Taco Bout A Party: Cinco de Mayo Edition! Chipolte’s Guac, Fish Taco Marinade, Mojito, Salty Dog, + Libby’s Marg

I celebrated Cinco de Mayo a little early with friends last night at Bakersfield on Mass Ave. If you’re in Indy, Bakersfield is a must. Their guac is in my top ten and I really like guac. I can eat an entire avocado in one sitting, although I don’t recommend it. I am not a big drinker and other than the occasional glass of wine or a beer (I’m a stout kind of girl), I never order mixed drinks…until now. As I’ve gotten older and sassier, I have ventured into new territory and have included three recipes below for Libby approved adult beverages. I don’t like anything too sweet and these are all nice choices for when you want something fun, but aren’t left wondering what the heck you just consumed.

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Bakersfield guac and margs (in mason jars!!)

I’ve also included Chipolte’s recipe for their guac, which they released this week and I have to say, it’s the same as in their restaurants. I’ve already made this twice since yesterday and cilantro will be a staple on my grocery list now. It helps to leave the avocado pit in the guac to keep it fresh and the lime juice will help maintain the green color as well. That said, I recommend you consume the guac within a day or two, which shouldn’t be a problem once you taste it. Also, feel free to halve the recipe and only use one avocado per batch – I just eyeball the rest of the ingredients to make it somewhat proportional. Chipolte uses 48 avocados per batch and yes, using the seeds from the jalapeno will give it a kick. Pro tip – Don’t touch your eyeballs after the jalapeno.

One of my favorite things about living downtown is being two blocks from the grocery! I take an empty Lilly bag and hope and pray that everything fits.

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Chipolte’s Guacamole

2 ripe Hass avocados
2 tsp lime juice
2 tbsp cilantro (chopped)
1/4 cup red onion (finely chopped)
1/2 jalapeño, including seeds (finely chopped)
1/4 tsp kosher salt

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Fish Taco Marinade

1/2 tsp garlic, 1 tsp ginger, eyeball soy sauce and olive oil and toss in a bag with fresh (or thawed) white fish. Tilapia or mahi mahi work well. Let this marinade in the fridge for a few hours. Toss on the grill and serve with salsa, mango, black beans, cheese and tortillas!

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Mojitos!

5-6 large mint leaves

1 shot glass of rum

ice

club soda

1 and 1/2 tablespoons fine sugar

limes

1 mason jar

First muddle the mint leaves and sugar in the bottom of your mason jar really well. I am not a fan of large chunks of mint, so you want to pulverize it a bit. Add half of a lime. Squeeze the juice of the lime and toss the other half in. Next muddle all of this together, add the rum, and fill the jar with ice. Fill the rest with club soda and top it with the lid. Now shake it up. Put on some TSwift and shake it off. You can either enjoy it now or put in the fridge for later and let the flavors marinate even more. I keep little travel size jars of assorted liquor for when I have guests over and it’s also the perfect amount to make just one or two drinks. I just bought a mint plant from Trader Joe’s for the mint julep cupcakes for the Derby party, so mojitos are a great way to use the leftover mint.

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Libby’s Marg

1 shot tequila

1 tablespoon orange juice

3 tablespoons lime juice

1 tablespoon water or club soda

Eyeball some agave nectar or simple syrup

Ice

Mix it all together, garnish with a lime slice and enjoy!

Salty Dog

Place sea salt onto a plate, add a little bit of grapefruit juice to the rim of your glass and then dip the glass into the salt to create a salt rim. Next, fill the glass with ice, add one shot of vodka, two shots of grapefruit juice and a little club soda. Mix it up and enjoy!

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