[RECIPES] Celebrate Cinco de Mayo with Fajitas, Salsa and Margaritas

Chicken fajitas

Unknown to many people, Cinco de Mayo is not Mexico's Independence Day. The holiday actually celebrates Mexico's victory over the French army during the Battle de Puebla in 1862. Although Cinco de Mayo celebrations in the U.S. have taken on the form of endless margaritas and queso, it is important to remember the origins of the holiday are much more than just food and alcohol.

And now that we've gotten that straightened out, let's eat! These are 3 great, easy-to-make recipes to serve during your own Cinco de Mayo party.

Avocado Salsa

serves 8

4 avocados, chopped into cubes

2 tomatoes, diced

4 tablespoons of jalapeno, chopped

Salt and pepper to taste

1 tablespoon of cumin

1 tablespoon of lime juice

1/2 cup of cilantro, chopped

Mix everything gently in a bowl and serve with tortilla chips

Strawberry Margaritas

Serves 4

4 ounces of Grand Marnier

6 ounces of tequila

6 ounces of lime juices

8 ounces of strawberry simple syrup

4 cups of sliced strawberries

Strawberries to muddle at bottom of pitcher

To make strawberry simple syrup, combine equal parts sugar to water and boil until sugar is dissolved. Let cool, then add sliced strawberries to mixture in blender and blend together. Pour into pitcher.

Add tequila and Grand Marnier. Garnish margarita glasses with lime and pour.

Chicken Fajitas

4 tablespoons of canola oil

1/2 pounds of chicken breasts, cut into thin strips

1 medium green and red bell pepper, cut into thin strips

1 medium onion, cut into thin strips

6 flour tortillas

2 cups of Monterey jack cheese or cheese of your choice

1 1/2 teaspoons of salt

1 1/2 teaspoons of pepper

1 1/2 teaspoons of cumin

1 teaspoon of garlic powder

1/2 teaspoon of chili powder

Sour cream

Guacamole

In a large, sealable plastic bag, combine chicken with two tablespoons of canola oil and all seasonings. Marinate for up to four hours.

In a large skillet, cook onions and peppers in two tablespoons of canola oil until crisp. Remove from skillet.

Discard marinade and add chicken to skillet over medium heat, cooking for about 7-8 minutes, or until meat is no longer pink. Return onions and peppers to chicken and mix thoroughly.

Warm tortillas and spoon chicken mixture into each tortilla. Add cheese, sour cream, and guacamole.