In the spirit of Cinco de Mayo, today we’ve got some tasty fiesta-inspired treats – and just because you’re partying Mexican-style doesn’t mean you can’t still eat clean and healthy. Ditch all that heavy cheese and sugary margarita mix for vegan taco dip and homemade mango margaritas. The dip is full of flavor and spice in every bite while the addition of chili to the margarita salt in this gives you the perfect zing to counteract the mango’s sweetness.
1 Pkg of Extra Firm Tofu
1 Tbsp Almonds – Crushed & Soaked
3 Chipotle Peppers in Adobo Sauce (spoon in as much of the actual spice as you’d like depending on how spicy you want the dip to be)
1 Tsp. Chipotle Powder
1 Tsp. Cumin
2 Tsp. Garlic Powder
1 Tbsp. Lime Juice
1 Tbsp. Apple Cider Vinegar
2 Tbsp Agave Nectar
3 Tsp. Salt
1 Tsp. Pepper
Taco Layer Ingredients:
1 Cup Tortilla Chips – crushed
1 Large Roasted Red Pepper
1 Small Can of Sliced Black Olives
3 Leaves of Red Butter Lettuce – Shredded
¼ Cup Black Beans
2 Sprigs Fresh Cilantro
Combine all dip ingredients in a food processor until creamy.
Place crushed chips on the bottom of a flat serving dish.
Spread your freshly made dip on top.
Sprinkle with shredded lettuce, and then layer on all other ingredients, dispersing them evenly throughout the dish.
¼ Cup Orange Juice
2 Tbsp Lime Juice
1 Tbsp Agave
¼ Cup Puree
¾ Cup Orange Juice
1 Tbsp Lime Juice
1 Shot Tequila
Blend puree ingredients together using a blender or food processor.
Spread out your margarita salt and a sprinkle with chili powder.
Pour some water onto a small plate, and dip the rim of your glass to get it wet. Then dip the wet rim into your margarita salt to line the rim.
Place puree, orange juice, lime juice, and tequila in a cocktail shaker and shake.
Pour into glass, garnish and serve.