AY YI YIIIII! It’s almost one of the best days of the year, Cinco de Mayo!! I’ve learned if you’re not from California, this isn’t as exciting of a holiday, but being a Chico State girl, it most def is.

Because of my deep Hispanic roots, okay, I have absolutely zero relation besides dating a guy in high school who was like 30% Hispanic, but whatevs…Cinco de Mayo is still something to be celebrated. I’ve grown past drinking over-sized margaritas while wearing ponchos, sombreros, and fake mustaches like in college, and have come to appreciate building family traditions, and focusing on cooking + serving yummy meals to celebrate holidays. Life should be a fiesta, right?! Why not eat [and drink] well while doing it…

Cinco de Mayo—or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a celebration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. Cinco de Mayo traditions include parades, mariachi music performances and street festivals in cities and towns across Mexico and the United States.

When it comes to Mexican food we have THE BEST here in California. I mean, even our shady taco trucks whip up some of the most incredible street food I’ve ever had. Your stomach may not say the same a couple hours later, but I know most people would agree it’s worth it. That being said, as a clean-ish eating mama, this Cinco de Mayo I’m showcasing my favorite healthy recipes that are sure to please a crowd. Whether you’re cooking for one or for forty, these recipes are sombrero-wearing worthy!

1. Homemade Catalina/French Dressing by Completely Nourished or Little House Living – my mom’s taco salad recipe is my absolute FAVORITE. We ALWAYS use Catalina dressing, so I was thrilled to find these delish, clean versions rather than Kraft or another processed brand.

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photo creed: Little House Living

2. Junebug’s Taco Salad – This is my mom’s recipe and when it comes to taco salad, this one is a 10/10. Hope you enjoy as much as we all do!

INGREDIENTS [use organic and/or local when possible]:

  • 1 bag of spinach or choice of greens
  • 1/4 onion, chopped or 6 green onions, chopped
  • 1 small can of sliced black olives, drained
  • 1 small can of diced green chilies, drained
  • 1 can kidney beans, rinsed & drained
  • 1 can garbanzo beans, rinsed & drained
  • 1 can black beans, rinsed & drained
  • 1 can fiesta/Mexican corn [the can you can find with the diced bell peppers in it]
  • 1 red bell pepper, diced
  • 1/4 cucumber, diced
  • 1 avocado, sliced
  • 1 pound extra lean ground turkey or chicken, or fresh, devained, tail-removed shrimp [season ground turkey with taco seasoning/homemade, clean taco seasoning, like this example from The Audacious Cook, or Spicy and/or original Flavor God, and shrimp with lime juice + garlic + spicy flavor god + lemon & garlic flavor god]
  • Fresh salsa [my grocery stores always have a TON of amazing choices]
  • Optional: 1/4 jalepeno, chopped
  • Optional tortilla chip replacement: 1 cup cooked quinoa or grilled veggies [onion, bell peper, zucchini, etc.]
  • Optional unclean toppings: shredded Mexican blend cheese, sour cream, corn chips [I love to put all the corn chips on the bottom of a bowl, then add all my toppings]
  • Catalina dressing [homemade like the recipe listed above by Completely Nourished or store bought if you’re short on time. We always used Kraft growing up, but it contains preservatives, sugar, and dies…eek. Homemade is best, but as busy humans, let’s be real, we don’t always have time to prep everythingggg]

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DIRECTIONS:

  1. Cook ground turkey in skillet until cooked all the way through. Season with choice of seasonings. Or, if choosing to use shrimp, marinade overnight if possible with listed seasonings above. Cook in skillet until cooked all the way through and nicely blackened.
  2. When ready to serve salad, add all ingredients except toppings, avocado & dressing into a large mixing bowl
  3. Toss everything together to mix
  4. Drizzle dressing, slowly ontop of everything until evenly coated
  5. In serving bowls, add corn chips to bottom [if desired]. If leaving out chips, you can add grilled veggies to the bottom, or leave out.
  6. Add the salad mixture to each bowl
  7. Top with [optional] shredded cheese, sour cream, and/or slices of avocado
  8. Serve & enjoy immediately so salad doesn’t get soggy. Does not store well as leftovers when dressing is added. If you want to save, try to keep all toppings separate from lettuce, and bring toppings, lettuce, and dressing to work/school in separate tupperware.

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3. Sea Shells & Sit Ups Fruity Tuity Margs – If I have one vise, it’s flavored margaritas….I literally drool over them. If I’m eating out, my vote has to go to Chevy’s when it comes to flavored, blended margs. But when making homemade, my own recipes are amaze, if I do say so myself…toot toot. All of these are designed to be blended. I have an amazing blender that keeps them super thick, but feel free to add more liquid when/if needed.

*All of these include Birk water, which you can order HERE. Receive an exclusive Sea Shells & Sit Ups reader discount [15% off PLUS free shipping!] using BIKINIBIRK upon checkout as your coupon code.

*These are all designed to be blended; keep them virgin without alcohol, or add tequila/triple sec of choice. I’m not a big drinker, so you may want to add more than what’s listed 😉

Watermelon Guava Margarita

  • 2-3 cups watermelon chunks, frozen
  • 1/2 guava, frozen
  • Splash of agave nectar
  • 1 lime, squeezed, for fresh lime juice
  • 1/4 cup Original or Elderflower Sealand Birk Water
  • 1/2-1 cup ice
  • Optional: 1 shot of silver tequila + 1 shot triple sec

Peachy Pineapple Mint Marg

  • 2 cups pineapple chunks, frozen
  • 1 cup peach slices, frozen
  • 2 limes, squeezed for fresh lime juice
  • 1/2-1 cup ice
  • 1/4 cup Ginger Lime Sealand Birk water
  • 4 leaves fresh mint
  • Optional: 1 shot of silver tequila + 1 shot triple sec

Raspberry Mango Marg

  • 3 cups mango chunks, frozen
  • 1/2 cup frozen raspberries
  • 1/4 cup Raspberry Sealand Birk water
  • 2-3 limes, squeezed, for fresh lime juice
  • 1/2-1 cup ice
  • Optional: splash of raw, local honey
  • Optional: 1 shot of silver tequila + 1 shot triple sec or orange liquor

Order Sealand Birk Water HERE for an exclusive Sea Shells & Sit Ups 15% OFF PLUS FREE SHIPPING DISCOUNT – use ‘BIKINIBIRK’ discount code upon checkout! 

*If you don’t have Birk water yet, sub with lemonade, coconut water, or Hint water, although I recommend ordering a case or two of Birk for yourself, as nothing compares – hurry, discount ends May 31st! 

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4. Shelley & Sarah’s Infamous Guac – If there’s one thing my sister & I do well, it’s make a DAMN GOOD GUAC. We hope you love it as much as we do; we use it like people use ketchup – on EVERYTHING.

INGREDIENTS:

  • 3 avocados
  • 1/4 red onion, chopped
  • 1/2 tablespoon garlic, minced
  • 1 tablespoon Spicy Flavor God or blend of [cumin, chili powder, garlic powder, onion powder, paprika]
  • 1/4 jalepeno, chopped [add more or less depending on how you tolerate spiciness]
  • 1/2 lime, squeezed
  • A little less than 1/4 cup fresh salsa of choice

DIRECTIONS:

  • Add everything in a large mixing bowl, and mix everything together until reaching a chunky consitency
  • Optional: top with cilantro [Sarah & I hate cilantro – ick! haha..but our mom loves it ;)]
  • Optional: top with 1-3 tablespoons cotija

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5. Shelley’s ADPi Bean Dip – This is TOTALLY NOT CLEAN; in fact, it’s a dirty, dirtyyyy little dip. It was our go-to post-bar hopping disgusting indulgence. Scooped with fritos or tortilla chips. I know, the old me was repulsing – or shamelessly beautiful…whichever way you want to look at it.

INGREDIENTS:

  • 2 cans refried beans
  • 1 bottle mild Taco Bell sauce
  • 1/4 cup ranch dressing
  • 1/4 cup spicy BBQ sauce
  • 1/2 small can sliced black olives
  • 1/2 cup shredded Mexican cheese
  • 1-2 green onions, chopped [as topping]

DIRECTIONS:

  • In a medium-sized microwave safe bowl, microwave refried beans until warm. Or follow stove-top instructions, and add to bowl when warm.
  • Add remaining ingredients, except green onions, and mix thoroughly until cheese is melted.
  • Top with chopped green onion
  • Serve with chips, veggies, or spread on tortillas

If you’re looking for another main dish, check out my Southwest Burgers or Mexican-style stuffed peppers!

What are your favorite Mexican-inspired dishes? Can’t wait to hear what you think of my round up! Enjoy!

XO,

Shelley

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2 Comments on “Cinco de Mayo Round Up

  1. Pingback: Healthy Snack Ideas | Sea Shells & Sit Ups

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