Written by Kelly Jones, MS, RD, CSSD, LDN from eatreallivewell.com
In our house, Mexican Food is on the regular menu. I choose tacos and burritos most often while Tim can’t resist huevos rancheros or nachos. When Cinco de Mayo rolls around, we typically plan which Mexican restaurant we’ll be headed to in Philly. This year, with baby Cooper at home, we’ll be relying on some of our favorite recipes, including new ones from this list of my fellow dietitian’s favorites, below.
Dips, Appetizers and Sides
I made these Black Bean Polenta Cakes for the first time for Tim’s birthday a few years ago. They’re a great app for a crowd but you could also make a larger version and enjoy as a meal.
Kaleigh McMordie, MCN, RDN, author of livelytable.com, shares a similar love for this cuisine and says “Mexican food is my absolute favorite! I could eat it every day (and sometimes do)! It could be because I’m from Texas, but you just can’t beat good Mexican food. Recipes like salsa, guacamole, and tacos are easy, nutritious recipes you can whip up any time and use to spice up weeknight meals!”
Enjoy her Hatch Chile Salsa Verde , Classic Gucamole, or her Mexican Ceviche.
Fiesta Lime Black Bean Salsa
“I love this recipe because it can literally be whipped up in 5 minutes and taken to a gathering at the last minute. Plus, it’s always a hit with the guests!”
Muscle and Manna – Josten Fish, RD
“A twist on a traditional guacamole with adding hemp hearts as a Nutrition booster. I love the slightly nutty flavor the hemp hearts add with a boost of protein and Omega’s.”
-Tracee Yablon Brenner, RDN, CHHC Culinary Director at Triad to Wellness.
Cilantro Lime Salsa & Chickpea Guacamole
“Salsa and guacamole are some of my favorite apps. They are super easy to make and provide an abundance of nutrients and healthy fat. I love that you can pair them with raw veggies for extra nutrients. In this recipe for guacamole, I added some chickpeas to get some extra protein.”
-Jeanette Kimszal, RDN, NLC
Rockin Guacamole with Baked Tortilla Chips
“I’m pretty much a purist when it comes to making guacamole and prefer a few simple ingredients. Quality becomes key. I show you how to make your own oil-free baked corn tortilla chips for perfect dipping!”
-Catherine Brown, plant-based chef & culinary nutritionist at A Seat at My Table
The first Mexican recipe I ever posted was for this Easy Homemade Guacamole!
Black Bean Soup
“This delicious black bean soup works great as a meal or appetizer. I love the versatility it offers to personalize toppings from avocado, cilantro, Chile peppers, or sour cream to give it their own personal touch!”
-Laura Lomax, MS, RD, LD Greens & Grains Nutrition
“I’m married to a guy named Taco – how could I not love Mexican food??? These Humpanadas are a simple party-pleasing appetizer to share at your next Cinco de Mayo fiesta!”
– Mandy Enright, MS, RDN, RYT creator of the couples nutrition blog and podcast Nutrition Nuptials
Open Faced Veggie Quesadilla
“I absolutely love Mexican food, maybe a little too much at times! I chose to make a healthier version of a quesadilla that included tons of veggies!”
-Andrea Mathis, MA, RDN, LD
Mexican Street Corn Slaw
– Laura Rutledge
Mexican Cauliflower Rice
“Mexican Cauliflower Rice is a great light side dish to go alongside some heavier Tex-Mex favorites like enchiladas, tacos or Mexican lasagna. This makes it a whole lot easier to make half your plate veggies and keep your meal balanced! And with only 4 ingredients, it embodies the definition of simple!”
-Jennifer Hunt, RDN, LD at Healthy Inspiration
Mini Black Bean Hummus Burritos
“This is such a simple and fun recipe to serve at a Cinco de Mayo party. Guests will love these miniature burritos!”
-Karman Meyer, RDN, creator of TheNutritionAdventure.com
These Vegetarian Burritos from Layne Leiberman, MS, RD, CDN sound super simple and delicious!
Start your Cinco weekend off with my easy Breakfast Burritos and freeze extra for the work week!
I don’t think tacos can get any easier than these Vegan Tacos from Sharon Palmer, the Plant Powered Dietitian.
“So many delicious, fresh flavors in these fish tacos! They’re made using simple ingredients, and are baked – not battered & fried.”
-Angie Asche MS, RD of Eleat Sports
“I love these Sheet Pan Adobo Lime Portobello Tacos because they’re packed with flavor, loaded with veggies, and cook in 20 minutes. Plus they’re tacos. 😉”
-Lindsey Janeiro, RD at Nutrition to Fit
Kaleigh from Lively Table also has a Blackened Salmon Taco with Pineapple Salsa. It’s high on my list of tacos to try!
My favorite freezer prep Mexican meal are these lentil taco burgers.
Shrimp Tacos with Watermelon & Pineapple Salsa
“Tacos are my favorite form of mexican food because they are so versatile, and easy to load with veggies and proteins of your choosing (vegetarian and non-vegetarian). I love adding shrimp because it goes well with so many flavors!” -Sarah Schlichter, MPH, RDN of bucketlisttummy.com
“Everyone should have authentic Mexican tacos in their life including vegans! These vegan tacos will satisfy even the tastebuds of meat lovers and we were sure to include the iconic flavors of al pastor tacos.”
–Jennifer Rodriguez, RDN, LDN – Food is Vida’s Bilingual Vegan Dietitian
These lentil tacos are a taco tuesday staple in my house!
Chilaquiles with Chicken and Queso Fresco
“I was born and raised in Los Angeles, so Mexican food has always been a part of my life and my favorite type of cuisine to eat at restaurants. Chilaquiles are typically made with fried chips, but I was able to healthify this dish by using baked chips.”
-Lindsey Pine MS, RDN, CSSD, CLT Owner, TastyBalance Nutrition