Recipes To Celebrate Cinco de Mayo

Photo courtesy of Beef. It’s What’s For Dinner

With Cinco de Mayo coming up in a few days, it’s the perfect time to celebrate the deliciousness of Mexican food. It’s a favorite for most any day beyond the holiday, too, so not only do you have these three taco recipes to try—beef, vegetarian, and fish—but I also have included a link to a roundup of more than a dozen food recipes as well as Margarita options to keep you well fed and celebrating for some time to come. Cheers!

Street Tacos with Pineapple Salsa and Jalapeño Crema

Makes 4 Servings | Recipe courtesy of Beef, It’s What’s For Dinner

This might be the hottest recipe of the season. Ancho chile spiced grilled Top Sirloin topped with jalapeño crema and a pineapple salsa and served as street tacos. Can’t beat it.

1 pound beef top sirloin steak (¼-inch dice)
2 tablespoons olive oil
2 teaspoons ancho chile powder
1 teaspoon kosher salt
1 teaspoon granulated garlic
8 (4-inch) corn tortillas

For the Jalapeño Cream
1 avocado, peeled and pitted
2 tablespoons fresh lime juice
3 tablespoons sour cream
2 jalapeño peppers, seeded and chopped

For the Pineapple Salsa
6 fresh pineapple rings, grilled and chopped
3 teaspoon fresh lime juice
¼ cup red onion, diced
½ cup diced tomatoes
3 teaspoons fresh cilantro
½ teaspoon kosher salt

Crumbled Cotija cheese, fresh cilantro, and diced onion, for garnish

1. Cut beef steak lengthwise in half, then crosswise into ¼-inch cubes. (Tip: Freeze your sirloin steak for up to 30 minutes to help aid in the cutting.)
2. In a medium-size bowl combine beef, ancho chile powder, salt, garlic, and olive oil. Cover and refrigerate for at least 30 minutes.
3. Heat a large non-stick skillet over medium heat. In batches add in half the beef mixture and cook for 6 to 8 minutes, stirring occasionally. Repeat until all the beef is cooked, remove from heat and set aside.
4. To make the Jalapeño Cream, place avocado, lime juice, sour cream, salt, and jalapeño peppers in bowl of food processor; pulse until smooth.
5. To make the Pineapple Salsa, in a medium size bowl, combine pineapple, red onion, cilantro, lime juice, salt, and tomatoes. Cover and refrigerate for at least 15 minutes.
6. To assemble, grill tortillas for 1 to 2 minutes on each side. Top off each tortilla with beef, then pineapple salsa, and top with Jalapeño Cream and additional garnishes, as desired.

Photo Terry Brennan, food styling Lara Miklasevics

Cauliflower Tacos with Creamy Lime Slaw

Makes 4 Servings | Recipe by Kristin Donnelly from Real Food

For these vegetarian tacos, cauliflower gets tossed with spices and roasted, then finished with a spritz of lime. The slaw on top adds a nice crunch. If you like a little heat, top the tacos with pickled jalapeños. In this recipe, black beans add more protein, but you could also toss the cauliflower with some cooked chicken or shredded pork instead.

For the Cauliflower
1 (2-pound) head cauliflower, cored and cut into medium florets
2 tablespoons melted virgin coconut oil or neutral oil, like canola
1 teaspoon ground cumin
1 teaspoon ancho chile powder or sweet paprika
½ teaspoon garlic powder
½ teaspoon turmeric
1 teaspoon fine sea salt
Finely grated zest and juice of ½ lime
1 (15-ounce) can black beans, drained

For the Tacos
3 tablespoons mayonnaise
Juice of 1 lime (about 2 tablespoons)
½ small head green cabbage (about 1 pound), shredded (about 3 cups)
2 scallions, thinly sliced
½ cup cilantro
12 small corn tortillas
Sliced pickled jalapeños, for serving (optional)

1. For the cauliflower, heat the oven to 425°F. Line a baking sheet with parchment paper.
2. In a bowl, toss the cauliflower with the oil, cumin, chile powder, garlic powder, turmeric, and salt.
3. Spread the cauliflower out on the parchment-lined baking sheet and roast on the lower shelf of the oven for about 25 minutes, until browned on the bottom. Add the beans to the cauliflower and cook just to warm them through, about 5 minutes.
4. Sprinkle the cauliflower with the lime zest and squeeze the juice over top and toss.
5. For the tacos, in a bowl, whisk together the mayonnaise with the lime juice. Add the cabbage, scallions, and cilantro, and toss.
6. On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Wrap the tortillas in a clean towel to keep them warm.
7. Set out the cauliflower, slaw, tortillas, and pickled jalapeños, if using, and invite people to assemble their own tacos.

Charred Alaska Halibut Tacos with Cilantro Pesto

Makes 4 Servings | Recipe by Natalie Kahn courtesy of Alaska Seafood

Pesto isn’t just for pasta! This zesty cilantro and parsley pesto is a mouthwatering accompaniment to grilled halibut tacos.

For the Pesto
1 bunch cilantro
1 bunch flat leaf parsley
1 jalapeño, minced
¼ cup toasted pepitas (pumpkin seeds)
1 clove garlic, minced
¼ cup cotija cheese
¼ cup extra-virgin olive oil, plus more if needed
Salt and pepper, to taste

For the Tacos
1 pound Alaska Halibut fillets
Olive oil
8 small (4-inch) corn tortillas
½ head red cabbage, finely shaved
¼ cup cotija cheese
Lime wedges, for garnish

1. Make the pesto: Combine all pesto ingredients in a blender or food processor and blend. Drizzle in more olive oil or water, if needed, until you get a salsa-like consistency. Season to taste with salt and pepper, and set aside.
2. Grill the halibut: Heat grill to medium-high heat (400°F). Brush halibut and grill surface with oil. Grill 5 to 7 inches from heat for about 8 minutes, turning once during cooking. Cook just until fish is opaque throughout. Season with salt and pepper to taste.
3. Assemble tacos: Char tortillas on grill or grill pan. Top each taco with a big pinch of shaved red cabbage. Break halibut into chunks and distribute evenly between tortillas. Top with a generous spoonful of pesto, a sprinkle of extra cotija cheese, and a lime wedge.

Cook’s Note: The Alaska halibut can also be sautéed, roasted, or broiled, cooking just until opaque throughout.

Recipe Roundup

Photo Terry Brennan, food styling Lara Miklasevics

Chicken Enchiladas with Green Tomatillo Salsa Recipe + More: Satisfying enchiladas oozing with melty cheese plus a roundup of 12 food recipes, a Margarita recipe roundup, and more help you celebrate Cinco de Mayo, throughout “Mayo,” and the season ahead.

Nutrition (per serving)
• Street Tacos with Pineapple Salsa and Jalapeño Crema: (per 2-taco serving): Calories: 407, Fat: 21g (Sat: 4g), Cholesterol: 61mg, Sodium: 540mg, Carb: 32g, Fiber: 5g, Sugar: 11.8g, Protein: 25g
• Cauliflower Tacos: Calories: 450, Fat: 18g (Sat: 2g), Cholesterol: <5mg, Sodium: 1070mg, Carb: 63g, Fiber: 11g, Sugar: 6g, Protein: 12g
• Charred Alaska Halibut Tacos: Calories: 460, Fat: 26g (Sat: 6g), Cholesterol: 65mg, Sodium: 341mg, Carb: 31g, Fiber: 6g, Sugar: 4g, Protein: 30g