Japanese Mexican Tacos, #SundaySupper, #CincodeMayo


May 5 brings festivity and feasts and honors the strength of soldiers and samurai on both sides of the Pacific Ocean. In the U.S, Cinco de Mayo celebrates the Mexican victory over the French at the Battle of Puebla (1861-1867.) Mariachi bands play, tamales are consumed and vendors hawk Mexican tchotchkes (trinkets.) “Tequila Appreciation and Tasting,” “Beer and Taco Festivals” are but a few of the events featured in Southern California. 

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On the other side of the Pacific Ocean, the Japanese celebrate Boy’s Day. Currently, the politically correctly term is Children’s Day. The national holiday is devoted to the happiness of little ones. Despite the egalitarian approach now taken to May 5, Boy’s Day traditions are still in place. Flags fashioned into cloth carp flutter outside homes. The koi carp, which swim upstream, symbolizes strength and determination. 

Koi-Nobori Flags: Koi carps are symbols of  strength and determination.
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The same qualities are imbued in the Japanese folk hero, Kintaro, who was a child of supernatural strength and courage. Figurines and candies of this legendary character are sold during the Children’s/Boy’s Day holiday season. Visits to shrines on May 5 include prayers and purchases of sweets.

Instead of a horse, the superhuman and brave child folk hero, Kintaro rode a bear.
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To honor the special day on both sides of the Pacific Ocean and to participate in a #SundaySupper Cinco de Mayo celebration, I made Japanese Mexican tacos. Jen of Juanita’s Cocina is hosting this week’s #SundaySupper Twitter event at 7 p.m. ET. (Join the conversation by typing in #SundaySupper in the search bar on Twitter.)  With her joie de vivre and culinary savvy, Jen is the ideal hostess for this festive gathering.

Organic yellow and blue corn taco shells stuffed with
kale, maguro (tuna) sashimi and avocado slices

Here’s what I used to construct my Japanese Mexican Tacos:
Inside the organic yellow and blue corn tacos, I stuffed kale salad with bits of yellow zucchini and carrots. I topped the veggies with sliced avocados and chopped raw maguro tuna sashimi.  The combo of sweet avocado with the slightly bitter kale is marvelous. But if you are not a big kale fan – substitute. The beauty of tacos is you get to create the inside exactly the way you want, right?

A Trio of the Ninja Baker's Japanese Mexican Tacos

David Lebovitz’s Wasabi Dressing served as the perfect accent to the veggies and tuna. (Ground wasabi root is the pungent, slightly mustardy green stuff which is often served with sushi.) The bite of the wasabi was just right. I confess I took a shortcut on the recommended fresh ginger. The dressing was still great but would’ve been better with the fresh stuff. Lesson learned: Never mess with a David Lebovitz recipe! (It’s not an accident that so many foodies revere him.)

David Lebovitz's Wasabi Dressing is the perfect accent for Japanese Mexican Tacos

Speaking of culinary experts, enjoy the Cinco de Mayo yummies created by the best of the food blogosphere.

Cinco de Mayo Appetizers & Sides {Aperitivos}:

Cinco de Mayo Main Dishes {Platos Principales}:

Cinco de Mayo Desserts {Postres}:

Cinco de Mayo Drinks {Bebidas}:

Wishing you countless reasons to celebrate every day.

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.