Cinco de Mayo is a day full of celebration and great food. Like most holidays, it’s hard not to stray from your diet. However, there is a way to still celebrate without all the added guilt. Try out these 5 Cinco de Mayo recipes that are going to be a bit healthier than your typical Cinco de Mayo dishes.
What’s a fiesta without some guacamole? Enjoy this fast ranch guacamole recipe to share with your friends. You won’t be disappointed!
- 1 cup frozen peas
- 1 ripe peeled avocado, seeded
- 1 lemon, juiced
- 1 chopped, seeded, tomato
- 1/2 cup finely chopped red or sweet onion
- 1 jalapeño pepper, seeded and minced
- 2 to 3 minced garlic cloves
- 3 tablespoons chopped fresh cilantro
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
1. Slightly thaw frozen peas at room temperature.
2. Place peas in a blender or food processor; process until smooth. Set aside.
3. Mash avocado with a fork or potato masher in a medium bowl. Add in the lemon juice, tomato, onion, jalapeño, garlic, and cilantro. Season with sea salt and black pepper. Add prepared peas and mix well.
4. Cover tightly and refrigerate for several hours. Serve with an array of fresh vegetables such as bell pepper strips, jicama, summer squash, and cherry tomatoes.
Oh and the bonus? It’s only 49 calories per serving!
Sheet-Pan Chicken Fajitas
Fajitas have to be one of the best foods to ever exist. They are also often a guilty pleasure. However, with this recipe, you get to enjoy fajitas without the guilt because it’s healthier!
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- ¾ teaspoon salt 1.
1. Lime wedges, cilantro, sour cream, avocado and/or pico de gallo for serving
2. Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray
3. Cut chicken breasts in half horizontally, then slice crosswise into strips. Combine oil, chili powder, cumin, garlic powder and salt in a large bowl. Add the chicken and stir to coat with the spice mixture. Add bell peppers and onion and stir to combine. Transfer the chicken and vegetables to the prepared baking sheet and spread in an even layer
4. Roast on the middle rack for 15 minutes. Leave the pan there and turn the broiler to high. Broil until the chicken is cooked through and the vegetables are browning in spots, about 5 minutes more. Remove from oven. Stir in lime juice.
5. Serve the chicken and vegetables in warmed tortillas accompanied by lime wedges and topped with cilantro, sour cream, avocado and/or pico de gallo, if desired.
Churros are a Cinco de Mayo staple. With this specific recipe, they are going to be baked instead of fried! While these obviously aren’t the healthiest thing in the world for you, at least you won’t be eating them fried!
- 1 cup water
- 4 tablespoons unsalted butter
- 2 tablespoons packed light brown sugar
- ½ teaspoon salt
- 1 cup all-purpose flour
- Parchment paper or baking mat
- Pastry bag with 3/4-in open-star tip or 1-quart sealable plastic bag 1.
1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper or a baking mat.
2. Combine water, butter, brown sugar and salt in a medium saucepan. Cook over medium-high heat until the butter is melted and the mixture starts to boil. Remove from heat. Using a wooden spoon, stir in flour until completely incorporated and the mixture starts to pull away from the sides of the pan. Let cool for 5 minutes.
3. Whisk eggs and vanilla in a small bowl. Add to the dough and stir until completely incorporated. Transfer the dough to a pastry bag fitted with a ¾-inch open-star tip. (Alternatively, if using a 1-quart sealable plastic bag, fill it with dough and seal almost completely, leaving a small opening for air to escape from the top as you squeeze. Snip off a bottom corner, making a ¾-inch-wide opening.) Pipe the dough onto the prepared baking sheet to make 12 churros, each 4 inches long.
4. Bake the churros, turning once halfway, until puffed and browned, 25 to 30 minutes.
5. Combine sugar and cinnamon on a shallow plate. Roll the hot churros in the mixture and transfer to a wire rack to cool for 10 minutes.
Chicken Quesadillas with Roasted Corn Salsa
Quesadillas are a classic finger food that not many people can turn away. When veggies are added to the mix like in this case, they can even have nutritious value!
- 1 cup frozen whole-kernel corn
- 3/4 cup chunky bottled salsa
- 2 tablespoons minced fresh cilantro
- 2 tablespoons fresh lime juice
- 1 pound skinless, boneless chicken breasts, diced into 1/2-inch pieces
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 teaspoons olive oil, divided
- 2 garlic cloves, minced
- 4 (8-inch) flour tortillas
- 1/2 cup grated queso fresco or Monterey Jack cheese
1. Heat a 12-inch nonstick skillet over medium-high heat. Add corn; cook 5 minutes, stirring until lightly charred. Remove from heat; wipe skillet clean.
2. Combine corn, salsa, cilantro, and 2 tablespoons lime juice in bowl.
3. Place chicken in medium bowl. Add 1 tablespoon lime juice, chili powder, cumin, salt, and pepper; stir well and set aside.
4. Heat 2 teaspoons oil in skillet over medium heat. Add chicken; cook 5 minutes or until it is heated through, stirring occasionally. Add garlic during last 30 seconds of cooking. Transfer chicken to a plate; wipe skillet clean.
5. Wrap tortillas in a paper towel; microwave on HIGH about 15 seconds or until warm. Sprinkle 2 tablespoons cheese over half of each tortilla; top each with chicken and 2 tablespoons salsa. Fold tortillas in half; brush tops with remaining oil; sprinkle with salt, if desired.
6. Heat skillet over medium-low heat. Add 2 quesadillas, oiled sides down, pressing to flatten. Cook 1 minute or until lightly browned. Flip; cook 45 seconds and transfer to a cutting board. Repeat procedure with remaining quesadillas.
7. Cut quesadillas into wedges; serve hot with remaining salsa.
Last but not least, the most important thing you will need for your Cinco de Mayo feast, is a delicious salsa.
- 1 1/2 pounds cherry or grape tomatoes, diced
- 1/2 cup finely diced onion
- 1 jalapeno chile peppers, seeded and minced
- 1 serrano chile pepper, seeded and minced
- 2 cloves garlic, minced
- 2 tablespoons lime juice
- ¼ teaspoon dried oregano
- 1 pinch cayenne pepper, or more to taste
- 1 teaspoon salt, or to taste
- 1 pinch white sugar
- 2 tablespoons minced fresh mint leaves
- 1/2 bunch fresh cilantro, chopped
- Salt to taste
1. Drain tomatoes in a strainer for 15 minutes.
2. Combine tomatoes, onion, jalapeno pepper, serrano pepper, and garlic in a large bowl.
3. Pour lime juice over the top.
4. Stir in oregano, cayenne pepper, salt, sugar, mint, and cilantro.
5. Refrigerate for 1 hour.
6. Season with salt to taste.
Happy Cinco de Mayo!