Cinco de Mayo is celebrated on the 5th of May. This holiday is proudly a day to honor the Mexican army’s victory against the French at the Battle of Puebla on May 5, 1862. A common misconception is that Cinco de Mayo celebrates Mexico’s Independence Day. That day is in fact September 16th. In America and in many countries around the world Cinco de Mayo is a celebration of Mexican heritage and pride.
Healthy recipes you may enjoy for this festive holiday:
JICAMA SALAD - Only 70 Calories per serving!
Ingredients
- 4 oranges
- 2 cups (1/2-inch) julienne-cut peeled jicama
- 1 cucumber (about 1/2 pound), peeled, halved lengthwise, seeded, and thinly sliced
- 2 cups cubed peeled cantaloupe
- 1/2 cup vertically sliced red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1/4 cup fresh lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon hot chili powder
Preparation
- Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 1/4 cup orange juice. Discard membranes.
- Place the orange sections, jicama,and next 5 ingredients (jicama through mint) in a large bowl. Combine the reserved orange juice, fresh lime juice, salt, and chili powder. Pour juice mixture over jicama mixture, and toss gently. Cover and chill 2 hours.
SLOW-COOKER PORK TACOS – 230 Calories per serving
Ingredients
- 3 whole ancho chiles
- 3 whole pasilla chiles
- 4 cloves garlic, unpeeled
- 2 to 3 chipotles in adobo sauce
- 1/2 medium white onion, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1 tablespoon cider vinegar
- Kosher Salt
- 2 teaspoons dried oregano, preferably Mexican
- 3 3/4 cups low-sodium chicken broth
- 4 pounds boneless pork shoulder (untrimmed), cut into chunks
- Freshly ground pepper
- 2 bay leaves
- 1 cinnamon stick
- Corn Tortillas, warmed, for serving
- Assorted taco toppings, for garnish
Preparation
- Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
- Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
- Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.
RANCH GUACAMOLE - 50 Calories per serving
Ingredients
- 1 cup frozen peas
- 1 ripe peeled avocado, seeded
- 1 lemon, juiced
- 1 chopped, seeded, tomato
- 1/2 cup finely chopped red or sweet onion
- 1 jalapeño pepper, seeded and minced
- 2 to 3 minced garlic cloves
- 3 tablespoons chopped fresh cilantro
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Preparation
- Slightly thaw frozen peas at room temperature.
- Place peas in a blender or food processor; process until smooth. Set aside.
- Mash avocado with a fork or potato masher in a medium bowl. Add in the lemon juice, tomato, onion, jalapeño, garlic, and cilantro. Season with sea salt and black pepper. Add prepared peas and mix well.
- Cover tightly and refrigerate for several hours. Serve with an array of fresh vegetables such as bell pepper strips, jicama, summer squash, and cherry tomatoes.
- Variation: You can also use steamed broccoli florets, asparagus tips, or edamame in place of the peas.
