25+ Flavorful Friday Paleo Mexican Recipes Enjoy Your Next Night

Embracing a Paleo lifestyle doesn’t mean sacrificing flavor, especially when it comes to the vibrant and zesty world of Mexican cuisine.

By focusing on fresh, whole ingredients and steering clear of grains, legumes, and dairy, you can enjoy a multitude of delicious Mexican-inspired dishes that align with Paleo principles.

Whether you’re planning a festive Friday meal or simply craving the rich flavors of Mexico, these recipes offer a delightful culinary experience.

25+ Flavorful Friday Paleo Mexican Recipes Enjoy Your Next Night

Integrating Paleo principles into Mexican cuisine allows you to indulge in the rich, bold flavors of traditional dishes while maintaining a health-conscious approach.

These 25+ recipes offer a diverse array of options, from appetizers to main courses and even desserts, ensuring that your Friday meals are both satisfying and aligned with your dietary preferences.

So, gather your ingredients, fire up the stove, and embark on a culinary journey that brings the heart of Mexico to your table, all while staying true to your Paleo lifestyle.

Paleo Mexican Chicken Lettuce Wraps

These Paleo Mexican Chicken Lettuce Wraps are a perfect combination of savory and fresh, offering a low-carb alternative to traditional tacos. Tender, spiced chicken is wrapped in crisp lettuce leaves, adding a refreshing crunch that complements the bold, zesty Mexican flavors. With no tortillas or grains involved, these wraps are both keto and paleo-friendly, making them a fantastic option for a low-carb lunch.

Ingredients:

• 2 chicken breasts, shredded
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup diced onions
• 1/4 cup diced tomatoes
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced
• Romaine lettuce leaves, for wrapping
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a pan over medium heat. Add the shredded chicken, chili powder, cumin, paprika, garlic powder, salt, and pepper. Stir to combine and cook for 5-7 minutes until the chicken is heated through and coated in the spices.
2. Remove from heat and set aside.
3. Prepare the lettuce leaves by washing and drying them thoroughly.
4. Assemble the wraps by placing a few spoonfuls of the spiced chicken mixture onto each lettuce leaf.
5. Top with diced onions, tomatoes, avocado slices, and cilantro.
6. Squeeze fresh lime juice over the wraps before serving.

These Paleo Mexican Chicken Lettuce Wraps are an excellent way to enjoy traditional Mexican flavors without the carbs. They are quick to prepare, full of protein, and packed with nutrients. The crunch of lettuce and the freshness of avocado bring the perfect balance to the dish, making them a satisfying and healthy lunch option that everyone will love.

Paleo Beef and Zucchini Fajita Skillet

This Paleo Beef and Zucchini Fajita Skillet brings together tender strips of beef, sautéed zucchini, and colorful bell peppers in a savory, Mexican-inspired dish. Perfect for those following a low-carb or keto lifestyle, this dish is both hearty and healthy, with the right mix of protein and vegetables. The spices used are typical of fajitas, offering a delightful flavor profile while remaining completely Paleo and gluten-free.

Ingredients:

• 1 lb flank steak or skirt steak, sliced into thin strips
• 2 zucchinis, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the sliced beef and cook for 3-4 minutes until browned. Remove from the skillet and set aside.
3. In the same skillet, add the zucchini and bell peppers. Sauté for 5-6 minutes until the vegetables are tender but still crisp.
4. Add the beef back into the skillet, followed by cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper. Stir to combine.
5. Cook for an additional 2-3 minutes to let the flavors meld together.
6. Garnish with fresh cilantro and serve with lime wedges for added zest.

This Beef and Zucchini Fajita Skillet is a simple yet flavorful dish that delivers the bold Mexican flavors we crave, minus the carbs. The combination of juicy beef, sautéed veggies, and aromatic spices creates a satisfying meal that’s perfect for lunch. Not only does it taste amazing, but it’s also full of nutrients to keep you energized throughout the day.

Paleo Mexican Cauliflower Rice with Grilled Shrimp

This Paleo Mexican Cauliflower Rice with Grilled Shrimp is a low-carb, keto-friendly dish packed with flavors of Mexico. Cauliflower rice acts as a substitute for traditional rice, making it the perfect base for a hearty meal without the carbs. Topped with perfectly grilled shrimp and a tangy cilantro-lime dressing, this dish is both satisfying and refreshing, ideal for a light yet fulfilling lunch.

Ingredients:

• 1 medium head of cauliflower, grated into rice-sized pieces
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/2 cup diced onions
• 1/2 cup diced tomatoes
• Salt and pepper to taste
• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil (for shrimp)
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Start by grilling the shrimp: Toss the shrimp with olive oil, chili powder, paprika, salt, and pepper. Grill over medium heat for 2-3 minutes per side until they are pink and fully cooked.
2. In a large pan, heat olive oil over medium heat. Add the grated cauliflower and sauté for 5-6 minutes until tender, stirring occasionally.
3. Add the cumin, chili powder, diced onions, tomatoes, salt, and pepper to the cauliflower rice. Stir to combine and cook for an additional 3-4 minutes until everything is heated through.
4. Serve the cauliflower rice in bowls, topping with grilled shrimp and a squeeze of lime juice.
5. Garnish with fresh cilantro for added flavor and color.

This Paleo Mexican Cauliflower Rice with Grilled Shrimp is the ultimate low-carb lunch, offering a delicious and nutritious alternative to traditional Mexican rice dishes. The cauliflower rice is light yet filling, while the grilled shrimp adds a burst of protein. Together, they create a perfect balance of flavors and textures, making this dish an ideal choice for those following a paleo or keto diet.

Paleo Mexican Pork Carnitas

Paleo Mexican Pork Carnitas are a flavorful and tender dish that’s perfect for any low-carb or keto meal. Slow-cooked to perfection, the pork is seasoned with traditional Mexican spices and then shredded for a melt-in-your-mouth texture. Serve these carnitas over a bed of cauliflower rice or in lettuce wraps for a healthy, paleo-friendly lunch that’s full of bold flavors.

Ingredients:

• 2 lbs pork shoulder, trimmed and cut into chunks
• 1 tablespoon olive oil
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 orange, juiced
• 1 lime, juiced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Instructions:

1. In a large pot or slow cooker, heat olive oil over medium-high heat. Brown the pork chunks on all sides for about 5 minutes.
2. Add the quartered onion, smashed garlic, orange juice, lime juice, cumin, chili powder, oregano, cinnamon, cloves, salt, and pepper. Stir to combine.
3. Cover and cook on low heat for 6-8 hours or until the pork is tender and easily shreds.
4. Once cooked, remove the pork from the pot and shred it using two forks.
5. Serve the carnitas in lettuce wraps or over cauliflower rice. Garnish with fresh cilantro and a squeeze of lime.

These Paleo Mexican Pork Carnitas are incredibly flavorful and versatile. The slow-cooked pork is infused with aromatic spices, making it a delicious, hearty option for lunch. The dish is simple to prepare but packed with authentic Mexican flavor. Whether served in lettuce wraps or over cauliflower rice, it’s a satisfying, low-carb choice that will keep you full and energized throughout the day.

Paleo Mexican Stuffed Bell Peppers

Paleo Mexican Stuffed Bell Peppers are a delicious, low-carb lunch option that combines the rich flavors of Mexican cuisine with a healthy twist. Colorful bell peppers are stuffed with a flavorful mixture of ground beef, cauliflower rice, and spices, then baked to perfection. This dish is perfect for those following a keto or paleo diet, providing a satisfying and nutrient-dense meal in one simple, oven-baked package.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef (or turkey)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup cauliflower rice
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/4 cup diced tomatoes
• Lime wedges, for serving

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large pan over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes until softened.
3. Add the ground beef to the pan and cook until browned, breaking it up as it cooks.
4. Stir in the cauliflower rice, cumin, chili powder, paprika, salt, and pepper. Cook for 5-6 minutes until everything is combined and the cauliflower rice is tender.
5. Remove from heat and stir in fresh cilantro and diced tomatoes.
6. Stuff the bell peppers with the beef mixture, packing it in tightly.
7. Place the stuffed peppers in a baking dish and bake for 25-30 minutes until the peppers are tender.
8. Serve with lime wedges on the side for an extra burst of flavor.

These Paleo Mexican Stuffed Bell Peppers are a great way to enjoy a low-carb Mexican-inspired meal without sacrificing flavor. The combination of ground beef, cauliflower rice, and spices fills the bell peppers with savory goodness, and the freshness of lime and cilantro adds a refreshing touch. They’re an easy, one-pan meal that’s perfect for lunch, offering a hearty, satisfying dish that aligns perfectly with a paleo or keto diet.

Paleo Mexican Shrimp Salad with Avocado

This Paleo Mexican Shrimp Salad with Avocado is a light, refreshing lunch option that’s full of bold flavors. Grilled shrimp are paired with a colorful mix of fresh vegetables, including avocado, tomatoes, and cucumbers, all tossed in a zesty lime dressing. The salad is both paleo and keto-friendly, offering a low-carb and nutrient-dense meal that’s as filling as it is flavorful.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4 cups mixed salad greens
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• Juice of 2 limes
• 2 tablespoons olive oil (for dressing)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the grill or grill pan over medium heat.
2. Toss the shrimp with olive oil, chili powder, cumin, salt, and pepper. Grill for 2-3 minutes per side until the shrimp are pink and cooked through.
3. In a large salad bowl, combine the mixed greens, diced avocado, cherry tomatoes, cucumber, and red onion.
4. In a small bowl, whisk together the lime juice and olive oil to create the dressing.
5. Add the grilled shrimp to the salad and drizzle with the lime dressing.
6. Garnish with fresh cilantro and serve immediately.

This Paleo Mexican Shrimp Salad with Avocado is a perfect lunch for a warm day or whenever you want a light but satisfying meal. The shrimp are bursting with flavor, while the fresh vegetables and avocado add texture and creaminess. The zesty lime dressing ties everything together, making each bite refreshing and full of vibrant Mexican-inspired flavors. It’s a great choice for anyone on a paleo or keto diet looking for a healthy, delicious lunch.

Paleo Mexican Chicken and Avocado Salad

This Paleo Mexican Chicken and Avocado Salad is a fresh and vibrant dish packed with lean protein, healthy fats, and a delightful mix of vegetables. Tender grilled chicken is combined with creamy avocado, crunchy bell peppers, and zesty lime for a light yet filling salad. Perfect for a low-carb or keto lunch, it offers a satisfying balance of flavors while staying true to paleo principles.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 4 cups mixed greens (spinach, arugula, etc.)
• 1 avocado, diced
• 1/2 red onion, thinly sliced
• 1 red bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• Juice of 1 lime
• 2 tablespoons olive oil (for dressing)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the grill or grill pan over medium heat. Rub the chicken breasts with olive oil, cumin, chili powder, salt, and pepper.
2. Grill the chicken for 6-8 minutes per side, until fully cooked and juices run clear. Let the chicken rest for a few minutes before slicing.
3. In a large bowl, combine the mixed greens, diced avocado, red onion, bell pepper, and cherry tomatoes.
4. Add the sliced chicken on top of the salad.
5. In a small bowl, whisk together lime juice and olive oil, then drizzle over the salad.
6. Garnish with fresh cilantro and serve immediately.

This Paleo Mexican Chicken and Avocado Salad is a light, flavorful meal that’s easy to prepare and packed with nutrients. The grilled chicken offers lean protein, while the avocado provides a creamy texture that balances the crunch of the veggies. The lime dressing adds a fresh burst of flavor, making this a satisfying and refreshing low-carb lunch for anyone on a keto or paleo diet.

Paleo Mexican Grilled Chicken Tacos in Lettuce Wraps

These Paleo Mexican Grilled Chicken Tacos in Lettuce Wraps are a healthy alternative to traditional tacos, offering all the flavor without the carbs. Grilled chicken is seasoned with traditional Mexican spices and served in crisp lettuce leaves, making them a perfect low-carb or keto-friendly lunch. Paired with a zesty homemade salsa, these wraps are full of bold Mexican flavors and are a great way to satisfy your taco cravings without the guilt.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• Salt and pepper to taste
• Romaine lettuce leaves, for wrapping
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• 1 avocado, sliced
• 1 tablespoon olive oil (for salsa)

Instructions:

1. Preheat the grill or grill pan over medium heat. Coat the chicken breasts with olive oil, chili powder, cumin, paprika, salt, and pepper.
2. Grill the chicken for 6-8 minutes per side until fully cooked. Let the chicken rest before slicing it into strips.
3. In a small bowl, combine diced tomatoes, red onion, cilantro, lime juice, and olive oil to make the salsa. Stir well to combine.
4. Separate and wash the lettuce leaves to use as taco shells.
5. Assemble the tacos by placing a few slices of grilled chicken in each lettuce wrap.
6. Top with the homemade salsa and slices of avocado.
7. Serve immediately and enjoy.

These Paleo Mexican Grilled Chicken Tacos in Lettuce Wraps are an excellent choice for a light, flavorful lunch. The grilled chicken, combined with the fresh salsa and creamy avocado, creates a delicious taco experience without the carbs. The lettuce wraps provide a crisp, refreshing texture that makes these tacos not only healthy but also incredibly satisfying. It’s a great option for anyone on a low-carb, keto, or paleo diet looking for a fresh and flavorful meal.

Paleo Mexican Beef and Cauliflower Rice Burrito Bowls

Paleo Mexican Beef and Cauliflower Rice Burrito Bowls are a grain-free, low-carb alternative to the classic burrito bowl. This dish features seasoned ground beef, sautéed cauliflower rice, and a mix of fresh veggies, all served in a bowl and topped with creamy avocado. It’s a filling, nutritious meal that’s both keto and paleo-friendly, packed with protein and healthy fats for a perfect lunch.

Ingredients:

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 medium head cauliflower, grated into rice-sized pieces
• 1 tablespoon olive oil (for cauliflower rice)
• 1/2 cup diced tomatoes
• 1/2 red onion, diced
• 1 avocado, diced
• Fresh cilantro, chopped (for garnish)
• Juice of 1 lime

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the ground beef, cumin, chili powder, paprika, salt, and pepper. Cook, breaking the beef apart, until browned and fully cooked.
2. In a separate pan, heat the remaining olive oil over medium heat. Add the grated cauliflower and sauté for 5-6 minutes until the cauliflower rice is tender.
3. To assemble the burrito bowls, start with a base of cauliflower rice in each bowl.
4. Top with the seasoned ground beef, diced tomatoes, red onion, and avocado.
5. Drizzle with lime juice and garnish with fresh cilantro.
6. Serve immediately and enjoy.

These Paleo Mexican Beef and Cauliflower Rice Burrito Bowls are a satisfying, flavorful, and low-carb lunch option. The combination of seasoned ground beef, cauliflower rice, and fresh toppings makes for a deliciously filling meal without the grains or carbs. This dish is not only paleo and keto-friendly but also packed with nutrients that will keep you energized throughout the day. Perfect for those craving a burrito bowl but looking to stick to their low-carb or paleo diet!

Paleo Mexican Salmon Tacos with Cabbage Slaw

These Paleo Mexican Salmon Tacos with Cabbage Slaw offer a light yet satisfying lunch packed with flavor. The salmon is seasoned with traditional Mexican spices and grilled to perfection, then paired with a crunchy, zesty cabbage slaw that adds a refreshing contrast. Wrapped in lettuce leaves, these tacos are both low-carb and paleo-friendly, making them an ideal choice for anyone looking to enjoy a flavorful Mexican-inspired dish while staying true to a healthy diet.

Ingredients:

• 2 salmon fillets
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• Salt and pepper to taste
• Romaine lettuce leaves, for wrapping
• 1 cup shredded cabbage
• 1/4 cup shredded carrots
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil (for slaw)
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Instructions:

1. Preheat the grill or grill pan over medium heat. Brush the salmon fillets with olive oil, and season with chili powder, cumin, paprika, salt, and pepper.
2. Grill the salmon for 4-5 minutes per side, until cooked through and easily flaked with a fork.
3. While the salmon cooks, prepare the cabbage slaw. In a bowl, combine shredded cabbage, shredded carrots, apple cider vinegar, olive oil, lime juice, salt, and pepper. Toss to combine.
4. Once the salmon is cooked, flake it into large chunks.
5. To assemble, place a few spoonfuls of salmon onto each lettuce leaf and top with the cabbage slaw.
6. Garnish with fresh cilantro and serve with lime wedges for added zest.

These Paleo Mexican Salmon Tacos with Cabbage Slaw are an excellent way to enjoy a light, flavorful lunch without compromising on taste. The grilled salmon provides healthy omega-3s, while the cabbage slaw adds crunch and freshness. Wrapped in lettuce leaves, this dish offers a satisfying yet low-carb, paleo-friendly alternative to traditional tacos. The combination of spices, lime, and cilantro makes each bite burst with vibrant Mexican-inspired flavors.

Paleo Mexican Beef and Guacamole Stuffed Avocados

These Paleo Mexican Beef and Guacamole Stuffed Avocados are a delicious, low-carb, and keto-friendly lunch option. The creamy avocado halves are filled with seasoned ground beef and topped with homemade guacamole, creating a perfect balance of flavors and textures. This dish is simple to prepare, high in healthy fats, and provides a satisfying meal that fits perfectly into a paleo or keto diet.

Ingredients:

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 ripe avocados, halved and pitted
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1 tablespoon fresh cilantro, chopped
• 1 lime, juiced
• 1 garlic clove, minced
• 1 tablespoon olive oil (for guacamole)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the ground beef and season with chili powder, cumin, salt, and pepper. Cook until browned, breaking up the beef as it cooks.
2. While the beef cooks, prepare the guacamole. In a bowl, mash the avocado halves and mix with diced tomatoes, red onion, cilantro, lime juice, garlic, and olive oil. Stir until well combined.
3. Once the beef is cooked, spoon the mixture into the halved avocados.
4. Top with a generous dollop of guacamole and garnish with additional cilantro if desired.
5. Serve immediately and enjoy!

These Paleo Mexican Beef and Guacamole Stuffed Avocados are a satisfying, low-carb meal that’s perfect for lunch. The creamy avocado pairs perfectly with the seasoned ground beef and fresh, tangy guacamole. This dish is not only rich in healthy fats and protein, but it also delivers bold, Mexican-inspired flavors that will keep you full and energized. It’s a great option for anyone following a paleo or keto diet and looking for a quick, tasty meal.

Paleo Mexican Sweet Potato Hash

This Paleo Mexican Sweet Potato Hash is a hearty and colorful dish that’s both filling and nutritious. Roasted sweet potatoes are sautéed with bell peppers, onions, and a mix of Mexican spices, creating a savory, slightly sweet base. Topped with fried eggs for added protein, this dish is a perfect low-carb or keto-friendly lunch that offers a delicious combination of flavors and textures.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 2 eggs
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, or until tender and slightly crispy on the edges.
2. While the sweet potatoes roast, heat olive oil in a large pan over medium heat. Add the diced bell peppers and onion and sauté for 5-6 minutes, until softened.
3. Add the chili powder, cumin, paprika, salt, and pepper to the peppers and onions, stirring to combine.
4. Once the sweet potatoes are roasted, add them to the pan with the bell pepper mixture and stir everything together.
5. In a separate pan, fry two eggs to your preferred level of doneness.
6. Serve the sweet potato hash in bowls, topped with a fried egg, and garnish with fresh cilantro.
7. Serve with lime wedges for added zest.

This Paleo Mexican Sweet Potato Hash is a warm, comforting dish that brings together the earthy sweetness of roasted sweet potatoes with the bold flavors of Mexican spices. The sautéed peppers and onions add a nice depth of flavor, and the fried egg on top makes it a satisfying, protein-packed meal. Whether you’re following a low-carb, keto, or paleo diet, this dish is a delicious and nourishing lunch option that can be enjoyed at any time of the day.

Paleo Mexican Chicken Fajita Salad

The Paleo Mexican Chicken Fajita Salad is a vibrant, fresh, and flavorful dish that’s perfect for a quick, low-carb lunch. Tender grilled chicken is seasoned with fajita spices and paired with a mix of bell peppers, onions, and a zesty lime dressing. This salad is a healthy alternative to traditional fajitas, offering all the great flavors without the tortillas. Packed with protein and healthy fats, it’s both satisfying and nourishing.

Ingredients:

• 2 chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, sliced
• 4 cups mixed greens (spinach, arugula, etc.)
• 1/2 avocado, sliced
• Juice of 1 lime
• 1 tablespoon olive oil (for dressing)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the grill or grill pan over medium-high heat. Coat the chicken breasts with olive oil and season with chili powder, cumin, smoked paprika, salt, and pepper.
2. Grill the chicken for 6-8 minutes per side, or until cooked through. Remove from the heat and let rest before slicing.
3. While the chicken grills, sauté the bell peppers and onions in a pan over medium heat with a little olive oil until softened, about 5-7 minutes.
4. In a large bowl, toss the mixed greens with lime juice and olive oil.
5. Add the sliced grilled chicken, sautéed peppers, onions, and avocado on top of the salad.
6. Garnish with fresh cilantro and serve immediately.

This Paleo Mexican Chicken Fajita Salad is a refreshing and satisfying lunch option that is full of flavor and nutrients. The grilled chicken adds a smoky, juicy protein, while the sautéed bell peppers and onions bring a sweet and savory touch. The creamy avocado and zesty lime dressing tie everything together, creating a well-balanced and hearty salad that fits perfectly within a paleo or low-carb diet.

Paleo Mexican Cauliflower Tortillas

These Paleo Mexican Cauliflower Tortillas are a great grain-free alternative to traditional tortillas, perfect for tacos, wraps, or burrito bowls. Made from cauliflower rice, almond flour, and a blend of spices, they offer a soft and pliable texture that holds up well to any filling. These tortillas are not only paleo and keto-friendly, but they also bring a subtle flavor that complements a variety of Mexican dishes.

Ingredients:

• 2 cups cauliflower rice (fresh or frozen)
• 1/2 cup almond flour
• 1 egg
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil (for cooking)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the cauliflower rice in a microwave-safe bowl and microwave for 4-5 minutes, or until tender. If using fresh cauliflower, grate it into rice-sized pieces and sauté for 5-6 minutes until soft.
3. Let the cauliflower rice cool for a few minutes, then place it in a clean kitchen towel and squeeze out any excess moisture.
4. In a large bowl, combine the cauliflower rice, almond flour, egg, garlic powder, cumin, salt, and pepper. Mix until the dough comes together.
5. Divide the dough into 6-8 portions and roll each portion into a ball.
6. Place parchment paper on a baking sheet. Using your hands, flatten each dough ball into a thin, round tortilla shape.
7. Bake for 10-12 minutes, flipping halfway through, until golden brown and slightly crispy.
8. Allow the tortillas to cool slightly before using them for tacos, wraps, or burrito bowls.

These Paleo Mexican Cauliflower Tortillas are a fantastic way to enjoy your favorite Mexican dishes while sticking to a grain-free, low-carb diet. They’re soft, pliable, and easy to make, serving as a great substitute for traditional tortillas. Whether you use them for tacos or as a wrap, these tortillas provide the perfect base for any paleo or keto-friendly Mexican meal.

Paleo Mexican Zucchini Noodles with Avocado Lime Sauce

This Paleo Mexican Zucchini Noodles with Avocado Lime Sauce is a fresh, light, and flavorful dish that’s both low-carb and paleo-friendly. The zucchini noodles, also known as “zoodles,” are sautéed to perfection and topped with a creamy avocado lime sauce. This dish brings together a satisfying combination of textures and a zesty, creamy sauce that’s both refreshing and full of Mexican-inspired flavors.

Ingredients:

• 4 medium zucchini, spiralized into noodles
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 ripe avocado
• 1/4 cup fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil (for sauce)
• 1/4 teaspoon garlic powder

Instructions:

1. Spiralize the zucchini into noodles and set aside.
2. Heat olive oil in a large pan over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until they are just tender, being careful not to overcook them.
3. While the zoodles cook, prepare the avocado lime sauce. In a blender or food processor, combine the avocado, lime juice, cilantro, olive oil, garlic powder, salt, and pepper. Blend until smooth and creamy.
4. Once the zucchini noodles are cooked, remove them from the heat and place them in a bowl.
5. Pour the avocado lime sauce over the noodles and toss to combine, ensuring the noodles are coated in the creamy sauce.
6. Serve immediately, garnishing with extra cilantro if desired.

These Paleo Mexican Zucchini Noodles with Avocado Lime Sauce are a delicious, healthy, and satisfying low-carb lunch. The zucchini noodles serve as a perfect base for the creamy, tangy avocado lime sauce, creating a light yet filling dish. The addition of chili powder and cumin infuses the dish with subtle Mexican flavors, making it a great option for anyone on a paleo or keto diet. It’s a refreshing twist on traditional Mexican pasta dishes, offering all the flavors without the carbs.

Note: More recipes are coming soon!