30+ Delicious Friday Diabetic Mexican Recipes You Can Enjoy Guilt-Free

When it comes to enjoying a flavorful and satisfying meal on a Friday evening, many people crave a comforting dish that can bring together friends and family.

For those managing diabetes, finding a balance between delicious, traditional foods and maintaining blood sugar levels can feel like a challenge.

But fear not—Mexican cuisine offers a wealth of vibrant, savory dishes that can be tailored to fit a diabetic-friendly diet.

In this article, we’ve curated 30+ Friday Diabetic Mexican Recipes that offer a perfect blend of bold flavors, wholesome ingredients, and low-carb alternatives.

From zesty salsas and lean protein-packed tacos to cauliflower-based tortillas and hearty, vegetable-filled soups, there’s something for everyone to enjoy while managing diabetes.

These recipes are not only easy to make but also bursting with the rich, authentic flavors you love—without the guilt or the spike in blood sugar.

So, let’s dive into these delicious, diabetic-friendly Mexican dishes to make your Friday nights healthier and tastier than ever!

30+ Delicious Friday Diabetic Mexican Recipes You Can Enjoy Guilt-Free

Whether you’re looking for a light meal to kickstart the weekend or a filling, family-friendly feast, these 30+ Friday Diabetic Mexican Recipes prove that you don’t have to sacrifice flavor to maintain a balanced diet.

By incorporating lean proteins, healthy fats, and fresh vegetables, these dishes offer everything you need to satisfy your cravings without the worry of blood sugar spikes.

So, next Friday, take the opportunity to experiment with these vibrant recipes and bring a fresh, healthy twist to your Mexican-inspired meals.

You can indulge in the delicious, spicy, and satisfying tastes of Mexican cuisine while still keeping your health and well-being at the forefront.

Grilled Fish Tacos with Avocado Salsa

A light and flavorful Mexican dish that’s perfect for diabetics. These fish tacos are rich in protein, low in carbs, and bursting with fresh, zesty flavors. The addition of avocado provides healthy fats, while the grilled preparation keeps the meal light and diabetes-friendly.

Ingredients:

• 1 lb (450g) firm white fish (e.g., cod or tilapia)
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Juice of 1 lime
• 8 small corn tortillas
• 1 avocado, diced
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, diced
• 2 tbsp fresh cilantro, chopped
• 1 small jalapeño, minced (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the Fish:
   In a bowl, mix olive oil, chili powder, cumin, paprika, lime juice, salt, and pepper. Coat the fish with the marinade and let it rest for 15 minutes.
2. Grill the Fish:
   Heat a grill or grill pan over medium heat. Cook the fish for 3-4 minutes on each side until flaky and fully cooked.
3. Prepare the Avocado Salsa:
   In a bowl, mix diced avocado, onion, cherry tomatoes, cilantro, and jalapeño. Season with salt and a squeeze of lime juice.
4. Assemble the Tacos:
   Warm the corn tortillas. Flake the grilled fish and distribute it evenly among the tortillas. Top with avocado salsa.

Enjoy these vibrant tacos as a guilt-free treat. The balance of flavors and textures makes them a hit for everyone at the table.

Eating healthy doesn’t mean compromising on flavor. These fish tacos bring together nutrient-rich ingredients that support blood sugar control while offering a satisfying, restaurant-quality experience.

Zucchini and Black Bean Enchiladas

These enchiladas are a nutritious twist on a Mexican favorite. Using zucchini instead of tortillas significantly reduces the carb content, while black beans provide fiber and protein. The dish is hearty, satisfying, and perfect for diabetics looking for comfort food without the sugar spikes.

Ingredients:

• 3 medium zucchinis, thinly sliced lengthwise
• 1 cup black beans, cooked
• 1 cup diced bell peppers (red, yellow, or green)
• 1 cup shredded low-fat cheese
• 1 cup sugar-free enchilada sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Prepare the Zucchini:
   Preheat the oven to 375°F (190°C). Lightly brush zucchini slices with olive oil and season with salt and pepper. Grill or bake them for 2-3 minutes on each side to soften.
2. Make the Filling:
   In a bowl, mix black beans, diced bell peppers, garlic powder, smoked paprika, and half of the shredded cheese.
3. Assemble the Enchiladas:
   Lay a zucchini slice flat, place a spoonful of filling at one end, and roll it up. Place the rolls seam-side down in a baking dish.
4. Add Sauce and Bake:
   Pour enchilada sauce over the zucchini rolls, sprinkle with remaining cheese, and bake for 20-25 minutes or until bubbly.
5. Serve:
   Garnish with fresh cilantro before serving.

This creative take on enchiladas delivers all the bold flavors you love in a low-carb package. It’s a great way to enjoy a Mexican classic while keeping blood sugar levels steady.

With its vibrant colors and rich flavors, this dish proves that healthy eating can still be indulgent and satisfying. Zucchini enchiladas are a wholesome alternative that feels like a warm hug in a casserole dish.

Cauliflower Rice Shrimp Burrito Bowl

This diabetic-friendly burrito bowl replaces traditional rice with cauliflower rice, significantly lowering the carb content. Juicy shrimp, fresh veggies, and a zesty lime dressing come together for a dish that’s both delicious and nutritious.

Ingredients:

• 1 lb (450g) shrimp, peeled and deveined
• 4 cups cauliflower rice
• 1 cup chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup corn kernels (optional, in moderation)
• 1 avocado, sliced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Cook the Shrimp:
   Heat 1 tbsp olive oil in a skillet over medium heat. Season shrimp with chili powder, cumin, salt, and pepper. Cook for 2-3 minutes on each side until pink and cooked through.
2. Prepare the Cauliflower Rice:
   In the same skillet, add the remaining olive oil and cook the cauliflower rice for 5 minutes, stirring frequently. Season with a pinch of salt and lime juice.
3. Assemble the Bowl:
   Divide the cauliflower rice among bowls. Top with romaine lettuce, cooked shrimp, cherry tomatoes, corn (if using), and avocado slices.
4. Serve:
   Drizzle with additional lime juice or your favorite sugar-free salsa for extra flavor.

This burrito bowl is an excellent example of how small swaps can make a big difference in managing diabetes. It’s hearty, flavorful, and packed with nutrients.

By using fresh, low-carb ingredients, this dish shows that a diabetic-friendly diet can still offer variety and satisfaction. It’s a perfect meal for any day of the week.

Chicken Fajita Lettuce Wraps

These chicken fajita lettuce wraps are a great low-carb option for anyone looking for a flavorful, diabetes-friendly Mexican dish. By swapping out tortillas for lettuce, this dish keeps the carb content low while providing plenty of protein and fiber. The fajita-style chicken is tender and full of bold flavors, making for a satisfying meal.

Ingredients:

• 1 lb (450g) chicken breast, sliced into thin strips
• 1 bell pepper, sliced
• 1 onion, sliced
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 8 large romaine lettuce leaves (washed and dried)
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Cook the Chicken:
   Heat olive oil in a skillet over medium heat. Add sliced chicken breast and season with cumin, chili powder, garlic powder, paprika, salt, and pepper. Cook until chicken is no longer pink, about 6-7 minutes.
2. Sauté the Veggies:
   In the same skillet, add the sliced bell pepper and onion. Sauté for 3-4 minutes until they begin to soften but still retain some crunch.
3. Assemble the Lettuce Wraps:
   Lay the lettuce leaves flat and spoon the chicken and vegetable mixture into each leaf.
4. Garnish and Serve:
   Garnish with fresh cilantro and serve with lime wedges on the side.

These chicken fajita lettuce wraps are a fantastic way to enjoy the bold flavors of fajitas without the added carbs. The crisp lettuce provides the perfect crunch, while the seasoned chicken and veggies deliver satisfying textures.

This recipe is simple yet bursting with flavor, making it a great choice for diabetics. It’s a delicious, healthy meal that can be prepared quickly and eaten with ease, providing all the joy of a fajita with a fraction of the carbs.

Spaghetti Squash Mexican Casserole

This Mexican casserole uses spaghetti squash as a low-carb base, making it a perfect choice for diabetics. Packed with lean turkey, cheese, and salsa, it’s a flavorful, cheesy dish that delivers all the comfort of a traditional casserole without the heavy carbs.

Ingredients:

• 1 medium spaghetti squash
• 1 lb (450g) ground turkey
• 1 cup low-sodium salsa
• 1 cup shredded Mexican blend cheese
• 1 small onion, diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Cook the Spaghetti Squash:
   Preheat the oven to 375°F (190°C). Cut the spaghetti squash in half and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Roast for 35-40 minutes until tender. Use a fork to scrape out the spaghetti-like strands.
2. Cook the Turkey:
   While the squash roasts, heat olive oil in a skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened. Add the ground turkey and cook until browned, breaking it apart as it cooks. Season with cumin, chili powder, salt, and pepper.
3. Assemble the Casserole:
   Mix the cooked spaghetti squash strands with the turkey mixture and salsa in a large baking dish. Sprinkle the shredded cheese on top.
4. Bake:
   Bake in the oven for 10-12 minutes until the cheese is melted and bubbly.
5. Serve:
   Garnish with fresh cilantro before serving.

This casserole is a comforting and filling dish that’s rich in protein and fiber, thanks to the spaghetti squash and lean turkey. It’s a perfect diabetic-friendly dinner that satisfies your cravings for something hearty without the extra carbs.

This low-carb Mexican casserole is a great alternative to traditional pasta casseroles. It combines the best of Mexican flavors with healthy, low-carb ingredients, offering a satisfying and guilt-free meal for diabetics.

Shrimp and Avocado Salad with Lime Dressing

This shrimp and avocado salad is a refreshing and light option perfect for a diabetic-friendly lunch or dinner. It’s packed with healthy fats from the avocado and shrimp, while the lime dressing adds a zesty kick. This salad is a great way to incorporate healthy proteins and vegetables into your diet without the excess carbs.

Ingredients:

• 1 lb (450g) shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 2 cups mixed greens (e.g., spinach, arugula)
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• Juice of 2 limes
• 1 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Cook the Shrimp:
   Heat olive oil in a skillet over medium heat. Season the shrimp with chili powder, salt, and pepper. Cook for 2-3 minutes on each side until the shrimp are pink and cooked through.
2. Prepare the Salad:
   In a large bowl, combine mixed greens, diced avocados, cherry tomatoes, cucumber, and red onion.
3. Make the Dressing:
   In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to coat.
4. Assemble the Salad:
   Add the cooked shrimp on top of the salad and serve immediately.

This shrimp and avocado salad is a refreshing and light meal that offers a nice balance of healthy fats and lean protein. The lime dressing enhances the flavors, making it a perfect meal for a hot day or when you want something quick and light.

This salad is an excellent choice for diabetics, as it’s low in carbs and high in nutrients. The shrimp provide a good source of protein while the avocado adds heart-healthy fats, making it both filling and satisfying.

Turkey and Spinach Stuffed Peppers

Stuffed peppers are a great way to enjoy a nutritious and filling meal without the carbs. This version is made with lean ground turkey, spinach, and spices, making it a diabetes-friendly option that’s rich in protein, fiber, and vitamins.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 lb (450g) ground turkey
• 2 cups fresh spinach, chopped
• 1/2 cup diced tomatoes (fresh or canned, no added sugar)
• 1/2 cup shredded low-fat cheese
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Prepare the Peppers:
   Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place the peppers in a baking dish.
2. Cook the Filling:
   Heat olive oil in a skillet over medium heat. Add the ground turkey and cook until browned, breaking it apart as it cooks. Add cumin, chili powder, salt, and pepper. Stir in the chopped spinach and diced tomatoes, cooking until the spinach wilts.
3. Stuff the Peppers:
   Spoon the turkey and spinach mixture into the hollowed-out peppers, packing it in tightly.
4. Bake:
   Sprinkle shredded cheese on top of each stuffed pepper. Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted.
5. Serve:
   Serve the stuffed peppers hot, with a sprinkle of fresh herbs if desired.

These turkey and spinach stuffed peppers are a great way to enjoy a low-carb, high-protein meal that is both filling and satisfying. The peppers add a nice crunch, while the filling is packed with flavor and nutrients.

This recipe is ideal for diabetics looking for a balanced, easy-to-make dish. It provides plenty of protein and fiber, while keeping carbs in check. These stuffed peppers are a wonderful way to enjoy a Mexican-inspired meal with minimal impact on blood sugar levels.

Mexican Cauliflower Tortillas

These low-carb Mexican tortillas made from cauliflower are perfect for a diabetic-friendly meal. By swapping traditional flour tortillas with cauliflower, this recipe reduces carbs while maintaining the delicious flavors of Mexican cuisine. They’re versatile and can be used for tacos, wraps, or even quesadillas.

Ingredients:

• 1 small cauliflower, grated or processed into rice-sized pieces
• 1 large egg, beaten
• 1/2 cup shredded cheese (optional)
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1 tbsp olive oil (for cooking)

Instructions:

1. Prepare the Cauliflower:
   Grate or process the cauliflower florets into rice-sized pieces. Microwave or steam the cauliflower for 5 minutes, then let it cool. Once cool, squeeze out any excess moisture using a clean kitchen towel.
2. Make the Dough:
   In a bowl, mix the cauliflower with the beaten egg, cheese (if using), garlic powder, onion powder, salt, and pepper. Stir until everything is evenly combined.
3. Cook the Tortillas:
   Heat olive oil in a skillet over medium heat. Spoon the cauliflower mixture into the skillet, shaping it into small rounds. Cook for 2-3 minutes on each side until golden brown.
4. Serve:
   Use these cauliflower tortillas for your favorite Mexican fillings, such as grilled chicken, sautéed veggies, or lean ground meat.

These cauliflower tortillas are a fantastic way to enjoy Mexican flavors without the carbs, making them perfect for anyone managing their blood sugar. They’re light, tasty, and versatile, perfect for taco nights or as a wrap alternative.

These tortillas are an easy and creative way to enjoy the flavors of Mexican cuisine while keeping carbs in check. Whether you use them for tacos or wraps, they’re a satisfying and low-carb option that doesn’t compromise on taste.

Baked Chicken with Avocado Cilantro Lime Sauce

This baked chicken recipe is a flavorful, healthy option for diabetics. Topped with a creamy, fresh avocado cilantro lime sauce, it’s rich in healthy fats and proteins, making it a perfect meal for stabilizing blood sugar levels. The chicken is juicy and tender, and the sauce adds a refreshing zest.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 avocado, peeled and pitted
• 1/2 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp Greek yogurt (optional for creaminess)

Instructions:

1. Prepare the Chicken:
   Preheat the oven to 375°F (190°C). Rub the chicken breasts with olive oil, garlic powder, cumin, paprika, salt, and pepper. Place the chicken on a baking sheet and bake for 25-30 minutes, or until the chicken is fully cooked and juices run clear.
2. Make the Sauce:
   In a blender, combine the avocado, cilantro, lime juice, and Greek yogurt (if using). Blend until smooth, adding water if needed to reach the desired consistency.
3. Serve:
   Drizzle the avocado cilantro lime sauce over the baked chicken and serve.

This baked chicken with avocado cilantro lime sauce is a flavorful and diabetic-friendly meal. The creamy avocado sauce adds richness and a zesty kick, complementing the perfectly seasoned chicken.

This meal is not only packed with nutrients but also full of vibrant flavors that will satisfy your taste buds. The combination of lean protein and healthy fats from avocado makes it a heart-healthy choice for those managing diabetes.

Mexican Stuffed Zucchini Boats

These zucchini boats are a low-carb, nutrient-packed alternative to traditional stuffed peppers. Filled with ground turkey, tomatoes, and topped with cheese, they’re a flavorful and filling dish that’s perfect for diabetics. The zucchini provides a light base, while the turkey offers lean protein, making this dish both satisfying and nutritious.

Ingredients:

• 4 medium zucchinis
• 1 lb (450g) ground turkey
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup shredded cheese (optional)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Prepare the Zucchini Boats:
   Preheat the oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the seeds to create boat-like shapes. Place them in a baking dish.
2. Cook the Turkey Filling:
   In a skillet, cook the ground turkey over medium heat until browned. Add diced tomatoes, cumin, chili powder, salt, and pepper, and cook for an additional 5 minutes to blend the flavors.
3. Stuff the Zucchini Boats:
   Spoon the turkey mixture into each zucchini boat, pressing it down gently.
4. Bake:
   Sprinkle the shredded cheese on top (if using) and bake for 15-20 minutes until the zucchini is tender and the cheese is melted.
5. Serve:
   Garnish with fresh cilantro before serving.

These Mexican stuffed zucchini boats are a delightful and healthy meal for anyone looking to reduce their carb intake while enjoying a classic Mexican flavor. They are packed with protein, fiber, and vegetables, offering a delicious, diabetes-friendly option.

These stuffed zucchini boats make for an incredibly flavorful and filling meal, with the turkey providing lean protein and the zucchini offering a light, low-carb base. It’s a great way to enjoy a Mexican-inspired dish without compromising your blood sugar levels.

Mexican Chicken Soup (Sopa de Pollo)

This light yet satisfying chicken soup is a comforting, diabetic-friendly meal. It’s full of lean chicken, vegetables, and mild spices, providing a flavorful, nutrient-dense option. The broth is aromatic and rich, making this soup a perfect dish for colder days or when you need something warm and soothing.

Ingredients:

• 1 lb (450g) boneless, skinless chicken thighs or breasts
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes, no added sugar
• 1 tsp cumin
• 1 tsp oregano
• 1 bay leaf
• Salt and pepper to taste
• 4 cups low-sodium chicken broth
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Cook the Chicken:
   In a large pot, combine chicken, onion, garlic, carrots, celery, zucchini, diced tomatoes, cumin, oregano, bay leaf, salt, and pepper. Add chicken broth and bring to a boil.
2. Simmer:
   Once boiling, reduce the heat and let the soup simmer for 25-30 minutes until the chicken is fully cooked and tender.
3. Shred the Chicken:
   Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup and stir.
4. Serve:
   Garnish with fresh cilantro and serve with lime wedges for added flavor.

This Mexican chicken soup is a nutritious, flavorful, and hearty meal that’s perfect for diabetics. The combination of lean chicken, vegetables, and spices provides plenty of fiber, vitamins, and protein, while keeping the carb count low.

The soup is soothing, light, and full of the vibrant flavors of Mexican cuisine. It’s an excellent choice for a warm, comforting meal that won’t spike blood sugar levels.

Grilled Chicken with Tomato and Cucumber Salsa

This simple and refreshing dish combines lean grilled chicken with a tangy tomato and cucumber salsa, offering a healthy and flavorful meal ideal for diabetics. The grilled chicken provides protein, while the fresh salsa adds vitamins and antioxidants, making this a nutritious and satisfying option.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• 2 medium tomatoes, diced
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. Prepare the Chicken:
   Preheat your grill or grill pan. Brush the chicken breasts with olive oil and season with garlic powder, paprika, salt, and pepper. Grill the chicken for 6-7 minutes on each side, or until fully cooked through and juices run clear.
2. Make the Salsa:
   While the chicken is grilling, combine the diced tomatoes, cucumber, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
3. Serve:
   Once the chicken is cooked, top it with the fresh tomato and cucumber salsa.

This grilled chicken with salsa is a light and refreshing meal, perfect for diabetics looking for something low in carbs but rich in flavor. The salsa adds a burst of freshness, and the grilled chicken provides lean protein that helps stabilize blood sugar levels.

This dish is incredibly easy to prepare, making it ideal for a quick weeknight dinner or a weekend BBQ. It’s the perfect balance of healthy fats, protein, and vegetables, all while staying low in carbohydrates.

Avocado and Chicken Salad with Lime Dressing

This avocado and chicken salad is a satisfying, healthy, and low-carb option that’s perfect for diabetics. Packed with lean chicken, healthy fats from avocado, and a tangy lime dressing, it’s a flavorful dish that’s quick to prepare and full of nutrients.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 2 cups mixed greens (e.g., spinach, arugula)
• Juice of 2 limes
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp cumin (optional)

Instructions:

1. Prepare the Salad Ingredients:
   In a large bowl, combine the shredded chicken, diced avocados, cherry tomatoes, red onion, and mixed greens.
2. Make the Lime Dressing:
   In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper until well combined.
3. Assemble the Salad:
   Pour the dressing over the salad and toss gently to coat all the ingredients.
4. Serve:
   Serve immediately as a refreshing and light meal.

This avocado and chicken salad is a perfect choice for anyone looking for a low-carb, high-protein meal. The creamy avocado and tender chicken provide heart-healthy fats and protein, while the lime dressing gives it a zesty kick.

The salad is versatile, quick to make, and perfect for meal prep. Whether you enjoy it for lunch or dinner, it’s a flavorful option that supports healthy blood sugar levels and helps keep you feeling full for longer.

Grilled Steak with Cilantro Lime Slaw

This grilled steak paired with a fresh cilantro lime slaw is a flavorful and satisfying diabetic-friendly meal. The steak is tender and full of savory flavor, while the slaw adds a crunchy, zesty contrast that balances the richness of the steak.

Ingredients:

• 2 boneless steaks (such as sirloin or flank)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp chili powder
• Salt and pepper to taste
• 2 cups shredded cabbage (green or red)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil

Instructions:

1. Grill the Steaks:
   Preheat your grill or grill pan over medium-high heat. Rub the steaks with olive oil, garlic powder, chili powder, salt, and pepper. Grill the steaks for 4-6 minutes per side, depending on thickness and desired doneness. Let the steaks rest for a few minutes before slicing.
2. Make the Cilantro Lime Slaw:
   In a bowl, combine the shredded cabbage, cilantro, lime juice, apple cider vinegar, olive oil, salt, and pepper. Toss until everything is evenly coated.
3. Serve:
   Serve the grilled steak with the cilantro lime slaw on the side.

This grilled steak with cilantro lime slaw is a protein-packed meal that’s low in carbs but high in flavor. The slaw provides a refreshing crunch, while the steak satisfies your appetite with its rich, savory taste.

This dish is perfect for those looking for a satisfying meal that doesn’t spike blood sugar levels. It’s a great way to enjoy the flavors of Mexican cuisine while sticking to a diabetic-friendly, low-carb diet.

Mexican Cauliflower Rice Stir-Fry

This flavorful and low-carb Mexican cauliflower rice stir-fry is a healthy alternative to traditional rice-based stir-fries. With a combination of vegetables, lean protein (like chicken or shrimp), and aromatic spices, it’s a perfect meal for anyone with diabetes who loves Mexican flavors.

Ingredients:

• 1 medium cauliflower, grated into rice-sized pieces
• 1 lb (450g) chicken breast or shrimp, diced
• 1 bell pepper, diced
• 1 small onion, diced
• 1/2 cup frozen corn kernels (optional, in moderation)
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. Prepare the Cauliflower Rice:
   Grate the cauliflower using a food processor or box grater. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the cauliflower rice and cook for 5-7 minutes, stirring occasionally, until tender. Remove from the skillet and set aside.
2. Cook the Protein:
   In the same skillet, add the remaining olive oil and cook the chicken or shrimp until fully cooked through, about 6-8 minutes. Add the diced bell pepper, onion, and corn (if using) and cook for another 3-4 minutes, until the vegetables are tender.
3. Combine and Stir-Fry:
   Return the cauliflower rice to the skillet and stir to combine with the chicken and vegetables. Add cumin, chili powder, paprika, salt, and pepper. Stir-fry for an additional 2-3 minutes.
4. Serve:
   Garnish with fresh cilantro and serve with lime wedges.

This Mexican cauliflower rice stir-fry is a delicious and nutritious meal that’s perfect for diabetics looking for a low-carb option. The cauliflower rice is a great substitute for traditional rice, providing a satisfying texture without the carbs.

Packed with protein, fiber, and vibrant vegetables, this stir-fry is an easy-to-make meal that’s bursting with flavor. It’s a great way to enjoy Mexican-inspired dishes without spiking blood sugar levels.

Note: More recipes​ are coming soon!