Healthy Eating

13 Of The Absolute Best Cinco De Mayo Recipes

From healthy drinks to a healthier spin on traditional nachos, dips, and more, you’ll want to enjoy these recipes all spring & summer long.

By: Lexy Parsons

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 Mocktail

While margaritas are the unofficial drink of Cinco De Mayo, who said your blended beverage had to be alcoholic? Not only is this naturally sweetened, paleo-friendly margarita a much healthier alternative to traditional margaritas (often full of sugar and calories), but it’s also booze-free and made without guilt — a reason to celebrate!

Serves: 3-4


  • 4 cups frozen mango
  • 2 – 2 ½ limes, freshly juiced 
  • 1 ½ cups raw coconut water (such as harmless harvest)
  • Ice

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, and ice 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.

Serves: 1


  • 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 Alcohol-Free Sangria

Loaded with fresh fruit and antioxidants, this light and refreshing recipe will be on repeat all spring and summer long. 


  • 2 cups pure unsweetened pomegranate juice 
  • 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 for at least 6 hours. 

Step #4: Remove from the fridge and serve with or without fruit. Enjoy!

#4 Spicy Non-Alcoholic Skinny Paloma

Skip the pre-made margarita mix for this low-sugar, booze-free skinny Paloma! It’s refreshing, has a subtle kick, and is perfectly balanced with a hint of acidity and all-natural sweetness. Serve with your sparkling base of choice, and optional tajin rim!


  • 6 ounces fresh grapefruit juice
  • 1 tbsp lime juice
  • 1-2 tsp honey or agave (optional)
  • Sliced jalapeno, to serve (optional)
  • Sparkling water or kombucha to serve (optional)
  • Ice

Tajin Lime Salt Rim (optional)

  • 1 tsp tajin
  • 1 tsp sea salt
  • Freshly squeezed lime juice


Step #1: Mix the grapefruit juice, lime, and optional sweetener in a cocktail shaker. 

Step #2: Meanwhile, prep the tajin rim, if using. First, add the tajin and sea salt to a small plate and lightly mix to combine. Then, using a sliced lime, rim each glass with lime juice. Dip the lime-rimmed glass into the spice mixture to coat and fill the glass with ice, if desired.

Step #3: Pour the shaken mocktail mixture into the rimmed glass, adding optional 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 Refreshing Lime Guacamole

Seriously, this guac is the best EVER. All you need is a handful of 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!


  • 2 avocados, halved and pit removed
  • 1 lime, juiced
  • 1 tsp ground cumin
  • 1 clove garlic, minced
  • 3 tbsp red onions, chopped
  • Paprika, to taste
  • 2 tbsp cilantro, chopped
  • Sea salt & black pepper, to taste


Step #1: Add the avocado flesh to a mixing bowl and mash.

Step #2: Add the remaining ingredients and mix well.

Step #3: Best served fresh, but if using for later, store in an airtight container in the fridge for 2-3 days.

#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.

Mexican-Inspired Mains  

#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
  • Fresh cilantro, chopped


Step #1: Preheat the oven to 350 degrees F. 

Step #2: While the 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 at 350 for 5-10 minutes or until slightly golden.

Step #4: Remove from oven and add cheese, shredded chicken breast, paprika, and half of the salsa. Place back in the oven for 5 minutes or until the cheese is melted.

Step #5: Remove from the 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 Protein-Packed 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!

Serves: 4


  • 4 sweet potatoes
  • 1 cup lentils, cooked
  • 2 avocados
  • 2 tbsp pumpkin seeds
  • 2 tbsp fresh parsley, chopped
  • 1 tsp crushed red pepper
  • Sea salt & black pepper, to taste
  • 3 tbsp lemon juice
  • 2 tbsp tahini
  • ¼ cup warm water
  • 1 tsp ground cumin
  • 1 tsp garlic powder


Step #1: Start by preheating the oven to 180°C or 350°F and line a baking tray with parchment paper.

Step #2: Place the sweet potatoes evenly on the tray, and using a fork, poke holes in each sweet potato. Bake for 45-60 minutes or until the sweet potatoes are soft and cooked through.

Step #3: While the sweet potatoes are cooking, add the avocados to a bowl with salt and pepper and mash. Set aside.

Step #4: Make the dressing by adding the lemon juice, tahini, water, cumin, garlic, salt, and pepper to a mixing bowl and whisk. Set aside.

Step #5: Once the sweet potatoes are cooked, remove them from the oven and allow them to slightly cool before cutting in half. Scrape half of the sweet potato flesh out, add the cooked lentils and add back to the oven for another 5 minutes.

Step #6: Remove sweet potato and top with avocado, pumpkin seeds, chopped parsley, and red pepper flakes.

Step #7: Drizzle with the dressing and enjoy!

#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.

Serves: 2


  • 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 Vegetarian Buttiro Bowls 

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 cup cauliflower rice
  • 1 tbsp coconut oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp taco seasoning
  • 14 oz tofu, extra firm, crumbled
  • 14 oz kidney beans, drained and rinsed
  • 2 tbsp tomato paste
  • Guacamole, to serve
  • Cilantro, to serve


Step #1: Start by heating the coconut oil in a skillet over medium heat. Add the onion and garlic and saute for 2 minutes.

Step #2: Next, add the crumbled tofu, kidney beans, tomato paste, and taco seasoning and stir well to combine.

Step #3: Cook for 2 minutes and then add a tablespoon of water to the pan. Cover and cook for 4 more minutes.

Step #4: Add the cauliflower rice to the bottom of a serving bowl and top with the tofu taco mix.

Step #5: Serve with guacamole and cilantro.

Step #6: Enjoy!

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!