Staying slim on Cinco de Mayo

I’ve done a healthy Cinco de Mayo recipe roundup at the FoodieView blog. So stop on by for some great tips on eating healthy during this food holiday.

Since I wrote the post, I’ve come across some other terrific, healthy Mexican dishes. The first recipe comes from the April 2008 issue of Sunset magazine.

Crab Tacos

From Sunset magazine

Makes 8 tacos

Ingredients:

  • iStock_000001849115XSmall4 Roma tomatoes, halved, seeded, and sliced
  • 1 large garlic clove, minced
  • 2 large jalapeño chiles, halved, seeded, and sliced, divided (or use canned instead)
  • 1/2 cup fresh cilantro leaves, divided
  • 3 tablespoons fresh lime juice
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 8 ounces shelled cooked crab (used canned to save time)
  • 8 taco shells or tortillas (corn tortillas are the healthiest choice)
  • 1 cup Iceberg lettuce, thinly sliced (cabbage is a good alternative)
  • 1 cup shredded jack or cheddar cheese (leave out the cheese to cut back on POINTS, fats and calories)
  • 1 avocado, thinly sliced (yes, they’re high in calories, but oh so good for you)
  • 1/4 cup chopped green onion

Directions:

  1. Preheat oven to 350°. Put tomatoes, garlic, half of the jalapeño, 1/4 cup cilantro, and the lime juice in a food processor and pulse a few times to chop. Add salt and pepper to taste. Set salsa aside.
  2. In a large skillet, heat oil over medium heat. Sauté onion and remaining jalapeño until soft, 4 minutes. Add crab and cook just until crab is warm, about 2 minutes.
  3. Put tortillas on a baking pan and warm in oven, about 3 minutes. (I like to use my double burner skillet to do this. My husband puts the tortilla right on a low burner – we have an electric stove – a trick he learned from his hunting buddy, Jose. When I do this, I burn them, so be careful.)
  4. Arrange on a platter and fill with crab mixture, dividing evenly. Top crab with lettuce, cheese, and avocado. Sprinkle tacos with green onion and remaining 1/4 cup cilantro. Serve immediately, with salsa on the side or on top.

Nutritional information

  • For one taco: Calories: 200
  • Fat:  12g
  • Protein: 11g
  • Fiber 1.7g

Weight Watchers POINTS = 5

Mojito Fruit Cocktails

From Womans Day magazine

Makes 4 servings at only 1 Weight Watchers POINT each. I love how Women’s Day serves these in martini glasses. However, in the spirit of Cinco de Mayo, you may want to use margarita glasses instead.

Ingredients:

  • 3⁄4 cup diced fresh strawberries
  • 3⁄4 cup diced fresh pineapple
  • 2 kiwis, peeled and diced (about 1 cup)
  • 2 oranges, peel and white part (pith) removed, cut in segments and diced
  • 2 Tbsp white rum (optional – skip if you want to save some calories)
  • 2 Tbsp chopped fresh mint
  • 2 Tbsp sugar (you could cut back on calories using a sugar substitute)
  • 1⁄2 tsp grated lime peel
  • Garnish: sugar, red liquid food color (for pink-tinted sugar on glass rims) and lime slices

Directions:

  1. Mix all ingredients except garnish. Let stand, tossing occasionally, 10 minutes until juicy and sugar dissolves.
  2. To garnish and serve: Spread about 2 Tbsp sugar on a plate. Add 1 or 2 drops food coloring and blend with fingers until sugar is evenly tinted pink. Pour a little water into a shallow bowl. Dip rim of martini or other serving glass in water, then the sugar, to coat rim. Spoon in fruit and juice. Garnish with a lime slice.

Nutritional information

  • Calories 106
  • Total Fat 1g
  • Dietary Fiber 4g
  • Protein 1g

Weight Watchers POINTS = 1

More Tacos

Finally, the March 2008 issue of Health magazine features shrimp tacos. These are 5 Weight Watchers points per taco, so you may only want to have one and fill up on grilled pepper strips instead.

Cilantro-Lime Shrimp Tacos

From Health magazine, March 2008

Ingredients:

  • 3/4 pound medium shrimp, peeled, deveined, and cooked (use the frozen, tail off, precooked shrimp to save time)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/4 cup sliced scallions
  • 1 medium diced peeled avocado
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup bottled salsa verde
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 8 (6-inch) flour tortillas (use corn instead – healthier, more fiber, and more more authentic)
  • 1 1/4 cups red bell pepper, cut into 1/4-inch strips (about 1 pepper)
  • Lime wedges, for serving
  • Chopped fresh cilantro, for garnish

Directions:

  1. Combine shrimp, beans, scallions, and avocado. Season with pepper. In a separate bowl, stir together the salsa, cilantro, and lime juice. Toss shrimp mixture with 1/4 cup salsa mixture.
  2. Arrange tortillas on a microwave-safe plate in batches of 2. Place a damp paper towel over the tortillas and microwave at HIGH for 30 seconds.
  3. Arrange 3–4 pepper strips in the center of each tortilla. Top with 1/2 cup of the shrimp-and-bean mixture. Drizzle about 1 tablespoon of the salsa verde mixture over each taco. Serve with lime wedges and cilantro.

Nutritional information

For two tacos:

  • Calories: 453
  • Fat: 13g
  • Protein: 30g
  • Fiber: 13g

Weight Watchers POINTS = 10

7 thoughts on “Staying slim on Cinco de Mayo

  1. Mrs. Flinger

    OMG! This is perfect. I’m starting my own Brutally Honest Diet this morning (posting it later) and am so, totally using your site. Hello Mamasrant. I’m your new stalker. :-)

    XO

    Reply
  2. Pingback: Master Your Metabolism with Jillian Michaels' Spicy Mahi-Mahi and Mango Tacos | This Mama Cooks!

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