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Cinco de Mayo Fiesta: Guacamole; Healthy Taco Salad; Cilantro Lime Chicken

Bay Area Chef Michele Wieser shows you how to whip up three easy recipes to spice up your Cinco de Mayo celebration. Patch compiled several past videos from 2013 to bring you recipes that will be perfect for your party on May 5.

DUBLIN, Ca: Bay Area Chef Michele Wieser makes guacamole. Video credit: Autumn Johnson
DUBLIN, Ca: Bay Area Chef Michele Wieser makes guacamole. Video credit: Autumn Johnson

By AUTUMN JOHNSON

Cinco de Mayo is just days away and for those of you looking to throw an authentic Mexican fiesta with a healthful twist for guests, Bay Area Chef Michele Wieser shares her crowd-pleasing recipes for a killer guacamole, an easy vegetarian taco salad and a healthy cilantro lime chicken.

Whether you are hosting a party of two or twenty, Chef Shell the Dinner Belle has got you covered.

Healthy Guacamole' (Video originally featured for Superbowl 2013)
  • 4 Ripe Avocados
  • 6-8 Ripe small Campari tomatoes
  • 1/2 red onion, diced
  • 1/2 lemon, juiced
  • 6 Dashes of hot sauce (or to your liking)
Salt and pepper to taste. Score and scrape out avocado into bowl.  Cut up with fork to make small chunks. Add diced tomatoes, onion, lemon juice and hot sauce.  You can also add cilantro— if you like that flavor.  Save pit and put in dip to keep color from turning brown. 

Cilantro Lime Chicken  (Video originally featured for graduation 2013)
  • 3-4 Pound of skinless boneless chicken pieces (thighs or breasts or both) 
  • 1 Package of taco seasoning, your favorite brand
  • 1 Lime
  • 1/4 cup of cilantro (put more in if you like) 
  • 1 Jar of green salsa verde (14-24 oz)  
Place chicken in slow cooker.

Sprinkle taco seasoning over chicken then pour entire jar of salsa over chicken, sprinkle cilantro and squeeze lime over chicken. 

Cook on high for 3-4 hours or until chicken can be shredded with two forks.   

Put meat into taco shells or over a nice green salad. Enjoy. 

Chef Shell's Healthy Vegetarian Taco Salad
The secret to this fabulous taco salad is the Mexicali beans and the homemade dressing.
  • 6 Cups of cut romaine lettuce
  • 1 Cup of diced tomatoes
  • 1 Cup sharp cheddar cheese
  • 1/2 Cup of roasted corn (frozen is ok)
  • 1 Jalapeno diced
  • 1/2 Cup of chopped cilantro
  • 4 Cups of crushed tortilla chips (I like the blue corn for another color in the salad)
Mexicali Beans
  • 1 Cup of diced white onion
  • 1 Clove of garlic, minced
  • 1 Tablespoon of Cumin
  • 1 Tablespoon of Oregano
  • 2 Cans of black beans, drained
Saute' onions in a little olive oil over medium high heat until translucent.  Add garlic and saute' one minute more then add spices and saute' one minute longer. Add drained beans and sauté together a few minutes until flavors have combined. Set aside.

Dressing:
  • 1/3 Cup red wine vinegar
  • 3 Tablespoons tomato paste
  • 4 Teaspoons of sugar
  • 2/3 Cup olive oil
  • Salt and pepper to taste
Whisk first three ingredients together then whisk in olive oil. Set aside. Place all ingredients in bowl and toss with dressing just before serving.

Follow Chef Shell's 'Ask a Chef' feature and blogs on Patch. Watch her videos to get easy, healthful ideas for feeding your family.


Roger Tyson May 02, 2014 at 02:05 PM
"Top 10 Misconceptions About Cinco De Mayo": (Half-baked) Hispanic History concerning the 5th of May! http://www.youtube.com/watch?v=bnRIcm_NksY
randy albin May 02, 2014 at 02:58 PM
do you know how to cook this food? this will make you overweight. it's a good fiesta
j t May 02, 2014 at 09:47 PM
Support Morgan Hill high , your country and your constitutional rights by wearing and displaying the American flag this 5th of May !

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