Hola! Long timos, no seos! In Cancun we enjoyed some grilled mexican food, which was very, very, very good. What about the combo of grilled tortillas, grilled salmon, mucho wonderful salsa – all served with cool craft beer? Well I say yummy! Put on your sombreros and check out the recipes downstairs:

Salmon Tortillas

INGREDIENTS:

• 1 tbsp smoked paprika
• 2 tsp ground cumin
• Garlic
• 2 skinless salmon fillets
• 6 tortillas
• Cucumber
• Avocado
• Grated cheese
• Salsa (of your choice)

INSTRUCTIONS:

1. Heat the grill to high.
2. Mix the smoked paprika, garlic and cumin in a small bowl. Rub the spices over the salmon fillets and pop under the grill for 8-10 mins until cooked through.
3. Cut or grate cucumbers and avocado.
4. Place all the fresh ingredients into separate bowls.
5. When ready warm the tortillas in the grill for a few seconds.

Nectarine Salsa

INGREDIENTS:

• 1 cup finely diced nectarine
• 1/2 cup finely diced red bell pepper
• 1/3 cup finely diced onions
• 2 tablespoons finely diced jalapeno pepper
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 2 teaspoons olive oil
• 1/2 teaspoon salt, plus more to taste 1
• pinch cayenne pepper
• 1 pinch freshly ground black pepper

INSTRUCTIONS:

1. Combine nectarines, bell pepper, onions, jalapeno pepper, and cilantro in a bowl. Stir in lime juice, olive oil, salt, and cayenne pepper.
2. Cover bowl with plastic wrap. Refrigerate to let flavors develop, 30 minutes to 1 hour.
3. Before serving, stir in black pepper. Add a pinch more salt, if needed.

This time instead of sparkling wine we enjoyed the friday mouse with a choice of craft beers. Next up: Los Angeles!