Cool Recipes for Cinco de Mayo

CHICKEN AVOCADO BURRITOS

They wrapped these chicken and avocado burritos in cassava flour tortillas, making them gluten-free and Paleo-friendly. An easy, healthy, delicious burrito!

There’s so much you can do with these cassava flour tortillas, but today, we’re making chicken and avocado burritos. You don’t have to grill them but trust me, they taste mighty fine if you do.

The inside ingredients of these chicken and avocado burritos are pretty straightforward. You’ve got grilled chicken (though you could also use shredded or rotisserie chicken), avocados, Verde salsa (also known as green sauce), cilantro, and grilled onions and peppers.

I’ve also added some organic Monterey Jack cheese to mine and sour cream, but for my dairy-free folks, you can keep these chicken burritos 100% dairy-free. Just make some cashew sour cream. You won’t be missing the cheese, promise.

SWEET CASHEW CREAM

Add 2 tbsp maple syrup

Add 1 tsp vanilla extract

SAVORY CASHEW CREAM

Add 1/2 tbsp lemon juice

Add 2 garlic cloves

Add herbs and spices (such as paprika, onion powder, cumin, cilantro, dill, dijon mustard, and ground pepper)

Optional: You can use vegetable broth in place of the water and nutritional yeast to give it a cheesy flavor

CASHEW SOUR CREAM

Add 1 tbsp lemon juice

Add 1-2 tsp apple cider vinegar

MEXICAN BLACK BEAN PIZZA

Use corn or flour tortillas to start. It’s all about replacing commercial-grade refried beans with a mixture of organic black beans (beans chopped or blended for spreading), shallots, and cumin—which results in tons more flavor. Then, top the beans with zucchini slices, grape tomatoes, red onion, and a sprinkle of feta cheese.

I toss it back in the oven for a few minutes to warm everything up, but if you’re in a hurry to eat (I totally get it), you can skip this step. Before serving, I add a few slices of avocado, and some fresh cilantro, and season with salt and pepper. This vegetarian Mexican pizza is fresh, flavorful and healthy. Much improved, wouldn’t you say?

MEXICAN RICE

This easy Mexican rice recipe turns your basic white rice into a vibrant and flavorful side dish. It’s a simple combination of onion, bell peppers, garlic, jalapeno, tomato sauce, broth and spices that transforms into fluffy, zesty rice. Pair it with seared seafood, grilled chicken, or tacos for the ultimate Mexican-inspired meal. Chili powder instead of jalapenos for less spicy.

INGREDIENTS

1 tablespoon olive oil

1 small onion, diced

2 garlic cloves, minced

1/2 red bell pepper, diced

1 small jalapeno, seeded and finely diced

1 cup long-grain white rice

1/2 teaspoon cumin

salt, to taste

8 ounces tomato sauce

1 cup vegetable or chicken broth

2 tablespoons finely chopped cilantro, for garnish

INSTRUCTIONS

Thoroughly wash and drain the rice with a fine-mesh sieve.

Heat the oil in a large saucepan over medium-high heat. Add the onions, garlic, bell pepper, and jalapeno and sauce for 1-2 minutes, or until the onions become translucent.

Add the rice and saute until it’s lightly toasted and golden brown, about 2 minutes.

Add in the cumin, salt, tomato sauce and chicken broth, then stir everything together.

Bring the mixture to a boil, cover, reduce the heat to low and simmer until rice is cooked all the way through, about 15 minutes.

Remove the rice from the heat and use a fork to fluff it up.

Garnish with chopped cilantro and serve immediately.

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TACO SEASONING

INGREDIENTS

1 tbsp chili powder

1 tsp ground cumin

1 tsp garlic powder

1/2 tsp paprika (or smoked paprika)

1/2 tsp oregano

1/2 tsp salt

1/4 tsp black pepper

pinch of red pepper flakes or cayenne pepper, optional

chopped onions

INSTRUCTIONS

Mix all the spices together in a bowl. Use immediately or store in an airtight container.

FAJITA SEASONING

INGREDIENTS

1/2 tablespoon chili powder

1/2 tablespoon ground cumin

1 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon pepper

SHRIMP TACOS

INGREDIENTS

Shrimp

1 lb large raw shrimp, shells removed and deveined

2 tbsp olive oil

1/2 tsp chipotle powder

1/2 tsp cumin powder

salt and pepper, to taste

Slaw

8 oz bacon

1/4 medium green cabbage

2 cups not packed cilantro leaves

2 tbsp olive oil

3 tbsp lime juice

1/2 tsp salt

1/2 tsp pepper

Tortillas

1 recipe Cassava Flour Tortillas, or other tortillas

Garnish

1-2 avocados

limes wedges

extra cilantro

lime Crema, optional

INSTRUCTIONS

Cut the bacon into 1/2-inch pieces and cook in a saute pan on medium heat until cooked through. Use a slotted spoon to remove the bacon to a paper towel, to drain and cool. Alternatively, you can cook the bacon in the oven.

Thinly slice the cabbage and add to a mixing bowl. Roughly chop the cilantro leaves and add to the mixing bowl along with the bacon, olive oil, lime juice, salt and pepper. Stir to combine and set aside.

In a separate mixing bowl, add the shrimp, olive oil, and spices. Toss to combine.

Heat a saute pan on medium heat and cook the shrimp for 1-2 minutes on each side, or until cooked through. Alternatively, you can grill the shrimp.

Assemble the tacos by adding several pieces of shrimp and topping them with a spoonful of slaw and a few slices of avocado.