Cinco De Mayo

It’s feel good Friday!

And I’ve got some recipes ready to celebrate Mexico’s independence day that will be a crowd pleaser for sure!

My husband and I have a small life group from church we meet with weekly. We do dinner every Friday where between the 3 families we take turns making the main dish while the others bring sides. We feed the kids first (8 of them ranging in ages from 6-15) and then send them off to play while adults eat in peace and talk about life. It’s glorious- they are our ride or die framily- friends turned family. 10/10 recommend a life group! At a recent group I made this steak and the adults loved this meal. Then the kids gobbled up any remaining steak pieces. It’s that good! The spice level is customizable based on the number of chipotle peppers used and you can switch out the sides as well. The steak needs to marinate for several hours or ideally overnight, but the marinade comes together easily in the blender or food processor. Just pop the steak and marinade in a ziplock bag and it’s ready to grill the next day. Trust me it’s worth the wait! I’ve also broiled this in the oven successfully when I ran out of propane one time or if the weather is too cold for grilling!

I like to pair this with a simple coleslaw, avocado, cilantro and some sautéed peppers and onions. You can serve in tortillas, over rice, or make it a coleslaw salad topped with steak. I even included a simple margarita recipe to use up the zested limes- fresh lime juice makes the difference!

Check out the recipes below for an easy, flavor blasted Cinco de Mayo! (without all the junk!)

Chipotle Lime Fajitas

Ingredients needed:

Makes 4-6 servings

2-4 chipotle peppers in adobe sauce (canned)

1/2c coconut or avocado oil (avocado is best if temps are below 70)

½ cup red onion rough chopped

6 cloves of garlic

4 tsp lime zest (about 2 limes)

2 tsp chili powder

2 tsp cumin

2 tsp sea salt

½ tsp black pepper

1-1/2lbs flank steak

2 bell peppers cut into strips

1/2 red onion quartered

1 Avocado

Cilantro Garlic Coleslaw (recipe below)

Step 1. Place the chipotle peppers, oil, onion, garlic and spices in a food processor and blend until smooth.

Step 2. Place the mixture in a gallon sized freezer bag with the flank steak. Let marinate for at least 4 hours or in the fridge overnight.

Step 3. Remove the meat from the bag and wipe off any excess marinade.

Step 4. Spray or brush both sides of the steak with oil. Grill over high heat for 3-5 minutes on each side until desired doneness. Remove from the grill and let rest for 10-15 minutes before slicing thinly across the grain.

Step 5. Grill or saute bell pepper and onions until tender, about 5 minutes.

Step 6. Fill tortillas with a few strips of steak, top with peppers and onions, coleslaw, sliced avocado and a squeeze of lime juice.

Cilantro Garlic Coleslaw

ingredients needed:

Makes 4-6 servings

1 bag shredded cabbage (with carrots and purple cabbage if you like)

1/2c fresh cilantro

1 garlic clove grated

1 small jalapeno

juice of 1 lime

1 tsp honey

1/4 tsp sea salt

⅓ plain greek yogurt or mayo for dairy free

Step 1. Place all ingredients in a bowl and toss to combine!

Lime Margarita

ingredients needed:

Makes 1 serving-

juice of 1 lime

½ oz simple syrup

2 oz resposado tequila

3-4 ice cubes

Step 1. Put all ingredients in a shaker and shake for 30 seconds.

Step 2. Pour into a glass and enjoy!

Let me know how you like these recipes and if there are any onthers you’d like to see!