30+ Flavorful Sunday Paleo Mexican Recipes for a Healthy Weekend

Sundays are meant for relaxation, quality time with family and friends, and indulging in meals that are both nourishing and satisfying.

If you’re looking to add a unique twist to your weekend menu, exploring the rich and vibrant flavors of Mexican cuisine can bring warmth and excitement to your table.

And if you’re following a Paleo lifestyle, you don’t have to miss out on the deliciousness.

From hearty soups to fresh salads and satisfying main dishes, these 30+ Paleo Mexican recipes will offer plenty of variety to keep your Sunday meals healthy and full of flavor.

Whether you’re craving something spicy, tangy, or mildly sweet, these dishes are packed with traditional Mexican spices and ingredients that make every bite a celebration.

Get ready to impress your taste buds and your family with easy-to-follow recipes that embody the spirit of Mexican cuisine while adhering to the principles of the Paleo diet.

30+ Flavorful Sunday Paleo Mexican Recipes for a Healthy Weekend

With these 30+ Sunday Paleo Mexican recipes, you have a multitude of flavors, textures, and dishes at your fingertips to enhance your weekend dining experience.

From nourishing bowls and filling soups to refreshing salads and creative main courses, each recipe is designed to be simple, satisfying, and true to the flavors of Mexican cooking—all while being Paleo-friendly.

Embracing the taste of Mexico without compromising on your diet can help you create the perfect Sunday spread that leaves everyone feeling content and well-fed.

Explore, experiment, and make your next Sunday meal one to remember. Your taste buds (and your body) will thank you.

Paleo Mexican Chicken Fajitas

These Paleo Mexican chicken fajitas are full of flavor, featuring tender strips of chicken and crisp vegetables seasoned with a smoky blend of spices. They make for a satisfying, healthy weeknight dinner or a fun addition to your Sunday family gathering.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 bell peppers (red and green), sliced into strips
• 1 large onion, sliced
• 3 tbsp olive oil or avocado oil
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp ground coriander
• Salt and black pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Marinate the Chicken: In a large bowl, combine the chicken slices with 1 tbsp of oil, garlic, chili powder, smoked paprika, cumin, coriander, salt, and black pepper. Toss to coat evenly and let marinate for 15-20 minutes.
2. Cook the Vegetables: Heat 1 tbsp of oil in a large skillet over medium-high heat. Add the bell peppers and onions. Cook for 5-6 minutes, stirring occasionally, until they are tender and slightly charred. Remove from the skillet and set aside.
3. Cook the Chicken: In the same skillet, add the remaining oil and the marinated chicken. Cook for 6-8 minutes, stirring frequently, until the chicken is fully cooked and lightly browned.
4. Combine and Serve: Add the cooked vegetables back to the skillet and toss with the chicken. Cook for an additional 1-2 minutes. Serve hot, garnished with fresh cilantro and a squeeze of lime.

These fajitas are best served with a side of avocado slices or a fresh cucumber salad. They pack a punch of flavor, satisfying your taste buds with a perfect mix of smoky and tangy notes, while staying true to Paleo dietary standards.

Paleo Mexican Beef Tacos

Satisfy your taco cravings without the grains with these Paleo Mexican beef tacos. Packed with juicy ground beef seasoned with classic Mexican spices, these tacos are perfect for a laid-back Sunday meal that everyone can enjoy.

Ingredients

• 1 lb ground beef (preferably grass-fed)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• 1 cup diced tomatoes
• 1 tbsp fresh cilantro, chopped
• Paleo-friendly taco shells or lettuce leaves for serving
• Sliced avocado, for garnish
• Lime wedges, for serving

Instructions

1. Cook the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and garlic, sautéing until they become fragrant. Add the ground beef, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes.
2. Add the Seasonings: Stir in the chili powder, cumin, paprika, and cayenne pepper. Cook for an additional 1-2 minutes to let the flavors meld together. Season with salt and black pepper to taste.
3. Assemble the Tacos: Spoon the seasoned beef into Paleo-friendly taco shells or lettuce leaves. Top with diced tomatoes, cilantro, and sliced avocado.
4. Serve and Enjoy: Serve with lime wedges on the side for an added touch of tang.

These tacos are rich in flavor with a perfect balance of heat and zest. They make for a delicious and satisfying meal that is completely Paleo and perfect for a relaxed Sunday feast.

Paleo Mexican Shrimp Ceviche

This refreshing shrimp ceviche is a great way to enjoy a taste of the ocean with a hint of Mexican flair. Bright flavors from lime, cilantro, and a touch of jalapeño make this dish an irresistible, healthy appetizer or light main course.

Ingredients

• 1 lb raw shrimp, peeled, deveined, and chopped into bite-sized pieces
• 1 cup freshly squeezed lime juice
• 1 small red onion, finely chopped
• 1 medium tomato, diced
• 1 avocado, diced
• 1 jalapeño, seeded and finely chopped (optional)
• ½ cup fresh cilantro, chopped
• Salt to taste
• Black pepper to taste

Instructions

1. Marinate the Shrimp: Place the chopped shrimp in a glass or ceramic bowl and cover with lime juice. Refrigerate for 2-3 hours, or until the shrimp turn pink and opaque.
2. Prepare the Vegetables: In a separate bowl, combine the red onion, diced tomato, avocado, jalapeño, and cilantro. Mix well.
3. Combine and Season: Once the shrimp are fully marinated, drain excess lime juice and add the shrimp to the vegetable mixture. Gently fold everything together and season with salt and black pepper to taste.
4. Serve: Spoon the ceviche into small bowls or serve on lettuce cups for a refreshing, light bite.

This shrimp ceviche is bright, tangy, and loaded with fresh flavors, making it an ideal dish for warm Sundays or as a light snack. The avocado adds a creamy texture that balances the acidity of the lime, while the cilantro and jalapeño bring a fresh, herbaceous kick.

Paleo Mexican Stuffed Peppers

These Paleo Mexican stuffed peppers are vibrant and hearty, filled with a flavorful mixture of seasoned ground beef, vegetables, and fresh herbs. They’re perfect for a cozy Sunday dinner that’s both healthy and satisfying.

Ingredients

• 4 large bell peppers (red, green, or yellow), tops cut off and seeds removed
• 1 lb ground beef (preferably grass-fed)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes (fresh or canned)
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Salt and black pepper to taste
• ½ cup fresh cilantro, chopped
• 1 cup cauliflower rice (optional)
• 1 avocado, sliced, for serving
• Lime wedges, for serving

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Place the bell peppers upright in a baking dish.
2. Cook the Filling: Heat the olive oil in a skillet over medium-high heat. Add the onion and garlic and sauté until translucent. Add the ground beef, breaking it up with a spatula, and cook until browned. Stir in the diced tomatoes, chili powder, paprika, cumin, smoked paprika, salt, and black pepper. Cook for an additional 2-3 minutes to allow the flavors to meld. Mix in the cilantro and cauliflower rice if using.
3. Stuff the Peppers: Spoon the beef mixture evenly into each bell pepper, pressing down gently to fill completely.
4. Bake: Place the baking dish in the oven and bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
5. Serve: Top with slices of avocado and a squeeze of lime before serving.

These stuffed peppers are a complete meal in themselves, bursting with flavors and textures that are sure to please. The combination of seasoned ground beef, the sweetness of the bell peppers, and the creamy avocado garnish make this dish perfect for a hearty Sunday lunch or dinner.

Paleo Mexican Chorizo and Sweet Potato Skillet

This one-pan chorizo and sweet potato skillet is a quick and delicious way to enjoy a Paleo-friendly Mexican-inspired dish. It’s packed with protein, healthy carbs, and spices, making it ideal for a Sunday brunch or dinner.

Ingredients

• 1 lb chorizo (Paleo-approved, or make your own with ground pork and spices)
• 2 medium sweet potatoes, peeled and diced into small cubes
• 1 bell pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil or avocado oil
• 1 tsp paprika
• 1 tsp cumin
• Salt and black pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Cook the Chorizo: 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 fully cooked. Remove from the skillet and set aside.
2. Sauté the Vegetables: In the same skillet, add the sweet potatoes, bell pepper, onion, and garlic. Season with paprika, cumin, salt, and black pepper. Cook, stirring occasionally, for about 8-10 minutes, or until the sweet potatoes are tender and lightly caramelized.
3. Combine: Add the cooked chorizo back to the skillet and stir to combine. Cook for an additional 2-3 minutes to let the flavors meld together.
4. Serve: Garnish with fresh cilantro and serve with lime wedges on the side.

This dish is packed with smoky and spicy flavors thanks to the chorizo and the sweet potatoes add a delightful sweetness that balances out the spices. It’s perfect for a hearty breakfast-for-dinner night or an indulgent brunch that’s still Paleo-approved.

Paleo Mexican Zucchini Enchiladas

These Paleo Mexican zucchini enchiladas provide all the comfort of traditional enchiladas without the grains or dairy. They’re filled with seasoned ground turkey, topped with a homemade enchilada sauce, and baked to perfection.

Ingredients

• 3 large zucchini, cut into thin strips lengthwise (use a mandoline slicer for even slices)
• 1 lb ground turkey
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup homemade or store-bought Paleo-friendly enchilada sauce
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and black pepper to taste
• Fresh cilantro, for garnish
• Avocado slices, for serving

Instructions

1. Prepare the Zucchini: Preheat your oven to 400°F (200°C). Lay the zucchini strips on a baking sheet lined with parchment paper. Lightly salt and let them sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
2. Cook the Filling: Heat olive oil in a skillet over medium-high heat. Add the chopped onion and garlic, sautéing until fragrant. Add the ground turkey and cook until browned. Season with chili powder, cumin, paprika, salt, and black pepper. Stir to combine and remove from heat.
3. Assemble the Enchiladas: Spread a thin layer of enchilada sauce at the bottom of a baking dish. Lay one zucchini strip down, add a spoonful of the turkey mixture, and roll up. Place seam-side down in the dish. Repeat with the remaining strips and filling.
4. Bake: Pour the rest of the enchilada sauce over the top of the rolled zucchini. Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the zucchini is tender.
5. Serve: Garnish with fresh cilantro and serve with slices of avocado.

These zucchini enchiladas are a crowd-pleaser, bringing together rich, savory flavors in a dish that’s light and healthy. The tender zucchini acts as the perfect substitute for tortillas, allowing the flavors of the filling and sauce to shine without any compromise to taste or texture.

Paleo Mexican Chicken Posole

This Paleo Mexican chicken posole is a hearty, warm, and satisfying soup perfect for a Sunday meal. With a rich broth, tender chicken, and hominy (Paleo-friendly substitute), it’s full of flavor and a touch of spice. It’s perfect for cozy evenings or to impress your guests with a classic Mexican dish adapted for Paleo diets.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp chili powder
• 1 tsp oregano
• 4 cups chicken broth (Paleo-friendly, homemade if possible)
• 1 cup hominy (use a Paleo substitute like cauliflower rice or chopped turnip if needed)
• 1 can diced green chilies (optional, for heat)
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving
• Thinly sliced radishes, for garnish
• Sliced avocado, for serving

Instructions

1. Cook the Chicken: In a large pot, heat olive oil over medium-high heat. Add the chicken pieces and season with a bit of salt and black pepper. Cook until browned and cooked through. Remove from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion and garlic. Sauté until fragrant, about 3-4 minutes. Stir in the cumin, chili powder, and oregano and cook for another 1-2 minutes.
3. Simmer the Broth: Add the chicken broth and diced green chilies (if using) to the pot. Bring to a boil, then reduce the heat and let it simmer for 10 minutes. Add the hominy and cooked chicken, and continue to simmer for an additional 10 minutes.
4. Serve: Ladle the posole into bowls and garnish with fresh cilantro, radishes, and avocado slices. Serve with lime wedges on the side for added brightness.

This chicken posole is deeply flavorful, with the spices providing warmth and complexity to the dish. The hominy adds a nice texture, while the garnishes enhance each bite with fresh and creamy notes. It’s perfect for any chilly Sunday when you want a hearty and flavorful meal.

Paleo Mexican Carne Asada

Carne asada is a staple in Mexican cuisine and is made even better when prepared with a Paleo twist. This grilled steak, marinated with citrus and herbs, pairs beautifully with a side of guacamole or a fresh salad for a delicious Sunday meal.

Ingredients

• 1 lb flank steak or skirt steak
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/4 cup freshly squeezed lime juice
• 2 tbsp orange juice
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1/2 tsp smoked paprika
• 1/4 cup fresh cilantro, chopped
• Salt and black pepper to taste
• Sliced red onion and fresh cilantro, for garnish

Instructions

1. Prepare the Marinade: In a bowl, mix together the olive oil, garlic, lime juice, orange juice, cumin, chili powder, smoked paprika, cilantro, salt, and black pepper.
2. Marinate the Steak: Place the steak in a resealable plastic bag or shallow dish and pour the marinade over it. Ensure the steak is coated well. Seal and refrigerate for at least 2 hours or overnight for maximum flavor.
3. Grill the Steak: Preheat your grill or grill pan to high heat. Remove the steak from the marinade and let any excess liquid drip off. Grill the steak for 4-5 minutes per side or until it reaches your desired level of doneness.
4. Rest and Slice: Allow the steak to rest for 5 minutes before slicing against the grain. Serve topped with sliced red onion and fresh cilantro.

Carne asada is rich, smoky, and tangy with a hint of citrus. This dish pairs well with a side of grilled vegetables, avocado slices, or a simple tomato and cucumber salad. Perfect for a Sunday cookout or a special meal at home, it’s sure to bring bold flavors to the table.

Paleo Mexican Pork Carnitas

These tender, juicy pork carnitas are seasoned with Mexican spices and slow-cooked until the meat is fork-tender. They are perfect for making Paleo tacos or served over a bed of greens for a healthy, flavorful meal.

Ingredients

• 3 lbs pork shoulder, cut into large chunks
• 2 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp ground coriander
• 1/2 tsp ground oregano
• Salt and black pepper to taste
• 1 orange, cut in half
• 1 lime, cut in half
• 1/2 cup chicken broth (Paleo-approved)
• Fresh cilantro, for garnish
• Sliced radishes and avocado, for serving

Instructions

1. Season the Pork: In a large bowl, rub the pork shoulder chunks with olive oil and all the spices: cumin, chili powder, paprika, cinnamon, coriander, oregano, salt, and black pepper.
2. Slow-Cook the Pork: Place the pork in a slow cooker and squeeze the juice from the orange and lime halves over it. Add the chicken broth and cook on low for 8-10 hours or until the pork is very tender and easily shreds with a fork.
3. Crisp the Pork: Preheat the oven to 450°F (230°C). Transfer the cooked pork to a baking sheet lined with parchment paper and spread it out evenly. Use a fork to break up the pork into smaller pieces. Roast in the oven for 15-20 minutes or until the edges are crispy.
4. Serve: Serve the carnitas in Paleo taco shells or over a salad, garnished with fresh cilantro, sliced radishes, and avocado.

These pork carnitas are full of rich, warm flavors with a perfect balance of tanginess from the citrus. The slow-cooking method makes the pork incredibly tender, while roasting gives it that delightful crispy texture. It’s an ideal dish for a Sunday feast that feels indulgent but stays true to Paleo principles.

Paleo Mexican Chiles Rellenos

These Paleo-friendly chiles rellenos are a satisfying and flavorful dish that brings a touch of Mexican tradition to your Sunday table. They’re filled with a mixture of seasoned ground beef and vegetables, then baked until tender and lightly browned. Served with a side of fresh guacamole, this meal is perfect for anyone looking for a hearty and healthy dish.

Ingredients

• 4 large poblano peppers
• 1 lb ground beef or ground turkey
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes
• 1/2 cup chopped spinach or kale
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp paprika
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish
• Avocado slices, for serving

Instructions

1. Prepare the Peppers: Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for 15-20 minutes or until the skins are charred. Remove from the oven and place in a bowl covered with plastic wrap to steam for 5-10 minutes. Peel off the skins and carefully make a slit in each pepper, removing the seeds and membranes.
2. Cook the Filling: In a skillet over medium-high heat, add the olive oil and sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic, ground beef, cumin, chili powder, paprika, salt, and black pepper. Cook until the meat is browned and cooked through. Stir in the diced tomatoes and chopped spinach or kale. Let it simmer for 2-3 minutes until the vegetables are tender.
3. Stuff the Peppers: Fill each poblano pepper with the ground meat mixture and place them in a greased baking dish.
4. Bake: Bake the chiles rellenos in the preheated oven for 15-20 minutes or until the peppers are tender and the tops are lightly browned.
5. Serve: Garnish with fresh cilantro and serve with avocado slices on the side.

These chiles rellenos have a wonderful balance of flavors from the savory meat, the mild heat of the poblano peppers, and the freshness of the vegetables. They’re satisfying and ideal for a Sunday dinner that feels like a treat but aligns with Paleo eating.

Paleo Mexican Zucchini Enchiladas

These Paleo zucchini enchiladas are a healthier take on the classic Mexican dish. With thinly sliced zucchini acting as the “tortillas,” they are filled with spiced ground meat and topped with a homemade enchilada sauce. This dish is packed with bold flavors and is perfect for anyone seeking a low-carb, nutrient-dense option.

Ingredients

• 3 large zucchinis, sliced thinly lengthwise
• 1 lb ground beef or ground turkey
• 1 tbsp olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 cup homemade or store-bought Paleo enchilada sauce
• 1/2 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and black pepper to taste
• Sliced avocado and fresh lime wedges, for serving

Instructions

1. Prepare the Zucchini: Preheat the oven to 375°F (190°C). Slice the zucchinis thinly lengthwise and lightly salt them. Place the slices on a paper towel to remove excess moisture.
2. Cook the Filling: In a skillet over medium-high heat, heat the olive oil and sauté the chopped onion until soft. Add the minced garlic and cook for 1 minute more. Add the ground beef or turkey, cumin, chili powder, salt, and black pepper. Cook until the meat is browned and fully cooked. Stir in the chopped cilantro.
3. Assemble the Enchiladas: Spread a thin layer of enchilada sauce at the bottom of a baking dish. Take a zucchini slice, add a spoonful of the meat mixture, and roll it up. Place the rolled zucchini in the dish. Repeat until all the zucchini slices and filling are used. Pour the remaining enchilada sauce over the top.
4. Bake: Cover with foil and bake for 20-25 minutes. Remove the foil and bake for an additional 5 minutes to let the top get a bit crisp.
5. Serve: Garnish with fresh cilantro and serve with sliced avocado and lime wedges.

These zucchini enchiladas are a delightful twist on a classic favorite. The tender, flavorful filling combined with the tangy enchilada sauce creates a comforting and satisfying dish that is perfect for any Sunday. The fresh cilantro and avocado elevate it, adding freshness and richness.

Paleo Mexican Shrimp Tacos

These Paleo shrimp tacos are light, flavorful, and perfect for a Sunday lunch or dinner. The shrimp are marinated in lime juice, garlic, and spices, then grilled to perfection and served with a simple avocado and tomato salsa. They’re quick to make, healthy, and will make you feel like you’re dining at a beachside taqueria.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• Salt and black pepper to taste
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Fresh lime wedges, for serving
• Paleo-friendly tortillas or lettuce wraps

Instructions

1. Marinate the Shrimp: In a bowl, combine the olive oil, lime juice, minced garlic, paprika, cumin, chili powder, salt, and black pepper. Add the shrimp and toss to coat. Let it marinate for 15-20 minutes.
2. Make the Salsa: In a separate bowl, mix together the diced avocado, cherry tomatoes, red onion, and cilantro. Add a squeeze of lime juice and a pinch of salt. Stir gently and set aside.
3. Cook the Shrimp: Heat a grill or grill pan over medium-high heat. Cook the shrimp for 2-3 minutes on each side until they are opaque and slightly charred.
4. Assemble the Tacos: Warm the Paleo-friendly tortillas or lettuce wraps. Fill each with the cooked shrimp and top with the avocado-tomato salsa.
5. Serve: Serve the tacos with fresh lime wedges on the side for squeezing.

These shrimp tacos are bursting with vibrant, zesty flavors and have a touch of spice from the paprika and chili powder. The avocado and tomato salsa add a creamy, refreshing contrast that complements the shrimp perfectly. Ideal for a sunny Sunday lunch or dinner, they bring a taste of the beach to your table.

Paleo Mexican Chicken Tortilla Soup

This Paleo Mexican chicken tortilla soup is a warm, hearty dish that’s perfect for a Sunday meal. Packed with tender chicken, vegetables, and the rich flavors of traditional Mexican spices, this soup will become a comforting staple. It’s topped with crispy homemade tortilla strips for a delightful crunch.

Ingredients

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts or thighs
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, diced (optional, for heat)
• 2 cups chicken broth (ensure it’s Paleo-friendly)
• 1 can (14 oz) diced tomatoes
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving
• Paleo tortilla strips (optional)

Instructions

1. Cook the Chicken: Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and diced jalapeño, cooking for an additional minute. Add the chicken and cook until lightly browned on both sides. Remove the chicken and set it aside.
2. Simmer the Soup: To the same pot, add the chicken broth, diced tomatoes, chopped carrots, celery, cumin, chili powder, salt, and black pepper. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes or until the vegetables are tender.
3. Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the chicken to the pot and stir to combine.
4. Serve: Ladle the soup into bowls and top with a sprinkle of fresh cilantro. Add a squeeze of lime juice and garnish with homemade Paleo tortilla strips for added texture.

This soup is a delightful mix of savory, slightly spicy, and citrusy flavors. The homemade tortilla strips add the perfect crunch, making each spoonful satisfying. It’s a great choice for a cozy Sunday dinner that warms you up and feels nourishing.

Paleo Mexican Beef and Sweet Potato Skillet

This one-pan Paleo Mexican beef and sweet potato skillet is a quick and easy dish packed with flavor and nutrients. The tender ground beef and sweet potatoes are seasoned with a blend of Mexican spices, creating a deliciously hearty and satisfying meal that’s perfect for a Sunday lunch or dinner.

Ingredients

• 1 lb ground beef or ground turkey
• 2 tbsp olive oil
• 1 sweet potato, peeled and diced into small cubes
• 1/2 cup red bell pepper, diced
• 1/2 cup corn (optional for strict Paleo)
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 1/4 cup chopped fresh cilantro
• Avocado slices, for serving

Instructions

1. Cook the Sweet Potatoes: In a large skillet over medium heat, add 1 tbsp of olive oil and the diced sweet potatoes. Cook for about 5-7 minutes, stirring occasionally, until they begin to soften.
2. Add the Beef: Push the sweet potatoes to the side of the skillet and add the remaining olive oil. Add the ground beef and cook, breaking it up with a spatula until browned.
3. Season and Combine: Stir in the red bell pepper, corn (if using), cumin, chili powder, smoked paprika, salt, and black pepper. Cook for an additional 5 minutes until the sweet potatoes are tender and the flavors are well combined.
4. Serve: Remove from heat and top with fresh cilantro. Serve with avocado slices for added creaminess.

This dish is not only simple and quick but also full of bold flavors and textures. The sweetness of the sweet potatoes pairs perfectly with the spiced ground beef and fresh cilantro, making it a meal everyone will love on a Sunday.

Paleo Mexican Avocado Chicken Salad

This Paleo Mexican avocado chicken salad is perfect for a light yet satisfying Sunday meal. It combines tender chicken with creamy avocado, crunchy vegetables, and zesty lime dressing for a refreshing and nutritious dish.

Ingredients

• 2 cups cooked, shredded chicken breast
• 2 avocados, cubed
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/2 cup chopped cilantro
• 1/2 tsp ground cumin
• Juice of 2 limes
• Salt and black pepper to taste
• 1 tbsp olive oil

Instructions

1. Combine the Ingredients: In a large bowl, add the shredded chicken, cubed avocados, cherry tomatoes, red onion, and chopped cilantro.
2. Make the Dressing: In a small bowl, whisk together the lime juice, ground cumin, olive oil, salt, and black pepper.
3. Mix and Serve: Pour the dressing over the chicken mixture and gently toss until combined. Serve immediately on a bed of lettuce, in lettuce cups, or as a filling for Paleo-friendly wraps.

This avocado chicken salad is rich, creamy, and tangy with the perfect touch of spice. It’s an ideal option for a quick, light, and refreshing meal to enjoy on a Sunday afternoon or evening.

Note: More recipes​ are coming soon!