Cinco de Mayo will be here next week. Do you know what you’re making for dinner yet? Nah, me neither.
Luckily, I consider tacos to be a major food group, so I have plenty of vegetarian taco and burrito recipes here on Vegology. I never grow tired of coming up with new combinations, and Kyle and I have some variation of tacos for dinner on a weekly basis. I love them so much that I cannot possibly convey to you how extremely excited I was the first time I was linked to by F*%$ Yeah Vegan Tacos. I have several taco recipes here under the tacos tag, and some other fun Mexican inspired recipes in this post to help you plan for your Cinco de Mayo celebration. The first five recipes are Vegology originals, then there is a bonus Serious Eats recipe at the end for elotes, which are my current obsession.
Try out these MexiKali wraps that add a healthy dose of leafy greens to your standard black bean burrito. Plus there is a onus recipe for my Chipotle-style cilantro lime brown rice in that post as well.
Embrace Springtime and make a batch of Radish Salsa to tide you over until fresh tomatoes are in season. Serve with corn chips, pita chips, over tacos and nachos, or just eat it plain like a salad!
These Cilantro Lime Seitan Tacos feature a great vegetarian meat substitute that, as the old cliché goes, “tastes just like chicken!”
If you’re still experiencing winter weather and want to curl up with some fall and winter veggies, try these Spicy Cauliflower Tacos with Sunchoke Hash. It is amazing how much grated and sautéed cauliflower can resemble meat when seasoned the right way.
For a sweet and springy dessert, try these Strawberry Goat Cheese and Black Pepper Empanadas, which make for a unique and tasty end to your Cinco de Mayo meal.
My current obsession is Mexican street corn, and this recipe from Serious Eats is perfect! Make this one as soon as you can get your hands on some fresh corn this year. You will not regret it.