Cinco de Mayo Healthy Recipes

Cinco de Mayo is just around the corner, so it’s time to start planning your nutritious and delicious menu! We’ve got you covered from the starters to desserts with mouth-watering dishes that you can indulge in guilt-free.

Starters 

Salsa is already a pretty healthy starter, but this recipe calls for no added sugar, no excessive salt and no unnecessary oils.

Ingredients:

• 3 medium ripe tomatoes, chopped
• 1 small red onion, finely chopped
• 1 jalapeño pepper, seeded and finely chopped
• 1 clove garlic, minced
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. In a medium bowl, combine the chopped tomatoes, red onion, jalapeño pepper, and minced garlic.
2. Then, addd the lime juice and cilantro and stir to combine.
3. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
5. Finally, serve as a dip for vegetables and whole-wheat tortilla chips or as a topping for tacos or grilled chicken.

Stuffed jalapeno peppers are another great starter guaranteed to be a hit at any party.

Ingredients:

• 12 medium jalapeño peppers, halved lengthwise and seeded
• 4 ounces reduced-fat cream cheese, softened
• 1/2 cup low-fat shredded cheddar cheese
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 2 tablespoons diced pickled jalapeño peppers
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F.
2. In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, green onions, cilantro, pickled jalapeño peppers, garlic powder, salt, and pepper.
3. Mix well to combine all the ingredients.
4. Then, stuff the halved jalapeño peppers with the cheese mixture and place them on a baking sheet.
5. Bake for 20-25 minutes or until the peppers are tender and the cheese is melted and bubbly.
6. Serve hot as a healthy and spicy Cinco de Mayo starter.

Drinks 

During your Cinco de Mayo celebration sip on this classic skinny margarita recipe to stay on track with your health goals.

Ingredients:

• 2 oz. silver tequila
• 1 oz. fresh lime juice
• 1/2 oz. agave nectar or 1 packet of stevia
• 1 oz. water
• Salt for rim (optional)
• Lime wedge for garnish

Instructions:

1. In a cocktail shaker filled with ice, combine the tequila, lime juice, agave nectar or stevia, and water.
2. Next, shake vigorously until the ingredients are well combined and the drink is chilled.
3. Optional: Rim a glass with salt by rubbing a lime wedge around the edge of the glass and dipping it in salt.
4. Then, fill the glass with ice and strain the margarita into the glass.
5. Garnish with a lime wedge.

A Grapefruit Paloma is a great way to get some vitamin C when you keep your fruit juice fresh and your sweeteners natural.

Ingredients:

• 2 oz. silver tequila
• 1/2 oz. fresh lime juice
• 1/4 cup fresh grapefruit juice
• 1/4 cup sparkling water
• 1 tsp. honey or agave nectar
• Salt for rim (optional)
• Grapefruit wedge for garnish

Instructions:

1. In a cocktail shaker filled with ice, combine the tequila, lime juice, grapefruit juice, and honey or agave nectar.
2. Shake vigorously until the ingredients are well combined and the drink is chilled.
3. Optional: Rim a glass with salt by rubbing a grapefruit wedge around the edge of the glass and dipping it in salt.
4. Then, fill the glass with ice and strain the Paloma into the glass.
5. Finally, top it with sparkling water and add a grapefruit wedge as garnish.

Main Dishes 

Time for the main course! Spice up your Cinco de Mayo festivities with these mouthwatering and nutritious tacos, filled with protein and fresh toppings.

Ingredients:

• 1 lb. lean ground turkey or chicken
• 1 tbsp. olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/2 tsp. paprika
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/2 cup tomato sauce
• 1/2 cup low-sodium chicken broth
• 8 small whole wheat tortillas
• Shredded lettuce, diced tomatoes, sliced avocado, and fresh cilantro for topping

Instructions:

1. Start by heating the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the ground turkey or chicken to the skillet and cook, breaking it up with a wooden spoon, until browned and cooked through, about 8-10 minutes.
3. Then, add the cumin, chili powder, paprika, salt, and black pepper to the skillet and stir to combine.
4. Next, add the tomato sauce and chicken broth to the skillet and bring to a simmer. Cook until the sauce has thickened, about 5-7 minutes.
5. Warm the tortillas in either the microwave or on a griddle.
6. Finally, assemble the tacos by placing either the turkey or chicken mixture in the center of each tortilla, and topping with shredded lettuce, diced tomatoes, sliced avocado, and fresh cilantro.

This recipe is a healthier take on traditional chicken and black bean enchiladas, without sacrificing any of the delicious flavors.

Ingredients:

• 1 lb. boneless, skinless chicken breasts
• 1 tbsp. olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1 can (15 oz.) black beans, drained and rinsed
• 1 can (15 oz.) enchilada sauce
• 8 small whole wheat tortillas
• 1/2 cup shredded reduced-fat cheddar cheese
• Chopped fresh cilantro and sliced avocado for topping

Instructions:

1. Preheat oven to 375°F. Place the chicken breasts on a baking sheet and roast in the oven for 20-25 minutes, or until cooked through. Then, remove from oven and let cool. Once cooled, shred the chicken with a fork and set aside.
2. Then, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Next, add the chili powder, cumin, oregano, salt, and black pepper to the skillet and stir to combine.
4. Add the black beans and 1/2 cup of the enchilada sauce to the skillet and stir to combine.
5. Warm the tortillas in the microwave or on a griddle.
6. Next, spread a spoonful of the remaining enchilada sauce on the bottom of a baking dish. Then, place a tortilla on top of the sauce.
7. Add a scoop of the chicken and bean mixture to the tortilla, and roll it up tightly. Place the enchilada seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
8. Pour the remaining enchilada sauce over the top of the enchiladas, and sprinkle with the shredded cheddar cheese.
9. Finally, bake the enchiladas for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
10. Serve hot, topped with chopped fresh cilantro and sliced avocado.

Sides

Black bean and corn salad is another great recipe and easy to whip up before any event.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup cherry tomatoes, halved
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. In a large mixing bowl, combine the black beans, corn, cherry tomatoes, red onion, and cilantro.
2. In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper.
3. Then, pour the dressing over the salad and toss to coat.
4. Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
5. Serve the salad cold as either a side dish or over a bed of lettuce as a main dish.

Mexican-style quinoa may not be a traditional dish, but it’s packed with rich and authentic flavors that will surely please everyone.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small red bell pepper, chopped
• 1 small green bell pepper, chopped
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Instructions:

1. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and a pinch of salt, cover, and reduce the heat to low. Cook for 15-20 minutes, until the quinoa is tender and the water is absorbed.
2. In a large mixing bowl, combine the cooked quinoa, black beans, corn, bell peppers, red onion, and cilantro.
3. In a separate small bowl, whisk together the lime juice, olive oil, chili powder, cumin, salt, and pepper.
4. Then, pour the dressing over the quinoa salad and toss to coat.
5. Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
6. Serve the salad cold as a side dish or topped with avocado or grilled chicken for a complete meal.

Desserts

Lastly, Cinco de Mayo wouldn’t be complete without indulging in some sweet treats and you can satisfy your cravings with this healthier twist on a classic favorite – baked whole wheat churros coated in cinnamon sugar.

Ingredients:

• 1 cup water
• 1/4 cup coconut oil
• 1 tbsp honey
• 1/4 tsp salt
• 1 cup whole wheat flour
• 1 tsp ground cinnamon

For the coating:

• 1/4 cup coconut sugar
• 1 tsp ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Then, in a medium saucepan, combine the water, coconut oil, honey, and salt. Bring the mixture to a boil over medium-high heat.
3. Reduce the heat to low, and add the whole wheat flour and 1 tsp of cinnamon to the saucepan. Mix well until the dough forms.
4. Next, remove the dough from the heat and let it cool for a few minutes.
5. Then, transfer the dough to a piping bag or a ziplock bag with the corner snipped off. Pipe the dough onto the prepared baking sheet into 4-inch long sticks.
6. Bake the churros for 20-25 minutes or until golden brown.
7. While the churros are baking, combine the coconut sugar and 1 tsp of cinnamon in a small bowl.
8. Remove the churros from the oven and immediately toss them in the cinnamon-sugar mixture until coated.
9. Serve warm and enjoy!

This healthy churro recipe uses whole wheat flour and coconut sugar instead of white flour and refined sugar, making it a healthier option while still maintaining the classic churro flavor.

For a sweet ending to your Cinco de Mayo celebration, indulge in these irresistible Mexican hot chocolate cookies that will leave everyone wanting more.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1/8 tsp cayenne pepper
• 1/2 cup coconut oil, melted
• 1/2 cup honey
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Then, in a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, and cayenne pepper.
3. In a separate bowl, mix together the melted coconut oil and honey until well combined.
4. Beat in the egg and vanilla extract until smooth.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Then, fold in the dark chocolate chips.
7. Drop spoonfuls of dough onto the prepared baking sheet, and flatten slightly with the back of a spoon.
8. Bake for 8-10 minutes, or until the cookies are set and slightly firm to the touch.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.