Cinco de Mayo is coming up quickly, and what better way to celebrate than with delicious food? One of my favorite, fresh things to snack on at a Cinco de Mayo get-together is a good guacamole, but you never know when someone might be picky about their guac ingredients. I decided to serve my guacamole as a mix-your-own bar this year. That way, everyone can mix their snack to their own liking. Easy, peasy right?
I baked up some thick tortilla chips and decided to try out serving my chips and dip in a plastic margarita glass. It turns out, that is a fantastic way to serve chips and guacamole, easy to carry around and easy to eat. I do recommend making these thick tortilla chips if you’re planning to serve this at a Cinco de Mayo party, they don’t break when you scoop up a big dollop of guac. They’re really easy to make, all you need are Small Flour Tortillas, Canola Oil Spray, and Seasoned Salt. Cut the tortillas into triangles and spread them on a cookie sheet, then spray them with a little canola oil and sprinkle them with seasoned salt. Then, bake them for 8-10 minutes on 350.
Cinco de Mayo Recipes
If you’re on the lookout for some fabulous Cinco de Mayo inspired recipes, you’ve come to right right place! I teamed up with a big group of fellow bloggers to give you a roundup of 40 recipes for your Cinco de Mayo.
Margarita Granita by Feast + West
Cinco de Mayo Party Inspiration and Recipes by A Joyfully Mad Kitchen
Poblano & Mushroom Tosadas by The Mexitalian
Roasted Strawberry Rhubarb Agua Fresca by Will Frolic for Food
Street Corn-style Roasted Potatoes by A Little Gathering
Pork & Black Bean Stew by think fruitful
Tequila Lime Tart by Love & Flour
Crispy Fish Tacos with Cajun Mayo by Winstead Wandering
Strawberry Watermelon Agua Fresca by A Savory Feast
Shredded Chicken Gorditas by Loves Food, Loves to Eat
Carne Asada Fries by Tornadough Alli
Mexican Carrot Dogs with Chunky Salsa Verde by Strength and Sunshine
Raspberry Lime Rickey Margaritas by Feed Me Phoebe
Slow Cooked Carnitas Style Chicken by Simple and Savory
Chicken Fajita Sandwich by Brunch-n-Bites
Cantaloupe Mint Margaritas by The Speckled Palate
Brussel Sprout, Wild Mushroom, Avocado and Feta Tacos with Tomatillo Salsa by Arthur Street Kitchen
Spiced Chocolate Ice Cream with Roasted Pepitas by Bethany Grow
Roasted Veggie Salsa by Living Well Kitchen
Seared Scallop Tacos with Spring Mango Salsa and Avocado Cream by Domesticate ME!
Blackberry Mint Agua Fresca by the Grant life
Traditional Homemade Flour Tortillas by Sustaining the Powers
Nightshade Free Southwest Salad by I Say Nomato
Southwestern Orzo Salad by Family Food on the Table
Cheesy Southwest Egg Rolls by Pink Cake Plate
Watermelon Mint Margarita by Gold & Bloom
Mix-Your-Own Guac Bar by Hey There Sunshine
Blood Orange Margaritas by Glisten and Grace
Veggie Stuffed Chiles Rellenos with Avocado Cream by Hello Little Home
Slow Cooker Red Chicken Enchiladas by Sustaining the Powers
Margerita Poke Cake by Pink Cake Plate
Mojito Cupcakes by The Rustic Willow
Margarita Shrimp Tacos by Macheesmo
Pineapple Cilantro Salsa by Feast + West
One Pot Taco Soup by A Joyfully Mad Kitchen
Sizzling Texas Fajitas by Sustaining the Powers
Tequila Lime Cupcakes with Margarita Buttercream by Sugar Dish Me
Slow Cooker Chipotle Turkey Tacos by Two Places at Once
Margarita Bar by Mixplorology
| Passive Time | 15 minutes |
| Servings |
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- 6 Ripe Avocados
- Paprika
- Garlic Powder
- Onion chopped
- Tomatoes diced
- Cilantro chopped
- Limes
- Coarse Sea Salt
Ingredients
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Rate this recipe!
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- In a large bowl, mash the avocados to the desired consistency, I like to leave some bigger chunks in my guac.
- Stir in garlic powder and paprika to taste and transfer to a serving bowl.
- Serve the onion, tomatoes, cilantro, lime, and sea salt on a platter or in small bowls.
- Scoop onto a few chips and enjoy!
