We’ve found some of the tastiest Cinco De Mayo recipes and drinks from across the internet so you can celebrate en la casa (in the house)! We also found some tasty Mexican inspired seafood recipes so you can have a little Outer Banks touch to your feast! So get ready to drink up and chow down with our Cinco De Mayo recipes!
A perfect Margarita fit for Cinco De Mayo!
1 // Fill a cocktail shaker with ice
2 // Add tequila, lime juice, simple syrup, and orange liqueur
3 // Cover and shake until mixed and chilled, about 30 seconds
4 // Use leftover lime to moisten edge of glass
5 // Place salt, sugare, and lime juice mixture on a small plate. Press rimb of glass into mixture to coat rim
6 // Fill glass with ice. Strain margarita into glass and enjoy!
For those who like the simplified margarita with less calories for Cinco De Mayo!
1 // Pour kosher salt on a small plate. Run a lime wedge around the rim of an 8-oz glass and dip in salt. Fill glass with ice.
2 // In a cocktail shaker or pitcher, add lime juice, orange juice, tequila, and agave nectar. Shake/stir to combine
3 // Pour margarita into prepared glass and garnish with lime and orange wedge
1 // Run a lime wedge over the outside of glass rim and roll in sugar or salt
2 // Fill glass with ice, then pineapple juice, lime juice, Grand Marnier, and tequila. Stir gently
3 // Sweeten with agave syrup if desired
4 // Garnish and enjoy!
Virgin Pink Lemonade Margarita
1 // In a pitcher, mix pink lemonade powder mix according to package directions, sub water for chilled sprite
2 // Pour lime juice in a small bowl. In another bowl, pour coarse sugar
3 // Dip rim of cups in bowl of lime juice, then dip rim in sugar bowl.
4 // Slice limes for garnish and place on cup rim
5 // Pour pink lemonade mix into cups and enjoy!
1 // Fill a large blender with ripe, cubed watermelon and blend until juiced. Strain watermelon through a fine mesh strainer.
2 // Mix the chili powder, salt, and sugar together and place on shallow plate
3 // Run a lime wedge over the rim of a glass and dip into the chili salt mixture
4 // Mix 2 oz of watermelon juice, lime juice, tequila, and ice to a cocktail shaker. Shake to combine and chill.
5 // Strain your margarita into your prepared glass, garnish with fresh lime wedge, and enjoy!
1 // Preheat oven to 350°
2 // Lightly spray a 9×13 baking dish with cooking spray
3 // Heat oil in a large skillet over medium heat
4 // Add onion and garlic and cook about 5 minutes
5 // Add scallops and saute for about 5 minutes or until cooked through.
6 // Add salsa, cilantro, lime juice, and cumin
7 // Add cream cheese cubes and half of the Monterrey Jack, stirring until cheese is melted
8 // Remove from heat and stir in shrimp
9 // Divide the filling evenly between the tortillas, rolling them and placing seam side down in the prepared baking dish.
10 // Top with any leftover sauce, then the remainder of the cheese
11 // Bake 15-20 minutes or until lightly browned
12 // Garnish with cilantro or parsley
1 // In a medium bowl, add the shredded chicken, chili powder, garlic powder, ground cumin, onion powder and salt in a bowl. Toss together to combine. Taste and season with more salt if necessary.
2 // Wrap the tortillas in a damp paper towel and heat them in the microwave for 1-2 minutes, flipping the tortillas halfway through until all of them are warm and pliable.
3 // Place a heaping spoonful of shredded chicken and shredded cheese onto each tortilla. Tightly roll up the tortillas and secure it closed by threading a toothpick along the seam.
4 // Pour enough oil into the bottom of a deep skillet or frying pan so that the oil reaches halfway up the taquitos. Heat oil over medium-high heat to 350°F (To test, drop a small piece of tortilla in the oil. If it sizzles, it’s ready.) Cooking in batches, add 3-4 taquitos and fry for about 1 1/2-2 minutes per side until golden brown. Transfer taquitos to a large plate or baking sheet lined with paper towels to soak up any excess oil.
5 // Preheat the oven to 425°F. Place the taquitos on a large baking sheet covered with parchment paper. Lightly brush or spray the tops of the taquitos with cooking oil. Bake for 15-20 minutes or until they’re crispy and golden brown.
6 // Remove the toothpicks from the taquitos and serve with shredded lettuce, pico de gallo, mexican crema and guacamole.
Easy Queso Dip
1 // Heat a large saute pan or deep skillet over low-medium heat. Add butter and melt.
2 // Add onions, garlic, jalapeno and salt. Saute for about 5 minutes, until vegetables soften and become very fragrant.
3 // Add 3/4 cups of milk and cream cheese. Stir continuously until cream cheese has melted and is mostly smooth, about 5 minutes. Reduce heat to low.
4 // Add shredded cheeses in small increments, stirring each increment into the mixture until it has completely melted before adding the next.
5 // Once all the cheese is melted, add the can of diced tomatoes and green chiles and remaining 3/4 cups of milk. Gently stir until the mixture is combined and the dip is smooth and creamy. Remove from heat and serve!
Old Bay Shrimp Burritos
1 // Make aioli: Whisk together mayo, Sriracha, lime juice, Old Bay, and 1 teaspoon water. Season with salt, if desired.
2 // Make shrimp filling: In a large skillet over medium-high heat, add oil, onion, bell pepper, and garlic. Cook, stirring occasionally, until lightly golden, about 2 minutes. Stir in shrimp, cumin, and paprika. Season with salt and pepper. Cook, stirring occasionally, until opaque and just cooked through, about 4 minutes.
3 // Assemble burritos: Lay a tortilla on a serving plate. Add 1/4 cup each of the rice and beans. Top with ¼ each of the shrimp filling, cheese, lettuce, pico de gallo, and avocado slices. Sprinkle with chives and drizzle with aioli. Roll burrito tightly and repeat with remaining tortillas and ingredients.
4 // Slice each burrito in half and serve with more aioli, Old Bay, and chives.
Homemade Tortilla Chips
1 // Cut the corn tortillas into fourths, for a total of 48 triangles. Line a large baking sheet with paper towels and set aside.
2 // Pour the frying oil into a medium or large skillet and heat over medium-high heat. (You may need more oil depending on the size of skillet you use. Just make sure to have enough oil to fully submerge the tortillas.)
3 // Heat the oil until it’s reached about 350°F or until a small tortilla sizzles when placed in the oil. That means it’s hot enough.
4 // Place a handful of cut tortillas into the oil, working in batches so as not to completely crowd the skillet. Fry for about 2 to 3 minutes, until the tortillas turn a beautiful golden yellow.
5 // Remove the tortilla chips from the oil using a slotted metal spoon and let any excess oil drain off by giving the spoon a little shake for a few seconds.
6 // Transfer the tortilla chips to the lined baking sheet and season with sea salt immediately. Continue working in batches to fry the remaining tortilla chips.