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 favorite Cinco de Mayo recipes!

Lemon Mustard Dressing


  • ½ cup mayonnaise
  • 1 tablespoons lemon
  • 1½ tablespoons mustard
  • ½ tablespoon sugar
  • 1 teaspoons salt
  • Place all items in a medium bowl and combine with whisk. Set aside.



  • 1 cup shredded purple cabbage
  • ½ cup shredded carrots
  • ½ cup julienned jicama
  • ½ cup dressing
  • 2 teaspoons salt
  • 1/8 teaspoon black pepper


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

Roasted Corn Salsa


  • 2 ears of corn
  • 1 cup diced tomato
  • ½ cup diced white onion
  • 1 tablespoon minced jalapenos
  • 3 tablespoons cilantro
  • 2 limes, juiced
  • 1 teaspoon cayenne pepper
  • 1 tablespoon salt


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

Grilled Atlantic Salmon


  • 10 2-ounce portions of Atlantic salmon
  • salt
  • pepper


  • 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 and salsa, and serve with a lime wedge.

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