Food key to Cinco de Mayo fun

A sure sign that Cinco de Mayo (May 5) is upon us is May's collection of food magazines featuring a plethora of Mexican fare. From tacos to tostadas to even making your own flour or corn tortillas, the recipe offerings make a terrific theme for entertaining at home.

Martha Stewart's Every Day Food offers quick fish tacos made with broiled tilapia. The recipe is at right.

Food & Wine shows you how to make your own tortillas for the more than half-dozen taco recipes it features. Offerings include chile-spice skirt steak tacos.

The May/June issue of Eating Well magazine reveals the secrets of what makes the best tacos. Recipes include Augustine's beer and tequila carnitas served with a side of Mexican rice along with ideas for your own taco bar and sides to serve with them.

And, of course, the celebration would not be complete without the ultimate margarita and a big bowl of guacamole. Both are musts for Cinco de Mayo, the holiday that celebrates the Mexican victory over the French in the 1862 Battle of Puebla.

Fish Tacos With Cabbage and Lime

1 lb. boneless, skinless tilapia fillets, cut into 2-inch pieces

2 tablespoons olive oil

Coarse salt and ground pepper

1/4cup regular or reduced-fat sour cream

1 lime, half finely zested and juiced, half cut into wedges

Favorite hot sauce, such as Tabasco

12 corn tortillas

1/2small head red cabbage, thinly sliced

1 cup fresh cilantro

1 small white onion, finely chopped

Heat broiler, with rack in highest position. Pat the fish dry with paper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper. Broil until fish is browned on top and flesh is opaque throughout, about 5 minutes.

Meanwhile, in a small bowl, combine sour cream, lime zest and juice, and a few dashes of hot sauce. Season with salt and pepper. Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven 5 minutes. Divide fish evenly among tortillas and top with cabbage, cilantro and onion. Serve with lime sour cream and lime wedges. Makes 4 servings.

From Everyday Food May 2010 issue.

Per serving: 440 calories (31 percent from fat), 15 grams fat (4 grams sat. fat), 43 grams carbohydrates, 36 grams protein, 261 mg sodium, 63 mg cholesterol, 7 grams fiber .

The Wichita Eagle—05/05/10