29+ Must-Try Authentic Mexican Holiday Recipes You Need to Try This Year

The holiday season is a time for family, friends, and of course, food. If you’re looking to add a little spice and warmth to your celebrations, there’s no better way than by embracing the rich and diverse flavors of Mexican cuisine.

From savory tamales to sweet buñuelos, Mexican holiday recipes are a feast for the senses, each dish packed with tradition, love, and bold flavors.

Whether you’re hosting a fiesta or simply craving something new, these authentic Mexican holiday recipes will bring the spirit of Mexico to your table.

In this blog post, we’ll explore 10 traditional Mexican dishes that are perfect for the holidays, each one guaranteed to impress and satisfy your guests.

So grab your apron and let’s get cooking!

29+ Must-Try Authentic Mexican Holiday Recipes You Need to Try This Year

This holiday season, why not break away from the usual fare and try something a little different?

Authentic Mexican recipes bring the perfect combination of flavor, tradition, and warmth to your holiday celebrations.

Whether you’re cooking for a crowd or just looking to try something new, these 10 recipes will help you create a festive and unforgettable meal.

So gather your ingredients, invite your loved ones, and enjoy the bold, delicious tastes of Mexico.

Feliz Navidad y buen provecho!

Keto Mexican Enchiladas Verde

Enchiladas Verde is a beloved Mexican dish made with chicken, tomatillo sauce, and cheese. This low-carb, keto-friendly version replaces corn tortillas with zucchini slices, creating a flavorful and satisfying meal that still embodies the essence of the original. The tangy green sauce paired with the rich cheese makes this dish a perfect choice for a festive holiday lunch.

Ingredients:

• 4 medium zucchinis, sliced into thin rounds
• 2 cups cooked shredded chicken
• 1 cup shredded mozzarella cheese
• 1 cup salsa verde (tomatillo sauce)
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté zucchini slices until soft, about 3-4 minutes per side. Season with salt and pepper.
3. In a baking dish, spread a thin layer of salsa verde at the bottom.
4. Layer the zucchini slices, followed by a layer of shredded chicken, then a layer of salsa verde. Repeat until all ingredients are used, finishing with a layer of cheese on top.
5. Bake for 20-25 minutes, until the cheese is melted and bubbly.
6. Top with sour cream and cilantro before serving.

Keto Mexican Enchiladas Verde is a festive, low-carb option for those seeking a delicious holiday meal that doesn’t stray far from tradition. By using zucchini in place of tortillas, this dish stays light and healthy while delivering all the rich flavors and textures of classic enchiladas. It’s perfect for holiday gatherings where you want to enjoy authentic Mexican cuisine without compromising on your keto lifestyle.

Keto Mexican Cauliflower Rice with Beef Picadillo

This flavorful keto Mexican lunch combines cauliflower rice with picadillo, a classic ground beef dish often made with tomatoes, raisins, and olives. By using cauliflower rice instead of regular rice, you can enjoy this traditional dish without the carbs. The hearty, savory flavors from the ground beef are complemented by the slight sweetness from the raisins and the brininess of the olives, making it an unforgettable meal for any holiday table.

Ingredients:

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 1 lb ground beef (preferably grass-fed)
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1/4 cup chopped green olives
• 1/4 cup raisins (optional, but recommended for authentic flavor)
• 1/2 cup chopped tomatoes
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon.
2. Add the onions and garlic to the pan, sautéing for 2-3 minutes until softened.
3. Stir in the olives, raisins, chopped tomatoes, chili powder, cumin, salt, and pepper. Let it cook for 5-7 minutes until the mixture is fragrant and heated through.
4. In a separate pan, sauté the cauliflower rice over medium heat for 5-6 minutes until tender, using a bit of olive oil or butter if necessary. Season with salt and pepper.
5. Serve the picadillo on top of the cauliflower rice, and garnish with cilantro if desired.

Keto Mexican Cauliflower Rice with Beef Picadillo is a savory, flavorful dish that brings together the richness of ground beef and the aromatic spices of traditional Mexican cooking. The cauliflower rice is a fantastic substitute for regular rice, making this dish an excellent low-carb choice for anyone observing a keto diet. This dish provides a perfect balance of textures and flavors, and the combination of beef, olives, and raisins makes it a crowd-pleaser for holiday meals.

Keto Mexican Shrimp Tacos in Lettuce Wraps

These keto-friendly shrimp tacos use lettuce wraps instead of tortillas, making them the perfect low-carb alternative while still delivering the delicious flavors of traditional Mexican shrimp tacos. The shrimp is sautéed with classic Mexican spices, and the fresh lettuce wraps provide a crisp contrast. Topped with a creamy avocado sauce and fresh cilantro, these tacos are a refreshing and satisfying holiday lunch option.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8 large lettuce leaves (such as iceberg or Romaine)
• 1 ripe avocado
• 2 tablespoons lime juice
• 1 tablespoon sour cream
• 1/4 cup chopped cilantro
• 1 small jalapeño, minced (optional)
• 1/4 cup red onion, thinly sliced

Instructions:

1. In a bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Let it marinate for 10-15 minutes.
2. Heat a skillet over medium-high heat and sauté the shrimp for 2-3 minutes per side until pink and cooked through.
3. While the shrimp cooks, prepare the avocado sauce by blending the avocado, lime juice, sour cream, cilantro, and jalapeño (if using) in a food processor until smooth.
4. To assemble the tacos, lay the lettuce leaves flat and spoon a few shrimp into each leaf.
5. Top with a dollop of avocado sauce, sliced red onion, and extra cilantro if desired.

Keto Mexican Shrimp Tacos in Lettuce Wraps are the perfect fusion of lightness and bold flavors, offering a healthy alternative to traditional tacos. The lettuce wraps provide the perfect crispiness to contrast with the juicy, flavorful shrimp. The creamy avocado sauce adds richness without the carbs, making it an excellent choice for a holiday lunch or a light festive meal. These tacos are not only keto-friendly but also a delicious way to celebrate Mexican flavors in a healthy, modern way.

Keto Mexican Chicken Tinga

Chicken Tinga is a popular Mexican dish made with shredded chicken in a smoky, spicy tomato sauce. This keto version eliminates the need for high-carb sides by serving the chicken on its own or with a low-carb option like cauliflower rice. The deep flavors of the chipotle and tomatoes in the sauce make it a festive and hearty dish for any holiday meal.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced
• 1 can (14.5 oz) diced tomatoes (no added sugar)
• 1/4 cup chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1/2 cup sour cream (optional)

Instructions:

1. In a large skillet, heat olive oil over medium heat and sauté the onions and garlic until softened, about 5 minutes.
2. Add the minced chipotle peppers, tomatoes, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer and let cook for 10-15 minutes, allowing the flavors to meld together.
3. Meanwhile, cook the chicken breasts by boiling them in water for 15-20 minutes until fully cooked. Shred the chicken using two forks.
4. Add the shredded chicken to the skillet with the sauce and stir to coat the chicken in the sauce. Let it cook together for an additional 5-10 minutes, allowing the chicken to absorb the flavors.
5. Garnish with cilantro and serve with cauliflower rice or lettuce wraps. Add a dollop of sour cream if desired.

Keto Mexican Chicken Tinga is a rich and flavorful dish that combines smoky chipotle heat with the sweetness of tomatoes, perfect for a festive holiday meal. The shredded chicken absorbs the spicy, tangy sauce, creating a satisfying and savory dish. Served with cauliflower rice or lettuce wraps, this meal is an excellent low-carb choice for anyone looking to enjoy a traditional Mexican flavor without the carbs. This dish will certainly be a hit at your holiday table.

Keto Mexican Beef Fajitas

Beef fajitas are a staple of Mexican cuisine, and this keto version skips the tortillas and instead uses bell peppers and onions to deliver all the vibrant flavors. The beef is marinated in a zesty lime and spice mixture, then sautéed to perfection. These fajitas are perfect for a festive lunch, offering a low-carb, keto-friendly option that’s full of flavor and color.

Ingredients:

• 1 lb flank steak or skirt steak, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 tablespoon lime juice
• Salt and pepper to taste
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a small bowl, combine the chili powder, cumin, garlic powder, paprika, onion powder, lime juice, salt, and pepper. Toss the beef slices in the marinade and let sit for at least 15 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Add the marinated beef and cook for 3-4 minutes, stirring occasionally until browned and cooked through.
3. Add the bell peppers and onions to the skillet and sauté for an additional 3-4 minutes until the vegetables are tender but still crisp.
4. Remove from heat and garnish with fresh cilantro. Serve with lime wedges for added freshness.

Keto Mexican Beef Fajitas are a simple yet flavorful dish that showcases the smoky heat of traditional fajitas without the carbs from tortillas. The beef is tender, marinated to perfection, and paired with sautéed bell peppers and onions, creating a balanced and satisfying meal. This dish can easily be served with a side of avocado or cauliflower rice for an added boost of healthy fats and flavor. Perfect for a festive lunch or dinner, these fajitas are a delicious way to enjoy Mexican cuisine on a keto diet.

Keto Mexican Pork Carnitas

Pork Carnitas is a Mexican favorite that is traditionally slow-cooked to perfection, resulting in juicy, tender meat. This keto version skips the high-carb tortillas and serves the carnitas with low-carb options such as lettuce wraps or cauliflower rice. The flavors of the slow-cooked pork, enhanced by spices and citrus, make this a great holiday lunch option that stays true to the spirit of Mexican cuisine.

Ingredients:

• 3 lbs pork shoulder (boneless)
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon oregano
• 1 tablespoon lime juice
• 1 orange, juiced
• Salt and pepper to taste
• Fresh cilantro for garnish
• Sliced avocado for serving (optional)

Instructions:

1. In a small bowl, combine the cumin, chili powder, garlic powder, onion powder, oregano, salt, and pepper.
2. Rub the spice mixture all over the pork shoulder. Heat olive oil in a large skillet over medium-high heat. Brown the pork shoulder on all sides for 5-6 minutes.
3. Transfer the pork to a slow cooker. Add the lime juice, orange juice, and a bit of water to the slow cooker. Cook on low for 6-8 hours or until the pork is tender and easily shredded.
4. Once cooked, shred the pork with two forks and mix it into the juices for added flavor.
5. Serve the carnitas with lettuce wraps or cauliflower rice, and garnish with cilantro and avocado slices if desired.

Keto Mexican Pork Carnitas is a juicy and tender dish that captures the authentic flavors of Mexican slow-cooked pork without the carbs. The spices and citrus marinade infuse the meat with a burst of flavor, while the slow cooking ensures a melt-in-your-mouth texture. This dish is perfect for a holiday lunch and can be served with fresh toppings like avocado and cilantro for added richness. It’s a crowd-pleasing, low-carb alternative that maintains the essence of traditional Mexican carnitas while fitting perfectly into a keto lifestyle.

Keto Mexican Chiles Rellenos

Chiles Rellenos are a classic Mexican dish made with large poblano peppers stuffed with cheese, then coated in egg and fried. This keto-friendly version skips the flour coating, replacing it with a light egg batter, making it low-carb while still maintaining the rich, savory flavors. The roasted poblano peppers filled with cheese and topped with a fresh tomato sauce are a festive and satisfying lunch choice for the holiday season.

Ingredients:

• 4 large poblano peppers
• 2 cups shredded mozzarella or Oaxaca cheese
• 4 large eggs, separated
• 1/4 teaspoon baking powder
• 1/4 cup heavy cream
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup tomato sauce (no added sugar)
• 1/4 cup chopped onions
• 1 clove garlic, minced
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them for 15-20 minutes, turning occasionally, until the skin is charred. Once roasted, place them in a plastic bag or covered dish to steam for about 10 minutes.
2. Remove the skin from the peppers and carefully cut a slit down the side. Remove the seeds and stuff each pepper with about 1/2 cup of shredded cheese.
3. In a medium bowl, beat the egg whites until stiff peaks form. In another bowl, whisk the egg yolks, baking powder, and heavy cream until smooth. Gently fold the egg whites into the egg yolk mixture until well combined.
4. Heat olive oil in a skillet over medium heat. Dip each stuffed pepper into the egg batter and carefully fry them in the skillet for 2-3 minutes on each side until golden brown. Remove and drain on paper towels.
5. For the sauce, sauté the onions and garlic in a separate skillet with a bit of olive oil until soft. Add the tomato sauce and simmer for 5-7 minutes. Season with salt and pepper to taste.
6. Serve the chiles rellenos with the tomato sauce and garnish with fresh cilantro.

Keto Mexican Chiles Rellenos are a rich and flavorful dish that showcases the smoky taste of roasted poblano peppers and the creamy goodness of melted cheese. By skipping the traditional flour coating and using an egg batter, this dish stays low-carb without sacrificing the indulgent flavors. This is a perfect dish for holiday gatherings, offering a delicious and festive option that is both keto-friendly and satisfying.

Keto Mexican Guacamole-Stuffed Chicken

Guacamole is a staple in Mexican cuisine, and this keto-friendly twist on a chicken dish combines the richness of guacamole with juicy, grilled chicken. The chicken breasts are stuffed with a creamy, flavorful guacamole, then baked to perfection. This dish brings together the freshness of avocado, the smokiness of grilled chicken, and the zest of lime, making it an ideal holiday lunch option.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 ripe avocados, mashed
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• 1 small tomato, diced
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder (optional for extra flavor)
• Fresh lime wedges for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Make a pocket in each chicken breast by cutting a slit horizontally, ensuring you don’t cut all the way through.
2. In a bowl, combine the mashed avocados, cilantro, lime juice, diced tomato, garlic powder, salt, pepper, and chili powder (if using).
3. Stuff each chicken breast with the guacamole mixture, securing the opening with toothpicks.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown.
5. Transfer the skillet to the oven and bake the chicken for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
6. Serve the guacamole-stuffed chicken with fresh lime wedges for extra zest.

Keto Mexican Guacamole-Stuffed Chicken is a delightful fusion of rich avocado and smoky, juicy chicken. The guacamole adds a creamy, zesty flavor that elevates the chicken, making this a perfect low-carb holiday meal. It’s an easy, flavorful dish that can be served with a side of roasted vegetables or a fresh salad for a complete keto-friendly lunch. The combination of flavors is sure to be a crowd-pleaser at any festive gathering.

Keto Mexican Zucchini Nachos

These keto-friendly Mexican zucchini nachos are the perfect low-carb alternative to traditional nachos, making them a great choice for a holiday lunch. Sliced zucchini acts as the base, topped with seasoned ground beef, melted cheese, guacamole, and sour cream, creating a delicious, guilt-free version of a Mexican favorite. These nachos are perfect for those who want to indulge without the carbs.

Ingredients:

• 2 medium zucchinis, sliced into rounds
• 1 lb ground beef (grass-fed or lean)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1/2 cup salsa (no added sugar)
• 1/4 cup sour cream
• 1/2 cup guacamole
• 1/4 cup sliced jalapeños (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the zucchini slices on a baking sheet in a single layer and bake for 10-12 minutes, until tender.
2. While the zucchini is baking, heat a skillet over medium heat and cook the ground beef, breaking it apart with a spoon. Season with chili powder, cumin, garlic powder, salt, and pepper, and cook until browned and cooked through.
3. Once the zucchini is done, remove it from the oven and top with the cooked ground beef, followed by the shredded cheddar cheese.
4. Return the zucchini nachos to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
5. Remove from the oven and top with salsa, sour cream, guacamole, sliced jalapeños, and fresh cilantro.

Keto Mexican Zucchini Nachos offer all the indulgence of classic nachos, with a fraction of the carbs. The zucchini provides the perfect base, while the seasoned ground beef and melted cheese create that delicious nacho flavor. Topped with guacamole, sour cream, and fresh cilantro, this dish is a festive, low-carb, and keto-friendly option for a holiday lunch. It’s a fun and healthy twist on a beloved Mexican classic that will leave everyone satisfied.

Keto Mexican Steak with Cilantro-Lime Butter

A flavorful and juicy steak is always a hit during holiday gatherings, and this keto Mexican steak recipe takes it up a notch by pairing it with a zesty cilantro-lime butter. The rich steak, combined with the fresh, tangy butter, creates a perfectly balanced meal that is both satisfying and low-carb. This dish is an ideal choice for anyone following a keto diet during the holidays.

Ingredients:

• 2 ribeye or flank steaks
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup unsalted butter, softened
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder (optional)

Instructions:

1. Preheat a grill or skillet over medium-high heat. Rub the steaks with olive oil and season generously with salt and pepper.
2. Grill or sear the steaks for 4-6 minutes per side, or until desired doneness is achieved. Remove from heat and let rest for 5 minutes.
3. While the steaks rest, prepare the cilantro-lime butter. In a small bowl, combine the softened butter, chopped cilantro, lime juice, garlic powder, and chili powder (if using). Stir until well combined.
4. Top each steak with a generous dollop of cilantro-lime butter just before serving.

Keto Mexican Steak with Cilantro-Lime Butter is a simple yet flavorful dish that combines the richness of a perfectly cooked steak with the freshness of cilantro and lime. The butter adds a creamy, zesty element to the dish, making it a festive and keto-friendly option for holiday lunches. It’s easy to prepare yet packed with flavor, and it pairs well with a side of sautéed vegetables or a simple salad.

Keto Mexican Salmon with Avocado Salsa

This keto-friendly Mexican salmon dish is a perfect option for those who want a lighter yet flavorful meal. The salmon is pan-seared to crispy perfection, while the avocado salsa adds freshness and creaminess, complemented by the bright flavors of lime and cilantro. This dish is not only keto-friendly but also rich in healthy fats, making it ideal for a holiday lunch.

Ingredients:

• 4 salmon fillets (skin-on)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1/2 small red onion, finely diced
• 1/2 cup chopped fresh cilantro
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder
• 1 small jalapeño, minced (optional)

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper.
2. Cook the salmon skin-side down for 4-5 minutes, then flip and cook for an additional 3-4 minutes until the fish is cooked through and crispy on the outside.
3. While the salmon cooks, prepare the avocado salsa by combining the diced avocado, red onion, cilantro, lime juice, chili powder, and jalapeño in a bowl. Season with salt and pepper to taste.
4. Serve the pan-seared salmon fillets topped with the fresh avocado salsa.

Keto Mexican Salmon with Avocado Salsa is a delicious and refreshing dish that combines the richness of salmon with the creamy, zesty avocado salsa. The avocado salsa, with its mix of fresh ingredients, perfectly complements the salmon, making this meal both nutritious and satisfying. It’s a great low-carb choice for a festive holiday lunch and can be served with a side of roasted vegetables or a crisp salad for a complete meal.

Keto Mexican Shredded Beef Salad

Shredded beef is a staple in Mexican cuisine, and this keto Mexican shredded beef salad offers a lighter, low-carb wist on a traditional dish. The shredded beef is slow-cooked with spices and served over a bed of fresh greens, tomatoes, and avocado, topped with a tangy lime dressing. This refreshing and filling salad makes for a great holiday lunch while staying true to the bold flavors of Mexican cuisine.

Ingredients:

• 1 lb beef chuck roast
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup beef broth
• 6 cups mixed greens (such as arugula, spinach, or lettuce)
• 1 small tomato, diced
• 1/2 avocado, diced
• 1/4 cup chopped red onion
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil (for dressing)
• Fresh cilantro for garnish

Instructions:

1. In a slow cooker, rub the beef roast with chili powder, cumin, garlic powder, salt, and pepper. Add the beef broth to the slow cooker and cook on low for 6-8 hours, or until the beef is tender and shreds easily.
2. Once the beef is cooked, shred it using two forks and set it aside.
3. In a large bowl, combine the mixed greens, diced tomato, avocado, and red onion.
4. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to create the dressing.
5. Top the salad with the shredded beef and drizzle with the lime dressing. Garnish with fresh cilantro.

Keto Mexican Shredded Beef Salad is a hearty yet light dish that combines the richness of slow-cooked, shredded beef with the freshness of avocado, tomato, and greens. The tangy lime dressing ties everything together and adds a burst of flavor. This salad is not only keto-friendly but also a satisfying and filling meal for a holiday lunch. It’s a great way to enjoy Mexican flavors while keeping things healthy and low-carb.

Keto Mexican Shrimp Ceviche

Ceviche is a light and refreshing Mexican dish, traditionally made with seafood that is “cooked” in citrus juice. This keto version skips the high-carb ingredients and keeps things light with fresh shrimp, lime, and a zesty blend of tomatoes and cilantro. It’s an ideal option for a refreshing, low-carb holiday lunch, full of flavor and vibrancy.

Ingredients:

• 1 lb raw shrimp, peeled and deveined
• 1/2 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1 medium tomato, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup chopped cilantro
• 1 small cucumber, diced
• 1 jalapeño, minced (optional for heat)
• Salt and pepper to taste
• 1 avocado, diced (optional)

Instructions:

1. In a bowl, combine the lime juice, lemon juice, and shrimp. Stir to coat the shrimp, ensuring they are submerged in the citrus juice. Let sit for about 30 minutes, until the shrimp turn pink and are “cooked” in the citrus.
2. Drain the shrimp, then chop them into small pieces.
3. Add the diced tomato, red onion, cilantro, cucumber, and jalapeño (if using) to the shrimp. Stir gently to combine.
4. Season with salt and pepper to taste. Garnish with avocado, if desired, and serve immediately.

Keto Mexican Shrimp Ceviche is a vibrant and refreshing dish that’s packed with fresh flavors. The tanginess of the lime and lemon perfectly complements the shrimp, while the diced vegetables add texture and freshness. The optional avocado adds a creamy touch, making it a satisfying, low-carb lunch option that is perfect for a holiday meal. It’s light, full of protein, and an excellent way to enjoy traditional Mexican flavors in a keto-friendly way.

Keto Mexican Stuffed Bell Peppers

These Keto Mexican Stuffed Bell Peppers are a delicious and hearty low-carb meal, ideal for a holiday lunch. Packed with seasoned ground beef, cauliflower rice, and topped with cheese, these stuffed peppers are both filling and satisfying. They provide all the flavors of a classic Mexican meal, without the carbs, making them a great choice for anyone following a keto diet.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef
• 1/2 cup cauliflower rice (can be store-bought or made by pulsing cauliflower florets in a food processor)
• 1/2 cup diced tomatoes (no added sugar)
• 1/4 cup chopped onion
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 cup shredded cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon.
3. Add the diced onion, cumin, chili powder, garlic powder, salt, and pepper to the beef and cook for 2-3 minutes until the onions are softened.
4. Stir in the cauliflower rice and diced tomatoes, and cook for another 3-4 minutes, letting the flavors meld together.
5. Stuff the bell peppers with the beef mixture, pressing it down gently to pack it in.
6. Place the stuffed peppers in a baking dish and top each with a sprinkle of shredded cheddar cheese.
7. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh cilantro before serving.

Keto Mexican Stuffed Bell Peppers are a filling and flavorful dish that provides a satisfying alternative to carb-heavy Mexican meals. The seasoned ground beef, cauliflower rice, and melted cheese come together in the bell peppers, offering a complete, low-carb lunch. These stuffed peppers are perfect for the holiday season, as they’re easy to prepare and packed with bold flavors. You can serve them with a side of sour cream or avocado for an extra creamy texture.

keto Mexican Chicken Mole

Chicken Mole is a beloved Mexican dish known for its rich, deep flavors. This keto-friendly version of chicken mole uses a sugar-free mole sauce and is served with tender chicken. The mole, made with dark chocolate, chili peppers, and spices, delivers a complex flavor profile, while keeping the carbs low and the taste high. This is a great option for a hearty, flavorful holiday lunch.

Ingredients:

• 4 chicken thighs, skin-on and bone-in
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 cup chicken broth
• 1/4 cup unsweetened almond butter
• 1 tablespoon apple cider vinegar
• 1 tablespoon lime juice
• 1/4 cup diced onion
• 1 clove garlic, minced
• 1 small chili pepper (such as ancho or pasilla), minced (optional for heat)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the chicken thighs with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down for 5-7 minutes until crispy, then flip and sear for another 3 minutes. Remove from the skillet and set aside.
3. In the same skillet, sauté the onion and garlic for 2-3 minutes until softened.
4. Add the cocoa powder, chili powder, cumin, cinnamon, chicken broth, almond butter, apple cider vinegar, lime juice, and minced chili pepper (if using). Stir to combine and simmer for 5-7 minutes until the sauce thickens.
5. Return the chicken thighs to the skillet, spoon some of the mole sauce over the top, and transfer the skillet to the oven.
6. Bake for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
7. Serve the chicken with the mole sauce spooned over the top, garnished with fresh cilantro if desired.

Keto Mexican Chicken Mole offers a rich and flavorful way to enjoy the beloved Mexican mole sauce without the carbs. The unsweetened cocoa and spices create a deep, complex sauce that pairs perfectly with the tender chicken. This dish brings an authentic Mexican holiday meal to your table while keeping it keto-friendly. It’s an indulgent yet healthy option that’s perfect for festive lunches, and can be served with a side of cauliflower rice or roasted vegetables to complete the meal.

Note: More recipes are coming soon