Let's be honest, any holiday that practically demands the consumption of tacos is okay by us (insert Cinco de Mayo here)! Unfortunately, being that bikini season is just around the corner, our waistlines are understandably hesitant about consuming large quantities of chips and guac, salt, salsa and the like. Lucky for us, our fit friends over at Popsugar and nutrition expert Kerri Glassman have taken a few fiesta staples and transformed them into something our bodies won't immediately want to reject tomorrow morning. Go ahead - grab your maracas and hop on board the party train tonight with these delicious Mexican inspired eats! Blackberry Thyme Margarita co: Kerri Glassman
What You'll Need - 16 large, fresh blackberries, divided 4 small, fresh thyme sprigs, divided 6 T 100% pure blue agave tequila 1/4 c simple syrup 3 T freshly squeezed lime juice 1 T cointreau or other orange liqueur 2 c ice cubes, divided 1/4 c chilled, sparkling wine
How To Make It Happen -
Place blackberries and 2 sprigs of thyme in medium-sized bowl and muddle with a wooden spoon. Mix in tequila, simple syrup, lime juice, liqueur and 1 cup of ice. Stir well, then strain into a glass pitcher and add sparkling wine. Divide the remaining cup of ice between 2 tall glasses and pour half of margarita mixture into each glass. Garnish with a sprig of thyme.
Zesty Taco Salad co: PopSugar
What You'll Need - 1 T olive oil 1/2 jalapeño, seeded and thinly sliced 1 clove of garlic, minced 1/2 pound of ground beef 3/4 t plus 1/2 teaspoon cumin 1/2 t chili powder 3/4 t plus 1/2 teaspoon salt 1/2 t plus 1/4 teaspoon black pepper 1 head of red leaf lettuce 1/2 c canned black beans, rinsed 3/4 c cotija cheese, crumbled 3 radishes, thinly sliced 2 green onions, thinly sliced 1 c tortilla chips, crumbled 1 c cherry tomatoes, halved 5 T extra-virgin olive oil 1 large lime, juiced 3 t minced cilantro
How To Make It Happen -
For The Salad - Heat olive oil in a large pan. Add jalepeños and garlic and cook until fragrant. Add ground beef, 3/4 teaspoon cumin, chili powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Stir to break up the ground beef and cook through (about 10 minutes), then set aside. Wash and dry lettuce, then roughly chop and divide between two bowls. Next, evenly arrange the beans, cheese, radishes, green onions, tomatoes, and tortilla chips among the bowls and add half of the ground beef mixture to each. For The Dressing- In a small bowl, combine 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and minced cilantro. Add the lime juice and olive oil. Whisk together and portion over each salad.