We love celebrating the little holidays with the kids. One that we often sort of celebrate is Cinco de Mayo, although none of us really knew what it was actually for.

Here are our festivities! I hope you guys find inspiration and ideas that you can take home to your own little families!

XO,

MATCHING TEES: made by yours truly. Don’t look too close – I’m still going through a learning curve.
{I got a Cricut and I’m kinda stoked about it – get ready for allll the crafty things}

Note to self: Don’t accidentally put your iron on top of vinyl you’ve already finished – you WILL melt it and want to say 35 curse words, & it’s probably a good idea to put the vinyl in the machine the right side up – just sayin’ {face palm}

BOOKS: Here are the books we got and I HIGHLY recommend them all! But if you have to choose then I would go with this one.

Just because it’s an easy way to learn about the holidays {quick and fun!}. But I can’t get over Skippy Jon Jones – this will always be a classic.

Chicks and Salsa is also a fun one. I would recommend it more as just a library book checkout, than one you buy for your home library – but you win some and you lose some. The kids enjoyed it, so I guess that’s what matters. It just wasn’t my overall favorite book. 
MINI AVOCADO PINATA: Homemade piñata by Tylee and Camille {basically buy some streamers and shape a box you have & then make a small brown pit – we used Kraft lunch bags for the pit. Isn’t it so cute?! I might’ve shed a tear or two when the kiddos broke it with their wooden spoons {okay not really, but a part of my heart broke just a tiny bit – ha}

DINNER: was delicious! You HAVE to try these pork tacos! I’ll include the recipe at the bottom. I swear you will love them more than your favorite ice cream

{okay maybe not- but they are seriously so so sos ososososososososos good!!!

TRY THEM & REPORT BACK TO ME 😉 k thanks!}

TABLE: We made the table a little more festive with dollar store items. And we made ice cream cone maracas {hopefully that’s how you spell it because I’m not in the mood to Google right now – okay tangent, but what in the world did people do before Google???!}.

MARACAS: To make the maracas – basically get a sugar cone and put some kind of a candy in it {we used skittles} then attach a thumbprint cookie to the top with icing. Super easy! I thought they’d be a pinterest fail but they actually turned out and the kiddos LOVED them!

Hashtag – winning!!!

And to get a family picture it’s basically a joke around here. There are lots of threats, tears & “Get over here or else’s…” going on 😉 Kinda kidding, but also kinda not. Hence the reason you rarely see a family photo with ALLLLL of us in it. 

Hope you enjoyed these ramblings – here is the recipe I promised.

Pork recipe 

Ingredients:

• 1 whole pork tenderloin, approximately 1 pound
• 1 lime, zest finely grated
• 3/4-1 cup freshly squeezed lime juice (6-8 limes)
• 1/2 cup honey
• 2 1/2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1 1/2 – 2 chipotle chile pepper in adobo sauce, chopped
• 2 teaspoon vegetable oil
• 2 tablespoon chopped fresh cilantro

Directions

• Trim the pork tenderloin of any excess fat and silver skin.
• Combine the lime zest, lime juice, honey, salt, garlic powder, cilantro, oil and Chipotle pepper. Pour half of the marinade mixture into a 1-gallon resealable bag. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks.
• Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
• Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
• Heat the grill to medium high heat. Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F (this can take awhile depending on how thick the loin is. Don’t worry if the outside gets pretty charred, it will be all good later).
• Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes.

If just making tenderloins:

• Remove to a cutting board and slice as desired.

If making fajitas:

• Remove to cutting board and slice to desired size. Return slices to aluminum foil baskets and toss in remaining juices before serving.