Cinco de Mayo Food Recipes
Here are three Mexican-inspired recipes you can try for Cinco de Mayo:
1. Chicken Enchiladas
Ingredients:
8 corn tortillas
2 cups cooked and shredded chicken
1 can enchilada sauce
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup diced green chilies
1/4 cup diced onion
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper to taste
Directions:
Preheat oven to 350°F.
In a skillet, heat olive oil over medium-high heat. Add onion and garlic and sauté until onion is translucent.
Add shredded chicken, green chilies, salt, and pepper. Cook for a few minutes.
Warm the tortillas in the microwave or on a skillet until they are pliable.
Pour a small amount of enchilada sauce into a 9x13 inch baking dish.
Spoon chicken mixture into each tortilla and roll up tightly. Place seam side down in the baking dish.
Pour remaining enchilada sauce over the top of the tortillas and sprinkle with cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.
2. Guacamole:
Ingredients:
2 ripe avocados
1 small red onion, diced
1 medium tomato, seeded and diced
1 jalapeño pepper, seeded and minced
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Salt and pepper to taste
Directions:
Cut avocados in half and remove the pit. Scoop out the flesh into a bowl.
Add the onion, tomato, jalapeño pepper, cilantro, and lime juice to the bowl.
Mash the avocado with a fork until it reaches your desired consistency.
Season with salt and pepper to taste.
Serve with tortilla chips.
3. Grilled Shrimp Tacos:
Ingredients:
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
8 small corn tortillas
1 cup shredded cabbage
1/2 cup diced tomato
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
Directions:
Preheat grill to medium-high heat.
In a bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and pepper.
Grill the shrimp for 2-3 minutes on each side, until cooked through.
Warm the tortillas on the grill for 30 seconds on each side.
To assemble the tacos, place some shredded cabbage on each tortilla. Top with grilled shrimp, diced tomato, and cilantro.
Squeeze a lime wedge over each taco before serving.