Bag - 0 item(s)

FREE* shipping is only $50 away!
(FYI: Subscribers *always* score free shipping.)

No items yet!

These items are moving quick!

Collagen Shot™ Trio Bundle 1 Bundle (3 Collagen Shots) $9
Collagen Bar™ - 6 Pack Variety 6 Pack (1 of Each Flavor) $18

by Sarah Schuh

If there ever was a reason to break out your most colorful dishware, put on a catchy playlist and whip up something delicious (tacos, anyone?) — today is it. Whether you're celebrating Cinco de Mayo virtually with friends or at home in the kitchen with a partner, we've got you covered with these savory and flavorful recipes, all of which are infused with collagen.

So cue your favorite tunes and grab a margarita glass or two  it's time to get this fiesta started! 

7 Cinco de Mayo Recipes

Cinco De Mayo

addicting pico de gallo

Yields 5-6 Pico de Gallo Servings

Ingredients:

  • 4-5 Roma tomatoes (chopped)
  • 1/3 C cilantro (diced)
  • 1 jalapeño (chopped; remove seeds)
  • ½ C red onion (chopped)
  • 1 squeezed lime
  • 1 scoop Vital Proteins Collagen Peptides
  • Salt and pepper to taste 

Directions:

  1. In a bowl, combine cilantro, onion, lime juice and collagen. Mix together until ingredients are combined evenly and the collagen is dissolved.
  2. Next, cut tomatoes in half and remove the seeds and juice.
  3. Chop the tomatoes into small chunks and add to the mixture.
  4. Mix together well, add salt and pepper and enjoy!

best-ever chicken tacos

Yields 6-8 Chicken Tacos

Ingredients:

Add-ons:

  • Corn tortilla shells
  • Corn
  • Tomato salsa
  • Cilantro
  • Red onion

Directions:

  1. In a small saucepan, heat the avocado oil.
  2. Once heated, add in the chicken breast until fully cooked.
  3. With two forks, slowly start to pull the chicken apart and add in the water.
  4. Once the chicken is fully pulled apart, add in the bone broth and seasonings. 
  5. Enjoy in tacos, in soup, on a salad or in a sandwich.

watermelon mint mojito mocktail

Yields 1 Mocktail

Ingredients:

Directions:

  1. In a tall glass, add collagen and lime juice, stir until fully mixed.
  2. Add watermelon and muddle.
  3. Stir in fresh mint leaves, add ice and top with sparkling water.
  4. Add lime wedge and fresh mint on top to garnish. Cheers!

savory taco salad bowl

Yields 4 Taco Bowls 

Ingredients:

  • 1 can black beans (rinsed)
  • 1 C corn (cooked)
  • 1C tomatoes (diced)
  • 1C spinach
  • 1/3 C red onion (chopped)
  • 1 avocado
  • 2 C brown rice
  • 2 C shredded chicken breast
  • ¼ C cilantro
  • 1 T chili powder
  • 2 t cumin
  • 1 t cayenne pepper
  • Salt and pepper
  • 1 T avocado oil
  • 2 scoops Vital Proteins Collagen Peptides or Chicken Bone Broth Collagen

Dressing Ingredients:

  • 1 C raw cashews (soak in hot water for 15-20 minutes)
  • 2 T avocado oil
  • 1 t minced garlic
  • 1 freshly squeezed lime
  • Salt and pepper

Directions:

  1. Soak cashews for 15-20 minutes in hot water; boil water for the rice.
  2. In the meantime, add 1 can of black beans into a saucepan with some avocado oil and cook on medium heat for 10-12 minutes.
  3. While cooking, add in the chili powder, cumin, cayenne, salt and pepper and collagen.
  4. Once the water begins to boil, add the rice.
  5. Begin to chop up the onion, tomatoes and avocado.
  6. In a bowl, add the rice, spinach, corn, onions, tomatoes, beans, chicken, avocado and cilantro.
  7. Lastly, blend together the cashews and the rest of the ingredients for the dressing. Top off the Taco Bowls with dressing and enjoy!

chunky avocado dip

Yields 3 Servings 

Dip Ingredients:

  • 1-2 ripe avocados, peeled cut into small chunks
  • 1 bell pepper (red, yellow or green)
  • ¼ C cucumber, diced
  • 2 T fresh cilantro, finely chopped

Dressing Ingredients:

  • 1 scoop Vital Proteins Collagen Peptides
  • 1/2 T extra virgin olive oil
  • 1 T lemon juice
  • 1 t garlic powder
  • 1 t chili powder, optional
  • Salt and pepper to taste 

Directions:

  1. Cut avocado in half, remove the seed and skin and begin to cut into chunks.
  2. In a medium-sized bowl, combine your bell pepper, cilantro, cucumber and avocado.
  3. In a smaller bowl, add your olive oil, garlic and chili powder, lemon juice, Collagen Peptides, salt and pepper. Thoroughly whisk using a fork until the collagen has dissolved.
  4. Slowly pour dressing over the dip and using a fork gently mix the contents.
  5. Pop into the fridge before serving.

taco-stuffed sweet potatoes

Yields 3 Taco Stuffed Sweet Potatoes

Ingredients:

  • 3 medium to large sweet potatoes
  • 1 lb. grass-fed ground beef
  • ½ red onion
  • 1 green and 1 red bell pepper
  • 1 jalapeño
  • ½ T cumin, coriander and chili powder
  • Red pepper flakes (to top)
  • Handful cilantro
  • 4 scoops Vital Proteins Beef Bone Broth Collagen
  • Salt to taste

Guacamole Ingredients:

  • 6 medium avocados
  • ½ red onion, diced
  • 5 cloves garlic, chopped
  • 2 tomatoes, diced
  • ¼ C chopped cilantro
  • 3 jalapeños, chopped
  • 2 freshly squeezed limes
  • Salt to taste

Directions:

  1. Start by baking the sweet potatoes at 350°F in an oven. These will take the longest to cook, so if you’re making this as a current meal, you’ll want to get these ahead of time. Check regularly until each potato is soft and can be poked through easily.
  2. In a pan over the stove, cook the ground beef with a little bit of grass-fed butter or avocado oil until there is no pink. Add in the cumin, coriander, and chili powder to your liking, and add in 3-4 scoops of collagen.
  3. Turn the heat down low to mix in the seasonings and bone broth thoroughly, adding more oil or fat if it gets too dry. The bone broth collagen will give the beef the richest, savory depth and flavor!
  4. In a separate pan, add the sliced onions and peppers and begin to sauté. Cook until soft with a lid on and finish off with high heat to lightly brown them.
  5. Once everything is done cooking, it’s time to assemble!
  6. Reheat the sweet potatoes as if they were precooked, add in the meat, vegetables, and guacamole, and top with slivered jalapenos and red pepper flakes. Add salt to taste and dig in!

fiesta chipotle lime chicken

Yields 2 Servings

Ingredients:

  • 1 lb. chicken (breast or thighs, with or without skin works fine)
  • Juice of 2 limes
  • 2 garlic cloves, crushed
  • 2 T olive oil + extra for cooking
  • 2 scoops Vital Proteins Collagen Peptides
  • 1 T adobo sauce from a can of chipotle chili peppers in adobo sauce (sub 1 T tomato paste + 1 t smoked paprika for a milder version)
  • 1 t freshly grated lime zest
  • 1/2 t salt
  • 1/2 t freshly ground black pepper

Garlic Cream Dressing:

  • 1 C coconut yogurt
  • 1 t garlic powder
  • 1 scoop Vital Proteins Collagen Peptides
  • 1 t freshly squeezed lemon juice
  • 1 t salt
  • 1/2 t freshly ground black pepper
  • Water to thin it out to desired consistency

Optional:

  • Grain or gluten-free tortillas
  • Avocado
  • Cabbage
  • Mixed Greens
  • Diced tomatoes
  • Jalapeños
  • Cilantro
  • Hot sauce

Directions:

  1. Place chicken into a baking dish or Ziploc plastic bag and set aside.
  2. Place lime juice, garlic, olive oil, adobo sauce, lime zest, Collagen Peptides, salt and pepper into a small bowl or jug and stir to combine.
  3. Pour over the top of your chicken and toss to coat. Marinate in the refrigerator for 30 minutes.
  4. When you're ready to cook, fire up the grill or place a large skillet over medium-high heat and remove chicken from the marinade. (Discard any remaining juices).
  5. Cook chicken, in a single layer, for 3-5 minutes per side depending on level of thickness. Turn and cook for 2-3 minutes more.
  6. Transfer to a plate and allow to rest before slicing and serving.
  7. If making the garlic cream dressing, simply place all dressing ingredients into a small bowl and stir to combine. Taste and adjust seasonings as needed.
  8. Add water, 1 teaspoon at a time to reach desired consistency.
  9. *Dressing will keep well refrigerated for 3-5 days.*

**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.