Are you craving the bold flavors and vibrant colors of Mexican cuisine, but worried about sacrificing nutrition for deliciousness? Look no further! In this article, we’ll be sharing 20 mouth-watering low-calorie Mexican recipes that will satisfy your cravings while keeping your diet in check.
From savory salads to spicy tacos, we’ve got you covered. Whether you’re a vegetarian, meat-lover, or seafood enthusiast, there’s something for everyone on this list. Say goodbye to bland and boring meals, and hello to flavor-packed fiestas that won’t break the calorie bank.
In this article, we’ll be exploring recipes that use fresh vegetables, lean proteins, and healthy fats to create dishes that are both delicious and nutritious. From classic favorites like enchiladas and fajitas to innovative twists on traditional dishes, these 20 flavorful low-calorie Mexican recipes will keep you coming back for more.
Spicy Black Bean and Corn Salad
This Spicy Black Bean and Corn Salad is a flavorful and healthy side dish perfect for any occasion. With the combination of creamy black beans, sweet corn, and spicy kick from jalapeños, this salad is sure to please.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. In a large bowl, combine black beans, corn kernels, red bell pepper, and jalapeño.
2. Squeeze lime juice over the mixture and toss to coat.
3. Drizzle olive oil over the salad and sprinkle with salt and pepper to taste.
4. Garnish with chopped cilantro if desired.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Zucchini and Chicken Enchiladas
Elevate your enchilada game with this flavorful and easy-to-make recipe that combines tender chicken, crunchy zucchini, and creamy cheese.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into small pieces
– 2 medium zucchinis, sliced
– 1 onion, diced
– 1 can (10 oz) of enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté chicken, zucchini, and onion until cooked through.
3. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side.
4. Assemble enchiladas by spooning chicken mixture onto tortillas, then rolling and placing seam-side down in a baking dish.
5. Pour enchilada sauce over the top and sprinkle with cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
7. Garnish with cilantro and serve hot.
Cooking Time: 35-40 minutes
Cauliflower Rice Burrito Bowls
A creative twist on traditional burritos, these cauliflower rice bowls are a flavorful and nutritious meal option. Cauliflower “rice” replaces traditional rice, adding a delicious veggie-packed punch to this classic dish.
Ingredients:
– 1 head of cauliflower
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup cooked black beans
– 1 cup diced roasted chicken breast
– 1 cup frozen corn kernels, thawed
– 1/4 teaspoon cumin
– Salt and pepper to taste
– Optional toppings: avocado, salsa, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the cauliflower and remove the leaves and stem. Cut into florets and pulse in a food processor until it resembles rice.
3. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook for 5 minutes or until softened.
4. Stir in the cumin and cooked black beans, chicken breast, and corn kernels. Season with salt and pepper to taste.
5. Cook the cauliflower “rice” in a separate pan with a little water, covered, for 5-7 minutes or until tender.
6. Assemble the bowls by spooning the cauliflower rice onto a plate, then topping with the burrito mixture and desired toppings.
Cooking Time: Approximately 30-40 minutes
Turkey and Avocado Stuffed Peppers
Elevate your meal routine with this flavorful and nutritious recipe that combines the savory taste of turkey, creamy avocado, and crunchy bell peppers.
Ingredients:
– 4 large bell peppers (any color), seeded and chopped
– 1 pound ground turkey breast
– 1/2 cup cooked white rice
– 1/4 cup chopped fresh cilantro
– 1/4 cup diced red onion
– 1 minced garlic clove
– 1 ripe avocado, diced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook ground turkey breast over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add cooked rice, cilantro, onion, garlic, salt, and pepper to the skillet; stir until combined.
4. Stuff each bell pepper with the turkey mixture, dividing evenly among the four peppers.
5. Place stuffed peppers in a baking dish and drizzle with olive oil.
6. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Grilled Shrimp Tacos with Cabbage Slaw
Grilled Shrimp Tacos with Cabbage Slaw: A flavorful and refreshing twist on traditional tacos!
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 lime, juiced
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Cabbage Slaw (see below)
– Optional: cilantro, avocado, sour cream, or salsa for topping
Cabbage Slaw:
– 2 cups shredded cabbage
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, lime juice, garlic powder, salt, and pepper.
3. Add shrimp to the marinade and let sit for at least 30 minutes.
4. Grill shrimp for 2-3 minutes per side or until pink and cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with grilled shrimp, Cabbage Slaw, and desired toppings.
Cooking Time: 15-20 minutes (includes marinating time)
Lentil and Sweet Potato Tacos
Lentil and Sweet Potato Tacos Recipe
A flavorful and nutritious twist on traditional tacos, this recipe combines the comfort of sweet potatoes with the heartiness of lentils.
Ingredients:
– 1 medium sweet potato, peeled and diced
– 1 cup cooked lentils
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 4 corn tortillas
– Optional toppings: avocado, sour cream, salsa, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potato with olive oil, cumin, chili powder, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the same pan used for the sweet potatoes over medium-high heat. Add onion and garlic; cook until translucent.
4. Stir in cooked lentils and cook for an additional 2-3 minutes.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning the lentil mixture onto a tortilla, topping with roasted sweet potato, and adding your desired toppings.
Cook Time: 35-40 minutes
Baked Cod with Mango Salsa
A flavorful and refreshing twist on traditional cod recipes, this dish combines the sweetness of mango salsa with the flaky texture of baked cod. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 cod fillets (6 oz each)
– 1 ripe mango, diced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place cod fillets on the prepared baking sheet.
4. Drizzle with olive oil and season with salt and pepper.
5. Bake for 12-15 minutes or until cooked through.
6. Meanwhile, combine mango, red onion, jalapeño, and lime juice in a bowl.
7. Serve baked cod with mango salsa spooned over the top. Garnish with fresh cilantro leaves if desired.
Cooking Time: 12-15 minutes
Quinoa and Black Bean Stuffed Bell Peppers
This recipe combines the nutty flavor of quinoa with the creamy texture of black beans, all wrapped up in a sweet bell pepper package. Perfect for a healthy and satisfying meal!
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked quinoa
– 1 can black beans, drained and rinsed
– 1/2 cup diced onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded cheese, chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, mix cooked quinoa, black beans, onion, garlic, and olive oil.
4. Stuff each bell pepper with the quinoa mixture, filling to the top.
5. Place peppers in a baking dish and cover with aluminum foil.
6. Bake for 25-30 minutes or until bell peppers are tender.
7. Remove foil and bake an additional 10-15 minutes to crisp up peppers.
Cooking Time: 40-45 minutes
Chicken Fajita Lettuce Wraps
Experience the flavors of Mexico with this twist on traditional fajitas – wrapped in crisp lettuce leaves instead of tortillas!
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into thin strips
– 1/2 cup sliced bell peppers (any color)
– 1/2 cup sliced onions
– 2 cloves garlic, minced
– 1 tsp olive oil
– 1 tsp fajita seasoning
– 4-6 lettuce leaves (iceberg or romaine work well)
– Salt and pepper to taste
– Optional: avocado, sour cream, shredded cheese, cilantro for toppings
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes.
3. Add bell peppers, onions, and garlic; cook until vegetables are tender, about 5 minutes.
4. Season with fajita seasoning and salt to taste.
5. Warm the lettuce leaves by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble wraps by placing chicken mixture onto a lettuce leaf, adding desired toppings.
Cooking Time: 15-20 minutes
Veggie-Packed Chicken Tortilla Soup
This hearty soup is a flavorful blend of chicken, veggies, and tender tortillas, perfect for a cozy night in.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups mixed veggies (bell peppers, carrots, zucchini, etc.)
– 4 cups low-sodium chicken broth
– 1 can (14.5 oz) diced tomatoes
– 6-8 corn tortillas, cut into thin strips
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, and chopped cilantro for toppings
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, and veggies. Cook until tender, about 10 minutes.
3. Pour in broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add tortilla strips and cook for an additional 5-7 minutes, or until they’re soft and slightly broken down.
5. Season with salt and pepper to taste. Serve hot, topped with your favorite fixings.
Cooking Time: 40-45 minutes
Lightened-Up Chicken Quesadillas
Get ready to enjoy a flavorful and healthier twist on traditional quesadillas! This recipe uses lean chicken, reduced-fat cheese, and whole-wheat tortillas to create a delicious and nutritious snack.
Ingredients:
– 1 pound boneless, skinless chicken breast, cooked and shredded
– 1/2 cup reduced-fat cheddar cheese, shredded
– 1/4 cup chopped onion
– 1/4 cup chopped bell pepper
– 2 whole-wheat tortillas
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: salsa, avocado, or sour cream for toppings
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together chicken, cheese, onion, and bell pepper.
3. Place one tortilla in the skillet and sprinkle half of the chicken mixture onto half of the tortilla.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the filling is heated through.
6. Flip and cook for an additional 2 minutes.
7. Repeat with remaining ingredients.
Cooking Time: 8-10 minutes
Spicy Grilled Fish Tacos with Lime Crema
Savor the flavors of Mexico with this spicy grilled fish tacos recipe, featuring a zesty lime crema and crispy taco shells.
Ingredients:
– 4 fish fillets (any white fish works well), such as tilapia or cod
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8 taco shells
– Lime crema (see below)
– Optional toppings: diced tomatoes, shredded lettuce, sliced avocado, sour cream, cilantro
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lime juice, olive oil, garlic, cumin, smoked paprika, salt, and pepper.
3. Place fish fillets in the marinade and let sit for 10-15 minutes.
4. Grill fish for 3-4 minutes per side, or until cooked through.
5. Warm taco shells according to package instructions.
6. Assemble tacos by placing grilled fish on a shell, topping with lime crema and your desired toppings.
Lime Crema:
– 1 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon honey
Mix all ingredients until smooth and creamy. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 15-20 minutes
Mexican-Style Stuffed Zucchini Boats
This recipe is a flavorful twist on traditional stuffed zucchini boats, infused with the bold flavors of Mexico. The combination of sautéed onions and garlic, crumbled queso fresco, and spicy chorizo sausage makes for a delicious and satisfying vegetarian main dish.
Ingredients:
– 4 medium-sized zucchinis
– 1/2 cup olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 cup cooked chorizo sausage, crumbled
– 1 cup queso fresco, crumbled
– 1 tablespoon cumin
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut zucchinis in half lengthwise and scoop out the insides.
3. Heat olive oil in a skillet over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Stuff each zucchini boat with cooked chorizo sausage, queso fresco, cumin, salt, and pepper.
5. Place stuffed zucchinis on a baking sheet and bake for 20-25 minutes or until tender.
Cooking Time: 20-25 minutes
Low-Calorie Beef and Bean Chili
This hearty and flavorful chili recipe is a great way to warm up on a chilly day without breaking the calorie bank. With lean ground beef, fiber-rich beans, and plenty of spices, this dish is perfect for a quick and satisfying meal.
Ingredients:
– 1 lb lean ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) black beans, drained and rinsed
– 1/4 cup water
– Salt and pepper to taste
– Optional: jalapenos or hot sauce for added heat
Instructions:
1. Brown ground beef in a large pot over medium-high heat.
2. Add onion, garlic, and red bell pepper; cook until vegetables are tender.
3. Stir in chili powder, cumin, and paprika; cook 1 minute.
4. Add diced tomatoes, kidney beans, black beans, and water; bring to a simmer.
5. Reduce heat and let chili cook for 20-25 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
Cooking Time: 25 minutes
Avocado and Egg Breakfast Tacos
Start your day off right with these creamy, savory, and satisfying Avocado and Egg Breakfast Tacos. Perfect for a quick and easy breakfast or brunch option.
Ingredients:
– 4 eggs
– 2 ripe avocados, diced
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 8-10 corn tortillas
– Salt and pepper to taste
– Optional toppings: shredded cheese, cilantro, sour cream
Instructions:
1. Crack the eggs into a bowl and whisk until smooth.
2. Heat a non-stick skillet over medium heat. Add the eggs and cook until scrambled, about 3-4 minutes.
3. Meanwhile, warm the tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
4. Assemble the tacos by placing a spoonful of scrambled eggs onto a tortilla, followed by a slice of avocado, some red onion, and a sprinkle of jalapeño pepper.
5. Season with salt and pepper to taste, then add any desired toppings.
Cooking Time: 10-12 minutes
Cilantro Lime Cauliflower Rice
Transform cauliflower into a delicious rice substitute with the bright flavors of cilantro and lime.
Ingredients:
• 1 head of cauliflower
• 2 tablespoons olive oil
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 tablespoon freshly squeezed lime juice
• Salt, to taste
Instructions:
1. Rinse the cauliflower and remove the leaves and stem. Cut into florets.
2. Pulse the cauliflower in a food processor until it resembles rice.
3. Heat olive oil in a large skillet over medium-high heat. Add the processed cauliflower “rice” and cook for 5-7 minutes, stirring frequently, until slightly tender.
4. Add the chopped cilantro, garlic, and lime juice to the skillet. Stir well to combine.
5. Season with salt to taste.
6. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 15-20 minutes
Skinny Chicken Tostadas
Looking for a lighter take on traditional Mexican cuisine? These Skinny Chicken Tostadas are a game-changer! With crispy corn tortillas, tender chicken, and plenty of fresh toppings, you’ll be hooked from the first bite.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 1/4 cup low-fat plain Greek yogurt
– 1 tablespoon lime juice
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 6 corn tortillas
– Toppings: diced tomatoes, shredded lettuce, diced avocado, crumbled queso fresco
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together chicken breast, Greek yogurt, lime juice, cumin, chili powder, salt, and pepper.
3. Place the mixture on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tostadas by placing a portion of chicken onto each tortilla, followed by your choice of toppings.
Cooking Time: 25-30 minutes
Pico de Gallo Stuffed Avocados
A flavorful twist on traditional guacamole, these Pico de Gallo stuffed avocados are a perfect snack or appetizer for any gathering. Fresh and vibrant, they’re sure to be a hit!
Ingredients:
– 4 ripe avocados
– 1 cup diced fresh tomatoes (such as Roma)
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
– Optional: fresh cilantro leaves for garnish
Instructions:
1. Cut the avocados in half lengthwise and remove the pit.
2. In a medium bowl, combine the diced tomatoes, red onion, jalapeño pepper, and garlic.
3. Squeeze the lime juice over the mixture and season with salt and pepper to taste.
4. Spoon the Pico de Gallo mixture into each avocado half, mounding it slightly in the center.
5. Serve immediately, garnished with fresh cilantro leaves if desired.
Cooking Time: 10 minutes
Grilled Veggie Fajitas
Get ready for a flavorful and healthy twist on traditional fajitas with this easy-to-make grilled veggie recipe! With a variety of colorful vegetables and bold seasonings, you’ll be hooked from the first bite.
Ingredients:
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 2 medium zucchinis, sliced
– 2 medium tomatoes, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon chili powder
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 4 small flour tortillas
– Optional toppings: avocado, sour cream, salsa, shredded cheese
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, chili powder, and cumin. Add sliced onions, bell peppers, zucchinis, and garlic; toss to coat.
3. Grill vegetables for 5-7 minutes per side, or until tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble fajitas with grilled vegetables, diced tomatoes, and desired toppings.
Cooking Time: 15-20 minutes
Mexican-Inspired Egg White Scramble
Start your day with a flavorful and protein-packed breakfast inspired by the bold flavors of Mexico. This recipe combines the richness of chorizo, the crunch of crispy tortilla strips, and the creaminess of avocado.
Ingredients:
– 4 large egg whites
– 1/2 cup diced chorizo sausage
– 1 small onion, finely chopped
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
– 6-8 corn tortilla strips
– 1 ripe avocado, sliced
– Fresh cilantro leaves for garnish
Instructions:
1. In a medium bowl, whisk together egg whites until frothy.
2. Heat one tablespoon of olive oil in a non-stick skillet over medium-high heat.
3. Add chorizo and cook, breaking up with a spoon, until browned (about 5 minutes).
4. Add chopped onion and cook until translucent (about 3 minutes).
5. Pour in egg whites and stir gently to combine with the chorizo mixture.
6. Cook until eggs are almost set, then stir in cumin and season with salt and pepper.
7. Meanwhile, toast tortilla strips in a dry skillet or oven for a few minutes.
8. Serve scrambled eggs with crispy tortilla strips, sliced avocado, and a sprinkle of cilantro.
Cooking Time: 12-15 minutes
Summary
Discover the delicious and healthy side of Mexican cuisine with these 20 mouth-watering recipes! From Spicy Black Bean and Corn Salad to Grilled Veggie Fajitas, these low-calorie dishes are packed with flavor. Try Zucchini and Chicken Enchiladas or Cauliflower Rice Burrito Bowls for a twist on traditional favorites. Or, indulge in healthier takes on classic comfort foods like Lentil and Sweet Potato Tacos or Baked Cod with Mango Salsa. With so many options, you’ll never tire of the same old dishes!