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  • Writer's pictureNicole Ciuppa, RDN

Cinco De Mayo Fiesta!

Hello everyone!

As all you all know, yesterday was Cinco De Mayo and I decided to put together a full on feast for my family this year. Everything served was homemade, healthy, and plant based along with being allergy friendly of course.

Homemade Taco Bowls

Serves: about 7 bowls


  • 3 cups flour of choice

  • 3/4 cups of dairy free milk

  • 1 1/2 teaspoon baking powder

  • 1 teaspoon salt

  • 3-4 Tablespoons vegetable oil

  • oven safe bowls


Stir the flour, baking powder, and salt together in a large bowl. Set aside. Whisk the vegetable oil and warmed dairy free milk together in a smaller bowl. Pour the wet mixture into the dry ingredients bowl and combine until a dry textured dough forms.

  1. At this point, add more dairy free milk if too dry or flour if too wet to the dough depending on the texture.

  2. Knead the dough on a floured surface for around 5 minutes until smooth. Form the dough into a ball, cover with plastic wrap, and place in the refrigerator to chill for 30 minutes.

  3. Take the dough out of the refrigerator, remove plastic wrap, and turn out onto a floured surface. Break the dough into about 7 smaller balls and use a rolling pin to roll the dough out into very thin circle shapes. (The thinner the dough is rolled out, the more pliable the tortilla will be.)

  4. Heat a large frying pan on medium heat and, in the dry pan, cook the tortillas one by one. Flip the gorilla over after 30 seconds of cooking. The bottoms should be browned in some spots.

  5. Remove from the heat and let cool until ready to serve.

  6. For the taco bowls--preheat the oven to 375°F and mold the rolled out circles of dough onto the outside of upside-down oven safe cooking bowls. Place the bowls into the oven and cook for 14-18 minutes until the bowls and crisped and slightly browned on the edges.

Fresh Salsa

Serves: 6-8 servings. Ingredients:

  • 3-4 fresh red tomatoes, peeled and diced

  • 1 small red onion, diced

  • lime juice

  • salt

  • black pepper

  • cilantro


  1. Peel and chop the tomatoes along with the red onion. Scoop into a large bowl.

  2. Add in the lime juice, salt, pepper, and cilantro to taste.

  3. Mix all together and store in the refrigerator until ready to serve.


Serves: 4


  • 1 small to medium avocado

  • cilantro

  • 1 tablespoon lime juice

  • salt

  • black pepper


Food process the all of the ingredients together until it is a very creamy consistency. Pour out into a bowl and serve.

Homemade Taco Seasoning

Serves: 1 Tablespoon + 2 teaspoons of seasoning (~2 servings).


  • 1/8 teaspoon salt

  • 1/8 teaspoon black pepper

  • 1 Tablespoon chili powder

  • 1/2 Tablespoon onion powder

  • 1/8 teaspoon garlic powder

  • 1/8 teaspoon paprika


Stir all spices together and use in the sautéing of the taco filling.

Taco Filling

Serves: 2


  • 1 cup brown rice

  • 1 fresh corn cut off of the cob

  • 1/2 cup black beans

  • vegetable oil to saute with in the frying pan

  • the homemade taco seasoning listed above


  1. Heat a frying pan on medium heat adding a thin layer of vegetable oil to coat the pan.

  2. Pre-cook the brown rice according to the directions on the package and add 1/2 cup into the frying pan along with the corn and beans.

  3. Add in the taco seasoning and sauté together until fragrant and slightly browned in color.

  4. Remove from the heat and serve inside of the taco bowls or tortillas.

Happy Cinco De Mayo!

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