30+ Flavorful Holiday Diabetic Mexican Recipes for the Festive Season

The holiday season is a time for celebration, family gatherings, and of course, delicious food.

But for those managing diabetes, navigating holiday meals can often feel like a challenge.

Fortunately, you can still enjoy the rich, bold flavors of Mexican cuisine without compromising your health.

We’ve curated a collection of 30+ holiday diabetic Mexican recipes that are not only low in carbs and sugar but also packed with the vibrant spices and fresh ingredients that make Mexican food so special.

Whether you’re planning a festive dinner, preparing appetizers for a holiday party, or simply looking for a healthier way to enjoy classic Mexican dishes, this collection has something for everyone.

From savory chiles rellenos and shrimp tacos to healthy spins on beloved sides like cauliflower rice and zucchini stir-fry, these recipes prove that eating diabetic-friendly doesn’t mean sacrificing flavor or tradition.

30+ Flavorful Holiday Diabetic Mexican Recipes for the Festive Season

Enjoying the holiday season with delicious, diabetes-friendly meals doesn’t mean missing out on flavor.

With these 30+ holiday diabetic Mexican recipes, you can indulge in your favorite Mexican dishes while keeping your health a priority.

From low-carb tacos to nutrient-packed salads, these recipes allow you to savor every bite without the worry of blood sugar spikes.

The beauty of Mexican cuisine lies in its versatility, and these dishes prove that it’s possible to eat healthily and still enjoy the rich, bold flavors that make this cuisine so beloved.

Whether you’re preparing a meal for yourself or sharing it with loved ones, these recipes are sure to bring joy to your holiday gatherings.

Low-Carb Mexican Stuffed Bell Peppers

This festive Mexican dish is perfect for a holiday gathering. Packed with flavors and nutrients, these stuffed bell peppers are filled with lean protein, healthy fats, and a variety of vegetables to make them a great diabetic-friendly option. Using cauliflower rice instead of regular rice reduces the carb count while maintaining the dish’s hearty texture. Topped with a sprinkle of cheese, these stuffed peppers are both comforting and festive.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb lean ground turkey or chicken
• 1 cup cauliflower rice
• 1/2 cup diced tomatoes
• 1/2 cup chopped onion
• 1/2 cup bell pepper, diced
• 1/4 cup chopped cilantro
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1/2 cup reduced-fat shredded cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the ground turkey or chicken over medium heat until browned, breaking it apart as it cooks.
3. Add the diced onion and bell pepper to the skillet and sauté until softened, about 5 minutes.
4. Stir in the cauliflower rice, diced tomatoes, cumin, chili powder, salt, and pepper. Cook for an additional 3-5 minutes until the cauliflower rice softens.
5. Remove the skillet from the heat and stir in the chopped cilantro.
6. Stuff each bell pepper with the mixture, pressing it down gently to pack it in.
7. Place the stuffed peppers in a baking dish and cover with foil.
8. Bake for 25-30 minutes, until the peppers are tender.
9. If desired, top each pepper with shredded cheese and bake for another 5 minutes until melted.

This dish is a fantastic way to enjoy traditional Mexican flavors without the extra carbs, making it an excellent option for anyone managing diabetes. It’s not only low in carbs but also full of healthy, fiber-rich vegetables that will keep you feeling full and satisfied.

Diabetic-Friendly Mexican Chicken Posole

This low-carb version of posole, a traditional Mexican soup, is a perfect dish for any holiday meal. By substituting hominy with cauliflower, this recipe keeps the rich flavors while reducing the carbohydrate content. The combination of tender chicken, aromatic spices, and a vibrant broth makes this a warming and hearty dish for the season.

Ingredients:

• 1 lb skinless chicken breasts or thighs
• 1 small cauliflower, cut into florets
• 4 cups chicken broth (low-sodium)
• 1 can diced tomatoes (no added sugar)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp oregano
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Lime wedges, for garnish

Instructions:

1. In a large pot, bring the chicken broth to a simmer. Add the chicken breasts and cook for about 15 minutes or until fully cooked.
2. Remove the chicken from the broth, shred it using two forks, and set aside.
3. Add the cauliflower florets, diced tomatoes, onion, garlic, chili powder, cumin, oregano, salt, and pepper to the broth.
4. Simmer for about 15 minutes, until the cauliflower softens.
5. Stir in the shredded chicken and continue to simmer for another 5 minutes to let the flavors meld.
6. Serve the posole in bowls, garnishing with fresh cilantro and lime wedges on the side.

This diabetic-friendly Mexican chicken posole is a heartwarming holiday treat that still gives you all the flavor of the traditional dish without the heavy carbs. The cauliflower makes a great substitute for hominy, providing a similar texture but with far fewer carbs. It’s a great option for anyone looking to enjoy comfort food during the holidays.

Grilled Mexican Salmon with Avocado Salsa

This Mexican-inspired grilled salmon is not only delicious but also a healthy and festive choice for a holiday meal. Rich in omega-3 fatty acids, salmon is a great choice for anyone managing diabetes. Topped with a zesty avocado salsa, this dish is fresh, flavorful, and light, making it perfect for the holidays when you want a satisfying meal without the guilt.

Ingredients:

• 4 salmon fillets
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 avocado, diced
• 1/2 cup diced tomatoes
• 1/4 cup finely chopped red onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the salmon fillets with olive oil and season with cumin, chili powder, salt, and pepper.
3. Grill the salmon for about 4-5 minutes on each side, or until cooked through and flaky.
4. While the salmon is grilling, prepare the avocado salsa by combining the diced avocado, tomatoes, red onion, cilantro, and lime juice in a bowl. Stir gently to combine and season with a little salt and pepper.
5. Serve the grilled salmon fillets topped with the fresh avocado salsa.

This dish is perfect for those with diabetes, offering healthy fats from the salmon and avocado while being low in carbohydrates. The flavors of cumin and chili powder bring out the authentic Mexican taste, while the creamy avocado salsa adds freshness and brightness to the dish. It’s an easy yet elegant option for a holiday meal.

These three diabetic-friendly Mexican recipes offer a perfect balance of flavor and nutrition, ensuring that you can enjoy traditional holiday foods without compromising your health goals. Whether you’re celebrating with family or preparing a special meal for yourself, these dishes will keep you satisfied and energized throughout the season.

Diabetic-Friendly Mexican Shrimp Tacos

These shrimp tacos offer a fresh and flavorful twist on a classic Mexican dish. The shrimp is seasoned with aromatic spices and grilled to perfection, while the low-carb tortilla provides a healthier alternative. Topped with a creamy avocado crema and crisp veggies, these tacos are the ideal balance of taste and nutrition for anyone managing diabetes. They’re light, satisfying, and perfect for a holiday meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 8 small low-carb tortillas
• 1/2 cup shredded lettuce
• 1/4 cup diced tomatoes
• 1/4 cup diced red onion
• 1 avocado
• 1/4 cup Greek yogurt
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. In a bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
2. Heat a grill or grill pan to medium-high heat. Grill the shrimp for about 2-3 minutes on each side, until pink and cooked through.
3. While the shrimp cooks, prepare the avocado crema by blending the avocado, Greek yogurt, and lime juice until smooth. Season with salt and pepper.
4. Warm the low-carb tortillas on a skillet or in the microwave.
5. Assemble the tacos by layering the shrimp, lettuce, tomatoes, and red onion in each tortilla. Top with a drizzle of avocado crema and garnish with fresh cilantro.

These shrimp tacos are not only bursting with flavor but also offer a healthier alternative for those managing diabetes. The low-carb tortillas and the inclusion of healthy fats from avocado make this dish both satisfying and light, perfect for a holiday gathering where you want to enjoy delicious food without the carbs.

Diabetic-Friendly Mexican Beef Enchiladas

These beef enchiladas are a perfect holiday dish for those with diabetes. Using lean ground beef and a homemade enchilada sauce, this dish offers a hearty, flavorful meal without the excessive carbohydrates typically found in traditional recipes. Using low-carb tortillas makes this dish diabetic-friendly while still delivering that rich, cheesy comfort food experience.

Ingredients:

• 1 lb lean ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) no-salt-added tomato sauce
• 1/2 cup chicken broth (low-sodium)
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper to taste
• 8 small low-carb tortillas
• 1 cup reduced-fat shredded cheese
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium heat, breaking it apart as it cooks. Once browned, add the diced onion and garlic and sauté until softened.
3. Stir in the tomato sauce, chicken broth, chili powder, cumin, oregano, salt, and pepper. Let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
4. While the sauce is simmering, warm the low-carb tortillas in a skillet or microwave.
5. Spoon a small amount of the beef mixture onto each tortilla, roll them up, and place them seam-side down in a greased baking dish.
6. Pour the remaining sauce over the enchiladas and top with shredded cheese.
7. Bake for 20-25 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh cilantro before serving.

These diabetic-friendly beef enchiladas offer all the comfort of a classic Mexican dish while cutting down on carbs. The homemade enchilada sauce gives it a rich, bold flavor without the added sugar or sodium found in store-bought versions. It’s a perfect meal to enjoy during the holidays while staying on track with healthy eating.

Cauliflower Mexican Rice

This low-carb cauliflower rice is a fantastic substitute for traditional Mexican rice, making it a great addition to any diabetic-friendly meal. Light, fluffy, and packed with flavors, this side dish pairs well with grilled meats, tacos, or enchiladas. It’s a simple, yet flavorful way to enjoy the tastes of Mexico without the added carbs, perfect for a holiday feast.

Ingredients:

• 1 medium cauliflower, grated or pulsed into rice-sized pieces
• 1 tbsp olive oil
• 1 small onion, chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes (no added sugar)
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, and sauté until softened, about 5 minutes.
2. Add the garlic, diced tomatoes, cumin, chili powder, salt, and pepper, and stir to combine.
3. Stir in the cauliflower rice, and cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender and has absorbed the flavors.
4. Garnish with fresh cilantro before serving.

This cauliflower Mexican rice is an excellent way to enjoy a classic side dish without the carbs. It’s light, flavorful, and packed with nutrients from the cauliflower, making it an ideal choice for a diabetic-friendly holiday meal.

Mexican Zucchini Frittata

This zucchini frittata is a fantastic low-carb, high-protein meal that’s perfect for breakfast, lunch, or dinner during the holidays. Filled with fresh zucchini, eggs, and a bit of cheese, it offers the comforting flavors of a Mexican-inspired dish with a light, healthy twist. This frittata is easy to prepare and can be served warm or at room temperature, making it a versatile option for holiday meals.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 8 large eggs
• 1/4 cup milk (unsweetened almond milk for lower carbs)
• 1/2 cup shredded reduced-fat cheese
• 1/4 cup diced onion
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
3. Add the zucchini slices to the skillet and cook for an additional 5-7 minutes, until the zucchini is tender.
4. In a bowl, whisk together the eggs, milk, shredded cheese, cumin, chili powder, salt, and pepper.
5. Pour the egg mixture over the cooked zucchini and onion, stirring gently to combine.
6. Cook over medium heat for 5-7 minutes, until the edges start to set.
7. Transfer the skillet to the oven and bake for 10-15 minutes, until the eggs are fully set.
8. Garnish with fresh cilantro before serving.

This Mexican zucchini frittata is a perfect diabetic-friendly option for the holidays. It’s low in carbs, high in protein, and full of delicious Mexican-inspired flavors. It’s versatile and can be served as a main dish or as part of a festive brunch spread.

These additional recipes continue the theme of offering flavorful, festive, and diabetic-friendly Mexican dishes that are perfect for the holiday season. With options like shrimp tacos, beef enchiladas, and cauliflower rice, you can enjoy all the traditional tastes of Mexico without compromising your health goals.

Diabetic-Friendly Mexican Stuffed Bell Peppers

These Mexican stuffed bell peppers are a hearty, colorful, and flavorful dish perfect for the holidays. The bell peppers are filled with lean ground turkey, seasoned with cumin, chili powder, and garlic, then topped with a light sprinkle of cheese. This low-carb recipe is loaded with fiber and protein, making it an excellent diabetic-friendly option for those looking to enjoy festive flavors without the excess carbohydrates.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes (no added sugar)
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/2 cup reduced-fat shredded cheese
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the ground turkey over medium heat until browned. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Stir in the diced tomatoes, cumin, chili powder, salt, and pepper. Cook for an additional 5-7 minutes, allowing the flavors to combine.
4. Place the bell peppers in a baking dish, standing upright.
5. Stuff each pepper with the turkey mixture, pressing down gently to pack the filling.
6. Sprinkle the shredded cheese over the top of each stuffed pepper.
7. Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for another 5-10 minutes, until the peppers are tender and the cheese is melted.
8. Garnish with fresh cilantro before serving.

These stuffed bell peppers are not only visually appealing but also a nutritious, low-carb alternative for a holiday dinner. The lean ground turkey provides protein while the peppers are a rich source of fiber, making this a filling and diabetes-friendly meal.

Diabetic-Friendly Mexican Chicken Mole

A classic Mexican dish, mole sauce is rich, flavorful, and made with a blend of chilies, cocoa, and spices. This diabetic-friendly version uses skinless chicken and a homemade mole sauce without added sugars, ensuring it stays low-carb while maintaining the depth of flavor. It’s perfect for holiday celebrations, offering a delicious, comforting meal without spiking blood sugar levels.

Ingredients:

• 4 skinless chicken breasts or thighs
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup unsweetened cocoa powder
• 1 tbsp chili powder
• 1 tsp ground cinnamon
• 1/2 tsp cumin
• 2 cups low-sodium chicken broth
• 1 tbsp almond butter
• 1/2 cup diced tomatoes (no added sugar)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Season the chicken breasts or thighs with salt and pepper, and brown them on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
2. In the same skillet, sauté the chopped onion and garlic until softened, about 5 minutes.
3. Add the cocoa powder, chili powder, cinnamon, cumin, and a pinch of salt, stirring to combine.
4. Pour in the chicken broth and stir in the almond butter and diced tomatoes. Bring the mixture to a simmer, cooking for about 5-7 minutes to let the flavors meld together.
5. Return the chicken to the skillet, covering it with the mole sauce. Reduce the heat to low, and simmer for 20-25 minutes, until the chicken is cooked through.
6. Garnish with fresh cilantro before serving.

This diabetic-friendly chicken mole is a rich, flavorful dish that is both satisfying and low in carbs. The mole sauce brings a beautiful depth of flavor to the chicken, and the almond butter adds creaminess without the need for added sugar. It’s an ideal option for those looking to enjoy the flavors of Mexico during the holidays while keeping their blood sugar levels in check.

Diabetic-Friendly Mexican Salsa Verde Chicken

Salsa verde chicken is a light and vibrant dish full of Mexican flavors. The chicken is simmered in a tangy salsa verde sauce made from tomatillos, garlic, and cilantro, making it both delicious and diabetic-friendly. Paired with a side of cauliflower rice or low-carb tortillas, this dish is a healthy, fresh option for anyone managing their blood sugar levels during the holidays.

Ingredients:

• 4 skinless chicken breasts or thighs
• 2 cups salsa verde (made from tomatillos, cilantro, and lime juice)
• 1 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Season the chicken breasts or thighs with salt and pepper, and brown them on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
2. In the same skillet, sauté the onion and garlic until softened, about 5 minutes.
3. Pour in the salsa verde and stir to combine, scraping up any browned bits from the bottom of the skillet.
4. Return the chicken to the skillet, covering it with the salsa verde. Reduce the heat to low and simmer for 20-25 minutes, until the chicken is cooked through and tender.
5. Garnish with fresh cilantro and serve with lime wedges.

This Mexican salsa verde chicken is an easy and flavorful dish that is low in carbs and perfect for any holiday meal. The tangy salsa verde gives the chicken a bright, fresh flavor, and the lean chicken breasts provide protein without the added fat. This dish is ideal for a holiday gathering where you want to offer a flavorful, light, and healthy option.

Diabetic-Friendly Mexican Guacamole with Cucumber

This Mexican guacamole with cucumber offers a refreshing twist on the traditional guacamole. The crisp cucumber adds crunch and freshness, while the creamy avocado provides healthy fats. This version is perfect for a diabetic-friendly holiday appetizer, offering all the flavor without the high carb count. Serve it with sliced veggies or low-carb tortilla chips for a healthy snack option.

Ingredients:

• 2 ripe avocados
• 1/2 cucumber, finely diced
• 1/4 cup diced red onion
• 1-2 cloves garlic, minced
• 1 tbsp lime juice
• 1 tbsp fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. In a medium bowl, mash the avocados with a fork until smooth, leaving some chunks for texture.
2. Stir in the diced cucumber, red onion, garlic, lime juice, and cilantro.
3. Season with salt and pepper to taste, adjusting the lime juice as needed for added tang.
4. Serve immediately with sliced veggies or low-carb chips.

This guacamole is a delicious, low-carb dip that’s perfect for holiday gatherings. The addition of cucumber brings a fresh, hydrating element to the classic recipe, making it an ideal diabetic-friendly choice for an appetizer that everyone can enjoy without the guilt.

Diabetic-Friendly Mexican Zucchini and Beef Stir-Fry

This zucchini and beef stir-fry is a quick and healthy Mexican-inspired dish that’s perfect for the holidays. Packed with lean ground beef, fresh zucchini, and a blend of spices, it’s a low-carb, high-protein option that is both satisfying and flavorful. This dish is easy to prepare, and the zucchini adds a light, fresh contrast to the savory beef, making it a great choice for anyone looking for a diabetes-friendly holiday meal.

Ingredients:

• 1 lb lean ground beef
• 2 medium zucchinis, sliced into half-moons
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until browned, about 5-7 minutes.
2. Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Add the zucchini slices and cook for an additional 5-7 minutes, until the zucchini is tender but still has some crunch.
4. Garnish with fresh cilantro and serve.

This zucchini and beef stir-fry is an excellent low-carb option for a diabetic-friendly holiday meal. The lean ground beef provides ample protein, while the zucchini adds fiber and nutrients without the high carbohydrate content of other starchy vegetables. It’s a flavorful, light, and filling dish that can be served as a main course or alongside a fresh salad.

Diabetic-Friendly Mexican Cauliflower Rice

Cauliflower rice is a great low-carb substitute for traditional rice, making it a perfect accompaniment to any holiday Mexican meal. This version is sautéed with garlic, onion, and spices, giving it a rich flavor that complements any main dish. It’s an excellent choice for diabetics looking to enjoy a Mexican-inspired side dish without the sugar spikes from regular rice.

Ingredients:

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a food processor, pulse the cauliflower florets until they resemble rice grains. Set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 3 minutes.
3. Add the cauliflower rice to the skillet and stir in the cumin, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
4. Garnish with fresh cilantro and serve.

This cauliflower rice is a light, flavorful side dish that pairs perfectly with any Mexican main course. It’s a great alternative for those looking to reduce their carbohydrate intake, especially during the holidays. The cauliflower provides fiber and essential nutrients, while the spices enhance the overall flavor, making it a delightful addition to your holiday spread.

Diabetic-Friendly Mexican Shrimp Tacos

These shrimp tacos are a flavorful and healthy take on a Mexican classic. With tender shrimp, tangy salsa, and a few simple ingredients, these tacos are light, satisfying, and diabetic-friendly. Served on lettuce wraps instead of tortillas, this version reduces the carbohydrate content while still offering the same delicious taste.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 4 large lettuce leaves (for taco shells)
• 1/2 cup diced tomatoes
• 1/4 cup chopped red onion
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice

Instructions:

1. In a bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Let it marinate for 10 minutes.
2. Heat a large skillet over medium-high heat. Cook the shrimp for 2-3 minutes on each side, until pink and fully cooked.
3. Assemble the tacos by placing one shrimp on each lettuce leaf. Top with diced tomatoes, red onion, cilantro, and a squeeze of lime juice.
4. Serve immediately.

These shrimp tacos are a perfect diabetic-friendly option for anyone craving a fresh, flavorful dish. The shrimp provide lean protein, while the lettuce wraps offer a light, low-carb alternative to tortillas. The fresh salsa adds a burst of flavor, making these tacos both delicious and satisfying.

Diabetic-Friendly Mexican Chiles Rellenos

Chiles rellenos are a Mexican classic made with roasted peppers stuffed with cheese and other savory ingredients. This diabetic-friendly version is made with roasted poblano peppers and a light filling of lean ground turkey and cheese, avoiding the heavy batter typically used in the traditional recipe. It’s a flavorful, filling dish that’s perfect for a holiday meal.

Ingredients:

• 4 poblano peppers
• 1 lb ground turkey
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup low-fat cheese, shredded
• 1/2 tsp cumin
• 1/4 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Roast the poblano peppers by placing them on a baking sheet and cooking for 15-20 minutes, turning occasionally, until the skins are charred and blistered. Once roasted, place the peppers in a bowl and cover with a cloth to steam. Peel off the skins and remove the seeds.
2. In a skillet, cook the ground turkey, onion, and garlic over medium heat until the turkey is browned. Add the cumin, chili powder, salt, and pepper, and cook for another 3-5 minutes.
3. Stuff the roasted poblano peppers with the turkey mixture and top with the shredded cheese.
4. Place the stuffed peppers on a baking sheet and bake for 10-15 minutes, until the cheese is melted and bubbly.
5. Garnish with fresh cilantro and serve.

These diabetic-friendly chiles rellenos offer all the flavor of the traditional dish without the added carbs from battering or frying. The roasted poblano peppers are tender and smoky, while the lean ground turkey provides protein, making this a nutritious and satisfying holiday dish. The melted cheese adds richness, making it the perfect savory meal.

Note: More recipes​ are coming soon!