Cinco de Mayo commemorates the Battle of Puebla in 1862, when Mexico came out victorious over France. In the United States, it has evolved over the years as a celebration of Mexican culture & heritage. For me it is my wedding anniversary as well! We are eager to join in the festivities & enjoy the beautiful colors, incredible flavors, & absolute merriment of the fiesta! Here are some of my favorite recipes to help celebrate the day, or any day, at that! Enjoy!!

Street Corn Salsa

Ingredients

  • 2 Cups Fresh Corn off the Cob, or Thawed Frozen Corn
  • 1/2 Cup Finely Chopped Fresh Cilantro
  • 1/3 Cup Finely Chopped Red Onion
  • 2-3 T Finely Chopped Jalapeno
  • 1 T Fresh Lime Juice
  • 1 T Fresh Lemon Juice
  • 1/2 tsp Salt
  • 1/4 Cup Cotija Cheese, Crumbled

Directions

  1. Stir together 1st 7 ingredients, season to taste & sprinkle with cheese. Enjoy!

Pickled Red Onions are the perfect addition to any street taco, Click here for my recipe!!

Shrimp Tacos

Ingredients

  • 1 lb Shrimp, Peeled & Deveined
  • Zest of 1 Lime, plus 1 T Juice
  • 3 T Vegetable Oil
  • 2 tsp Chili Powder
  • 2 tsp Cumin
  • 2 tsp Garlic Powder
  • Salt & Pepper

Directions

  1. Toss Shrimp in vegetable oil.
  2. Mix all the spices together in a separate bowl.
  3. Toss all together and spread in a single layer onto a parchment lined sheet tray.
  4. Roast at 425 for 6-8 minutes.

Cauliflower & Chickpea Street Tacos

Ingredients

  • 1 Head of Cauliflower, Broken into Florets
  • 1 Can of Chickpeas
  • 3 T Vegetable Oil
  • 2 tsp Chili Powder
  • 2 tsp Cumin
  • 2 tsp Garlic Powder
  • Salt & Pepper

Directions

  1. Toss florets & chickpeas in vegetable oil.
  2. Mix all the spices together in a separate bowl.
  3. Toss all together and spread in a single layer onto a parchment lined sheet tray.
  4. Roast at 400 for about 25 minutes.

Avocado Crema

Ingredients

  • 1 Avocado, Peeled & Pitted
  • 1/2 Cup Sour Cream
  • 1/2-1 Jalapeno, Seeded
  • 1 Garlic Clove
  • 1 T Lime Juice
  • 1 Cup Fresh Cilantro
  • 1/2 tsp Cumin
  • 1/2 tsp Salt
  • 2 T Olive Oil

Directions

  1. Add all ingredients to food processor & puree until smooth. Season to taste. ******alternatively, if you do not have an avocado, or they are rock hard (like the ones I got!!), you can substitute to avocado for 1/2 cup of mayonnaise…it adds the necessary fat to make it good and creamy and serves as a stand in when we can’t wait for the avocados to ripen!!

Mexican Rice

Ingredients

  • 2.5 Cups White Rice
  • 3 T Vegetable Oil
  • 12 oz Tomato Sauce
  • 1/4 Cup Cilantro (Stems & All)
  • 1 tsp Salt, Pepper to Taste
  • 1/2 tsp Cumin
  • 1/2 tsp Garlic Powder
  • 2 Cloves of Garlic, Minced
  • 5 Cups Water or Broth

Directions

  1. Heat the oil in a large pan on medium heat & add garlic. Add your rice, coat in oil and let toast for 2-3 minutes
  2. Add remaining ingredients and bring to a boil.
  3. Lower heat to a simmer, cover pan & let cook about 25 minutes, or until cooked through. Season to taste.

Cilantro Lime Slaw

Ingredients

  • 3 Cups Thinly Shredded Purple &/or Green Cabbage
  • 1/2 Jalapeno, Chopped Finely
  • 1/2 Cup Cilantro, Chopped Finely
  • 3 T Plain Greek Yogurt
  • 2 T Lime Juice
  • 1 T Orange Juice
  • 1/4 tsp Cumin
  • 1/2 tsp Salt

Directions

  1. Toss together all ingredients & let sit for at least an hour before serving.

This is a quick video with my recipe for Pickled Red Onions…I think they are a MUST on a taco and honestly on so many other things too!! They last for a few months in your fridge, just place into a jar and cover them in pickling liquid!

Sopapilla Cheesecake

This is the recipe that I use for Sopapilla Cheesecake, and it is delicious!!

Now for that Margarita Bar!!! All sorts of exciting items on this table, and some are my absolute favorites!!

I think using a syrup for adhering you ‘rim’ to the glass is much more effective than water or lime juice. For our margarita bar, we used a dandelion syrup & a ginger syrup. Both of these are just infused simple syrups (equal parts sugar & water, simmered until the sugar has dissolved and steeped with a flavoring agent). Pour syrup onto plates just as the rims are and start there!

Rims:

Basil, Cinnamon, & Sugar – Pulverized in food processor. I used 1 cup white sugar to 1/3 cup of basil and 2 tsp cinnamon

Smoked Sea Salt

Lime Zest, Hot Pepper, & Salt – Lime zest should be air dried before mixing in. 1 cup sea salt to zest from 3 limes and 1.5 tsp crushed red pepper flakes – pulverized in food processor.

Tajin

Lemon Sugar – zest from 2 lemons to 1 cup of sugar, pulverized in the food processor.

Mixers:

Classic Lime – 1 cup fresh lime juice, 1.5 cups simple syrup (3/4 cup of sugar & 3/4 cup water – gently simmer until sugar is dissolved – let cool), and 1.5 cups cold water – mix and serve!

Spicy Pineapple – 2 sliced habaneros – let steep in 1/2 gallon of fresh pineapple juice. stir in 1/2 cup of fresh lime juice.

Hibiscus Lemon – Make a strong hibiscus tea using flowers or tea bags & 2 cups of water. Add to 1/2 gallon of lemon juice and 1/2 cup of fresh lemon juice.

Have fun, & Fiesta like there’s no Manana!!!

Recommended Articles

Leave a Reply

%d bloggers like this: