Cinco de Mayo recipe compilation (part 5 of 5)

Cinco de Mayo recipe compilation (page 5 of 5), starting from the top:

Tex-Mex Rice

BBQ Tomatillo Tacos

Margarita Cupcakes

Margarita Pops

Guacamole Parfaits

Pork Tacos With Pineapple-Serrano Salsa

Top-Shelf Sparkling Margarita Jell-O

Cinco de Mayo recipe compilation (part 4 of 5)

Cinco de Mayo recipe compilation (page 4 of 5), starting from the top:

Green Poblano Rice

Veggie Tacos

Chile & Coke Carnitas

Spinach Mushroom Enchiladas

Pulled Pork Enchiladas

Tequila Sunrise

Salty Chihuahua

Spicy Cabbage Slaw

Avocado Rice

Grandma’s Enchiladas

Cinco de Mayo recipe compilation (part 3 of 5)

Cinco de Mayo recipe compilation (page 3 of 5), starting from the top:

No-Frills Guacamole

Summer Corn Dish

Roasted Tomatillo Salsa


Chicken Tomatillo Tacos

Veggie Enchiladas

Shrimp Tacos with Mango Salsa

Slow Cooker Carnitas Tacos

Refried Beans

Tomatillo Corn

Cinco de Mayo recipe compilation (part 2 of 5)

Cinco de mayo recipe compilation (page 2 of 5), starting from the top:

Slow-Cooker Smoky Chipotle Beef Tacos

Chipotle-Cilantro Slaw

Mango Slaw

Pork Posole

Chicken Pozole

Roasted Salsa Roja

Mexican Red Rice

Cheese Enchiladas with Green Sauce

Cilantro-Lime Rice

Chipotle-Lime Cauliflower Tacos

Cinco de Mayo Recipe compilation (part 1 of 5)

Cinco de Mayo compilation (page 1 of 5), starting from the top:

Chipotle-Lime Corn

Lime-Jalapeño Slaw

Jicama Radish Slaw

Mexican Corn

Creamy Spinach Enchiladas

Spicy Pork Tacos with Pineapple Salsa

Vegetable Enchiladas

Restaurant-Style Salsa

Southwest-Style Egg Rolls with Southwest Sour Cream Dip (for the dip recipe)

Mexican Rice

Top-Shelf Sparkling Margarita Jell-O


  • 3 (3-ounce) packages lime-flavored gelatin mix
  • 1 (3-ounce) package lemon-flavored gelatin mix
  • 2 ½ cups boiling water
  • 1 2/3 cups premium tequila (started off using Patrón silver but ran out and had to use Jose Cuervo Silver to reach the required 1 2/3 cups)
  • 2/3 cup triple sec
  • 2/3 cup orange liqueur (such as Grand Marnier) (we used Cointreau)
  • ½ cup sweetened lime juice (such as Rose’s, found in the juice or mixer aisle) (we used Rose’s)
  • 2 cups sparkling water
  • Zest of 1 lime
  • Margarita or kosher salt, as needed (we used kosher salt)


  1. Take a large mixing bowl out and stir together the lime gelatin, lemon gelatin and boiling water until the gelatin has fully dissolved. Place the bowl in the fridge to chill for 15 minutes.
  2. Take the bowl out of the fridge and stir in the tequila, triple sec, orange liqueur and sweetened lime juice. Gently stir in the sparkling water. Spoon the mixture into 24 small cups or into hollowed out lime halves* (we went with lime halves). Sprinkle the lime zest over the individual portions and place them in the fridge for 4 hours or until they’re set. Sprinkle the salt on right before serving.

*In order to get your hollowed out lime halves, first cut the limes in half horizontally. Using either a paring knife or a grapefruit knife, cut around the insides to release most of the flesh from the shell. Use a pair of scissors to cut away the central membrane found at the bottom, removing everything from the inside afterwards. Place the shells in muffin tins (we had to use a mini muffin tin for ours) to keep them upright and pour in the gelatin mixture. We didn’t measure how much we poured in but they suggest about 2 tablespoons per lime half.

You can definitely taste the alcohol in this ! It looks really cute being in the limes but it takes a lot of time and work to get the limes hollowed out so if you’re short on time or patience, we’d suggest going with cups instead. When it comes to eating this, you’re going to need a spoon or else cut this in half and eat it right out of the wedge. It’s too messy to eat it right out of the lime half. The salt really does make this taste better.

We got this recipe from

We weren’t paid in any form to promote Patrón, Jose Cuervo, Grand Marnier, Cointreau, Rose’s or

Take care everybody !