Mexican Party Feast

Mexican Party Feast

 This Mexican Party Feast is designed to be a vibrant and delicious celebration, packed with authentic flavors while keeping health in mind. We'll be using coconut aminos instead of soy sauce and natural sweeteners like maple syrup and honey instead of refined sugar. Get ready for a fiesta!

Estimated Nutritional Information (per serving, varies based on portion size):

* Calories: 600-800

* Protein: 30-40g

* Carbohydrates: 60-80g

* Fat: 25-40g

(Note: These are estimates. Use a nutrition calculator for precise values based on your specific ingredient brands and portion sizes.)

Menu:

* Appetizer: Spicy Mango Salsa with Baked Cinnamon Tortilla Chips

* Main Course: Mexican BBQ (Carne Asada & Pollo Asado) with Grilled Pineapple Salsa

* Sides: Cilantro-Lime Cauliflower Rice, Black Bean & Corn Salad

* Dessert: Honey-Lime Avocado Mousse

* Drinks: Agua de Jamaica (Hibiscus Tea) & Sparkling Water with Lime

I. Appetizer: Spicy Mango Salsa with Baked Cinnamon Tortilla Chips

A. Spicy Mango Salsa

Ingredients:

* 2 ripe mangoes, peeled and diced

* 1/2 red onion, finely diced

* 1 jalapeño pepper, seeded and minced (adjust to your spice preference)

* 1 red bell pepper, diced

* 1/4 cup chopped fresh cilantro

* 2 tablespoons lime juice

* 1 tablespoon coconut aminos

* 1 teaspoon honey

* Pinch of sea salt

Instructions:

1. In a medium bowl, combine the diced mangoes, red onion, jalapeño, red bell pepper, and cilantro.

2. In a small bowl, whisk together the lime juice, coconut aminos, honey, and salt.

3. Pour the dressing over the mango mixture and gently toss to combine.

4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

B. Baked Cinnamon Tortilla Chips

Ingredients:

* 12 corn tortillas

* 2 tablespoons coconut oil, melted

* 1 tablespoon ground cinnamon

* 1 tablespoon maple syrup

* Pinch of sea salt

Instructions:

1. Preheat oven to 350°F (175°C).

2. Cut each tortilla into 6 wedges.

3. In a large bowl, toss the tortilla wedges with the melted coconut oil, cinnamon, maple syrup, and salt until evenly coated.

4. Spread the tortilla chips in a single layer on baking sheets.

5. Bake for 10-12 minutes, or until golden brown and crispy.

6. Let cool completely before serving with the mango salsa.

II. Main Course: Mexican BBQ (Carne Asada & Pollo Asado) with Grilled Pineapple Salsa

A. Carne Asada (Grilled Skirt Steak)

Ingredients:

* 2 lbs skirt steak, trimmed

* 1/4 cup olive oil

* 1/4 cup coconut aminos

* 1/4 cup orange juice

* 2 cloves garlic, minced

* 1 tablespoon lime juice

* 1 teaspoon ground cumin

* 1 teaspoon smoked paprika

* 1/2 teaspoon dried oregano

* 1/4 teaspoon chili powder

* Salt and freshly ground black pepper to taste

Instructions:

1. In a large resealable bag or container, combine the olive oil, coconut aminos, orange juice, garlic, lime juice, cumin, smoked paprika, oregano, chili powder, salt, and pepper.

2. Add the skirt steak to the marinade, ensuring it is fully coated.

3. Marinate in the refrigerator for at least 4 hours, or preferably overnight.

4. Preheat grill to medium-high heat.

5. Remove the steak from the marinade and discard the marinade.

6. Grill the steak for 3-5 minutes per side for medium-rare, or longer depending on your desired level of doneness.

7. Let the steak rest for 10 minutes before slicing thinly against the grain.

B. Pollo Asado (Grilled Chicken)

Ingredients:

* 2 lbs boneless, skinless chicken thighs or breasts

* 1/4 cup olive oil

* 1/4 cup coconut aminos

* 1/4 cup lime juice

* 2 cloves garlic, minced

* 1 tablespoon chili powder

* 1 teaspoon ground cumin

* 1 teaspoon smoked paprika

* 1/2 teaspoon dried oregano

* 1/4 teaspoon ground coriander

* Salt and freshly ground black pepper to taste

Instructions:

1. In a large resealable bag or container, combine the olive oil, coconut aminos, lime juice, garlic, chili powder, cumin, smoked paprika, oregano, coriander, salt, and pepper.

2. Add the chicken to the marinade, ensuring it is fully coated.

3. Marinate in the refrigerator for at least 4 hours, or preferably overnight.

4. Preheat grill to medium-high heat.

5. Remove the chicken from the marinade and discard the marinade.

6. Grill the chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).

C. Grilled Pineapple Salsa

Ingredients:

* 1 ripe pineapple, peeled, cored, and cut into 1/2-inch thick rings

* 1/2 red onion, diced

* 1/2 red bell pepper, diced

* 1 jalapeño pepper, seeded and minced (adjust to your spice preference)

* 1/4 cup chopped fresh cilantro

* 2 tablespoons lime juice

* 1 tablespoon coconut aminos

* 1 teaspoon honey

Instructions:

1. Preheat grill to medium-high heat.

2. Grill the pineapple rings for 2-3 minutes per side, or until grill marks appear and the pineapple is slightly softened.

3. Let the pineapple cool slightly, then dice it into small pieces.

4. In a medium bowl, combine the diced pineapple, red onion, red bell pepper, jalapeño, and cilantro.

5. In a small bowl, whisk together the lime juice, coconut aminos, and honey.

6. Pour the dressing over the pineapple mixture and gently toss to combine.

7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

III. Sides:

A. Cilantro-Lime Cauliflower Rice

Ingredients:

* 1 large head of cauliflower, cored and cut into florets

* 2 tablespoons olive oil

* 1/2 red onion, finely diced

* 2 cloves garlic, minced

* 1/4 cup chopped fresh cilantro

* 2 tablespoons lime juice

* Salt and freshly ground black pepper to taste

Instructions:

1. Pulse the cauliflower florets in a food processor until they resemble rice.

2. Heat the olive oil in a large skillet over medium heat.

3. Add the red onion and garlic and cook until softened, about 3-5 minutes.

4. Add the cauliflower rice to the skillet and cook for 5-7 minutes, or until tender-crisp.

5. Stir in the cilantro and lime juice. Season with salt and pepper to taste.

B. Black Bean & Corn Salad

Ingredients:

* 1 (15-ounce) can black beans, rinsed and drained

* 1 (15-ounce) can corn, drained

* 1/2 red bell pepper, diced

* 1/4 red onion, finely diced

* 1/4 cup chopped fresh cilantro

* 2 tablespoons lime juice

* 1 tablespoon olive oil

* 1/2 teaspoon ground cumin

* Salt and freshly ground black pepper to taste

Instructions:

1. In a medium bowl, combine the black beans, corn, red bell pepper, and red onion.

2. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.

3. Pour the dressing over the bean and corn mixture and gently toss to combine.

4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

IV. Dessert: Honey-Lime Avocado Mousse

Ingredients:

* 2 ripe avocados

* 1/4 cup lime juice

* 1/4 cup honey

* 1/4 cup coconut milk (full-fat)

* 1 teaspoon vanilla extract

* Pinch of sea salt

* Lime wedges for garnish (optional)

Instructions:

1. In a food processor or blender, combine the avocados, lime juice, honey, coconut milk, vanilla extract, and salt.

2. Blend until smooth and creamy.

3. Taste and adjust sweetness or tartness as needed.

4. Spoon the mousse into individual serving dishes.

5. Cover and refrigerate for at least 30 minutes to allow the mousse to firm up.

6. Garnish with lime wedges before serving (optional).

V. Drinks:

A. Agua de Jamaica (Hibiscus Tea)

Ingredients:

* 1 cup dried hibiscus flowers

* 8 cups water

* 1/4 cup honey (or more to taste)

* Lime wedges for garnish (optional)

Instructions:

1. In a large saucepan, bring the water to a boil.

2. Add the hibiscus flowers and remove from heat.

3. Let steep for 15-20 minutes.

4. Strain the mixture through a fine-mesh sieve, discarding the hibiscus flowers.

5. Stir in the honey until dissolved.

6. Let cool completely.

7. Refrigerate until chilled.

8. Serve over ice with lime wedges for garnish (optional).

If you are not a fan of Hibiscus flower tea, substitute it for black tea with lemon slices. Also serve a variety of drinks for your guest! Don't forget the Mexican beer for the adults!

B. Sparkling Water with Lime

* Simply serve chilled sparkling water with lime wedges for a refreshing and light option.

Serving Suggestions:

* Set up a buffet-style serving area for guests to easily assemble their plates.

* Arrange the Carne Asada and Pollo Asado on a platter, garnished with fresh cilantro and lime wedges.

* Serve the Grilled Pineapple Salsa, Cilantro-Lime Cauliflower Rice, and Black Bean & Corn Salad in separate bowls.

* Offer warm corn tortillas for guests to make tacos or enjoy with the BBQ.

* Present the Honey-Lime Avocado Mousse in individual serving dishes, garnished with lime wedges.

* Serve the Agua de Jamaica and Sparkling Water in pitchers with ice.

* Play some festive Mexican music to create a lively atmosphere.

Enjoy your delicious Mexican Party Feast! ¡Buen provecho!