35+ Easy and Delicious Friday Keto Mexican Recipes to Satisfy Your Cravings

If you’re following a keto diet, you might think that enjoying your favorite Mexican dishes is out of the question.

However, with a little creativity, you can still savor the bold, delicious flavors of Mexican cuisine without the carbs.

Whether it’s spicy tacos, hearty burrito bowls, or cheesy enchiladas, we’ve got you covered with 35+ amazing keto Mexican recipes that are perfect for a Friday night feast.

These recipes are packed with fresh, wholesome ingredients like cauliflower rice, lettuce wraps, and zesty seasonings that keep the carbs low while delivering all the flavor you crave.

So, grab your ingredients and get ready to enjoy a keto-friendly Mexican spread that’s as delicious as it is satisfying!

35+ Easy and Delicious Friday Keto Mexican Recipes to Satisfy Your Cravings

These 35+ Friday Keto Mexican recipes offer the best of both worlds—rich, flavorful Mexican food and the health benefits of a low-carb, keto diet.

Whether you’re hosting a casual get-together or just treating yourself to a Friday night feast, these recipes are sure to impress.

From spicy shrimp tacos in lettuce wraps to cheesy stuffed peppers, you can indulge in all the authentic flavors of Mexico while staying on track with your keto goals.

So, gather your ingredients, fire up the skillet, and get ready for a taco night you’ll never forget.

Enjoy the bold flavors and satisfying meals that will make your Fridays even more special!

Keto Mexican Beef Enchiladas

Keto Mexican Beef Enchiladas are a low-carb take on the classic dish, swapping out traditional flour tortillas for a keto-friendly alternative. Packed with ground beef, savory enchilada sauce, and melted cheese, this recipe is both delicious and satisfying while keeping you in ketosis. Perfect for a Friday night dinner or meal prep for the week ahead, these enchiladas offer all the comfort of Mexican food without the guilt.

Ingredients:

• 1 lb ground beef
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup keto-friendly enchilada sauce (or make your own with tomato paste, chili powder, and cumin)
• 8 large zucchini slices (use as “tortillas”)
• 1 tbsp olive oil
• 1/2 onion, diced
• 1 tsp garlic powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchini into thin rounds and pat them dry with paper towels to remove excess moisture.
3. Heat olive oil in a skillet over medium heat. Add the diced onions and cook until softened, about 5 minutes.
4. Add the ground beef to the skillet, seasoning with garlic powder, salt, and pepper. Cook until browned, breaking up the meat into small pieces.
5. In a casserole dish, spread a thin layer of enchilada sauce on the bottom.
6. Layer the zucchini slices on top of the sauce, followed by a spoonful of the beef mixture, a sprinkle of shredded cheddar and mozzarella cheese, and another drizzle of enchilada sauce. Repeat the layers, ending with a generous layer of cheese.
7. Cover the casserole dish with foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes to melt and brown the cheese.
8. Remove from the oven and garnish with fresh cilantro before serving.

These Keto Mexican Beef Enchiladas are a fantastic Friday meal for anyone following a low-carb lifestyle. The zucchini layers serve as the perfect substitute for traditional tortillas, offering a light yet substantial texture. The savory beef, flavorful enchilada sauce, and melted cheese meld together into a comforting and satisfying dish. It’s an easy recipe to prepare, and the leftovers are just as tasty the next day, making it ideal for meal prep.

Keto Mexican Cauliflower Rice

Keto Mexican Cauliflower Rice is a healthy, low-carb alternative to traditional rice, using cauliflower as the base. Infused with Mexican flavors from lime, cilantro, and cumin, this dish is a perfect side for your favorite keto-friendly Mexican dishes like tacos or grilled chicken. It’s a great way to enjoy the flavors of a Friday night fiesta without the carbs, and it pairs beautifully with any protein.

Ingredients:

• 1 medium cauliflower head, grated or riced
• 1 tbsp olive oil
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp chili powder
• Salt and pepper, to taste
• 1 tbsp lime juice
• 1/4 cup chopped cilantro
• Optional: diced tomatoes or bell peppers for extra flavor

Instructions:

1. Rice the cauliflower using a grater or food processor until it resembles small rice grains.
2. Heat olive oil in a large skillet over medium heat. Add the diced onions and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another 1 minute until fragrant.
4. Add the cauliflower rice to the skillet, and season with cumin, paprika, chili powder, salt, and pepper. Stir well to coat the cauliflower in the seasonings.
5. Cook the cauliflower rice for 5-7 minutes, stirring occasionally, until it becomes tender and slightly golden.
6. Stir in the lime juice and chopped cilantro. Adjust seasoning if needed.
7. Serve hot with your favorite Mexican dish.

Keto Mexican Cauliflower Rice is an incredibly versatile and flavorful side dish that can complement nearly any Mexican-themed meal. Its light texture and subtle, zesty taste make it a perfect low-carb substitute for rice. The cauliflower absorbs the spices wonderfully, creating a flavorful and satisfying accompaniment. This dish is quick to prepare, nutritious, and an excellent addition to your Friday night meal rotation. With the freshness of lime and cilantro, it captures the essence of Mexican cuisine while keeping your carb count low.

Keto Mexican Chicken Fajitas

Keto Mexican Chicken Fajitas are a colorful and flavorful dish that can be easily prepared in under 30 minutes. Packed with tender chicken, bell peppers, and onions, seasoned with classic fajita spices, these fajitas are a keto-friendly version of a Mexican favorite. Serve them in lettuce wraps or on a plate with a side of guacamole for a satisfying, low-carb Friday dinner that’s perfect for both family and friends.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1/4 tsp garlic powder
• Lettuce leaves, for serving
• Guacamole and sour cream, for garnish

Instructions:

1. In a large bowl, combine the chili powder, cumin, paprika, garlic powder, salt, pepper, and lime juice. Add the sliced chicken strips and toss to coat evenly. Let marinate for 10-15 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken strips and cook for 5-7 minutes, until browned and cooked through.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the sliced bell peppers and onions. Sauté for about 5 minutes until tender but still slightly crisp.
4. Return the chicken to the skillet with the peppers and onions, stirring to combine and heat through.
5. Serve the chicken fajita mixture in lettuce wraps, and garnish with guacamole and sour cream.

Keto Mexican Chicken Fajitas are a fantastic way to enjoy a traditional Mexican dish while staying on track with your low-carb goals. The fajita spices bring bold, exciting flavors to the chicken, and the combination of sautéed peppers and onions adds the perfect balance of sweetness and crunch. Serving the fajitas in lettuce wraps instead of tortillas keeps the dish keto-friendly while still offering the satisfaction of a hearty, flavorful meal. Whether for a quick dinner or a festive Friday meal, these fajitas will be a hit with everyone at the table.

Keto Mexican Stuffed Peppers

Keto Mexican Stuffed Peppers are a flavorful, low-carb version of traditional stuffed peppers, loaded with seasoned ground beef, cauliflower rice, and plenty of cheese. These peppers are baked until tender and golden, creating a delicious and hearty meal that’s perfect for a Friday night. Packed with protein and fiber, this dish is satisfying and will keep you feeling full without the carbs.

Ingredients:

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

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, cook the ground beef over medium heat until browned, breaking it into small pieces. Add the diced onion and cook until softened, about 5 minutes.
3. Stir in the cauliflower rice, salsa, cumin, chili powder, garlic powder, salt, and pepper. Cook for another 3-4 minutes until the cauliflower rice is tender and well combined.
4. Stuff the bell peppers with the beef and cauliflower rice mixture, packing them tightly.
5. Place the stuffed peppers in a baking dish. Top each with a generous amount of shredded cheddar cheese.
6. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and golden.
7. Garnish with fresh cilantro before serving.

Keto Mexican Stuffed Peppers offer the perfect balance of flavors and textures in one dish. The seasoned ground beef mixed with cauliflower rice provides a hearty filling, while the melted cheese on top creates a deliciously comforting finish. These stuffed peppers are low in carbs but rich in flavor, making them a perfect option for a satisfying keto meal. Whether you’re feeding the family or hosting a gathering, these peppers are sure to be a hit on your Friday dinner table.

Keto Mexican Shrimp Tacos (Lettuce Wraps)

Keto Mexican Shrimp Tacos are a lighter, low-carb twist on traditional shrimp tacos, using lettuce wraps in place of tortillas. These shrimp are marinated in a blend of lime, chili, and garlic, then sautéed to perfection. The combination of fresh shrimp, crunchy lettuce, and zesty toppings creates a delightful taco experience without the carbs, making this a perfect Friday night dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 lime, juiced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 8 large romaine lettuce leaves, washed and dried
• 1/4 cup diced tomatoes
• 1/4 cup diced avocado
• 1/4 cup shredded cheese (optional)
• 1/4 cup sour cream
• Fresh cilantro, for garnish

Instructions:

1. In a bowl, combine the lime juice, chili powder, cumin, paprika, garlic powder, salt, and pepper. Add the shrimp and toss to coat evenly. Let marinate for 15-20 minutes.
2. Heat olive oil in a skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, until pink and cooked through.
3. To assemble the tacos, place a few shrimp in the center of each lettuce leaf. Top with diced tomatoes, avocado, cheese, and a dollop of sour cream.
4. Garnish with fresh cilantro and serve immediately.

Keto Mexican Shrimp Tacos in lettuce wraps are a refreshing and light alternative to traditional tacos, perfect for those watching their carb intake. The shrimp are bursting with flavor, while the crisp lettuce provides the ideal wrap to hold all the tasty toppings. With the addition of fresh avocado, zesty tomatoes, and creamy sour cream, these tacos are both satisfying and full of flavor. These shrimp tacos make a perfect Friday meal that’s quick, delicious, and healthy.

Keto Mexican Chicken Salad

Keto Mexican Chicken Salad combines the flavors of Mexican cuisine in a light, refreshing salad. Tender grilled chicken, crisp lettuce, avocado, and a tangy cilantro-lime dressing create a flavorful, low-carb dish. Packed with protein and healthy fats, this salad is perfect for a Friday lunch or dinner when you’re craving something light but satisfying.

Ingredients:

• 2 grilled chicken breasts, sliced
• 4 cups mixed lettuce (romaine, spinach, etc.)
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup shredded cheese (cheddar or cotija)
• 1/4 cup cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together the olive oil, lime juice, chili powder, salt, and pepper to make the dressing.
2. In a large salad bowl, combine the mixed lettuce, sliced grilled chicken, avocado, cherry tomatoes, red onion, and shredded cheese.
3. Drizzle the cilantro-lime dressing over the salad and toss gently to combine.
4. Garnish with chopped cilantro and serve immediately.

Keto Mexican Chicken Salad is the perfect combination of fresh ingredients and vibrant flavors. The grilled chicken adds protein, while the creamy avocado and tangy cilantro-lime dressing elevate the dish with a Mexican-inspired kick. This salad is quick to prepare, packed with nutrients, and ideal for a low-carb, keto-friendly meal on a busy Friday. Whether you serve it as a light lunch or a dinner, this salad is a satisfying and refreshing choice that delivers all the flavors of Mexican cuisine in a healthier way.

Keto Mexican Taco Skillet

Keto Mexican Taco Skillet is a one-pan, low-carb dish that brings all the flavors of tacos to your plate without the tortillas. Ground beef is cooked with onions, garlic, and a blend of Mexican spices, then topped with melted cheese and served with fresh avocado and sour cream. It’s a simple, savory dish that makes a perfect Friday night dinner, and cleanup is a breeze since it’s all made in one skillet.

Ingredients:

• 1 lb ground beef
• 1 tbsp olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1 avocado, sliced
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
2. Add the garlic and cook for another 1 minute until fragrant.
3. Stir in the ground beef, breaking it apart as it cooks. Cook until browned, about 7-8 minutes.
4. Add the chili powder, cumin, paprika, garlic powder, salt, and pepper to the skillet, stirring to coat the beef evenly.
5. Reduce the heat to low and sprinkle the shredded cheddar cheese on top of the beef. Cover with a lid and cook for 2-3 minutes until the cheese has melted.
6. Remove from heat and top with sliced avocado, sour cream, and fresh cilantro.
7. Serve hot and enjoy!

Keto Mexican Taco Skillet is a delicious and filling dish that brings all the comfort of tacos in a low-carb, easy-to-make form. The combination of seasoned ground beef, melted cheese, and creamy avocado creates a satisfying and flavorful meal that will become a go-to for your keto Friday nights. With minimal prep and only one pan to clean, this recipe is a win for both your taste buds and your kitchen. It’s a versatile dish that can be adjusted to your taste preferences, adding toppings like jalapenos or salsa for an extra kick.

Keto Mexican Carne Asada

Keto Mexican Carne Asada is a flavorful grilled steak marinated with a blend of citrus, garlic, and traditional Mexican spices. The steak is perfectly grilled to tender, juicy perfection and can be served in lettuce wraps or alongside a keto-friendly side. This simple yet delicious dish is perfect for a Friday night BBQ or a festive taco night, delivering bold flavors without the carbs.

Ingredients:

• 1 1/2 lbs flank steak
• 2 tbsp olive oil
• 2 tbsp lime juice
• 2 tbsp orange juice (optional for a touch of sweetness)
• 4 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1/4 cup chopped cilantro
• Lettuce leaves or low-carb tortillas for serving (optional)

Instructions:

1. In a bowl, combine the olive oil, lime juice, orange juice (if using), garlic, cumin, chili powder, paprika, salt, and pepper to create the marinade.
2. Place the flank steak in a shallow dish or resealable bag and pour the marinade over the steak. Seal and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate.
3. Preheat your grill or grill pan over medium-high heat. Remove the steak from the marinade and grill for 4-5 minutes per side for medium-rare, or longer to your desired doneness.
4. Once cooked, remove the steak from the grill and let it rest for 5 minutes before slicing against the grain.
5. Serve the carne asada with lettuce leaves or low-carb tortillas, and garnish with fresh cilantro.

Keto Mexican Carne Asada offers a delicious, tender steak full of vibrant Mexican flavors. The marinade, with its combination of citrus, garlic, and spices, infuses the meat with a savory and zesty punch, making each bite irresistible. Whether you serve it in lettuce wraps, on a salad, or on its own, this dish is perfect for a satisfying and low-carb Friday dinner. It’s quick, flavorful, and a great way to impress your family or guests with minimal effort. The fresh cilantro adds a burst of freshness, making it the perfect way to enjoy classic Mexican cuisine on a keto diet.

Keto Mexican Chorizo Scramble

Keto Mexican Chorizo Scramble is a flavorful and satisfying breakfast or brunch dish made with spicy chorizo, eggs, and a medley of Mexican spices. The combination of creamy scrambled eggs and savory chorizo creates a hearty and filling meal that is low in carbs but big on taste. This dish is perfect for a relaxed Friday morning or a quick and flavorful start to the weekend.

Ingredients:

• 1/2 lb Mexican chorizo (remove casing if necessary)
• 4 large eggs
• 1 tbsp butter
• 1/4 cup shredded cheese (cheddar or cotija)
• 1/4 cup diced tomatoes
• 1/4 cup diced onions
• 1/4 tsp cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat a skillet over medium heat and cook the chorizo until browned and fully cooked, about 5-7 minutes. Break up the chorizo with a spatula as it cooks.
2. While the chorizo cooks, whisk the eggs in a bowl and season with salt and pepper.
3. Remove the cooked chorizo from the skillet and set aside. In the same skillet, melt butter over medium heat.
4. Pour the whisked eggs into the skillet and cook, stirring gently, until they just begin to set.
5. Add the cooked chorizo back to the skillet with the eggs, then sprinkle in the shredded cheese, diced tomatoes, and onions. Continue to cook, stirring occasionally, until the eggs are fully set and the cheese has melted.
6. Garnish with fresh cilantro and serve immediately.

Keto Mexican Chorizo Scramble is the perfect combination of spicy chorizo and creamy scrambled eggs, making it a rich and flavorful meal to start your day. The spices in the chorizo bring a bold, savory flavor that pairs wonderfully with the smooth texture of the eggs. With the addition of cheese and fresh cilantro, this dish offers a satisfying breakfast or brunch option that’s high in protein and low in carbs. It’s a quick, easy, and delicious way to enjoy the flavors of Mexico while sticking to your keto diet. Whether enjoyed alone or with a side of avocado, this scramble is sure to become a Friday favorite.

Keto Mexican Zucchini Boats

Keto Mexican Zucchini Boats are a fun and healthy twist on traditional stuffed peppers, featuring tender zucchini halves loaded with a savory Mexican filling of seasoned ground beef, cheese, and fresh toppings. This low-carb dish is baked until the zucchini is perfectly tender and the cheese melts beautifully. It’s a perfect Friday dinner option for anyone craving a delicious and satisfying Mexican-inspired meal without the carbs.

Ingredients:

• 4 medium zucchinis
• 1 lb ground beef
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1/2 cup shredded cheddar cheese
• 1/4 cup salsa
• 1/4 cup sour cream
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the centers with a spoon, leaving a hollowed-out “boat” shape. Place the zucchini boats in a baking dish.
3. In a skillet over medium heat, cook the ground beef until browned, breaking it into small pieces. Add the diced onion and garlic, cooking until softened, about 5 minutes.
4. Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes, then remove from heat.
5. Fill the zucchini boats with the ground beef mixture, pressing it down gently to pack it in. Top with shredded cheddar cheese.
6. Bake the zucchini boats for 15-20 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
7. Top with a dollop of sour cream, a spoonful of salsa, and fresh cilantro before serving.

Keto Mexican Zucchini Boats offer a delightful combination of tender zucchini, seasoned ground beef, and melted cheese, making them a perfect keto-friendly substitute for traditional tacos. The added salsa and sour cream provide a creamy, tangy contrast to the rich filling, while the fresh cilantro adds a burst of freshness. This dish is easy to prepare, full of flavor, and low in carbs, making it an ideal choice for your Friday night dinner. Plus, it’s a great way to sneak in some extra veggies while enjoying the bold flavors of Mexican cuisine.

Keto Mexican Chicken Tortilla Soup

Keto Mexican Chicken Tortilla Soup brings all the familiar comforting flavors of the classic dish without the carbs from tortillas. This version uses chicken, a flavorful broth, and plenty of Mexican spices to create a rich and hearty soup. Topped with crispy homemade low-carb tortilla strips, avocado, cheese, and sour cream, this soup is the perfect way to warm up on a chilly Friday evening.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups chicken broth
• 1 tbsp olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 1/2 cup shredded cheddar cheese
• 1 avocado, diced
• 1/4 cup sour cream
• Low-carb tortilla strips (made by cutting keto-friendly tortillas into strips and baking at 375°F for 5-7 minutes)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic and cook until softened, about 3 minutes.
2. Add the diced tomatoes, chicken broth, chili powder, cumin, paprika, garlic powder, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld together.
3. Add the shredded chicken to the soup and cook for an additional 5 minutes, allowing it to warm through.
4. To serve, ladle the soup into bowls. Top with shredded cheddar cheese, diced avocado, a dollop of sour cream, and homemade low-carb tortilla strips.
5. Garnish with fresh cilantro, if desired, and enjoy!

Keto Mexican Chicken Tortilla Soup is a hearty, flavorful dish that delivers all the comfort of the traditional soup without the carbs. The savory broth, tender shredded chicken, and Mexican spices create a rich base, while the toppings of cheese, avocado, and sour cream elevate the dish with added creaminess and freshness. The homemade low-carb tortilla strips provide the perfect crispy crunch to complete the experience. This soup is an excellent Friday night dinner that’s both filling and satisfying, perfect for anyone on a keto diet looking to enjoy a Mexican-inspired comfort food classic.

Keto Mexican Chicken Fajita Skillet

Keto Mexican Chicken Fajita Skillet is a quick and flavorful one-pan dish made with tender chicken, colorful bell peppers, onions, and a mix of Mexican spices. The chicken is seared until golden and the vegetables are cooked to tender perfection, all tossed in a savory fajita seasoning that creates a zesty, satisfying meal. This dish is ideal for a busy Friday night when you want a low-carb, keto-friendly meal that’s packed with flavor.

Ingredients:

• 1 lb chicken breast, sliced into strips
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 onion, sliced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 1/4 cup shredded cheddar cheese (optional)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 6-7 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the sliced bell peppers and onions. Cook for about 5-6 minutes, or until the vegetables are tender and slightly charred.
3. Sprinkle the chili powder, cumin, paprika, garlic powder, salt, and pepper over the vegetables and stir to combine.
4. Return the cooked chicken to the skillet and toss everything together until well coated and heated through.
5. If desired, sprinkle shredded cheddar cheese over the top and let it melt for 1-2 minutes.
6. Garnish with fresh cilantro and serve with lime wedges on the side.

Keto Mexican Chicken Fajita Skillet is an easy-to-make, flavor-packed dish that delivers all the best tastes of fajitas without the carbs. The combination of tender chicken, colorful vegetables, and bold spices creates a dish that is both healthy and satisfying. Whether you serve it on its own or with a side of avocado or sour cream, this skillet meal makes for the perfect keto-friendly Friday dinner. It’s quick, full of flavor, and guaranteed to be a crowd-pleaser!

Keto Mexican Shrimp Tacos (Lettuce Wraps)

Keto Mexican Shrimp Tacos in lettuce wraps are a light yet flavorful alternative to traditional taco shells. With seasoned shrimp, fresh toppings, and a creamy avocado sauce, these tacos are bursting with the vibrant flavors of Mexican cuisine while staying low-carb and keto-friendly. This dish is perfect for a healthy Friday meal that’s both satisfying and refreshing, ideal for anyone looking for a light yet filling dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp paprika
• Salt and pepper, to taste
• 8 large lettuce leaves (romaine or butter lettuce work best)
• 1 avocado, diced
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 cup cilantro, chopped
• 1 small red onion, diced
• 1 small tomato, diced
• Lime wedges, for garnish

Instructions:

1. In a bowl, toss the shrimp with olive oil, chili powder, cumin, paprika, salt, and pepper. Set aside for 10 minutes to marinate.
2. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until they are pink and cooked through.
3. While the shrimp are cooking, prepare the avocado sauce by blending the diced avocado, sour cream, lime juice, and chopped cilantro in a small bowl. Stir until smooth.
4. To assemble, place 2-3 shrimp in each lettuce leaf. Top with diced tomato, red onion, and a generous dollop of avocado sauce.
5. Garnish with additional cilantro and a squeeze of lime juice.

These Keto Mexican Shrimp Tacos in lettuce wraps are a perfect light yet delicious meal for a Friday night. The shrimp are perfectly seasoned, providing a burst of flavor, while the fresh avocado sauce and crunchy lettuce wraps offer a satisfying contrast. The taco toppings add freshness and tang, while keeping the dish low-carb and keto-friendly. This recipe is quick to make, customizable, and perfect for anyone looking for a healthy twist on tacos!

Note: More recipes are coming soon!