We suggest you try these delicious recipes courtesy of Margarita Grill’s Chef, Bud Selmi!
Pico De Gallo
INGREDIENTS
1 t Cumin
Directions: Combine all ingredients in a mixing bowl and serve away!
Our favorite way to serve our Pico De Gallo is on our famous fish tacos!
Cherry Pepper Pesto Recipe
INGREDIENTS
8 C Cherry Peppers
1 C Toasted Almonds
1 T Garlic
2 Bunches Cilantro
2 t Kosher Salt
Directions: Stem and seed cherry peppers. Blend together all ingredients in food processor except olive oil. Pour olive oil slowly into the food processor while ingredients are mixing. Yield – ½ Gallon.
Tuna Tacos with Pickled Slaw & Wasabi Sour Cream
1 Hour | Easy
INGREDIENTS – (per person)
2 oz. of Sashimi Saku Tuna
1 oz. Cracked Black Pepper
2 6” Flour Tortillas
1 oz. Baby Arugula
2 oz. Roasted Tomatoes
1 c. Pickled Slaw (below)
Wasabi Sour Cream (below)
Pickled Slaw:
1 Head of Red and Green Cabbage Thinly Sliced
1 Red Onion Thinly Sliced
1 Jalapeno Finely Diced
1 C White Balsamic Vinegar
1 T Dijon Mustard
2 T Natural Honey
Wasabi Sour Cream:
1 Bunch Fresh Cilantro
¼ C Fresh Lime Juice
½ t smoked sea salt
2 C Sour Cream
2 T Wasabi Powder
Directions: Tuna
Roll tuna in cracked pepper, add olive oil to heated cast iron pan and lightly sear on all sides.
Place arugula, roasted tomatoes, pickled slaw onto warm tortillas. Slice seared tuna and place into tacos then drizzle with wasabi sour cream.
Directions: Pickled Slaw
Add vinegar, mustard, honey, and jalapeno into food processor and blend well. Toss mixture with cabbage and onion. Refrigerate for at least 2 hours.
Directions: Wasabi Sour Cream
Pulse together in food processor cilantro, lime juice, salt, and wasabi powder then add 1 cup sour cream and blend until creamy. Pour into mixing bowl and whisk in remaining sour cream, add to tacos.
