Mexican-Inspired Cinco de Mayo Recipes

Cinco de Mayo certainly calls for a celebration! There are many delicious Cinco de Mayo foods that are perfect to serve at your party. Whether you're having a small get-together or a full-blown fiesta, all of the recipes below can be altered based on the number of guests that attend. 

To get an accurate head count for your menu planning, send digital Cinco de Mayo party invitations to guests to easily manage RSVPs online. Once you email or text your invitations to guests, check out the different appetizers, side dishes, and entrees below to add to your Cinco de Mayo menu.

Mango & Avocado Salsa

This recipe is a delicious and refreshing Cinco de Mayo appetizer to serve at your party! 

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  • 1 mango – peeled, pitted, and diced
  • 1 avocado – peeled, pitted, and diced
  • 4 medium tomatoes – diced
  • 1 jalapeno pepper – seeded and diced
  • ½ cup chopped fresh cilantro
  • 3 cloves garlic – minced
  • 1 tsp. salt
  • 2 tbs. fresh lime juice
  • ¼ cup red onion – chopped
  • 3 tbs. olive oil
Combine all of the ingredients in a medium sized serving bowl. Stir until it is well mixed. For best results, refrigerate for 1 hour before serving. Serve with tortilla chips.

Chipotle Fish Tacos

This Cinco de Mayo recipe is a great way to spice things up at your party!

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  • 1 package (12 oz) bacon – cut into small pieces
  • ½ medium sized onion – minced
  • 2 pounds white flaky fish (such as mahi mahi or orata)
  • 3 chipotle peppers in adobo sauce – diced
  • 12 corn tortillas
  • 1 cup fresh cilantro – chopped
  • 1 lime – juiced
Pour lime juice, chipotle peppers, and cilantro in a large bowl and whisk together. Place fish in the bowl and let marinate for 15 to 20 minutes. Place bacon in a deep skillet and fry over medium heat until brown. Drain the bacon fat. Add the onions to the pan and cook with the bacon for another 5 minutes. Once the fish is done marinating, grill it for 4 minutes on one side. Then, flip the fish over for 1 minute and then remove it from the grill. Let it sit for a few minutes and then flake the fish with a fork. Heat the tortillas on an ungreased skillet for 10 seconds and then flip it over to heat for another 10 seconds. Fill the tortillas with the fish and any other taco fixings.

Avocado Shrimp Salad 

This Cinco de Mayo salad looks and tastes amazing!

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  •  4-5 firm ripe avocados
  •  1 lb medium-sized cooked shrimp
  •  ½ medium red onion
  •  2 radishes
  •  ½ red bell pepper
  •  2 celery stalks
  •  2 hardboiled eggs
  •  5 tbs mayonnaise
  •  juice of 1 lime
  •  salt and pepper
To prep for this recipe, finely dice up the onion, radishes, red bell pepper, celery, and eggs. You may also want to cut your shrimp in half. Combine vegetables, eggs, shrimp, half of the lime juice, and mayonnaise in a bowl and mix well. Add salt and pepper to taste. To create serving cups for your salad, cut the each avocado in half, remove the pit, and peel carefully. One handy tip is to drizzle your remaining lime juice over the avocados to prevent them from darkening! Use a spoon to scoop your shrimp salad filling into the avocados and serve. Serves 8 - 10.

Chicken Enchiladas

This traditional Mexican dish is perfect for your Cinco de Mayo food menu! It's a fan favorite at restaurants so try making your own for your fiesta and impress your guests!

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  • 1 small onion – chopped
  • Olive oil 
  • 2 garlic cloves – minced
  • 1 can (14.5 oz.) tomatoes
  • 1 to 2 tbs. red chili pepper – to taste
  • 1 tsp. sugar
  • ½ cup water
  • 12 corn tortillas 
  • Canola oil
  • 2/3 cups of cooked chicken – chopped
  • 2 cups grated cheese
Sauté the onions in a large skillet over medium heat with olive oil. Add the garlic to the pan and cook for another minute. Puree the tomatoes in a blender and then add them to the pan. Bring the vegetables to a low simmer and then add the chili powder, sugar, and water. Mix well and then remove it from the heat before the sauce gets too thick. 

Place the cooked chicken in a bowl. Add in ¼ cup of the sauce and ¼ cup of cheese to the bowl and then set aside. Dip each of the tortillas into the remainder of sauce and then place individually in a skillet on medium heat. Add a teaspoon of canola oil and heat the tortilla for five seconds on each side. Repeat with the remaining tortillas. Next, scoop a few spoonfuls of the chicken into the center of each tortilla. Gently roll each of the tortillas and line them up in a 9x13 casserole dish. Cover the rolled tortillas with the remaining sauce and then sprinkle cheese on top. Bake in the oven for 10 minutes at 350 degrees.
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