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Cinco de Mayo Recipes: How to Have a Fit Fiesta!

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By: Erin Coleman, B.S. - Nutritional Science, R.D., L.D.,

Writer, The Fit Father Project & Fit Mother Project

Cinco de Mayo recipes

If you're in search of mouth-watering, festive Cinco de Mayo recipes, you're not alone, as many people look forward to this celebration each year.

Especially since last year's Cinco de Mayo fell on a Taco Tuesday … and we were all in lockdown due to the pandemic.

Needless to say, this year's fiesta will be a lot more festive!

But, you don't want to go crazy with all the cheesiness and saltiness that comes with a lot of traditional Cinco de Mayo dishes.

Instead, prepare these nutritious and delicious Cinco de Mayo recipes and have a fit fiesta!

Want some more great dishes for the warmer months ahead? Check out these healthy summer recipes!

8 Fit and Festive Cinco de Mayo Recipes

Chicken Quinoa Burrito Bowls

Cinco de Mayo doesn't have to mean unhealthy eating.

Choose this chicken quinoa burrito bowl recipe that's simple to prepare!

Ingredients

  • 1 tablespoon of finely chopped chipotle peppers
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of ground cumin
  • 1 pound of boneless chicken breasts
  • 1/4 teaspoon of salt
  • 2 cups of cooked quinoa
  • 2 cups of shredded lettuce
  • 1 cup of canned pinto beans, rinsed
  • 1 avocado, diced
  • 1/4 cup of pico de gallo or other salsa
  • 1/4 cup of shredded cheese
  • Lime wedges for serving

Instructions

  • Preheat your grill to medium-high heat.
  • Combine chipotles, garlic powder, cumin, and oil in a small bowl.
  • Season the chicken with salt on the grill rack.
  • Grill the chicken for 5 minutes.
  • Turn it, brush it with the chipotle glaze, and continue cooking the chicken until it reaches an internal temperature of 165 degrees Fahrenheit (about 3-5 more minutes on the grill).
  • Cut the chicken into bite-sized pieces.
  • Assemble each of the 4 burrito bowls with 1/2 cup of quinoa, 1/2 cup of lettuce, 1/2 cup of chicken, 1/4 avocado, 1/4 cup of beans, 1 tablespoon of pico de gallo or another salsa, and 1 tablespoon of cheese.
  • Serve and enjoy with friends and family!

Servings: 4

Healthy Chili Con Queso

Try a healthy version of chili con queso as a favorite Cinco de May recipe this season!

Ingredients

  • 2 teaspoons of olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup of light-colored beer
  • 1 1/2 cups of milk, divided
  • 3 tablespoons of cornstarch
  • 1 3/4 cups of shredded cheese
  • 10-ounce can of diced tomatoes with green chilies
  • 2 tablespoons of lime juice
  • 1 teaspoon of salt
  • 1 teaspoon of chili powder
  • Cayenne pepper to taste
  • 1/4 cup of sliced scallions
  • 2 tablespoons of chopped cilantro

Instructions

  • Heat the oil in a large pan over medium heat.
  • Add onions and garlic and cook, stirring, until soft and slightly brown (about 4 to 5 minutes).
  • Add the beer and cook about 1 minute more.
  • Add 1 cup of milk and bring the mixture to a simmer.
  • Whisk in the remaining 1/2 cup of milk along with cornstarch in a bowl.
  • Add it to the pan and cook, stirring continuously, until the mixture thickens (about 1-2 minutes).
  • Reduce the heat to low, add cheese, stir, and cook until the cheese melts.
  • Stir in drained tomatoes, salt, lime juice, chili powder, and cayenne pepper.
  • Serve the queso warm, garnish it with cilantro and scallions if you'd like, and enjoy this delicious Cinco de Mayo recipe!

Servings: 16

Keto Taco Cups

If you love tacos but want to watch your carb intake, consider this keto taco cups recipe in place of traditional tacos!

Ingredients

  • 2 cups of shredded cheddar cheese
  • 1 tablespoon of olive oil
  • 1 small onion, chopped
  • 3 cloves of garlic, minced
  • 1 pound of very lean, organic ground beef
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of paprika
  • Salt and pepper to taste
  • Sour cream for serving
  • Diced avocados for serving
  • Fresh cilantro for serving
  • Chopped tomatoes for serving

Instructions

  • Preheat your oven to 375 degrees Fahrenheit.
  • Line a large baking sheet with parchment paper.
  • Spoon 2-tablespoon portions of cheese a few inches apart on the baking sheet.
  • Bake the cheese for about 6 minutes or until bubbly and the edges turn golden brown.
  • Let the cheese cool on the baking sheet for 1 minute.
  • Grease the bottom of a muffin tin with cooking spray.
  • Place melted cheese slices on the bottom of each muffin tin.
  • Use your hands or another muffin tin to mold the cheese around the tin.
  • Heat oil in a large skillet over medium heat.
  • Add the onion and cook, stirring until softened (about 5 minutes).
  • Stir in the garlic and add ground beef, breaking it up with a wooden spoon.
  • Cook the mixture until the beef is no longer pink (about 6 minutes) and drain any remaining fat.
  • Place meat in the skillet and season it with cumin, chili powder, salt, pepper, and paprika.
  • Transfer the cheese cups to a serving platter and fill them with the cooked ground beef mixture. Top with avocado, cilantro, sour cream, and tomatoes.
  • Serve and enjoy!

Servings: 12

Refreshing Guacamole

No Cinco de Mayo is complete without a refreshing guacamole recipe!

Ingredients

  • 4 ripe avocados
  • 1/2 cup of fresh chopped cilantro
  • 1/3 cup of chopped red onion
  • 1/4 cup of lemon juice or lime juice
  • 1 tablespoon of olive oil
  • 1/2 teaspoon of salt
  • Pepper to taste
  • Chipotle powder to taste (optional)

Instructions

  • Mash the avocados in a medium-sized bowl.
  • Add cilantro, lime or lemon juice, onion, salt, pepper, and oil. Stir to combine.
  • Season the guacamole with chipotle powder if you'd like.
  • Serve and enjoy!

Servings: 12

Chicken Tortilla Soup

Serve this chicken tortilla soup recipe as an appetizer, or a main dish if you prefer, this Cinco de Mayo!

Ingredients

  • 1 pound of skinless, boneless chicken breasts
  • 1 pound of skinless, boneless chicken thighs
  • 4 large (4 cups) of tomatoes, diced
  • 1/2 red onion, diced
  • 1/2 yellow onion, diced
  • 3 garlic cloves, minced
  • 3 cups of chicken broth (use low-sodium as needed)
  • 1/2 jalapeno pepper, minced
  • 1 1/2 teaspoons of ground cumin
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of dried basil
  • 1/2 teaspoon of dried oregano
  • 1/4 teaspoon of cayenne pepper
  • 1 tablespoon of lime juice plus more for garnish
  • 1 1/2 cups of fresh or frozen corn
  • 2 tablespoons of fresh cilantro, chopped
  • 1/2 avocado, sliced

Instructions

  • Place the chicken into a slow cooker.
  • Top it with onions, tomatoes, chicken stock, garlic, jalapeno, salt, pepper, cumin, paprika, chili powder, basil, cayenne, oregano, corn, lime juice, and cilantro. Mix well.
  • Cover the mixture and cook it on low heat for 5-6 hours or on high heat for 3-4 hours.
  • When the chicken is tender and you can easily pull it apart, remove it from the pot and shred it with your fingers or two forks.
  • Return the chicken to the pot and stir.
  • Place the soup in six bowls, top with avocado slices, and squeeze additional lime juice over the top if you'd like.
  • Serve and enjoy with your loved ones!

Servings: 6

Slow Cooker Burrito Bowls with Cauliflower Rice

Wow your friends and family with this healthy chicken burrito bowl recipe as a top Cinco de Mayo recipe this season!

Ingredients

  • 1 pound of boneless, skinless chicken breasts (about 2)
  • 1 pound of boneless, skinless chicken thighs (about 6)
  • 1 yellow onion, diced
  • 1/2 jalapeno pepper, diced
  • 8-ounce can of tomato sauce
  • 14.5-ounce can of diced tomatoes
  • 2 teaspoons of dried oregano
  • 2 teaspoons of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of paprika
  • 1/4 teaspoon of cayenne pepper

Cauliflower Rice Ingredients

  • 1 large head of cauliflower
  • 1 tablespoon of olive oil
  • 1 1/2 teaspoons of sea salt
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of garlic powder

Additional Ingredients

  • 15-oz can of black beans, drained
  • 2 tomatoes, diced
  • 2 avocados, diced
  • Lime wedges (optional)
  • A dollop of plain Greek yogurt (optional)

Chicken Instructions

  • Combine the chicken thighs, chicken breasts, onion, canned tomatoes, tomato sauce, 2 teaspoons of salt, oregano, 1 teaspoon of black pepper, chili powder, cumin, paprika, 1/2 teaspoon of garlic powder, and cayenne pepper in a slow cooker.
  • Cover the mixture and cook it on a low setting for 4-6 hours or a high setting for 2-3 hours.
  • When the chicken is tender and you can pull it apart, remove it from the slow cooker and shred the chicken with two forks or your fingers.
  • Combine the drained beans with some juices from the slow cooker to heat them up and add flavor.
  • Return the chicken to your slow cooker and mix it with the remaining juices.

Cauliflower Rice Instructions

  • Break the cauliflower into florets.
  • Place it in a food processor to create tiny rice-sized cauliflower pieces.
  • Heat olive oil in a pan over medium-high heat.
  • Add the cauliflower rice and cook, stirring occasionally, until it's tender and lightly golden (about 7-10 minutes).
  • Add salt, pepper, and garlic powder to the cauliflower and mix well.
  • Place the cauliflower rice in a bowl, along with shredded chicken, beans, diced tomatoes, and diced avocado.
  • Top each bowl with Greek yogurt if you'd like and garnish it with lime wedges.
  • Serve and enjoy this flavorful Cinco de Mayo recipe with friends and family!

Servings: 6

Sweet Potato Nachos

Serve this savory sweet potato nachos appetizer as a favorite Cinco de Mayo recipe this season!

Ingredients

  • 3 large sweet potatoes, finely sliced
  • 1 tablespoon of olive oil
  • 1 1/2 teaspoons of salt
  • 1 teaspoon of black pepper
  • 4 boneless, skinless chicken breasts
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of paprika
  • 1/4 teaspoon of cayenne pepper
  • 2 tablespoons of chopped fresh cilantro
  • 2 tablespoons of diced red onions
  • 1/4 cup of grated jack cheese
  • 1/2 cup of sliced black olives
  • 1/2 cup of diced avocados
  • Salsa verde

Instructions

  • Preheat your oven to 400 degrees Fahrenheit.
  • Line 2-3 baking sheets with parchment paper.
  • Slice the sweet potatoes very thin.
  • Place the potatoes in a large bowl and add salt, pepper, and olive oil. Toss the mixture to coat evenly.
  • Put the potato slices on a baking sheet and bake in the oven for 8-10 minutes. Flip over the potatoes and cook them for an additional 6-8 minutes or until crisp.
  • While the potatoes are in the oven, combine together salt, black pepper, cumin, garlic powder, cayenne pepper, and paprika. Use the mixture to season the chicken on all sides.
  • Heat the olive oil over medium-high heat in a large skillet.
  • Add the chicken and cook it, flipping occasionally, until browned (about 4-6 minutes per side).
  • Remove chicken from the skillet and let it cool before shredding it with two forks.
  • Set your oven to 350 degrees Fahrenheit.
  • Line a casserole dish with a layer of crispy sweet potato chips.
  • Sprinkle half of the cheese, chicken, and olives on the chip layer. Repeat with the remaining ingredients to create another layer.
  • Bake the mixture in the pan, uncovered, until the cheese melts (about 6-8 minutes).
  • Top the nachos with fresh cilantro, diced avocados, diced red onions, and salsa verde if you'd like.
  • Serve and enjoy this Cinco de Mayo recipe with family and friends!

Servings: 6

Quinoa Taco Stackers

Kids and adults alike will love this unique, quinoa taco stackers recipe!

Bring it to parties or make it for your spouse and kids this Cinco de Mayo!

Quinoa Ingredients

  • 1 cup of uncooked quinoa
  • 2 cups of chicken broth (use low-sodium if you'd like)
  • 1/4 teaspoon of salt

Taco Meat Ingredients

  • 1 tablespoon of olive oil
  • 1/2 of a yellow onion, diced
  • 1/4 teaspoon of salt
  • 1/8 teaspoon of black pepper
  • 1/8 teaspoon of garlic powder
  • 1 pound of ground buffalo, organic lean ground beef, or lean ground turkey
  • 1 1/2 tablespoons of tomato paste
  • 1/4 teaspoon of ground cumin
  • 1/8 teaspoon of paprika
  • 1/8 teaspoon of chili powder
  • 1/8 teaspoon of cayenne pepper
  • 1/ 8 teaspoon of dried oregano

Other Ingredients

  • 15-once can of black beans, drained
  • 15-ounce can of olives, sliced
  • 1/2 cup of grape tomatoes, halved
  • 1/3 cup of shredded cheddar cheese

Instructions

  • Combine the quinoa with chicken broth and sea salt in a saucepan. Bring the mixture to a boil over high heat. Reduce the heat to low and cook, uncovered, for 15-20 minutes until the liquid gets absorbed. Fluff the quinoa with a fork and set it aside.
  • Heat olive oil over medium-high heat in a skillet. Add diced yellow onion and cook until it becomes tender (about 4-6 minutes).
  • Add the meat and break it into small crumbles.
  • Season the meat with cumin, salt, black pepper, paprika, garlic powder, chili powder, oregano, cayenne pepper, and tomato paste. Stir the mixture well.
  • Cook the meat until browned (about 6-8 minutes).
  • Stack all ingredients inside 4 mason jars. Begin with a layer of cooked quinoa and top it with black beans, seasoned meat, olives, tomatoes, and shredded cheese.
  • Serve the taco stackers right away or store them in your refrigerator for up to 4-5 days.
  • When serving the stackers, top them with sliced avocados and enjoy!

Servings: 4

Go Healthy this Cinco de Mayo!

Cinco de Mayo recipes don't have to cause you guilt or make you pack on pounds, as many Cinco de Mayo-themed dishes are loaded with nutritious ingredients.

Examples include quinoa, lean ground turkey, chicken, tomatoes, other vegetables, beans, salsa, avocados, and guacamole!

If you'd like to lose weight, burn fat, get fit, or stay healthy, consider the Fit Mother Project program for busy moms like you!

When you join you receive social support from other fit moms, health coaching from medical experts, custom meal plans, fat-burning workouts, weekly newsletters, recipes, and more!

In addition to preparing healthy Cinco de Mayo recipes for family and friends, try a free Fit Mom Jumpstart today!

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Erin Coleman

Writer, The Fit Father Project & Fit Mother Project

Erin Coleman is a registered and licensed dietitian with over 15 years of freelance writing experience.

She graduated with her Bachelor of Science degree in nutritional science from the University of Wisconsin-Madison, and completed her dietetic internship at Viterbo University in La Crosse, Wisconsin.

Prior to beginning her career in medical content writing, Erin worked as Health Educator for the University of Wisconsin-Madison Department of Internal Medicine.

Her published work appears on hundreds of health and fitness websites, and she’s currently working on publishing her first book! Erin is a wife, and a Mom to two beautiful children.

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If you’re a busy mom who wants to finally lose weight, get healthy, and actually keep the pounds off for good, this is the simple program you’ll love sticking to…

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