50+ Healthy and Flavorful Friday Low Sodium Mexican Recipes Perfect for Your Fiesta

Craving delicious Mexican food without compromising your health? Look no further!

Mexican cuisine is known for its bold and vibrant flavors, but it can often be high in sodium due to ingredients like salt, cheese, and canned products.

Whether you’re managing a low-sodium diet for health reasons or just want to make healthier choices, we’ve got you covered.

This collection of 50+ Friday Low Sodium Mexican Recipes is perfect for adding spice to your weekend without the extra salt.

From zesty fajitas to creamy guacamole, each recipe is thoughtfully crafted to deliver maximum flavor while keeping sodium levels in check.

These dishes are ideal for Friday family dinners, casual get-togethers, or meal prepping for a flavorful week ahead.

Dive into a world of low-sodium delights that keep the heart happy and the taste buds thrilled!

50+ Healthy and Flavorful Friday Low Sodium Mexican Recipes Perfect for Your Fiesta

Eating healthy doesn’t mean sacrificing flavor, and this collection of 50+ Friday Low Sodium Mexican Recipes proves just that.

From hearty soups to crispy tacos and irresistible desserts, each recipe is packed with authentic Mexican flair while staying mindful of sodium intake.

Whether you’re hosting a Friday fiesta or simply treating yourself to a wholesome meal, these recipes make it easy to enjoy your favorite cuisine guilt-free.

So, grab your apron, stock up on fresh ingredients, and get ready to whip up some low-sodium magic in your kitchen.

Remember, healthy eating can be deliciously fun—especially when it’s inspired by the vibrant tastes of Mexico!

Low Sodium Chicken Enchiladas

These Low Sodium Chicken Enchiladas are a perfect dish for those looking to enjoy the delicious flavors of Mexican cuisine while keeping sodium levels in check. The chicken is seasoned with a homemade, low-sodium spice mix and wrapped in corn tortillas, then topped with a flavorful, homemade enchilada sauce. This dish is both satisfying and heart-healthy without sacrificing taste.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 cup low-sodium chicken broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes (no salt added)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 10 corn tortillas
• 1 cup reduced-fat shredded cheese (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a saucepan, heat olive oil over medium heat. Add onions and garlic, cooking until soft and fragrant, about 3 minutes.
3. Add the crushed tomatoes, chicken broth, cumin, chili powder, and smoked paprika to the pan. Let it simmer for 10-15 minutes to blend the flavors and thicken the sauce.
4. While the sauce simmers, warm the tortillas in the oven or on a skillet to make them pliable.
5. Shred the cooked chicken and place a small amount in the center of each tortilla. Roll them up and place them seam-side down in a baking dish.
6. Pour the homemade enchilada sauce over the tortillas. Top with cheese if desired.
7. Bake for 20 minutes or until the cheese is melted and bubbly.
8. Garnish with fresh cilantro and serve with a side of low-sodium guacamole or a simple salad.

These Low Sodium Chicken Enchiladas offer a healthy, flavorful alternative to the traditional, sodium-packed versions. The homemade enchilada sauce provides a rich, authentic taste without the excess salt, and the chicken stays tender and juicy. It’s a comforting dish perfect for family dinners or meal prep for the week. You can easily modify this recipe to include other vegetables or toppings to make it even more personalized to your preferences.

Low Sodium Mexican Street Corn (Elote)

This Low Sodium Mexican Street Corn, or “Elote,” is a lighter version of the beloved street food. Traditionally made with butter, mayo, and cheese, this recipe uses Greek yogurt and a sprinkle of chili powder to maintain the authentic flavors without overwhelming sodium. The corn is grilled to perfection and topped with a tangy and creamy dressing for a mouthwatering treat.

Ingredients:

• 4 ears of corn, husked
• 1/2 cup plain Greek yogurt
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 2 tablespoons crumbled cotija cheese (optional, for a light touch)
• Fresh cilantro, chopped (for garnish)
• Fresh lime wedges for serving

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Grill the corn on all sides, turning occasionally until the kernels are charred and cooked through, about 10-15 minutes.
3. In a small bowl, mix the Greek yogurt, lime juice, chili powder, and garlic powder.
4. Once the corn is grilled, brush each ear generously with the yogurt mixture.
5. Sprinkle a small amount of crumbled cotija cheese over each ear of corn, if using.
6. Garnish with fresh cilantro and serve with lime wedges for an extra burst of freshness.

This Low Sodium Mexican Street Corn (Elote) delivers all the classic flavors without the usual overload of sodium. The Greek yogurt serves as a creamy and healthy alternative to mayo, providing a smooth texture and a tangy taste that complements the sweetness of the corn. The touch of chili powder gives it the signature spice of traditional elote while keeping the sodium low. This dish is perfect for a summer barbecue or as a fun side to any Mexican-inspired meal.

Low Sodium Mexican Rice

This Low Sodium Mexican Rice is a flavorful side dish made with fresh ingredients like tomatoes, garlic, and onions. It’s the perfect complement to any Mexican meal, providing that rich, savory taste without any added salt. The cumin and chili powder give the rice an authentic taste while keeping it light and heart-healthy.

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 small tomato, diced
• 1 1/2 cups low-sodium chicken broth
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Fresh cilantro for garnish

Instructions:

1. Rinse the rice under cold water until the water runs clear.
2. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3 minutes.
3. Add the diced tomato and cook for another 2 minutes until the tomato softens.
4. Stir in the rice, cumin, and chili powder, allowing the rice to toast slightly for about 2 minutes.
5. Add the chicken broth to the rice, bring to a boil, then reduce the heat to low. Cover and cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
6. Remove from heat and let it sit, covered, for 5 minutes.
7. Fluff the rice with a fork and garnish with fresh cilantro before serving.

This Low Sodium Mexican Rice is a delicious and simple side dish that pairs perfectly with any Mexican meal, offering rich flavor without the excess sodium. The homemade seasoning blend of cumin and chili powder provides an authentic taste while keeping the dish heart-healthy. This rice is a versatile option that can be enjoyed as a side or used as a base for burritos and bowls, making it a staple in low-sodium Mexican cooking.

Low Sodium Fish Tacos with Cabbage Slaw

These Low Sodium Fish Tacos with Cabbage Slaw are a refreshing and healthy alternative to the traditional fish taco. The fish is seasoned with a homemade low-sodium spice mix, grilled to perfection, and topped with a crisp cabbage slaw. The combination of tender fish, tangy slaw, and a light corn tortilla creates a satisfying dish that’s full of flavor without the added salt.

Ingredients:

• 4 white fish fillets (tilapia, cod, or your choice)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 cup shredded cabbage
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• 1 tablespoon apple cider vinegar
• 8 small corn tortillas
• Salsa (optional, for serving)

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Mix the chili powder, cumin, and garlic powder in a small bowl. Rub the spice mixture evenly over both sides of the fish fillets.
3. Brush the grill with olive oil and cook the fish fillets for about 3-4 minutes per side, or until fully cooked and flaky.
4. While the fish cooks, prepare the slaw by mixing the shredded cabbage, cilantro, lime juice, and apple cider vinegar in a bowl. Toss to combine.
5. Warm the corn tortillas on the grill or in a skillet for about 1 minute per side.
6. Once the fish is cooked, break it into pieces and place it on the tortillas. Top with the cabbage slaw and a spoonful of salsa if desired.
7. Serve with additional lime wedges on the side.

These Low Sodium Fish Tacos offer a light, zesty, and delicious meal that’s perfect for a healthy weeknight dinner or weekend gathering. The homemade spice mix adds a depth of flavor to the fish, while the crunchy cabbage slaw provides a fresh contrast. These tacos are a great way to enjoy Mexican-inspired flavors without the added sodium, and they’re easy to prepare and customize with your favorite toppings.

Low Sodium Beef and Bean Burritos

Low Sodium Beef and Bean Burritos are a filling and flavorful dish that provides the savory satisfaction of a hearty burrito while keeping the sodium levels low. The seasoned lean beef, combined with black beans and fresh vegetables, is wrapped in a soft tortilla for a wholesome and balanced meal. This recipe is perfect for meal prep or a quick dinner.

Ingredients:

• 1 lb lean ground beef
• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground pepper
• 1/2 cup low-sodium beef broth
• 6 whole-wheat flour tortillas
• 1/2 cup shredded lettuce
• 1 medium tomato, chopped
• 1/4 cup reduced-fat sour cream (optional)
• Salsa (optional, for serving)

Instructions:

1. In a large skillet, cook the ground beef over medium heat, breaking it apart with a spoon. Once browned, drain any excess fat.
2. Add the chopped onion and minced garlic to the skillet and cook for 3-4 minutes until softened.
3. Stir in the cumin, chili powder, paprika, and ground pepper. Add the black beans and beef broth to the skillet, and bring to a simmer. Let the mixture cook for another 5-7 minutes until heated through and the flavors meld.
4. Warm the tortillas in a dry skillet or microwave.
5. To assemble the burritos, place a spoonful of the beef and bean mixture in the center of each tortilla. Top with shredded lettuce, chopped tomato, and a dollop of sour cream if desired.
6. Roll up the tortillas to enclose the filling, folding in the sides as you go.
7. Serve with salsa on the side, if desired.

These Low Sodium Beef and Bean Burritos are a satisfying and healthy alternative to traditional burritos that are often loaded with salt. The lean beef and black beans provide protein and fiber, while the fresh vegetables and whole-wheat tortillas add essential nutrients. This dish is versatile, allowing you to add other toppings or even switch the beef for chicken or turkey for different variations. Whether you’re preparing dinner for the family or packing lunches for the week, these burritos are a delicious and nutritious option.

Low Sodium Guacamole with Baked Tortilla Chips

This Low Sodium Guacamole with Baked Tortilla Chips is the perfect snack or appetizer that’s both fresh and flavorful. The creamy avocado mixed with lime, garlic, and cilantro is paired with crispy homemade tortilla chips that are baked instead of fried, keeping this dish light and healthy. It’s the perfect way to enjoy a classic Mexican dip while watching your sodium intake.

Ingredients:
For the Guacamole:

• 2 ripe avocados, mashed
• 1 small tomato, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 clove garlic, minced
• Fresh ground black pepper to taste

For the Baked Tortilla Chips:

• 6 small corn tortillas
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• Fresh ground black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. To make the chips, cut the corn tortillas into wedges. Arrange them in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with cumin and black pepper. Toss to coat evenly.
3. Bake for 10-12 minutes, or until the chips are crispy and lightly golden, flipping halfway through.
4. While the chips are baking, make the guacamole. In a medium bowl, mash the avocados with a fork. Add the chopped tomato, red onion, cilantro, lime juice, and garlic. Mix well and season with black pepper to taste.
5. Serve the guacamole with the homemade baked tortilla chips.

This Low Sodium Guacamole with Baked Tortilla Chips is a guilt-free way to indulge in a Mexican-inspired snack. The guacamole is fresh and creamy, with the perfect balance of flavors from the lime, cilantro, and garlic. The baked tortilla chips are a healthy alternative to store-bought chips, giving you that satisfying crunch without all the added sodium and preservatives. It’s a perfect appetizer for parties, a healthy snack for movie nights, or a refreshing addition to any meal.

Low Sodium Chicken Fajitas

These Low Sodium Chicken Fajitas are bursting with flavor, featuring tender strips of chicken breast, sautéed bell peppers, and onions, all seasoned with a homemade low-sodium fajita spice mix. Served in soft tortillas with fresh lime, these fajitas are a healthy and satisfying way to enjoy a Mexican favorite without the added sodium. Perfect for a quick weeknight dinner or a fun family meal.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground coriander
• 8 small whole-wheat tortillas
• Fresh lime wedges, for serving
• Fresh cilantro, for garnish

Instructions:

1. In a small bowl, combine chili powder, cumin, garlic powder, paprika, black pepper, and coriander. Set aside.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced chicken and season with half of the spice mix. Cook for 5-7 minutes, or until the chicken is cooked through and browned.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the remaining tablespoon of olive oil and the sliced bell peppers and onions. Sauté for 3-4 minutes until the vegetables are tender but still crisp.
4. Return the chicken to the skillet and sprinkle with the remaining spice mix. Stir to combine and cook for an additional 2 minutes, allowing the flavors to meld together.
5. Warm the tortillas in a dry skillet or microwave for 1-2 minutes.
6. Serve the chicken and vegetable mixture on the tortillas, garnished with fresh cilantro and lime wedges.

These Low Sodium Chicken Fajitas are a delicious and healthier version of the classic dish, with all the vibrant flavors of traditional fajitas but without the excessive sodium. The homemade spice blend gives the chicken and vegetables a bold kick, while the fresh lime and cilantro add a burst of freshness. This recipe is quick to make and easily adaptable, whether you prefer your fajitas with additional toppings like guacamole or salsa or as a simple, flavorful meal. Perfect for meal prep or a fun family dinner!

Low Sodium Black Bean and Corn Salad

This Low Sodium Black Bean and Corn Salad is a vibrant, nutrient-packed dish that brings together the flavors of Mexican cuisine in a light and refreshing way. Loaded with fiber and protein from black beans and corn, this salad is seasoned with lime, garlic, and cumin, making it a perfect side dish or a light meal for lunch or dinner. With no added salt, this salad lets the natural flavors shine.

Ingredients:

• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon cumin
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions:

1. In a large mixing bowl, combine the black beans, corn, diced bell pepper, and red onion.
2. In a small bowl, whisk together the olive oil, lime juice, cumin, black pepper, and garlic powder.
3. Pour the dressing over the salad mixture and toss to combine, ensuring the ingredients are evenly coated.
4. Add the fresh cilantro and give the salad one final toss.
5. Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld together.

This Low Sodium Black Bean and Corn Salad is a perfect dish for anyone looking for a fresh, healthy option with bold flavors. The combination of black beans, corn, and crunchy vegetables is filling and satisfying, while the lime and cumin provide a deliciously tangy, smoky kick. This salad can be served as a side dish for tacos or grilled meats, or as a light main course when paired with avocado or a small portion of quinoa. It’s easy to make and incredibly versatile for any occasion.

Low Sodium Taco Salad

This Low Sodium Taco Salad brings all the flavors of a traditional taco but in a lighter, healthier form. Made with lean ground turkey, fresh vegetables, and a homemade taco seasoning blend, this salad is topped with a light dressing and served on a bed of crisp lettuce. Perfect for those who want to enjoy a Mexican-inspired meal without the excess sodium.

Ingredients:
For the Salad:

• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 4 cups romaine lettuce, chopped
• 1 tomato, diced
• 1/4 cup red onion, diced
• 1/2 cup shredded reduced-fat cheese (optional)
• 1/2 cup reduced-fat sour cream (optional)
• 1/2 cup salsa (optional)

For the Dressing:

• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon black pepper

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the ground turkey and cook until browned and cooked through, breaking it up with a spoon as it cooks.
2. Add the chili powder, cumin, garlic powder, and smoked paprika to the turkey, stirring to coat. Cook for another 2-3 minutes to allow the spices to meld with the meat.
3. In a small bowl, whisk together lime juice, olive oil, Dijon mustard, and black pepper to create the dressing.
4. In a large salad bowl, combine the chopped lettuce, diced tomato, and red onion. Add the cooked turkey mixture on top.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Top with optional shredded cheese, sour cream, and salsa, if desired.

This Low Sodium Taco Salad is a flavorful and satisfying alternative to traditional tacos, combining all the familiar tastes in a lighter, healthier format. The ground turkey provides lean protein, while the fresh vegetables add crunch and nutrients. The homemade seasoning blend ensures the salad is packed with flavor without the added sodium. This dish is perfect for a quick, easy dinner or for meal prepping, and you can customize it with your favorite toppings for added variety. Enjoy a healthy taco night with this delicious recipe!

Low Sodium Shrimp Tacos with Avocado Salsa

These Low Sodium Shrimp Tacos are a seafood lover’s dream. Juicy, tender shrimp are seasoned with a homemade spice blend and served in soft tortillas, topped with a creamy avocado salsa for a burst of flavor. With no added salt and plenty of fresh, healthy ingredients, this dish is a guilt-free way to enjoy the bold flavors of Mexican cuisine.

Ingredients:
For the Shrimp:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper

For the Avocado Salsa:

• 1 avocado, diced
• 1 small tomato, diced
• 1/4 red onion, finely chopped
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped

For Serving:

• 8 small corn or whole-wheat tortillas
• Lime wedges

Instructions:

1. In a bowl, toss the shrimp with olive oil, smoked paprika, chili powder, cumin, garlic powder, and black pepper. Set aside to marinate for 10 minutes.
2. Heat a skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until they are pink and opaque.
3. In a separate bowl, combine avocado, tomato, red onion, lime juice, and cilantro to make the avocado salsa.
4. Warm the tortillas in a dry skillet or microwave for 1-2 minutes.
5. Serve the shrimp in the tortillas, topped with avocado salsa and lime wedges on the side.

These Low Sodium Shrimp Tacos are light, flavorful, and easy to make. The smoky, spiced shrimp pair perfectly with the creamy avocado salsa, creating a balanced and satisfying dish. Ideal for a quick dinner or a casual gathering, these tacos are sure to become a household favorite for anyone looking to enjoy a healthier twist on a classic.

Low Sodium Enchilada Casserole

This Low Sodium Enchilada Casserole combines layers of soft tortillas, spiced ground turkey, black beans, and a rich homemade tomato-based sauce. With reduced sodium and plenty of bold Mexican flavors, this casserole is a comforting and hearty meal that’s perfect for feeding a crowd or meal prepping for the week.

Ingredients:

• 1 lb ground turkey
• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 can (15 oz) no-salt-added tomato sauce
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 8 small corn tortillas
• 1/2 cup shredded reduced-fat cheese (optional)
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the ground turkey and cook until browned. Stir in chili powder, cumin, smoked paprika, garlic powder, and onion powder.
3. Add the tomato sauce and black beans to the skillet. Stir to combine and let simmer for 5 minutes.
4. In a baking dish, layer 4 tortillas, followed by half the meat mixture. Repeat with another layer of tortillas and the remaining meat mixture. Top with shredded cheese if desired.
5. Bake for 20 minutes, or until the casserole is bubbling and heated through.
6. Garnish with fresh cilantro and serve hot.

This Low Sodium Enchilada Casserole is a satisfying, one-dish meal that delivers all the flavors of traditional enchiladas without the excessive sodium. The layers of tortillas and spiced turkey blend beautifully with the homemade sauce, creating a meal that’s both hearty and wholesome. Whether it’s a weeknight dinner or a meal prep solution, this casserole is a go-to recipe for anyone craving Mexican comfort food with a healthier twist.

Low Sodium Mexican Rice Bowl

This Low Sodium Mexican Rice Bowl is a versatile and nutrient-packed dish featuring fluffy brown rice, black beans, fresh vegetables, and a zesty lime dressing. Perfect for lunch or dinner, this recipe combines wholesome ingredients with bold Mexican flavors, all without adding extra salt. It’s a customizable, colorful meal that’s as delicious as it is healthy.

Ingredients:

• 1 cup cooked brown rice
• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1 red bell pepper, diced
• 1/2 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper

Instructions:

1. In a large mixing bowl, combine the cooked brown rice, black beans, corn, and red bell pepper.
2. In a small bowl, whisk together olive oil, lime juice, cumin, garlic powder, and black pepper to make the dressing.
3. Pour the dressing over the rice mixture and toss to coat evenly.
4. Divide the rice mixture into bowls and top with sliced avocado and fresh cilantro.
5. Serve immediately, or refrigerate for up to 2 days as a meal prep option.

This Low Sodium Mexican Rice Bowl is a flavorful, balanced meal that’s both easy to prepare and packed with nutrition. The combination of rice, beans, and vegetables makes it hearty and satisfying, while the lime dressing adds a tangy, zesty kick. Perfect for a quick dinner or a healthy packed lunch, this rice bowl is a delicious way to enjoy the tastes of Mexico without the added sodium.

Low Sodium Chicken Fajita Bowl

This Low Sodium Chicken Fajita Bowl combines tender chicken strips with sautéed peppers and onions, served over a bed of rice and topped with fresh avocado and cilantro. Packed with bold fajita flavors and without the extra salt, this dish offers a healthy and satisfying option for a quick and delicious meal.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 cups cooked brown or white rice
• 1/2 avocado, sliced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add chicken strips and season with smoked paprika, cumin, chili powder, garlic powder, and black pepper. Cook for 5-7 minutes until fully cooked. Remove from the skillet and set aside.
2. Add the remaining olive oil to the skillet. Sauté the peppers and onions until softened, about 5 minutes.
3. In a bowl, layer cooked rice, chicken, sautéed vegetables, and avocado slices.
4. Garnish with fresh cilantro and serve with lime wedges on the side.

This Low Sodium Chicken Fajita Bowl is a hearty and nutritious meal that’s easy to prepare and full of flavor. The combination of seasoned chicken, vibrant vegetables, and creamy avocado makes it a wholesome and delicious choice for a quick weeknight dinner.

Low Sodium Mexican Bean Soup

This Low Sodium Mexican Bean Soup is a comforting and hearty dish made with black beans, tomatoes, and a medley of vegetables, spiced to perfection. It’s a warm and satisfying meal that’s perfect for cooler evenings or whenever you’re craving a nourishing bowl of Mexican-inspired goodness.

Ingredients:

• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 can (15 oz) no-salt-added diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 small onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion, carrot, and celery until softened, about 5 minutes.
2. Add garlic, cumin, smoked paprika, chili powder, and black pepper. Cook for 1 minute until fragrant.
3. Stir in black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

This Low Sodium Mexican Bean Soup is a warm and flavorful option for a cozy meal. With its rich blend of spices and hearty ingredients, it’s a satisfying dish that’s both easy to make and packed with nutrients.

Low Sodium Veggie Quesadillas

These Low Sodium Veggie Quesadillas are loaded with colorful vegetables, melty cheese, and plenty of flavor—all without added salt. They’re a quick, customizable meal perfect for lunch, dinner, or even a snack, offering a healthy twist on a classic Mexican favorite.

Ingredients:

• 1 cup sliced mushrooms
• 1 cup diced zucchini
• 1 cup diced bell peppers (red, green, or yellow)
• 1/4 cup diced red onion
• 1 tablespoon olive oil
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 4 whole-wheat tortillas
• 1/2 cup shredded reduced-fat cheese
• Fresh salsa or guacamole for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté mushrooms, zucchini, bell peppers, and onion until tender, about 5-7 minutes. Season with smoked paprika, cumin, garlic powder, and black pepper.
2. Place a tortilla in a clean skillet over medium heat. Sprinkle half the cheese on one side, add sautéed vegetables, and top with the remaining cheese. Fold the tortilla in half.
3. Cook for 2-3 minutes on each side until the tortilla is golden and the cheese is melted. Repeat with the other tortillas.
4. Slice into wedges and serve with fresh salsa or guacamole.

These Low Sodium Veggie Quesadillas are a delicious, easy-to-make option that’s perfect for any time of day. Packed with vibrant vegetables and gooey cheese, they’re a great way to enjoy a satisfying meal without compromising on health.

Note: More recipes are coming soon!