Although I really don’t need any reason to want to drink a margarita, Cinco De Mayo is a nice excuse every year that usually comes with a lot of other fun perks: live mariachi bands, steep discounts on drinks and/or queso, and just a general air of festivity. According to a survey done by Drizly, over 50% of consumers said they will mainly drink margaritas on Cinco de Mayo this year, while a brave 26% are planning to take tequila shots (not for me, not since college. No thank you!).

In a never ending margarita debate, almost 70% of people prefer their margaritas on the rocks, while only 16% prefer a frozen margarita. 6% will take any kind of margarita they can get. I’m definitely team on-the-rocks… what about you?

Whether you’re planning to go out or satisfy your margarita fix at home or at a house party, there are plenty of ways to get festive this Cinco De Mayo. Enjoy these taco and cocktail recipes!

Food

BBQ Skirt Steak Tacos

Serves 4
Recipe courtesy of Sarah Haas

Ingredients

• 8 flour tortillas, warmed
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 tablespoon packed brown sugar
• ½ teaspoon kosher salt
• ½ teaspoon Hungarian paprika
• ¼ teaspoon ground cloves
• 1 pound skirt steak, trimmed

For the slaw:

• 2 tablespoons plain Greek yogurt
• 1 teaspoon apple cider vinegar
• 1 tablespoon fresh orange juice
• 2 medium carrots, shredded
• 2 cups shredded green cabbage
• 2 green onions, thinly sliced
• ⅛ teaspoon kosher salt

Directions

1. In a small bowl combine the cumin, chili powder, brown sugar, salt, paprika, and cloves for the rub.
2. Rub steak all over with the spice mixture and let sit for 30 minutes or up to 1 hour in the fridge.
3. Combine the yogurt, apple cider vinegar, and orange juice in a medium mixing bowl. Add the shredded carrot, cabbage, and green onion and toss to coat to complete the slaw. Season to taste with salt and black pepper.
4. Cover and refrigerate until ready to serve.
5. For the steak, preheat the grill to high heat or set a grill pan over medium-high heat. If using a grill, clean the grill grates and brush them with oil. If using a grill pan, coat pan lightly with oil.
6. Once hot, add the steak and cook the steak for 4 to 5 minutes on each side, or until desired degree of doneness. Let steak rest 10 minutes.
7. Slice against the grain and serve in warmed tortillas topped with slaw.

Cumin Chickpea Tacos

Serves 8
Recipe courtesy of Sarah Haas

Ingredients

• 16 (6-inch) corn tortillas, warmed
• 1 (15.5-ounce) can chickpeas, drained, rinsed and patted dry
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon ground cumin
• ¼ teaspoon kosher salt
• 1 teaspoon fresh lime juice

For the salsa:

• 1 pound tomatillos, skins removed and washed
• 1 small white onion, chopped
• 2 cloves garlic, skins removed
• 2 teaspoons extra-virgin olive oil
• ½ lime, juiced
• ¼ cup lightly packed cilantro

For the cabbage slaw:

• ¼ cup plain Greek yogurt
• Zest and juice of 1 lime
• ¼ teaspoon kosher salt
• ½ head purple cabbage, thinly sliced
• 1 jalapeño, thinly sliced

Directions

1. Position oven rack about 6 inches from the heating element and preheat the broiler.
2. Line a rimmed baking sheet or broiler pan with foil and coat with nonstick cooking spray.
3. Quarter the tomatillos and add them to a bowl along with the onion, garlic, and olive oil. Toss to coat.
4. Spread mixture out onto the prepared baking sheet. Broil 4 minutes, stir, then broil 2 more minutes. Stir again and broil an additional 2 minutes, or until tomatillos and onion are blistered and browned.
5. Remove and cool slightly before transferring to a blender or the bowl of a food processor. Add the lime juice and cilantro and puree until smooth to complete the salsa. Season with salt to taste, if desired.
6. Set a large, non-stick pan over medium-high heat and add the oil. Add the chickpeas and cook, stirring often, until toasted, about 2 to 3 minutes. Add the cumin and cook 1 more minute. Remove from heat and stir in the salt and lime juice.
7. Combine the yogurt, lime juice, zest, and salt in the bottom of a mixing bowl. Add the cabbage and jalapeño and toss to combine to finish the slaw.
8. Serve chickpeas in warmed tortillas, then top with salsa and cabbage slaw.

Drinks

Watermelon Ball Tequila Shots

• 1 Ripe Watermelon
• 1.5 oz of tequila
• 1 lime (halved, one half cut in two wedges)
• 0.5 oz on Conintreau
• 1 oz of Sparking Ice Strawberry Watermelon

How to make watermelon shot glasses:
Scoop our watermelon balls with ice cream scooper. Cut slice on bottom to make flat. Use melon baller to scoop out insides.

Directions

1. Add one scoop of watermelon to shaker using melon baller. Add lime wedges and Conintreau. Muddle together.
2. Add tequila, juice from one-half lime, and ice. Shake and strain into measuring cup.
3. Pour into watermelon shot glasses and top with Sparking Ice Strawberry Watermelon.

Sagamore Spirit Ryegarita

(Perfect for Cinco de Mayo AND the Kentucky Derby!)

Ingredients:

• 1 oz Sagamore Spirit Rye Whiskey
• 1 oz Triple Sec
• 1 oz Lime Juice
• ½ oz Agave Nectar
• Crushed Ice
• Sliced Jalapeno with or without seeds to taste
• Lime for garnish

Instructions:

1. Combine all ingredients in shaker
2. Strain into rocks glass over crushed ice
3. Garnish with lime or sliced jalapeno, depending on heat tolerance

El Diablo

Excerpted from Beach Cocktails by the Editors of Coastal Living. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

Ingredients

• 1 tablespoon (1/2 ounce) fresh lime juice
• 1 tablespoon (1/2 ounce) crème de cassis
• 3 tablespoons (1 1/2 ounces) reposado or añejo tequila
• 1/3 cup (about 2 1/2 ounces) ginger beer or ginger ale
• Garnishes: lime slice, sliced fresh ginger

Instructions

1. Combine the first 4 ingredients in an ice-filled cocktail shaker, and shake vigorously.
2. Strain into an ice-filled highball glass. Garnish, if desired.