Let’s Taco ‘Bout Cinco de Mayo Recipes

Let's Taco 'Bout Cinco de Mayo RecipesCinco de Mayo is coming up, and that means ample opportunities to indulge in all things Mexican food! This is by far my favorite type of cuisine, and I wanted to share with you some of my favorite Cinco de Mayo recipes to make at home.


This is a fabulous recipe to “set it and forget it.” It’s a bit of prep to get everything together, but you won’t regret the extra effort. My family enjoys this eaten as tacos {with some cilantro, pico de gallo and guacamole} or as nachos {dispersed over tortilla chips with corn and beans and sprinkled with cheese}. You could also make a salad using chopped romaine, sprinkled cheese, corn, beans, tomatoes, onion, avocado and whatever else! The amounts below will roughly feed a family of 4.

Cinco de Mayo recipes
My 2 year old helping me make nachos.


  • 4-5 # pork shoulder {shoulder is best, but loin will do ok}
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/2 tbsp salt
  • 1 tsp pepper
  • 1/2 tsp cinnamon
  • 2 bay leaves
  • 2 minced garlic cloves {roughly 1 tbsp out of a jar}
  • 1 large onion quartered {I prefer sweet onion}
  • juice of 2 oranges {roughly 1 cup}
  • 1/4 cup lime juice
  • 1 and 1/2 cup chicken broth


  1. In a bowl, mix together oregano, cumin, salt, pepper, chili and cinnamon and rub on the pork.
  2. Place the pork in the slow cooker and add in the onion, bay leaves and garlic.
  3. Pour in the orange juice, lime juice and chicken broth and cover.
  4. Cook on low for 6 hours.
  5. Once cooked, shred the pork and cook an additional 20 minutes covered.
  6. Optional: Remove the pork and place on pan to broil in over for 5 minutes to make crispy.


This is a VERY EASY recipe to prepare, and so yummy! If you want to “hide” some vegetables in this for your kids, you can include cooked spinach mixed into the cheese. The amounts below will roughly feed a family of 4-6.

Cinco de Mayo recipes


  • 2-3 chicken breasts, or rotisserie chicken meat, cooked and shredded
  • your favorite queso
  • flour tortillas
  • cooking spray


  1. Set oven to 375 degrees Fahrenheit.
  2. Mix shredded chicken with the queso in a large bowl to make a mixture that is thick but not runny.
  3. Spray baking dish with cooking spray.
  4. Roll chicken mixture into tortillas and place in a row into the baking dish.
  5. Spray the top of the tortillas with the cooking spray and then place into oven. Cook for 8 minutes.
  6. Take dish out and flip flautas over and spray with more cooking oil. Cook an additional 8 minutes. Then set to broil for a few minutes. Tops should be crispy but not burnt.


Campechana is like ceviche, but with cooked seafood and a lot more spice! Traditional campechana can be more soupy, but I like mine less runny to be eaten with tortilla chips either as a an appetizer or meal itself. I like using shrimp and crabmeat, but you can use any seafood you want:: oysters, mussels, octopus, etc. If you want to get fancy, serve it in a martini or margarita glass. The amount below will feed 2-3 people as a meal or 4-6 people as an appetizer. 

Let's Taco 'Bout Cinco de Mayo recipes


  • 1 pound shrimp, preferably FRESH, WILD, GULF
  • 1/2 pound lump crabmeat (cooked)
  • 1 medium tomato, finely chopped
  • 1/4 white onion, finely chopped
  • 1-2 jalapenos, finely chopped (no seeds, ribs, stem)
  • 1 avocado, cubed (remove pit)
  • 1/2 cup tomato/clam cocktail, like Clamato juice
  • 1/4 cup ketchup
  • 3 tbsp lime juice
  • 3 tbsp olive oil
  • 2 tbsp chopped cilantro
  • 1 tsp oregano
  • 1/2 tsp chopped garlic
  • salt to taste
  • tortilla chips for serving


  1. Peel shrimp and remove tails. Boil in salted water until pink and C-shaped, about 2-3 minutes. Remove and let cool in ice bath.
  2. Other than avocado, shrimp and crabmeat, mix everything else together in bowl.
  3. Remove shrimp from ice bath and, depending on size, can keep whole or chop in half.
  4. Fold in shrimp, crabmeat and avocado into mixture.
  5. Serve in glasses or bowls with tortilla chips.

That’s it, mamas! Hope you can try one of these Cinco de Mayo recipes out, and don’t forget to pair with your favorite beverage, cerveza or margarita! Enjoy!

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Dani Boss
Dani has spent the vast majority of her life in the greater Houston area, and there’s no place else she’d rather be! She loves all things Houston, from the culture, to the sports, to the FOOD {ohhhh, Tex-Mex}. After many years attending Texas A&M University {twice!} and the University of Texas Health Science Center Houston, she worked in the healthcare field for over a decade as a critical care nurse and then a family nurse practitioner. In 2021, she left her medical career in order to care for her youngest daughter at home who has epilepsy. Dani is wife to her best friend Stu, and mom to two little spitfires, Emilia {2017} and Caroline {2019}. When she is not caring for her family, Dani is an avid gardener and now has her own business, Summer Skye Gardens, which provides garden coaching, consultations, design and more. You can follow her gardening journey and love of all things nature-related via her Instagram @summerskyegardens and her website www.summerskyegardens.com.


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