At this year’s Cinco De Mayo fiesta, make your way past high calorie chips and 7 layer dips and head straight for these refreshingly light Ceviche Tacos instead. Wrapped in our Hand Made Style Corn Tortillas, these delicious fish tacos will leave you happy and satisfied, but with plenty of room for a skinny margarita or two!  Get the recipe and more party tips below.


Appetizer Numero Uno: Homemade Baked Chips and Fresh Guac

Instead of serving high-calorie, store bought chips, why not bake your own? It’s easy. Simply cut our Hand Made Style Flour Tortillas into wedges and place them on a cookie sheet. Brush them with olive oil, sprinkle with salt and pop them in the oven at 350 degrees for 15-20 minutes or until golden brown. The result? Perfectly dip-able, crispy chips without all the excessive calories and fat.

For more guacamole recipes check out our Pinterest page. We especially like this one by Weight Watcher food blogger, Skinnytaste.


Guilt Free Sipping: Skinny Margaritas

Margaritas are the quintessential Cinco De Mayo cocktail, but one drink can cost you over 500 calories! Here are a few tips to slim down your favorite Mexican bevvy:

Fresh is Always Best. Substitute sugary, artificially colored mixers for fresh juices such as orange, tangerine or pineapple.

Stay Slim and Sparkling. Add sparkling water to your margarita to make it bigger and more exciting, but without pouring in any additional calories.

Getting it Right. Finding the right balance between sweet and sour is the trick to a delicious margarita. Have a lime and lemon squeezer nearby and Stevia on hand if extra sweetness is desired.

For more skinny margarita recipes, check out our Pinterest page. We especially love these ones from food blogger, Family Fresh Meals – and the Lime Sorbet Margarita in particular,  yum!


Spicy Ceviche Tacos with Hand Made Style Tortillas

Prep time: 15 minutes | Cook time: 30 minutes (fish “cooking” in the lime juice)


2 pounds tilapia fillets or other boneless white fish, diced

1 cup lime juice (about 8 large limes)

3 medium Roma tomatoes, chopped

1/2 cucumber, peeled, seeded and diced

1/2 cup white onion, diced

1/2 cup fresh cilantro leaves, chopped

1 serrano chile, finely chopped

Salt and pepper to taste

8 Hand Made Style Tortillas, Corn, Yellow or White

1 avocado, halved, pitted, peeled, and thinly sliced

Garnish Ideas: 2 limes, cut into wedges, Cholula hot sauce, cotija cheese crumbles


Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 20 to 30 minutes.

While fish is in the refrigerator, combine tomatoes, cucumber, onion, cilantro, and Serrano chile in a large bowl. Remove fish from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Gently combine the fish with the rest of the ingredients. Season with salt and pepper, to taste.

Heat tortillas on an open gas flame, flipping once or twice to warm and soften, working towards slight burn marks on both sides; or warm tortillas on both sides in a hot skillet. Lay each tortilla on a flat work surface, place a large spoonful of ceviche in the center; top with avocado slices and a sprinkle with cotija cheese. Serve immediately with the lime wedges and Chalula alongside.

Number of Servings: 8

Per Serving:

Calories: 260 | Total fat: 7 grams | Total carbohydrates: 23 grams | Dietary fiber: 5 grams | Protein: 29 grams