Cinco de Mayo gives us plenty of opportunities to diverge from healthy eating. Although we all love a dish covered in queso, we’ve decided to celebrate the lighter side of Cinco de Mayo this year.

Whether you’re dining out or hosting your own fiesta, we’ve got you covered. From cocktails to the main course, Tortilla Republic gave us the best recipes to ensure that the only thing you’ll regret on the 6th was too much tequila! Tortilla Republic is a modern Mexican restaurant, with locations in West Hollywood, Kauai, and coming summer 2014 Laguna Beach. They cater to gluten-free diners, vegetarians, and clean eaters.  


Photo Credit: Tortilla Republic


To keep cocktails low-cal, skip margaritas made with sour mix (which tend to have tons of sugar) and swap for one sweetened with agave and a kick of lime.  Tortilla Republic’s Skinni Margarita fits the formula.

You can recreate it at home with this simple recipe:

2oz Corzo Blanco tequila

1 whole lime (1-1/2 oz lime juice) 

3/4 oz fresh agave nectar

1/2 oz Cointreau

Shake. Pour into a 12.5 oz glass on rocks. Garnish with a slice of orange or orange rind.


Photo Credit: Tortilla Republic


Pass on pork and beef, and opt for lean proteins like chicken and fish.  Look for dishes that include veggies and salsa—ingredients that add flavor without fat. Don’t shy away from guacamole! Avocados are packed with potassium, filling fiber, and healthy nutrients.


Photo Credit: Tortilla Republic


Lettuce leaves are the perfect substitute for taco shells, and this vegetarian variety tastes as good as it looks.  “The Hibiscus Skinni Taco offers a wonderful option for those trying to stay healthy while celebrating Cinco de Mayo,” Tortilla Republic Partner John Halter says.  “This dish is lighter than traditional tacos as it contains lettuce rather than a tortilla, and features other delicious vegetables such as carrots, sweet potato and jicama, and a hibiscus flower.”

Try tropical tacos this Cinco de Mayo with the recipe below.


4 ounce dried hibiscus flower bulbs

1 cup diced sweet potatoes

1/2 head of lettuce

1/4 cup butter

1/4 cup julienne white onion

1/8 julienne carrot

1/8 cup jicama, julienned

1 teaspoon chopped garlic

1/8 cup chopped parsley

1/2 teaspoon dried Mexican oregano

1/2 teaspoon fresh thyme

1/4 teaspoon ground cumin

1 teaspoon sugar

1/2 ounce olive oil

1/4 teaspoon black pepper

salt to taste


Sauté all of your ingredients, except for lettuce, in a saucepan over medium heat.

Cook until all the ingredients are mixed and lightly browned.

Remove from heat and let cool until ready to use.

Tear off individual leaves from your lettuce head.

Fill each lettuce leaf “cup” with a spoon full of your sauté mix.