26+ Tasty Authentic Mexican Keto Recipes You Need to Try Today

When following a keto diet, the challenge often lies in finding meals that are both low-carb and satisfying, especially when it comes to cuisines that are rich in grains and sugars.

But who says you can’t enjoy flavorful, authentic Mexican dishes while sticking to your keto goals?

The beauty of Mexican cuisine lies in its use of fresh ingredients, bold flavors, and rich traditions – all of which can be easily adapted to fit a keto lifestyle.

In this blog post, we’ll explore 26 authentic Mexican keto recipes that are not only low in carbs but also bursting with the rich, vibrant flavors that make Mexican food so irresistible.

Whether you’re craving tacos, salsas, or a comforting bowl of chili, these recipes will have you savoring every bite without derailing your diet.

26+ Tasty Authentic Mexican Keto Recipes You Need to Try Today

Maintaining a keto lifestyle doesn’t mean sacrificing the foods you love, and these 26 authentic Mexican keto recipes prove just that.

From zesty salsas to mouthwatering taco fillings, there’s no shortage of delicious, low-carb options to satisfy your cravings.

By swapping out traditional high-carb ingredients for keto-friendly alternatives, you can enjoy the rich, savory flavors of Mexico without compromising your health goals.

So go ahead, embrace the authenticity and spice of Mexican cuisine, and treat yourself to a keto-friendly feast that’s as delicious as it is nutritious.

Keto Chicken Enchiladas

These keto chicken enchiladas are a delightful low-carb twist on the classic Mexican dish. Instead of traditional corn tortillas, we use almond flour tortillas, creating a satisfying meal packed with protein and healthy fats. The enchiladas are smothered in a homemade enchilada sauce, making them rich and flavorful without the carbs.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 cup shredded cheddar cheese
• 8-10 almond flour tortillas
• 1 cup homemade enchilada sauce (see below for recipe)
• 1 small onion, chopped
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro (optional, for garnish)

Homemade Enchilada Sauce:

• 1 cup tomato paste
• 1/2 cup water
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Recipe Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a saucepan, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
3. For the enchilada sauce, combine all ingredients in a saucepan and simmer on low heat for about 10 minutes, stirring occasionally.
4. Lay the almond flour tortillas flat on a baking sheet and warm them in the oven for 3-5 minutes.
5. To assemble the enchiladas, spread a little of the homemade enchilada sauce on each tortilla. Add some shredded chicken, then sprinkle with a little cheese. Roll the tortilla around the filling.
6. Place the rolled enchiladas in a baking dish, cover with the remaining sauce and cheese, and bake for 15 minutes or until the cheese is melted and bubbly.
7. Garnish with fresh cilantro and serve hot.

These keto chicken enchiladas are not only low in carbs but also incredibly flavorful. The combination of tender chicken, gooey cheese, and the rich homemade enchilada sauce creates a comfort-food experience without compromising your keto goals. Serve them with a side of guacamole or a fresh salad for a complete meal.

Keto Taco Salad

This keto taco salad is a quick and easy lunch that captures all the bold flavors of Mexican cuisine. Ground beef is seasoned with traditional taco spices and served on a bed of fresh lettuce, topped with cheese, avocado, sour cream, and homemade salsa. It’s low-carb, hearty, and packed with flavor!

Ingredients:

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 tablespoon taco seasoning (or homemade mix)
• 2 cups chopped romaine lettuce
• 1 avocado, diced
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1/4 cup homemade salsa (see below for recipe)
• Salt and pepper to taste

Homemade Salsa:

• 1 tomato, diced
• 1/4 small red onion, finely chopped
• 1 tablespoon cilantro, chopped
• 1 jalapeño, diced (optional)
• Juice of 1 lime
• Salt and pepper to taste

Recipe Instructions:

1. In a skillet, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 5-7 minutes.
2. Add the taco seasoning, salt, and pepper to the beef, then mix well and cook for another 2-3 minutes until fully combined.
3. In a bowl, combine the chopped lettuce, diced avocado, and shredded cheddar cheese.
4. Top the salad with the seasoned ground beef, sour cream, and a generous spoonful of homemade salsa.
5. Serve immediately and enjoy!

This keto taco salad is a fantastic lunch option that’s both satisfying and flavorful. The combination of the savory seasoned beef, creamy avocado, and fresh salsa creates a balanced, mouthwatering dish. It’s perfect for anyone following a keto lifestyle and looking for a quick, no-fuss meal packed with fresh ingredients.

Keto Mexican Cauliflower Rice

Mexican cauliflower rice is a fantastic low-carb alternative to traditional rice, making it an excellent side dish for keto meals. The cauliflower rice is sautéed with onions, garlic, and traditional Mexican seasonings, creating a fragrant and flavorful base to complement any protein or keto-friendly main dish.

Ingredients:

• 1 large head of cauliflower, grated or processed into rice-sized pieces
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup diced tomatoes
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Lime wedges for serving

Recipe Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes, until softened.
2. Add the minced garlic, cumin, smoked paprika, and diced tomatoes to the skillet. Stir well and cook for another 2 minutes.
3. Add the grated cauliflower to the skillet, mixing it into the onion and tomato mixture. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender and the flavors are combined.
4. Season with salt and pepper to taste, and garnish with fresh cilantro. Serve with lime wedges on the side.

This keto Mexican cauliflower rice is an excellent side dish that mimics the texture and flavor of traditional rice but without the carbs. The spices and fresh ingredients provide an authentic Mexican taste, making it the perfect accompaniment to grilled meats or keto

Keto Carne Asada Tacos (with Lettuce Wraps)

These keto carne asada tacos are a flavorful, low-carb alternative to traditional tacos. The carne asada is marinated in a zesty lime-cilantro marinade and grilled to perfection. Instead of tortillas, we use fresh lettuce wraps to keep the carb count low while still delivering all the flavors of a classic Mexican taco.

Ingredients:

• 1 lb flank steak or skirt steak
• 1/4 cup olive oil
• Juice of 2 limes
• 3 garlic cloves, minced
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8-10 large lettuce leaves (such as Romaine or Iceberg)
• 1/4 cup diced onions
• 1/4 cup diced tomatoes
• 1 avocado, sliced
• Lime wedges for garnish

Recipe Instructions:

1. In a bowl, mix olive oil, lime juice, garlic, cilantro, cumin, chili powder, salt, and pepper to create the marinade.
2. Place the flank or skirt steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 2 hours or overnight.
3. Preheat the grill or a grill pan over medium-high heat. Grill the steak for 4-6 minutes per side or until it reaches your desired doneness.
4. Let the steak rest for 5 minutes before slicing it thinly against the grain.
5. Lay out the lettuce leaves and spoon the sliced carne asada into each leaf. Top with diced onions, tomatoes, avocado slices, and a squeeze of lime juice.
6. Serve immediately.

hese keto carne asada tacos with lettuce wraps are an amazing way to enjoy the flavors of Mexican tacos while sticking o your low-carb diet. The marinated steak is tender and full of flavor, and the lettuce wraps provide a satisfying, fresh crunch. You can also customize the toppings to suit your tastes, making this recipe versatile and delicious.

Keto Mexican Shredded Beef

This keto Mexican shredded beef is made in a slow cooker or pressure cooker, resulting in tender, flavorful beef that’s perfect for tacos, bowls, or salads. It’s seasoned with a rich blend of chili powder, cumin, garlic, and lime juice, making it a perfect addition to your low-carb menu.

Ingredients:

• 2 lb chuck roast or brisket
• 1 tablespoon olive oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 1/2 cup beef broth
• Juice of 1 lime
• Salt and pepper to taste

Recipe Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the beef with salt, pepper, chili powder, cumin, paprika, and oregano.
2. Sear the beef on all sides until browned, about 3-4 minutes per side.
3. Transfer the beef to a slow cooker or pressure cooker. Add the sliced onion, minced garlic, beef broth, and lime juice.
4. If using a slow cooker, cook on low for 8 hours. If using a pressure cooker, cook on high pressure for 60 minutes, then release the pressure naturally.
5. Once the beef is tender, shred it using two forks and mix it with the juices in the pot.
6. Serve the shredded beef with lettuce wraps, cauliflower rice, or in a salad bowl.

Keto Mexican shredded beef is incredibly versatile and delicious. Its rich, smoky flavor is perfect for filling tacos, bowls, or salads, and the tender texture of the beef makes it a comfort food that’s easy to enjoy while on a keto diet. You can also prepare a large batch and store it for multiple meals throughout the week.

Keto Mexican Stuffed Peppers

These keto Mexican stuffed peppers are a great way to enjoy all the flavors of a Mexican meal while keeping the carbs low. The peppers are stuffed with a flavorful mixture of seasoned ground beef, cauliflower rice, cheese, and topped with a tangy salsa for a delicious, satisfying meal.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef
• 1 tablespoon olive oil
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 cup cauliflower rice (or regular rice for non-keto)
• 1/2 cup shredded cheddar cheese
• 1/2 cup homemade salsa (see recipe from the taco salad)
• Salt and pepper to taste

Recipe Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the diced onions and garlic, and sauté until softened, about 3 minutes.
3. Add the ground beef to the skillet and cook until browned, breaking it up into small pieces. Stir in chili powder, cumin, salt, and pepper.
4. Add the cauliflower rice to the skillet and cook for 3-4 minutes until heated through.
5. Carefully stuff the bell peppers with the beef and cauliflower rice mixture, packing it tightly.
6. Place the stuffed peppers in a baking dish and top each with shredded cheddar cheese.
7. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
8. Serve with a spoonful of salsa on top for extra flavor.

These keto Mexican stuffed peppers are a flavorful and satisfying meal that feels indulgent while being perfectly low-carb. The seasoned ground beef and cauliflower rice filling, combined with the melted cheese and fresh salsa, create a deliciously hearty dish. They are perfect for meal prepping and can be stored for multiple lunches or dinners.

Keto Mexican Chicken Soup (Caldo de Pollo)

This keto Mexican chicken soup, or “Caldo de Pollo,” is a comforting and hearty soup that’s full of flavors from the fresh vegetables, chicken, and aromatic herbs. It’s a healthy, low-carb version of the traditional soup, with no potatoes or corn, making it perfect for anyone on a keto diet.

Ingredients:

• 2 lbs chicken thighs (bone-in, skin-on for extra flavor)
• 8 cups chicken broth (preferably homemade or low-sodium)
• 1 medium zucchini, chopped
• 1 bell pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1 bay leaf
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish
• Avocado slices (optional, for garnish)

Recipe Instructions:

1. In a large pot, combine chicken thighs, chicken broth, garlic, onion, cumin, oregano, and bay leaf. Bring to a boil, then reduce the heat and simmer for about 25-30 minutes until the chicken is fully cooked.
2. Remove the chicken from the broth and shred it using two forks. Discard the bones.
3. Return the shredded chicken to the pot and add the zucchini, bell pepper, salt, and pepper. Simmer for another 10 minutes until the vegetables are tender.
4. Stir in the lime juice and adjust seasoning as needed.
5. Serve the soup hot, garnished with fresh cilantro and avocado slices.

Keto Mexican chicken soup is a flavorful and light yet satisfying meal. The combination of tender chicken, fresh vegetables, and aromatic spices makes this soup a perfect choice for a cozy low-carb lunch. It’s full of nutrients and can easily be prepared in advance for meal prepping.

Keto Mexican Shrimp Cocktail (Cóctel de Camarones)

This keto Mexican shrimp cocktail is a refreshing, tangy, and slightly spicy dish that’s perfect for a light lunch or appetizer. It combines cooked shrimp with avocado, cucumber, tomatoes, and a zesty cocktail sauce made without any sugar, making it both delicious and keto-friendly.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 1 cucumber, diced
• 1/2 cup diced tomatoes
• 1/4 red onion, finely chopped
• 1 avocado, diced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 1/4 cup ketchup (sugar-free)
• 1 tablespoon hot sauce (optional)
• Salt and pepper to taste

Recipe Instructions:

1. In a large mixing bowl, combine the shrimp, cucumber, tomatoes, red onion, avocado, and cilantro.
2. In a separate small bowl, whisk together the lime juice, ketchup, hot sauce (if using), salt, and pepper until well combined.
3. Pour the cocktail sauce over the shrimp mixture and toss gently to coat.
4. Refrigerate for about 15-20 minutes before serving for the flavors to meld together.
5. Serve chilled, garnished with additional cilantro and lime wedges if desired.

Keto Mexican shrimp cocktail is a bright and refreshing dish that combines the savory taste of shrimp with the creamy texture of avocado and the zesty flavor of lime. It’s a quick and easy meal that’s perfect for a light, keto-friendly lunch, and it can also be served as a refreshing appetizer for gatherings.

Keto Mexican Chiles Rellenos

Keto Mexican chiles rellenos are a delicious, low-carb take on the classic stuffed poblano peppers. The peppers are roasted, peeled, and then filled with a flavorful cheese and ground beef mixture, making them rich in protein and healthy fats while being completely free of carbs from breadcrumbs or flour.

Ingredients:

• 4 large poblano peppers
• 1 lb ground beef
• 1/2 small onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• 1 egg (for egg wash)
• 1/4 cup olive oil (for frying)

Recipe Instructions:

1. Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally, until the skin is charred.
2. Remove the peppers from the oven, place them in a bowl, and cover with a kitchen towel. Let them steam for 10 minutes, then peel off the skins and remove the seeds.
3. In a skillet, heat a tablespoon of olive oil over medium heat and sauté the onion and garlic until softened, about 3 minutes.
4. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon. Stir in cumin, chili powder, salt, and pepper, then remove from heat.
5. Mix in the shredded cheese to the beef mixture, then stuff the roasted peppers with this filling.
6. In a shallow bowl, beat the egg to create an egg wash. Dip each stuffed pepper into the egg wash, ensuring it’s coated.
7. Heat the remaining olive oil in a skillet over medium heat. Fry the stuffed peppers for 2-3 minutes on each side, until golden brown and crispy.
8. Serve the chiles rellenos hot, topped with extra cheese or your favorite salsa.

Keto Mexican chiles rellenos are a rich and savory dish that brings together the bold flavors of roasted poblano peppers, seasoned beef, and melted cheese. This recipe is an excellent low-carb version of the traditional chiles rellenos, and it’s perfect for satisfying your cravings for Mexican comfort food without the carbs. You can serve it with a side of cauliflower rice or a salad for a complete meal.

Keto Mexican Picadillo

Picadillo is a classic Mexican dish made with ground beef, tomatoes, raisins, olives, and spices. This keto version eliminates the raisins for a low-carb alternative but still captures the savory, sweet, and tangy flavor profile of the original. It’s a great dish for a flavorful and satisfying keto lunch.

Ingredients:

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes
• 1/4 cup green olives, sliced
• 1/4 cup chopped almonds (optional, for crunch)
• 1 teaspoon cinnamon
• 1/2 teaspoon cumin
• 1/4 teaspoon ground cloves
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Recipe Instructions:

1. In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing for about 3 minutes until softened.
2. Add the ground beef to the skillet and cook until browned, breaking it up into small pieces as it cooks.
3. Stir in the diced tomatoes, green olives, cinnamon, cumin, cloves, chili powder, salt, and pepper. Cook for 5-7 minutes, letting the flavors meld together.
4. If desired, stir in the chopped almonds for added texture and crunch.
5. Garnish with fresh cilantro and serve hot.

Keto Mexican picadillo is a flavorful and aromatic dish that is both hearty and low-carb. The combination of savory beef, tangy olives, and fragrant spices creates a delightful taste, while the absence of raisins ensures that it remains keto-friendly. It’s perfect served with a side of cauliflower rice or in a lettuce wrap for a delicious and satisfying lunch.

Keto Mexican Street Corn Salad (Elote Salad)

Mexican street corn salad (Elote) is a popular dish made with grilled corn, mayonnaise, cheese, and spices. In this keto version, we substitute corn with cauliflower to keep the dish low-carb while still enjoying all the creamy, spicy flavors that make this Mexican dish so beloved.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1/2 cup mayonnaise (preferably homemade or avocado mayo)
• 1/4 cup cotija cheese, crumbled
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 tablespoon fresh lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Recipe Instructions:

1. Preheat your grill or a grill pan over medium-high heat.
2. Toss the cauliflower florets in olive oil, salt, and pepper, then place them on the grill. Grill for about 5-7 minutes on each side until the cauliflower is charred and tender.
3. Remove the cauliflower from the grill and chop it into bite-sized pieces.
4. In a large bowl, combine the grilled cauliflower with mayonnaise, cotija cheese, chili powder, smoked paprika, garlic powder, and lime juice. Mix well to coat.
5. Garnish with fresh cilantro and serve.

This keto Mexican street corn salad offers all the delicious flavors of traditional elote but without the carbs from corn. The smoky, creamy dressing and the tangy lime and cheese make this salad incredibly flavorful. It’s the perfect side dish for your keto meals or even a light lunch when paired with grilled meats or tacos.

Keto Mexican Pork Carnitas

Keto Mexican carnitas are made by slow-cooking pork in a flavorful combination of citrus, garlic, and spices. This keto version uses a minimal amount of sugar and eliminates any added carbs, making it perfect for a low-carb lunch. The pork turns out tender, juicy, and full of flavor, perfect for tacos, bowls, or salads.

Ingredients:

• 3 lbs pork shoulder or pork butt, cut into large chunks
• 1 tablespoon olive oil
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 oranges, juiced
• 1 lime, juiced
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Recipe Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Sear the pork chunks on all sides until browned, about 4-5 minutes per side.
2. Transfer the pork to a slow cooker. Add the quartered onion, smashed garlic, orange juice, lime juice, cumin, oregano, chili powder, bay leaf, salt, and pepper.
3. Cover and cook on low for 8 hours or high for 4 hours, until the pork is tender and easily shreds.
4. Once cooked, remove the pork from the slow cooker and shred it using two forks. Discard any large chunks of fat.
5. Optionally, you can crisp up the shredded pork in a skillet over medium-high heat for 5-7 minutes to get some crispy bits.
6. Serve the carnitas with a side of cauliflower rice, a salad, or in lettuce wraps, garnished with fresh cilantro and lime wedges.

Keto Mexican pork carnitas are a flavorful and juicy dish that’s perfect for low-carb diets. The slow-cooked pork absorbs all the wonderful flavors from the citrus, garlic, and spices, resulting in a mouthwatering meal. You can enjoy this dish in a variety of ways, whether it’s in tacos (with lettuce wraps), on salads, or as a main dish paired with cauliflower rice.

Keto Mexican Chicken Enchiladas (with Zucchini Tortillas)

These keto chicken enchiladas are made with tender shredded chicken wrapped in homemade zucchini tortillas, making them a low-carb alternative to traditional corn or flour tortillas. The rich, flavorful enchilada sauce combined with melty cheese makes this dish a perfect keto-friendly comfort food.

Ingredients:

• 2 cups cooked and shredded chicken breast
• 1 tablespoon olive oil
• 1/2 small onion, diced
• 1 clove garlic, minced
• 1 cup homemade or sugar-free enchilada sauce
• 1/2 cup shredded cheddar cheese
• 1/4 cup shredded Monterey Jack cheese
• 2 large zucchinis (to make tortillas)
• 1 tablespoon ground flaxseed (optional for texture)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Recipe Instructions:

1. Make the zucchini tortillas: Slice the zucchinis into thin rounds, then place them between paper towels to remove excess moisture. For a thicker, tortilla-like texture, mix zucchini with flaxseed and garlic powder and press the mixture into a tortilla shape on a baking sheet. Bake at 350°F (175°C) for about 10-15 minutes until firm.
2. Prepare the chicken filling: Heat olive oil in a skillet over medium heat. Add the diced onion and garlic and sauté for 2-3 minutes until soft. Add the shredded chicken and 1/2 cup of enchilada sauce, seasoning with salt and pepper. Stir to coat the chicken evenly.
3. Assemble the enchiladas: Lay out the zucchini tortillas and place a generous portion of the chicken filling on each. Roll up the tortillas around the filling and place them seam-side down in a baking dish.
4. Bake: Pour the remaining enchilada sauce over the rolled tortillas and top with the shredded cheeses. Bake at 375°F (190°C) for 15 minutes, or until the cheese is melted and bubbly.
5. Serve: Garnish with fresh cilantro and serve hot.

These keto Mexican chicken enchiladas are a satisfying and flavorful dish that mimics the traditional enchilada experience while staying true to a low-carb diet. The zucchini tortillas provide a great base that complements the tender chicken and the rich, savory sauce. They’re perfect for a comforting keto meal that can be enjoyed by the whole family.

Keto Mexican Beef Tostadas (with Cheese Crisps)

Keto Mexican beef tostadas are a creative twist on a classic Mexican dish, where we replace the traditional crispy tortilla shell with baked cheese crisps. Topped with seasoned ground beef, fresh vegetables, and avocado, this dish is bursting with flavor and is perfect for a low-carb lunch.

Ingredients:

• 1 lb ground beef
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (for cheese crisps)
• 1/2 cup shredded Monterey Jack cheese (for cheese crisps)
• 1 avocado, sliced
• 1/4 cup diced tomatoes
• 1/4 cup diced onions
• Fresh cilantro for garnish

Recipe Instructions:

1. Make the cheese crisps: Preheat your oven to 375°F (190°C). Place small piles of shredded cheddar and Monterey Jack cheese on a parchment-lined baking sheet, pressing them into rounds. Bake for 5-7 minutes until the cheese is golden and crispy.
2. Cook the ground beef: Heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Stir in cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Continue to cook for another 3-4 minutes until the beef is fully cooked and seasoned.
3. Assemble the tostadas: Place the baked cheese crisps on a plate. Top each with a spoonful of the seasoned ground beef, followed by slices of avocado, diced tomatoes, and onions.
4. Garnish: Sprinkle with fresh cilantro and serve immediately.

Mexican beef tostadas are a fun and crunchy way to enjoy a classic Mexican dish while keeping it low-carb. The heese crisps provide a crispy “tostada” base without the carbs from tortillas, and the seasoned beef, avocado, and fresh toppings make each bite full of flavor. It’s a great dish for meal prepping or a quick, satisfying lunch.

Keto Mexican Fish Tacos (with Cabbage Slaw)

Keto Mexican fish tacos are a light and healthy alternative to the traditional fried fish taco. We use grilled white fish fillets topped with a tangy cabbage slaw and fresh avocado, all wrapped in a low-carb lettuce leaf instead of a tortilla.

Ingredients:

• 4 white fish fillets (such as tilapia or cod)
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 small cabbage, finely shredded
• 1/4 cup mayonnaise (preferably avocado mayo)
• 1 tablespoon apple cider vinegar
• 1 teaspoon lime juice
• 1/4 teaspoon chili powder
• 1 avocado, sliced
• Lettuce leaves (for taco wraps)

Recipe Instructions:

1. Marinate the fish: In a bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Coat the fish fillets in the marinade and let them sit for 15-20 minutes.
2. Grill the fish: Preheat your grill or grill pan over medium heat. Grill the fish for 3-4 minutes per side until cooked through and flaky.
3. Make the slaw: In a bowl, combine shredded cabbage, mayonnaise, apple cider vinegar, lime juice, chili powder, salt, and pepper. Toss well to combine.
4. Assemble the tacos: Lay out the lettuce leaves and place a grilled fish fillet on each. Top with a generous amount of cabbage slaw and avocado slices.
5. Serve: Garnish with lime wedges and serve immediately.

Keto Mexican fish tacos are a fresh and flavorful option for a low-carb lunch. The grilled fish is perfectly seasoned, and the creamy, tangy cabbage slaw adds a refreshing crunch. Wrapped in a lettuce leaf, they are both light and satisfying, making them an ideal choice for anyone on a keto diet looking to enjoy the flavors of Mexican cuisine without the carbs.

---

Note: More recipes are coming soon