5) Spicy jicama salad with tangerines and fresh coriander by Rick Bayless: If you haven’t tried jicama yet, Cinco de Mayo is a good time to experiment. With a radish-like texture and slight sweetness, it’s Mexico’s answer to water chestnuts and goes well with a variety of fruit in this refreshing salad. Per serving: 69 calories, 0 g fat.
6) Mexican meatloaf by Terry Golson: Lean ground turkey and ground beef make for a lower-fat meatloaf with salsa, shredded zucchini and peppy seasonings. With 25 grams of protein per serving, they’ll keep you full and well-fueled for celebrations. Per serving: 181 calories, 4 g fat.
7) Tortilla toasts with salsa-marinated Mexican caviar by Jane Butel: You can make this recipe with homemade or store-bought corn tortillas, baked instead of fried for crispness. The “caviar” is made from garbanzo beans, mixed with salsa and lime juice. Per serving: 94 calories, 1 g fat.
8) Black bean – smoked chile dip by Deborah Madison: This spicy, tangy Southwestern dish serves as a dip for crudités or tortilla chips as well as a spread for quesadillas and burritos. Per serving: 37 calories, 1 g fat.
9) Basic ceviche by Roberto Santibanez: Once mastered, the technique for making ceviche can be applied to all kinds of seafood, paired with savory and sweet fruit, vegetables and mixed herbs. Ceviche “cooks” the seafood by marinating it in an acid, like lime juice, although some shellfish require grilling before being added to the ceviche. Per serving: 112 calories, 3 g fat.
10) Shrimp and jalapeno jack cheese quesadillas by David Burke: These fun appetizers are miniature indulgences, with creamy melted cheese and shrimp puree sandwiched between tortilla rounds and cooked until golden and crispy. Per serving: 49 calories, 2 g fat.
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