35+ Must-Try Authentic Mexican Meat Recipes That Will Spice Up Your Dinner

When it comes to bold flavors and rich culinary history, Mexican cuisine stands out with its unique blend of spices, fresh ingredients, and vibrant flavors.

From sizzling grilled meats to slow-cooked stews, meat plays a significant role in traditional Mexican dishes, each telling a story of culture and heritage.

Whether you’re a fan of tender carnitas, flavorful carne asada, or spicy barbacoa, there’s something for every meat lover in Mexican cuisine.

In this article, we’ve gathered over 35 authentic Mexican meat recipes that bring the true taste of Mexico right to your kitchen.

Get ready to explore mouthwatering flavors that will transport you to the heart of Mexico!

35+ Must-Try Authentic Mexican Meat Recipes That Will Spice Up Your Dinner

Mexican cuisine offers an incredibly diverse range of meat-based dishes that are perfect for any occasion.

Whether you’re hosting a family gathering, enjoying a cozy dinner, or simply craving something full of flavor, these 35+ authentic Mexican meat recipes will satisfy your taste buds and bring excitement to your meals.

From smoky tacos to hearty stews, these recipes celebrate the rich culinary traditions of Mexico and will undoubtedly become staples in your kitchen.

So, gather your ingredients, get ready to cook, and indulge in the vibrant world of Mexican meats!

Carne Asada (Grilled Beef)

Carne Asada is a classic Mexican dish known for its smoky, flavorful, and tender grilled beef. Perfectly marinated and grilled, it is commonly served as tacos, burritos, or with a side of fresh salsa and guacamole. This recipe will help you recreate this delicious low-carb Mexican favorite at home.

Ingredients:

• 2 lbs flank steak or skirt steak
• 3 cloves garlic, minced
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 2 tbsp soy sauce (or coconut aminos for keto)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh cilantro for garnish

Instructions:

1. In a bowl, combine garlic, lime juice, olive oil, soy sauce, cumin, chili powder, salt, and pepper. Whisk until well mixed.
2. Place the steak in a shallow dish or a resealable plastic bag and pour the marinade over the steak. Seal and refrigerate for at least 1 hour or overnight for maximum flavor.
3. Preheat your grill or grill pan to medium-high heat. Remove the steak from the marinade and grill for 4-6 minutes per side, depending on thickness and desired doneness.
4. Let the steak rest for 5 minutes before slicing thinly against the grain.
5. Garnish with fresh cilantro and serve as tacos with lettuce wraps or on a keto-friendly plate with your favorite side dishes.

Carne Asada is a perfect low-carb dish that brings the bold flavors of Mexico right to your table. The marinated steak is bursting with flavors, making it an excellent choice for anyone following a keto or low-carb diet. Whether served in tacos or with a side of grilled vegetables, this dish is bound to be a crowd-pleaser.

Mexican Chicken Fajitas

Mexican chicken fajitas are a vibrant, sizzling dish that brings together chicken, bell peppers, and onions in a savory mix of spices. Perfect for a low-carb lunch, this recipe uses fresh ingredients and is easily adaptable to suit your keto needs by serving it with lettuce wraps or cauliflower rice.

Ingredients:

• 2 boneless skinless chicken breasts, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• Fresh cilantro, chopped
• Lime wedges

Instructions:

1. In a small bowl, mix together chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
2. Heat the olive oil in a large skillet over medium heat. Add the chicken slices and sprinkle with the spice mixture. Cook, stirring occasionally, until the chicken is fully cooked (about 6-8 minutes).
3. Add the sliced bell peppers and onions to the skillet and cook for another 3-5 minutes, until the vegetables are tender but still crisp.
4. Remove from heat and garnish with fresh cilantro. Serve with lime wedges for an added burst of freshness.

These chicken fajitas are a quick, flavorful low-carb lunch option that packs a punch. The blend of spices and the addition of crisp veggies makes this dish not only keto-friendly but also a satisfying and colorful meal. Whether wrapped in lettuce or paired with a side of cauliflower rice, this recipe is a great way to enjoy Mexican flavors without the carbs.

Tacos de Bistec (Steak Tacos)

Tacos de Bistec are a staple in Mexican street food, where marinated beef is quickly grilled and served in soft corn tortillas. For a low-carb twist, we’ll use lettuce wraps instead of tortillas, allowing you to enjoy the bold flavors of this classic taco dish without the carbs.

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup lime juice
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 small red onion, thinly sliced
• 1 avocado, sliced
• Fresh cilantro leaves
• 4 large lettuce leaves (for wraps)

Instructions:

1. In a bowl, combine garlic, lime juice, olive oil, chili powder, cumin, paprika, salt, and pepper. Mix well.
2. Add the sliced flank steak to the marinade and let it sit for 30 minutes to 1 hour.
3. Heat a skillet or grill pan over medium-high heat and cook the steak for 3-4 minutes on each side, or until cooked to your preferred level of doneness.
4. While the steak is cooking, prepare your taco toppings by slicing the red onion and avocado.
5. Once the steak is done, slice it into thin strips against the grain.
6. Serve the steak in the lettuce leaves, and top with red onion, avocado slices, and fresh cilantro.

acos de Bistec in lettuce wraps offer a delicious and low-carb alternative to traditional tacos. The juicy, flavorful steak paired with fresh toppings makes this dish an excellent option for anyone following a keto or low-carb lifestyle. The crunch of the lettuce wrap adds a refreshing element, while the bold spices deliver the true essence of Mexican street food.

Mexican Shrimp Salad

This vibrant Mexican shrimp salad is a light yet satisfying low-carb meal packed with fresh ingredients. With succulent shrimp, crisp vegetables, and a zesty lime dressing, this salad brings the refreshing flavors of the coast right to your table. It’s perfect for a keto-friendly lunch that’s both healthy and flavorful.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp garlic powder
• Salt and pepper to taste
• 4 cups mixed greens (such as spinach, arugula, and lettuce)
• 1 avocado, diced
• 1 cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil (for dressing)

Instructions:

1. In a small bowl, combine chili powder, garlic powder, salt, and pepper. Toss the shrimp in olive oil and sprinkle the spice mixture evenly over them.
2. Heat a skillet over medium heat and cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. Remove from heat and set aside.
3. In a large bowl, combine mixed greens, avocado, cucumber, red onion, tomatoes, and cilantro.
4. Drizzle with lime juice and olive oil, tossing to coat evenly.
5. Top the salad with the cooked shrimp and serve immediately.

This Mexican shrimp salad is a fresh and nutritious meal that’s low in carbs and full of bold flavors. The zesty lime dressing ties together the crisp veggies and tender shrimp, making it an ideal dish for anyone following a keto or low-carb lifestyle. It’s a light yet filling option that’s perfect for a quick lunch or a refreshing dinner.

pork Carnitas (Slow-Cooked Mexican Pulled Pork)

Pork Carnitas is a slow-cooked, tender, and flavorful Mexican dish made from pork shoulder. It’s typically served in tacos, burritos, or bowls. For a low-carb version, you can enjoy it in lettuce wraps or with cauliflower rice. The slow cooking process infuses the pork with a rich depth of flavor, making it a keto-friendly and satisfying meal.

Ingredients:

• 3 lbs pork shoulder (bone-in or boneless)
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 orange, quartered
• 1 lime, quartered
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 bay leaf
• 1/2 cup chicken broth
• Fresh cilantro for garnish

Instructions:

1. Place the pork shoulder in a slow cooker along with the onion, garlic, orange, lime, cumin, chili powder, paprika, salt, pepper, and bay leaf.
2. Pour the chicken broth over the pork and cover the slow cooker.
3. Cook on low for 8-10 hours or until the pork is tender and easily pulls apart with a fork.
4. Remove the pork from the slow cooker and shred it using two forks.
5. Serve the carnitas in lettuce wraps or over a bed of cauliflower rice, garnished with fresh cilantro.

Pork Carnitas is a comforting, flavorful dish that’s perfect for low-carb diets. The slow-cooked pork is fall-apart tender, and the spices bring out a deliciously complex flavor. Whether served in a lettuce wrap or as a taco alternative with cauliflower rice, carnitas is a satisfying, low-carb Mexican favorite that will make you feel like you’re dining at a local taqueria.

Mexican Beef Picadillo

Mexican Beef Picadillo is a savory ground beef dish that’s cooked with tomatoes, olives, and spices. It’s traditionally served with rice or tortillas, but for a keto-friendly option, you can enjoy it with a side of sautéed vegetables or a crisp salad. This dish is rich in flavor and perfect for a low-carb lunch that’s both hearty and healthy.

Ingredients:

• 1 lb ground beef (preferably lean)
• 1 tbsp olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 large tomato, diced
• 1/4 cup green olives, sliced
• 1/4 cup raisins (optional, for a slightly sweet contrast)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1/2 cup beef broth
• Fresh cilantro for garnish

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until softened (about 2-3 minutes).
2. Add the ground beef to the skillet and cook, breaking it up into smaller pieces, until browned and cooked through (about 6-8 minutes).
3. Stir in the diced tomato, green olives, raisins (if using), cumin, chili powder, salt, and pepper. Add the beef broth and bring to a simmer.
4. Reduce the heat to low and let the mixture cook for another 5-7 minutes, allowing the flavors to meld together.
5. Garnish with fresh cilantro and serve with a side of sautéed vegetables or over a bed of cauliflower rice.

Mexican Beef Picadillo is a deliciously savory dish that brings together the richness of ground beef with the tang of olives and the sweetness of raisins (if included). It’s a great low-carb option that can be easily customized with your favorite keto-friendly sides. Whether served with cauliflower rice or a fresh salad, this dish is sure to be a satisfying and flavorful addition to your low-carb lunch rotation.

Mexican Stuffed Bell Peppers

Mexican stuffed bell peppers are a delicious and colorful low-carb dish filled with ground beef, spices, and topped with melted cheese. This dish is perfect for a keto lunch, as the peppers serve as a tasty vessel for the savory filling, making it a satisfying, nutrient-packed meal.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef (or turkey)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup cauliflower rice (optional for extra texture)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Set them aside.
2. In a skillet, heat a tablespoon of olive oil over medium heat. Add the ground beef and cook, breaking it apart until browned and fully cooked.
3. Add the diced onion and garlic to the beef, cooking until softened (about 3 minutes).
4. Stir in the diced tomatoes, cauliflower rice (if using), cumin, chili powder, salt, and pepper. Simmer for 5-7 minutes to let the flavors meld together.
5. Stuff each bell pepper with the beef mixture, packing it tightly.
6. Place the stuffed peppers in a baking dish and top each with shredded cheese.
7. Cover with foil and bake for 25-30 minutes. Remove the foil and bake for another 5 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh cilantro and serve hot.

Mexican stuffed bell peppers are a low-carb, flavorful, and filling meal that’s perfect for those following a keto diet. The combination of seasoned ground beef and cheese offers a satisfying taste, while the bell peppers provide a crunchy contrast. This dish is versatile and can be adapted with various fillings, making it a great meal prep option or a fun dinner for the whole family.

Mexican Zucchini Boats

Mexican zucchini boats are a healthy, low-carb twist on traditional stuffed dishes. Zucchini serves as a perfect, tender base for a flavorful filling made of seasoned ground meat, cheese, and spices. This dish is perfect for anyone looking for a keto-friendly lunch that’s both delicious and nutritious.

Ingredients:

• 4 medium zucchinis, halved lengthwise and seeds scooped out
• 1 lb ground turkey or beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/2 cup shredded mozzarella cheese
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Scoop out the center of the zucchini halves to create boats, leaving about 1/4-inch border. Place the zucchini boats in a baking dish.
2. In a skillet, cook the ground meat over medium heat until browned, breaking it into smaller pieces as it cooks.
3. Add the diced onion and garlic to the skillet and sauté for 3 minutes until softened.
4. Stir in the diced tomatoes, cumin, chili powder, paprika, salt, and pepper. Simmer for 5-7 minutes, allowing the mixture to thicken and flavors to meld.
5. Spoon the meat mixture into the zucchini boats, pressing it down gently to pack the filling.
6. Sprinkle mozzarella cheese over the top of each boat.
7. Bake for 20-25 minutes until the zucchini is tender and the cheese is melted and bubbly.
8. Garnish with fresh cilantro and serve immediately.

Mexican zucchini boats offer a low-carb, flavorful, and satisfying meal that’s easy to prepare. The zucchini acts as a nutritious and light vessel for the savory, spiced ground meat filling, making it an excellent option for a keto lunch. Topped with melted cheese and fresh cilantro, these boats are a delicious way to enjoy a Mexican-inspired meal while keeping the carbs low.

Mexican Chicken Soup (Caldo de Pollo)

Mexican chicken soup, or Caldo de Pollo, is a comforting and nourishing dish that’s perfect for a low-carb, keto-friendly lunch. This flavorful soup is made with tender chicken, vegetables, and aromatic spices, providing a satisfying and healthy option that’s packed with nutrition and taste.

Ingredients:

• 4 bone-in chicken thighs (or breasts)
• 6 cups chicken broth (preferably low-sodium)
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 cup chopped tomatoes
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, combine the chicken thighs, chicken broth, garlic, onion, carrots, and celery. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to low and let the soup simmer for about 30 minutes, until the chicken is cooked through.
3. Remove the chicken from the pot, shred the meat with two forks, and return the shredded chicken to the pot.
4. Add the zucchini, tomatoes, cumin, chili powder, salt, and pepper to the soup. Simmer for another 10-15 minutes, until the zucchini is tender.
5. Taste and adjust seasoning if necessary.
6. Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges for added brightness.

Caldo de Pollo is a delicious, hearty, and low-carb soup that’s full of flavor and nutrients. The combination of tender chicken, aromatic spices, and fresh vegetables makes it the perfect keto-friendly lunch to enjoy any time of year. This comforting soup will not only warm you up but also keep you on track with your low-carb lifestyle while satisfying your hunger.

Mexican Beef and Cauliflower Casserole

This Mexican Beef and Cauliflower Casserole is a perfect low-carb alternative to traditional casseroles that usually contain pasta or rice. Ground beef is layered with cauliflower and a blend of Mexican spices, then topped with melted cheese. It’s a comforting, filling, and keto-friendly dish, ideal for lunch or dinner.

Ingredients:

• 1 lb ground beef
• 1 medium head of cauliflower, cut into florets
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz), drained
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Steam or boil the cauliflower florets until tender, about 8-10 minutes. Drain and mash the cauliflower until smooth, then set aside.
2. In a skillet, cook the ground beef over medium heat until browned. Add the diced onion and garlic and cook until softened, about 3 minutes.
3. Stir in the diced tomatoes, cumin, chili powder, paprika, salt, and pepper. Simmer for 5-7 minutes to combine the flavors.
4. In a baking dish, layer the mashed cauliflower at the bottom, then spread the seasoned beef mixture over it.
5. Top with shredded cheddar cheese and bake for 20-25 minutes, until the cheese is melted and bubbly.
6. Garnish with fresh cilantro and serve hot.

This Mexican Beef and Cauliflower Casserole is a deliciously low-carb and satisfying dish that will make you forget about the carbs you’re missing. The savory beef paired with creamy mashed cauliflower and melted cheese creates a comforting, keto-friendly meal. It’s perfect for meal prep and can be easily reheated for a quick lunch or dinner.

Mexican Chicken Tinga (Tinga de Pollo)

Mexican Chicken Tinga is a flavorful dish made with shredded chicken in a smoky, tangy chipotle tomato sauce. It’s versatile, and while it’s traditionally served in tacos, it can also be enjoyed in lettuce wraps or with a side of roasted vegetables for a low-carb meal. This dish is both spicy and savory, perfect for a keto-friendly lunch.

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2-3 chipotle peppers in adobo sauce, minced (adjust to desired spice level)
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp oregano
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a pot, bring water to a boil and cook the chicken breasts or thighs for about 15 minutes, until fully cooked. Shred the chicken using two forks.
2. Heat olive oil in a skillet over medium heat and sauté the sliced onion and garlic for 2-3 minutes, until softened.
3. Add the minced chipotle peppers, cumin, paprika, oregano, salt, and pepper to the skillet. Stir to combine.
4. Pour in the diced tomatoes and let the sauce simmer for 5-7 minutes, allowing the flavors to meld.
5. Add the shredded chicken to the skillet and mix well with the sauce. Simmer for another 5 minutes, ensuring the chicken is well coated.
6. Garnish with fresh cilantro and serve with lime wedges. For a low-carb version, serve in lettuce wraps or alongside sautéed vegetables.

Mexican Chicken Tinga offers a flavorful, smoky, and spicy twist on traditional shredded chicken dishes. The chipotle tomato sauce brings a rich, tangy taste that’s perfect for a low-carb lunch. Whether served in lettuce wraps or with a side of roasted veggies, this dish is keto-friendly, filling, and sure to be a hit.

Mexican Chiles Rellenos (Stuffed Peppers)

Mexican Chiles Rellenos are large, roasted poblano peppers stuffed with cheese, meat, or vegetables, then baked to perfection. For a keto-friendly version, the filling is made with ground beef and cheese, creating a savory and satisfying meal that’s low in carbs but high in flavor.

Ingredients:

• 4 large poblano peppers
• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
• 2 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast in the oven for 15-20 minutes, turning occasionally, until the skins are charred.
2. Remove the peppers from the oven and place them in a bowl, covering with a towel for 10 minutes to steam the skins. Afterward, peel off the skins and carefully slit each pepper down one side to remove the seeds.
3. While the peppers are steaming, heat olive oil in a skillet over medium heat. Add the diced onion and garlic and sauté until softened, about 3 minutes.
4. Add the ground beef to the skillet and cook until browned. Stir in the cumin, chili powder, salt, and pepper. Cook for another 5 minutes.
5. Stuff each roasted poblano pepper with the beef mixture and top with shredded cheese.
6. Place the stuffed peppers in a baking dish and bake at 375°F (190°C) for 15-20 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh cilantro and serve.

Mexican Chiles Rellenos are a flavorful and satisfying low-carb meal that’s perfect for keto diets. The roasted poblano peppers provide a smoky flavor, while the ground beef and cheese filling create a rich, comforting dish. This meal is both hearty and nutritious, offering a perfect blend of Mexican flavors that’s great for lunch or dinner.

Mexican Grilled Steak with Avocado Salsa

This Mexican Grilled Steak with Avocado Salsa is a perfect low-carb, keto-friendly lunch that brings together the rich flavors of grilled steak with a refreshing and zesty avocado salsa. The combination of juicy steak and creamy, tangy salsa makes this dish a simple yet flavorful option that’s sure to satisfy your cravings.

Ingredients:

• 2 ribeye or flank steaks
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1/4 cup red onion, finely diced
• 1 small tomato, diced
• 1 tbsp fresh cilantro, chopped
• 2 tbsp lime juice

Instructions:

1. Preheat your grill or grill pan over medium-high heat.
2. Rub the steaks with olive oil and season with cumin, chili powder, salt, and pepper.
3. Grill the steaks for 4-6 minutes on each side for medium-rare, or longer depending on your desired level of doneness.
4. While the steak is grilling, prepare the avocado salsa by combining the diced avocado, red onion, tomato, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
5. Once the steak is cooked to your liking, remove it from the grill and let it rest for 5 minutes before slicing.
6. Serve the sliced steak with a generous spoonful of avocado salsa on top.

This Mexican Grilled Steak with Avocado Salsa is a bold, refreshing, and healthy low-carb meal. The grilled steak provides a rich, savory base, while the fresh avocado salsa adds a burst of flavor and a creamy texture. It’s a quick and easy dish to prepare, making it ideal for a satisfying keto lunch or dinner.

Mexican Pork Belly with Jalapeño Slaw

Mexican Pork Belly with Jalapeño Slaw is a mouthwatering dish that combines crispy, tender pork belly with a zesty, spicy slaw. This low-carb recipe is perfect for anyone craving something flavorful, satisfying, and keto-friendly. The creamy slaw contrasts beautifully with the rich pork belly, creating a perfect balance of textures and flavors.

Ingredients:

• 1 lb pork belly, skin-on
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 2 cups shredded cabbage
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1 jalapeño, finely sliced
• 1 tbsp fresh cilantro, chopped

Instructions:

1. Preheat your oven to 400°F (200°C). Pat the pork belly dry with paper towels, then rub it with olive oil and season with cumin, chili powder, salt, and pepper.
2. Place the pork belly in a roasting pan, skin side up, and roast for 40-50 minutes, or until the skin is crispy and the pork is cooked through.
3. While the pork is cooking, prepare the jalapeño slaw. In a bowl, combine the shredded cabbage, mayonnaise, lime juice, jalapeño, and cilantro. Toss well and season with salt and pepper to taste.
4. Once the pork belly is cooked, remove it from the oven and let it rest for 5 minutes before slicing.
5. Serve the crispy pork belly slices with a generous helping of jalapeño slaw on the side.

This Mexican Pork Belly with Jalapeño Slaw is a flavorful, low-carb dish that offers a satisfying contrast of rich, crispy pork and spicy, tangy slaw. The combination of the tender, savory pork belly with the refreshing slaw makes this a perfect keto-friendly lunch or dinner. It’s easy to prepare and packed with flavor, making it a great choice for a hearty, satisfying meal.

Mexican Eggplant Fajitas

Mexican Eggplant Fajitas are a low-carb, keto-friendly alternative to traditional fajitas, replacing tortillas with roasted eggplant slices. The eggplant serves as a perfect base for the savory, spiced vegetable and beef filling, making this dish a healthy, hearty, and satisfying meal that’s full of bold flavors.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1 lb flank steak or chicken breast, thinly sliced
• 1 bell pepper, sliced
• 1 onion, sliced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet and drizzle with olive oil. Roast for 20-25 minutes, flipping halfway through, until tender and golden brown.
2. While the eggplant is roasting, heat a skillet over medium-high heat and cook the sliced steak or chicken until browned and cooked through (about 6-8 minutes).
3. Add the sliced bell pepper and onion to the skillet and sauté until softened, about 5 minutes.
4. Stir in the cumin, chili powder, paprika, salt, and pepper. Cook for an additional 2-3 minutes to allow the spices to meld with the vegetables and meat.
5. Once the eggplant is roasted, layer the eggplant slices on a serving platter. Top with the cooked beef and vegetable mixture.
6. Garnish with fresh cilantro and a squeeze of lime juice before serving.

Mexican Eggplant Fajitas are a delicious and low-carb take on traditional fajitas, offering all the bold flavors without the carbs from tortillas. The roasted eggplant provides a soft and savory base for the spiced beef and vegetable filling, making this dish a satisfying and healthy choice for anyone on a keto diet. It’s perfect for a flavorful lunch or dinner that’s both filling and nutritious.

Note: More recipes are coming soon