How to Create the Perfect Margarita Bar. With Cinco de Mayo just around the corner next Tuesday to be exact, we are prepped and ready to celebrate this Saturday if only to stay up late drinking chilled margs To help celebrate, we teamed up with Familia Camarena Tequila to bring you an easy to recreate margarita bar. We even made three different recipes because, we all know, not everyone likes the same marg. The team at Boutique Bites came up with the recipesStrawberry Jalapeno for those who want a kick, Mango Orange for those who like it sweet, and Coconut w a dash of Lime for those wanting a cool refresher. So whether youre planning on celebrating Cinco de Mayo like us this weekend, or looking for ideas for a fun summer get together, weve got you covered from drinks to food to decorEntrees All entrees are served with a local fresh daily vegetable of the day THE BURGER 15 8oz blend of brisket, short rib and ground chuck mature cheddar. STARTERS. WATERMELON SALAD 10 watercress, feta, pomegranate molasses. SUPER FOOD BOWL 13 baby kale, rainbow quinoa, queso fresco, cauliflower, chililimecashew. Allow the chef and sommelier to design a custom menu for your party featuring an assortment of menu items as well as specialty dishes. Learn how to make CilantroLime Aioli. MyRecipes has 70,000 tested recipes and videos to help you be a better cook. A zesty Cilantro Lime Quinoa mixed with earthy nutritious black beans makes the perfect gluten free side dish for your Mexican food fiesta Isnt it nice when life. First upTHE MARGARITA BARStrawberry Jalapeo Margarita. Flavors tart and a little salty with a hint of spice refreshing. INGREDIENTS1 oz. Familia Camarena Tequila Silver. Orange Liqueur Cointreau, triple sec, etc. Simple Syrup oz. These tacos are fast, simple, and AMAZING. If you whip up the CilantroLime Slaw and Sriracha Aioli the night before to let the flavors meld, dinner prep is only 20. Tuna Cakes with Jalapeo and Cilantro low carb, low calorie, with tons of flavorFresh Lime Juice. Fresh Strawberries. Slices Jalapeo. 2 Tbsp. Cilantro. Lime Wedge. Cumin. Coarse Salt. DIRECTIONS1 Mix cup of coarse salt with 2 tbsp. Rim margarita glass with a lime wedge and dip the rim into the saltcumin mixture. Slice 4 strawberries and the jalapeo. Be sure to remove the seeds from the jalapeo slices. Place the strawberry slices, 2 slices of jalapeo, and 2 tbsp. Muddle until crushed thoroughly. Add the tequila, orange liqueur, and simple syrup to the shaker. Add ice. 6 Shake until cold. Add ice to your glass and strain the margarita mixture into the glass. Garnish with a whole strawberry on the rim, a sprig of cilantro, and a slice of jalapeo floating on top. Mango Orange Margarita. Flavors tropical and fruity, like a smoothie with alcohol. INGREDIENTS1 oz. Familia Camarena Tequila Silver. Orange Liqueur Cointreau, triple sec, etc. Fresh Mango Juice  oz. Simple Syrup  oz. Fresh Lime Juice oz. Fresh Orange Juice. Slice of Mango garnishTajin Seasoning rim of glassLime Wedge. DIRECTIONS1 Spread the tajin seasoning on a plate. Use lime wedge to moisten the rim of the margarita glass. Dip the rim in the tajin seasoning to coat. In a shaker, add tequila, orange liqueur, fresh mango juice, simple syrup, fresh lime juice, and fresh orange juice. Fill the shaker about halfway with ice. Shake for approximately 1. Fill the margarita glass with ice and pour the margarita mixture over the ice through the strainer. Use a peeler to take off just the skin of the slice of mango and make a cut about halfway through the skin lengthwise and place on the rim of the glass as a garnish. Coconut Lime Margarita. Flavors rich creamy, a little sweet, nutty. INGREDIENTS1 oz. Familia Camarena Tequila Reposado oz. Cointreau, triple sec, etc. Shredded Coconut. Whole Almonds. Lime Wedge. DIRECTIONS1 In a blender, add approximately 12 cup of shredded coconut and 12 cup of whole almonds. Pulse until the mixture is coarse, but still thin enough to stick to the rim of the glass. In a shaker, add all your ingredients and fill with ice. Shake until cold. Take your margarita glass and coat the rim with the lime wedge. Dip the rim in the coconut and almond mixture. Add ice to your glass. Strain the margarita mixture into the glass and garnish with a simple lime wedge. THE MENUGuacamole with Tortilla Chips. INGREDIENTS1 avocado, ripe. Sea salt, to taste. DIRECTIONS1. Mash avocado with a fork or potato masher until slightly smooth. Leave some chunks for texture. Add lime juice, cilantro, and tomato and mix with a spoon or spatula to combine evenly. Season to taste with sea salt. Serve with tortilla chips. INGREDIENTS4 ears corn cup mayonnaise cup cotija cheese, grated. Sea salt, to taste. Thinly sliced radish, garnish. DIRECTIONS1. Clean the corn kernels from the cob with a knife. Do not cut into the center of the cob. Coat the bottom of a non stick saut pan with vegetable oil, and put over high heat. When oil is shimmering, add corn and saut until corn shows a bit of color. Remove from pan and transfer to pan with paper towel. Drain excess oil away from corn and combine in a bowl with mayonnaise, cotija cheese, cilantro, lime juice, and chili de arbol. Mix evenly and season to taste with sea salt. Garnish with shaved radish and serve. Beer Battered Fish Tacos with Slaw and Chipotle Aioli. INGREDIENTSBeer Batter. Chipotle Aioli. 2 cups mayonnaise. Cabbage Slaw. 1 cup green cabbage, sliced thin red onion, sliced thin. Chipotle aioli, to bind. Lime juice, to taste. Sea salt, to taste. DIRECTIONS1. To prepare beer batter, whisk eggs and beer together in a bowl. In another bowl, combine old bay, flour, and baking powder. Mix to combine. Add wet ingredients into dry ingredients and whisk until smooth. Portion pieces of cod to a size that will fit your tortilla. Dry pieces of cod with paper towel, and season with salt and black pepper. Set a deep fryer or a sauce pot with oil to 3. Dip cod into beer batter and let the excess batter drip for a few seconds. Place into hot oil and fry until golden brown. Remove from oil onto pan with paper towel, and season again with sea salt. For chipotle aioli, combine mayonnaise, chipotle, and honey in a bowl until combined. Adjust seasoning with sea salt if desired. For cabbage slaw, mix together cabbage, red onion and cilantro. Add enough chipotle aioli to bind ingredients, and season to taste with lime juice and sea salt. To prepare taco, warm your corn tortilla in microwave for 3. Spread chipotle aioli on the bottom of the tortilla, top with cod, and then top cod with the cabbage slaw. Chorizo Taco with Roasted Potatoes and Queso Fresco. INGREDIENTS4 Corn tortillas. Yukon potato, diced cup queso fresco, crumbled. DIRECTIONS1. Bring a non stick saut pan over medium high heat. When pan is hot, add chorizo. Break chorizo up with wooden spoon and rotate in pan until chorizo is cooked throughout. Remove from pan and reserve. Dice potato into inch cubes. Bring non stick saut pan over high heat with oil to coat the bottom of the pan. When oil is shimmering, add diced potato. Justin Balmes there. Season potatoes in pan with salt and pepper. Move potatoes around in the pan to allow all sides to become golden brown and crispy. When potatoes have a nice color and are cooked through, remove from pan and dry on paper towel. To build taco, place chorizo on a warm tortilla and top with potato. Top with crumbled queso fresco and garnish with cilantro if desired. THE DECORProduct Sources. Blanket, Lulu and Georgia. Strawberry margarita glasses, West Elm. Strawberry margarita pitcher, Pottery Barn. Mango orange margarita glasses, Crate and Barrel. Coconut lime margarita glasses, West Elm. Coconut lime margarita pitcher, Pottery Barn. Appetizer plates, Crate and Barrel. Taco platter, Pottery Barn. Pinatas, Lula Flora. Polka dot paper trays, The Sugar Diva. Banner, Lula Flora. Event space, BRIQUEWhat are your plans for Cinco de Mayo Will you be celebrating Saturday This post was sponsored by Familia Camarena Tequila but all of the opinions within are those of The Everygirl editorial board. Tuna Cakes with Jalapeo and Cilantro. These yummy Tuna Cakes with Jalapeo and Cilantro are low on carbs and calories and big on flavor These can also be gluten free and just as delicious if you swap out almond meal for the breadcrumbs. Plus, they are made from canned tuna so theyre totally budget friendly I know youre gonna love them as much as I do This post contains affiliate links, which means well earn a small commission if you buy the linked products, at no extra cost to you. Thanks for helping us keep the lights on at Taste And See The one thing we all have in common is our need to fuel our bodies all the time. It never ends.  The sun will rise and many of us will stuff our face at least 3 times a day. Sometimes I get tired of eating. Wouldnt it be easier if I could just hook up an IV and keep on stepping Well, maybe its not the eating that I get tired of but the preparing that sometimes wears me out. Can I get a woop woopIf I really think about it, its not me so much but other people that live in my house that require, lets say, more variety and really just substance. And by substance I guess I mean proteinI know Ive mentioned Sanderinos carnivorous ways previously. Truthfully, I swear I could eat a salad or soup for every meal, err day yep even breakfast. With a side of coffee of course When the B man travels its a bit exciting, Im like woohoo roaster chicken and arugula salad every nightLess time pulling feathers off chickens and more time checking out food blogs and watching Poldark Oh Poldark. I must digress for a quick minuteIve mentioned Poldark before but Im not sure I did it justice. And Im concerned that you may be missing out on, well, one of the best TV series to come along since color TV. People for the love of PBS, Mr. Darcy, and Downton Abbey click here for Season 1 of the most amazing, tea drinking, family feuding, horseback riding show in the history of time. Is my minute up Is anyone keeping track of all the fantastic tips I shower you with Moving on. Basically it comes down to the simple fact that life is busy. Our time is very precious, and a bit elusive. We all need quick, easy, inexpensive, delicious, recipes to make for easy weeknight dinners. Like, for example, my Tuna Cakes. Think crab cakes but way cheaper, less seafoody and more tasty. These Tuna Cakes are so easy and mouthwatering I just had to share the recipe with you. Ive been making them forever. They are super quick to mix together and they take just 3 minutes a side to cook in my trusty non stick pan. In case youre worried about them being spicy, when you remove the seeds and veins from the Jalapeo youre basically removing the heat. After it gets cooked, it ends up with an earthy green pepper flavor. If youre still not convinced just use a green pepper instead. You do you.     You may be surprised to know that you use canned tuna for these meaty biscuits. Yep thats the inexpensive part. Interestingly enough, people that dont really care for seafood always like these Tuna Cakes because theyre related to our old friend that we all grew up on tuna salad sandwiches If you didnt have that experience, Im sorry theres no time like the present, so get on the tuna trainFirst stop Tuna Cake Towne Lezz go PS I like to serve my Tuna cakes over a simple Arugula or Kale Salad. If youre a saucy kind of person you can make a simple Aioli for them with mayo and lemon juice. And if youre a little spicy throw in some Sriracha and cayenne pepper and get turnt up Tuna Cakes with Jalapenos and Cilantro. These yummy Tuna Cakes with Jalapeo and Cilantro are low on carbs and calories and big on flavor Cuisine American, Seafood 2. Canola mayonnaiseGreek yogurt can be used instead3tablespoonsfresh lemon juiceabout 1 to 1 12 lemons3jalapeno chile peppers, finely chopped, ribs and seeds removed unless you like it a little spicy. In a large strainer, in the sink over a large bowl, add the 5 cans of tuna and let them drain while you prepare the following ingredients. Saut the onions for about 8 minutes in a saut pan, until translucent. Set aside and let cool. While the onions are cooking, in a large mixing bowl, add the mayo, lemon juice, salt and pepper and whisk till combined. Then add cilantro and peppers to the mixture. Add the tuna, beaten eggs, cooked onions and breadcrumbs, and mix gently until ingredients just hold together. In a large nonstick skillet, heat the olive oil on high for about a minute, then turn it down to medium high. Working in batches, using a packed one third cup measure of tuna mixture per cake, cook cakes until golden brown and crisp on the outside, about 3 minutes per side. You may need to add a tablespoon of oil to the pan between batches. Serve hot, or warm over a simple arugula or kale salad. Recipe makes 1. 4 1. Scoop the tuna mixture with a one third measuring cup, pat it a little to make sure its formed tightly, then place it in the saut pan. Use a grease screen to cut down on the oil splatter while cooking the cakes. Dont overcrowd the pan when cooking the cakes. They will take longer and flipping them over will be more difficult. I use a 1. 0inch Calphalon pan and cook 4 patties at a time. There is not much filler in these cakes, which makes them a little loose. Be sure to gently flip them over when cooking.