It’s Cinco de Mayo! What are you eating? What are you drinking? Please share! We’re planning on a dinner of nachos and tacos featuring three of my favorite guacamole recipes: Classic Guacamole, Mexican Street Corn, and Mango with Pepitas.
I can never get enough of chips and guac, so you can imagine that when Cinco de Mayo rolls around, I’m ALL IN!
MANGO WITH PEPITAS GUACAMOLE
1 batch of my Classic Guacamole
1 mini cucumber, diced
1 mango, diced
1/2 jalapeño, diced, green parts only (unless you want some heat!)
1 garlic clove, minced
1/8 to 1/4 cup fresh cilantro, chopped
1/8 to 1/4 cup fresh parsley, chopped
1 teaspoon apple cider vinegar
Juice of 1/2 a lime
Salt and pepper to taste (I love Maldon Salt and either Burlap & Barrel’s Zanzibar Black Pepper or Trader Joe’s)
Spiced pepitas (I love SuperSeedz Somewhat Spicy)
Optional: diced red onion
- In a bowl, combine all of the ingredients.
- Transfer the guacamole to a serving bowl. Spoon the mango salsa on top and garnish with spiced pepitas.
- Serve immediately with tortilla chips and your favorite crudités.
MEXICAN STREET CORN GUACAMOLE
1 batch of my Classic Guacamole
1 cup cooked fire roasted corn (fresh or frozen), a few tablespoons set aside for garnish
2 tablespoons sour cream (full-dairy or dairy-free)
1 tablespoon fresh lime juice
1/8 teaspoon chili powder
2 tablespoons crumbled cheese (cotija or non-dairy), one tablespoon set aside for garnish
1/8 to 1/4 cup diced tomatoes, one tablespoon set aside for garnish
Fresh cilantro leaves for garnish
Salt and pepper
- In a medium bowl, combine the corn, sour cream, lime juice, chili powder, cheese and a pinch of salt. Set aside.
- In a separate bowl, combine the Classic Guacamole with half the corn mixture. Taste for seasonings. Add more salt, pepper, chili or lime.
- In a serving bowl, transfer the guacamole and top with cheese, corn, tomatoes, and cilantro.
- Serve immediately with tortilla chips and your favorite crudités.