Cinco de Mayo
         

I love May.  The flowers are starting to bloom, the sunlight is back in town, and Cinco de Mayo happens.  I don't know if it always happens for you, but it should.  Who doesn't need a colorful lime infused tradition, right?

  

Cinco de Mayo is all about vibrant color, so the food, the tableware, even the atmosphere need to say fiesta!  Now is a good time to pull out that hot-pink shirt you never wear, and let loose.  If you have any doubts, double the limes and start over.  Some twinkle lights couldn't hurt either.

    

This menu is lime packed:  Think a whole bag- maybe 10 or so limes, and you'll also need some tri-tip steak and shrimp for a crowd pleaser that I guarantee people will be talking about next year... Mostly hinting that you should invite them again.

I even got the top 5 meals of all-time endorsement from my husband the other night when we shot these pics, so dust off the tiki torches and get out the fiesta ware.  This party is a no-fail.                                

Read on for the Menu and the Meal Planner for Cinco de Mayo


Cinco  
Line-up
 
  Shrimp Tacos Taco Sauce Steak Tacos Salsa Guacamole  

   
  Cilantro Rice Black Beans
Cilantro
Dressing
Fresh Fruit Brazillian
Limeade
 

         
  Lemon Pudding
Cakes
Key
Lime Pie
       

Menu Planner
Step-by-step instuctions to make this meal

This meal makes shrimp and steak tacos, fresh salsa and gucamole, cilantro-lime dressing, limeade, and key lime pie or lemon pudding cakes
Add chopped lettuce for a salad option and a plate of fresh fruit!


Everything can be made the day of.  However, if there is something I can make ahead of time, I prefer to, especially for a party.

Day Before
Black Beans- make and refrigerate.  These hold well in the refrigerator and can also be frozen 3-6 months in advance.
Key Lime Pie- make and refrigerate.
Lettuce- chop, rinse, dry, and refrigerate
Shrimp Taco Sauce- make and refrigerate

Morning of
Steak and Shrimp- make marinades.
Salsa and Gucamole- chop vegeatables except for the avacados.
Cilantro Lime Rice- chop and measure ingredients for rice.
Lemon Pudding Cakes- make and garnish.  Cover and leave at room temperature for the day.
Cilantro Lime Dressing- make and refrigerate.

Set table and decorate!


2-3 Hours Before
Steak and Shrimp
- rinse and dry both.  Marinate in the refrigerator.
Salsa and Guacamole- make both, cover and refrigerate

1 Hour Before
Cilantro Lime Rice- make and keep warm.
Fruit- arrange fruit platter
Steak and Shrimp- grill, rest, slice or chop, and keep warm
Black Beans- heat and keep warm
Limeade- make and chill
Tortillas- cook or heat and keep warm
Salsa and Guacamole- bring to room temperature
Grocery List
Serves 8 adults (to serve more, make more meat, there should be enough guac, salsa, and sides for 12-15)

2 lbs uncooked shrimp
1 lb tri-tip steak
soy sauce
McCormick Steak Seasoning
sweetened condensed milk
mayonaise (3/4 c)
sour cream (1/4 c)
4 cans black beans (double the recipe posted)
2 c parboiled rice (double the recipe posted)
3-4 bunches cilantro
8 jalapenos
2 sweet onions
2 cans green chiles
1 red bell pepper
1 packet ranch dressing
6-8 roma tomatoes
5-6 avacados
15-20 limes
4 lemons
1 bulb garlic (6-8 cloves)
ground cumin
uncooked or good quality tortillas
fresh fruit
romaine lettuce
tortilla chips
 
Key lime pie- graham cracker pie crust, sweetened condensed milk, cream, powdered sugar
Lemon pudding cakes- plain yogurt, 4 lemons, 1 c frozen berries (optional berry syrup)

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