While Cinco de Mayo is always a fun reason to treat yourself to some of your favorite Tex-Mex dishes, it can also sidetrack you from your nutrition goals if you are not careful.
Try these five tips from Baylor College of Medicine registered dietitian Roberta Anding to make your Cinco de Mayo fajitas a little more nutritious.
- Use whole grain blend tortillas. They have additional beneficial fiber and are a good source of magnesium.
- Make your fajitas with leaner cuts of meat, such as chicken or shrimp, to reduce the amount of animal fat in your diet. Marinate them in lime and spices, but be sure to spray your grill with nonstick spray since lean meats can stick to the grill.
- Oven roast a variety of vegetables, including onions, colorful peppers and even butternut squash for some sweetness. Oven roast them on a shallow cooking pan and add a touch of olive oil and balsamic vinegar before roasting.
- Pico de Gallo and salsa are plant-based foods, so don’t be afraid to pile those onto your fajitas. Try this healthy fresh salsa recipe.
- Top with avocado to complete your heart-healthy, plant-enhanced Cinco de Mayo meal.
Cinco de Mayo Margarita Recipe
When it comes to margaritas, the sugar is what you should watch out for, so use lime juice or fresh orange juice to add some natural sweetness. Try the following recipe (modified from the Cookie and Kate website) to cut the calories in half from a traditional frozen margarita.
- Kosher salt or coarsely ground sea salt for the rim if you choose
- 2 oz. (1/4 cup) silver tequila
- 1 1/2 oz. (3 tbsps.) fresh lime juice
- 1 oz. (2 tbsps.) fresh orange juice or orange liqueur
- 1 tsp. light agave nectar
Place all ingredients in a shaker and shake well until mixed. Salt the rim of your glass if you choose. Pour in a glass over ice or crushed ice. Garnish with a lime.