Taco Tuesday and Cinco de Mayo on the same day?! It’s not like we need an excuse to eat tacos and drink margaritas, but this year it feels just about mandatory to celebrate. So raise a glass and toast to the nearly forgotten Battle of Puebla, the reason for our taco binge today.
We’re using Cinco de Mayo as an excuse to go beyond just our basic Taco Night go-to’s with these seasonally inspired twists on our favorites…
Strawberry Basil Margaritas adapted from Melanie Makes
Start off your meal right with this fresh, seasonal twist on the traditional margarita! We love the basil in this but you could also leave it out. We tried this with cilantro too, also delicious.
Five Minute Avocado Dip from Mary, Gatheredtable Founder
This simple version of guacamole leaves the avocado and tomato in cubes, but you could easily smash it for a more traditional version.
Homemade Flour Tortillas adapted from Melinda Lee
Take your whole meal up a notch by making your own tortillas!
Steak Burrito Bowls adapted from Brunch Time Baker Blog
If you’re making Cinco de Mayo a little special, definitely take the time to marinate the steak (see notes for marinade ingredients and instructions).
Grilled Cilantro Shrimp Tacos with Mango Salsa adapted from Clean Eating for Busy Families by Michelle Dudash
Mexican champagne mangoes are at pretty much peak season. If you’re lucky enough to have them available in your grocery store definitely take advantage of them in this amazing taco!
Ultimate Vegan Lentil-Walnut Tacos (v, gf) adapted from Oh She Glows, Angela Liddon
Shut the front door these are good! Whether you’re vegan or just trying to eat less meat, give these a try. We also love to add shredded cheese or sour cream (for the non-vegans), cilantro and hot sauce.
Sopapillas adapted from The Cuisines of Mexico by Diana Kennedy
If you’re making tortillas anyway, why not double (or triple…) the dough and make the extra into these delicate puffy pieces of fried delight.
Looking for more?? Check out our Fiesta Du Jour Recipe Collection – Our favorites from Mexico and South America.