Cinco de Mayo nutrition

It's Cinco de Mayo and while many people think Mexican food is high in calories. Diet Diva Tara Gidus stopped by Good Day with some tips and recipes to enjoy your "fiesta" without packing on the pounds.

On the web: http://www.dietdiva.net

Michelada
1 bottle Negra Modelo beer
1 juice from 1 large fresh lime
1 jalapeno slice/cucumber
2 drops Worcestershire
2 drops hot sauce
2 drops soy sauce
coarse salt

Instructions:
Slat the rim of a large tall glass with the coarse salt. Fill the glass with ice and then add the lime juice and Worcestershire, hot sauce, and soy as desired.
Top with Negra Modelo beer and serve any extra beer on the side. Garnish with jalapeno, cucumber, or both.

Avocado and Black Bean Salad
Recipe found on www.theamazingavocado.com
2 avocados from Mexico, peeled, pitted, and diced
1 (15 oz) can black beans, drained and rinsed
1 cup diced jicama
1 cup cherry tomatoes, cut in half
¼ cup cilantro
1 jalapeno, seeded and chopped
¼ cup olive oil
¼ cup orange juice
2 T. lime juice
½ t. salt
½ cup crumbled queso fresco or feta cheese

Instructions:
In bowl, gently mix together avocados, black beans, jicama, tomatoes, cilantro, and jalapeno. Add olive oil, orange juice, lime juice, and salt. Mix gently until ingredients are even coated. Sprinkle with queso fresco.
Serves 4

Mexican Sushi
Recipe found on www.theamazingavocado.com
3 oz low fat cream cheese, softened
1 ½ T. seeded and finely chopped chipotle in adobo
3 large flour tortillas or wraps (1 each plain, tomato, and spinach flavor)
¾ cup low fat refried black beans (or mash black beans)
6 T. pico de gallo salsa
1 ½ avocados from Mexico, peeled, pitted, and diced
¾ cup cilantro leaves

Instructions:
Mix together cream cheese and chipotle. Heat tortillas in microwave to soften. Spread each tortilla with 2 T. chipotle cream cheese, ¼ cup black beans, and 2 T. salsa. Scatter one-third of the avocado and cilantro on each. Roll up tortillas tightly; wrap in plastic and refrigerate. To serve, unwrap and trim ends; cut each roll across into 6 pieces.

Avocado Coconut Pie
Recipe found on www.theamazingavocado.com
½ cup coconut milk
½ cup sugar
1 (0.25) envelope gelatin
3 avocados from Mexico, peeled and pitted
2 T. freshly squeezed lime juice
½ t. coconut extract
1 (8 in.) graham cracker pie crust
1 cup whipped cream
1 cup toasted sweetened shredded coconut

Instructions:
In small saucepan, heat coconut milk, sugar, and gelatin, whisking until gelatin is melted; do not boil. Remove from heat; cool. In food processor or blender, puree avocados, coconut milk mixture, lime juice, and coconut extract until smooth. Pour avocado mixture into pie crust. Cover with plastic wrap placed directly onto surface of filling; chill at least 4 hours. Serve pie the same day, cut into 8 wedges. Garnish each wedge with 2 T. whipped cream and 2 T. toasted coconut.

Pineapple and Cucumber Guacamole
Recipe by Mexican Chef Roberto Santibanez for www.theamazingavocado.com
Yield: 5 cups
1 cucumber, peeled, seeded, and diced (1/2 inch thick)
1/2 cup finely diced red onion
2 fresh Serrano or jalepeno chiles, minced, including seeds, or more to taste
2 tablespoons freshly squeezed lime juice (or more to taste)
3/4 teaspoon fine salt or 1 1/2 teaspoons coarse salt
2 large or 3 small ripe Mexican Hass avocados, halved and pitted
1/2 pineapple, peeled, cored, and diced (1/2 inch)
1/4 cup chopped cilantro

Directions
Stir together the cucumber, onion, chiles, lime juice, and salt in a large bowl. Score the flesh in the avocado halves in a cross-hatch pattern (not through the skin) with a knife and then scoop it with a spoon into the bowl and gently stir together (do not mash). Stir in the pineapple last so the fresh acidity is a distinct counterpart to the avocado. Season to taste with additional chile, lime juice, and salt. Transfer the guacamole to a wide dish and sprinkle with cilantro on top.

Classic Guacamole
Recipe by Mexican Chef Roberto Santibanez for  www.theamazingavocado.com
Serves 3-4
2 tablespoons finely chopped white onion
1 tablespoon minced fresh Serrano or jalapeno chile, including seeds, or more to taste
1/2 teaspoon kosher salt, or 1/4 teaspoon fine salt
1/4 cup chopped cilantro, divided
1 large or 2 small ripe Mexican Hass avocados, halved and pitted
A squeeze of lime, if desired

Directions
Mash the onion, chile, salt, and half the cilantro to a paste in a molcajete or other mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl.
Score the flesh of the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it out with a spoon into the mortar or bowl. Toss well, then add the rest of the cilantro and mash coarsely with a pestle or a fork. Season to taste with lime juice (if you'd like) and additional chile and salt.