I have traveled to Mexico on many occasions, and the standout is hands down the cuisine. Each time, I ate and I ATE well. This weekend, it is time to make the tacos, order the churros, and drink the margaritas.
Cinco de Mayo celebrates an important victory for Mexico over French forces in 1862. Contrary to popular belief, this is not Mexico’s Independence Day. Whether throwing a party this weekend or celebrating solo, the recipes shared below are simple and fun Mexican-inspired dishes to make at home.
Let’s raise a glass to our Southerly neighbors!
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Cinco de Mayo
Essentials
Quinoa Black Bean Tacos with Creamy Avocado Sauce
All my vegans and vegetarians will love this recipe. Inspired by Cookie + Kate’s blog, these tacos are quick to put together, healthy and a great option for all dietary needs. The dairy-free, creamy avocado sauce is a crowd pleaser!
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped red onion
- 2 large garlic cloves, pressed or minced
- 4 tablespoons tomato paste
- 1 teaspoon ground cumin
- ½ teaspoon ground chili powder
- ½ cup uncooked quinoa, rinsed well in a fine mesh colander
- 1 cup vegetable broth or water
- 1 (14 ounce) can black beans or 1 ½ cups cooked black beans, rinsed and drained
- Salt and pepper to taste
For the Avocado sauce:
- 1 large avocado, sliced into long strips
- 1 to 2 medium limes, juiced
- 1 medium jalapeño, deseeded and roughly chopped
- 1 handful fresh cilantro
- ¼ teaspoon salt
Instructions
Step 1
Warm olive oil in a medium sized pot over medium heat. Saute the onion, garlic and a dash of salt for 4 minutes or until soft. Add the tomato paste, cumin, and chili powder and cook for another minute.
Step 2
Add rinsed quinoa and 1 cup of broth (or water). Bring to a boil and then cover pot, reduce heat and simmer for 15 minutes. Remove from heat and allow to cool, still covered, for 5 minutes. Drain off the excess water from the quinoa with a fork. Stir in drained black beans and salt/pepper to taste. Cover and set aside.
Step 3
To make the avocado sauce: combine ingredients in a food processor or blender. Blend well then season with salt and pepper to taste.
Step 4
In a large skillet over medium heat, warm tortillas in a single layer. Assemble the tacos with quinoa and black bean filling then a generous drizzle of avocado sauce. Cilantro, romaine, and lime make for great additional toppings. Enjoy!
Spicy Jalapeno Margarita
For the adventurous soul, this spicy jalapeño margarita recipe is the perfect blend of sweet, salty, and a touch of heat. SO easy with only 3 ingredients! Feel free to throw in more jalapeño seeds if you’re feeling brave, but I prefer to leave them out for a more subtle heat level.
Ingredients
- 1.5oz Ghost Tequila
- 1oz fresh Lime Juice
- .5oz agave
- Optional: Soda Water, lime, and Jalapeño to garnish
Instructions
Step 1
In a cocktail shaker, add all ingredients and combine.
Step 2
Transfer to a glass filled with ice, and add option to top with soda water. Rim glassware with lime and salt or tajin seasoning. Option to garnish with sliced jalapeño and/or a wedge of lime.
The Best Guacamole Recipe
I adore Love & Lemons – this recipe is adapted from the blog and the simple ingredients make this one easy to put together and so fresh. Chips and Guac are never a bad idea… add some queso and salsa and you have a party!
Ingredients
- 3 avocados, ripe
- ¼ cup diced red onion
- ¼ cup finely chopped fresh cilantro
- Zest and juice of 3 limes
- 1 small jalapeño pepper, diced
- Salt to taste
- optional: 1 to 2 Roma tomatoes, seeded and diced
Instructions
Step 1
In a large bowl, combine all ingredients but tomatoes if you are using. Mash until everything has combined but still a bit chunky.
For a smoother guac, try using a traditional mortal and pestle. Start with mashing garlic and cilantro with the pestle. Then add the avocado and blend. Then add the diced onion, lime juice, and jalapeño.
Step 2
Fold in the tomatoes and season to taste. Enjoy with tortilla chips or add to your next taco bar!
Sheet Pan Chicken Fajitas
Adapted from Delish, this recipe is no fuss and easy clean up- yes please! You can make tacos, assemble nachos or even quesadillas with the fajita style chicken. YUM. These make for a perfect party dish with lots of variety.
Ingredients
- Olive Oil
- 2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. smoked paprika
- 2 tsp. garlic powder
- Salt and pepper to taste
- 1 lb. boneless skinless chicken breasts, cut into 1/2″ strips
- 3 red and yellow bell peppers, thinly sliced
- 1 yellow onion, thinly sliced
- 2 tbsp. avocado oil
- Juice of 2 limes
Instructions
Step 1
Preheat the oven to 425 degrees and grease a large baking sheet with olive oil. Combine all spices in a small bowl and set aside.
Step 2
In a large bowl, combine chicken, bell peppers, onions, avocado oil, and the lime juice. Add spice mixture and toss to coat. Spread the chicken and veggie mixture in an even layer over the prepared baking sheet.
Step 3
Bake for 20 to 25 minutes or until the chicken is cooked through. Serve topped with avocado, tomatoes and a side of tortillas. Enjoy!
Vegetarian Tortilla Soup
Tortilla soup makes for a filling and flavorful lunch, dinner or snack. Adapted from Cookie & Kate, this Tex-Mex style recipe is great for your Cinco de Mayo get together and is perfect for leftovers, too. Add in roasted chicken for another alternative!
Ingredients
- 1 teaspoons chili powder, to taste
- 1 can (15 ounces) diced or crushed tomatoes, fire-roasted if possible
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1 large yellow or red onion, chopped
- 1 medium red bell pepper, chopped
- ¼ teaspoon fine salt, more to taste
- 4 cloves garlic, pressed or minced
- 2 teaspoons ground cumin
- 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
- 4 cups (32 ounces) vegetable broth
- 4 corn tortillas, cut into 2-inch long, ¼-inch-wide strips
- ¼ cup chopped fresh cilantro, divided
- 1 to 2 tablespoons lime juice, to taste
- Salt and Pepper to taste
Instructions
Step 1
In a medium Dutch oven, warm 2 tablespoons olive oil over medium heat. Add the onion, bell pepper, and salt. Cook about 5 to 7 minutes.
Step 2
Add the garlic, chili powder, and cumin and cook about 1 minute. Add the canned tomatoes and cook for a minute.
Step 3
Stir in the beans and broth. Raise the mixture to medium-high and bring the mixture to a boil, then reduce the heat to simmer for 30 minutes.
Step 4
Preheat the oven to 400 degrees Fahrenheit to make the crispy tortilla strips. Line a baking sheet with parchment paper. On the baking sheet, toss the tortilla strips with the remaining 2 teaspoons olive oil and a sprinkle of salt until evenly coated. Bake until the strips are crisp, about 8 to 12 minutes.
Step 5
Stir in cilantro and save a bit for garnish. Add 1 tablespoon lime juice. Season with salt and pepper to taste. Top with additional cilantro and tortilla crisps – enjoy!
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Cinco de Mayo
Essentials
For more margarita recipes, check out my Drunk in Love: Cinco de Mayo Margs Galore post.
Happy Cinco de Mayo! And remember, drink responsibly.
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