GET A FREE 7 DAY TRIAL OF OUR CSE+ APP

FREE SHIPPING ON US ORDERS $100+

Cinco de Mayo Recipes

We're not mad about Cinco de Mayo falling the day after Taco Tuesday 'cuz that  just means we'll be eating tacos TWO days in a row! 🌮🌮 Here's our fave taco and taco-inspired recipes (in case you want to celebrate Cinco de Mayo all week 😂). Seriously tho', you can't go wrong with these tacos, taco salad, tostadas, or burritos. 😋 

Honey Garlic Mahi Tacos

Makes 4 servings
11.5F / 42C / 19P / 5g fiber

- 2 Tbs. raw honey
- 1 ½ Tbs. taco seasoning
- 1 ½ tsp. minced garlic
- 1 Tbs. coconut oil
- ¼ tsp. sea salt
- 10 oz. uncooked mahi mahi
- 8 corn tortillas (6-inch)

Cilantro-Lime Rice:

- ½ cup cooked brown rice (3 Tbs. uncooked)
- 1 cup cauliflower rice, raw, frozen
- 1 tsp. olive oil
- ½ Tbs. lime juice
- Pinch of lime zest
- 1 Tbs. cilantro

Toppings:

- 1 cup chopped green cabbage
- 4 Tbs. Cashew Sour Cream (recipe in Food Prep Guide)
- 4 Tbs. salsa
- 1 lime, cut into wedges


1. Add the honey, taco seasoning, garlic, melted coconut oil and sea salt to a bowl. Add the mahi to the bowl and toss until well coated. Let marinate while preparing rice.
2. Prepare the brown rice and cauliflower rice according to the directions on the package. Once fully cooked, combine the two rices and stir in the olive oil, lime juice, lime zest and chopped cilantro. Weigh the rice mixture and divide by four to get the amount needed to fill one serving. Keep warm.
3. Add the mahi and marinade to a grill pan or cast iron skillet over medium/high heat. Cook about 4-5 minutes per side or until the fish is just cooked through and opaque. Divide into four portions and keep warm.
4. Place the tortillas on a skillet over medium/high heat. Spray the tortillas with cooking spray on one side, flip and spray the other side. Cook until heated through.
5. For each serving, divide ¼ of the mahi between two tortillas. Top each tortilla with ⅛ cup green cabbage, ½ Tbs. Cashew Sour Cream, ½ Tbs. salsa and lime juice. Enjoy the Cilantro-Lime Rice on the side.

Taco Salad

Makes 4 servings
350 calories / 13F / 33C / 25P

- 10 oz. lean ground beef
- 1 cup yellow onion
- 2 Tbs. taco seasoning
- 8 cups green leaf lettuce
- 1 cup black beans, rinsed and drained
- 1 cup corn
- 1 cup tomatoes
- 4 Tbs. Low-fat Mexican shredded cheese
- ½ cup plain Greek yogurt
- ½ cup salsa
- Green onions, sliced

1. Brown ground beef and onions together in a frying pan over medium/high heat. Add taco seasoning. Remove from heat. Weigh the meat mixture and divide the weight by 4 to get the amount needed to fill one serving.
2. Assemble each salad by piling up 2 cups lettuce, ¼ of the meat mixture, ¼ cup beans, ¼ cup corn, ¼ cup tomatoes, 1 Tbs. cheese, 2 Tbs. Greek yogurt and 2 Tbs. salsa. Use Greek yogurt and salsa as the dressing and green onions to garnish.

Rotisserie Chicken Tacos

Makes 4 servings
345 calories / 11F / 36C / 25P

- 10 oz. rotisserie chicken, shredded
- 1-2 Tbs. taco seasoning
- 8 corn tortillas
- 4 Tbs. low-fat shredded mozzarella cheese
- 4 clementine oranges

Toppings per serving:

- ½ cup shredded lettuce
- 1 Tbs. guacamole
- 2 Tbs. Pico De Gallo
- 1 Tbs. cashew sour cream {see food guide}
- ½ lime, juice of
- Cilantro

1. Preheat oven to HI broil.
2. Shred chicken in a bowl and stir in taco seasoning. Lay tortillas out on a pan and fill each 2 tortillas with 2.5 oz. chicken and 1 Tbs. mozzarella cheese. Place in the oven and broil for 3 minutes or until cheese is melted.
3. Remove from oven and add toppings. Enjoy 1 clementine on the side.

Salsa Verde Bean Burritos

Makes 4 servings
350 calories / 13F / 40.5C / 18.5P / 14.6g fiber

- 4 oz. yellow bell pepper
- 2 oz. yellow onions
- 2 cups white cannellini beans, canned
- 4 oz. Miyoko's Creamery Fresh Vegan Mozzarella
- 1 cup salsa verde green salsa
- 4 pieces Joseph’s Flax, Oat Bran, & Whole Wheat Lavash Bread

Toppings per serving:

- 15g avocado
- 1 cup shredded lettuce
- Fresh cilantro, to garnish

1. Chop the bell pepper and onions. Grease a small frying pan with cooking spray and place over medium heat. Add the bell peppers and onion. Sauté until tender and fragrant. Remove from heat.
2. Drain and rinse the beans then add them to a mixing bowl with the vegan mozzarella, salsa verde, bell pepper and onions. Smash the beans and the cheese and mix until well combined. Weigh the mixture and divide by four to get the amount needed to fill one serving.
3. Place one serving of the bean mixture into each Lavash. Roll up tight and place on a greased skillet or frying pan over medium heat. Cook on each side until browned and crispy. Top each burrito with a cup of lettuce, 15g avocado and fresh cilantro. Enjoy!

Black Bean Tostadas

Makes 4 servings
350 calories / 12F / 34C / 27P / per serving

- 8 corn tortillas
- 2⁄3 cup black or refried beans
- 4 tsp. taco seasoning
- 1 red bell pepper
- 8 oz. grilled chicken breast (10.6 oz. raw)
- 2 green onions, chopped
- 8 Tbs. low-fat, shredded mozzarella cheese

Toppings:

- Shredded lettuce
- 8 oz. guacamole
- 4 Tbs. nonfat, plain Greek yogurt
- 4 Tbs. salsa
- 1 lime, juice of
 

1. Grill or cook chicken according to the directions in the Food Prep Guide.
2. Preheat oven to 375 degrees.
3. Line a baking sheet with foil. Spray foil with cooking spray. Lay tortillas in a single layer on foil and spray tops with cooking spray. Sprinkle tops of tortillas with taco seasoning. Bake for 8 minutes.
4. Drain and rinse the beans. Place on a plate and microwave for 30-45 seconds. Mash with a fork, then spread a rounded tablespoon onto each warm tortilla. Slice the bell peppers, grilled chicken and green onions. Layer the bell peppers evenly on tortillas and top each one with 1 oz. grilled chicken, 1 Tbs. shredded cheese
and green onions.
5. Return to oven for another 8 minutes. Enjoy 2 tostadas per serving. Serve warm with shredded lettuce, 2 oz. guacamole, 1 Tbs. plain Greek yogurt, 1 Tbs. salsa and a squirt of lime juice.