Happy Cinco De Mayo!

I love Mexican food! We eat it most days at home. Simple bean or egg tacos are so easy and they’re pretty healthy with small corn tortillas, pico de gallo and red cabbage. Fish tacos are also easy to make with frozen mahi mahi from Trader Joe’s.

For Cinco de Mayo tonight, I think I’ll make chile verde stacked enchiladas with Mrs. Renfro green salsa (my new favorite). Plus, guacamole and margaritas. Sunset magazine has 13 enchilada recipes if you need inspiration. Here’s my favorite guacamole recipe:

2 small ripe avocados
1 large lime
Dash of chili powder
Spoonful of pico de gallo
Onion salt

Spoon the avocado into a bowl and squeeze all the lime on top. The lime will help to soften the avocado. Lightly mix until you have 1/2″ chunks. Add the chili powder and salsa. Add onion salt until you have almost neutralized the lime. Serve with chips. If you’re making it ahead, push plastic wrap down on top of the guacamole to prevent browning.

For the margaritas, I use fresh limes, a splash of mix, tequila and triple sec. Yum!