15 Cinco de Mayo Recipes
Are you getting ready for your Cinco de Mayo party? Here are 15 ideas you could make to make your fiesta even more festive. You don’t have to make all 15 of them of course. I personally would pick the 7-layer dip, salmon tacos, and mexican lasagna for my own Cinco de Mayo party. Plus Margarita of course. Oh and Tequila shots. Ay Papi! Advance Happy Cinco de Mayo everyone! Enjoy the dishes and let me know how you parties turn out.
Leftover Chicken, Salsa, & Green Onions Quesadilla
Besides fried rice, soup, or frittata, quesadilla is what I make to use up leftover meats. Just chopped up the meat, tomatoes, and green onions, then throw ‘em on top of a flour tortilla, then bind everything together with shredded cheese on top, and another flour tortilla to finish it. In this quesadilla, I used the leftover southwestern chicken and salsa instead of fresh tomatoes. This is perfect for quick lunch or those weekend munchies with the family. It’s quite easy so let me show you how.
Buffalo Chicken Tacos W/ Blue Cheese Aioli
If you have leftover buffalo wings from a pizza & wings night or just regular hot wings night, you can easily turn the meat into Buffalo Chicken Tacos. But, if you don’t have leftovers and craving for these tacos, here’s an easy way to make some. Boneless chicken breasts not necessary. I used chicken leg quarters which worked out perfectly so let me show you how.
| Buffalo Chicken Tacos W/ Blue Cheese Aioli |
- 3 leg quarters
- 1 cup of flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 stick of butter
- 1/2 cup buffalo sauce
- 1 avocado, cubed
- a bowl of chopped up salad mix
- 1 cup shredded cheddar cheese
- a little bit of oil
- 12-15 corn tacos
- 1/2 cup blue cheese dressing
- 1/4 cup sour cream
- sprinkle of slat and pepper
- sprinkle of Italian seasoning
BLUE CHEESE AIOLI
- Preheat oven to 365 degrees.
- Combine flour, with salt and pepper. Drench the chicken quarters with the flour mixture. Place the chicken pieces in a foil lined pan. Stick the pan in the oven to bake for 35-40 minutes.
- Once the chicken quarters have baked, let them cool on top of a cutting board for a few minutes. Pick off the meat from the bone. Roughly chopped ‘em up to get medium chunks. I reserved one leg quarter for my children who couldn’t eat the hot stuff.
- Melt butter in a pot then stir in the buffalo sauce. Add the chicken meat into the sauce. Stir gently to coat the chicken with the sauce. Taste and adjust according to your hot sauce preference.
- Blend together blue cheese dressing, sour cream, salt and pepper, and Italian seasoning. Transfer in a bottle dispenser or in a bowl(cover), then store in the fridge until ready to serve.
- Assemble the buffalo chicken tacos: corn tortilla, chicken, salad mix, avocado, aioli, and shredded cheddar cheese.
CORN TORTILLAS:Brush a little bit of oil into a heated pan, lightly toast eash side of the corn tortilla, about 6 seconds each. Do this in batches.
AIOLI:
Duo Of Tacos: Baked Trout & Leftover Chicken Wings W/ Wasabi Aeoli
These fish tacos are very light because the trout were baked instead of the usual drench-battered cod(or salmon) filet and deep-fried version. I only had 4 baked trout when I made this so I decided to pick the meat off of the leftover chicken wings from a hot wings night to serve a substantial dinner. This would be great for lunch too by the way. At the last minute, I decided to experiment and made wasabi-aeoli as a creamy condiment in lieu of regular sour cream to go along with the pico de gallo. The tacos were delicious.
| Duo Of Tacos: Baked Trout & Leftover Chicken Wings W/ Wasabi Aeoli |
- 4 trout fillets
- meat for 5 leftover fried chicken wings(optional)
- pico de gallo (chopped tomatoes, green onions, cilantro, salt and pepper)
- 2 tbsp olive oil
- sprinkle of garlic powder
- sprinkle of Italian seasoning
- sprinkle of salt and pepper
- shredded cheddar cheese
- 15-20 corn tortilla
- oil to warm up the tortillas
- WASABI-AEOLI
- 2 spoonfuls of sour cream
- 1 spoonful of mayonnaise
- 1 tsp of wasabi
- 1 strings of cilantro
- 1 tsp of red wine vinegar
- sprinkles of salt and pepper
- Make the pico de gallo in advance. Just combine chopped tomatoes(2), green scallions(2 strings), a few strings of cilantro, then season with salt and pepper. Sprinkle red pepper flakes too if you want. Mix everything in a bow, cover then store in the fridge until ready to serve.
- Preheat the oven to 355°.
- In a small bowl, combine olive oil, Italian seasoning, garlic powder, salt and pepper. Rub both sides of the trout fillets. Place in a sheet pan, then bake in the oven for 12-15 minutes or so.
- For the Wasabi-Aeoli: Blend together the sour cream, mayonnaise, wasabi, cilantro and seasonings until well combined. Transfer it in a bowl or a condiment bottle, then store in the fridge until ready to serve.
- CORN TORTILLAS: Brush a little bit of oil into a heated pan, lightly toast eash side of the corn tortilla, about 6 seconds each. Do this in batches.
- If you have leftover chicken, pick the meat off of the bones, warm up in the microwave.
- Layer the tacos: corn tortilla, baked trout or chicken, pico de gallo, shredded cheese, then a drizzle of wasabi-aeoli.
Use other leftover meat like steak or pork.
Chicken & Green Peppers Tacos W/ Mango Salsa
A simple chicken & green peppers tacos with homemade mango salsa on top for an added crunch and flavor. I actually wanted to add cut up avocado in the salsa too before serving but I decided to just leave it as it is. No biggie coz the tacos were good without the avocado. Maybe next time, but for now, here’s how to make this version.
Cajun Spiced Beef Fajitas & Tacos
When I make fajitas or tacos, I usually just season the meat as I cook it. I changed it up a bit the other night by marinating the beef strips in Cajun spices seasonings that I mixed up myself. The entire dinner was really good coz I didn’t just serve the beef as fajitas but as tacos as well. My husband slightly toasted the corn tortillas while I cooked the beef with peppers and onions in between setting up all the condiments for our Mexican dinner.
Chicken & Scrambled Eggs Tacos
I have to say first and foremost that these Chicken & Scrambled Eggs Tacos are so simple yet oh soooo good. If I’m not following my moderation diet, I could’ve eaten a dozen + 2 of these tacos. These are good for breakfast, lunch, brunch, snacks or dinner. Pick any time of the day and enjoy.
Mexican Lasagna
The original plan was just the regular tacos but after browning the ground beef then combining it with the refried beans I decided to turn tacos into Mexican Lasagna. I thought I should really create other Mexican dishes to add into the Mexican category here at Feistycook. Thankfully with Mexican dishes, I noticed that take out or add an ingredient or two, you’d still have the same base ingredients yet come up with totally different dishes. I guess it depends on how you cook a dish.
So let’s cook Mexican Lasagna..
Tacos Night W/ Guacamole Minus Refried Beans
What? Tacos without refried beans? Well, I realized I didn’t have any refried beans from the pantry half-way into cooking the ground beef. I’ve already made the guacamole and pico de gallo so I couldn’t change the dinner plan anymore. I figured we’d just do without refried beans. Of course, the first thing my husband noticed when it was time to eat was the missing refried beans.
This post is only to show that you can have Tacos night without refried beans. If you have it, good, if you don’t it’s OK. It’s not the end of the world. The fact that I’m posting about it 2 days after our Tacos Night proves it.
I also want to show you how I made guacamole with the help of one of my favorite kitchen gadgets, Magic Bullet.
In a medium Magic Bullet cup, combine 2 ripe avocados, 1 clove of peeled garlic, squeeze of 1/2 lime, 1/2 of tomato, a sprig of cilantro, salt and pepper, a little bit of red pepper flakes.
Pulse it in the Magic Bullet for about 3-4 times
I like my guacamole slightly chunky.
And because Magic Bullet rocks, not only does it come with different sizes of cups, it also comes with covers. So just cover the cup, then store it in the fridge until ready to eat. Less containers to use, less dishes to wash.
Build your tacos. Beef, pico de gallo, guacamole, sour cream & shredded cheese.
For the beef: brown the ground beef then season with 3 tbsp of Tacos Seasoning. Add refried beans if you have it.
For pico de gallo: combine shopped tomatoes, onions/scallions, cilantro, salt and pepper. Red pepper flakes are optional.
Beef & Salsa Quesadilla
In continuing with my experiment to use salsa as an added ingredient in dishes instead of just serving it as a tortilla chips dip, I came up with this beef and salsa quesadilla.
INGREDIENTS:
1 thin steak, cut in strips
1 cup of salsa
1 packet of Cajun Aromatica Organics
1 large flour tortilla
sprinkle of shredded cheddar cheese
oil for sautéing
Heat up oil in a pan. Sauté beef until tender. Stir in one packet of Cajun Aromatica Orgnaics sesoning. Just let that incorporate for a minute or two. The stir in the salsa. Let it cook for a minute or so.
Using a griddle or a nonstick pan, make sure the surface is hot, lay the flour tortilla flat. Add the beef and salsa mixture on one half of the flour tortilla. Sprinkle shredded cheddar cheese. Fold in the other half on top. Cook for a minute then carefully turn the quesadilla over to cook the top part.
Slice in quarters, then serve. Double the ingredients for more people.
—-originally posted at old Blisstree under b5media—–
