5 Cinco de Mayo Recipes (with Honey!)


These five Cinco de Mayo recipes are inspired by Mexican and Tex-Mex faves, and they all use raw & unfiltered honey in different ways. We've got a full menu of honey recipes for you today, so let's get cooking.

100 Years of 100% U.S. Honey

These Cinco de Mayo recipes are part of our #100waystousehoney series, celebrating 100 years of 100% U.S. honey with honey hacks, honey tips, and honey recipes.

Throughout 2024, you can shop our limited-edition 1924 Golden Age Wildflower honey blend. It's an exclusive, 100% U.S. wildflower honey blend with a mellow, but flowery taste.

Honey-Lime Chicken Tacos

Makes 12 tacos.


For marinade:

3 limes, juiced

1/3 cup Local Hive Honey

8 cloves - garlic, minced

2 TBSP olive oil

2 tsp Sriracha sauce

For tacos:

5 boneless, skinless chicken breasts

12 flour or corn tortillas

15 oz bag coleslaw mix

1 TBSP honey

2 TBSP lime juice

1 TBSP vinegar

3 TBSP mayonnaise

Salt and pepper, to taste



  1. Mix together marinade ingredients. Put marinade and chicken breasts into a resealable bag and marinate overnight. Remove chicken from bag and grill on medium heat until cooked through.
  2. While chicken cooks, combine coleslaw mix, honey, mayonnaise, vinegar and lime juice in a large bowl. Add salt and pepper to taste.
  3. Cut grilled chicken into small, almost shredded pieces. Assemble your tacos and top with slaw.


Honey-Lime Chicken Enchiladas

Makes 8 enchiladas — about 4 servings.



2 large chicken breasts, cooked and shredded

12 oz can enchilada sauce, green

1/3 cup Local Hive Honey

1/4 cup lime juice

1 TBSP chili powder

1 tsp garlic powder

8 medium whole wheat tortillas

2 cups Mexican cheese, shredded

3/4 cup milk

4 TBSP cilantro, 1-2 bunches without stems

1/3 cup sour cream



  1. Preheat oven to 350º.
  2. In a 9x13 baking dish, cover the inside of the dish with a thin layer of enchilada sauce.
  3. Whisk together honey, lime juice, chili powder and garlic powder. Pour over the shredded chicken. Let sit for 30–60 minutes.
  4. Place a handful of chicken into each tortilla and top with cheese. Roll tightly and place snugly into baking dish until full. Top with cheese.
  5. Coat the enchiladas with the leftover marinade using a pastry brush.
  6. Bake for 20 minutes until browned and crispy.
  7. While enchiladas cook, heat a small saucepan over medium. Add milk, remaining enchilada sauce, half the cilantro, and 2 TBSP sour cream. Stir until thoroughly heated and mix to make enchilada sour cream.
  8. Drizzle sour cream onto enchiladas. Garnish with cilantro.


Honeydew Margarita Honey Cocktail

This delicious margarita recipe from @thesocialsipper calls for honey AND honeydew: a genius combo if we've ever heard one.

Makes 2 margaritas.


1/2 cup fresh honeydew balls or cubes
2 Tbsp Local Hive Orange Blossom Honey
4 oz tequila
Juice of 1 large lime (about 1 ½ oz)
Chili salt for rim
Garnish: edible flower and lime slice



Prepare 2 cocktail glasses with a rim by coating with lime juice and dipping into chili salt.

Add honeydew and Local Hive Orange Blossom Honey to a blender and puree. Strain into a cocktail shaker.

Add tequila, lime juice and ice and shake.

Strain into prepared glasses over fresh ice. Garnish with lime slices and edible flowers.

Citrus Salsa with Grilled Corn

3 ears fresh corn, kernels cut off the cob

1 cup cherry tomatoes, diced

1/3 cup red onion, diced

2 jalapeños, diced

1/4 cup cilantro, chopped

3 TBSP fresh lime juice

2 TBSP Local Hive Honey

1/4 tsp kosher salt

1/4 tsp chili powder

1/4 tsp cumin


  1. Grill corn cobs over medium heat. Scrape kernels off the cob into a large bowl.
  2. Add tomatoes, onion, jalapeño, and cilantro to the same large bowl. Set aside.
  3. In a small bowl, whisk together lime juice, honey, salt, chili powder and cumin. Pour over salsa mixture. Stir to coat. Season to taste and serve with chips


Grilled Corn with Spicy Honey Butter

Chili powder, honey, and melted butter make the perfect spicy-sweet combo for a Mexican-style ear of sweet corn — maybe the most underrated of Cinco de Mayo recipes.

Makes 8 servings. 


1/2 cup butter, softened

1/3 cup Local Hive Honey

1 tsp chili powder

8 ears corn on the cob

8 lime wedges

1/4 cup fresh cilantro, chopped


In a small bowl, stir together the butter, honey and chili powder. Set aside.

Fold back husks and remove silk from corn; pull husks back up over corn.

Place corn in a large bowl of ice water and soak for 15 minutes. Remove and shake off excess water.

Place on grill over medium hot coals and cook for 15 to 20 minutes, turning frequently. Be careful that the husks don't catch on fire.

Peel back husks, leaving just the end of the ear covered with the husk. Spread each ear with seasoned butter. Sprinkle with cilantro and serve with lime wedges.

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