Spring is in the air, and that means it’s time to embrace casual weekend outfits and fresh, flavorful bites! This week on Fridays with Oscar, we’re celebrating the season with an effortlessly chic look perfect for warm-weather strolls and patio lounging. And what’s a Friday without a little indulgence? We are sharing a refreshing passion fruit margarita and fun, easy Mexican-inspired shishito popper tacos—the perfect duo to kick off the weekend. Grab a seat, pour yourself a cocktail, and let’s dive into some stylish spring inspiration!
Beth’s Stylish Spring Inspiration
Finish the look with Espadrille Flats, adding a hint of laid-back elegance that’s perfect for everything from morning coffee runs to relaxed patio gatherings.
Shop Beth’s Stylish Spring Outfit
Kelly’s Stylish Spring Inspiration
Want to take your style up a notch? The Cornelia Shirt has matching Carmel Pants, allowing you to create a coordinated set that mimics the look of a chic spring jumpsuit. For a touch of sophistication, slip into the Loraine Bit Loafer in Linen Raffia from Sam Edelman—perfect for elevating any outfit with ease.
Kelly’s Stylish Spring Outfit
Frozen Passion Fruit Margarita
Passion Fruit Liqueur adds a wonderful taste of the tropics to all kinds of cocktails. We are so used to coconut and pineapple as being go-to flavors to create a tropical cocktail. But Passion Fruit is unexpected and feels truly special. These blended margs are simple to make, and they are a great spin on the classic. For more passion fruit cocktail inspiration, check out: A Casual Yet Fancy Fridays with Oscar.
- 3 oz. Reposado Tequila
- 1 ½ oz. Passion Fruit Liqueur
- ½ oz. Cointreau
- 1 oz. Lime Juice
Shishito Popper Tacos
This genius recipe for Shishito Popper Tacos by Rey Lopez for the Washington Post takes one bar food/happy hour favorite, jalepeño poppers, and swaps the pepper for a mild shishito and nixes the fried part of that popular appetizer. Then we put those cream cheese-stuffed peppers in corn tortillas for a delicious riff on a classic handheld taco.
- Twelve 4- or 6-inch corn tortillas
- 2 tbsp. water
- 2 tbsp. neutral oil such as vegetable or canola, plus more as needed
- ¼ cup 2 ounces plain cream cheese
- 2 tbsp. finely chopped pickled jalapeños optional
- 2 tsp. fresh cilantro leaves and tender stems finely chopped, plus more for serving (optional)
- ½ teaspoon garlic powder
- 12 fresh shishito or Padrón peppers stemmed, halved lengthwise, and seeded
- 1 ½ cups 6 ounces grated Muenster, cheddar, or Mexican cheese blend
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Position a rack in the middle of the oven and preheat to 400 degrees. Line a large sheet pan with foil, if desired.
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Using a pastry brush or your fingers, lightly moisten each tortilla with the water on both sides. Then, lightly brush each tortilla with the oil on both sides, using more, if needed. Arrange the tortillas in a single layer on the prepared sheet pan; some overlap is okay. (If using 6-inch tortillas, you may need to do this in two batches, or use two sheet pans with racks in the upper and lower thirds of the oven.)
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In a small bowl, stir together the cream cheese, the pickled jalapeños, and cilantro, if using, and the garlic powder. Using a small spoon or your fingers, stuff each shishito half with 2 to 3 teaspoons of the cream cheese mixture.
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Place 2 of the stuffed pepper halves in the center of each tortilla. Sprinkle about 2 tablespoons of the cheese over each pepper, letting some of it fall on the tortilla as well.
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Bake, rotating the pan from front to back halfway through, for 10 minutes, or until the cheese is melted and bubbly and everything is hot. (If using two sheet pans, you will need to rotate the sheet pans from front to back and top to bottom.) Sprinkle with additional cilantro, if desired, and serve immediately.
Here’s to Stylish Spring Inspiration! Cheers!
Oscar, Ollie, Kelly, and I wish you all a sunny and beautiful spring weekend!
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