Celebrate Cinco De Mayo With These Delicious & Healthy Mexican Recipes.

Celebrate Cinco De Mayo With These Delicious & Healthy Mexican Recipes.

Are you heading out to a house party for the Cinco De Mayo celebration or are you the one hosting the festivities? Either way we are going to show you how to whip up two delicious Mexican dishes, which are a staple at every Cinco De Mayo party. 

Except we're doing it the healthy way, so you won't have to regret over-indulging once the celebration ends. Read on to see our recipes for making a tasty Mango Tomato Salsa and the Guilt-Free Guacamole dip...

1. Mango Tomato Salsa (Serves 8)


Ingredients:
  • 1 mango – peeled, seeded and diced
  • 1 avocado – peeled, pitted, and diced
  • 5 medium tomatoes, diced
  • 3 Thai Dragon Chilies, minced and seeded, to your taste
  • 1 medium cucumber, diced
  • 1/2 cup chopped fresh cilantro
  • 5 cloves garlic, minced
  • Salt to taste
  • 3 tablespoons fresh lime juice
  • 1/3 cup chopped red onion
Preparation:
  1. In a medium bowl, combine the mango, avocado, tomatoes, cucumbers, chilies, cilantro, and garlic. 
  2. Stir in the salt, red onion, and lime juice. 
  3. To blend the flavors, refrigerate for about 30 minutes or longer before serving.

2. Guilt Free Guacamole (Serves 2)


Ingredients:
  • 1can (15 to 19 ounces) white kidney beans, drained and rinsed
  • 1tablespoon (or to taste) lime juice
  • 1 jalapeno, seeded
  • 1/2cup loosely packed fresh cilantro leaves
  • 1/4cup coarsely chopped sweet onion (such as Vidalia)
  • Salt to taste
  • 1 ripe avocado, halved and pitted
  • 2 plum tomatoes
  • Baked tortilla chips or fresh-cut vegetables
Preparation:
In a food processor with the knife blade attached, puree beans and 1 tablespoon lime juice until smooth. Transfer to medium bowl.

In the same processor, place jalapeno, cilantro, onion, and 1/2 teaspoon salt; pulse until juicy and thick.

With a spoon, scoop the avocado out of the peel and into the bowl with the beans; mash with a fork until the mixture is blended (with some chunks remaining).

Cut each tomato crosswise in half. Squeeze halves to remove seeds and juice. Coarsely chop the tomatoes. Stir the tomato-and-onion mixture into the avocado mixture until blended. If you prefer a little more zip, stir in additional lime juice to taste.

Guacamole is best served as soon as it’s made, but you can also cover and refrigerate it for up to one hour. Serve with chips or vegetables.
Happy Cinco De Mayo!

Recipes via delish.com and ifood.tv

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