50+ Delicious Sunday Low-Sodium Mexican Recipes You’ll Love

Mexican cuisine is known for its vibrant flavors, bold spices, and hearty ingredients, but many traditional dishes can be high in sodium.

Whether you’re looking to reduce your salt intake for health reasons or simply want to try something lighter, it’s possible to enjoy the rich and savory tastes of Mexican food without the added sodium.

This collection of 50+ Sunday Low-Sodium Mexican Recipes will help you create delicious and health-conscious meals that still pack a punch in flavor.

From savory tacos and zesty salsas to hearty soups and fresh salads, these recipes will satisfy your cravings while keeping sodium levels in check.

Whether you’re feeding your family, hosting friends, or preparing meals for the week ahead, these recipes are perfect for a guilt-free Sunday feast.

50+ Delicious Sunday Low-Sodium Mexican Recipes You’ll Love

Enjoying the bold and comforting flavors of Mexican food doesn’t have to mean sacrificing your health goals.

By using fresh ingredients, cutting down on salt, and utilizing spices to enhance flavor, you can make healthier choices while still enjoying the savory dishes you love.

With these 50+ Sunday Low-Sodium Mexican Recipes, you’ll have a wide variety of options to choose from, ensuring that every Sunday meal is satisfying and flavorful.

Whether you’re craving something light like a veggie fajita or heartier options like chicken pozole, there’s a low-sodium Mexican recipe here for every taste and occasion.

So gather your ingredients, get cooking, and enjoy a healthy, delicious Mexican-inspired meal that’s sure to become a family favorite!

Low-Sodium Mexican Breakfast Tacos

Mexican Breakfast Tacos are a perfect way to start your Sunday morning with a burst of flavor while keeping sodium levels in check. These tacos are filled with fluffy scrambled eggs, vibrant vegetables, and a touch of spice, making them an energizing and satisfying dish. The absence of high-sodium seasonings allows the natural flavors of the ingredients to shine. Ideal for a family breakfast or brunch, this recipe proves you can enjoy traditional Mexican flavors healthily.

Ingredients

• 4 small corn tortillas (unsalted)
• 4 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup cherry tomatoes, diced
• 1/4 cup red bell pepper, finely chopped
• 1/4 cup onion, finely chopped
• 1/2 tsp cumin powder (no salt added)
• 1/2 tsp smoked paprika (optional)
• 1 tbsp olive oil
• Fresh cilantro and lime wedges for garnish

Instructions

1. Prepare the Vegetables
   Wash and dice the tomatoes, red bell pepper, and onion. Chop the spinach and set aside.
2. Cook the Vegetables
   Heat olive oil in a non-stick skillet over medium heat. Add onions and bell peppers, sautéing until soft, about 3 minutes. Add tomatoes and spinach, stirring until wilted. Remove the vegetable mixture and set aside.
3. Scramble the Eggs
   Crack the eggs into a bowl and whisk them until well blended. Pour the eggs into the same skillet and scramble gently until cooked through but still fluffy.
4. Assemble the Tacos
   Warm the tortillas in a dry pan or microwave. Divide the scrambled eggs among the tortillas and top with the sautéed vegetables.
5. Garnish and Serve
   Sprinkle with fresh cilantro and serve with lime wedges for an extra zing.

These Low-Sodium Mexican Breakfast Tacos are a delicious and heart-healthy way to embrace Sunday mornings. The combination of fresh vegetables and fluffy eggs ensures a satisfying meal without compromising flavor. With minimal preparation, this dish brings the warmth of a Mexican breakfast straight to your table.

Low-Sodium Chicken Fajita Bowl

The Low-Sodium Chicken Fajita Bowl is a vibrant and wholesome meal perfect for Sunday lunch or dinner. Packed with lean protein, fresh vegetables, and Mexican-inspired spices, this bowl is both nutritious and flavorful. It offers the satisfaction of classic fajitas while omitting sodium-heavy elements like prepackaged seasonings and marinades. A balanced dish, it’s ideal for anyone looking to enjoy Mexican cuisine with health-conscious modifications.

Ingredients

• 1 lb boneless, skinless chicken breast, sliced thin
• 2 cups cooked brown rice
• 1 cup black beans (low-sodium or home-cooked)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1/2 tsp cumin powder
• 1 tbsp olive oil
• Fresh avocado slices, lime wedges, and cilantro for garnish

Instructions

1. Season and Cook the Chicken
   In a bowl, toss chicken slices with garlic powder, chili powder, cumin, and olive oil. Heat a skillet over medium heat and cook the chicken until fully cooked, about 6-8 minutes. Set aside.
2. Sauté the Vegetables
   In the same skillet, add the bell peppers and onion. Sauté until soft but still slightly crisp, about 5 minutes.
3. Prepare the Bowl
   Divide the cooked brown rice among serving bowls. Top with chicken, sautéed vegetables, and black beans.
4. Garnish and Serve
   Add fresh avocado slices, a sprinkle of cilantro, and a wedge of lime for garnish.

The Low-Sodium Chicken Fajita Bowl combines bold flavors with wholesome ingredients, making it a standout dish for Sunday gatherings. Its colorful presentation and satisfying taste ensure everyone at the table will enjoy a meal that’s both delicious and mindful of sodium intake.

Low-Sodium Vegetable Enchilada Casserole

This Low-Sodium Vegetable Enchilada Casserole is a fantastic make-ahead dinner option that’s perfect for Sundays. Layered with corn tortillas, roasted vegetables, and a homemade no-salt enchilada sauce, this casserole is bursting with Mexican flavors while staying heart-friendly. Its cheesy and satisfying layers make it a family favorite that’s as comforting as it is nutritious.

Ingredients

For the Enchilada Sauce:

• 1 cup unsalted tomato sauce
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cumin powder
• 1/4 tsp onion powder

For the Casserole:

• 6 small corn tortillas (unsalted)
• 1 cup zucchini, diced
• 1 cup bell peppers, diced
• 1/2 cup corn kernels
• 1/2 cup low-sodium black beans
• 1/2 cup shredded low-sodium cheese (optional)
• Fresh cilantro for garnish

Instructions

1. Make the Enchilada Sauce
   In a small pot, mix all the sauce ingredients and simmer for 5 minutes. Adjust spices to taste.
2. Roast the Vegetables
   Preheat the oven to 375°F (190°C). Spread diced zucchini, bell peppers, and corn kernels on a baking sheet. Drizzle with olive oil and roast for 15 minutes.
3. Assemble the Casserole
   In a baking dish, spread a thin layer of enchilada sauce. Add a layer of tortillas, followed by roasted vegetables, black beans, and cheese (if using). Repeat the layers, ending with a tortilla layer and a generous topping of sauce.
4. Bake the Casserole
   Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes or until bubbly.
5. Garnish and Serve
   Allow the casserole to cool slightly before serving. Garnish with fresh cilantro.

This Low-Sodium Vegetable Enchilada Casserole is a crowd-pleasing dish that transforms simple ingredients into a hearty and delicious meal. Perfect for a cozy Sunday evening, it’s a nutritious alternative to traditional enchiladas, offering all the flavor without the excess sodium.

Low-Sodium Black Bean and Corn Salad

This Low-Sodium Black Bean and Corn Salad is a refreshing, colorful dish perfect for Sundays. Packed with vibrant vegetables and flavored with lime and cumin, it’s a delicious side or light main dish. The natural flavors of fresh ingredients make this salad flavorful without added salt, proving that healthy doesn’t mean bland. Quick to prepare, this dish is ideal for busy weekends or potluck gatherings.

Ingredients

• 1 cup cooked black beans (low-sodium or home-cooked)
• 1 cup fresh or frozen corn kernels (thawed if frozen)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced
• 2 tbsp olive oil
• Juice of 1 lime
• 1/2 tsp cumin powder
• Black pepper to taste

Instructions

1. Prepare the Ingredients
   Rinse the black beans if using canned, and chop all the vegetables.
2. Make the Dressing
   In a small bowl, whisk together olive oil, lime juice, cumin, and a pinch of black pepper.
3. Combine the Salad
   In a large mixing bowl, combine the black beans, corn, tomatoes, red onion, and cilantro. Pour the dressing over the salad and toss gently to coat.
4. Add Avocado
   Just before serving, gently fold in the diced avocado to keep it from getting mushy.

This Low-Sodium Black Bean and Corn Salad is a vibrant, nutrient-packed dish that’s as versatile as it is tasty. Whether served as a side dish or enjoyed on its own, this salad brings fresh Mexican flavors to your table without the extra sodium.

Low-Sodium Vegetable Quesadilla

A Low-Sodium Vegetable Quesadilla is the perfect way to enjoy a quick, satisfying Mexican-inspired meal on a Sunday. Filled with fresh veggies and a sprinkle of low-sodium cheese, this dish is both wholesome and flavorful. With its crispy tortilla exterior and melty interior, it’s sure to please everyone in the family. You won’t even miss the salt thanks to the blend of spices and fresh ingredients.

Ingredients

• 4 small whole-wheat tortillas
• 1/2 cup shredded low-sodium cheese
• 1/2 cup red bell pepper, diced
• 1/2 cup zucchini, diced
• 1/4 cup red onion, finely chopped
• 1/2 tsp cumin powder
• 1/4 tsp garlic powder
• 1 tbsp olive oil

Instructions

1. Sauté the Vegetables
   Heat olive oil in a skillet over medium heat. Add the bell pepper, zucchini, and onion, cooking until slightly softened. Sprinkle with cumin and garlic powder. Remove from heat.
2. Assemble the Quesadilla
   Lay a tortilla flat and sprinkle half with cheese. Add a layer of the sautéed vegetables, then fold the tortilla in half.
3. Cook the Quesadilla
   Heat the skillet over medium heat and cook the quesadilla until golden and crispy on both sides, about 2-3 minutes per side.
4. Slice and Serve
   Cut into wedges and serve warm with avocado slices or a dollop of low-sodium salsa.

This Low-Sodium Vegetable Quesadilla proves you don’t need salt to enjoy delicious Mexican flavors. Crispy, cheesy, and packed with nutritious vegetables, it’s a quick and satisfying Sunday meal for the whole family.

Low-Sodium Mexican-Style Stuffed Peppers

Low-Sodium Mexican-Style Stuffed Peppers are a hearty and flavorful dish perfect for Sunday dinners. Bell peppers are filled with a savory mix of brown rice, black beans, vegetables, and Mexican-inspired spices. This recipe is both nutritious and visually appealing, making it a great option for family meals or entertaining guests. By using fresh, low-sodium ingredients, this dish delivers bold flavors without the added salt.

Ingredients

• 4 large bell peppers, tops removed and seeds removed
• 1 cup cooked brown rice
• 1/2 cup black beans (low-sodium or home-cooked)
• 1/2 cup diced tomatoes
• 1/4 cup onion, finely chopped
• 1/2 cup zucchini, diced
• 1/2 tsp chili powder
• 1/2 tsp cumin powder
• 1/2 cup shredded low-sodium cheese (optional)
• 1 tbsp olive oil

Instructions

1. Prepare the Peppers
   Preheat the oven to 375°F (190°C). Slice the tops off the peppers and remove the seeds. Lightly coat the outside with olive oil.
2. Make the Filling
   In a skillet, heat olive oil over medium heat. Sauté onion and zucchini until softened. Add black beans, tomatoes, cooked rice, chili powder, and cumin. Stir until well combined.
3. Stuff the Peppers
   Spoon the filling mixture into the prepared peppers. Place the peppers upright in a baking dish. If using cheese, sprinkle it over the top of each pepper.
4. Bake the Peppers
   Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and the tops are golden.
5. Serve
   Allow the stuffed peppers to cool slightly before serving.

These Low-Sodium Mexican-Style Stuffed Peppers are a beautiful and hearty dish that brings warmth and flavor to your Sunday dinner. With their colorful presentation and savory filling, they’re sure to impress while keeping sodium levels in check.

Low-Sodium Mexican-Style Lentil Soup

Low-Sodium Mexican-Style Lentil Soup is a comforting and wholesome dish that’s perfect for a cozy Sunday meal. This hearty soup is packed with plant-based protein, fresh vegetables, and flavorful Mexican-inspired spices. It’s an easy one-pot recipe that’s both nutritious and low in sodium, making it an excellent choice for those looking for a healthy and satisfying option.

Ingredients

• 1 cup dried lentils, rinsed
• 4 cups unsalted vegetable broth or water
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes (no-salt-added or fresh)
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1 tsp cumin powder
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• 1 tbsp olive oil
• Fresh cilantro and lime wedges for garnish

Instructions

1. Prepare the Vegetables
   Chop the onion, garlic, carrots, and celery.
2. Sauté the Aromatics
   Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened and fragrant, about 3 minutes.
3. Cook the Soup
   Add the lentils, vegetable broth, diced tomatoes, carrots, celery, cumin, smoked paprika, and chili powder. Stir to combine. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the lentils are tender.
4. Garnish and Serve
   Ladle the soup into bowls and garnish with fresh cilantro and a squeeze of lime juice.

Low-Sodium Mexican-Style Lentil Soup is a hearty and flavorful dish that’s perfect for Sundays. Its warm spices and nutritious ingredients make it a comforting choice for chilly evenings, and the leftovers are just as delicious the next day.

Low-Sodium Mexican-Style Quinoa Salad

This Low-Sodium Mexican-Style Quinoa Salad is a vibrant and refreshing dish that’s perfect for a light Sunday meal. Combining fluffy quinoa, colorful vegetables, and a zesty lime dressing, this salad is packed with nutrients and free of added sodium. It’s an ideal choice for meal prep, potlucks, or a satisfying lunch that’s as healthy as it is delicious.

Ingredients

• 1 cup cooked quinoa
• 1 cup fresh or frozen corn (thawed if frozen)
• 1/2 cup black beans (low-sodium or home-cooked)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/2 avocado, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp olive oil
• 1/2 tsp cumin powder

Instructions

1. Prepare the Ingredients
   Cook the quinoa according to package instructions and allow it to cool. Chop the vegetables and rinse the black beans if using canned.
2. Make the Dressing
   In a small bowl, whisk together lime juice, olive oil, and cumin powder.
3. Combine the Salad
   In a large mixing bowl, combine the quinoa, corn, black beans, tomatoes, onion, and cilantro. Pour the dressing over the salad and toss gently to coat.
4. Add Avocado
   Just before serving, fold in the diced avocado to prevent it from browning.

This Low-Sodium Mexican-Style Quinoa Salad is a refreshing and satisfying meal that’s bursting with flavor and texture. Its balance of protein, fiber, and fresh ingredients makes it a healthy choice for any Sunday occasion.

Low-Sodium Sweet Potato and Black Bean Tacos

Low-Sodium Sweet Potato and Black Bean Tacos are a delicious and nutrient-packed option for Sunday dinners. Featuring roasted sweet potatoes, protein-rich black beans, and a hint of spice, these tacos are both satisfying and heart-healthy. With their vibrant flavors and easy preparation, they’re sure to become a family favorite.

Ingredients

• 2 medium sweet potatoes, diced
• 1 cup cooked black beans (low-sodium or home-cooked)
• 4 small corn tortillas (unsalted)
• 1/2 tsp chili powder
• 1/2 tsp cumin powder
• 1 tbsp olive oil
• Fresh cilantro and lime wedges for garnish

Instructions

1. Roast the Sweet Potatoes
   Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, and cumin powder. Spread them on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
2. Warm the Black Beans
   In a small pot, gently heat the black beans over low heat.
3. Assemble the Tacos
   Warm the tortillas in a dry skillet or microwave. Fill each tortilla with roasted sweet potatoes and black beans.
4. Garnish and Serve
   Top the tacos with fresh cilantro and a squeeze of lime juice for added flavor.

These Low-Sodium Sweet Potato and Black Bean Tacos are a delightful combination of textures and flavors. The sweetness of the potatoes pairs beautifully with the earthy black beans and tangy lime, creating a meal that’s as satisfying as it is nutritious. Perfect for Sundays, they’re a crowd-pleasing and heart-healthy option.

Low-Sodium Mexican Chicken Lettuce Wraps

Low-Sodium Mexican Chicken Lettuce Wraps are a light, healthy, and flavorful way to enjoy a Mexican-inspired meal without the added sodium. With tender chicken, fresh vegetables, and a zesty lime dressing, these wraps are an excellent choice for a Sunday lunch or dinner. They’re low in calories but high in protein, and the lettuce serves as a crunchy, refreshing alternative to tortillas.

Ingredients

• 1 lb boneless, skinless chicken breast
• 1 tbsp olive oil
• 1/2 tsp cumin powder
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/4 cup red onion, finely chopped
• 1/2 cup diced bell pepper (any color)
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup cherry tomatoes, diced
• 8 large Romaine lettuce leaves (or iceberg lettuce)
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions

1. Cook the Chicken
   Season the chicken breasts with cumin, chili powder, garlic powder, paprika, and black pepper. Heat olive oil in a skillet over medium heat, and cook the chicken until fully cooked (about 6-7 minutes per side). Once cooked, chop the chicken into small, bite-sized pieces.
2. Prepare the Filling
   In the same skillet, sauté the red onion, bell pepper, and corn for 3-4 minutes until softened. Add the cooked chicken back to the skillet and mix everything together. Squeeze fresh lime juice over the mixture.
3. Assemble the Wraps
   Lay out the lettuce leaves and spoon the chicken and vegetable mixture into the center of each leaf.
4. Serve
   Garnish the wraps with fresh cilantro and a squeeze of lime juice. Serve immediately.

Low-Sodium Mexican Chicken Lettuce Wraps are a fresh, flavorful dish that brings a taste of Mexico without the heavy calories or sodium. These wraps are a perfect light meal for a Sunday afternoon, providing lean protein, fiber, and vibrant flavors all wrapped up in a crunchy lettuce leaf.

Low-Sodium Mexican-Style Cauliflower Rice

Low-Sodium Mexican-Style Cauliflower Rice is a healthy and flavorful alternative to traditional rice, making it a great side dish for any Mexican meal. By using cauliflower rice, you cut down on carbs and calories while still getting a satisfying, textured side. The Mexican-inspired seasonings of cumin, garlic, and lime make this dish come to life with fresh, vibrant flavors that complement any entrée.

Ingredients

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 1 tbsp olive oil
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 2 cloves garlic, minced
• 1/2 tsp cumin powder
• 1/4 tsp smoked paprika
• Juice of 1 lime
• Fresh cilantro, chopped
• Black pepper to taste

Instructions

1. Prepare the Cauliflower Rice
   Using a box grater or food processor, turn the cauliflower into rice-sized pieces. Set aside.
2. Cook the Vegetables
   Heat olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic. Cook for 4-5 minutes until the vegetables soften.
3. Sauté the Cauliflower Rice
   Add the cauliflower rice to the skillet, along with the cumin, smoked paprika, and black pepper. Cook, stirring occasionally, for 5-7 minutes, until the cauliflower is tender and has absorbed the spices.
4. Add Lime and Cilantro
   Remove the skillet from heat and stir in the lime juice and fresh cilantro. Adjust seasoning to taste.
5. Serve
   Serve as a side dish with your favorite Mexican meal.

Low-Sodium Mexican-Style Cauliflower Rice is a simple, yet flavorful dish that’s a great alternative to traditional rice. It’s low in carbs and sodium but packed with flavor, making it an excellent choice for a lighter Sunday meal that doesn’t skimp on taste.

Low-Sodium Mexican-Style Grilled Shrimp Tacos

Low-Sodium Mexican-Style Grilled Shrimp Tacos offer a delicious, light, and satisfying meal that’s perfect for Sunday evenings. The shrimp are grilled to perfection and paired with fresh, tangy toppings, creating a taco that is both healthy and flavorful. These tacos are low in sodium but full of vibrant Mexican flavors, making them an excellent choice for those looking to reduce their sodium intake without sacrificing taste.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin powder
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• Juice of 1 lime
• 8 small corn tortillas (unsalted)
• 1/2 cup shredded cabbage or lettuce
• 1/4 cup diced tomatoes
• 1/4 cup chopped red onion
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving

Instructions

1. Marinate the Shrimp
   In a bowl, combine olive oil, chili powder, cumin, garlic powder, smoked paprika, and lime juice. Toss the shrimp in the marinade and let them sit for 10-15 minutes.
2. Grill the Shrimp
   Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes on each side until they are opaque and cooked through.
3. Assemble the Tacos
   Warm the corn tortillas in a dry skillet or on the grill. Place a few grilled shrimp on each tortilla, then top with shredded cabbage, diced tomatoes, red onion, and fresh cilantro.
4. Serve
   Serve the tacos with lime wedges for an extra burst of flavor.

These Low-Sodium Mexican-Style Grilled Shrimp Tacos are a vibrant, healthy option for a Sunday dinner. The combination of smoky grilled shrimp, fresh toppings, and lime makes for a tasty, light taco that’s satisfying without the added sodium. Enjoy them as a delicious way to kick off the week!

Low-Sodium Mexican Chicken Pozole

Low-Sodium Mexican Chicken Pozole is a hearty, flavorful, and nourishing soup that is perfect for a Sunday meal. With tender chicken, hominy, and a rich blend of Mexican spices, this pozole offers a comforting experience while keeping sodium levels in check. The addition of fresh toppings like radishes, cabbage, and cilantro enhances the flavor and makes it a vibrant and satisfying dish for the whole family.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 6 cups unsalted chicken broth
• 2 cans (15 oz each) hominy, drained and rinsed
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 tsp cumin powder
• 1/2 tsp chili powder
• 1/2 tsp dried oregano
• 1 bay leaf
• 1 tbsp olive oil
• Fresh toppings: shredded cabbage, radishes, chopped cilantro, lime wedges, and sliced avocado

Instructions

1. Prepare the Chicken
   In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 3 minutes. Add the chicken breasts, cumin, chili powder, oregano, and bay leaf. Pour in the chicken broth and bring the mixture to a boil.
2. Simmer the Soup
   Reduce the heat to low, cover the pot, and simmer for 25 minutes or until the chicken is fully cooked.
3. Shred the Chicken
   Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot, along with the rinsed hominy. Simmer the soup for an additional 10 minutes to allow the flavors to meld together.
4. Assemble and Serve
   Ladle the pozole into bowls and top with fresh cabbage, radishes, cilantro, lime wedges, and slices of avocado.

This Low-Sodium Mexican Chicken Pozole is a flavorful twist on a classic Mexican soup. The combination of hominy, tender chicken, and fresh toppings creates a meal that is both comforting and nourishing. The low-sodium broth keeps the dish heart-healthy, making it perfect for a relaxing Sunday dinner.

Low-Sodium Mexican Veggie Fajitas

Low-Sodium Mexican Veggie Fajitas are a delicious and vibrant dish filled with sautéed vegetables, smoky spices, and served in warm tortillas. Packed with color and flavor, this vegetarian fajita recipe is perfect for a light Sunday meal. The fresh toppings of guacamole, salsa, and cilantro elevate the fajitas, making them a healthy yet indulgent option for any meal.

Ingredients

• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 1 zucchini, sliced
• 1 tsp cumin powder
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/2 tsp black pepper
• 8 small corn tortillas (unsalted)
• Toppings: guacamole, salsa, chopped cilantro, and lime wedges

Instructions

1. Prepare the Veggies
   Heat olive oil in a large skillet over medium-high heat. Add the bell peppers, onion, and zucchini. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and develop a slight char.
2. Season the Vegetables
   Sprinkle the cumin, chili powder, smoked paprika, garlic powder, and black pepper over the vegetables. Stir well to coat evenly. Continue to cook for an additional 2-3 minutes until the vegetables are tender but still crisp.
3. Warm the Tortillas
   While the vegetables cook, warm the tortillas in a dry skillet or microwave for 10-20 seconds.
4. Assemble the Fajitas
   Divide the sautéed vegetables among the tortillas. Top with guacamole, salsa, fresh cilantro, and a squeeze of lime juice.

These Low-Sodium Mexican Veggie Fajitas are a colorful and satisfying option for those looking for a healthy, meat-free meal. The combination of smoky spices and fresh vegetables makes for a vibrant dish that’s perfect for Sunday dinners or as a quick and easy meal for any night of the week.

Low-Sodium Mexican-Style Baked Fish Tacos

Low-Sodium Mexican-Style Baked Fish Tacos offer a light and flavorful twist on the traditional taco, using mild white fish like cod or tilapia. Baked in the oven for a crispy texture without the added oils or fats of frying, these tacos are healthy and full of bold, zesty flavors. The fresh cabbage slaw and lime crema add a refreshing crunch and creamy tang to each bite.

Ingredients

• 1 lb white fish fillets (such as cod or tilapia)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin powder
• 1/4 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 8 small corn tortillas (unsalted)
• 1 cup shredded cabbage
• 1/4 cup plain Greek yogurt
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions

1. Prepare the Fish
   Preheat the oven to 400°F (200°C). Place the fish fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with chili powder, cumin, garlic powder, paprika, and black pepper. Bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
2. Prepare the Slaw
   In a bowl, mix the shredded cabbage with a squeeze of lime juice and a pinch of black pepper. Set aside.
3. Make the Lime Crema
   In a small bowl, whisk together Greek yogurt and lime juice to create a creamy lime sauce.
4. Assemble the Tacos
   Warm the corn tortillas and then fill each one with a portion of baked fish, cabbage slaw, and a drizzle of lime crema.

These Low-Sodium Mexican-Style Baked Fish Tacos are a delicious and healthy alternative to traditional fried fish tacos. The baked fish is light yet flavorful, and the fresh cabbage slaw and creamy lime crema add the perfect balance of crunch and tang. This dish is a great way to enjoy the flavors of Mexican cuisine without the added sodium. Perfect for a Sunday dinner or casual weeknight meal!

Note: More recipes are coming soon!