From Spicy Cilantro Chicken Tacos and Fish Tacos with Corn Salsa, to Marinated Steak Tacos and Mexican Street Corn, there are so many reasons to love celebrating Cinco de Mayo. Pick your protein, and a delicious, homemade taco recipe awaits! Featuring authentic spices and fresh flavors, these Mexican-inspired dishes are just what your crowd needs to have a good time.
Got a rotisserie chicken and a bottle of Blue Plate® Go Bold Spicy Cilantro Sauce? Add a few crunchy veggies, and you’re well on your way to some tasty tacos.
Lightly fried catfish, spicy salsa, and a sauce made with mayo, sour cream, and chipotle paste offer up great smoky, savory flavor.
Versatile and easy to throw together, this recipe gets tacos on the table fast. Toss shrimp with spices, sauté, and stuff in a tortilla. Then combine coleslaw mix, green onions, and Blue Plate® Go Bold Chipotle Lime Sauce to add crunchy texture and flavor.
For this recipe, fresh corn is grilled, cut off the cob, and tossed with Blue Plate® Go Bold Chipotle Lime Sauce, cotija cheese, and fresh cilantro. Such a simple side, yet so good!
Check out this 3rd place side dish winner from the 2016 Hogs for the Cause Barbecue competition. Featuring char-grilled corn, Blue Plate mayo, Mexican crema, cotija cheese, and ancho chili powder, it’s an over-the-top indulgence alongside your favorite tacos.
Like a taco in bowl, this dish has all the must-have ingredients for big flavor. The secret? Chicken breasts are marinated in Blue Plate® Go Bold Chipotle Lime Sauce and grilled to perfection.
The key to this recipe is marinating your favorite cut of steak in a mixture of Blue Plate® Go Bold Chipotle Lime Sauce, garlic, Worcestershire sauce, chili powder and lime juice. Not only does the marinade add amazing flavor, but it also prevents the steak from sticking to the grill! (That’s a mayo-grilling trick you can keep in your back pocket.)
Making light, fluffy homemade biscuits is so much easier than you think. Our recipe has just 3 ingredients and features a simple hack for replacing the butter and fat. Read More