Every May 5, Cinco de Mayo marks Mexico’s victory over France at the Battle of Puebla in 1862. In Mexico, the occasion calls for a fiesta grande, featuring vibrant music, parades, a spicy spread, and margaritas to wash it all down.
In Mexico, traditional Cinco de Mayo fare consists of chalupas and mole pablano. Closer to home, tacos make for popular fiesta favourites, and combine fresh ingredients with delicious south-of-the-border flavours.
Plus, with the following taco recipe roundup, everyone can participate in the fiesta, including partygoers with lactose intolerances and vegans. For an authentic taco experience, use soft corn tortilla shells and a dollop of Tofutti Sour Supreme.
Let the fiesta begin!
Marinate two large portobello mushrooms in olive oil, fresh lime juice, chopped cilantro and salt to taste, and let sit over night. Grill the mushrooms and cut in to meaty strips. Place the portobellos in the taco shells and garnish with sliced avocado, shredded cabbage, roughly chopped cilantro, and thinly sliced and de-seeded jalapeno peppers for kick.
For the batter, combine two cups of flour with half a teaspoon each of salt, pepper, and garlic powder, and stir in 355 mL of your favourite pale ale beer. Cut three firm avocados into thick wedges, and smother in batter before frying stovetop or in a deep fryer. Assemble the avocado in taco shells and garnish with a grilled corn salsa prepared with chopped tomato, scallions, cilantro, serrano chili, fresh lime, and salt and pepper to taste.
Spicy sweet potato
Dice two large sweet potatoes into small cubes and mix in a bowl with olive oil, a teaspoon each of cumin and paprika, and a quarter teaspoon of ground coriander and cayenne pepper, and salt and pepper to taste. Roast in the oven until crisp. Serve with black bean and corn salsa made with chopped purple onion, cilantro, jalapeno and fresh lime juice. Garnish with iceberg lettuce and your favourite guacamole recipe. Enjoy!