Caribbean Fish Tacos

For the tacos ~

Recipe by Nisa Burns

1 Tbsp olive oil
1 lb tilapia fillets or another lean white fish 
5 corn or flour tortillas
2 limes
1 avocado, peeled, pitted, and sliced
½ head of cabbage, shredded
5 tbsp Mango Lime Salsa

• How to prepare the tacos ~
  
  • Heat the oil in a frying pan over medium heat. Place the fish in the pan and cook for 2 to 3 minutes on each side. It should be flaky and milky white when done. Overcooking will cause it to be dry and tough. Divide the fish into five servings.
  • Place one serving of fish on each tortilla. Squeeze the limes over the fish, add the avocado slices, and top with the shredded cabbage and Mango Lime Salsa.

For the salsa ~

• 1 ripe mango, peeled, pitted, and diced small (about 1½ cups)
• ½ medium red onion, finely chopped
• 1 jalapeno, finely chopped (include ribs and seeds for a hotter taste)
• 3 tbsp fresh cilantro, chopped
• 3 tbsp fresh lime juice
• ½ avocado, peeled, pitted, and diced small 
•   (about 1½ cups) peeled, cored, and diced small
• ½ tsp salt
• ½ tsp pepper

How to prepare the salsa ~
Combine all of the ingredients except the salt and pepper in a bowl. Season with salt and pepper.

We hope that you really enjoy this absolutely delicious recipe whether you make it at home or while you are here in our neck of the woods on vacation. There is something we wanted to share with you that you might not have known... If you were to take a fishing trip here in Cancun it's common that either your boat crew or the hotel you are staying at will clean and prepare the fish you catch. If you are staying in an apartment, condo or other residence where there might not be help, let us know. We can deliver the groceries you need to complete your meal. We'll do the shopping for you while you are catching dinner and have your goods delivered at the time that works for you. Just visit We Deliver Cancun to see our online grocery store. There you will find a toll free number and contact info if you have any questions. For fishing information you can visit the Cancun Best Discounts webpage. 

Aloe Vera Benefits and Recipes

The team at We Deliver Cancun are excited to share with you, as always, helpful information, recipes, information about Mexican national products and history. We came across some great information about the health benefits of aloe vera, a plant that grows in abundance in this region and decided to share it with you. Below you will find a list of the benefits, a link for some tasty recipes and a video on how to prepare it for consumption. If you will be visiting us here in Cancun please be sure to visit our online grocery store to see all that we have to offer and how we can make your vacation to Cancun an outstanding one! Thanks for visiting our blog and please feel free to leave us comments! You can also join us on our Facebook page as well as on Google +. 

The Benefits ~   

• Halts the growth of cancer tumors.

• Lowers high cholesterol.

• Repairs "sludge blood" and reverses "sticky blood".
• Boosts the oxygenation of your blood.
• Eases inflammation and soothes arthritis pain.
• Protects the body from oxidative stress.
• Prevents kidney stones and protects the body from oxalates in coffee and tea.
• Alkalizes the body, helping to balance overly acidic dietary habits.
• Cures ulcers, IBS, Crohn's disease and other digestive disorders.
• Reduces high blood pressure natural, by treating the cause, not just the symptoms.
• Nourishes the body with minerals, vitamins, enzymes and glyconutrients.
• Accelerates healing from physical burns and radiation burns.
• Replaces dozens of first aid products, makes bandages and antibacterial sprays obsolete.
• Halts colon cancer, heals the intestines and lubricates the digestive tract.
• Ends constipation.
• Stabilizes blood sugar and reduces triglycerides in diabetics.
• Prevents and treats candida infections.
• Protects the kidneys from disease.
• Functions as nature's own "sports drink" for electrolyte balance, making common sports drinks obsolete.
• Boosts cardiovascular performance and physical endurance.
• Speeds recovery from injury or physical exertion.
• Hydrates the skin, accelerates skin repair.

Some ways to prepare aloe for consumption ~

• Aloe Vera Recipes for Juices and Smoothies
• Aloe Vera Recipes - Food & Drink
• How to Prepare an Aloe Vera Drink 
• Poached Aloe

Shrimp & Avocado Salad

Looking for a little taste of the Caribbean? This recipe is not only healthy but super easy to make. You can alter the recipe with mango or pineapple to make it even more tropical. Like all of our posts we must mention We Deliver Cancun. Don't spend valuable vacation time shopping when you can spend that time on the beach with a tropical drink in your hand. From the comfort of your home you can visit our online grocery store, make an order and we will not only deliver your groceries but you to your home away from home here in Cancun. Be sure to follow the link to see all that we have to offer. If you make this recipe please let us know how it turned out in the comment section below!

What you will need ~ 

Recipe by John Hammer

• 2 pounds boiled or steamed shrimp, peeled and deveined
• 2 avocados, cut into large pieces
• 2 tablespoons diced red onion
• cilantro optional 

For the dressing ~ 

• ¼ cup extra virgin olive oil
• ¼ cup red wine vinegar
• ½ teaspoon garlic powder
• 1 teaspoon parsley, chopped
• 1 teaspoon Dijon mustard
• salt and pepper, to taste

Native "Elixirs" of Mexico

On the peninsula of Mexico, like most places, you will find the popular elixir of tequila and its cousin mezcal. Both spirits are distilled from the agave plant, but the difference is that tequila has to come from the blue agave plant grown in the central state of Jalisco and is protected with a Designation of Origin (DO) by the Consejo Regulador del Tequila (the Tequila Regulate Council). Specifically the mezcal is made from the heart, called the piña, of the maguey plant which is in the same family as the agave plant. It is thought that the maguey plant was one of the most sacred plants of pre-Hispanic Mexico. The creation myth of mezcal states that a lightning bolt struck the plant, opening and cooking it, therefor releasing the the plant's juices. Because it was created by an "act of the gods," the liquid is called the “elixir of the gods."

Cerveza (beer) is also widely available and although you can find all national brands such as Corona and Dos Equis, two local beers stand out: the lager Montejo and the dark León Negra because of their bold flavors. The practice of a beer served with a wedge of lime in the mouth of the bottle is not as common in Mexico as it is in foreign bars and you will find that establishments that serve lime with your beer would most likely offer it on a small plate. 

Balché is a Maya spirit that was offered to the gods during special ceremonies. It is fermented inside the hollow trunk of the balché tree with water and honey. In Valladolid (colonial town near Chichen Itza), during indigenous weddings, the bride is sprayed with balché as a sign of abundance. (You can follow the link to read the legend of the balché drink.)
Balché is not commercially available, but another Maya spirit, Xtabentún is easy to find in the region. Xtabentún is an anise-flavored liqueur that when authentic is made by fermenting honey produced by honey bees that their nectar came from the nectar of the xtabetún flower. Rum is also added to the mixture of honey and anise to enhance the flavor even more. It is possible that xtabentún may have its origin in balché, but due to the strong flavor that didn't appeal to the Spanish conquistadores, they introduced anise and took away the tree bark and corn. It is usually served straight, cold, or with ice and honey. It can also be served with coffee, creating a drink called "Mayan coffee" or with one shot of tequila and an equal part xtabentún then adding half a lime makes a "Maya margarita." Wikipedia.

*We love sharing with you Mexican inspired recipes and information about local food and drink, but as always we would also like to tell you about 
We Deliver Cancun. By visiting our online grocery store and making an order from the comfort of your home you will avoid the long checkout lines, searching the shelves for unfamiliar products, translating English to Spanish and converting currency. Enjoy your hard earned vacation and let us do the shopping for you. We will deliver quality goods to you in a timely manner while you enjoy the beach. We also offer airport transportation to your hotel and your goods can accompany you as you arrive to your home away from home for the week. If you don't find something on our site, just ask us and we will do our best to provide it to you. 

Beef Tostadas

What you will need ~

Photo and Recipe by Jenny U.
In the Kitchen with Jenny

• 1-1/2 pounds boneless beef round steak
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup lime juice
• 3 garlic cloves, finely chopped
• 1 jalapeño, seeded and finely chopped
• 1 large onion, chopped
• 1 tablespoon chili powder (or a combination of cumin, garlic powder, onion powder, cayenne pepper)
• 1/4 teaspoon cumin
• 1/8 teaspoon cayenne pepper
• 12 packaged tostada or hard taco shells
• Refried beans
• Cooked Onions and Peppers (see note below)
• Shredded iceberg lettuce
• Shredded Mexican-blend cheese or Chihuahua Cheese
• Salsa
• Guacamole
• Sour Cream

How to Make ~ 

Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, the garlic, jalapeño, onion, chili powder, cumin and cayenne in a slow cooker. Place meat on top and cook on HIGH for 6 hours or LOW for 8 hours.

Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks. Place shredded beef in a large bowl. Strain remaining liquid in slow cooker over a bowl or measuring cup, discarding solids. Add strained liquid and remaining 1 tablespoon lime juice to beef in bowl and stir to combine. Cover; keep warm.

For onions and peppers, cook in a little bit of oil with the same seasoning as your beef. I let them caramelize a little then add water a little bit at a time until they are soft. That is the way we prefer them. If you like them crunchy then don't cook them as long. We like to add red pepper, not only for color but for a little added sweetness.

Warm tostada shells in the oven. 200 degrees for about 5 minutes. Spread beans, then layer the rest of the toppings on top. 

About We Deliver Cancun ~

We Deliver Cancun is an online grocery store where you can, from the comfort of your home, do your grocery shopping and we will deliver the goods to you at your convenience, wherever you are staying here in Cancun. We also offer airport to hotel transportation and your order can accompany you to your home for the week. Don't waste valuable vacation time shopping, instead let us do the work for you so that you can enjoy your hard earned vacation. We offer everything from Cuban cigars to baby products so be sure to check us out! 

*We would like to send a big thanks to Jenny for sharing her recipe with us! For more recipes and cooking tips be sure to check out In the Kitchen with Jenny! 

Chimichangas

One thing that I really miss about Mexican food in the States, ironically, are chimichangas. They aren't typical of this region so when I found this recipe I was super excited to share it. Whether you are making these at home or planning your shopping list for us to deliver it to you here in Cancun while on vacation, there is no doubt that you will love this recipe. To see all the goodies we have to offer in our online grocery store follow the link to We Deliver Cancun and let us know how we can be of assistance! 

Recipe by Emily Berke

What you will need ~ 

• 8 oz pkg. cream cheese
• 8 oz. Pepper Jack cheese, shredded
• 1 1/2 Tbsp. taco seasoning
• 1 lb. cooked chicken, shredded
• 8 flour tortillas
• cooking spray
• shredded cheddar cheese
• green onions, for garnish
• sour cream
• salsa
• shredded lettuce

How to Make ~ 

1. Stir together cream cheese, Pepper Jack cheese and taco seasoning.
2. Fold in chicken.
3. Divide among flour tortillas.
4. Tuck in sides, and roll up each tortilla.
5. Lay seam side down in a sprayed 9x13" baking dish.
6. Spray tops of tortillas with cooking spray.
7. Bake at 350 for 15 minutes.
8. Turn chimi's over, and bake an additional 15 minutes.
9. Serve with cheddar cheese, green onions, sour cream, lettuce and salsa.

Check out our other recipes for homemade tortillas and salsa! 

Grilled Avocados

Photo and Recipe by Morsels & Musings

Ingredients ~ 

• 1 avocado
• 1 tablespoon chipotle sauce, Tabasco or Louisiana
• 1 tablespoon lime juice
• ¼ cup parmesan cheese
• Salt and pepper

How to Make ~

1. Slice the avocado in half and remove the seed. Prick all over with a fork, or cut criss-cross patterns with a knife. This allows the sauce to penetrate the flesh.

2. Pour the sauce over each half, then top with lime juice and salt and pepper.


3. In the cavity where the seed was, put a fourth of the cheese on each avocado half. Place under the hot grill for 2 minutes. 


4. Top with remaining cheese and grill for another 2 minutes until completely melted and avocado warmed through.

Eat hot with a wedge of lime and chipotle sauce on the side!

The team here at We Deliver would like to thank you for stopping by our blog. We would love for you to leave comments and let us know if you liked the recipe or and modifications that you may have made to improve it. We Deliver Cancun is an extension of Cancun Best Discounts. We offer delivery services of food and goods so that you don't have to spend valuable vacation time shopping at the market. If you will be staying in Cancun and would like to check us out, follow the links and always feel free to contact us with any questions! Happy travels and happy cooking! 

Cheese & Chorizo Stuffed Peppers

Ingredients ~

• 1 tbs olive oil
• 1 yellow onion, finely diced
• salt, to taste
• 1 lb. fresh chorizo sausage (casings removed) or ground pork
• 18 large jalapeño peppers, preferably a mix of colors (red, green and orange)
• 4 oz. grated Monterey Jack cheese

Cooked on the grill the stuffed jalapeño peppers emerge with a wonderful fire-roasted flavor. Jalapeño peppers range in their level of heat so if you aren't sure if it will be too spicy you can also substitute the jalapeños with poblanos or bell peppers. Be sure to check out our article ~ Spicy Chile Meter and Tips to Surviving the Burn - a guide to chiles, their level of spicy and how to lessen the pain if your meter hits the limit! 

Directions ~

Prepare a grill for grilling to medium-high heat. Since you probably don't have one of those fancy pepper holders to grill the peppers, you can grill the peppers whole. Cook to your liking and remove from grill. Using a knife you can scrape any charred spots. 

In a pan over medium-high heat, warm the olive oil. Add the onion, season with salt, and cook until the onion is soft and translucent, 6 to 8 minutes. Add the chorizo and cook, crumbling with a wooden spoon until the meat is cooked through, 5 to 7 minutes. Transfer the chorizo mixture to a paper towel-lined plate and then transfer the chorizo mixture to a small bowl, add the cheese and stir to combine. 

Cut off the top of each jalapeño pepper. Using a skinny knife, hollow out the centers of the peppers, removing the seeds and ribs but don't cut through the flesh. *You may want to wear gloves when handling raw jalapeños.

Using your fingers, stuff the center of each pepper with 1 to 2 spoons of the chorizo mixture, pressing it down to fill the entire pepper. (Any leftover filling can be used for nachos or scrambled eggs.)

The ingredients necessary for this recipe can all be found on our online grocery store website We Deliver Cancun. Be sure to check out how it works and feel free to contact us with any questions! 

Recipe and Photo by Williams-Sonoma You can follow the link if you want to purchase that fancy pepper holder.