45+ Traditional Sunday Diabetic Mexican Recipes to Savor

Mexican cuisine is beloved for its rich, bold flavors and vibrant ingredients, but for those managing diabetes, traditional dishes can often feel off-limits due to their high carbohydrate content and rich fats.

However, with the right adjustments, you can enjoy the delicious and diverse flavors of Mexico without compromising your health.

Whether you’re looking for a hearty main dish, a refreshing salad, or a flavorful side, there’s a diabetic-friendly Mexican recipe that fits your Sunday meal needs.

In this blog, we’ve curated a list of 45+ Sunday Diabetic Mexican recipes that cater to low-carb, high-protein, and fiber-rich diets while delivering authentic Mexican taste.

From zesty shrimp skewers to hearty stuffed peppers and savory salsas, you’ll find something for every craving.

These recipes are not only ideal for diabetes management but also for anyone looking to eat healthier while savoring the best of Mexican cuisine.

45+ Traditional Sunday Diabetic Mexican Recipes to Savor

Eating healthy doesn’t mean sacrificing flavor, and with these 45+ Sunday Diabetic Mexican recipes, you can indulge in the bold and vibrant tastes of Mexican food without the added sugar or excessive carbs.

These dishes are rich in lean proteins, healthy fats, and plenty of fresh vegetables, making them perfect for managing blood sugar levels while still enjoying satisfying meals with your family and friends.

Whether you’re planning a family gathering or a solo meal prep for the week, these recipes will keep you nourished and inspired.

So go ahead, bring the fiesta to your table with these delicious and nutritious diabetic-friendly Mexican dishes. Healthy eating has never been this flavorful!

Diabetic-Friendly Chicken Fajitas

Fajitas are a classic Mexican dish full of vibrant flavors and textures. This diabetic-friendly version swaps traditional high-carb tortillas for low-carb alternatives while keeping all the flavor intact. Packed with lean protein, fresh vegetables, and spices, this recipe is perfect for a healthy and satisfying Sunday meal.

Ingredients:

• 2 boneless, skinless chicken breasts (sliced into thin strips)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 yellow onion (sliced)
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 clove garlic (minced)
• 1 lime (juiced)
• 6 low-carb tortillas (or lettuce wraps for fewer carbs)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken strips and season with chili powder, cumin, paprika, garlic, salt, and pepper. Cook for 5–7 minutes until chicken is browned and cooked through.
3. Add bell peppers and onion to the skillet. Sauté until vegetables are tender but still slightly crisp, about 5 minutes.
4. Squeeze lime juice over the mixture and toss well.
5. Serve the chicken and vegetable mixture in low-carb tortillas or lettuce wraps.

These chicken fajitas are not only delicious but also tailored to maintain balanced blood sugar levels. They are quick to prepare, making them a fantastic option for a relaxed Sunday dinner. Pair with a light salad or a small serving of guacamole for a complete, healthy Mexican feast.

Low-Carb Shrimp Tacos with Avocado Crema

Tacos are a staple in Mexican cuisine, but traditional versions often contain high-carb tortillas. This recipe uses low-carb tortillas and swaps high-fat toppings for a creamy avocado-based sauce that is both healthy and flavorful. Shrimp, a lean protein source, makes this dish light yet satisfying, ideal for a diabetic-friendly Sunday meal.

Ingredients:

• 1 lb shrimp (peeled and deveined)
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1 tbsp olive oil
• 1 avocado
• 1/2 cup plain Greek yogurt (unsweetened)
• 1 tbsp lime juice
• 1/4 cup fresh cilantro (chopped)
• 6 low-carb tortillas
• 1 cup shredded cabbage

Instructions:

1. Toss shrimp with chili powder, garlic powder, paprika, and a pinch of salt.
2. Heat olive oil in a skillet over medium heat. Add shrimp and cook for 2–3 minutes per side until pink and cooked through.
3. In a blender, combine avocado, Greek yogurt, lime juice, and cilantro. Blend until smooth to create the avocado crema.
4. Warm low-carb tortillas in a skillet or microwave.
5. Assemble the tacos: place shredded cabbage on the tortilla, top with shrimp, and drizzle with avocado crema.

These low-carb shrimp tacos are a flavorful, light, and diabetes-friendly take on a classic Mexican dish. The avocado crema adds a creamy richness without the need for unhealthy fats, while the shrimp provides a protein boost. Enjoy these tacos guilt-free, knowing they fit perfectly into a balanced diabetic diet.

Diabetic-Friendly Chiles Rellenos Casserole

Chiles Rellenos is a beloved Mexican dish known for its rich flavors and cheesy filling. This casserole-style adaptation simplifies the preparation while keeping it diabetic-friendly by using low-carb ingredients. It’s an ideal hearty dish for a Sunday gathering that the entire family can enjoy.

Ingredients:

• 4 poblano peppers (roasted, peeled, and seeded)
• 1 lb lean ground turkey or chicken
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 cup shredded reduced-fat cheddar cheese
• 1/2 cup almond flour
• 1/2 tsp baking powder
• 4 large eggs
• 1/2 cup unsweetened almond milk
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease a casserole dish with cooking spray.
2. Heat a skillet over medium heat and cook ground turkey with onion, garlic, cumin, paprika, salt, and pepper until browned.
3. Place roasted poblano peppers in the casserole dish and fill each with the turkey mixture.
4. In a mixing bowl, whisk together almond flour, baking powder, eggs, almond milk, and half of the cheese. Pour this mixture over the peppers.
5. Sprinkle the remaining cheese on top and bake for 25–30 minutes until the casserole is set and golden.

This Chiles Rellenos casserole combines all the flavors of the traditional dish in a convenient, diabetes-friendly format. It’s packed with protein, healthy fats, and just the right amount of spice to make your Sunday dinner special. Serve with a side of fresh salsa or a simple salad for a well-rounded meal.

Diabetic-Friendly Beef and Zucchini Enchiladas

These low-carb enchiladas are a delicious, healthy twist on a classic Mexican favorite. By using zucchini instead of traditional tortillas, this recipe cuts down on carbs while still offering the satisfying flavors of enchiladas. Ground beef is seasoned with classic enchilada spices and topped with a flavorful homemade sauce, making this dish a great diabetic-friendly option for Sunday dinner.

Ingredients:

• 2 medium zucchinis (sliced lengthwise into thin strips)
• 1 lb lean ground beef
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1 can (14.5 oz) crushed tomatoes (no added sugar)
• 1/4 cup tomato paste
• 1/2 cup reduced-fat shredded cheddar cheese
• Salt and pepper to taste
• Fresh cilantro (chopped, for garnish)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Add onion, garlic, and spices (chili powder, cumin, paprika, cinnamon). Stir well and cook for 2-3 minutes.
3. Add crushed tomatoes, tomato paste, salt, and pepper to the skillet. Simmer for 10 minutes until the sauce thickens.
4. Meanwhile, slice zucchinis into long, thin strips. If needed, lightly grill or sauté the zucchini slices to soften them.
5. In a baking dish, layer zucchini strips to form a base, then top with beef mixture. Repeat layers until all ingredients are used. Top with shredded cheddar cheese.
6. Bake for 20–25 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh cilantro before serving.

These beef and zucchini enchiladas are the perfect example of how you can enjoy the delicious flavors of Mexican cuisine without the carbs. The zucchini strips replace traditional tortillas, making this dish diabetic-friendly while maintaining that classic enchilada taste. It’s a satisfying, low-carb option for a Sunday dinner that everyone will enjoy.

Grilled Fish Tacos with Cabbage Slaw

Grilled fish tacos are a light yet flavorful Mexican dish that’s both refreshing and diabetic-friendly. With fish as a lean protein and a crunchy cabbage slaw topping, these tacos are low in carbs and high in nutrients, making them an excellent choice for a healthy Sunday meal. The grilled fish adds smoky flavor, while the cabbage slaw provides a refreshing contrast.

Ingredients:

• 1 lb white fish fillets (like tilapia, cod, or halibut)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1 lime (juiced)
• Salt and pepper to taste
• 2 cups shredded cabbage
• 1/2 cup Greek yogurt (unsweetened)
• 2 tbsp fresh cilantro (chopped)
• 1 tbsp apple cider vinegar
• 6 low-carb tortillas (or lettuce wraps for fewer carbs)

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Brush the fish fillets with olive oil and season with chili powder, cumin, garlic powder, lime juice, salt, and pepper. Grill the fish for 3-4 minutes per side until fully cooked and flaky.
3. While the fish is grilling, prepare the cabbage slaw: In a bowl, combine shredded cabbage, Greek yogurt, cilantro, apple cider vinegar, salt, and pepper. Toss to combine.
4. Warm the low-carb tortillas or prepare lettuce wraps.
5. Assemble the tacos: Place grilled fish fillets in each tortilla, then top with cabbage slaw.
6. Serve immediately with extra lime wedges and fresh salsa on the side.

These grilled fish tacos with cabbage slaw are a perfect balance of protein and fiber, offering a light yet filling meal without spiking blood sugar levels. The flavors of the fish and the tangy slaw complement each other beautifully, making this a great option for a Sunday meal that’s both refreshing and diabetic-friendly.

Diabetic-Friendly Mexican Stuffed Bell Peppers

Stuffed bell peppers are a versatile and healthy dish, and this Mexican-inspired version is packed with lean ground turkey, black beans, and spices. This diabetic-friendly recipe cuts out the carbs and adds in fiber and protein, making it perfect for a satisfying Sunday meal. The peppers are filled with a flavorful mixture and topped with cheese for a deliciously filling dish.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb lean ground turkey
• 1 small onion (chopped)
• 1 can (15 oz) black beans (rinsed and drained)
• 1 cup diced tomatoes (no added sugar)
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 cup reduced-fat shredded cheese
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds. Place the peppers upright in a baking dish.
3. In a skillet, cook the ground turkey with chopped onion until browned and cooked through. Add black beans, diced tomatoes, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Stir to combine and cook for another 5 minutes.
4. Stuff the bell peppers with the turkey and bean mixture, pressing down gently to pack the filling.
5. Sprinkle shredded cheese on top of each stuffed pepper.
6. Cover the dish with aluminum foil and bake for 25-30 minutes, until the peppers are tender and the cheese is melted.
7. Serve hot and garnish with fresh cilantro if desired.

These Mexican stuffed bell peppers are not only visually appealing but also packed with healthy ingredients that make them a great diabetic-friendly option. The ground turkey and black beans offer protein and fiber, while the bell peppers provide a sweet crunch. This dish is a flavorful, satisfying choice for a Sunday dinner that aligns with a healthy eating plan.

Diabetic-Friendly Chicken Tortilla Soup

This hearty and flavorful chicken tortilla soup brings the bold tastes of Mexico to your table in a healthy, diabetic-friendly way. Traditional fried tortilla strips are replaced with crunchy baked low-carb tortilla strips, and the soup is packed with lean chicken, vegetables, and spices. This is the perfect warm and comforting meal for a Sunday dinner.

Ingredients:

• 2 boneless, skinless chicken breasts (shredded)
• 1 medium onion (chopped)
• 1 bell pepper (chopped)
• 2 cloves garlic (minced)
• 1 can (14.5 oz) diced tomatoes (no added sugar)
• 4 cups low-sodium chicken broth
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp oregano
• 1 tbsp olive oil
• 1/4 cup fresh cilantro (chopped)
• 1 lime (cut into wedges)
• 6 low-carb tortillas (cut into strips)
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, bell pepper, and garlic, and sauté for 5 minutes until softened.
2. Add the diced tomatoes, chicken broth, shredded chicken, chili powder, cumin, paprika, oregano, salt, and pepper. Stir well and bring to a simmer. Let the soup cook for 20 minutes, allowing the flavors to meld together.
3. While the soup is simmering, preheat the oven to 375°F (190°C). Lay the tortilla strips on a baking sheet and bake for 8-10 minutes, flipping halfway through, until crispy.
4. Once the soup is ready, serve it in bowls, garnished with fresh cilantro and a squeeze of lime juice. Top with the homemade tortilla strips.

This diabetic-friendly chicken tortilla soup is a perfect balance of protein and fiber, with a rich depth of flavor from the spices and fresh vegetables. The crunchy baked tortilla strips add the texture you’d expect from a traditional version but with fewer carbs, making it a great choice for a Sunday meal that’s both comforting and healthy.

Diabetic-Friendly Mexican Cauliflower Rice

This low-carb version of Mexican rice uses cauliflower instead of traditional rice, making it a great option for diabetics who want to enjoy the flavors of a classic Mexican side dish without the carbs. With the addition of vegetables, lime, and cilantro, this cauliflower rice is a flavorful and healthy accompaniment to any Mexican meal.

Ingredients:

• 1 medium head of cauliflower (grated or riced)
• 1 tbsp olive oil
• 1 small onion (chopped)
• 1 bell pepper (chopped)
• 1 clove garlic (minced)
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 cup diced tomatoes (no added sugar)
• 1/4 cup fresh cilantro (chopped)
• 1 lime (juiced)
• Salt and pepper to taste

Instructions:

1. In a food processor, pulse the cauliflower florets until they resemble rice grains.
2. Heat olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic, and sauté for 5 minutes until softened.
3. Add the riced cauliflower to the skillet along with cumin, chili powder, salt, and pepper. Stir well and cook for 5-7 minutes until the cauliflower is tender.
4. Add the diced tomatoes and cook for another 2-3 minutes until heated through.
5. Stir in the fresh cilantro and lime juice just before serving.

This diabetic-friendly Mexican cauliflower rice is a perfect side dish to complement your Sunday meal. It’s low in carbs, high in fiber, and packed with the vibrant flavors of Mexican cuisine. The cauliflower rice mimics the texture of traditional rice, making it a delicious, guilt-free alternative for those managing their blood sugar levels.

Diabetic-Friendly Mexican Grilled Veggie Tacos

These grilled veggie tacos offer a fresh, flavorful, and healthy take on Mexican cuisine. With a variety of colorful vegetables like zucchini, bell peppers, and mushrooms, this dish is rich in fiber and antioxidants. Served in low-carb tortillas or lettuce wraps, these tacos are perfect for anyone following a diabetic-friendly diet while still craving authentic Mexican flavors.

Ingredients:

• 1 zucchini (sliced)
• 1 yellow bell pepper (sliced)
• 1 red bell pepper (sliced)
• 1 cup sliced mushrooms
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro (chopped)
• 1 lime (cut into wedges)
• 6 low-carb tortillas (or lettuce wraps)

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Toss the sliced vegetables with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
3. Grill the vegetables for 5-7 minutes, turning occasionally until they are tender and slightly charred.
4. Warm the low-carb tortillas or prepare lettuce wraps.
5. Assemble the tacos by placing the grilled veggies in the tortillas or lettuce wraps.
6. Garnish with fresh cilantro and a squeeze of lime juice.

These grilled veggie tacos are a vibrant and healthy way to enjoy Mexican flavors without the carbs. They are high in fiber and antioxidants from the variety of vegetables, making them a great diabetic-friendly option. Whether you choose tortillas or lettuce wraps, these tacos are an ideal choice for a light, nutritious Sunday meal.

Diabetic-Friendly Mexican Chicken and Avocado Salad

This fresh and vibrant chicken and avocado salad brings a delightful mix of lean protein, healthy fats, and crisp vegetables. Packed with grilled chicken, creamy avocado, and a tangy lime dressing, this salad is a light yet satisfying meal for a diabetic-friendly Sunday lunch or dinner. It’s full of flavor and easy to prepare, making it a perfect healthy choice.

Ingredients:

• 2 boneless, skinless chicken breasts (grilled and sliced)
• 1 ripe avocado (sliced)
• 1 cup cherry tomatoes (halved)
• 1/2 cucumber (sliced)
• 1/4 red onion (thinly sliced)
• 1/4 cup fresh cilantro (chopped)
• 2 tbsp olive oil
• 1 tbsp fresh lime juice
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan over medium heat. Season the chicken breasts with salt, pepper, and cumin. Grill for 6-7 minutes per side, until cooked through and juices run clear. Let the chicken rest for a few minutes before slicing.
2. In a large bowl, combine the sliced chicken, avocado, cherry tomatoes, cucumber, red onion, and cilantro.
3. In a small bowl, whisk together olive oil, lime juice, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately or refrigerate for up to 2 hours before serving.

This chicken and avocado salad is a fantastic, low-carb option for a healthy and satisfying meal. The avocado adds heart-healthy fats, while the chicken provides lean protein. The fresh, crisp vegetables and zesty lime dressing make this salad a refreshing, diabetic-friendly choice for any Sunday meal.

Diabetic-Friendly Mexican Bean and Quinoa Salad

This protein-packed quinoa and bean salad is a delicious, diabetic-friendly alternative to traditional grain-based salads. With a variety of beans, quinoa, and fresh vegetables, it offers a healthy dose of fiber and essential nutrients. Topped with a light cilantro-lime dressing, this salad makes a hearty, low-carb option for a Sunday meal that is both filling and nutritious.

Ingredients:

• 1 cup cooked quinoa
• 1/2 cup black beans (rinsed and drained)
• 1/2 cup kidney beans (rinsed and drained)
• 1/2 cup corn kernels (fresh or frozen)
• 1 medium tomato (diced)
• 1/4 cup red onion (diced)
• 1/4 cup fresh cilantro (chopped)
• 1 tbsp olive oil
• 1 tbsp fresh lime juice
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, black beans, kidney beans, corn, tomato, red onion, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper to make the dressing.
3. Drizzle the dressing over the quinoa and bean mixture, and toss gently to combine.
4. Serve immediately, or refrigerate for up to 2 hours for the flavors to meld.

This Mexican bean and quinoa salad is a filling and fiber-rich option for anyone following a diabetic-friendly diet. The quinoa serves as a great low-glycemic grain, while the beans provide a hearty dose of protein and fiber. With a tangy lime dressing, this salad is both nutritious and satisfying, making it a perfect choice for a light and healthy Sunday meal.

Diabetic-Friendly Mexican Grilled Shrimp Skewers

These grilled shrimp skewers are an easy-to-make and deliciously flavored dish that is perfect for a diabetic-friendly Sunday dinner. Marinated in a zesty lime and chili mixture, the shrimp are grilled to perfection, offering a lean source of protein while remaining low in carbs. These skewers pair wonderfully with a side of grilled vegetables or a light salad.

Ingredients:

• 1 lb large shrimp (peeled and deveined)
• 1 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)
• Fresh cilantro (for garnish)

Instructions:

1. In a bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
2. Add the shrimp to the marinade and toss to coat. Let the shrimp marinate for 15-20 minutes in the refrigerator.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the marinated shrimp onto the soaked skewers. Grill the shrimp for 2-3 minutes per side until they turn pink and opaque.
5. Garnish with fresh cilantro before serving.

These grilled shrimp skewers are a fantastic, low-carb way to enjoy the flavors of Mexican cuisine. The marinade of lime, chili, and cumin gives the shrimp a zesty, smoky flavor that’s both refreshing and satisfying. Perfect for a healthy Sunday meal, these shrimp skewers are quick to prepare and are a great source of lean protein for anyone following a diabetic-friendly diet.

Diabetic-Friendly Mexican Stuffed Peppers

These Mexican stuffed peppers are a delicious and nutritious meal, perfect for a diabetic-friendly Sunday dinner. Instead of using rice, the filling features quinoa, lean ground turkey, and black beans, which provide fiber and protein while keeping the carb content low. The peppers are baked with a sprinkle of cheese for added flavor, making them a satisfying and healthy meal option.

Ingredients:

• 4 large bell peppers (tops cut off and seeds removed)
• 1/2 cup cooked quinoa
• 1 lb lean ground turkey
• 1 can (15 oz) black beans (rinsed and drained)
• 1/2 cup diced tomatoes (no added sugar)
• 1/2 cup diced onions
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 cup shredded reduced-fat cheese
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the ground turkey over medium heat, breaking it apart as it cooks, until browned and cooked through (about 7-8 minutes).
3. Add the diced onions and cook for an additional 3 minutes, until softened.
4. Stir in the black beans, diced tomatoes, quinoa, cumin, chili powder, garlic powder, salt, and pepper. Cook for another 2-3 minutes to combine all the flavors.
5. Stuff the bell peppers with the turkey and quinoa mixture, pressing down gently to pack them in.
6. Place the stuffed peppers in a baking dish and top with shredded cheese.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 5 minutes until the cheese is melted and bubbly.
8. Garnish with fresh cilantro before serving.

These Mexican stuffed peppers are a fantastic diabetic-friendly meal that’s full of flavor and nutrition. The combination of lean turkey, quinoa, and black beans makes this dish a hearty and filling option that’s lower in carbs. Plus, the cheese topping adds a creamy touch, making this meal feel indulgent while still being healthy and satisfying.

Diabetic-Friendly Mexican Beef and Veggie Skillet

This one-pan Mexican beef and veggie skillet is a quick and easy meal perfect for a diabetic-friendly Sunday dinner. It’s packed with lean ground beef, bell peppers, zucchini, and tomatoes, all flavored with traditional Mexican spices. This dish is low in carbs and high in fiber, making it an ideal option for managing blood sugar levels while still enjoying bold flavors.

Ingredients:

• 1 lb lean ground beef
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 1 zucchini (sliced)
• 1 can (14.5 oz) diced tomatoes (no added sugar)
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart as it browns, for 7-8 minutes.
2. Add the chopped bell peppers and zucchini, and cook for another 5-6 minutes, until the vegetables are tender.
3. Stir in the diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld together.
4. Once the vegetables are tender and the flavors are combined, garnish with fresh cilantro and serve.

This Mexican beef and veggie skillet is an easy, low-carb, and flavorful meal that’s perfect for diabetics. The lean ground beef provides protein, while the vegetables add fiber and nutrients, making this dish balanced and satisfying. It’s a great one-pan option for a stress-free Sunday dinner that doesn’t compromise on taste or health.

Diabetic-Friendly Mexican Shrimp Salad

This vibrant Mexican shrimp salad is a healthy, low-carb option that’s perfect for a refreshing Sunday lunch or dinner. Packed with shrimp, fresh vegetables, and a tangy lime dressing, this salad is full of flavor and easy to make. The healthy fats from the avocado and protein from the shrimp make it filling, while the bright, fresh ingredients keep it light and satisfying.

Ingredients:

• 1 lb cooked shrimp (peeled and deveined)
• 1 avocado (diced)
• 1 cup cherry tomatoes (halved)
• 1/2 cucumber (sliced)
• 1/4 red onion (thinly sliced)
• 1/4 cup fresh cilantro (chopped)
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 1/2 tsp chili powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shrimp, avocado, cherry tomatoes, cucumber, red onion, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, chili powder, salt, and pepper.
3. Drizzle the dressing over the shrimp and vegetable mixture, and toss gently to combine.
4. Serve immediately, or refrigerate for up to 2 hours for the flavors to meld.

This Mexican shrimp salad is a perfect choice for anyone following a diabetic-friendly diet. It’s light, refreshing, and packed with protein and healthy fats. The zesty lime dressing ties everything together, making it a satisfying yet low-carb option for a Sunday meal. It’s easy to prepare, making it a great option for busy days when you want something healthy and delicious.

Note: More recipes are coming soon!