We’ve rounded five Lent-friendly recipes for you to enjoy! Even if you don’t observe Lent, these dishes are yummy meatless alternatives to everyday meals and great opportunities to try new recipes with your niños.

Chorizo, Potato, and Egg Tacos 

These chorizo breakfast tacos were made with soyrizo by Opera Singer in the Kitchen. The recipe works with regular chorizo if you’d like as well. Check out the full recipe here.

 Gluten & Grain-Free Pizza Crust Recipe

This gluten and grain-free pizza crust recipe by Momables is made from cauliflower. Check out the surprisingly simple way to make this pizza here. It is sure to be a hit with kids!

 La Rancherita’s Pot of Beans

If you want a good story and a classic pot-of-beans check out Clementina’s recipe for la rancherita’s pot of beans.  Clementina shares a story about a rancherita and how her delicious pot of beans won over a charro’s heart. Clementina blogs at A Little Cup of Hot Chocolate.

Tarta Pascualina – Spinach and Ricotta Tart with Peppers

From Argentina With Love comes this decadent recipe for a tarta pascualina or a spinach and ricotta tart with peppers. Enjoy it with friends while celebrating easter or anytime of year. This recipe was passed on to Rebecca by her friend Tom and you can find the full recipe here.

Grilled Salmon with Corn Salsa

This healthy dish by Layla of Las Recetas de Laylita will put you in the mood to grill and spend some time outdoors. Check out the full recipe here.

Mexican shrimp cocktail always brings a smile to my face. The tangy tomato entrada or “entrance” to an amazing meal is a tough dish to follow. The combination of sweet, tart and spicy is the perfect medley to accompany the plump shrimp overflowing from the tall glass it is served in.

The most memorable and delicious shrimp cocktail I’ve ever experienced was at the Mercado Municipal in Zihuatanejo, a Mexican city in the state of Guerrero. Recommended by our taxi driver, the Mercado is a must stop for artesania shopping and local eats.

Overwhelmed by the mercado’s vivid colors, spiced odors and noisy hustle that seemed to blend together, we were waved in by a man on a megaphone telling us not to miss the best shrimp cocktail in town. We were convinced and made our way to a small food stand with a mural of a giant, scary-looking shrimp painted over clumpy and peeling turquoise paint.

As soon as we sat at the counter, two bulging shrimp cocktail glasses were placed in front of us, a stack of crackers, a bowl full of avocado halves and a couple of sweaty beers to wash it all down.

Trying to recreate that particular moment, here is my interpretation of the Mercado’s Municipal shrimp cocktail using Clamato and a few other ingredients I found at Walmart.

It’s a hit at family get-togethers, tailgates and football play off parties. If you prefer a spicy version, add a chopped up Serrano chile to the mixture and enjoy!

Serves 6-8

Ingredients for Shrimp Cocktail

16oz medium cooked shrimp, frozen, tail on peeled and deveined (about 70 count)

1 cup Clamato Tomato Cocktail

1 cup ketchup

3 lemons, juiced

1 cup orange flavored soda

½ onion

1 celery stalk

10 cilantro sprigs

2 avocados, chopped in cubes

assorted crackers

Instructions

Thaw shrimp in sealed bag by submerging it in warm water for approximately 15 minutes.  Remove tails and rinse.

Chop celery, onion and cilantro and place them in a large salad bowl.

Add Clamato Tomato Cocktail to salad bowl and gently stir.

Add lemon juice, orange soda, ketchup and avocado to mixture.

Stir ingredients to combine.

Refrigerate until ready to serve.  Serve with assorted crackers.

Disclosure: As part of the Walmart Moms program, SpanglishBaby received compensation and the products to facilitate this post. As always, all stories and opinions are our own.

Editor´s note: The following Capirotada recipe is a guest post from Sandra Perez-Ramirez, author of the blog MamáNoticias.com.

Ten years have elapsed since I came to the United States and I am amazed at how I can still saber in my palate the traditions of the food of my native Mexico, and especially, my grandmother’s delicious recipes which I prepare in her honor during Lent. This year has been very special, because for the first time in several years my mother came to stay with me and together we prepared a festival of flavors and aromas. Today I present to you a taste of her “Capirotada.”

Capirotada is the traditional dessert, similar to a warm bread pudding, that is prepared and served in Mexico during Lent, a season of special devotion in the traditions of catholic families. It is said that it originated in the Colony era in Mexico. My mother and some friends have told me that this delicious treat was created by nuns inside the convents of that era.

Traditional Capirotada Recipe

Ingredients

2 hard bolillo bread loaves (french bread)  in slices

3 whole piloncillo cones

150 grams of walnuts

50 grams of raisins

50 grams of sugar coated candy or alegría

50 grams of shredded coconut

50 grams of clove 9 (spice)

100 grams of shredded Monterrey Jack or Oaxaca cheese

1 whole orange (in slices)

1/2 cup oil

3 cinnamon sticks

5 tortillas

Preparation

The original recipe states that in order to give the Capirotada that traditional flavor it should be elaborated in an earthen pot, but in this case I used a glass dish so it could retain its consistency.

It’s recommended to begin the night before by leaving the tortillas and bolillo bread in a plate outside. The next day fry the slices of bolillo bread in a frying pan on both sides and then lay them out in our glass dish. It is important to first lay the five tortillas on the bottom of the glass dish before adding the bolillo bread slices so these can absorb the grease.

While frying the bolillo bread, start preparing the piloncillo syrup on the side. Boil (low flame) a cup of water, the cinnamon sticks and the clove inside a pot. And towards the end, add the orange slices. You will see and smell the sweet flavor of the piloncillo which will fill your house with its aroma; which in my case brought me numerous memories of my native Mexico.

Finalize the preparation of the Capirotada by adding the alegría, cinnamon, raisins, shredded coconut, shredded cheese, walnut and our special piloncillo syrup over the bolillo bread slices. The last step is the most fun for me, because as a child I used to decorate the Capirotada and add all the final ingredients.

I sincerely hope you will enjoy preparing this Capirotada as much as I did, and that you will remember that the flavors of our traditions should always be served daily on our tables.

For a Spanish-language version of the recipe, please visit MamaNoticias.com

Sandra Perez-Ramirez is a journalist with over ten years experience in Spanish newspapers in her native Mexico. She now divides her day as the mom of a 5 year old boy, a wife, a full time job and the Editor/Writer for Mamá Noticias, a Spanish language blog that provides current and interesting news for Latina moms & families.

El Salvador, where I grew up, is a very Catholic country where all religious traditions are observed as part of the culture. One of those is Cuaresma, or Lent.

We didn’t really have the tradition of giving something up during the 40 days of Lent, other than meat on Fridays. Those days, I knew some form of fish and veggies would be served at my house. Growing up I was never a fan of fish or seafood, so I would most likely just eat veggies or plátanos fritos and frijoles. Any excuse for platanitos is good, no?

We’re not practicing Catholics in my home, but I respect the tradition of Lent and know it is a huge part of being Latino. These two veggie recipes from Ani Simon (Nestlé Culinary Expert) I´m sharing below are perfect for meatless-Fridays. The Zucchini Boats Stuffed with Lentils and Potato Corn Patties with Cream Sauce are fun and easy enough to make that you can invite your kids in the kitchen with you and enlist their “help” in making these. They will love to scoop the flesh out of the zucchinis to make boats!

These two recipes include ingredients that are very common to find in most Latin households: media crema and salsa Maggi.  So much so, that I remember that, when traveling from El Salvador to Houston to visit my dad every year, I had to load up my suitcase with large bottles of salsa Maggi for him to pour all over his rice! I’m not joking here. My dad’s main encarguitos were always salsa Maggi and queso Petacones.

Well, we don’t need to get any of these ingredients in through customs anymore. Nope, now we have Walmart for that. I was able to find Nestlé Media Crema and an abundant supply of Maggi seasoning sauce at my nearest Walmart store. Oh, and while I was there I stocked up on some delicious Mexican Jarritos soda, too!!! (My daughter loves the Fresa flavor; I’m more of a Mandarina!)

Zucchini Boats Lent Recipe

{Click on any of the two images below to download and print both recipes}

Potato Corn Patties Lent Recipe

We truly hope you enjoy making and eating these. Please let us know if you do and if your niños were able to help you cook.

Disclosure:  We received a gift card and compensation as part of the Walmart Moms program to facilitate this post. As always, all stories and opinions are our own.