Happy Cinco de Mayo! We aren’t ones to miss a celebration – especially when it involves tacos & tequila ;). Speaking of tacos… Gigi of It’s A Sparkly Life was kind enough to show us how to make the perfect Cinco de Mayo Party recipes! We’re talking grilled chicken quesadillas and fish tacos topped with fresh mango salsa. Yum! The Mexican concoctions will make your mouth water. Not to mention, they look pretty too! So invite your friends over, whip up some festive fare, and celebrate in style.
Ingredients (serves 4)
1 cup shredded cooked chicken
1/2 white onion thinly sliced
1 red pepper sliced
1 green pepper sliced
2 1/2 cups shredded cheese
1 tsp vegetable oil
1 tbsp taco seasoning
Sour cream, jalapeños and cilantro to garnish
*The key to these quesadillas is cooking them on a low dry heat!
Step 1: In a medium skillet, heat up oil.
Step 2: Add peppers and onions. Add in taco seasoning. Stir until seasoning is well distributed amongst vegetables. Cover and let cook over low heat for 20 minutes until vegetables are cooked through. Add shredded chicken and toss to coat. Set aside.
Step 3: Place tortilla on your work surface, placing 1/3 cup quesadilla mixture on top. Cover with 1/3 cup cheese, making certain to place some cheese around edges of quesadilla. Top with another tortilla.
Step 4: Over very low heat, cook quesadilla until cheese is melted and tortillas are browned- 2-3 minutes per side. Repeat.
* Depending on size of your tortilla you may want to adjust down to 1/4 cup mixture and cheese,or up to 1/2 cup if tortilla is very large. The key is to have a little something in every bite!!
Step 5: Cut tortillas in quarters.
Step 6: Arrange in platters, garnishing with sour cream, cilantro and jalapeños.
Gigi says, The best Cinco de Mayo recipes are the ones that are a breeze to make and don’t take much time or effort! These chicken quesadillas and fish tacos can both be made in under 30 minutes, leaving plenty of time for you to make that perfect pitcher of margaritas!
Ingredients (makes 6 tacos)
1 pound tilapia filet or other white fish, cut into 1 1/2 inch pieces
2 cups mango salsa recipe to follow
1 tsp lemon juice
Cilantro to garnish
1/4 cup sour cream
Salt and pepper to taste
Step 1: Blend avocado and sour cream with a handheld mixer or whisk until smooth. Add lemon juice and set aside.
Step 2: Season both sides of fish with salt and pepper.
Step 3: In a small skillet, heat up 1 tsp oil and cook fish, 2 minutes per side or until opaque. Remove from heat.
Step 4: Warm tortillas, one by one in a dry skillet over very low heat. Remove from heat and keep in foil until ready to serve.
Step 5: Place 1/3 cup mango salsa on tortilla. Top with 3-4 pieces of fish. Spoon avocado cream on top and garnish with cilantro.
For Mango Salsa:
*Can be made a day ahead of time
1/2 cup diced tomatoes
1 ear of corn, cooked with corn cut off
1/2 red bell pepper, diced
1/4 cup finely chopped red onion
1/2 mango, diced
Juice of 2 limes
1/4 cup loosely packed chopped cilantro
Salt and pepper to taste
Prep all ingredients. Mix first five ingredients together in medium mixing bowl. Add lime juice. Season with salt and pepper. Add cilantro.
Need something to wash it down? This Spicy Watermelon Margarita is a crowd pleaser!