Published on May 23, 2018 | Last Updated on May 23, 2018

Trent asked me where I wanted to go as my first vacation away from Piper and without question I said Punta Mita. We went a few weeks ago and it was our third time visiting and every time we go, I love it even more. I’m working on a travel guide with Trent (he plans all our trips!!) with all my favorite spots, where to stay, etc and I’ll share it in a couple weeks. But with the long weekend ahead, I figured I’d share some recipes inspired by our trip! 

One of my favorite restaurants in Punta Mita is Mita Mary’s. It is an adorable outdoor restaurant on the beach in front of the St. Regis. The tables are a few feet away from the ocean and they have the most amazing seafood fresh from the ocean. Below are a few recipes that are quick and easy to make, but are inspired by my amazing meals with my toes in the sand watching the waves crash at the beach.

TEXAS TRIPLE SEC WITH A PUNCH MARGARITA

There are tons of amazing margarita recipes, but this one only has 3 ingredients, one is locally distilled near Austin, Texas and even better, it is 82% proof so it gives a real kick over most triple secs that are only 60% proof or less. For more margarita recipes, be sure to check out my cinco de mayo cocktail post

Ingredients:  Serves 1

2 oz Blanco Tequila of choice- I like Patron or Partita

1 oz Fresh squeeze lime juice

1 oz Triple Sec of choice- I like Triple Secession mentioned above from Leander, TX near Austin

Instructions:

1.     Combine the simple 2-1-1 mix in a shaker

2.     Pour over ice. I like to grab a bag of ice from Sonic to make the drink feel extra special

3.     Add a fun umbrella straw and enjoy!

Notes:

Warning- these margs are no joke, so be smart, safe and enjoy!

 

Our first trip to Punta Mita a few years ago, I feel in love with Palomas. They are like Margaritas in Mexico and on every menu wherever you go. Here is a fun spin on a palmoa that you can make and enjoy outside by the pool.

Ingredients:  Serves 1

FROZEN STRAWBERRY PALOMA

Our first trip to Punta Mita a few years ago, I feel in love with Palomas. They are like Margaritas in Mexico and on every menu wherever you go. Here is a fun spin on a palmoa that you can make and enjoy outside by the pool.

Ingredients:  Serves 1

STRAWBERRY PUREE

2 cups of strawberries, rinsed, hulled and coarsely chopped

2T sugar (depending n the sweetness fo your fruit)

Squeeze of fresh lime juice

Instructions:

Toss the chopped berries, sugar and lime juice in the pitcher of a blender to puree together.

COCKTAIL

¼ c strawberry puree

1.5 oz tequila blanco

1 t. fresh lime juice

2 T grapefruit juice

Topo Chico to taste

INSTRUCTIONS:

Pour the strawberry puree, tequila lime and grapefruit juice in a glass and stir to combine. Top with Topo Chico or your favorite sparkling water .

NOTES:

You can sub the strawberry purée for your favorite type of fruit or whatever fruit you have. These would be great with mango, pineapple or peaches.

FIVE INGREDIENT TUNA TACOS

Fish tacos were definitely a daily part of Mexico and this is a super easy recipe that uses some grocery store hacks so you can whip this up any weeknight that you are craving the flavors of Mexico. There are 3 key ingredients that help make this so easy starting with Primal Kitchen Chipotle Mayo, they did all the work for you, so you just add water or lime for a perfect dressing. Grocery stores have really stepped up their game with delicious guac ready made for you to just grab and go. Finally, frozen individual tuna filets make it easy to pull out of the freezer whenever you want to make this since they defrost super quickly. 

Ingredients:  Serves 4

Here are the 5 key ingredients

8 Corn or Flour tortillas

1 bag of Cole slaw mix

1 tablespoon of Primal Kitchen chipotle mayonnaise  

1 cup of pre-made guacamole

4 3-4 oz Tuna filets

Other staple ingredients:

Everything But The Bagel Seasoning from Trader Joes

Juice of 1 lime

¼ cup loosely packed cilantro

Salt and Pepper to taste

INSTRUCTIONS

1.     Put the chipotle mayo in a large bowl with water or lime juice and whisk until it is thin like a vinaigrette. Mix in the bag of cole slaw mix and set aside.

2.     To cook the fish, heat a skillet over medium-high heat and sear about 2-3 minutes per side. You want the tuna to be medium rare and pink in the middle.

3.     While the tuna is cooking, place your tortillas on an open low flam on your stove until they are slightly charred around the sides.

4.     Once the tuna is cooked, place on a plate to rest for 5 minutes and then slice into ½ in strips.

5.     To assemble the tacos, place about 4-5 strips at the bottom of your tortilla and top with 2 heaping tablespoons of slaw and a big dollop of guac on top. Sprinkle fresh cilantro leaves and a squeeze of lime on top.