Eating spicy, salty, crunchy, creamy, fresh Mexican foods never needs any justification, and happens all too often (or maybe not often enough!) in our house. And the arrival of Cinco de Mayo gives us just one more reason to reach deep into our recipe archive for some old favorites, and to look to some of our favorite healthy food bloggers for a few new ideas and twists on some classic recipes.
Without much ado — because you don’t need me talking at you right now with all of these delicious dishes just waiting for you — I give you 12 recipes to help you celebrate Cinco de Mayo in the coming days, and to celebrate the versatility of Mexican food year-round.
Sticky rice and spicy chicken with peppers and onions loaded up with tangy sour cream, unctuous avocado, bright cilantro and lots of homemade roasted tomatillo salsa. With a generous squeeze of lime over the top. Oh my.
These tacos deserve to be their own food group, that’s how much I love them. We’ve got spiced up chicken layered on top of smashed avocado, creamy crunchy slaw and topped with crumbly cotija cheese. All wrapped up in a soft flour tortilla with lots of lime and a few dashes of hot sauce for the extra heat? Oh yes, please.
Red meat is a rarity in my kitchen, but I’ll make an exception for these flank steak tacos. Layered with creamy-cool guac, crisp shredded cabbage, salty cheese and then loaded up with lots of hot sauce, cilantro and lime. Each bite takes me back to our favorite roadside taco stand in Mexico.
Homemade refried beans are like love in a bowl — and all of the steps and time required to make them are so completely worth it. You’ll never go back to the canned lump of beans again. Lard free and completely vegan, these refried black beans are packed with cilantro and lime flavor. Scoop them up with salty crunchy chips, slather them inside a quesadilla or just eat ’em with a spoon.
For all you avocado lovers out there, I give you my go-to guacamole recipe. I can eat avocado on pretty much anything, or all by itself… But my absolute favorite way to eat it is smashed up with cilantro, red onion, lime juice and salt. So incredibly simple but oh-so-flavorful. Perfect as a dip or to top off any of your Cinco de Mayo fiesta recipes.
One of the first recipes that K and I posted to Another Root, back in the day when we first started out on a vegan diet. We’re no longer vegan, but we still eat lots of vegan recipes — experimenting with flavors, textures and colors. These butternut squash burritos pack in lots of fiber, vitamins and complete protein. Not to mention they’re oh-so-good when baked into crispy perfection. You gotta try these!
Nothing says “warm weather is here” better than a plate of crunchy, refreshing fish tacos slathered in spicy sauce. K and I head up to northern Michigan as much as we can in the spring and summer months, to his family’s condo. Lakefront property demands that we eat lots of fish, and we’ve been known to experiment with a fish taco or two. Topped with lime, lots of cilantro and that creamy jalapeno sauce. Sold!
Runny egg yolks, spicy tomatoes and queso make this breakfast-for-dinner taco the winner of my heart (and stomach!). Beautifully colorful and packed with tons of flavor, these vegetarian tacos look like they could get a little messy. And I’m totally okay with that.
Okay, so if you wanna eat a real, authentic taco — you’ve gotta eat tacos al pastor. Beautiful pork shoulder cooked low and slow with lots of spices until it just falls apart. Paired with juicy pineapple, these tacos are sure to be a crowd pleaser. And the best part >> it practically cooks itself!
I honestly would never have thought to pair peaches with basil, but it sounds so amazing in these vegetarian tacos. They’ve got that sweet and savory thing goin’ on, and lots of corn — which is a must, as it’s K’s favorite thing in the world. Slaw and juicy succotash all wrapped up in a corn tortilla. Don’t mind if I do!
Let’s break this one down. Smoked salmon? Check. Scrambled eggs? Check. Smashed avocado? Check check. Salty, creamy, unctuous and packed with protein and good-for-you fats. I’m all about these breakfast tacos, 100%. So many amazing thing all wrapped up in a blue corn tortilla. Eating these would make me feel so fancy!
Love the idea of a crispy crunchy taco filling but don’t want to fry up some fish? Try these pan roasted cauliflower nuggets on for size! Tossed in olive oil and cooked up with panko bread crumbs, these tacos will surely satisfy your crunchy food cravings. Layered into a tortilla with spicy sweet mango salsa, cooling smashed avocado, crunchy cabbage and a drizzle of Mexican crema. I need these tacos in my life!