In this recipe round-up, I share my favorite Mexican theme recipes for your next Cindo De Mayo or party. I’ve included my favorite appetizers, main dish, and of course, favorite margarita!
Cindo de mayo
Even though it wasn’t Mexico’s independence day, it was still a day to celebrate! Although I love all cuisines, Mexican food is rated highly on the top of the list. I also can’t live without margaritas. Needless to say, I love this holiday. We also celebrated my new venture in the online world, hello @dietitian_thyme, spankin’ new website, and new job!
On Saturday, I went on a cooking spree and whipped up some delicious Mexican food for Cinco de Mayo. Everything was homemade, delicious, and healthy. It brought me back to my Western roots for a hot second. Being from Arizona, Mexican food is a stable food in our diets. We eat, breathe, and sleep Mexican food. I took it for granted when I lived in Arizona for 22 years. Now, living on the East Coast for almost 10 years, I yearn for it all the time.
These recipes were perfect for our holiday party, but they also work well for a meal and snack for you and your family. Don’t forget! Pin the recipe to your board to save for later! You know you’ll need it.
Now, let’s talk food.
The first recipe was shrimp cocktail, which can be used as a side and small bite or main meal. It may seem like a lot of ingredients, but the meal prep was quick. If you’re like me, you’ll want to add a bit more cilantro, red onion, and lots of avocado for the taste and texture. I hope you enjoy it as much as I did!
Since shrimp is a high protein food, it can either me used as the main meal or appetizer. The key to a successful shrimp cocktail are the ingredients. Purchasing quality brands with quality ingredients will truly enhance the taste. I’ve hyperlinked a few of my favorite brands to their main homepage.
1 lb shrimp, shelled and deveined
1 tablespoon butter (my favorite 100% pure butter)
4 tablespoons lime juice
1 cup of diced red onion
1/2 cup tomato puree
1/2 cup ketchup (I love this brand)
4 tablespoons chopped cilantro leaves
2 tablespoons fresh orange juice
1 grilled jalapeno, stemmed, seeded, and finely diced
1 finely chopped tomato
1 tablespoon horseradish
1/2 teaspoon salt
optional: diced avocado for garnish, salt and pepper to taste
1. Using a medium size pan over medium heat, cook shrimp in 1 tablespoon of butter. Add a pinch size of salt over shrimp. Once slightly pink, 3-5 minutes, set aside.
2. In a bowl, mix together lime juice, onion, tomato paste, ketchup, cilantro, orange juice, jalapeno, either water or tomato, horseradish, and salt.
3. Cut cooked shrimp in thirds and mix into sauce. Garnish with avocado. Serve immediately or store in airtight container in the refrigerator.
Equally important, I decided to make my own tortilla chips this year. If you’re feeling adventurous, tortilla chips are easy to make. Plus, you can add any seasoning you want, but my favorite is a mixture of cumin, salt, and chili powder. This recipe was definitely easy to make, but keep a close eye on those chips while they bake. Those chips can burn!
You can buy tortilla chips, but homemade chips will impress your guests! It requires only 4 ingredients, and some patience to bake. Keep a close eye on those chips and make sure they don’t burn!
1 package of corn tortillas
1:1 mixture of cumin, salt, chili powder
1. Preheat oven to 350F. Cut tortillas into 7-triangles.
2. Brush oil on each tortilla chip. Sprinkle a pinch-size of mixture on each tortilla chip.
3. Squeeze a few lime drops on each tortilla chip.
4. Bake for 8-10 minutes or until light golden brown.
mexican street corn
Who doesn’t love Mexican street corn? This is easy to make and trust me, it will be a hit for any dinner table. It’s a little messy to eat, but embrace it. If possible, I highly recommend grilling the corn first.
4 corn ears, grilled
1 cup mayo (my favorite is the classic)
1 cup crumbled cotija cheese
1 freshly squeezed lime
1 tablespoon chili powder
1. In a medium bowl, mix mayo, cheese, lime, and chili powder. Set aside.
2. Spread cheese mixture onto grilled corn. Serve immediately
Cheers to the hubby – this recipe was perfected by him. I recommend purchasing middle to higher-end tequila if possible because the taste does make a difference.
1 shot freshly squeezed lime juice
1 shot of tequila
1 shot of orange liquor
1 tablespoon of simple syrup or agave
1 cup of ice
1. Using a cocktail shaker, add ice, lime juice, tequila, orange liquor, and simple syrup. Shake.
2. Pour over ice. Serve immediately.