As soon as summer time rolls around, it's all about FRESH and FAST in The Talamo household. This weekend Ives came over and we celebrated Cinco De Mayo with grilled halibut tacos, topped with Pico De Gallo and guacamole! Is anyone else's mouth watering just thinking about it? Add some "healthy" margs and you have yourself a fine little date night in (for three!)... hopefully on your patio or somewhere in the sun!
Pico De Gallo:
How to: In a medium bowl, combine tomato, onion, jalapeno, and cilantro. Season with lime juice, garlic powder, salt and pepper. Stir and refrigerate before serving if possible, to let the flavors marinade!
How to: Cut avocado in half, remove seed and score the inside with a blunt knife. Remove flesh into a medium sized bowl. Mash with a fork, add onion, cilantro, and season with lime juice, jalapeno, and garlic salt. Stir and serve!
THE FINAL PRODUCTION: