35+ Flavorful Holiday Paleo Mexican Recipes to Celebrate the Season

The holiday season is the perfect time to gather with loved ones, share good food, and create memories that last a lifetime.

While traditional holiday meals often center around rich, heavy dishes, the growing interest in healthier eating and special diets has opened the door for unique and flavorful alternatives.

Enter paleo cuisine: a way of eating that emphasizes whole, unprocessed ingredients while avoiding grains, dairy, and refined sugars.

And what better way to embrace these principles than with the bold, rich flavors of Mexican cuisine?

Paleo Mexican recipes are not only packed with authentic taste and festive spirit but are also adaptable for any holiday spread.

From hearty main courses like pork carnitas and chicken enchiladas to refreshing sides like avocado and citrus salads, and sweet treats like coconut-flavored churros, these recipes prove that healthy eating can be both satisfying and delicious.

In this article, we’re showcasing over 35 holiday-worthy paleo Mexican recipes that are perfect for your festive gatherings.

Get ready to impress your guests and enjoy the season with a culinary journey through the flavors of Mexico, all without sacrificing your health goals.

35+ Flavorful Holiday Paleo Mexican Recipes to Celebrate the Season

The holidays are all about joy, warmth, and good food shared with family and friends.

By choosing these 35+ holiday paleo Mexican recipes, you can elevate your festive meals with a mix of traditional flavors and modern, health-conscious ingredients.

Whether you’re looking for spicy, savory, or sweet options, there’s something here for every palate.

From comforting soups and stews to vibrant salads and decadent desserts, these recipes will ensure your holiday table is full of taste, color, and nutrition.

Embrace the holiday spirit with meals that celebrate the best of both worlds: the heart of Mexican cuisine and the principles of a paleo diet.

With these recipes, you’re not just serving food; you’re offering a festive experience that nurtures and satisfies.

So, dive into these mouthwatering dishes, share them with your loved ones, and let this season be one filled with delicious memories and healthy indulgence.

Paleo Mexican Stuffed Bell Peppers

These hearty, colorful stuffed bell peppers are filled with seasoned ground beef, tomatoes, and a blend of aromatic spices, making them a flavorful and satisfying holiday main dish that embraces the Mexican spirit. Perfect for serving at a festive gathering, these peppers are both nutritious and festive, without straying from paleo principles.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground beef or ground turkey
• 1 can (14 oz) diced tomatoes, drained
• 1 cup cauliflower rice, cooked
• 1/2 cup diced red onion
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional toppings: avocado slices, salsa, lime wedges

Preparation:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. In a large skillet over medium-high heat, add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
3. Add the onion and garlic to the skillet and sauté until fragrant, about 2 minutes.
4. Stir in the diced tomatoes, cauliflower rice, chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 3-4 minutes until everything is combined and heated through.
5. Place the bell peppers in a baking dish, cut side up. Spoon the filling into each pepper, pressing down slightly to pack it in.
6. Bake for 25-30 minutes, until the peppers are tender and the filling is bubbling.
7. Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and optional toppings like avocado or salsa.

These stuffed bell peppers make an elegant, flavorful holiday dish that can be enjoyed as a main course or served as a part of a festive spread. The rich combination of ground beef, aromatic spices, and veggies ensures that your holiday table is filled with vibrant flavors and textures.

Paleo Mexican Enchiladas

This paleo-friendly take on traditional Mexican enchiladas uses tender, baked chicken, wrapped in homemade paleo tortillas, and topped with a rich, smoky red sauce. A perfect dish for the holidays, it’s comforting and packed with bold, warm flavors that embody the spirit of Mexican cuisine.

Ingredients:

• 2 cups shredded cooked chicken (preferably rotisserie or poached)
• 8 paleo tortillas (use almond flour or coconut flour tortillas)
• 1 cup homemade or store-bought paleo-friendly enchilada sauce
• 1/2 cup chopped fresh cilantro
• 1/2 cup diced red onion
• 1/2 cup sliced black olives
• 1/2 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste

Preparation:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a mixing bowl, combine the shredded chicken, half of the cilantro, red onion, chili powder, cumin, salt, and pepper. Mix until well combined.
3. Spread a thin layer of enchilada sauce on the bottom of the baking dish.
4. Fill each tortilla with 1/4 cup of the chicken mixture, then roll up tightly and place seam-side down in the baking dish.
5. Pour the remaining enchilada sauce over the top and sprinkle with the sliced black olives.
6. Bake for 20-25 minutes, until the edges of the tortillas are golden and the filling is hot and bubbling.
7. Garnish with the remaining cilantro before serving.

These paleo enchiladas offer a satisfying and festive option for your holiday table. With the homemade tortillas and smoky, flavorful sauce, they capture the essence of traditional Mexican flavors while staying true to paleo guidelines.

Paleo Mexican Sweet Potato Tacos

A perfect balance of sweet and savory, these sweet potato tacos are made with tender, spiced roasted sweet potatoes, avocado, and a sprinkle of fresh cilantro. This light yet filling dish is a wonderful holiday option for those who want a vegetarian, paleo-friendly dish that bursts with flavor.

Ingredients:

• 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small paleo tortillas (or lettuce leaves for a lower-carb version)
• 1 avocado, sliced
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• Lime wedges for serving

Preparation:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato cubes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread evenly on the prepared baking sheet.
3. Roast for 20-25 minutes or until the sweet potatoes are golden and tender, flipping halfway through.
4. While the sweet potatoes roast, prepare the toppings: slice the avocado, chop the cilantro, and dice the red onion.
5. Warm the paleo tortillas in a dry skillet or oven for a few seconds on each side.
6. Assemble the tacos by placing a generous scoop of roasted sweet potatoes on each tortilla. Top with avocado slices, red onion, and a sprinkle of cilantro.
7. Serve with lime wedges on the side.

These sweet potato tacos are an ideal dish for a lighter, vegetarian holiday meal. The combination of the warm, spiced sweet potatoes and fresh toppings provides a delightful contrast in flavors that make these tacos irresistible and perfect for a festive occasion.

Paleo Mexican Pozole

This paleo version of the traditional Mexican pozole soup is made with tender pork, hominy alternatives, and a rich, spiced broth that’s perfect for cozy holiday gatherings. It’s hearty and full of flavor, with just the right amount of heat and aromatic depth to make it an inviting dish at your holiday table.

Ingredients:

• 2 lbs pork shoulder or pork loin, cut into chunks
• 6 cups chicken or pork bone broth
• 1 tbsp olive oil
• 1 large onion, quartered
• 3 cloves garlic, peeled
• 2 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp oregano
• Salt to taste
• 1 large sweet potato, peeled and cut into cubes (to substitute for hominy)
• 1 cup shredded cabbage
• 1/2 cup diced radishes
• 1/4 cup chopped fresh cilantro
• Lime wedges for serving

Preparation:

1. In a large pot, add the pork chunks, onion, garlic, and chicken broth. Bring to a boil, then reduce the heat and simmer for 1.5-2 hours or until the pork is tender and the flavors have melded. Remove the pork from the broth and shred it into bite-sized pieces.
2. In a separate pan, toast the dried guajillo and ancho chiles over medium heat for a minute or two, until fragrant. Place the chiles in a bowl and cover with hot water. Let them soak for 10-15 minutes, then drain and blend with a little water to form a smooth paste.
3. Add the chili paste, cumin, smoked paprika, and oregano to the broth. Simmer for another 20-30 minutes, adjusting salt as needed.
4. Add the cubed sweet potatoes to the broth and cook until tender, about 10-15 minutes.
5. Serve the pozole in bowls, topped with shredded cabbage, radishes, cilantro, and a squeeze of lime.

This paleo pozole is a soul-warming dish perfect for holiday gatherings. It captures the traditional flavors of the Mexican classic while using paleo-friendly ingredients. The contrast of the spicy broth with the cooling toppings makes it a delightful experience with every spoonful.

Paleo Mexican Chicken Tinga

This vibrant chicken tinga is a flavorful dish that features shredded chicken cooked in a smoky, spiced tomato and chipotle sauce. It’s perfect as a filling for lettuce wraps, paleo tortillas, or served over cauliflower rice for a satisfying and festive holiday meal.

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 2 cups crushed tomatoes (no added sugar)
• 2 chipotle peppers in adobo sauce, chopped
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp oregano
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Preparation:

1. In a large skillet, heat olive oil over medium-high heat. Add the onion and sauté until soft and translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Stir in the crushed tomatoes, chipotle peppers, cumin, paprika, oregano, salt, and pepper. Let the sauce simmer for 5-7 minutes until it thickens slightly.
4. Add the chicken thighs to the skillet, turning to coat in the sauce. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
5. Remove the chicken from the skillet, shred it using two forks, and return it to the sauce. Mix well and let it simmer for an additional 5 minutes to allow the flavors to meld.
6. Serve the chicken tinga over a bed of lettuce, in paleo tortillas, or over cauliflower rice. Garnish with fresh cilantro and a squeeze of lime.

The rich and smoky flavors of this chicken tinga are perfect for holiday celebrations. It’s a versatile dish that can be served in various ways, making it ideal for sharing with family and friends while staying true to paleo standards.

Paleo Mexican Chiles Rellenos

These chiles rellenos are a holiday favorite, stuffed with a hearty blend of ground beef, spices, and herbs, then baked to perfection. This paleo version skips the traditional batter and uses a simple approach to create a deliciously satisfying dish.

Ingredients:

• 4 large poblano peppers
• 1 lb ground beef or ground turkey
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp oregano
• Salt and pepper to taste
• 1/2 cup shredded dairy-free cheese (optional)
• Fresh cilantro for garnish
• Lime wedges for serving

Preparation:

1. Preheat the oven to 400°F (200°C). Roast the poblano peppers on a baking sheet until the skins are charred and blistered, about 15-20 minutes. Remove from the oven and place in a covered bowl to steam for 10 minutes. Peel off the skins, make a slit on one side, and remove seeds and membranes.
2. In a skillet over medium-high heat, cook the ground beef, breaking it apart as it cooks. Add the onion and garlic and sauté until fragrant, about 2-3 minutes.
3. Stir in the diced tomatoes, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for another 5 minutes until the mixture is well combined and heated through.
4. Stuff each poblano pepper with the ground beef mixture and place in a baking dish.
5. If using, sprinkle the shredded dairy-free cheese on top of the stuffed peppers. Bake for 15-20 minutes, or until the peppers are tender and the cheese is melted (if used).
6. Garnish with fresh cilantro and serve with lime wedges.

These chiles rellenos are a flavorful, satisfying holiday dish that showcases traditional Mexican flavors while maintaining a paleo-friendly profile. The roasted poblanos combined with the spiced beef filling create a comforting and festive meal perfect for any holiday gathering.

Paleo Mexican Beef and Sweet Potato Skillet

This hearty skillet dish is perfect for holiday gatherings, bringing together the flavors of Mexico in a simple, paleo-friendly one-pan recipe. The combination of seasoned ground beef, sweet potatoes, and spices creates a comforting and colorful dish that’s both nutritious and satisfying.

Ingredients:

• 1 lb ground beef or bison
• 1 large sweet potato, peeled and diced into small cubes
• 1 large bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil or avocado oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges for serving

Preparation:

1. Heat the olive oil in a large skillet over medium-high heat. Add the sweet potato cubes and cook, stirring occasionally, until they start to soften, about 5-7 minutes.
2. Add the diced onion and bell pepper to the skillet and cook for another 3-4 minutes, until the vegetables are tender.
3. Push the vegetables to the side of the skillet and add the ground beef to the center. Cook until browned, breaking it up with a spatula as it cooks.
4. Add the minced garlic, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir well to combine and cook for 2 more minutes.
5. Serve the beef and sweet potato mixture topped with fresh cilantro and a squeeze of lime juice.

This paleo beef and sweet potato skillet is a perfect holiday dish that combines the warm, smoky flavors of Mexican cuisine with a balanced, nutrient-rich base. The sweetness of the potatoes pairs beautifully with the spices, making it a crowd-pleaser that’s easy to prepare and enjoy.

Paleo Mexican Shrimp Tacos

These paleo-friendly shrimp tacos bring a festive touch to your holiday meal with bold, fresh flavors. The combination of seasoned shrimp, a tangy cabbage slaw, and a simple avocado sauce makes for a light but satisfying dish.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 cups shredded cabbage (green or red)
• 1/4 cup chopped fresh cilantro
• 1/2 cup sliced radishes
• 1 avocado, peeled and pitted
• 1/4 cup fresh lime juice
• 1/4 cup chopped fresh cilantro for the sauce
• Paleo tortillas or lettuce wraps for serving

Preparation:

1. In a mixing bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Let marinate for 10-15 minutes.
2. In a separate bowl, combine the shredded cabbage, chopped cilantro, and a squeeze of lime juice. Mix well and set aside.
3. Heat a skillet or grill pan over medium-high heat. Cook the shrimp for 2-3 minutes on each side until they turn pink and are cooked through.
4. In a blender, combine the avocado, lime juice, and cilantro. Blend until smooth to make the avocado sauce.
5. Assemble the tacos by placing a few shrimp in each paleo tortilla or lettuce wrap. Top with the cabbage slaw, sliced radishes, and a drizzle of avocado sauce.

These shrimp tacos offer a burst of fresh flavors that are perfect for holiday gatherings, bringing a taste of Mexico to the table in a paleo-friendly way. The combination of zesty avocado sauce and crisp slaw with the seasoned shrimp is both satisfying and refreshing.

Paleo Mexican Tamale Casserole

This tamale casserole is a perfect way to enjoy the rich, comforting flavors of traditional tamales without the labor-intensive process. It layers a seasoned ground meat mixture with a sweet and spiced cornmeal base for a hearty and crowd-pleasing holiday dish.

Ingredients:

• 1 lb ground turkey or beef
• 1 large onion, chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1/2 cup tomato sauce (no added sugar)
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup coconut milk
• 2 tbsp olive oil
• 1/2 tsp baking powder
• 1/2 cup dairy-free cheese (optional)
• Fresh cilantro, chopped, for garnish
• Lime wedges for serving

Preparation:

1. Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. In a skillet over medium-high heat, cook the ground meat with the chopped onion, bell pepper, and garlic until the meat is browned and the vegetables are tender. Stir in the tomato sauce, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 5 minutes and set aside.
3. In a mixing bowl, combine the almond flour, coconut flour, baking powder, and a pinch of salt. Add the coconut milk and olive oil and mix until a batter forms.
4. Spread half of the batter evenly in the bottom of the prepared baking dish. Layer the meat mixture over the batter and then spread the remaining batter on top.
5. If using, sprinkle dairy-free cheese over the top and bake for 25-30 minutes, or until the casserole is set and the top is golden brown.
6. Garnish with fresh cilantro and serve with lime wedges.

This tamale casserole brings the festive flavors of tamales in a simplified, gluten-free, and paleo-friendly version. The combination of spiced meat and a sweet cornmeal-like topping creates a satisfying dish that’s perfect for any holiday celebration.

Paleo Mexican Chicken Enchilada Casserole

This paleo-friendly chicken enchilada casserole is a crowd-pleaser for any holiday gathering. It features layers of tender shredded chicken, a flavorful homemade enchilada sauce, and a rich, hearty blend of spices—all without any grains or dairy.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained
• 1 cup chicken broth (no added sugar)
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 cups spinach, chopped
• 1/2 cup sliced black olives
• 1/4 cup chopped fresh cilantro
• Paleo tortillas, cut into strips or squares
• Fresh avocado slices and lime wedges for serving

Preparation:

1. Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. In a large pot, cook the chicken breasts in chicken broth for about 20-25 minutes until fully cooked. Shred the chicken and set aside.
3. In a skillet over medium-high heat, add olive oil and sauté the onion and garlic until fragrant. Stir in the diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Simmer for 5-7 minutes to let the flavors blend.
4. Combine the shredded chicken and spinach with the enchilada sauce. Layer a portion of paleo tortilla strips in the bottom of the greased dish. Spread half of the chicken mixture on top and sprinkle with black olives.
5. Add another layer of tortilla strips and repeat with the remaining chicken mixture. Finish with a final layer of tortilla strips and top with a bit more sauce if desired.
6. Bake for 20-25 minutes, or until the casserole is bubbling and the top is lightly golden.
7. Garnish with fresh cilantro and serve with avocado slices and lime wedges.

This paleo chicken enchilada casserole is perfect for holidays as it embodies the warmth and spice of Mexican cuisine. It’s layered with bold flavors and textures, making it a hearty dish that everyone will love, even those who aren’t following a paleo diet.

Paleo Mexican Stuffed Peppers

These paleo Mexican stuffed peppers are a festive and healthy option for your holiday spread. Filled with a savory ground meat mixture, they’re baked to perfection and topped with fresh cilantro and avocado for added flavor.

Ingredients:

• 4 large bell peppers, any color
• 1 lb ground turkey or beef
• 1 small onion, finely diced
• 1 cup cauliflower rice
• 1/2 cup diced tomatoes (fresh or canned)
• 1 tbsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced
• 1 lime, cut into wedges

Preparation:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish and set aside.
2. In a skillet over medium-high heat, cook the ground turkey or beef until browned. Add the onion and cook until softened, about 3-4 minutes.
3. Stir in the cauliflower rice, diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes to allow the flavors to meld.
4. Spoon the filling evenly into the hollowed-out bell peppers. Bake for 25-30 minutes, or until the peppers are tender.
5. Top the stuffed peppers with fresh cilantro and avocado slices. Serve with a lime wedge on the side.

These stuffed peppers are a visually appealing, nutritious holiday dish that showcases the vibrant flavors of Mexican cuisine. The combination of seasoned ground meat and the freshness of avocado creates a satisfying and colorful dish perfect for special occasions.

Paleo Mexican Posole

This traditional Mexican soup, posole, is reimagined to be paleo-friendly while maintaining its comforting flavors. It’s perfect for warming up on a chilly holiday evening, with tender meat, hominy (paleo substitute), and a range of garnishes to customize each serving.

Ingredients:

• 2 lbs pork shoulder or chicken thighs, cut into bite-sized pieces
• 4 cups chicken broth (no added sugar)
• 1 medium onion, quartered
• 3 cloves garlic, smashed
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 2 cups shredded cabbage
• 1 cup sliced radishes
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• 1/2 cup diced avocado (optional)

Preparation:

1. In a large pot, combine the pork shoulder or chicken thighs with the chicken broth, onion, garlic, oregano, cumin, paprika, chili powder, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 1-1.5 hours, or until the meat is tender and easily shredable.
2. Remove the onion and garlic from the broth and discard. Shred the meat in the pot and stir well.
3. Serve the posole in bowls with a generous portion of shredded cabbage, sliced radishes, fresh cilantro, and a squeeze of lime juice. Top with avocado if desired.

This paleo version of posole maintains the rich, deep flavors that make it a beloved dish in Mexican cuisine. The soup is hearty and full of complex flavors, balanced by the brightness of the garnishes. It’s a festive dish that’s perfect for holiday gatherings and family meals, bringing a touch of warmth and tradition to your table.

Paleo Mexican Pork Carnitas

This dish features tender, flavorful pork carnitas cooked with traditional Mexican seasonings. Perfect for a holiday celebration, it’s simple to make, filling, and ideal for serving in lettuce wraps or as a main course with a side of your favorite paleo-friendly sides.

Ingredients:

• 3 lbs pork shoulder, cut into large chunks
• 2 tbsp olive oil or avocado oil
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp chili powder
• Salt and pepper to taste
• 2 cups chicken broth (no added sugar)
• Fresh cilantro, chopped, for garnish
• Lime wedges for serving

Preparation:

1. In a large slow cooker or Dutch oven, combine the pork shoulder, olive oil, onion, garlic, cumin, oregano, paprika, cinnamon, cloves, chili powder, salt, and pepper. Pour the chicken broth over the top.
2. Cover and cook on low for 8-10 hours (or high for 4-5 hours) until the pork is fork-tender and shreds easily.
3. Remove the pork from the cooking liquid and shred it with two forks. Transfer it to a baking sheet lined with parchment paper and spread it out evenly. Broil for 5-8 minutes until the edges are crispy.
4. Serve the carnitas with fresh cilantro and lime wedges on the side. Great for serving in lettuce wraps or as a main dish with your favorite paleo sides like avocado, pico de gallo, or a simple cabbage slaw.

Paleo pork carnitas are perfect for adding a hearty and flavorful dish to your holiday table. The slow-cooked pork infused with traditional Mexican spices is tender and juicy, while the broiling step adds a satisfying crispy edge. It’s a crowd-pleasing, versatile recipe that can be used in various ways, from tacos to bowls or salads.

Paleo Mexican Chorizo and Egg Skillet

This chorizo and egg skillet is a paleo twist on a breakfast classic with a Mexican flair. Spicy chorizo pairs perfectly with scrambled eggs and a hint of avocado and cilantro, making it a festive, protein-rich dish that’s perfect for holiday brunches.

Ingredients:

• 1 lb ground chorizo (paleo-friendly)
• 6 large eggs
• 1 tbsp olive oil or avocado oil
• 1 small onion, finely chopped
• 1 bell pepper, diced
• 1/2 cup diced tomatoes (fresh or canned)
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 avocado, sliced
• Fresh cilantro, chopped, for garnish
• Lime wedges for serving

Preparation:

1. Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a spatula, until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the chopped onion and bell pepper. Sauté for 3-4 minutes until the vegetables are tender. Stir in the diced tomatoes and smoked paprika, cooking for another 2 minutes.
3. Push the vegetables to the side of the skillet and pour the eggs into the center. Scramble until just set, then fold in the chorizo and mix everything together. Season with salt and pepper.
4. Serve the skillet with avocado slices, fresh cilantro, and a squeeze of lime juice on the side.

This paleo chorizo and egg skillet is a great way to celebrate the holiday season with a protein-packed and flavorful dish. The combination of spicy chorizo, soft scrambled eggs, and fresh toppings adds richness and brightness that’s perfect for any brunch table.

Paleo Mexican Stuffed Acorn Squash

These stuffed acorn squash halves are filled with a seasoned meat mixture, making for an impressive and healthy holiday main course. The slight sweetness of the acorn squash pairs perfectly with the savory filling, creating a dish that looks beautiful and tastes even better.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 lb ground turkey or beef
• 1 small onion, diced
• 1/2 cup cooked quinoa or cauliflower rice (for a paleo option)
• 1/2 cup diced tomatoes (fresh or canned)
• 1 tbsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup chopped fresh cilantro
• 1/2 cup sliced jalapeños (optional for heat)
• Lime wedges for serving

Preparation:

1. Preheat the oven to 400°F (200°C). Place the acorn squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes or until the squash is tender.
2. In a large skillet, cook the ground turkey or beef over medium-high heat until browned. Add the diced onion and cook until softened. Stir in the cooked quinoa (or cauliflower rice), diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 5-7 minutes to let the flavors combine.
3. Turn the roasted acorn squash cut-side up and fill each half with the meat mixture. Top with fresh cilantro and sliced jalapeños if desired.
4. Return to the oven for an additional 5 minutes to heat through.
5. Serve with lime wedges for a burst of freshness.

Paleo Mexican stuffed a

corn squash is a festive and eye-catching dish that brings the best of seasonal flavors to your holiday table. The combination of sweet, tender squash and savory, spiced meat is a winning combination that’s sure to impress guests and add a unique touch to your celebration.

Note: More recipes​ are coming soon!