TIG Margarita

  1. Fill a large mason jar with a handful of cilantro, half a cucumber sliced, a few slices of jalapeño (optional), and a big handful of ice.
  2. Add the juice of about ten fresh limes, plus a couple lime halves that have been squeezed.
  3. Add light agave syrup to taste and about four glugs of tequila (I prefer Cazadores, and I count it out like a bartender saying “one, two, three, four” until the pour is complete).
  4. Put the lid on the mason jar and shake what your mama gave ya until it's all frothy, well mixed and ice cold.
  5. Taste, adding more tequila, agave, or lime juice to your liking.
  6. Rim a couple glasses with sea salt and lime juice, and pour your margaritas.
  7. Garnish with a sprig of cilantro and enjoy!
  8. Salmon Tacos with Red Cabbage/roasted corn slaw, with avocado & spring pea guacamole:
  9. Red Cabbage Slaw (you can make this the day before if you like)

Finely shred half of a small red cabbage, add 1 carrot (julienned), 2 tbsp of olive oil, 1/4 cup of rice vinegar, 1/4 cup of chopped cilantro, and 1 tbsp of sugar (or you can substitute this for agave).  Season with salt and pepper to taste and let it sit covered for a few hours or overnight.  When you are grilling your salmon, throw an ear of corn on the grill until it's browned all around.  Slice the kernels off the cob and mix in with the slaw.

Avocado & Spring Pea Guacamole

Often called "mockamole" because you can't tell that it's not fully made with avocados, this will add a light hint of sweetness from the peas, and add tons of fiber as well.  

Combine 1 avocado (peeled, pitted) with 1 cup of cooked green peas.  Mash these two ingredients with a fork so that it is creamy but still maintains some chunkiness in its texture.  Add a 1/4 cup of chopped fresh tomatoes (without the seeds), a handful of roughly chopped cilantro, 1 tablespoon of a chopped red onion, the juice of 1-2 limes (depending on taste), and salt and pepper - fold these into the avocado and pea mixture gently until everything is blended but still full of texture and bright flavor.

Salmon Tacos

  • Season 4 (4oz wild salmon filets with salt, pepper, 1 tsp of cumin, and a drizzle of olive oil.
  • grill over medium heat, skin side down, for 7-8 minutes
  • flake salmon into warm corn (or flour) tortillas and top with slaw & guacamole & enjoy with a TIG margarita