25+ Irresistible Sunday Gluten-Free Mexican Recipes for Every Taste

Sundays are for relaxing, indulging, and sharing a delicious meal with friends and family.

If you’re following a gluten-free diet but don’t want to miss out on the vibrant flavors of Mexican cuisine, you’re in for a treat.

Mexican food, with its rich spices, fresh ingredients, and comforting textures, offers a variety of dishes that can easily be adapted to be gluten-free.

Whether you’re craving something hearty like a tamale pie or light and refreshing like fish tacos, the possibilities are endless.

This collection of 25+ gluten-free Mexican recipes will give you all the inspiration you need to make your Sundays unforgettable.

From classic tacos and enchiladas to vibrant salads and hearty soups, these recipes capture the essence of Mexican cooking without the gluten.

They’re perfect for family gatherings, special Sunday meals, or simply treating yourself to a flavorful, homemade dish.

Each recipe is carefully selected to ensure it’s both authentic and gluten-free, so you can enjoy traditional Mexican flavors without any compromise.

25+ Irresistible Sunday Gluten-Free Mexican Recipes for Every Taste

With over 25 gluten-free recipes to choose from, there’s no reason not to create an exciting, Mexican-inspired Sunday feast.

These dishes are perfect for enjoying with loved ones, showcasing the versatility and bold flavors of Mexican cuisine.

Whether you’re in the mood for something spicy, tangy, or sweet, these gluten-free recipes have you covered.

So, roll up your sleeves, gather your ingredients, and start exploring the world of gluten-free Mexican cooking.

With these recipes, your Sundays are about to get a whole lot more delicious.

Gluten-Free Mexican Chicken Enchiladas

These gluten-free Mexican chicken enchiladas are packed with tender chicken, a zesty red enchilada sauce, and gooey cheese, all wrapped in soft gluten-free tortillas. This dish is perfect for a comforting Sunday dinner that is hearty, flavorful, and completely gluten-free.

Ingredients:

• 2 cups cooked and shredded chicken
• 2 cups gluten-free red enchilada sauce
• 8 gluten-free tortillas
• 2 cups shredded cheese (cheddar or Mexican blend)
• 1/2 cup chopped onion
• 1/2 cup chopped fresh cilantro (optional, for garnish)
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a mixing bowl, combine the shredded chicken with 1 cup of enchilada sauce.
3. Warm the gluten-free tortillas slightly to make them more pliable.
4. Fill each tortilla with a portion of the chicken mixture, roll it tightly, and place seam-side down in the baking dish.
5. Pour the remaining enchilada sauce evenly over the tortillas and sprinkle with shredded cheese and chopped onion.
6. Bake for 20 minutes or until the cheese is melted and bubbly.
7. Remove from the oven and garnish with fresh cilantro before serving.

The gluten-free tortillas hold the filling beautifully, and the combination of flavors in the sauce, chicken, and cheese makes this dish irresistible. Serve with a side of rice or a fresh salad for a complete meal.

Gluten-Free Mexican Street Corn Tacos

This recipe takes the beloved flavors of Mexican street corn and transforms them into a delicious taco dish that is entirely gluten-free. The combination of sweet corn, creamy sauce, and tangy lime creates a mouthwatering balance of flavors.

Ingredients:

• 2 cups fresh or frozen corn kernels
• 1/2 cup mayonnaise
• 1/2 cup crumbled cotija cheese
• 1 teaspoon chili powder
• 8 small gluten-free corn tortillas
• 1 tablespoon olive oil
• 1 lime, cut into wedges
• 1/4 cup chopped fresh cilantro

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the corn kernels and cook until lightly charred, about 5-7 minutes. Remove from heat and set aside.
2. In a small bowl, mix mayonnaise, cotija cheese, and chili powder to make the sauce.
3. Warm the gluten-free corn tortillas in a dry skillet or microwave.
4. Assemble the tacos by spreading a spoonful of the sauce onto each tortilla, followed by a generous scoop of the charred corn.
5. Top with a sprinkle of fresh cilantro and an extra squeeze of lime juice before serving.

These tacos are vibrant, creamy, and slightly smoky, making them a perfect gluten-free choice for a fun and casual Sunday meal. They’re easy to make and packed with flavor.

Gluten-Free Mexican Churro Bites

Satisfy your sweet tooth with these crispy and cinnamon-sugary gluten-free churro bites. These bite-sized treats are the perfect ending to a Mexican-inspired Sunday meal.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 cup water
• 2 tablespoons unsalted butter
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup granulated sugar (for coating)
• 1 teaspoon ground cinnamon
• Oil for frying

Instructions:

1. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil, then remove from heat.
2. Add the gluten-free flour to the saucepan and stir until a dough forms. Let cool for 5 minutes.
3. Stir in the egg until fully incorporated. Transfer the dough to a piping bag fitted with a star tip.
4. Heat oil in a deep pot to 350°F (175°C). Pipe small lengths of dough into the hot oil and fry until golden brown, about 2-3 minutes per batch.
5. Remove churro bites from the oil and place them on paper towels to drain excess oil.
6. Mix sugar and cinnamon in a shallow bowl and coat the warm churro bites generously.

These churro bites are crispy on the outside, soft on the inside, and bursting with cinnamon-sugar flavor. Pair them with a warm chocolate dipping sauce or enjoy them as is for a delightful treat.

Gluten-Free Mexican Shrimp Tostadas

Crispy tostadas topped with spicy shrimp, fresh veggies, and creamy avocado make a light yet satisfying gluten-free Mexican dish. These are perfect for a Sunday lunch that feels festive and flavorful.

Ingredients:

• 12 large shrimp, peeled and deveined
• 6 gluten-free tostada shells
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/2 cup diced tomatoes
• 1/2 cup shredded lettuce
• 1 avocado, sliced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro

Instructions:

1. In a bowl, toss the shrimp with olive oil, chili powder, smoked paprika, garlic powder, and a squeeze of lime juice.
2. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until fully cooked. Remove from heat.
3. Lay the gluten-free tostada shells on a plate and top each with shredded lettuce, diced tomatoes, and cooked shrimp.
4. Add slices of avocado and garnish with fresh cilantro and a squeeze of lime before serving.

These tostadas are vibrant and bursting with freshness. The crispy shell contrasts beautifully with the tender shrimp and creamy avocado, making this a memorable gluten-free dish.

Gluten-Free Mexican Black Bean Soup

Rich and hearty, this gluten-free black bean soup is loaded with Mexican spices, making it a comforting and nutritious option for Sunday dinner. Serve it with gluten-free tortilla chips for an added crunch.

Ingredients:

• 2 cups cooked black beans (or 1 can, rinsed)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 4 cups gluten-free vegetable broth
• 1 cup diced tomatoes
• 1/2 teaspoon chili powder
• 1 lime, juiced
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened.
2. Stir in cumin, smoked paprika, and chili powder, cooking for 1 minute to release the spices’ aroma.
3. Add black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Use an immersion blender to partially puree the soup, leaving some beans whole for texture.
5. Stir in lime juice and garnish with fresh cilantro before serving.

This soup is comforting, rich, and packed with flavor. It’s a satisfying meal for a gluten-free Sunday dinner that will warm your heart and soul.

Gluten-Free Mexican Chocolate Mousse

This decadent chocolate mousse combines the rich, velvety texture of chocolate with a hint of cinnamon and spice. It’s a gluten-free dessert that’s perfect for ending your Mexican-inspired Sunday meal on a sweet note.

Ingredients:

• 1 cup dark chocolate chips (gluten-free)
• 1/2 cup heavy cream
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper (optional)
• 1 teaspoon vanilla extract
• 1 cup whipped cream (for topping)

Instructions:

1. In a heatproof bowl, melt the chocolate chips over a double boiler or in the microwave, stirring until smooth.
2. In a small saucepan, heat the heavy cream and sugar over low heat until the sugar dissolves. Do not boil.
3. Gradually whisk the warm cream mixture into the melted chocolate until smooth. Add cinnamon, cayenne pepper (if using), and vanilla extract.
4. Pour the mixture into serving glasses and refrigerate for at least 2 hours or until set.
5. Top with whipped cream and a dusting of cinnamon before serving.

This mousse is rich, indulgent, and has just the right amount of spice to complement the deep chocolate flavor. It’s a gluten-free dessert that feels luxurious and satisfying.

Gluten-Free Mexican Quinoa Salad

This vibrant and refreshing Mexican quinoa salad is perfect for a light Sunday lunch or a side dish. Packed with colorful vegetables, black beans, and a zesty lime dressing, it’s gluten-free and full of bold flavors.

Ingredients:

• 1 cup cooked quinoa, cooled
• 1 cup black beans, rinsed and drained
• 1 red bell pepper, diced
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced
• Juice of 2 limes
• 1/4 cup olive oil
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the cooked quinoa, black beans, red bell pepper, corn, cherry tomatoes, and cilantro.
2. In a separate bowl, whisk together the lime juice, olive oil, ground cumin, salt, and pepper.
3. Pour the dressing over the salad and toss to combine evenly.
4. Gently fold in the diced avocado just before serving.

This salad is bright, filling, and loaded with nutrients. The quinoa serves as a hearty base, while the lime dressing adds a refreshing kick. It’s an ideal gluten-free option that pairs well with grilled chicken or fish for a satisfying meal.

Gluten-Free Mexican Stuffed Peppers

Stuffed peppers are a classic dish given a Mexican twist in this gluten-free version. These peppers are filled with a hearty mixture of spiced ground beef, rice, and vegetables, then baked to perfection and topped with melted cheese.

Ingredients:

• 4 large bell peppers, any color
• 1 lb ground beef or turkey
• 1 cup cooked rice
• 1/2 cup diced onion
• 1/2 cup diced tomatoes
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers cut-side up in a baking dish.
2. In a skillet over medium heat, cook the ground beef or turkey until browned. Add the diced onion, tomatoes, cumin, chili powder, and garlic powder. Cook for an additional 2-3 minutes and season with salt and pepper.
3. Stir in the cooked rice and mix until combined.
4. Stuff each bell pepper with the beef and rice mixture and top with shredded cheese.
5. Bake for 25-30 minutes, or until the cheese is melted and the peppers are tender.
6. Garnish with fresh cilantro before serving.

These stuffed peppers are a hearty, flavorful, and gluten-free main dish that’s perfect for a Sunday family dinner. They bring a delightful combination of savory spices and melted cheese, making them a meal everyone will enjoy.

Gluten-Free Mexican Pozole Verde

This traditional Mexican soup, pozole verde, is made with hominy, chicken, and a bright green sauce made from tomatillos and green chilies. It’s a comforting gluten-free option that’s perfect for a cozy Sunday meal.

Ingredients:

• 2 cups cooked, shredded chicken (rotisserie chicken works well)
• 1 can hominy, drained and rinsed
• 4 tomatillos, husked and quartered
• 2 jalapeños, seeds removed and chopped
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Lime wedges, chopped cabbage, and radishes for garnish

Instructions:

1. In a blender, combine tomatillos, jalapeños, onion, and garlic. Blend until smooth.
2. Heat a large pot over medium heat and add the tomatillo mixture. Cook for 5 minutes, stirring occasionally.
3. Add the chicken broth, cumin, oregano, and hominy to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
4. Stir in the shredded chicken and cook for an additional 5 minutes. Season with salt and pepper to taste.
5. Serve hot with lime wedges, shredded cabbage, and sliced radishes on the side.

This pozole verde is hearty, tangy, and full of robust flavors. It’s a gluten-free dish that’s perfect for warming up on a Sunday afternoon, delivering both comfort and a touch of spice.

Gluten-Free Mexican Chicken Enchiladas

These gluten-free chicken enchiladas are packed with flavor and topped with a rich homemade enchilada sauce. They’re a perfect Sunday dinner option that’s hearty and satisfying for the whole family.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 cup gluten-free enchilada sauce (store-bought or homemade)
• 8 gluten-free corn tortillas
• 1 cup shredded cheese (Mexican blend or cheddar)
• 1/2 cup diced onion
• 1/2 cup chopped fresh cilantro
• 1/2 cup sour cream (optional)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the shredded chicken, diced onion, ground cumin, chili powder, garlic powder, and salt and pepper.
3. Lightly warm the tortillas in a skillet or microwave so they are pliable.
4. Spread 1/4 cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
5. Fill each tortilla with a portion of the chicken mixture and roll it up. Place the rolled tortillas seam-side down in the baking dish.
6. Pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
8. Garnish with chopped cilantro and serve with a dollop of sour cream if desired.

These enchiladas are comfort food at its finest—gooey, cheesy, and loaded with flavor. They are a gluten-free take on a classic Mexican dish that everyone will love.

Gluten-Free Mexican Street Corn Salad (Esquites)

This dish is a vibrant, gluten-free twist on the popular Mexican street corn, served as a salad with fresh and tangy flavors. It’s perfect as a side dish or a light snack on a sunny Sunday.

Ingredients:

• 3 cups corn kernels (fresh or frozen, thawed)
• 1/2 cup mayonnaise
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 teaspoon chili powder
• Juice of 1 lime
• Salt and pepper to taste
• Extra lime wedges for serving

Instructions:

1. In a skillet over medium-high heat, cook the corn for 5-7 minutes or until it starts to char slightly. Stir frequently to prevent burning.
2. Remove the skillet from heat and transfer the corn to a mixing bowl.
3. Add the mayonnaise, crumbled cotija cheese, chopped cilantro, chili powder, and lime juice to the bowl. Mix until well combined.
4. Season with salt and pepper to taste. Serve warm or chilled with extra lime wedges on the side.

This street corn salad captures the delicious flavors of Mexican street corn in a gluten-free format. The creamy, tangy, and slightly spicy notes make it irresistible.

Gluten-Free Mexican Chorizo Tacos

Spicy chorizo and fresh toppings make these gluten-free tacos a fun and flavorful dish for any Sunday gathering. Perfect for taco night, they’re quick, easy, and full of authentic Mexican flair.

Ingredients:

• 1 lb gluten-free chorizo (pork or chicken)
• 8 gluten-free corn tortillas
• 1/2 cup diced onion
• 1/2 cup chopped fresh cilantro
• 1 cup diced pineapple or mango (optional, for a sweet touch)
• 1/2 cup crumbled queso fresco
• 1 lime, cut into wedges
• Hot sauce (optional)

Instructions:

1. In a skillet over medium-high heat, cook the chorizo, breaking it up with a spoon as it cooks. Cook until browned and fully cooked through, about 8-10 minutes. Drain excess fat if necessary.
2. Warm the gluten-free tortillas in a skillet or microwave.
3. Assemble the tacos by placing a portion of chorizo in each tortilla. Top with diced onion, cilantro, and pineapple or mango if desired.
4. Sprinkle with queso fresco and squeeze lime juice over the top. Add hot sauce for an extra kick if preferred.

These tacos bring together the smoky, spicy flavors of chorizo with the refreshing, sweet notes of pineapple or mango. They’re a perfect gluten-free dish for Sunday that brings a festive and satisfying vibe.

Gluten-Free Mexican Tamale Pie

This tamale pie is a delicious gluten-free twist on traditional tamales, complete with a savory filling of spiced ground beef, vegetables, and a soft cornbread topping. It’s a perfect dish for a Sunday family meal that brings comfort and warmth to the table.

Ingredients:

• 1 lb ground beef or turkey
• 1 cup chopped onion
• 1 cup diced bell pepper
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen corn kernels
• 1 cup gluten-free cornbread mix
• 1/2 cup milk (or dairy-free alternative)
• 1/4 cup gluten-free flour
• 1 cup shredded cheddar cheese
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, cook the ground beef until browned. Add the onion and bell pepper and cook for 2-3 minutes until they begin to soften.
3. Stir in the black beans, corn, chili powder, cumin, salt, and pepper. Cook for an additional 2-3 minutes.
4. Transfer the beef mixture to a greased 9×13-inch baking dish and spread evenly.
5. In a separate bowl, prepare the cornbread batter according to package instructions, using milk and gluten-free flour. Pour the batter over the beef mixture and spread evenly.
6. Sprinkle the shredded cheddar cheese over the top.
7. Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8. Garnish with chopped cilantro before serving.

This gluten-free tamale pie is rich in flavor and perfect for serving with a side of guacamole and sour cream. It’s a hearty, comforting dish that offers a taste of traditional Mexican flavors with a twist.

Gluten-Free Mexican Black Bean Soup

This hearty and flavorful black bean soup is naturally gluten-free and perfect for a cozy Sunday lunch. With a base of black beans, tomatoes, and a mix of spices, it’s a simple yet satisfying dish that can be served as a light meal or paired with a side of gluten-free cornbread.

Ingredients:

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 4 cups vegetable or chicken broth
• 1/2 cup chopped fresh cilantro
• 1 lime, cut into wedges
• Salt and pepper to taste

Instructions:

1. In a large pot, sauté the chopped onion over medium heat until translucent. Add the garlic and cook for an additional minute.
2. Add the black beans, diced tomatoes, cumin, paprika, and chili powder. Stir to combine.
3. Pour in the broth and bring the soup to a boil. Reduce the heat and simmer for 15-20 minutes to allow the flavors to meld.
4. Use an immersion blender to partially blend the soup, leaving some beans intact for texture. Alternatively, transfer 2 cups of the soup to a blender, blend until smooth, and return to the pot.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped cilantro and a wedge of lime.

This black bean soup is rich, hearty, and full of smoky flavors. It’s a perfect gluten-free option for a Sunday meal that’s both satisfying and packed with nutrition.

Gluten-Free Mexican Fish Tacos

Fish tacos are a refreshing and light dish that’s perfect for a sunny Sunday. This gluten-free version uses crispy, seasoned fish topped with a tangy slaw and fresh salsa, creating a balanced combination of flavors and textures.

Ingredients:

• 1 lb white fish fillets (such as cod or tilapia), cut into strips
• 1 cup gluten-free all-purpose flour
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup shredded cabbage
• 1/2 cup diced mango or pineapple
• 1/2 cup chopped fresh cilantro
• 8 gluten-free corn tortillas
• 1/4 cup sour cream
• Juice of 1 lime
• 1/2 cup salsa (store-bought or homemade)

Instructions:

1. Preheat a skillet over medium-high heat with a small amount of oil.
2. In a shallow bowl, mix the gluten-free flour, paprika, garlic powder, chili powder, salt, and pepper.
3. Dredge the fish strips in the flour mixture, coating evenly. Cook in the skillet for 2-3 minutes per side, until golden brown and cooked through.
4. In a small bowl, mix the shredded cabbage with half of the lime juice.
5. Warm the tortillas in a separate skillet or microwave.
6. Assemble the tacos by placing a portion of fish in each tortilla, followed by a spoonful of cabbage slaw, a few pieces of mango or pineapple, and a sprinkle of chopped cilantro. Top with salsa and a drizzle of sour cream.
7. Serve with a wedge of lime on the side.

These fish tacos are light, tangy, and filled with a perfect balance of flavors. The crispy fish pairs well with the sweet and tangy toppings, making them a gluten-free Sunday dish that feels special and festive.

Note: More recipes​ are coming soon!