Dinner And A Movie Ep. 7: 1/15/17 Mexico

Our next installment of Dinner And A Movie features the band’s January 15, 2017 show from Phish: Riviera Maya in Quintana Roo, Mexico. The full show will play for free on Tuesday at 8:30PM ET at or Phish’s Facebook page.

This week, it’s both Cinco de Mayo and Taco Tuesday, and Page McConnell shares some recipes below. As a reminder, please don’t feel the need to take a special trip to buy groceries to make this, and be smart regarding social distancing and staying at home. Tag us at #phishdinnerandamovie.

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From Page:
We all love tacos in my family.  We keep them in our regular rotation of meals, and we’ve celebrated many birthday dinners with tacos.

Heather wrote down some of our favorite recipes.  We also enjoy fish tacos, so please use whatever fillings suit your diet and taste. Anything goes. That is one of the beautiful things about tacos. Another beauty of the taco is that it’s kind of a Mexican sandwich. And you all know how I feel about sandwiches.

A little context about the holiday: Cinco de Mayo is not celebrated nearly as much by our southern cousins as it is north of the border. Cinco de Mayo is also called the Anniversary of the Battle of Puebla. It commemorates a military victory in 1862 over the French forces of Napoleon III. It is not a celebration of Mexican independence. The Mexican war for independence against Spain ended in 1821.  I just learned some of this so I thought I would share.

We all hope you enjoy the dinner, and the movie.
– Page

Cauliflower Vegan Tacos
with Cabbage Slaw
(from The Living Well without Lectins Cookbook)

For Cauliflower:
​1 medium head of cauliflower
​3 Tbs nutritional yeast
​3 Tbs avocado oil
​1 tsp cumin powder
​1 tsp garlic powder
​salt and pepper

For Cabbage Slaw:
​¼ red head cabbage
​1 Tbs EVOO
​½ tsp apple cider vinegar (or more to taste)
​¼ tsp salt
​1/8 tsp pepper

Ground Beef Tacos

​1 lb grass-fed beef
​1 tsp cumin powder
​1 tsp garlic powder
​½ onion, diced

For the meal:
​Any Tortillas (we use corn tortillas and cassava wraps)
​Hot sauce (we like Cholula)
​Sliced avocado or guacamole
​Shredded cheese
​Sour cream
​A can of rinsed black beans
​1 lime
​Leafy green lettuce


1.  Preheat the oven to 425 degrees.  Line a baking sheet with parchment paper.

2. Wash and dry the cauliflower and cut into small florets.  Place in a bowl, add the nutritional yeast, avocado oil, cumin, garlic powder, salt and pepper.  Toss to coat well.

Arrange on the prepared baking sheet and bake for 30 – 35 minutes, until the cauliflower is golden.  Stir or flip the florets halfway through the cooking time.  Transfer to a serving bowl.

While cauliflower is baking…

3. Brown the beef in a pan over medium heat with diced onion, sprinkle with cumin, garlic powder, salt and pepper.  When thoroughly cooked, remove from pan and place in serving bowl.

4. To make the cabbage slaw:  Finely slice the cabbage and place in serving bowl.  Add the olive oil, apple cider vinegar, salt and pepper and mix.  Taste and adjust seasonings.

To make the tacos:  Slice an avocado or use guacamole. Cut a lime into wedges.  Put out bowls of shredded cheese, sour cream, heated black beans, cabbage slaw, cauliflower, ground beef, chopped lettuce and hot sauce.

Warm the tortillas and fill them with your favorite fixings.