spice-up-cinco-de-mayo-with-mouthwatering-recipesLooking for ways to add some flavor and spice to your daily meals? Why not try out some authentic and delicious Mexican recipes that are easy to make? Celebrate the rich culture of Mexico and enjoy the vibrant flavors of traditional Mexican cuisine every day, not just on Cinco de Mayo. With these savory recipes, you can make any meal a fiesta!

Corn Salsa

(Using Crispy Green’s Piña Picante as the chip)

This easy-to-make corn salsa made with lime, cilantro, and tomatoes is perfect with chips, Crispy Green’s Piña Picante air-dried pineapple snacks infused with Cayenne and Habanero peppers or served over your favorite tacos or burrito bowls!



Fresh Corn: Cut the corn kernels off three cobs.

Tomatoes: Seed and dice two small vine-ripened tomatoes.

Onions: Red onion and scallions

Jalapeño: For spicy corn salsa, keep the seeds and ribs in the jalapeño. For a mild dip, remove them.

Cilantro: Chop fresh cilantro.

Lime: Juice one lime.

Salt and Pepper to taste

How to Make Corn Salsa

Step 1: Cook the corn: Grilled corn is my favorite for this salsa, but you can also roast, microwave, or boil. To boil the corn, place peeled ears of corn in boiling water and cook 5 minutes, then drain and cool. To microwave the corn, place a wet paper towel around each ear of corn and microwave about 3 to 4 minutes, until the corn is tender. To grill the corn, place peeled ears of corn on the grill over medium heat and cook, turning until charred, about 10 minutes.

Step 2: Prep the Corn: To remove the kernels from the cob, hold it upright in a large shallow bowl and cut the corn off with a chef’s knife.

Step 3: Combine all the corn salsa ingredients in a bowl and refrigerate it for an hour or longer.

What to Serve with Corn Salsa

There are so many ways to eat this healthy salsa. Here are a few favorites.

How to Make Ahead

If you’re serving this easy salsa for a party, you can make it a day in advance. Cover it tightly with plastic wrap and refrigerate until ready to serve. Leftovers will last up to four days.

Try These Delicious Variations

  • Corn not in season? Use frozen corn.
  • Peppers: Swap the jalapeño with poblano pepper or red bell pepper.
  • Tomatoes: Use grape or cherry tomatoes.
  • Herbs: If you don’t like cilantro, replace it with chives.
  • Beans: Add some black beans for fiber.
  • Cheese: If you want to add cheese, cotija cheese would be delish.

Recipe source: Skinny Taste


Piña Picante Chili Lime Pico De Gallo

Spice up your Cinco de Mayo celebration with Crispy Green’s Piña Picante Chili Lime Pico De Gallo. Ideal for chip-dipping, this easy snack is a staple for any get-together.

Serving: 1

Prep time: 5 minutes


3 Roma tomatoes, diced

¼ cup red onion, finely diced

1 lime, juiced

2 tbsp cilantro, chopped

1 garlic clove, minced

1 tsp jalapeño, finely diced

Salt and black pepper, to taste

1/3 cup Piña Picante Chili Lime, pieces torn


Step 1: Mix diced Roma tomatoes, red onion, lime juice, cilantro, minced garlic, diced jalapeño, salt and black pepper, and torn Piña Picante Chili Lime (or any Piña Picante flavor of your choice) in a medium-sized bowl.

Step 2: Once all the ingredients are well-mixed, cover the bowl with plastic wrap. Refrigerate the pico de gallo for at least 1 hour, allowing the ingredients to meld and enhance the overall flavor.

Step 3: Serve with your favorite brand of chips for a delicious Super Bowl snack. Enjoy the bold flavors of Piña Picante Chili Lime Pico De Gallo!

Recipe Courtesy of @taylorgolub

Jalapeno Encrusted Cod With Lime Buerre Blanc Sauce

GF/DF/Soy Free

This dish is a play on a popular dish from @lazydaysislamorada. In this recreation, tender cod is covered in crispy jalapeño panko breading and fried to perfection. Then placed on top of a lime and coconut yogurt sauce, and topped with cheese, scallion, and tomato.


This recipe feeds four.


2 lbs wild caught cod


3 @vitalfarms eggs

2 cups @4cfoods GF panko flakes

2 tbsp dried jalapeño flakes* or 2 jalapeños

1/2 tsp paprika








1/2 cup finely chopped onion

2.5 tbsp oil

1/4 cup minced garlic

2 tbsp lime zest

1/2 cup @culinayogurt plain

1/2 tsp salt


@daiyafoods mozzarella blend (you can use shredded Parmesan as well)

chopped @calorganicfarms scallion

-chopped tomato

@crispygreensnacks minced pina picante (optional)


-Create jalapeño flakes by placing two halves and seeded jalapeños in the oven at 200 for 1 hour. Remove and finely chop.

-Separate fish loins and flanks for even cooking.

-Beat eggs in a shallow dish .

-Add breadcrumbs and jalapeño flakes to dish.

-Alternate disposing each fish first in egg wash and then breadcrumbs (make sure it’s covered completely).

-place in refrigerator to set before frying.


-Place oil, garlic, and onion in a pan and cook on medium heat for 5 minutes.

-Deglaze pan with 2 tbsp water.

-Add lime zest and yogurt.

-Cook for 1 minute and add salt.

-Remove from heat and place in a blender.

-Blend until smooth.

-Fry fish on medium high heat using olive or avocado oil. Loins 5 minutes per side and flanks 3 minutes per side (or until golden brown on both sides).

Plating for a Large Group

-Layer fish on a large tray

-Evenly pour sauce over fish

-Top with cheese, tomato, and scallion and pineapple if desired.Recipe Courtesy of @_trust_your_gut


Spicy Pineapple Michelada, Garnished with Piña Picante Chili Lime
(non-alcoholic drink)

Kick-off a flavor party with a refreshing Spicy Pineapple Michelada, perfect for the entire family.



-6 oz. Clamato Juice

-6 oz. Pineapple Juice

-Tajin Sauce (Original or Chamoy)

-Black Pepper


-Garnish with Piña Picante Chili Lime




Have a wonderful Cinco de Mayo!

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