50+ Irresistible Saturday Low-Sodium Mexican Recipes for Every Taste

Mexican cuisine is known for its bold flavors, vibrant colors, and satisfying dishes, but many traditional recipes can be high in sodium, especially with the use of processed ingredients and salty seasonings.

If you’re looking to enjoy the delicious tastes of Mexico while keeping your sodium intake in check, you’re in the right place.

In this article, we’ve compiled a list of 50+ low-sodium Mexican recipes that are perfect for your Saturday meals.

These recipes bring the best of Mexican cuisine into your kitchen, using fresh ingredients, lean proteins, and flavorful herbs and spices instead of salt to enhance each dish.

Whether you’re hosting a weekend gathering, looking for a healthy weeknight dinner, or simply craving some Mexican comfort food, these low-sodium dishes will keep your taste buds satisfied without the added salt.

From light and refreshing salads to hearty stews and tacos, we’ve got something for every palate.

Read on for a variety of recipes that will make your Saturday meals both delicious and heart-healthy!

50+ Irresistible Saturday Low-Sodium Mexican Recipes for Every Taste

Cooking low-sodium doesn’t have to mean sacrificing flavor, and these 50+ Saturday low-sodium Mexican recipes prove that you can still enjoy bold, vibrant meals without the extra salt.

Whether you’re in the mood for a healthy version of a traditional favorite or trying something new, these recipes offer a wide range of options that are perfect for any Saturday meal.

By using fresh, whole ingredients and a variety of herbs and spices, you can create flavorful dishes that promote better health without compromising on taste.

So, the next time you’re planning your Saturday meals, try out some of these low-sodium Mexican recipes and savor the deliciousness of Mexico in a healthier way!

Savory Chicken Tinga Tacos (Low Sodium)

Chicken Tinga is a classic Mexican dish known for its smoky, slightly spicy flavor. By substituting traditional high-sodium ingredients with healthier alternatives, this recipe maintains the dish’s essence without compromising your dietary needs. It’s perfect for a Saturday gathering, providing a flavorful yet guilt-free meal for the family.

Ingredients

• 2 boneless, skinless chicken breasts
• 2 medium tomatoes, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 chipotle pepper in adobo sauce (rinsed to remove excess sodium)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp oregano
• 1 tbsp olive oil
• 1/4 cup unsalted chicken stock
• 8 small corn tortillas
• Fresh cilantro, chopped, for garnish
• Lime wedges for serving

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until softened.
2. Add the tomatoes, chipotle pepper, smoked paprika, cumin, and oregano. Simmer for 10 minutes, stirring occasionally.
3. Blend the mixture until smooth, then return it to the skillet.
4. Add the chicken breasts and unsalted chicken stock. Cover and simmer for 20–25 minutes until the chicken is tender and cooked through.
5. Shred the chicken using two forks and mix it back into the sauce.
6. Warm the corn tortillas in a dry skillet or microwave.
7. Serve the chicken tinga on tortillas, garnished with cilantro and lime wedges.

This low-sodium version of Chicken Tinga Tacos offers the perfect blend of smokiness and spice while being heart-friendly. The dish is versatile—pair it with a fresh green salad or some avocado slices for a well-rounded meal that’s sure to impress.

Low-Sodium Black Bean Enchiladas

Black Bean Enchiladas are a vegetarian favorite loaded with protein and flavor. This low-sodium adaptation uses homemade enchilada sauce and fresh ingredients to deliver a healthy, satisfying meal for your Saturday menu.

Ingredients

• 2 cups cooked black beans (no salt added, rinsed if canned)
• 1 cup shredded low-fat cheese
• 8 whole wheat tortillas
• 2 cups unsalted tomato puree
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp olive oil
• Fresh cilantro for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a saucepan, and sauté onion and garlic until softened.
3. Add tomato puree, chili powder, smoked paprika, and cumin. Simmer for 10 minutes, stirring occasionally.
4. In a bowl, combine black beans and half of the shredded cheese.
5. Fill each tortilla with the bean mixture and roll tightly. Place seam-side down in a baking dish.
6. Pour the enchilada sauce over the filled tortillas, ensuring even coverage.
7. Sprinkle the remaining cheese over the top.
8. Bake for 20–25 minutes or until bubbly and lightly browned.
9. Garnish with fresh cilantro before serving.

These Low-Sodium Black Bean Enchiladas are a perfect choice for a hearty and wholesome meal. They’re easy to prepare and full of rich, authentic flavors. Enjoy them with a side of steamed veggies or a dollop of low-sodium sour cream.

Zesty Low-Sodium Shrimp Fajitas

Shrimp Fajitas bring vibrant colors and bold flavors to your table. This low-sodium version eliminates the prepackaged seasoning mix, using fresh herbs and spices to create a healthy dish that’s quick to prepare and perfect for a laid-back Saturday.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Juice of 1 lime
• 8 small corn or whole wheat tortillas
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add garlic, onion, and bell peppers. Sauté until the vegetables are tender.
3. In a bowl, toss shrimp with smoked paprika, cumin, chili powder, and lime juice.
4. Add the shrimp to the skillet and cook for 3–5 minutes until pink and opaque.
5. Warm the tortillas in a skillet or microwave.
6. Serve the shrimp and veggies on tortillas, garnished with fresh cilantro.

These Zesty Low-Sodium Shrimp Fajitas are an excellent way to bring the flavors of the sea to your Saturday table. Light yet satisfying, they pair beautifully with a refreshing side of guacamole or a cucumber salad. Perfect for sharing with family and friends!

Low-Sodium Beef Picadillo

Beef Picadillo is a traditional Mexican dish that features ground beef cooked with tomatoes, raisins, olives, and a combination of spices. This low-sodium version keeps all the familiar flavors while reducing the salt content, making it a perfect comfort food that’s lighter and healthier.

Ingredients

• 1 lb lean ground beef (preferably 90% lean)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 cup diced tomatoes (fresh or no-salt-added canned)
• 1/4 cup raisins
• 1/4 cup green olives, sliced
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tbsp olive oil
• 1/4 cup unsalted beef broth
• 1/4 cup chopped fresh cilantro
• 4 small whole wheat tortillas or lettuce wraps (for serving)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
3. Stir in the diced tomatoes, raisins, olives, cumin, and cinnamon.
4. Pour in the unsalted beef broth and bring to a simmer. Cook for 10–15 minutes, allowing the flavors to meld together and the sauce to thicken.
5. Serve the picadillo with warm tortillas or lettuce wraps, and garnish with fresh cilantro.

This Low-Sodium Beef Picadillo is a flavorful and nutritious dish that combines savory and sweet elements. The raisins and olives provide a unique burst of flavor that makes this dish special. It’s perfect for a family dinner or a meal prep option for the week ahead, giving you a healthy, sodium-conscious take on a beloved classic.

Grilled Vegetable and Black Bean Tostadas

Tostadas are a fun, crunchy base for a variety of toppings. This low-sodium version features grilled vegetables and black beans for a hearty yet healthy dish, making it ideal for a satisfying Saturday meal. This recipe is also vegetarian and can easily be made vegan by omitting cheese or sour cream.

Ingredients

• 4 whole wheat tostada shells
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 1 cup black beans, rinsed and drained (or homemade)
• 1 tsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 cup fresh cilantro, chopped
• 1/4 cup low-fat cheese (optional)
• 1/4 cup low-sodium sour cream (optional)

Instructions

1. Preheat your grill or grill pan to medium-high heat.
2. Toss the zucchini, bell pepper, and onion in olive oil, cumin, chili powder, and garlic powder.
3. Grill the vegetables for about 5–7 minutes, turning occasionally, until they are tender and lightly charred.
4. While the vegetables are grilling, heat the black beans in a saucepan until warmed through.
5. Once the vegetables are done, chop them into bite-sized pieces.
6. To assemble the tostadas, spread a layer of black beans onto each tostada shell. Top with the grilled vegetables, and optionally, sprinkle with cheese and a dollop of sour cream.
7. Garnish with fresh cilantro before serving.

These Grilled Vegetable and Black Bean Tostadas are an excellent low-sodium option that brings fresh, vibrant flavors to your table. The crispy tostada shell adds a satisfying crunch, while the combination of grilled veggies and beans creates a nutrient-packed, filling dish. Perfect for a light yet hearty Saturday lunch or dinner!

Low-Sodium Chicken and Avocado Salad

This refreshing chicken and avocado salad is a perfect choice for a light yet filling Saturday meal. With juicy chicken breast, creamy avocado, and a tangy lime dressing, this dish is both nutritious and low in sodium, making it an ideal option for anyone watching their sodium intake.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 ripe avocado, diced
• 1 small cucumber, sliced
• 1 small red onion, thinly sliced
• 2 cups mixed greens (spinach, arugula, or lettuce)
• 1 tbsp olive oil
• Juice of 1 lime
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• Fresh cilantro, chopped, for garnish
• 1/4 cup unsalted chicken broth (for cooking the chicken)

Instructions

1. In a skillet, heat olive oil over medium heat. Add the chicken breasts and cook for 6–7 minutes on each side, or until fully cooked through. Add the unsalted chicken broth to the pan to keep the chicken moist during cooking.
2. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
3. In a large bowl, combine the mixed greens, cucumber, red onion, and diced avocado.
4. In a small bowl, whisk together the lime juice, ground cumin, and black pepper. Pour the dressing over the salad and toss gently to combine.
5. Top the salad with the sliced chicken and garnish with fresh cilantro.

This Low-Sodium Chicken and Avocado Salad is a healthy and light option that’s perfect for a warm Saturday. The creamy avocado paired with the savory chicken and tangy lime dressing makes every bite delicious. This dish can be enjoyed on its own or paired with a side of whole-grain crackers or tortilla chips for added crunch. It’s a balanced meal that’s as satisfying as it is refreshing!

Low-Sodium Grilled Chicken Fajita Bowl

A healthy, vibrant, and flavorful dish, the Grilled Chicken Fajita Bowl is a low-sodium take on the classic fajitas. Featuring grilled chicken, sautéed bell peppers, onions, and a zesty lime dressing, this dish is perfect for a quick Saturday dinner that is both satisfying and nourishing. It’s easy to prepare, customizable, and bursting with fresh flavors.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 cup cooked brown rice or quinoa
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• 1/2 cup low-sodium salsa (optional)

Instructions

1. Preheat the grill or grill pan to medium-high heat.
2. Rub the chicken breasts with olive oil, smoked paprika, cumin, garlic powder, and black pepper.
3. Grill the chicken for 6–7 minutes per side until fully cooked and juices run clear. Remove from the grill and let rest for 5 minutes before slicing into strips.
4. While the chicken cooks, heat a skillet over medium heat and sauté the bell peppers and onions until tender and slightly charred, about 7–8 minutes.
5. In bowls, layer the cooked rice or quinoa, sautéed peppers and onions, and sliced chicken.
6. Drizzle with lime juice and garnish with fresh cilantro. Optionally, add a spoonful of low-sodium salsa on top for extra flavor.

This Low-Sodium Grilled Chicken Fajita Bowl offers all the bold flavors of fajitas without the added salt. The combination of smoky, grilled chicken, sweet bell peppers, and quinoa or brown rice makes it a well-rounded meal. This bowl is a healthy, satisfying choice for a Saturday dinner, and it can easily be customized with your favorite toppings or served with a side of guacamole for an extra boost of flavor.

Low-Sodium Mexican Street Corn Salad

Mexican street corn salad, or “Elote,” is a popular dish that blends the smokiness of grilled corn with creamy mayo and tangy lime. This low-sodium version uses a lightened-up dressing and fresh ingredients to keep the flavor intact while making it a healthier choice. It’s the perfect side dish for a Saturday barbecue or a light meal.

Ingredients

• 4 ears of corn, husked
• 1/4 cup plain Greek yogurt (as a substitute for mayonnaise)
• 1 tbsp lime juice
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 cup fresh cilantro, chopped
• 1/4 cup crumbled low-fat cotija cheese (optional)
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Preheat the grill to medium-high heat. Brush the corn with olive oil and grill for 8–10 minutes, turning occasionally, until the corn is charred and cooked through.
2. Let the corn cool slightly before cutting the kernels off the cob.
3. In a large bowl, combine the grilled corn kernels with Greek yogurt, lime juice, chili powder, smoked paprika, garlic powder, and a pinch of black pepper.
4. Mix well, and then stir in chopped cilantro and crumbled cotija cheese, if using.
5. Serve the salad chilled or at room temperature for a fresh, flavorful side dish.

This Low-Sodium Mexican Street Corn Salad is a vibrant, creamy dish with a smoky, tangy twist. The grilled corn adds a depth of flavor that pairs beautifully with the refreshing lime and chili powder. It’s the ideal side for tacos, grilled meats, or as a light meal on its own. With its fresh ingredients and easy preparation, this salad is a great addition to any Saturday gathering.

Low-Sodium Vegetable Tamales

Tamales are a beloved Mexican comfort food, and this low-sodium version skips the traditional high-sodium fillings while still offering all the warm, savory flavors. With a hearty vegetable filling and homemade masa, these tamales are a perfect weekend project and make for an amazing addition to any Saturday meal.

Ingredients

For the masa:

• 2 cups masa harina
• 1/2 cup unsalted vegetable broth
• 1/4 cup olive oil
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp baking powder
• 1/4 tsp black pepper

For the filling:

• 1 small zucchini, diced
• 1/2 cup corn kernels
• 1/2 cup diced carrots
• 1/4 cup onion, chopped
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• Fresh cilantro for garnish

Instructions

1. In a bowl, combine masa harina, vegetable broth, olive oil, garlic powder, cumin, baking powder, and black pepper. Mix well until the dough is soft and pliable.
2. For the filling, heat olive oil in a pan over medium heat and sauté the zucchini, corn, carrots, and onion until softened, about 5–7 minutes. Add cumin and chili powder, and cook for an additional minute.
3. Soak dried corn husks in warm water for 10 minutes to soften them.
4. To assemble the tamales, spread a small amount of masa on the center of each corn husk. Top with a spoonful of the vegetable mixture.
5. Fold the sides of the husk over the masa and filling, then fold up the bottom.
6. Steam the tamales in a large steamer for 1–1.5 hours, or until the masa is fully cooked and separates easily from the husks.
7. Garnish with fresh cilantro before serving.

Low-Sodium Vegetable Tamales are a wonderful way to enjoy the flavors of Mexican cuisine without the added salt. The tender masa and savory vegetable filling make for a satisfying and wholesome dish that’s perfect for a Saturday celebration. These tamales are not only healthy but also a fun and rewarding dish to prepare, offering a great opportunity to gather friends and family for a cooking experience!

Low-Sodium Chicken Pozole

Pozole is a comforting and traditional Mexican soup made with hominy and meat, usually pork or chicken, in a rich, flavorful broth. This low-sodium version substitutes some of the usual high-sodium ingredients with homemade, fresh ingredients, allowing you to enjoy a hearty and nourishing dish without compromising on taste. It’s perfect for a Saturday meal, especially when you’re craving a comforting bowl of soup.

Ingredients

• 2 boneless, skinless chicken breasts
• 2 cups hominy (canned or dried, if dried, soak overnight)
• 1 small onion, halved
• 3 garlic cloves, peeled
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp olive oil
• 4 cups unsalted chicken broth
• 2 cups water
• 1 lime, cut into wedges
• 1/4 cup fresh cilantro, chopped
• Sliced radishes and shredded lettuce for garnish

Instructions

1. In a large pot, add the chicken breasts, hominy, onion, garlic, cumin, oregano, olive oil, chicken broth, and water.
2. Bring to a boil, then reduce the heat and let it simmer for about 45 minutes, until the chicken is fully cooked and the hominy is tender.
3. Remove the chicken from the pot, shred it using two forks, and return it to the soup.
4. Taste the pozole and adjust seasoning with pepper or additional cumin if needed.
5. Ladle the soup into bowls and garnish with cilantro, sliced radishes, shredded lettuce, and lime wedges.
6. Serve with a side of warm tortillas for a complete meal.

Low-Sodium Chicken Pozole is a light yet hearty version of this classic Mexican dish, full of comforting flavors and textures. The tender chicken, chewy hominy, and fresh toppings make every bite satisfying. This soup is perfect for a cozy Saturday evening or for meal prepping ahead of time. It can be customized with various toppings, making it as unique as your taste preferences.

Low-Sodium Beef and Bean Chili

Chili is a filling and flavorful dish that often uses a variety of meats and beans. This low-sodium version swaps out the pre-made chili seasoning and uses fresh ingredients to keep the sodium content down while maintaining all the savory, hearty flavors. It’s perfect for those looking for a satisfying meal that won’t compromise their health goals.

Ingredients

• 1 lb lean ground beef (90% lean)
• 1 can (15 oz) no-salt-added kidney beans, drained and rinsed
• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1/4 tsp black pepper
• 1 cup unsalted beef broth
• Fresh cilantro and lime wedges for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks.
2. Add the onion and garlic to the beef and sauté until the onion is softened.
3. Stir in the chili powder, cumin, smoked paprika, cinnamon, and black pepper, and cook for another 2–3 minutes until fragrant.
4. Add the kidney beans, black beans, diced tomatoes, and beef broth. Stir well to combine.
5. Bring the chili to a simmer and cook for 20–30 minutes, stirring occasionally, until the chili thickens and flavors meld.
6. Taste and adjust seasoning with more chili powder or black pepper if desired.
7. Serve the chili in bowls, garnished with fresh cilantro and a squeeze of lime juice.

This Low-Sodium Beef and Bean Chili delivers a hearty, warming bowl of comfort that is perfect for a Saturday meal. The rich flavors of the spices and the variety of beans create a satisfying dish, while the lean beef keeps it heart-healthy. Serve it with a side of cornbread or a small salad for a well-rounded meal the whole family can enjoy.

Low-Sodium Fish Tacos with Mango Salsa

Fish tacos are a light yet flavorful meal that’s perfect for a Saturday lunch or dinner. This low-sodium version uses fresh fish and a vibrant, tangy mango salsa to bring out all the flavors of the ocean while keeping the dish light and healthy. It’s a great option for those seeking a low-sodium alternative to more traditional fried tacos.

Ingredients

• 1 lb white fish fillets (such as tilapia or cod)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1/2 cup shredded cabbage
• 1 avocado, sliced
• 1 lime, cut into wedges

For the Mango Salsa:

• 1 ripe mango, peeled and diced
• 1/2 red onion, finely chopped
• 1 small jalapeño, finely chopped (optional)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. In a small bowl, mix the cumin, chili powder, and black pepper. Rub this mixture onto the fish fillets.
2. Heat olive oil in a skillet over medium heat. Add the fish fillets and cook for 3–4 minutes per side, or until fully cooked and flaky.
3. While the fish is cooking, prepare the mango salsa by combining the mango, red onion, jalapeño (if using), cilantro, lime juice, and a pinch of salt and pepper. Stir well and set aside.
4. Warm the corn tortillas in a dry skillet or microwave.
5. To assemble, place the cooked fish on the tortillas, then top with shredded cabbage, mango salsa, and avocado slices.
6. Serve with lime wedges on the side.

Low-Sodium Fish Tacos with Mango Salsa are a fresh, light, and flavorful dish that’s perfect for a Saturday meal. The combination of tender fish, crisp cabbage, creamy avocado, and the tangy sweetness of mango salsa makes every bite a delightful experience. This dish is not only delicious but also heart-healthy, offering a lighter alternative to traditional fried tacos. It’s an ideal meal for warm weather or a refreshing dinner option.

Low-Sodium Chiles Rellenos

Chiles Rellenos are a traditional Mexican dish that features roasted, stuffed peppers, usually filled with cheese or meat. This low-sodium version uses fresh vegetables and a light cheese filling to create a healthy, yet satisfying dish that can be served as a main course or as part of a larger spread. It’s a perfect dish for a Saturday dinner when you want something flavorful but not overly salty.

Ingredients

• 4 large poblano peppers
• 1 cup low-fat ricotta cheese or fresh queso fresco
• 1/2 cup diced tomatoes
• 1/4 cup fresh cilantro, chopped
• 1/4 cup onion, finely chopped
• 1 tsp ground cumin
• 1/4 tsp chili powder
• 1 tbsp olive oil
• 2 eggs, separated
• 1/4 cup whole wheat breadcrumbs (optional)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roast the poblano peppers on a baking sheet in the oven for 15–20 minutes, turning occasionally, until the skin is charred and blistered.
3. Once roasted, place the peppers in a covered bowl or in a plastic bag for 10 minutes to steam. Then, peel off the charred skin and carefully remove the seeds and stems.
4. In a bowl, mix the ricotta cheese, diced tomatoes, cilantro, onion, cumin, chili powder, and black pepper.
5. Stuff the peeled peppers with the cheese mixture and set them aside.
6. Heat olive oil in a skillet over medium heat. Beat the egg whites until stiff peaks form and gently fold in the egg yolks.
7. Lightly coat the stuffed peppers with the egg mixture, then dip them into the breadcrumbs (if using).
8. Cook the peppers in the skillet, turning gently until golden and crispy, about 5–6 minutes per side.
9. Serve with a drizzle of salsa verde or fresh cilantro on top.

These Low-Sodium Chiles Rellenos offer a lighter version of a Mexican classic. The combination of roasted poblanos with a flavorful, fresh filling makes each bite satisfying, and the crispy egg coating adds texture without needing high sodium. This dish is perfect for a special weekend meal, offering a burst of flavor without compromising your health goals.

Low-Sodium Mexican Quinoa Salad

This Mexican-inspired quinoa salad is a healthy and refreshing dish that combines the flavors of black beans, corn, tomatoes, and a zesty lime dressing. It’s a versatile salad that can be served as a side dish or a main course, making it a great choice for a Saturday gathering or meal prep. This low-sodium version is packed with nutrients while keeping the salt content to a minimum.

Ingredients

• 1 cup quinoa, rinsed
• 1 cup no-salt-added black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• Juice of 2 limes
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and black pepper to taste

Instructions

1. Cook quinoa according to package instructions. Once cooked, fluff with a fork and let it cool.
2. In a large bowl, combine the cooked quinoa, black beans, corn, tomatoes, red onion, and cilantro.
3. In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, and black pepper.
4. Pour the dressing over the quinoa mixture and toss until well combined.
5. Taste and adjust seasoning, adding more lime juice or cilantro if desired.
6. Serve chilled or at room temperature.

This Low-Sodium Mexican Quinoa Salad is a vibrant and nutritious dish that can be enjoyed as a standalone meal or as a side to tacos or grilled meats. The combination of quinoa with fresh vegetables and a zesty lime dressing provides a healthy dose of protein, fiber, and flavor without the added sodium. It’s an ideal option for a light, refreshing Saturday lunch or dinner.

Low-Sodium Shrimp Tacos with Cabbage Slaw

Shrimp tacos are a light and flavorful choice for a Saturday meal, and when paired with a crunchy cabbage slaw, they become even more delightful. This low-sodium version uses fresh ingredients and a simple, zesty dressing to keep the dish healthy and full of flavor. It’s perfect for those looking for a lighter, yet satisfying taco option.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper
• 8 small corn tortillas
• 2 cups shredded cabbage
• 1/2 cup diced tomatoes
• 1/4 cup fresh cilantro, chopped
• 1/4 cup low-fat sour cream
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. In a small bowl, mix the cumin, chili powder, garlic powder, smoked paprika, and black pepper. Rub this mixture onto the shrimp.
2. Heat olive oil in a skillet over medium heat and cook the shrimp for 2–3 minutes per side, until pink and cooked through.
3. While the shrimp cooks, prepare the cabbage slaw by combining the shredded cabbage, diced tomatoes, and cilantro in a bowl.
4. In a small bowl, whisk together the sour cream and lime juice, then pour it over the cabbage mixture. Toss to combine.
5. Warm the corn tortillas in a dry skillet or microwave.
6. To assemble the tacos, place a few shrimp on each tortilla and top with the cabbage slaw.
7. Serve with additional lime wedges on the side.

These Low-Sodium Shrimp Tacos with Cabbage Slaw are a fresh and light option for a Saturday meal. The juicy shrimp paired with the tangy slaw creates a flavorful taco that’s healthy and satisfying. The low-fat sour cream dressing adds creaminess without the excess sodium. This dish is perfect for anyone looking for a quick and tasty meal with a Mexican flair.

Note: More recipes are coming soon!