It’s Cinco de Mayo (the 5th of May). Have you SEEN Pinterest this morning? It’s an explosion of tacos, margaritas, and salsa. Between that and all the Kentucky Derby pins they completely crowded out all the photos of Ryan Gosling and nail polish that I normally see.
Since you asked, we are having tacos for dinner tonight. Given that tacos are my default meal, that’s hardly cause for celebration.
- Everyone eats them.
- I can include leftovers without anyone noticing.
- Prep once, eat twice.
- I can make them in less than 10 minutes. (See the “how” below).
- My personal taco configuration can be as low cal, low fat, high protein, and high vegetable as it needs to be.
(My taco? Corn tortilla with fresh spinach, sautéed onions, bell pepper, grilled poblano peppers, avocado slices, and grilled chicken. I’d put salsa in there, but I ran out of room If I’m calorie crunched, it turns into taco salad.)
In honor of Cinco de Mayo, I’m highlighting some of my favorite Mexican recipes from blog posts past.
If you want to turn your kitchen into taco central and make ten minute tacos, you need to plan ahead.
- Sauté onion, bell pepper, and poblanos in a large enough quantity to last the week.
- Package ground taco meat, pulled taco meat, or grilled sliced taco meat into meal sized servings and freeze.
- Never be without tortillas or salsa.
- Keep pre-made guacamole stashed in the fridge or freezer. I like the 100 calorie packs.
- Make refried beans in bulk and freeze in appropriate portions.
- Swap crunchy taco shells for soft tortillas. If you use corn, they heat up quickly on a griddle.
See? Prep once eat twice. I never do all those steps at one time. I spread the tasks out over multiple days. Honestly, I’m always planning for tacos. If we have grilled veggies, I make extras for vegetarian fajita tacos. If I’m sautéing onions and stuff for spaghetti sauce, I cook my taco onions at the same time. If we grill chicken for Sunday dinner, we cook extras for taco night.
This is one of my most popular posts of all time. It’s also one of my favorite tacos of all time.
The tacos go great with a fresh tropical salsa.
Enchiladas are a guilty pleasure for me. I love them. Something about enchiladas just screams comfort food to me.
Spinach corn enchiladas are great when I can’t afford the guilt. (These are easily made vegetarian – just swap the chicken for black beans)
Easy Cheesy enchiladas are great when I don’t care how guilty I’ll feel in the morning.
Chips and salsa are a staple. You can’t possibly celebrate Cinco de Mayo without some. Come to think of it, I’m not sure you can celebrate ANYTHING without a generous basket of chips and a big bowl of salsa.
It’s all about the salsa. You want something delicious enough to eat by the spoonful.
Green salsa is great with pork or chicken or avocado based sauces (it doesn’t turn your guacamole a funky color)
Red salsa is yummy all the time. Mine has roasted tomatoes and garlic.
Happy Cinco de Mayo!