Cinco de Mayo recipes from Chef Gerald Smith

Chef Gerald Smith of Tall Boy Taco joined us on Good Day Chicago to show us some of his favoriteCinco de Mayo recipes!

Lemon Mustard Dressing

Ingredients:

½ cup mayonnaise1 tablespoons lemon1½ tablespoons mustard½ tablespoon sugar1 teaspoonssaltDirections:

Place all items in a medium bowl and combine with whisk. Set aside.

Slaw

Ingredients:

1 cup shredded purple cabbage½ cup shredded carrots½ cup julienned jicama½ cup dressing2teaspoons salt1/8 teaspoon black pepper

Directions:

Place cabbage, carrot and jicama in a medium bowl. Mix with dressing, season with salt and pepperto taste.

Roasted Corn Salsa

Ingredients:

2 ears of corn1 cup diced tomato½ cup diced white onion1 tablespoon minced jalapenos3tablespoons cilantro2 limes, juiced1 teaspoon cayenne pepper1 tablespoon salt

Directions:

Place corn on a grill or under a broiler, rotate until evenly charred, about 3 minutes. Remove andallow to cool. When cool, cut the kernels off the cobb into a bowl. Add the remaining ingredients andseason with salt to taste.

Grilled Atlantic Salmon

Ingredients:

10 2-ounce portions of Atlantic salmonsaltpepper

Directions:

Season salmon with salt and pepper, place on grill or in a lightly oiled pan and cook for 2 minutes.Flip salmon over and cook for another 2 minutes.

Place tortilla on grill or pan quickly to warm.To assemble, place salmon on tortilla, top with slaw andsalsa, and serve with a lime wedge.

http://www.myfoxchicago.com/story/28980740/cinco-de-mayo-recipes-from-chef-gerald-smith