Salmon Tacos

What you will need - 

Recipe from Willow Bird Baking

Cilantro-Lime Slaw Ingredients:

• 3/4 cup mayonnaise
• fresh lime juice from half a lime
• 1/2 teaspoon rice vinegar
• 2 teaspoons minced garlic
• 2 teaspoons Sriracha
• 4 teaspoons sugar
• 3 tablespoons finely chopped fresh cilantro
• 1/4 red onion, very finely minced
• about 5 1/4 cups slaw mix (bagged cabbage and carrot shreds)

Sriracha Aioli Ingredients:

• ½ cup mayonnaise
• 2 tablespoons Sriracha
• fresh lime juice from half a lime
• 1/2 teaspoon cumin
• 1 teaspoon sugar 
• pinch salt

Taco Ingredients:

• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon brown sugar
• 1 teaspoon salt
• 1 pound salmon
• 2 tablespoons olive oil
• 8-9 tortillas corn or flour 
• chopped cilantro
• sliced jalapeños, for topping

How to create - 

1. Make the Cilantro-Lime Slaw: (Note: It's best if you can prepare the slaw and Sriracha Aioli a few hours to a full day in advance.) In a medium bowl, whisk together mayonnaise, lime juice, rice vinegar, garlic, Sriracha, and Swerve sweetener until the sweetener is dissolved. In a large bowl, toss the cilantro, red onion, and slaw mix together to mix. Add the mayonnaise mixture about a cup at a time, tossing as you go, until all your vegetables are coated to your preference. Cover tightly and chill until ready to serve tacos.
2. Make the Sriracha Aioli: Whisk together the Sriracha aioli ingredients and cover tightly. Chill until ready to serve tacos.
3. Make the salmon: Whisk together the cumin, chili powder, brown sugar, and salt. Rub the spice mix on the salmon (on both sides if it's skinless, but on just the exposed side if it's skin-on.) Heat the olive oil in a medium skillet over medium heat until shimmering. Place the fish in skin side down and cook without disturbing for 4-5 minutes before turning over and cooking for 4 minutes on the other side (thicker cuts might need 6-7 minutes per side). Remove the fish from the heat, tent it with foil, and allow it to rest for 10 minutes. The fish will flake apart easily when done.
4. Assemble the tacos: Fill each tortilla with slaw, a few hunks of salmon, a small handful of fresh cilantro, a few slices of jalapeño, and a drizzle of Sriracha aioli.

We love sharing Mexican inspired recipes with you but just as important we want to spread the word about the amazing service we offer called We Deliver Cancun. It is an online grocery store where you can shop in our virtual store from the comfort of your home and we will bring the order to you to your home away from home here in Cancun. We can also pick you up from the airport with the goods and take you to where you will be staying here in paradise. Thanks for checking out our blog and please be sure to share our posts!

Apple Pie Tacos - YUM!

With the 4th of July just a few days away we decided to bring you a classic American dessert with a Mexican twist! Great for BBQs and get togethers, you can serve this dessert without flatware and plates. Lets get cookin!

Photos and recipe from Spend with Pennies

Taco Shells

• 6 large Flour Tortillas
• Oil for frying
• ⅔ cup sugar
• 2 teaspoons cinnamon

Filling

• 1 - 21 oz can apple pie filling, chop to small pieces

OR

• 3 large apples
• 1½ tablespoons butter
• 3 tablespoons brown sugar
• 1 teaspoon lemon juice
• 1 teaspoon cinnamon
• 1 teaspoon cornstarch
• ½ cup water (divided)

Other

• Frozen Whipped Topping
• Caramel sauce 

How to create - 

1. Using a circle cookie cutter cut circles from the tortillas. A 3 to 3.5 inch cutter is a good size for the tacos.
2. Combine sugar and cinnamon in a bowl and set aside. You will need in the next steps.
3. Heat enough oil in a pan to submerge the tortillas. You can use a scrap of tortilla to test the oil if it is ready.
4. Using some tongs, place a circle in the oil for about 5 seconds. Turn it over and fold in half holding it in the taco shape for another 5 seconds or until it's browned. Flip over once more and cook until it's crispy.
5. Once crispy remove from oil, shake and gently cover the tacos with sugar and cinnamon in the bowl. 
6. Set it in a pan to cool and they can be left up to 3 days at room temperature. 

To make the filling - 

1. Peel and dice the apples the toss in lemon juice to keep them from browning. 
2. Over meadium heat stir together apples, butter, sugar and cinnamon. 
3. Add 1/4 cup of waterand continue cooking for about 4 minutes.
4. Add another 1/4 cup of water and 1 teaspoon of cornstarch.
5. Cook until all the liquid is gone and apples are soft. 

To assemble the tacos - 

1. Flip a muffin pan upside down to hold your tacos upright.
2. Fill each taco with 2 to 3 spoons of filling. 
3. Top with whipped cream, frozen topping and/or carmel sauce.
4. ENJOY!

Please feel free to leave comments, share with friends and share what we do with everyone! We are an online grocery store that delivers the goods to your home away from home here in Cancun. It's called We Deliver Cancun and that's a link to check it out. Don't waste valuable vacation time shopping. Keep your sexy bod on the beach and enjoy that delicious margarita! When you're on vacation, let us do the work! 

Tacos al Pastor - Slow Cooker Recipe

One of our favorite things to eat here in Cancun is tacos de pastor! These pork tacos were influenced
by Lebenese, Turkish and Greek styles that were adapted and developed in the central of Mexico. The pork meat is prepared for cooking by marinating it in a mixture of chiles, spices and pineapple. In case you didn't know pineapple has a natural enzyme that tenderizes the meat by breaking down the proteins. In some regions people like to add achiote for little twist. Typically cooked on an open fire spit or trompo, these tacos are delicioso. When the meat is cooked it's then sliced thinly onto corn tortillas and garnished with onion, cilantro and pineapple. 
We've found an alternative way for you to make these at home since you probably don't have one of these in the back yard!

What you need -  

• 1 (5-pound) boneless pork shoulder roast, fat trimmed off
• 1 (12-oz.) bottle of beer 

         (I like Modelo Negro)

• 2 chipotles in adobo sauce
• 1 fresh pineapple cut into small pieces 
• 1/2 cup chopped white or red onion
• 3 tablespoons chili powder (not cayenne)
• 2 tablespoons fresh lime juice
• 2 tablespoons white vinegar
• 2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• corn tortillas, for serving
• optional toppings: crumbled goat cheese, diced fresh pineapple, chopped fresh cilantro leaves, diced onion, diced avocado, thinly-sliced radishes

How to create - 

Cut the pork shoulder into 2-inch cubes. Add the pork to the bowl of the slow cooker.
Add the chipotles in adobo, pineapple, red onion, chili powder, lime juice, white vinegar, salt, cumin and black pepper to a blender or food processor. Puree until the mixture is completely smooth, about 30-60 seconds. Stir in the beer until it is evenly combined. Then pour the mixture on top of the pork, and toss until the pork is evenly coated.
Cook on low for 8-10 hours, or on high for 4-5 hours, until the pork is completely tender and shreds easily with a fork. Use two forks to shred the pork, then toss it in the remaining juices.
Serve warm on tortillas, garnished with optional toppings.

*Recipe adapted from Cook Now Recipes 

As with every post we must tell you about We Deliver Cancun. If you are vacationing in Cancun and don't want to spend your time at the market, well, we have the solution for you. Avoid the long lines, searching through unfamiliar products and breaking your brain with Spanish and currency conversions when you can let us do the work for you! Our online grocery store has the best selection of products, great prices and we offer nothing but the best service to our visitors. Be sure to check it out and tell your friends about us! 

Avocado Wontons

If this is your first time visiting our blog, Welcome, and we would like to let you know what this blog is all about! We share delicious Mexican inspired recipes, information about national food and beverage plus the many uses of foods in hopes to spread the word about We Deliver Cancun. We Deliver is an online grocery store where you make an order online and we will deliver the goods to you to your home away from home here in Cancun. We want you to enjoy your well deserved vacation, so we do the work while you enjoy some fun in the sun! If you or someone you know will be traveling to our little piece of paradise please check out the link! 

This snack recipe should come with a warning lable, "Caution: very addictive!" Where Chinese meets Mexican, the success is sure goodness! Here you go!

What you will need - 

• 1 cup vegetable oil
• 3 avocados, halved, peeled and seeded
• 1 roma tomato, diced
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro leaves
• Juice of 1 lime
• Kosher salt and freshly ground black pepper, to taste
• 8 egg roll wrappers

*You could also add corn or black beans to be more filling. 

How to create - 

Heat vegetable oil in a large skillet over medium high heat.
In a medium bowl, gently mash avocados. Add tomato, red onion, cilantro, lime juice, salt and pepper, to taste, and gently toss to combine.

Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. 
Working in batches, add egg rolls to the skillet and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.

If you want to make home made cilantro dipping sauce - 

• 3/4 cup fresh cilantro leaves, loosely packed
• 1/3 cup sour cream
• 1 jalapeno, seeded and deveined, optional
• 2 tablespoons mayonnaise
• 1 clove garlic
• Juice of 1 lime
• Kosher salt and freshly ground black pepper, to taste

To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.

*Original recipe found at Cook Now Recipes

Jalapeno Watermelon Margarita

*This recipe was found at Spicy Southern Kitchen

Sweet and spicy margaritas made with fresh watermelon puree, lime juice, Triple Sec, and jalapeno-infused tequila.

Serves: 4 (Depending who you share with!)

Ingredients

• 1 jalapeño, thinly sliced
• ¾ cup white tequila
• 8-10 cups watermelon chunks
• ½ cup fresh lime juice
• 1/3 cup Triple Sec
• ¼ cup simple syrup
• Salt, chili powder and lime juice for rimming the glasses

How to Create

1. Place tequila and about 4 slices of jalapeno in a glass measuring cup and place in the refrigerator for 1 to 4 hours depending on how spicy your jalapenos are and how spicy you want the tequila to be. Take a taste after 1 hour and decide whether it is spicy enough. If so, remove jalapeños.
2. Place watermelon (you may need to do it in batches) in a blender and blend until liquefied.
3. Pour watermelon through a fine-meshed strainer, pressing on it with the back of a spoon to get all the liquid through. Measure out 3 cups of watermelon juice.
4. In a large pitcher, combine the 3 cups watermelon juice, tequila, lime juice, Triple Sec, and simple syrup.
5. Place salt with a little chili powder mixed in on a plate. Coat rims of 4 glasses with lime juice and dip in salt mixture.
6. Fill the glasses with ice and pour Margaritas into glasses. Garnish with lime slices and jalapeno slices if desired.

Notes

To make simple syrup, combine equal parts sugar in water in a small saucepan and heat over medium heat, stirring frequently until sugar is dissolved. Remove from heat and cool. Can be stored in the refrigerator for future use.

How it works ~ We Deliver Cancun is an online grocery store where you can shop for products that vary from food to baby to party online and once you arrive here in Cancun we will deliver the products to you. Not only do we offer product delivery but we also offer round trip transportation from the airport. At time of pick-up we can arrange to have the goods in the vehicle and delivered at the same time as you! Why waste valuable vacation time shopping through unfamiliar products, trying to figure out the exchange rates and sacrificing beach time when we can do the work for you at a very reasonable price! Check out the website We Deliver Cancun to see our awesome prices in US dollars!

Dorito Chicken Bake

(Makes 4 Servings)

What you need 

• 2 cups shredded cooked chicken
• 2 cups shredded Mexican cheese blend (divided)
• 1 (10 oz) can cream of chicken soup
• ½ cup milk
• ½ cup sour cream
• 1 can Ro-tel tomatoes (drained)
• ½ packet taco seasoning
• 1 large bag Doritos
• Shredded lettuce (optional)
• diced tomato (optional)

How to Create

Pre-heat the oven to 350 degrees. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning. Mix well.

Grease a 2-quart casserole dish, and add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining cheese. You can add more crushed Doritos on top as well if you wish.

Cover and place into the oven and bake at 350 degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with lettuce and tomato if you choose.

If this is your first time visiting our blog, welcome, and we would like to let you know what this blog is all about! We share delicious Mexican inspired recipes, information about national food and beverage plus the many uses of foods in hopes to spread the word about We Deliver Cancun. We Deliver is an online grocery store where you make an order online and we will deliver the goods to you to your home away from home here in Cancun. We want you to enjoy your well deserved vacation, so we do the work while you enjoy some fun in the sun! If you or someone you know will be traveling to our little piece of paradise please check out the link! 

Jalapeño Wonton

What you will need: 

• 1 (8 ounce) package cream cheese, softened
• 1 cup monterey jack cheese, shredded
• 1 (4 ounce) can jalapeno peppers, diced
• 1 teaspoon fresh minced garlic
• 3 green onions, diced
• black pepper 
• 1 (16 ounce) package wonton wrappers
• 1 quart vegetable oil (for frying)

How to Create 

1. In a medium bowl mix together cream cheese, Monterey jack cheese, jalapeño peppers, garlic and green onions; mix well to combine then season with a little black pepper.
2. Fill the wonton wrappers with approximately 1 teaspoon cream cheese mixture.
3. Fold wrappers into triangles then press with a moistened fork to seal (or seal edges as desired).
4. In a large skillet heat oil over medium-high heat.
5. Drop 3-4 wontons in at a time into the oil, and quickly fry, turning once until golden brown.
6. Remove and place on paper towels to dry off the grease.
7. Serve with favorite dip.

If you or someone you know is going to Cancun for vacation please be sure to check out our online grocery store at We Deliver Cancun!