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Cinco de Mayo Party
Confession. I love Mexican food. LOVE. While certainly not healthy, there is nothing I enjoy more than sitting with a friend and having some chips, guacamole, salsa and queso over margaritas. I am currently in the middle of a Whole 30 so I won’t be having any of those moments anytime soon. 😉
So, for those not completing a Whole 30, Cinco de Mayo is around the corner…and it’s on a Saturday. In the event you have been thinking about hosting a little Spring soiree, then this is the perfect time. I have created this festive setup and accompanying recipes that are perfect for a casual weekend gathering.
These dishes have a beautiful Mexican print…while you cannot tell from the photo, they are melamine so they won’t break! Perfect for outdoor entertaining. There are multiple items in this Del Sol collection and I mixed with some solid blue pieces and added some succulents to finish it off.
For food, my original guacamole and margarita recipes are essential. If prefer to prepare margaritas in a pitcher so your guests can serve themselves, then I would recommend the margarita mixes from Williams Sonoma…their classic recipe is delicious and they offer skinny versions and fun flavors as well. Be sure to offer a non-alcoholic option like lime Perrier for those who will not be drinking.
If you want a delicious taco recipe, try this one..I discovered it on Pinterest and it is packed with flavor, color and texture.
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Chili Lime Tacos with Pineapple Salsa
Chili Lime Chicken
1 pound chicken breasts pounded to 1/2 inch thickness
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon brown sugar
fresh-squeezed lime juice from 1 lime (about 2 tablespoons)
lime zest from 1 lime
In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature before cooking. If chicken has been refrigerated, let sit at room temperature for 15-30 minutes.
Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook for 3-5 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes, until chicken is cooked through. Remove to a cutting board and wait 5 minutes before slicing.
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Avocado Crema
1 medium avocado
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Add all the ingredients to your blender and blend until smooth, scraping sides down as needed. You can make 4 hours ahead of time and refrigerate in an airtight container.
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Pineapple Salsa
1/2 ripe pineapple, trimmed and sliced
1 large red bell pepper, seeded and quartered
1/2 small red onion, peeled and cut in half
1 whole jalapeno
1/2 cup loosely packed cilantro, finely chopped
1 tablespoon lime juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
salt and pepper to taste
olive oil
Dice the pineapple, bell pepper, red onion, jalapeño and cilantro (I use my Vidalia Chop Wizard) and combine with remaining ingredients in a large bowl. Can be served immediately or chilled.
To assemble, melt cheese (I used queso blanco) on tortillas in the microwave or stovetop then top with chicken, salsa and avocado crema. Garnish with cilantro, lime, avocado slices and cheese!
source: www.carlsbadcravings.com
Get ready to have some Cinco de Mayo fun!!!
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Bisous,
Rebecca
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