Healthy Recipes to Celebrate Cinco de Mayo

April 30, 2025

Celebrating Cinco de Mayo during cancer treatment can be a meaningful way to mark a milestone, celebrate your culture, or find joy during a difficult time. Maintaining good nutrition remains important during treatment, prioritizing your health and well-being. By integrating these healthy Cinco de Mayo recipes, you can enjoy yourself during your celebration while also prioritizing yourself!

Healthy Chicken Sheet Pan Fajitas

Ingredients:

  • 2 bell peppers of any color

  • 1 red onion

  • 4 boneless skinless chicken thighs

Spice Mixture:

  • 1 tablespoon ground cumin

  • 1/2 teaspoon chipotle powder (for mild heat)

  • 2 teaspoons smoked paprika

  • 1 teaspoon sea salt, or to your taste

  • 2 cloves garlic, minced

  • 2 tablespoons avocado oil

Serve with any or all of the below:

  • Tortillas

  • Lettuce wraps

  • Steamed rice

  • Cauliflower rice

  • Sliced avocado or guacamole

 Instructions:

  1. Preheat the oven to 450ºF and line a baking sheet with parchment paper.

  2. Cut out the stems from the peppers, slice them in half, and remove the seeds. Then slice each half into 1/2″ strips and set aside.

  3. Cut both ends from the onion and peel away the tough outer layer. Slice the onion in half from the top to the bottom. Lay each half flat side down on the cutting board and cut across the rounded top into 1/4″ thick half-moon slices.

  4. Place both the peppers and onions onto the lined baking sheet. Cut the chicken thighs into 2″ pieces and add them to the baking sheet as well. Evenly distribute the chicken and vegetables.

  5. Mix all the spices with the salt. Then add the garlic and avocado oil and stir to combine.

  6. Drizzle the spice mixture over the chicken and vegetables and toss to coat evenly.

  7. Bake until the chicken is almost done and the vegetables begin to brown (about 10-15 minutes).

  8. Turn the oven up to broil on high for another 3-5 minutes. Watch carefully during this time to prevent burning.

  9. Remove the pan from the oven when the chicken is cooked through and the vegetables have browned edges. Serve with your choice of sides.


Avocado Corn Salsa

Ingredients:

  • 2 medium avocados, ripe yet firm

  • 3 medium tomatoes (about 1 pound)

  • 1 medium red bell pepper, diced

  • 2 green onions, diced

  • 1 cup frozen sweet corn, thawed

  • 1 (2.25-ounce) can black olives, sliced, drained

  • 3 cloves garlic, minced

  • ¼ jalapeno pepper, finely diced

  • ¼ cup chopped cilantro or parsley

  • 1 lemon, juiced

  • Black pepper and sea salt as desired 

Instructions:

  1. Slice one avocado in half, remove the pit, and scoop out the flesh into a medium bowl. Mash it with a fork.

  2. Slice the second avocado in half, remove the pit, and slice the flesh into cubes. Add to the bowl.

  3. Chop tomatoes and add to the bowl, along with any juice remaining from cutting the tomatoes.

  4. Add bell pepper, green onion, corn, olives, garlic, jalapeno, and cilantro or parsley to the bowl and toss together gently.

  5. Add lemon juice, black pepper, and sea salt and toss together to distribute.

  6. Chill until serving time. Serve with whole grain or bean chips as a topping for tacos or burritos, with fresh vegetables, or as an accompaniment to meals. 

 

Vegan Tortilla Soup

Ingredients for Tortilla Strips

  • 3 (6-inch) corn tortillas

  • 2 teaspoons extra virgin olive oil

  • ½ teaspoon chili powder

Ingredients for Soup

  • 2 teaspoons extra virgin olive oil

  • 1 medium onion, diced

  • 1 medium garlic clove, minced

  • 1 medium green bell pepper, diced

  • 1 small jalapeño pepper, finely diced

  • 1 small zucchini, diced

  • 1 cup frozen corn

  • ¼ teaspoon crushed red pepper

  • 2 teaspoons cumin

  • 4 cups water

  • 1 tablespoon reduced-sodium vegetable broth base

  • 2 (14.5-ounce) cans of diced tomatoes with liquid

  • 1 (15-ounce) can black beans

  • 2/3 cup plant-based cheese

  • 2/3 cup chopped green onions, white and green parts

Instructions:

  1. Preheat the oven to 400°F.

  2. Slice the tortillas into thin strips. Place them on a baking sheet and drizzle with two teaspoons of olive oil, then sprinkle the chili powder on top. Bake for about 5 to 8 minutes, until brown and crisp. Remove from the oven and set aside. Turn off the oven.

  3. Heat the remaining two teaspoons of olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes.

  4. Add the garlic, bell pepper, jalapeño, zucchini, corn, crushed red pepper, and cumin and sauté for an additional 5 minutes.

  5. Add the water, broth base, tomatoes, and black beans. Stir well and cover. Simmer over medium heat for 25 to 30 minutes until vegetables are tender.

  6. Ladle about 1 cup of soup into soup bowls and garnish with a few tortilla strips, one tablespoon of plant-based cheese, and one tablespoon of green onions. Serve immediately.

  7. Store leftover soup (without garnishes) in the refrigerator for up to three days. Reheat the soup and garnish with the tortilla strips, cheese, and green onions.

 

Wondering about which foods work best during your cancer treatment? Reach out to one of our dietitians to learn more. Our team is ready to help you maintain good nutrition and enjoy special occasions while supporting your health needs.

 

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