It’s time for episode 6 of TV Dinner and one of my favorite meals to cook at home: spicy corn salad with shrimp and avocado. You know I love me some Mexican food. But unfortunately it’s not always the healthiest cuisine. In fact it’s usually not. Which is why my friend Falcon, a chef and restaurant consultant, was the perfect guest for this episode because he specializes in making low-cal, healthier versions of our favorite foods.

For his wife Gita, a friend of mine who works in restaurant PR, he makes a special kale puttanesca whenever she’s craving her beloved Italian red sauce. Good husband, right? She says it beats her cravings for a big bowl of pasta, which we can all relate to. He says it has the same great taste and texture, but none of the guilt. (Don’t worry, I plan on making it with him one day and posting the recipe here.)

Meantime, try this spicy corn salad with shrimp and avocado and let me know what you think.

Or, instead of night cap, think of it as a party starter — as I did this past weekend for our Cinco de Mayo Eve/B’s a New York Times bestselling author fiesta. (Yes, Top of the Morning made it on the list — two weeks in a row now!)

But I digress: my best friend Jess came over and helped mix up two tequila treats for the party. (She also styled and took that gorgeous photo below of the pitcher in the window. Thanks Jess!) The first, a tub of sweet mexican sangria. Use whatever citrus you have on hand, and let it marinate for as long as possible before serving. The second, a spicy mamita (I coined that myself), which is a very spicy jalapeno and cucumber infused tequila drink, best served with a cup of orange juice on the side. That way your guests can cut through the spice with a little sweet.

It’s hard to tell which was a bigger hit — I think I prefer the spicy one — but go for it, and try both. The recipes are below and I can promise you’ll join me on The Tequila Train in no time. Cheers!