Lime Margarita Frozen and on The Rocks

The Best Lime Margarita

The Lime Margarita is, by far, one of my all time favorite cocktails. It’s the basic foundation for all Margaritas, from Strawberry to Mango and even a fantastic Watermelon or Blueberry Margarita because you’ve got to add Lime. So starting out with that foundation, I’m going to show you a real simple and basic way to make a frozen Margarita and a Margarita on the Rocks using my Lime Margarita Mixer recipe.

Virgin Lime Margarita

If you want to make a virgin Lime Margarita, it’s easy to do. Just leave the Tequila and Liqueur(Triple Sec) out. Triple Sec provides an orange flavor that helps balance out the bitter taste in the drink, so I would recommend adding orange juice to the mix, instead. If you didn’t get a chance to read the Lime Margarita Mixer Recipe I posted, you should because there are a lot of different things you can do to tweak your Margarita’s until they are absolutely perfect for you.

When it comes to Tequila, you’re going to drink what you can afford or what you’re willing to pay for. But, like any Alcohol, the quality goes up the more money you’re willing to spend and a Lime Margarita is no exception. This drink gets better with higher quality booze. Personally I land right in the middle. When I buy cheap, I regret it and I regret it bad. My personal favorite is Cazadorez, which runs around $30 a 5th. Which, of course compared to the almighty Patron, is a great price. But I’d be lucky to see a bottle of either one of those even on my birthday. Cuervo is alright but I really don’t prefer it. For the same price and in this video I used Lunazul. I’m not affiliated with them and I don’t make a dime for talking about, for or against any of these brands, it’s just my personal opinion. So you do what you want and my the Margarita Gods smile upon you!

Lime Margarita Ingredients:

1/2 cup ice
2 oz Tequila
1 1/2 oz Triple Sec
3 oz Lime Margarita Mixer

1 1/2 oz Amaretto, optional for Italian Lime Margarita

Crispy Fish Tacos

The Best Crispy Fish Tacos

There isn’t just one way to make Crispy Fish Tacos and you can choose from a variety of fish. You don’t need to get all gourmet about it, though, and choose expensive fish. Half the point is to save money and go with some delicious and cheap. Unfortunately, Cod has been fairly expensive lately and many recipes use it in their tacos because it tastes great. But, who can afford $7 to $10 dollars per pound? Might as well buy Shrimp at those prices. Tilapia, Pollack and Swai are good alternatives, if you’re cooking from scratch but I’m going to shock you and ask you to consider frozen fish Fillets.

Frozen Crispy Fish Tacos

That’s right, I said it, Frozen Crispy Fish Tacos are amazing and incredibly inexpensive. I bought this bag of Gorton’s Crunchy Breaded Fish Fillets for only $3 bucks. I’m not affiliated with them in any way so, for all I care, buy Van De Kamp’s or some other brand on sale. The point is, these are ready to go and you can make some great fish tacos with these fillets. Not only does it save time, the clean up is just one oven pan. So consider these the next time you want to crank out some crispy fish tacos.

If you want to do it from scratch, however, be my guess. I’ve got a fantastic Beer Batter recipe and/or a Southern Fish Fry recipe you can use, if you prefer. the Beer Batter is also great for making Onion Rings and the Southern Fish Fry can be used for Shrimp as well. Either way, you’re also going to need my Pico De Gallo recipe to make these Tacos as well. So study up and let me know if you have any questions.

Crispy Fish Tacos Ingredients:

10 Fish Fillet’s, 3-4 oz portions
1 pkg Corn Tortillas
1 head Cabbage, chopped
2 Limes, cut into wedges
1 cup Pico De Gallo, CLICK HERE
1/2 cup Crema or Sour Cream

Be sure to watch the short video tutorial to make these Crispy Fish Tacos.

Barbacoa – How to make Chipotle style Barbacoa

I Love Barbacoa

In my opinion, Barbacoa is especially delicious and this recipe is no exception. I’ve studied and sampled various recipes over the years and I believe what I’m offering you today is, as always, geared towards the best of the best. It’s meaty with a medium to a hot kick you can control, with plenty of seasoning and spice. And this particular dish will turn your entire home into what smells like an authentic professional restaurant.

How to make Barbacoa the Best

You’re going to find that the bulk of this Barbacoa recipe is cooked with a 4 lbs Beef Chuck, just to keep it simple. But you can take this a step further by adding Oxtails, Cheek Meat or pork spare and baby back ribs to up the gaminess; which I highly recommend but it’s not required. You’ll still turn out some amazing Barbacoa following this easy recipe. You’re also going to need my Homemade Enchilada Sauce to complete this recipe but I’ve added the ingredients to the list below as well as the link to the originally post if you need it.

For more fun recipe ideas and authentic Mexican food check out these recipes:
Chipotle Chicken for Tacos and Burritos, Street Tacos, Mexican Corn on the Cob.

Barbacoa Ingredients:

4 lbs Beef Chuck, Salt and Peppered
You can also add Oxtails, Cheek Meat or Spareribs meat for a more Gamy taste.

Combine in Blender
1 small onion
6 Garlic Cloves, peeled
2 Chipotle Chili’s in Adobo Sauce
2 tbsp Adobo Sauce
1 1/2 tbsp Cumin
1 tbsp Turmeric
1/2 tsp Ground Cloves
1 tbsp Oregano, dried
1/4 cup apple cider vinegar
1 tbsp fish sauce
1 cup Red Enchilada Sauce, PMGK Recipe Only

1 Lime, squeezed
Kosher Salt and Pepper to taste
Chop Fresh Cilantro and Onion for topping

Red Enchilada Sauce Ingredients(Click Here for original Post with Video Recipe)
12 Large Dehydrated Chili’s, seeded
1 qt Chicken Broth, approximately
1/2 tsp Cumin
1/2 tsp Onion Powder
1/4 tsp Salt, adjust to taste
2 garlic Cloves

Bake Barbacoa for 4 hours at 275 degrees Fahrenheit and serve in Tacos, Burritos, Tortas or on a plate with rice.