Cinco De Mayo is all about good drinks, good food, and good company. But, let’s face it — it’s easy to overdo those frozen margaritas and sour cream-covered tacos! And while it’s totally ok to enjoy yourself every now and then, why not make some simple healthy swaps you can feel good about all without sacrificing flavor? Good news, we’ve got some mouth-watering Cinco De Mayo recipes that will lighten up your holiday menu all with the flavors we crave! From alcoholic and non-alcoholic sips, to sauces, dips, and mains, we’ve got everything you need for a flavor-filled healthy holiday!
Must-Have Mocktails & Boozy Beverages
#1 Paleo Mango Margarita
Because what would Cinco De Mayo be without a margarita!? This naturally sweetened, Paleo-friendly margarita is a much healthier alternative to traditional margaritas full of sugar and calories. Made with a few simple ingredients, sip the holiday away without the guilt!
Going booze-free? Simply swap the tequila for extra coconut water.
- 4 cups frozen mango
- 2 – 2 ½ limes, freshly juiced
- ½ cup raw coconut water (such as harmless harvest)
- 6 oz tequila
- 3 oz triple sec (optional)
Chili Lime Salt Rim (optional)
- 1 tsp chili powder
- 1 tsp sea salt
- Freshly squeezed lime juice
Step #1: Add the frozen mango, lime juice, coconut water, tequila, ice, and optional triple sec into a high-speed blender. Blend together until smooth (the consistency should be thick — you may need to stop and scrape down the sides several times). Taste test and adjust ingredients as needed
Step #2: To make the chili lime salt rim, mix the chili and salt on a small plate. Rim each glass with lime juice, then dip into the spice mixture. Pour the margarita mixture into each glass and serve! Enjoy immediately.
#2 Moscow Mule Mocktail
Low in sugar, naturally sweetened, and made with four simple ingredients, what’s not to love? Add this healthy mocktail to your Cinco De Mayo menu and continue sipping on it all spring and summer long! Want to make this a boozy beverage? Simply add a shot of vodka.
- 1 tbsp freshly squeezed lime juice
- ¾ cup ginger-flavored kombucha
- Seltzer water, to taste
- Optional garnish: fresh lime and mint, to taste
Step #1: Fill a glass with crushed ice then add lime juice and kombucha. Stir until well combined.
Step #2: Top with seltzer water to taste and garnish with fresh lime and mint. Serve and enjoy!
#3 Simple Superfood Sangria
Loaded with fresh fruit and antioxidants, this light and refreshing recipe will be on repeat all spring and summer long. Opt for your favorite low-sugar red wine or make it into a mocktail with unsweetened pomegranate juice in place of alcohol!
- 1 bottle low-sugar red wine (or 2 cups pure unsweetened pomegranate juice for an alcohol-free option)
- 2 cups kombucha of choice
- 2 cups sparkling or seltzer water
- 1-2 limes, freshly squeezed
- ¼ cup orange juice, freshly squeezed
- 1-2 cups chopped fruit (a combination of apples, berries, and citrus)
- Optional ½ – 1 tbsp of pure honey
Step #1: Fill a large pitcher with chopped fruit of choice.
Step #2: Pour remaining ingredients, and stir until well combined. Taste test and adjust flavoring as needed.
Step #3: Cover and refrigerate overnight, or at least 6 hours.
Step #4: Remove from the fridge and serve with or without fruit. Enjoy!
#4 Spicy Skinny Paloma
Skip the pre-made margarita mix for this low-sugar skinny Paloma! It’s refreshing with a subtle kick and a hint of all-natural sweetness. Enjoy this as a healthy cocktail or skip the tequila for a booze-free beverage!
- 6 ounces fresh grapefruit juice
- 1 tbsp lime juice
- 1 ½ oz. tequila
- 1 tsp honey or agave (optional)
- Sliced jalapeno, to serve (optional)
- Sparkling water or kombucha to serve (optional)
Step #1: Mix the tequila, grapefruit juice, and lime, then add to a glass filled with ice.
Step #2: Taste test and add optional sweetener or jalapeno. Stir to combine, and top with a splash of sparkling water or kombucha.
Dips, Spreads, & Sauces
#5 Simple Salsa Recipe
Whether you’re enjoying a quiet holiday at home or heading to a fiesta, salsa is a must-have at any Cinco De Mayo gathering. This homemade recipe is simple, healthy, and way tastier than any store-bought brand!
- 1 15 oz. can San Marzano tomatoes, crushed
- 1 4 oz. can green chiles, diced and undrained
- 3 medium ripe tomatoes, chopped
- 1 small red onion, roughly chopped
- 1 fresh lime, juiced (about 3 tbsp)
- 2 cloves garlic, smashed
- 1/4 cup fresh cilantro, chopped
- ½ – 1 tsp ground cumin
- Sea salt and black pepper, to taste
Step #1: Add all of the above ingredients, aside from the crushed tomatoes and green chiles, to a food processor or high-speed blender. Pulse until the mixture is well blended.
Step #2: Pour mixture into a large serving bowl and add the remaining ingredients. Stir until well combined.
Step #3: Taste the mixture, adding or adjusting any ingredients as needed.
Step #4: Serve immediately or store covered in the fridge
#6 Dairy-Free Cashew Queso Dip
We love a cheesy dip, but our belly doesn’t always agree. Luckily, this dairy-free Cashew Queso Dip tastes like the real deal (better, if you ask us). It’s free of cheese and other sneaky ingredients, and we guarantee it will be loved by all! Pour it on your tacos or nachos or serve it with some chips or veggies.
- 1 cup raw cashews, soaked and drained
- ¼ cup warm water (for a creamier dip sub coconut or almond milk, unsweetened and slightly heated)
- ¼ – ½ cup medium or hot salsa (depending on how spicy you want it)
- 1 tbsp lemon juice, freshly squeezed
- 3 tbsp nutritional yeast
- 1 clove garlic, minced (or 1/2 tsp garlic powder)
- ½ tsp ground cumin
- ¼ tsp turmeric powder
- ½ tsp sea salt
- Dash black pepper
Step #1: Add all of the above ingredients to a high-speed blender and blend until creamy. Increase liquid or salsa by ¼ cup as needed to achieve a creamy and smooth consistency (using salsa to increase heat and thin, or liquid to thin without increasing heat). If the mixture is too thin, thicken with soaked cashews.
Step #2: Once desired consistency is achieved, taste and adjust flavor as needed. Increasing nutritional yeast will enhance the cheese flavor, while extra salsa will increase the heat.
Step #3: Pour into a serving dish and enjoy! Note: Option to heat mixture before serving, or serve at room temperature.
#7 The Best Ever Basic Guac Recipe
Seriously, this guac is the best EVER. All you need is 5 simple ingredients and 5 minutes or less. Truly, it’s that easy! It pairs perfectly with tacos, nachos, buddha bowls, and salads. And of course, it’s the perfect dip for any chip or veggie!
- 3 medium avocados, ripe
- 1 medium tomato, diced
- ¼ cup red onion, diced
- 1 clove garlic, mashed
- 1 lime, juiced (or sub lemon)
- Sprinkle of salt and black pepper, to taste
- ¼ cup fresh cilantro, chopped
- ¼ – ½ cup fresh mango, chopped
- jalapeño pepper, diced, to taste
Step #1: Slice the avocados lengthwise and remove the pits. Scoop out the flesh and add to a bowl. Mash the avocado with a fork, leaving several large chunks.
Step #2: Mix in the remaining ingredients, including any additional add-ins. Serve and enjoy!
#8 Easy Black Bean Dip
This healthy Cinco De Mayo recipe is protein-packed and completely plant-based. Plus, it’s full of fiber meaning it will help curb cravings and keep you feeling full!
- 2 14 oz. canned black beans, drained and rinsed
- ¾ cup mild to medium salsa
- ½ fresh lime, juiced
- 1 garlic clove, minced
- 1 tsp cumin
- Dash salt and pepper, to taste
- ¼ cup cilantro, chopped (optional)
- 1-2 tbsp olive or avocado oil to thin (may sub water)
Step #1: Add all of the above ingredients, aside from oil, to a high-speed blender or food processor. Puree until smooth. Add 1 tbsp oil (or water) at a time, as needed to thin.
Step #2: Blend until smooth and creamy. Serve and enjoy!
#9 Simple Tomatillo Salsa Verde
Different from traditional salsa, Salsa verde is made with tomatillos and can be served warm or cold. It’s loaded with flavor and makes a light and healthy sauce or side for any main dish like salads, bowls, or grilled protein!
- 1 ½ pounds tomatillos
- ½ cup white onion, chopped
- ¼ cup fresh parsley
- ⅓ cup fresh cilantro
- 1 jalapeno
- 2 cloves garlic, minced
- 1 lime, juiced
- Avocado oil or extra virgin olive oil spray
Step #1: Preheat the oven broiler and line a baking sheet with parchment paper.
Step #2: While the oven is preheating, cut the tomatillos in half and evenly place them face down on the baking sheet. Then add the garlic, onion, and jalapeno to the baking sheet and coat with olive or avocado oil spray. Broil for 5 minutes or until slightly charred.
Step #3: Once charred, remove from oven and let cool. Add all of the ingredients in a food processor or high-speed blender. Blend until smooth.
Step #4: Serve immediately or store in an airtight jar in the fridge for up to one week.
#10 High-Protein Healthy Loaded Nachos
Looking for a protein-packed entree or main dish to serve at your Cinco De Mayo gathering? Look no further than these loaded nachos! Made with shredded chicken or ground turkey, Greek yogurt, avocado, and salsa, they’ll keep you satiated and satisfied without the added calories and fat from excess oil or processed ingredients. And if you want to keep it plant-based, simply sub black beans for the protein and sprinkle with dairy-free cheese!
- 2-3 grain-free tortillas or tortilla of choice (we used Siete foods Cassava tortillas)
- 1 cup dairy-free or low-fat shredded mozzarella cheese
- 4 oz pre-cooked and seasoned shredded chicken breast or ground turkey (sub black beans for vegan)
- 1 cup low-sodium medium salsa of choice
- 1 tsp paprika
- ½ cup Greek yogurt, unsweetened (sub unsweetened Kite Hill Greek-style yogurt for vegan)
- ½ ripe avocado, diced
- 1 lime
To serve (optional)
- Canned green chiles to taste
- Fresh cilantro, chopped
Step #1: Preheat the oven to 350 degrees F
Step #2: While oven is preheating, slice tortillas into 8 equal quadrants. Spray with avocado or coconut oil spray and spread evenly on a baking sheet lined with parchment paper.
Step #3: Bake tortillas in the oven on 350 for 5-10 minutes or until slightly golden
Step #4: Remove from oven and add dairy-free cheese (or cheese of choice), shredded chicken breast, paprika (and any additional spices of choice), and half of the salsa. Place back in the oven for 5 minutes until or until cheese is melted.
Step #5: Remove from oven and top with the remaining salsa, greek yogurt, avocado, optional toppings such as green chiles and cilantro, and a squeeze of fresh lime juice.
Step #6: Option to place back in the oven for a few minutes to heat remaining toppings or serve and enjoy!
#11 Mexican Stuffed Sweet Potatoes
We love a good stuffed sweet potato, and this hearty FitOn PRO dish is no exception! This easy-prep recipe is perfect for any holiday. It can even be prepared ahead of time (and heated up the day of) to make your Cinco De Mayo that much easier. Serve with veggies, guac, and salsa, or a side salad!
- 2 sweet potatoes
- 2 tbsp olive oil
- ¼ yellow onion, finely diced
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp turmeric
- 1 pinch cinnamon
- 1 cup corn
- 1 basket cherry tomato, diced
- 2 cans black beans, drained and rinsed
- Sea salt and black pepper, to taste
Step #1: Line a baking tray with baking paper and preheat the oven to 350°F.
Step #2: Place the sweet potatoes on the tray. Using a fork, poke holes in each sweet potato. Place the tray in the oven for 45-60 minutes or bake until they’re soft and cooked through.
Step #3: Heat 2 tbsp olive oil in a non-stick frying pan. Add the onion to the pan and sauté for 3-4 mins to soften. Add the spices to the pan and cook for 2 minutes or until fragrant. Add in the corn, tomatoes, and black beans. Season to taste. Cook for 4-5 minutes. Set aside.
Step #4: Remove the cooked sweet potato from the oven and allow to cool for 5-10 minutes. Cut in half and scrape about half of the sweet potato flesh out of the peel using a spoon, leaving enough room for the Mexican bean mix.
Step #5: Fill each sweet potato with the bean mix and return to the oven for a further 10 minutes.
Step #6: Remove from the oven and top each sweet potato with avocado, lime juice, cumin, and fresh chili or jalapenos, if using).
#12 Cilantro Lime Shrimp Tacos
Aside from being tasty and full of flavor, shrimp are low in calories and heavy in protein. All they need is a simple season! Combine them with yummy ingredients like red onion and avocado and load them up in your tortilla of choice.
- 1 lb cooked shrimp, peeled and deveined
- ½ red onion, sliced
- 1 tsp cumin
- ½ chili powder
- ½ tsp sea salt
- 1 tbsp fresh cilantro, chopped
- 1 avocado, sliced
- 1 lime, juiced
- Coconut or avocado oil for cooking
- Gluten or grain-free tortillas of choice (we love Siete tortillas)
Step #1: In a medium-sized bowl, combine the peeled shrimp with the cumin, chili powder, and sea salt and toss until well coated.
Step #2: Heat the avocado or coconut oil in a skillet over medium heat, then add the shrimp and onion. Cook for 2-3 minutes or until warmed through.
Step #2: Add to the center of the tortillas (option to warm tortilla on the skillet first), then top with cilantro, avocado, and a drizzle of lime juice.
Step #3: Repeat above steps for remaining tacos. Serve and enjoy!
#13 Rainbow Mexican Bowls with Guac
Made with cauliflower rice for a lightened-up dish, these plant-based bowls are the ultimate healthy Cinco De Mayo recipe to include on your menu! They’re full of antioxidants, fiber, and phytonutrients, and can be customized for any flavor preference or dietary plan. Swap the black beans for your protein of choice or enjoy rice or quinoa in place of cauliflower.
- 1 small sweet potato, cut into chunks
- 2 tbsp olive oil
- sea salt & black pepper
- 3½ oz mushrooms, sliced
- 1 can black beans, rinsed and drained
- 1 tsp ground cumin
- 1 tsp paprika
- 1 pinch chili flakes
- 2 cups cauliflower rice
- 10 cherry tomatoes, halved
- handful coriander leaves, chopped
- 1 lime, cut into wedges
Step #1: Preheat the oven to 350°F. Line a baking tray with baking paper.
Step #2: Spread the sweet potato across the tray and drizzle with 1 ½ tbsp olive oil. Season with sea salt and black pepper. Roast in the oven for 25 minutes or until golden and cooked through.
Step #3: Meanwhile, prepare the guacamole topping by placing the avocado flesh in a mixing bowl. Use a fork to mash the avocado. Add the lime juice, paprika and red onion, if using, and stir to combine. Season to taste with sea salt and pepper and set aside.
Step #4: Heat the remaining olive oil in a non-stick frying pan. Add the sliced mushrooms, black beans, cumin, paprika and chili flakes to the pan. Sauté for 3-4 minutes or until the mushrooms have softened. If the mixture looks dry, add a small splash of water to the pan. Once cooked, transfer to a bowl and cover to keep warm.
Step #5: Place the frying pan back on the heat and add the cauliflower rice to the pan. Cook for 3-4 minutes until slightly browned. Season to taste.
Step #6: To serve, divide the baked sweet potato, cauliflower rice and mushroom bean mix between two serving bowls. Top with fresh cherry tomatoes, herbs of choice, a dollop of guacamole and lime wedges.
Enjoy This Healthy Cinco De Mayo Menu
From antioxidant-filled drinks to low homemade dips and spreads, it’s easy to enjoy Cinco De Mayo without sacrificing your health and fitness goals! Whether you’re hosting the siesta or heading to a gathering, these healthy Mexican-inspired recipes will be loved by all. Save these recipes and enjoy them all season long!