Cinco de Mayo Menu
The TDW Kitchen is located in the heart of Texas, so you know we love some Tex-Mex! We’ve rounded up our favorite dishes for Cinco de Mayo, like gluten-free taquitos, taco salad, and two homemade salsa recipes.
Fresh Tomato Salsa
Our restaurant style homemade salsa is the perfect accompaniment to just about anything you serve on Cinco de Mayo! Perfect on grilled protein or just as a fresh dipping sauce with a good chip. Enjoy!
Ingredients
- 1 pound roma tomatoes (about 5 to 6 tomatoes)
- 1 14oz can organic petit diced tomatoes
- 3 tbsp fresh lime juice
- 1/2 red onion peeled and quartered
- 1 bunch cilantro leaves
- 2 cloves garlic
- 1 jalapeño seeds removed
- 1 tsp cumin
- 1 tsp sea salt
Instructions
- Place all of the ingredients except the canned tomatoes into a food processor or blender. Pulse until everything is finely chopped and well blended.
- Add in the canned diced tomatoes and puree until mostly smooth. Make sure to leave some texture in the mixture so you can see all of your pretty colors. Taste the salsa and add more salt or cumin as desired.
- Place the salsa in the refrigerator until you're ready to serve. Enjoy!
Notes
The salsa tastes better if you let them sit in the refrigerator for a few hours or even overnight. This gives the chance to let the ingredients really blend together.
Fresh Tomatillo Salsa
Our restaurant style homemade salsa is the perfect accompaniment to just about anything you serve on Cinco de Mayo! Perfect on grilled protein or just as a fresh dipping sauce with a good chip. Enjoy!
Ingredients
- 5 tomatillos husked removed, rinsed well and cut in half
- 1/2 small white onion peeled and cut in half
- 1 jalapeño veins and seeds removed
- 1 large ripe avocado
- 2 cloves garlic
- 1 bunch cilantro leaves
- 1/2 large lime juiced
- 1 tsp sea salt
Instructions
- Place tomatillos in a food processor or blender with a 1/4 cup of water and pulse 5 or 6 times to rough chop.
- Add in the rest of the ingredients and blend until the mixture is a coarse puree. Taste for seasoning and add more salt if desired.
- Place the salsa into a serving dish and refrigerate for at least an hour before serving.
Notes
The salsa tastes better if you let them sit in the refrigerator for a few hours or even overnight. This gives the chance to let the ingredients really blend together.
Baked Chicken Taquitos
Taquitos are traditionally rolled-up tacos, stuffed with your filling of choice and fried. To make them a little healthier, we used Siete's Almond Flour Tortillas, filled them with a decadent dairy-free filling, and baked them in the oven. This recipe is easy and a delicious choice for a quick weeknight meal. You may want to double this recipe because your family will want seconds!
Ingredients
- 1 package Siete Almond Flour Tortillas
- 1.5-2 cups chicken shredded (rotisserie chicken works great)
- 2 green onions thinly sliced
- 3 tbsp dairy-free cream cheese
- 1 4-oz can mild diced green chilis
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
Toppings
- iceberg lettuce finely shredded
- guacamole
- pico de gallo
- cilantro
- jalapeños
- Quest Fresco (if you're not Whole30)
Instructions
- Preheat oven to 425 degrees. Spray a baking sheet with nonstick cooking spray or drizzle a few tablespoons of olive oil on the pan to prevent the taquitos from sticking while giving them a nice brown color.
- Combine all of the filling ingredients into a mixing bowl.
- Heat up the tortillas to make them pliable by placing them between two damp paper towels and microwaving for 45 seconds.
- Place a heaping tablespoon of the filling along the center of each tortillas and tightly roll up. Place the taquitos seam side down. Brush the tops of each taquitos with olive oil.
- Bake for 15 minutes, flip and continue to bake for about 10 minutes or until the taquitos are a light golden brown and crisp to the touch.
Notes
Optional filling swap: Swap chicken for 1LB of Organic Grass-Fed Beef.
Healthy Taco Salad
Is there anything better or easier than a Taco Salad for dinner?! Fresh crisp romaine lettuce is topped with delicious grass-fed ground beef and our dreamy dairy-free green sauce. Double the green sauce recipe and use it during your week on seafood or even as a dip with some fresh-cut veggies as a snack.
Ingredients
Taco Meat:
- 1 tbsp avocado oil
- 1 lb organic grass-fed ground beef
- 1/2 onion small diced
- 1 cup organic black beans washed and drained
- 1 pkg Siete taco seasoning
Green Sauce:
- 1 5-oz container Culina Yogurt, plain and simple
- 1 tbsp lime juice
- 1 clove garlic
- 1/2 avocado
- 1/4 cup avocado oil
- 1 tsp kosher salt
- 2 tbsp water
- 1/2 bunch of cilantro finely chopped
Salad:
- 2 hearts of organic romaine washed, dried, and chopped
- cherry tomatoes sliced in halves
- fresh corn kernels
- green onions sliced
- fresh cilantro leaves
- pickled jalapeños
- avocado slices
Optional:
- crumbled queso fresco
Instructions
- In a large sauté pan, heat the avocado oil over medium-high heat. Add in your ground beef and use a spoon to break it apart. Add in the diced onion and continue to cook until the meat is just about cooked and there is no more pink. Add in the black beans and taco seasoning. Stir everything in the pan to make sure the seasoning has been evenly distributed and all the meat is coated in seasoning. This whole cooking should take about 10 minutes.
- To make the green sauce, combine everything in a blender and puree until smooth.
- To assemble the salad, place all of the lettuce and vegetables in a large bowl or distribute them between plates. Top with ground beef and the green sauce.
- Garnish with pickled jalapeños, fresh avocado, and queso fresco if you're not on whole 30.
Gluten Free Organic Chicken Enchiladas
We took a classic enchilada recipe and used cleaner ingredients to make the best version around!
Ingredients
- 1 package Siete Almond Flour Tortillas
- 1.5 tbsp extra virgin olive oil (I like Kasandrinos)
- 1 lb organic ground chicken
- 2 green onions thinly sliced
- 1 package Siete Mild Taco Seasoning
- 2 cups mild cheddar cheese shredded
- 1 15-oz can organic red enchilada sauce
Optional for garnish:
- pico de gallo
- avocado sliced
Instructions
- In a medium saute pan, heat olive oil over medium-high heat. Add ground chicken and sauté for about 5 minutes until almost cooked through. Add in sliced green onions and one pack of Siete Taco Seasoning. Stir until well combined. Remove from heat and set aside.
- Place tortillas between 2 damp paper towels and microwave for 45 seconds to soften.
- In a medium-sized baking dish, pour about 1/2 cup of the enchilada sauce in the bottom of the dish and spread around to coat the bottom. Next, fill each tortilla with the chicken mixture and a sprinkle of the cheddar cheese. Roll up the tortilla and place in the baking dish seam side down. Repeat the remaining tortillas. If you have extra chicken filling, spread over the top of the enchiladas.
- Next, pour the remaining Enchilada sauce over the top and finish with the remaining cheddar.
- Bake enchiladas in a 350-degree oven for 35 minutes, until bubbly. Enjoy!
To Serve:
- Garnish with fresh pico de gallo and sliced green onions. This dish is delicious with sliced fresh avocado!
Notes
If you are Whole-30, omit the cheese.
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