Spice Up Your Cinco de Mayo

Cinco de Mayo coinciding with Taco Tuesday has got us in the mood to get extra spicy! Here are some creative recipes (with a kick!) to inspire you to get festive and add some spice to your day. 

Spicy Shrimp Tacos // grain-free 

Ingredients 
Garlic lime sauce: 
1/4 cup olive oil 
1/4 cup water 
1/2 cup green onions, chopped 
1/2 cup cilantro 
2 cloves garlic, minced 
1/2 teaspoon salt 
2 limes, juiced,
1/2 cup greek yogurt
Shrimp: 
1 lb devained shrimp, tails removed 
1 tbsp olive oil 
2 tsp chili powder 
2 tsp cumin 
1/2 tsp garlic powder 
1/2 tsp onion powder 
1/2 tsp sea salt  
Toppings:
2 cups shredded green cabbage 
8 small Siete Foods Tortillas 
Optional: avocado, cotija cheese, pickled red onion, lime wedges  

 

Directions 
Place all sauce ingredients in a food processor, blend until creamy. Pat shrimp dry, mix with seasoning s. Place a sauté pan over medium heat and add 1 tbsp olive oil. Sauté shrimp for 5-7 minutes, flipping occasionally until cooked through. Heat tortillas in small pan over medium heat. Mix cabbage with 1/ 2 of the sauce. Top tortillas with slaw, shrimp, sauce, and other toppings.

 Huevos Rancheros Pancake Tacos // vegetarian + gluten-free 
Via our Spring Meal Guide 
Ingredients 
1 tbsp water 
2 tbsp coconut oil 
1 tbsp olive oil 
3 eggs (1 for the pancake, 2 to fry) 
cherry tomatoes, quartered 
chives, chopped 
1/4 avocado, sliced 
hot sauce (optional, but encouraged) 
salt and pepper to taste 


Directions
Prep pancakes per instructions on packaging. While pancakes are cooking, heat a pan over medium heat and prepare eggs. Top pancakes with eggs, chopped tomatoes, and chives. Drizzle with hot sauce and salt and pepper to taste. 

Vegan Crunchwrap Supreme // vegan + gluten-free Vegan Crunchwrap Supreme Image 2Via @PinchofYum


Ingredients
Crunchwrap:
Gluten-Free flour Tortillas (you want these to be large so you can wrap them)
Siete Foods Grain-Free Taco Shells
Black Beans
Avocados
Cherry Tomatoes
Mexican Cheese
Cashew Queso:
1 cup cashews
1/2 cup water
1 can diced green chiles
1 teaspoon taco seasoning

Directions
Prep the cashew queso by blending all ingredients in high-speed blender and blend until smooth. Lay a large tortilla on a flat surface. Layer queso, beans, tomatoes. Then take the hard tortilla, break in half so it can lay flat in the tortilla. Top hard shell with cheese plus any extras you’d like. Fold in the edges of the tortilla toward the center. Place in a hot oiled skillet, seam side down. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve!

Spicy Pineapple Margarita
Ingredients
1 oz tequila
2 limes, squeezed 
1 tsp Runamok Smoked Chili Pepper Maple Syrup 
1/4 cup smashed pineapple 
Pellegrino 

 
Directions
In an ice filled glass, add tequila, fresh lime juice, syrup, and pineapple. Top with Pellegrino.

Mexican Chocolate Gluten-Free Thumbprint Cookies // gluten-free 
Ingredients 
1 cup gluten-free oats
1 cup almond flour
1 cup millet flour
1/2 cup olive oil
1/4 cup maple syrup
1/2 cup coconut sugar
3 tbsp chia seeds
1/2 tsp Himalayan sea salt
Chocolate Sauce:
1 cup semi sweet chocolate chips
3 tbsp almond milk
1 tbsp coconut oil
pinch cinnamon
pinch cayenne pepper
Directions
Preheat oven to 350°. In a food processor pulse together oats, almond flour, millet flour, olive oil, maple syrup, coconut sugar, chia and sea salt. With your hands, roll dough into 1” balls and place on lined cookie sheet. Using your thumb, press into center of ball to create an indentation. Bake in the oven for 15 minutes. Meanwhile, make the chocolate sauce: In a microwave safe bowl or double boiler add chocolate chips, almond milk and oil. Cook for 45-60 seconds. Whisk ingredients until smooth. Add cinnamon and cayenne. When cookies are done place a dollop of chocolate sauce in each cookie.

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