A HEALTHY CINCO DE MAYO
Cinco de Mayo, translated the fifth of May, is one of my favorite holidays. I love Mexican culture, the people, and especially the food. I love, love, love, Mexican food, but hate how unhealthy the American version can be with fattening refried beans, heavy cheese, sour cream, and more. Here’s a healthy way to celebrate Cinco de Mayo with grilled fish tacos, heart-healthy guacamole, and a mango margarita.
This guacamole recipe is my go-to when I’m asked to bring something to a party. It’s fast and easy to make. Now if it was only easy to refrain from eating it all in the process.
1 ripe avocado
1 small tomato chopped
1 small lime juice
2-3 garlic cloves minced
1 small onion or shallot minced
3/4 cilantro bunch chopped
Sea salt and pepper
Chop and dice all ingredients. Combine and mix. Add sea salt and pepper to taste.
I first learned about fish tacos in California and now they’re one of my favorite foods to eat. If you’re in a Mexican restaurant and you’re looking for a clean meal, go for the fish tacos or the fajitas. It’s rare that they’ll be fried and covered in cheese or sour cream. Try my healthy fish tacos with cabbage and kale slaw.
FISH TACO INGREDIENTS:
2 cups chopped red cabbage
2 cups chopped kale
1/2 cup apple cider vinegar
6″ corn tortillas
1 tilapia filet (around .4 lbs)
1/4 cilantro bunch chopped
1/2 cup shredded organic jack cheese
1. Chop 2 cups raw red cabbage and 2 cups raw kale. Toss cabbage and kale in large bowl with 1/2 cup apple cider vinegar. Let cabbage/kale slaw marinate while making guacamole. If you like pickled vegetables, make this cabbage/kale slaw a few hours earlier and let it sit.
2. Lightly season tilapia with sea salt and pepper. Grill tilapia over medium heat.
3. Warm corn tortillas in skillet, 15-20 seconds each side.
4. Fill corn tortillas with tilapia, cabbage/kale slaw, guacamole, cilantro, and sprinkle with cheese. You will have left over guacamole and slaw. Use remaining slaw as a side salad. Eat remaining guacamole with chips. I love Garden of Eatin’ Pico de Gallo chips. I can never have enough of those!!! Tip: if you fill your plate with cabbage and kale slaw, you won’t have as much room for those
devilish delish chips 🙂
And of course no Cinco de Mayo party is complete without a margarita. Get my healthier mango margarita recipe after the jump.
Alcohol breaks down in your body as sugar. If you choose to drink liquor, health experts suggest vodka or tequila, which is easier to break down in your body and has many health benefits. Choose quality tequila that has “100% Agave” on the label. Mexican law requires that tequila be made only from the blue Weber agave plant. American tequila is mixed with other liquors, which causes those nasty hangovers. My mango margarita is not necessarily healthy, but it is the healthier choice because I use 100% agave tequila. I like Clase Azul Tequila; it’s organic and comes in a pretty bottle.
GRACE’S MANGO MARGARITA:
Combine 1 shot Clase Azul Reposado tequila, and equal parts organic mango juice and sparkling water. Add ice cube and a twist of lemon.
Do you celebrate Cinco de Mayo? If so, please drink responsibly.
Happy Cinco de Mayo, Lean Girls!