50+ Mouthwatering Friday Gluten-Free Mexican Recipes to Try This Week

Friday nights are made for food that brings people together, and nothing quite satisfies like a vibrant Mexican feast.

Whether you’re planning a fun family dinner, hosting friends, or just treating yourself to something special after a busy week, Mexican food is always a great choice.

But if you follow a gluten-free lifestyle, you may find it challenging to enjoy your favorite Mexican dishes.

Fear not! We’ve curated an exciting collection of 50+ gluten-free Mexican recipes that are not only delicious but also safe for those avoiding gluten.

From sizzling fajitas to creamy guacamole and flavorful tacos, there’s a dish for everyone.

So, gather your ingredients, set the table, and get ready to enjoy a festive, flavorful Friday meal without the gluten!

50+ Mouthwatering Friday Gluten-Free Mexican Recipes to Try This Week

Gluten-free Mexican food doesn’t have to mean compromising on flavor or variety.

With these 50+ Friday gluten-free Mexican recipes, you can enjoy all the bold and vibrant tastes of Mexico—whether it’s crispy tacos, hearty enchiladas, or mouthwatering salsas.

These dishes are perfect for any Friday celebration, giving you the chance to enjoy a delicious meal while sticking to your gluten-free lifestyle.

So, whether you’re hosting a casual family dinner or preparing a festive spread for friends, these recipes are sure to impress and satisfy every guest. Enjoy the flavors of Mexico, gluten-free and guilt-free!

Gluten-Free Mexican Street Tacos

Gluten-Free Mexican Street Tacos are a quick and flavorful way to enjoy authentic Mexican street food at home. This recipe uses corn tortillas, which are naturally gluten-free, and you can fill them with your choice of protein, including grilled chicken, beef, or sautéed veggies. Topped with fresh cilantro, onions, and a squeeze of lime, these tacos are a crowd-pleasing treat perfect for a Friday dinner.

Ingredients:

• 12 small gluten-free corn tortillas
• 1 lb chicken breast or beef strips (or sautéed veggies for a vegetarian option)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1 small red onion, thinly sliced
• Fresh cilantro, chopped
• Lime wedges
• Salsa or hot sauce (optional)

Instructions:

1. Heat the olive oil in a skillet over medium-high heat. Season the chicken or beef with chili powder, garlic powder, cumin, salt, and pepper.
2. Add the protein to the skillet and cook for about 5-7 minutes until the meat is fully cooked and browned.
3. While the protein is cooking, warm the corn tortillas in a separate pan over low heat or microwave for 30 seconds.
4. Once the protein is cooked, remove it from the heat and slice it into thin strips.
5. To assemble, place a small portion of the protein on each tortilla, then top with sliced onions, fresh cilantro, and a squeeze of lime juice.
6. Serve with salsa or hot sauce, if desired.

These gluten-free Mexican street tacos are simple, flavorful, and customizable. Perfect for a Friday night, this dish offers versatility for various dietary preferences while staying true to the vibrant flavors of Mexican cuisine. Whether you’re cooking for meat lovers or vegetarians, everyone can enjoy this delicious and easy-to-make meal.

Gluten-Free Mexican Stuffed Peppers

Gluten-Free Mexican Stuffed Peppers are an exciting and healthy alternative to traditional stuffed peppers. Filled with a delicious mixture of seasoned ground turkey, black beans, corn, and quinoa, these peppers are topped with melted cheese and baked to perfection. This dish is both nutritious and full of bold flavors, making it a great gluten-free option for your Friday feast.

Ingredients:

• 4 large bell peppers, any color
• 1 lb ground turkey (or beef for a different option)
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 cup shredded gluten-free cheese (cheddar or Mexican blend)
• Fresh cilantro, chopped (optional for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and ribs.
2. In a large skillet, cook the ground turkey over medium heat, breaking it up as it cooks. Season with chili powder, cumin, paprika, salt, and pepper.
3. Once the turkey is browned, add the cooked quinoa, black beans, and corn to the skillet. Stir to combine and heat through for about 5 minutes.
4. Stuff each bell pepper with the turkey mixture, pressing down lightly to ensure they’re filled completely.
5. Place the stuffed peppers upright in a baking dish. Cover with foil and bake for 25-30 minutes until the peppers are tender.
6. Remove the foil, sprinkle shredded cheese on top of each stuffed pepper, and bake for an additional 5 minutes until the cheese is melted and bubbly.
7. Garnish with fresh cilantro before serving, if desired.

Gluten-Free Mexican Stuffed Peppers are a satisfying and wholesome meal that can be prepped ahead of time. Packed with protein, fiber, and flavorful spices, these peppers are perfect for a gluten-free Mexican-inspired dinner. The melted cheese adds a creamy finish that pairs beautifully with the seasoned filling, making it a wonderful way to enjoy a comforting dish without the gluten.

Gluten-Free Mexican Rice

Gluten-Free Mexican Rice is a classic side dish that pairs wonderfully with any Mexican meal. This flavorful rice is cooked with tomatoes, garlic, onions, and a blend of spices, giving it a vibrant color and delicious taste. It’s an easy, one-pan recipe that’s naturally gluten-free and makes a perfect accompaniment to tacos, enchiladas, or grilled meats.

Ingredients:

• 1 cup long-grain white rice
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (14 oz), with juices
• 1 1/2 cups chicken broth (or vegetable broth for a vegetarian version)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional for garnish)

Instructions:

1. Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for about 2 minutes until softened and fragrant.
3. Add the rinsed rice to the saucepan, stirring to coat the rice in the oil. Toast the rice for about 2-3 minutes.
4. Pour in the diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.
6. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and garnish with fresh cilantro before serving.

This Gluten-Free Mexican Rice is a quick and flavorful side dish that adds a burst of color and taste to your Friday Mexican feast. The combination of spices, tomatoes, and garlic infuses the rice with a deliciously savory flavor, making it the perfect pairing for tacos, burritos, or any Mexican-inspired meal. Best of all, it’s naturally gluten-free and easy to prepare, ensuring it’s both satisfying and safe for those with dietary restrictions.

Gluten-Free Mexican Chilaquiles

Gluten-Free Mexican Chilaquiles are a comforting and vibrant breakfast or brunch dish. This recipe features crispy gluten-free tortilla chips smothered in a rich, flavorful green or red salsa and topped with a variety of delicious garnishes, including cheese, sour cream, and a fried egg. It’s the perfect way to start your Friday with a burst of Mexican flavor and gluten-free goodness.

Ingredients:

• 8 gluten-free corn tortillas, cut into triangles
• 2 tablespoons olive oil
• 1 cup green salsa (or red salsa if preferred)
• 1/2 cup chicken or vegetable broth
• 1/2 cup shredded gluten-free cheese (such as cotija or cheddar)
• 2 eggs (optional, for topping)
• 1/4 cup sour cream
• Fresh cilantro, chopped
• Lime wedges

Instructions:

1. Preheat the oven to 400°F (200°C). Place the tortilla triangles on a baking sheet and drizzle with olive oil. Toss to coat, and bake for 10-12 minutes until the chips are crispy and golden.
2. In a large skillet, heat the green salsa and chicken broth over medium heat. Stir to combine and bring to a simmer.
3. Add the baked tortilla chips to the salsa, gently tossing to coat them in the sauce. Allow them to soak for about 2-3 minutes, then remove from heat.
4. In a separate pan, fry the eggs sunny-side up or to your liking.
5. To serve, plate the chilaquiles, sprinkle with shredded cheese, and top with the fried egg, sour cream, cilantro, and lime wedges.

Gluten-Free Mexican Chilaquiles make a delicious, comforting breakfast or brunch that captures the vibrant flavors of Mexican cuisine. With crispy tortillas coated in a flavorful salsa, topped with a fried egg and creamy sour cream, this dish is a perfect way to kick off your Friday with a satisfying gluten-free meal. You can also customize the toppings, making this dish adaptable to your preferences.

Gluten-Free Mexican Enchiladas

Gluten-Free Mexican Enchiladas are a hearty and satisfying dinner option that combines flavorful chicken or beef with a savory enchilada sauce and gluten-free tortillas. This dish is baked to perfection, ensuring a melty cheese topping and a warm, comforting flavor in every bite. A great gluten-free alternative to traditional enchiladas, this recipe brings the authentic Mexican experience to your table.

Ingredients:

• 10 gluten-free corn tortillas
• 2 cups cooked shredded chicken (or beef)
• 1 cup enchilada sauce (store-bought or homemade)
• 1 cup shredded gluten-free cheese (cheddar or Mexican blend)
• 1/2 cup diced onions
• 1/4 cup chopped cilantro
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• Olive oil for frying

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. Heat a small amount of olive oil in a pan over medium heat. Fry the corn tortillas for 30 seconds on each side until slightly crispy but still pliable. Remove and set aside.
3. In a mixing bowl, combine the shredded chicken (or beef), cumin, chili powder, salt, and pepper.
4. Spread a thin layer of enchilada sauce at the bottom of the baking dish. Fill each tortilla with the seasoned meat mixture, then roll up and place seam-side down in the dish.
5. Pour the remaining enchilada sauce over the rolled tortillas and top with shredded cheese and diced onions.
6. Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes to melt the cheese.
7. Garnish with chopped cilantro before serving.

These Gluten-Free Mexican Enchiladas are a deliciously cheesy, savory dish that’s perfect for a Friday dinner. Whether you choose chicken or beef, the rich enchilada sauce and melted cheese create a satisfying, flavorful meal that’s easy to prepare and always a crowd-pleaser. With gluten-free tortillas, everyone can enjoy this classic Mexican dish without the worry of gluten.

Gluten-Free Mexican Tamales

Gluten-Free Mexican Tamales are a festive and flavorful dish that combines masa (corn dough) with a variety of fillings, such as seasoned pork, chicken, or vegetables, and wrapped in corn husks. This gluten-free version ensures that tamales are accessible to those with dietary restrictions, offering a deliciously authentic taste of Mexican cuisine. Perfect for holiday gatherings or family meals, these tamales are a treat everyone can enjoy.

Ingredients:

• 2 cups masa harina (gluten-free)
• 1/2 cup vegetable oil or lard
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups chicken or vegetable broth
• 2 cups cooked and shredded chicken (or pork or vegetables)
• 1/2 cup red chili sauce (or green salsa)
• 20-30 dried corn husks, soaked in warm water for 30 minutes
• 1/2 cup shredded cheese (optional)

Instructions:

1. In a large bowl, mix the masa harina, baking powder, and salt. Add the vegetable oil or lard and mix well. Gradually add the chicken broth, stirring until the dough reaches a soft, spreadable consistency.
2. For the filling, mix the shredded chicken (or chosen filling) with red chili sauce (or salsa) and season with salt and pepper.
3. To assemble the tamales, spread a thin layer of masa dough on the soaked corn husks, leaving about 1 inch at the top and bottom. Place a spoonful of the filling in the center, then fold the sides of the husk inwards and fold up the bottom to secure the tamale.
4. Steam the tamales in a large pot or tamale steamer for 1-1.5 hours, checking occasionally to ensure the tamales are cooked through and the masa is set.
5. Serve hot, garnished with cheese if desired.

Gluten-Free Mexican Tamales are a fun and delicious dish that’s perfect for special occasions or festive Friday dinners. With a flavorful masa dough and tasty fillings, tamales are a traditional Mexican treat that can be made gluten-free without compromising on taste. Whether enjoyed with family or at a celebration, these tamales will surely be a hit at your table.

Gluten-Free Mexican Street Tacos

Gluten-Free Mexican Street Tacos are a simple yet flavorful dish that brings the authentic taste of Mexican street food to your kitchen. These tacos feature grilled or sautéed protein, such as marinated steak, chicken, or shrimp, served in soft gluten-free corn tortillas, topped with fresh cilantro, onions, and a squeeze of lime. Whether you’re hosting a taco night or enjoying a casual Friday dinner, these tacos are a quick and satisfying option.

Ingredients:

• 1 lb beef skirt steak, chicken, or shrimp (your choice of protein)
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 gluten-free corn tortillas
• 1/2 cup chopped onions
• 1/4 cup chopped fresh cilantro
• 2 limes, cut into wedges
• Salsa (optional)

Instructions:

1. In a bowl, combine chili powder, cumin, garlic powder, salt, and pepper. Rub this spice mixture evenly over the protein of your choice (steak, chicken, or shrimp).
2. Heat the olive oil in a skillet over medium-high heat. Cook the protein for 3-5 minutes on each side (for steak, cook to your desired level of doneness).
3. While the protein is cooking, warm the corn tortillas in a dry skillet or microwave.
4. Once the protein is cooked, let it rest for a few minutes, then slice it thinly (if using steak or chicken).
5. Assemble the tacos by placing the sliced protein on the tortillas, topping with chopped onions, cilantro, and a squeeze of lime. Serve with salsa if desired.

These Gluten-Free Mexican Street Tacos are the epitome of simple, flavorful street food. With just a few ingredients and quick preparation, they make for a delightful Friday dinner that everyone can enjoy. The soft corn tortillas and seasoned protein, paired with fresh toppings, create a satisfying meal that’s both gluten-free and bursting with authentic Mexican flavors.

Gluten-Free Mexican Rice

Gluten-Free Mexican Rice is a colorful and flavorful side dish that pairs perfectly with tacos, enchiladas, or grilled meats. This dish is made with long-grain rice cooked in a savory tomato sauce, flavored with garlic, onion, and cumin, and garnished with fresh cilantro. It’s an easy-to-make, gluten-free accompaniment that adds vibrant color and taste to any Mexican meal.

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons olive oil
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1 1/2 cups chicken or vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• Lime wedges (optional)

Instructions:

1. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant (about 2 minutes).
2. Add the rice to the pan, stirring to coat the rice with the oil and onion mixture. Cook for 1-2 minutes until the rice becomes slightly toasted.
3. Stir in the tomato sauce, chicken broth, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat to low and cover the saucepan.
4. Simmer for 15-20 minutes until the rice is tender and the liquid has been absorbed.
5. Fluff the rice with a fork and garnish with fresh cilantro and a squeeze of lime juice if desired.

This Gluten-Free Mexican Rice is the perfect side dish to complete any Mexican meal. Its savory flavor and fluffy texture make it a versatile accompaniment to tacos, enchiladas, or grilled proteins. The subtle heat from the cumin and chili powder, along with the fresh cilantro, gives this rice an irresistible, authentic taste that is sure to please everyone at the dinner table.

Gluten-Free Mexican Queso Fundido

Gluten-Free Mexican Queso Fundido is a delicious and indulgent appetizer that features melted cheese and flavorful chorizo, served hot and perfect for dipping. This cheesy dip is typically enjoyed with tortillas or tortilla chips, making it a crowd-pleasing option for game day, parties, or casual dinners. This gluten-free version ensures that everyone can enjoy the gooey goodness of melted cheese without worry.

Ingredients:

• 1/2 lb gluten-free chorizo sausage (or ground beef for a milder version)
• 1 tablespoon olive oil
• 2 cups shredded mozzarella or Chihuahua cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced onions
• 1/4 cup diced bell peppers (optional)
• 2 tablespoons chopped fresh cilantro
• Gluten-free tortilla chips or gluten-free tortillas for dipping

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes).
2. Remove the chorizo from the skillet and set aside. In the same skillet, sauté the onions and bell peppers (if using) until softened (about 2-3 minutes).
3. Reduce the heat to low and return the chorizo to the skillet. Sprinkle the shredded mozzarella and cheddar cheese over the top. Cover the skillet and allow the cheese to melt, about 3-5 minutes.
4. Once the cheese is melted and bubbly, remove from heat and sprinkle with fresh cilantro.
5. Serve hot with gluten-free tortilla chips or gluten-free tortillas for dipping.

Gluten-Free Mexican Queso Fundido is a cheesy, flavorful dip that’s perfect for sharing. The combination of spicy chorizo and melted cheese creates a rich, indulgent experience that’s perfect for any casual meal or gathering. With the gluten-free option, you can enjoy this popular dish without any hassle, making it an excellent choice for your Friday night appetizer.

Gluten-Free Mexican Enchiladas

Gluten-Free Mexican Enchiladas are a comforting and flavorful dish perfect for any Friday night dinner. These enchiladas are made with gluten-free corn tortillas, stuffed with a savory filling of seasoned chicken, beef, or beans, and topped with a rich, homemade enchilada sauce and melted cheese. This dish brings together the best of Mexican flavors in a satisfying, gluten-free meal that the whole family will love.

Ingredients:

• 12 gluten-free corn tortillas
• 1 lb chicken breast, cooked and shredded (or beef, beans, or a vegetarian filling of your choice)
• 1 cup shredded cheese (cheddar, mozzarella, or Mexican blend)
• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) tomato sauce
• 1/4 cup water
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened (about 2-3 minutes).
2. In a bowl, mix the cooked and shredded chicken with half of the shredded cheese, along with a pinch of salt and pepper. Set aside.
3. For the sauce, combine tomato sauce, water, chili powder, cumin, oregano, salt, and pepper in a saucepan. Simmer over low heat for 10-15 minutes, stirring occasionally.
4. Warm the gluten-free corn tortillas in a dry skillet or microwave until soft. Dip each tortilla in the enchilada sauce, then fill with the chicken mixture and roll up.
5. Arrange the filled tortillas in a baking dish, cover with the remaining enchilada sauce, and sprinkle the remaining cheese on top.
6. Bake for 20-25 minutes until the cheese is melted and bubbly. Garnish with fresh cilantro before serving.

These Gluten-Free Mexican Enchiladas are an excellent option for a delicious and hearty dinner. The combination of soft, saucy tortillas with the savory chicken filling and melted cheese makes each bite irresistible. Paired with a side of rice or beans, this dish is a perfect gluten-free Mexican meal that will satisfy your cravings and keep everyone coming back for more.

Gluten-Free Mexican Guacamole

Gluten-Free Mexican Guacamole is a fresh, creamy dip that’s packed with flavor and nutrients. Made with ripe avocados, fresh cilantro, lime juice, and a hint of heat from jalapeños, this guacamole is the perfect appetizer for any Mexican meal or a snack to enjoy with tortilla chips. It’s naturally gluten-free and customizable to your liking with various mix-ins.

Ingredients:

• 3 ripe avocados, peeled and pitted
• 1/4 cup finely chopped red onion
• 1 small tomato, diced
• 1-2 jalapeños, deseeded and finely chopped (adjust based on desired spice level)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste
• 1/2 teaspoon garlic powder (optional)

Instructions:

1. In a medium bowl, mash the avocados with a fork until smooth but still chunky.
2. Add the chopped red onion, tomato, jalapeños, cilantro, and lime juice. Mix well until all ingredients are incorporated.
3. Season with salt and garlic powder (if using). Taste and adjust seasoning as needed.
4. Serve immediately with gluten-free tortilla chips or as a topping for tacos, burritos, or salads.

Gluten-Free Mexican Guacamole is a refreshing and flavorful addition to any Mexican-themed meal. Its creamy texture combined with the tangy lime, fresh cilantro, and a little kick from the jalapeños makes it the perfect dip for tortilla chips or a complement to tacos. This simple, gluten-free recipe is sure to become a favorite for casual dinners or party spreads.

Gluten-Free Mexican Tortilla Soup

Gluten-Free Mexican Tortilla Soup is a hearty and flavorful soup that captures the essence of traditional Mexican cuisine. Made with gluten-free chicken broth, tender chicken, and seasoned with spices like cumin, chili powder, and garlic, this soup is topped with crispy gluten-free tortilla strips, avocado, and cilantro. It’s a comforting dish that is both gluten-free and packed with delicious flavors, perfect for a cozy Friday meal.

Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1 can (14 oz) diced tomatoes
• 4 cups gluten-free chicken broth
• 2 cups cooked chicken, shredded
• 1/2 cup frozen corn (optional)
• Salt and pepper to taste
• 6 gluten-free corn tortillas, cut into strips
• 1 tablespoon olive oil (for frying tortilla strips)
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro
• Lime wedges (optional)

Instructions:

1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened (about 3 minutes).
2. Stir in the cumin, chili powder, and paprika, cooking for another 1 minute to release the flavors.
3. Add the diced tomatoes, chicken broth, shredded chicken, and corn (if using) to the pot. Bring to a simmer and cook for 15-20 minutes. Season with salt and pepper to taste.
4. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Fry the tortilla strips until crispy, about 3-5 minutes. Remove from the skillet and drain on paper towels.
5. To serve, ladle the soup into bowls, top with crispy tortilla strips, diced avocado, cilantro, and a squeeze of lime juice.

This Gluten-Free Mexican Tortilla Soup is a perfect combination of hearty ingredients, bold spices, and fresh toppings. The crispy tortilla strips add a satisfying crunch to the savory broth, while the avocado and cilantro bring a fresh, cooling element to balance the flavors. It’s an easy-to-make and comforting dish that will bring warmth and delight to any Friday dinner.

Gluten-Free Mexican Street Corn (Elote)

Gluten-Free Mexican Street Corn, or Elote, is a delicious and crowd-pleasing side dish that brings the vibrant flavors of Mexico to your table. This recipe features grilled corn on the cob, slathered in a creamy, tangy sauce made from mayonnaise, lime, and cotija cheese, then sprinkled with chili powder. Whether you’re hosting a summer barbecue or enjoying a casual weeknight meal, this gluten-free dish is sure to be a hit.

Ingredients:

• 4 ears of corn, husked
• 1/2 cup mayonnaise (make sure it’s gluten-free)
• 1/4 cup crumbled cotija cheese
• Juice of 1 lime
• 1 teaspoon chili powder
• 1/4 teaspoon smoked paprika (optional)
• Salt to taste
• Fresh cilantro, chopped (optional for garnish)

Instructions:

1. Preheat your grill to medium-high heat. Place the husked corn on the grill and cook, turning occasionally, until the corn is lightly charred on all sides, about 10-12 minutes.
2. While the corn is grilling, mix the mayonnaise, lime juice, chili powder, smoked paprika (if using), and a pinch of salt in a small bowl.
3. Once the corn is cooked, remove it from the grill and brush each ear with the mayonnaise mixture.
4. Sprinkle the cotija cheese generously over the corn, then garnish with fresh cilantro if desired.
5. Serve immediately and enjoy the delicious flavors of this gluten-free Mexican street corn.

Gluten-Free Mexican Street Corn is the perfect combination of smoky, creamy, tangy, and spicy. Grilled corn on the cob is slathered in a rich mayonnaise sauce, topped with cotija cheese, and finished with a squeeze of lime and chili powder. This dish makes a fantastic side for any Mexican meal and is always a favorite at barbecues or family gatherings. Gluten-free and packed with flavor, it’s a simple yet unforgettable treat.

Gluten-Free Mexican Rice

Gluten-Free Mexican Rice is a flavorful and aromatic side dish that complements almost any Mexican meal. Made with long-grain rice, tomatoes, garlic, onions, and a variety of spices, this rice is simmered to perfection in gluten-free chicken broth. It’s a staple in Mexican cuisine and easily made gluten-free for everyone to enjoy. Perfect for serving alongside tacos, enchiladas, or fajitas.

Ingredients:

• 1 cup long-grain rice, rinsed
• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (drained)
• 1 1/2 cups gluten-free chicken broth
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro

Instructions:

1. Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 2 minutes.
2. Stir in the rinsed rice and cook for another 2-3 minutes until the rice begins to lightly brown.
3. Add the diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper to the pot. Bring to a simmer, then reduce the heat to low.
4. Cover the pot and cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
5. Remove from heat and let the rice sit, covered, for 5 minutes. Fluff with a fork and stir in the chopped cilantro before serving.

Gluten-Free Mexican Rice is a vibrant and flavorful dish that pairs perfectly with your favorite Mexican meals. The combination of cumin, chili powder, and tomatoes creates a rich, aromatic base, while the cilantro adds a fresh and zesty finish. Whether served as a side or as a base for a main dish, this rice is a perfect addition to any Mexican-inspired feast.

Gluten-Free Mexican Stuffed Peppers

Gluten-Free Mexican Stuffed Peppers are a hearty and nutritious dish that combines roasted bell peppers with a flavorful filling of seasoned ground turkey (or beef), rice, black beans, corn, and cheese. Topped with a tangy homemade salsa and baked to perfection, these stuffed peppers are a complete meal in one. Packed with protein, fiber, and vibrant Mexican flavors, they’re the perfect gluten-free dinner option.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey (or beef)
• 1/2 cup cooked rice (use leftover rice if available)
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/4 cup chopped fresh cilantro
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 cup homemade salsa or store-bought salsa (ensure it’s gluten-free)
• Lime wedges (optional for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Set aside.
2. In a skillet, cook the ground turkey (or beef) over medium heat until browned, breaking it up into small pieces as it cooks.
3. Stir in the cooked rice, black beans, corn, chili powder, cumin, salt, and pepper. Cook for another 2-3 minutes, then remove from heat.
4. Stuff the bell peppers with the meat and rice mixture, pressing down gently to pack them in. Place the stuffed peppers in a baking dish.
5. Spoon salsa over the top of each stuffed pepper and sprinkle with shredded cheese.
6. Cover the baking dish with aluminum foil and bake for 25-30 minutes, until the peppers are tender and the cheese is melted.
7. Garnish with fresh cilantro and a squeeze of lime before serving.

These Gluten-Free Mexican Stuffed Peppers are a wholesome, filling, and flavorful dish. The combination of seasoned meat, rice, beans, corn, and cheese creates a delicious stuffing, while the bell peppers provide a perfect vessel to hold all of the ingredients. Topped with salsa and cheese, then baked to perfection, these stuffed peppers are a great gluten-free option that is both satisfying and full of vibrant Mexican flavors.

Note: More recipes are coming soon!