Cinco de Mayo is a celebration of Mexican heritage and the way we express our appreciation is through food, drinks and fun! If you’re looking to mix up your usual taco spread this year, we’ve rounded up 6 outside-the-box recipes for your Cinco de Mayo gathering. Give one or all a try and let us know what you think!
Big Easy meets Tex Mex in these buttery and spicy peel-n-eat shrimp from Bon Appétit magazine. Make them with your favorite Mexican hot sauce and serve with corn tortillas and your tequila!
Who needs tortilla chips when you have Goya’s crunchy plantain chips? Topped with pinto beans and fresh veggies and salsas, the sturdy thickness of the plantain chips are perfect for dipping into these hearty nacho toppings.
This thick stew from Serious Eats is packed with tender chunks of braised chicken thighs. The rich tomatillo sauce develops great flavor and comes together in under 30 minutes thanks to a pressure cooker or Instant Pot.
This recipe from Food & Wine magazine will have you sneaking fresh veggies into all of your quesadillas! According to the magazine, “adding fresh zucchini to a cheesy quesadilla livens it up a bit; the bold, spicy salsa goes into the quesadilla as well as on top gives this an excellent punch.”
Though the traditional torta comes in an almost infinite number of shapes and varieties, it’s hard to find one that tops this version from Tasting Table. The delightful-messy sandwich is piled high with adobo-braised pork, refried beans, avocado, crunchy cabbage slaw and a bright jalapeño salsa.
Baked Cheesy Chicken Tacos
Because we have to give you at least one taco recipe, this one-pan spin is a family-friendly weeknight warrior! John Soules Foods’ pre-seasoned and ready-to-eat chicken fajita strips make this taco bake super easy. Simply assemble your crispy corn tacos in the baking dish, cover with cheese and bake until the shells are toasty and the cheese is gooey and melted. Top with your favorite fixin’s (we have a few ideas to get you started!) and dinner is served.