25+ Irresistible Authentic Mexican Dinner Recipes to Spice Up Your Meal Plans

Mexican cuisine is a vibrant celebration of flavors, colors, and traditions that have been passed down through generations.

From the smoky richness of mole to the comforting embrace of tamales, authentic Mexican dinner recipes offer a culinary journey that’s both satisfying and unforgettable.

Whether you’re looking to recreate the warm, spicy notes of a family gathering or explore new dishes that capture the essence of Mexico’s diverse regions, this collection of 25+ authentic Mexican dinner recipes has something for everyone.

Dive into these recipes and experience the magic of traditional Mexican cooking in your own kitchen!

25+ Irresistible Authentic Mexican Dinner Recipes to Spice Up Your Meal Plans

Bringing authentic Mexican flavors to your dinner table is more than just cooking; it’s an invitation to experience a culture rich in history, tradition, and love for food.

These 25+ authentic Mexican dinner recipes are perfect for anyone looking to add a touch of spice, warmth, and excitement to their meals.

Whether you’re a seasoned chef or a home cook exploring Mexican cuisine for the first time, these recipes will transport you to the heart of Mexico with every bite.

So grab your apron, gather your ingredients, and start creating delicious memories inspired by Mexico’s culinary heritage.

Chicken Tinga Tacos (Keto-Friendly)

Chicken Tinga Tacos are a delightful Mexican classic featuring smoky, tangy shredded chicken wrapped in low-carb tortillas. This dish offers a rich and spicy flavor profile, thanks to chipotle peppers and a blend of aromatic spices. Perfect for a keto lifestyle, these tacos satisfy your Mexican food cravings without the carb overload.

Ingredients:

• 2 large chicken breasts (boneless, skinless)
• 1 small white onion, finely chopped
• 2 garlic cloves, minced
• 1 can (7 oz) chipotle peppers in adobo sauce
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup chicken broth
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• Low-carb tortillas or lettuce wraps
• Optional toppings: avocado slices, chopped cilantro, lime wedges

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onions until translucent, then add garlic and cook for 1 more minute.
2. Blend the chipotle peppers, diced tomatoes, and chicken broth in a blender until smooth. Add the mixture to the skillet.
3. Stir in smoked paprika, cumin, salt, and pepper. Let the sauce simmer for 5 minutes.
4. Add the chicken breasts to the skillet, cover, and simmer for 20 minutes, flipping halfway through.
5. Shred the chicken using two forks and mix it back into the sauce. Cook for another 5 minutes.
6. Serve the chicken tinga on low-carb tortillas or lettuce wraps with your favorite toppings.

These keto-friendly Chicken Tinga Tacos bring the vibrant flavors of Mexico to your table in a health-conscious way. With smoky, tangy, and mildly spicy notes, this dish is perfect for lunch or dinner. Pair it with a side of cauliflower rice or a fresh salad to keep the meal light yet satisfying.

Chili Verde Pork Stew

Chili Verde Pork Stew is a hearty and flavorful dish that highlights tender pork simmered in a tangy green sauce made from tomatillos, jalapeños, and spices. This low-carb recipe is a comforting meal that’s ideal for meal prepping and stays true to its Mexican roots.

Ingredients:

• 2 lbs pork shoulder, cut into bite-sized pieces
• 1 tbsp avocado oil
• 1 lb tomatillos, husked and rinsed
• 2 jalapeños, seeded for less heat
• 1 poblano pepper
• 1/2 cup fresh cilantro, chopped
• 1 small white onion, diced
• 3 garlic cloves
• 1 tsp oregano
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 cup chicken broth
• Lime wedges for garnish

Instructions:

1. Roast tomatillos, jalapeños, and poblano peppers under a broiler until slightly charred. Allow them to cool, then blend with cilantro, garlic, and chicken broth until smooth.
2. Heat avocado oil in a large pot. Sear the pork pieces until browned on all sides, then remove and set aside.
3. In the same pot, sauté onions until translucent. Add the green sauce, oregano, cumin, salt, and pepper. Simmer for 5 minutes.
4. Return the pork to the pot, cover, and simmer on low heat for 1.5–2 hours, stirring occasionally, until the pork is tender.
5. Serve in bowls and garnish with lime wedges.

This Chili Verde Pork Stew is a warm and satisfying dish bursting with traditional Mexican flavors. The slow-cooked pork absorbs the tangy and slightly spicy green sauce, making every bite a delight. Serve it with steamed broccoli or avocado slices for a complete keto-friendly meal.

Cheesy Beef Enchilada Casserole (Low-Carb)

This Cheesy Beef Enchilada Casserole is a keto twist on the classic enchilada dish, layered with seasoned ground beef, cheese, and low-carb tortillas. Packed with bold enchilada flavors, this dish is both comforting and easy to prepare, making it perfect for family dinners or meal prep.

Ingredients:

• 1 lb ground beef
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup sugar-free enchilada sauce
• 4 low-carb tortillas
• 2 cups shredded cheddar cheese
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• Chopped cilantro and sour cream for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook ground beef in a skillet over medium heat, breaking it apart as it browns. Add onions, garlic, chili powder, smoked paprika, cumin, salt, and pepper. Cook until onions are soft.
3. Stir in 1/2 cup of enchilada sauce and mix well.
4. Grease a baking dish. Layer the dish with a tortilla, ground beef mixture, and a sprinkle of cheese. Repeat until all ingredients are used, finishing with cheese on top.
5. Bake for 20 minutes, or until the cheese is bubbly and golden.
6. Garnish with chopped cilantro and serve with sour cream.

This Cheesy Beef Enchilada Casserole combines the hearty and savory flavors of enchiladas in a simple, keto-friendly format. The gooey cheese and spiced beef make this a comfort food favorite, perfect for satisfying your Mexican food cravings while staying on track with your diet.

Carne Asada with Cilantro Lime Cauliflower Rice

Carne Asada is a classic Mexican grilled steak dish, marinated in a tangy and flavorful blend of lime, garlic, and spices. Served with cilantro lime cauliflower rice, this keto-friendly meal is both satisfying and vibrant, bringing authentic Mexican street food flavors to your home.

Ingredients:
For the Carne Asada:

• 1.5 lbs flank steak or skirt steak
• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 2 tbsp orange juice (unsweetened)
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 cup chopped cilantro
• Salt and pepper to taste

For the Cilantro Lime Cauliflower Rice:

• 1 medium head cauliflower (or 4 cups riced cauliflower)
• 2 tbsp butter or ghee
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a bowl, mix olive oil, lime juice, orange juice, garlic, cumin, chili powder, smoked paprika, cilantro, salt, and pepper. Marinate the steak in this mixture for at least 1 hour (or overnight for best results).
2. Heat a grill or grill pan over high heat. Cook the steak for 4–5 minutes per side, depending on your preferred doneness. Let it rest for 5 minutes before slicing thinly against the grain.
3. For the cauliflower rice, heat butter in a skillet over medium heat. Add riced cauliflower and cook until tender, about 5–7 minutes. Stir in lime juice, cilantro, salt, and pepper.
4. Serve the sliced Carne Asada with the cauliflower rice, and garnish with extra lime wedges if desired.

This Carne Asada with Cilantro Lime Cauliflower Rice is a fresh and flavorful low-carb meal that’s perfect for lunch or dinner. The zesty steak pairs beautifully with the bright and herbaceous cauliflower rice, making it a complete and delicious keto-friendly dish.

Keto Mexican Chicken Soup (Caldo de Pollo)

Caldo de Pollo is a comforting and nourishing Mexican chicken soup that’s naturally low in carbs and packed with bold flavors. Made with tender chicken, fresh vegetables, and a touch of spice, this soup is perfect for meal prepping or enjoying on a chilly evening.

ngredients:

• 2 lbs bone-in chicken thighs
• 8 cups chicken broth
• 1 small white onion, diced
• 2 garlic cloves, minced
• 2 medium zucchini, diced
• 1 medium tomato, diced
• 1 jalapeño, seeded and minced
• 1 tbsp olive oil
• 1 tsp oregano
• 1/2 tsp cumin
• 1/4 cup chopped cilantro
• Salt and pepper to taste
• Lime wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onions and garlic until fragrant.
2. Add chicken thighs, chicken broth, oregano, cumin, salt, and pepper. Bring to a boil, then reduce heat to simmer for 25–30 minutes, or until the chicken is tender.
3. Remove the chicken, shred the meat, and discard the bones. Return the shredded chicken to the pot.
4. Add zucchini, tomato, and jalapeño to the pot. Simmer for 10 minutes, or until the vegetables are tender.
5. Stir in cilantro and serve with lime wedges on the side.

This Keto Mexican Chicken Soup is a warm, hearty dish packed with fresh ingredients and bold spices. It’s perfect for those seeking a healthy, low-carb comfort food that doesn’t compromise on flavor. Pair it with a simple side salad for a wholesome meal.

Low-Carb Shrimp Ceviche

Shrimp Ceviche is a refreshing and tangy Mexican dish that’s naturally keto-friendly. With fresh shrimp, lime juice, and a medley of colorful vegetables, this dish is light, zesty, and perfect for a quick lunch or a healthy appetizer.

Ingredients:

• 1 lb raw shrimp, peeled and deveined
• 1/2 cup fresh lime juice
• 1 medium tomato, diced
• 1 small red onion, finely chopped
• 1 jalapeño, finely chopped (seeded for less heat)
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Lettuce leaves or cucumber slices for serving

Instructions:

1. Chop shrimp into bite-sized pieces and place in a bowl. Pour lime juice over the shrimp, ensuring they are fully submerged. Cover and refrigerate for 1 hour, or until the shrimp turns opaque and “cooks” in the lime juice.
2. Drain excess lime juice, leaving about 2 tbsp in the bowl.
3. Add tomato, onion, jalapeño, avocado, cilantro, salt, and pepper. Mix gently to combine.
4. Serve chilled on lettuce leaves or with cucumber slices as a refreshing and light keto option.

This Low-Carb Shrimp Ceviche is a delightful blend of fresh and tangy flavors that will transport you to the sunny coasts of Mexico. Quick to prepare and naturally low in carbs, this dish is perfect for warm days or as a light yet satisfying appetizer.

Keto Chiles Rellenos (Stuffed Poblano Peppers)

Chiles Rellenos is a beloved Mexican dish featuring roasted poblano peppers stuffed with cheese and covered in a rich tomato-based sauce. This keto version eliminates the traditional breading while keeping all the delicious flavors intact, making it a perfect low-carb dinner option.

Ingredients:

• 4 large poblano peppers
• 2 cups shredded mozzarella or Oaxaca cheese
• 2 tbsp olive oil
• 1 small white onion, finely diced
• 2 garlic cloves, minced
• 1 cup diced tomatoes
• 1/2 cup chicken broth
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Roast the poblano peppers over an open flame or under a broiler until the skins are charred. Place them in a sealed bag for 10 minutes to steam. Peel off the skins, slit the peppers lengthwise, and remove the seeds.
2. Stuff each pepper with cheese, then set aside.
3. In a skillet, heat olive oil and sauté onions and garlic until fragrant. Add diced tomatoes, chicken broth, cumin, smoked paprika, salt, and pepper. Simmer for 10 minutes until the sauce thickens.
4. Place the stuffed peppers in the skillet with the sauce, cover, and cook for 10 minutes, or until the cheese melts.
5. Serve hot with extra sauce spooned over the top.

Keto Chiles Rellenos offers a comforting, cheesy, and flavorful experience while keeping carbs to a minimum. This dish pairs beautifully with a side of avocado salad or roasted vegetables for a hearty yet healthy meal.

Carnitas Lettuce Wraps

Carnitas, or slow-cooked pulled pork, is a flavorful Mexican staple with crispy edges and juicy meat. This keto-friendly version skips the tortillas and serves the carnitas in crisp lettuce wraps, making it a perfect option for a light yet satisfying low-carb lunch or dinner.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 1 tbsp avocado oil
• 1/2 cup chicken broth
• 2 garlic cloves, minced
• 1 tsp oregano
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Juice of 1 orange (optional for added flavor)
• Butter or romaine lettuce leaves for serving
• Optional toppings: diced onions, cilantro, avocado slices, lime wedges

Instructions:

1. Heat avocado oil in a large skillet over medium-high heat. Sear the pork chunks until browned on all sides.
2. Transfer the pork to a slow cooker and add chicken broth, garlic, oregano, cumin, smoked paprika, salt, pepper, and orange juice if using. Cook on low for 6–8 hours, or until the pork is tender.
3. Shred the pork with two forks and spread it on a baking sheet. Broil for 5–7 minutes to achieve crispy edges.
4. Serve the carnitas in lettuce leaves with your favorite toppings.

These Carnitas Lettuce Wraps deliver the perfect balance of crispy, juicy, and savory flavors in every bite. This keto-friendly adaptation is versatile and easy to customize with various toppings, making it a crowd-pleaser for any occasion.

Keto Chicken Fajita Skillet

This Keto Chicken Fajita Skillet is a one-pan wonder that combines juicy chicken, bell peppers, and onions with classic fajita seasonings. It’s a quick and easy low-carb meal that’s bursting with vibrant Mexican flavors.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small white onion, sliced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, avocado slices

Instructions:

1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken strips and season with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook until the chicken is browned and cooked through. Remove and set aside.
2. Add the remaining olive oil to the skillet and sauté the bell peppers and onions until tender but still crisp.
3. Return the chicken to the skillet and toss with the vegetables to combine. Cook for another 2–3 minutes to heat through.
4. Serve hot with your favorite toppings, or enjoy as is for a simple and flavorful keto meal.

This Keto Chicken Fajita Skillet is a delicious, fuss-free meal that brings bold fajita flavors to your plate without the carbs. It’s perfect for busy weeknights and pairs well with a side of guacamole or cauliflower rice for a complete low-carb dinner.

Keto-Friendly Mexican Albondigas Soup (Meatball Soup)

Albondigas Soup is a hearty Mexican comfort dish featuring flavorful meatballs simmered in a savory tomato-based broth with vegetables. This keto version skips the traditional rice in the meatballs, substituting with almond flour to maintain a low-carb profile while keeping the rich, authentic taste.

Ingredients:
For the Meatballs:

• 1 lb ground beef or pork
• 1/4 cup almond flour
• 1 egg
• 2 garlic cloves, minced
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste

For the Soup:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup diced tomatoes
• 1 zucchini, diced
• 1/2 cup green beans, trimmed
• 1 tsp oregano
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. In a bowl, mix all meatball ingredients until well combined. Roll into small meatballs and set aside.
2. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
3. Add chicken broth, diced tomatoes, oregano, smoked paprika, salt, and pepper. Bring to a boil.
4. Gently drop the meatballs into the simmering soup. Reduce heat and cook for 10 minutes.
5. Add zucchini and green beans. Simmer for another 10 minutes, or until vegetables are tender and meatballs are fully cooked.
6. Garnish with fresh cilantro and serve with lime wedges.

This Keto Albondigas Soup is a comforting and filling meal that’s perfect for cold evenings or meal prepping. Packed with tender meatballs and fresh vegetables, this dish provides all the warmth and flavor of the traditional recipe while keeping carbs in check.

Low-Carb Beef Barbacoa Bowls

Beef Barbacoa is a slow-cooked Mexican classic, rich with smoky, tangy, and slightly spicy flavors. This keto-friendly adaptation is served over a bed of cauliflower rice with fresh toppings, making it a delicious and customizable low-carb meal.

Ingredients:

• 2 lbs beef chuck roast, cut into large chunks
• 2 tbsp avocado oil
• 1 small white onion, diced
• 3 garlic cloves, minced
• 1 cup beef broth
• 2 chipotle peppers in adobo sauce, chopped
• 2 tbsp apple cider vinegar
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Cauliflower rice, avocado, salsa, and cilantro for serving

Instructions:

1. Heat avocado oil in a skillet over medium-high heat. Sear the beef chunks until browned on all sides. Transfer to a slow cooker.
2. In the same skillet, sauté onion and garlic until fragrant. Add to the slow cooker along with beef broth, chipotle peppers, apple cider vinegar, cumin, oregano, smoked paprika, salt, and pepper.
3. Cook on low for 6–8 hours, or until the beef is tender and easily shredded.
4. Shred the beef and serve over cauliflower rice, topped with avocado, salsa, and fresh cilantro.

Low-Carb Beef Barbacoa Bowls are a flavor-packed meal perfect for lunch or dinner. The tender, shredded beef pairs beautifully with the fresh toppings and cauliflower rice, offering a hearty, keto-friendly alternative to traditional rice bowls.

keto Chicken Enchilada Zucchini Boats

Chicken Enchilada Zucchini Boats are a fun and creative way to enjoy the bold flavors of enchiladas while keeping the meal low-carb. These zucchini boats are filled with seasoned chicken, smothered in enchilada sauce, and baked with cheese until bubbly.

Ingredients:

• 4 medium zucchini
• 1 lb cooked, shredded chicken breast
• 1 cup sugar-free enchilada sauce
• 1 cup shredded cheddar cheese
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Optional toppings: chopped cilantro, diced avocado, sour cream

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchini in half lengthwise and scoop out the center to create boats. Place them in a greased baking dish.
3. In a bowl, mix shredded chicken with half of the enchilada sauce, cumin, chili powder, salt, and pepper.
4. Fill each zucchini boat with the chicken mixture. Pour the remaining enchilada sauce over the top and sprinkle with cheese.
5. Bake for 20–25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
6. Top with your favorite garnishes and serve hot.

These Keto Chicken Enchilada Zucchini Boats are a delicious way to enjoy the rich and spicy flavors of enchiladas while staying true to your low-carb goals. Easy to prepare and packed with flavor, this dish is perfect for a quick family dinner or meal prep.

Keto Taco Salad with Avocado Lime Dressing

Keto Taco Salad is a refreshing and hearty meal that combines the bold flavors of seasoned ground beef, crisp vegetables, and a creamy avocado lime dressing. This low-carb dish is a perfect alternative to traditional tacos while delivering all the flavor and texture you crave.

Ingredients:
For the Salad:

• 1 lb ground beef
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 4 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded cheddar cheese
• 1/2 cup diced cucumber
• 1/4 cup sliced black olives

For the Avocado Lime Dressing:

• 1 ripe avocado
• Juice of 1 lime
• 1/4 cup olive oil
• 2 tbsp sour cream
• 1 garlic clove
• Salt and pepper to taste

Instructions:

1. In a skillet, cook ground beef over medium heat. Add chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Cook until the beef is browned and fully cooked.
2. Assemble the salad by layering lettuce, tomatoes, cucumber, black olives, and cheddar cheese in a large bowl. Top with the seasoned ground beef.
3. In a blender, combine all dressing ingredients and blend until smooth. Adjust the consistency with water if needed.
4. Drizzle the dressing over the salad and serve immediately.

This Keto Taco Salad with Avocado Lime Dressing is a satisfying, fresh, and customizable meal that delivers all the flavors of tacos in a light, low-carb format. Perfect for lunch or dinner, it’s easy to prepare and guaranteed to please.

Keto Pork Tamale Pie

Keto Pork Tamale Pie is a creative spin on traditional tamales, made with a savory pork filling and a cornbread-like almond flour topping. This low-carb dish captures the essence of tamales without the need for masa, making it a perfect comfort food for keto enthusiasts.

Ingredients:
For the Filling:

• 1 lb ground pork
• 1/2 cup diced green bell pepper
• 1 small onion, diced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 cup tomato paste
• Salt and pepper to taste

For the Topping:

• 1 cup almond flour
• 2 eggs
• 1/4 cup sour cream
• 1/4 cup shredded cheddar cheese
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, cook ground pork with bell pepper and onion over medium heat. Add cumin, chili powder, smoked paprika, tomato paste, salt, and pepper. Cook until well combined.
3. Spread the pork mixture evenly in a greased baking dish.
4. In a bowl, mix almond flour, eggs, sour cream, cheese, baking powder, and salt until a smooth batter forms. Spread the batter over the pork mixture.
5. Bake for 25–30 minutes, or until the topping is golden and set.
6. Let cool for 5 minutes before serving.

his Keto Pork Tamale Pie is a hearty and flavorful dish that mimics the classic tamale experience in a simpler, low-carb format. It’s ideal for family dinners or meal prep and pairs beautifully with a side salad or guacamole.

Keto Mexican Shrimp Skillet

The Keto Mexican Shrimp Skillet is a quick and flavorful dish featuring juicy shrimp cooked with garlic, spices, and fresh vegetables. Ready in under 30 minutes, this low-carb recipe is perfect for a fuss-free lunch or dinner packed with bold Mexican flavors.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
2. Add shrimp, chili powder, cumin, smoked paprika, salt, and pepper. Cook until the shrimp turn pink and are fully cooked, about 3–4 minutes. Remove shrimp from the skillet and set aside.
3. In the same skillet, add bell pepper, zucchini, and cherry tomatoes. Sauté until the vegetables are tender but still crisp.
4. Return the shrimp to the skillet and toss with the vegetables. Squeeze lime juice over the top and garnish with fresh cilantro.
5. Serve hot as is or over cauliflower rice.

This Keto Mexican Shrimp Skillet is a versatile, quick, and healthy dish bursting with fresh flavors. With its vibrant colors and satisfying taste, it’s a fantastic option for a weeknight dinner or a light meal packed with protein and nutrients.

Note: More recipes are coming soon