Mexico and the Mexican people hold a special place in my heart. Cinco de Mayo denotes is the day Mexico defeated the French forces by an undermanned Mexican army in the Battle of Puebla on May 5, 1862. The lead-up to this dates back to 1860 when a bankrupt Mexican government, told it’s Eurpeoneon creditors they were suspending payment of their debt for two years. That went over like a lead balloon. Spain, the United Kingdom, and France joined forces to fight Mexico to collect their money. Besides, they struck up a deal with the Confederate army wherein they would ship ammunition and gunnery to the Confederacy, which would help them win the Civil War. The Mexican Army won this battle. This may have been the firepower straw that broke the camels back.
I am celebrating Cinco De Mayo with fish tacos and a glass of Grenache. I fry or grill the fish for my tacos. I always use a mild fish such as cod, flounder, grouper, or orange roughy. Today I am going to share the recipe for a special pico made with cabbage that is perfect on a fish taco
1/2 cup chopped red onions, 3 chopped jalapeno peppers, 2 garlic cloves, minced, 1 lime, juiced, 5 firm Roma tomatoes, seeded and chopped, 1/2 cup fresh chopped cilantro, 1 teaspoon of granulated garlic, 1/2 teaspoon pepper, 1 teaspoon salt, 3 cups finely shredded cabbage, 2 tablespoons red wine vinegar, 2 1/2 tablespoons extra virgin olive oil, 4 dried apricots, thinly sliced
My neighbor Mrs. Rivas shared a secret with me, she said, mix the red onion, jalapeno peppers, and lime juice in a bowl, set aside for 10 minutes. In a separate bowl, add the tomatoes, cilantro, garlic, lime juice, pepper, and salt; allow to stand 15 more minutes. Add the red onion mixture, apricots, vinegar, olive oil, and shredded cabbage. Stir together and cover the bowl with plastic wrap and refrigerate for at least 2 hours, serve on your taco or eat with tortilla chips.