.com partners like Azunia Tequila!
♦ Gluten Free Option: Substitute corn tortillas to make this recipe gluten-free.
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