Feliz Cinco de Mayo!

These flowers were the color palette for my tablescape this week. Lots and lots of bright colors.

More color in the tablecloth.

Basic white plates on rattan chargers.

Add in some drinking glasses from Ikea.

A bright yellow tray holds a cutting board for my limes, a silver tray for some utensils and mini candle votives for some soft light.

Yellow bowls from Ikea and a pink vase from HomeGoods.

A vintage plate I found at an antique store. I'm actually on the lookout for several plates in similar colors to make a collage on my dining room wall :)

The plate matches my glasses perfectly!

And there you have it! A bright colorful table for all your Cinco de Mayo festivities!

And the perfect meal to serve at this table...Tyler Florence's Ultimate Fish Tacos! I just made this recipe last week after returning from my trip to San Diego and I think it's my new favorite dish. It's absolutely to die for!!

Here's the recipe for you to try:

Ingredients

• 2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
• 2 cups all-purpose flour
• 3 eggs, lightly beaten
• 4 tablespoons water
• 2 cups Panko bread crumbs
• Kosher salt and freshly ground black pepper
• Vegetable oil, for frying
• 1/2 head savoy cabbage, finely shredded
• 1 bunch cilantro, leaves picked
• 1 bunch chives, chopped
• 3 limes, cut into wedges for garnish

Pink Chile Mayonnaise:

• 1 cup sour cream
• 1 cup mayonnaise
• 3 chipotles in adobo, plus 2 tablespoons of adobo sauce
• 1/2 lemon, juiced
• Kosher salt and freshly ground black pepper

Directions

Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.

Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.

To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate and the pink chile mayonnaise in a bowl. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.

Tablescape Thursday hosted by Between Naps on the Porch