Cinco De Mayo is just around the corner and to get ready for the fiesta, I put together a few of my favorite Mexican-inspired dishes with my own purely flair. Whether you’re in the mood for some tacos, elote, or just want to raise a glass in celebration, these recipes will be sure to make your taste buds dance.

HALIBUT + AVOCADO CEVICHE 1 avocado, diced 1 tbsp tequila 3 limes, juiced 1/3 cup coconut milk 6-oz halibut, diced 1/2 cup grape tomatoes, halved 2 tbsp cilantro, chopped 1 tbsp jalapeno, chopped 1/4 cup red onion, chopped 1 garlic clove, minced salt and pepper, to taste In a bowl add avocado, tequila, lime, coconut milk, halibut, tomatoes, cilantro, jalapenos, onion, garlic, salt and pepper. Mix well and place in the fridge for 10 minutes. Serve with tortilla chips. ELOTE 6 fresh ears of corn 1/4 cup mayonnaise 1/4 cup Greek yogurt 1/2 cup cotija cheese 1 large garlic clove minced 1/2 teaspoon chili powder TOPPINGS: cotija cheese chopped cilantro lime juice Preheat grill to medium-high heat. In a medium bowl, add mayonnaise, yogurt, cotija cheese, minced garlic and chili powder. Stir to combine. Pull husk of corn back to form handle. Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Transfer corn to large serving dish. Using a large spoon, drizzle cheese mixture to coat. Sprinkle with extra cheese, cilantro, chili powder and serve with lime wedges. ROASTED CAULIFLOWER TACOS 1/2 head of cauliflower (chopped into florets) 1/2 tsp chili powder 1/2 tsp garlic powder 1/2 tsp cumin 1/2 cayenne pepper 1 cup shredded cabbage 1/4 cup apple cider vinegar 1 tbsp honey Juice of 1/2 lime Siete Tortillas Siete Habanero Hot Sauce extra virgin olive oil 1 tbsp greek yogurt TOPPINGS: cotija cheese chopped cilantro lime juice Combine cabbage, apple cider vinegar, honey and lime juice together. Set aside to marinate while you cook the cauliflower. Pre-heat oven to 400°F. Whisk together chili powder, garlic powder, cumin and cayenne pepper in a small bowl. Coat cauliflower florets with extra virgin olive oil and sprinkle seasoning on top. Spread out cauliflower evenly on a baking sheet and roast for 30-35 minutes on the center rack. Line up your tortillas, stuff them with the cauliflower and cabbage slaw then top with cilantro, lime juice and cotija cheese. For some extra spice, whisk together 1 tbsp of greek yogurt and Siete's Habanero Hot Sauce and drizzle on top of tacos. Serve and enjoy! PASSIONFRUIT MARGARITA 2oz silver tequila 1 1/2 oz passion fruit puree or juice 1/2 oz fresh lime juice 3/4 oz orange liqueur 1 cup of ice fresh basil lime wedges coconut chunks salt Prepare a glass by moistening the rim with a lime wedge, and then dip onto a plate of salt. Set aside. Add the tequila, passion fruit juice, lime juice, orange liqueur and ice to a blender. Blend and add additional ice until desired consistency. Pour into class and top with fresh basil, lime wedges and coconut chunks. Drink and enjoy! PAN FRIED CINNAMON SUGAR PLANTAIN COINS 2 ripe plantains, sliced into rounds 2 tbsp ghee 2 tbsp coconut sugar 1 tsp cinnamon Heat a skillet to medium-high heat. Add ghee. Once skillet is hot, add plantains. Cook for 2-3 minutes then flip and sprinkle with cinnamon and sugar. Serve immediately.