18 Healthy Low Carb Mexican Recipes

Low Carb Mexican Recipes cuisine is beloved worldwide for its bold flavors, vibrant colors, and versatile ingredients. From zesty salsas to smoky enchiladas, it’s a cuisine that can satisfy any craving. However, if you’re focusing on healthier eating or managing your carbohydrate intake, you might think you need to give up these delicious flavors. Fortunately, Low Carb Mexican Recipes allow you to enjoy all the traditional tastes of Mexico without straying from your health goals.

This article will guide you through 18 healthy, flavorful, and easy-to-make low-carb Mexican recipes. Whether you’re looking for appetizers, main courses, soups, or desserts, these recipes are packed with authentic Mexican flavor while keeping carbs to a minimum. Get ready to indulge guilt-free while staying on track with your health goals!

Low Carb Mexican Recipes

1. Cauliflower Tortilla Chips with Salsa

These homemade Cauliflower Tortilla Chips are a healthy, crunchy alternative to traditional tortilla chips. Paired with fresh salsa, they make the perfect low-carb appetizer or snack!

Ingredients:

For the Cauliflower Tortilla Chips:

• 2 cups cauliflower rice (fresh or frozen)
• 1/2 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp olive oil
• 1/2 tsp chili powder (optional, for a little kick)
• 1/4 tsp sea salt

For the Salsa:

• 1 cup fresh tomatoes, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 tsp lime juice
• 1/2 tsp cumin
• 1/4 tsp sea salt

Instructions:

1. Prepare the Cauliflower Rice:
   • If using fresh cauliflower, pulse it in a food processor until it forms a fine rice-like texture. If using frozen, defrost and drain any excess water.
2. Make the Dough:
   • In a large mixing bowl, combine the cauliflower rice, shredded cheddar cheese, garlic powder, onion powder, olive oil, chili powder, and sea salt. Mix until well combined.
3. Form the Chips:
   • Line a baking sheet with parchment paper.
   • Spread the mixture evenly over the parchment paper in a thin layer (about 1/8 inch thick).
4. Bake:
   • Preheat your oven to 400°F (200°C).
   • Bake for 15-18 minutes, or until the chips are golden and crispy.
5. Cut the Chips:
   • Remove from the oven and let them cool slightly. Cut into triangular or square shapes to resemble tortilla chips.
6. Prepare the Salsa:
   • In a small bowl, mix the diced tomatoes, red onion, cilantro, lime juice, cumin, and sea salt. Stir well.
7. Serve:
   • Serve the cauliflower tortilla chips with a generous side of fresh salsa.

Nutritional Information (Per Serving – approx. 4-5 chips + 2 tbsp salsa):

• Calories: 120 kcal
• Protein: 8g
• Carbohydrates: 6g
• Fat: 9g
• Fiber: 2g
• Net Carbs: 4g

Enjoy this satisfying, crunchy snack that’s perfect for parties, a midday snack, or as a light appetizer!

2. Stuffed Avocados with Shrimp Salsa

These Stuffed Avocados with Shrimp Salsa are a fresh, flavorful, and healthy appetizer perfect for any low-carb diet. Creamy avocado meets zesty shrimp salsa for a satisfying bite that’s both light and delicious!

Ingredients:

For the Stuffed Avocados:

• 2 ripe avocados
• 1 cup cooked shrimp (peeled and deveined)
• 1 tbsp olive oil
• 1 tsp lime juice
• 1/4 tsp sea salt

For the Shrimp Salsa:

• 1/2 cup cherry tomatoes, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 tsp lime juice
• 1/2 tsp cumin
• 1/4 tsp chili powder (optional, for added heat)

Instructions:

1. Prepare the Shrimp Salsa:
   • In a medium-sized mixing bowl, combine the diced cherry tomatoes, red onion, cilantro, lime juice, cumin, and chili powder. Mix well.
   • Toss the cooked shrimp in 1 tbsp olive oil and season with sea salt. Add the shrimp to the salsa mixture and stir until combined.
2. Prepare the Avocados:
   • Cut the avocados in half and remove the pits.
   • Lightly drizzle the inside of each avocado half with lime juice to prevent browning and enhance flavor.
3. Stuff the Avocados:
   • Spoon the shrimp salsa into each avocado half, filling the cavity generously.
4. Garnish and Serve:
   • Add an extra sprinkle of fresh cilantro or a drizzle of lime juice for added flavor.
5. Enjoy:
   • Serve immediately as an appetizer, light lunch, or snack.

Nutritional Information (Per Serving – 1 stuffed avocado half with shrimp salsa):

• Calories: 220 kcal
• Protein: 15g
• Carbohydrates: 8g
• Fat: 14g
• Fiber: 4g
• Net Carbs: 4g

These stuffed avocados are packed with healthy fats, protein, and flavor — a perfect low-carb, nutrient-rich choice for any occasion!

3. Zucchini Nachos

These Zucchini Nachos are a healthy, low-carb twist on the classic nacho dish! With crispy baked zucchini chips topped with all your favorite nacho toppings, this recipe is perfect for satisfying cravings while staying light and flavorful.

Ingredients:

For the Zucchini Chips:

• 2 medium zucchinis, sliced into 1/4-inch thick rounds
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp sea salt

For the Nacho Toppings:

• 1/2 cup shredded cheddar cheese
• 1/4 cup black beans (optional, depending on dietary preferences)
• 1/4 cup diced tomatoes
• 1/4 cup red onion, finely chopped
• 1/4 cup sliced jalapeños
• 1/4 cup sour cream (or Greek yogurt for a lighter option)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
2. Prepare the Zucchini Chips:
   • In a large bowl, toss the zucchini slices with olive oil, garlic powder, and sea salt until evenly coated.
3. Bake the Chips:
   • Arrange the zucchini slices in a single layer on a baking sheet lined with parchment paper.
   • Bake for 20-25 minutes, or until the zucchini slices are golden brown and crispy.
4. Assemble the Nachos:
   • Once the zucchini chips are baked and crispy, remove them from the oven and layer them on a serving plate.
   • Top evenly with shredded cheddar cheese, diced tomatoes, red onion, black beans (optional), and jalapeños.
5. Melt the Cheese:
   • Return the plate to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
6. Serve with Toppings:
   • Remove from the oven and drizzle with sour cream (or Greek yogurt).
7. Enjoy:
   • Serve warm and dig in!

Nutritional Information (Per Serving – approx. 1/4th of the recipe without beans):

• Calories: 180 kcal
• Protein: 8g
• Carbohydrates: 12g
• Fat: 12g
• Fiber: 3g
• Net Carbs: 9g

These Zucchini Nachos are perfect for parties, movie nights, or casual snacking — a healthy and satisfying way to enjoy nacho flavors without the excess carbs!

4. Cheese Quesadilla with Almond Flour Tortillas

These Cheese Quesadillas with Almond Flour Tortillas are a low-carb, gluten-free twist on the classic Mexican favorite. With gooey melted cheese and a soft, satisfying almond flour tortilla, they’re perfect for a quick lunch, snack, or dinner!

Ingredients:

For the Almond Flour Tortillas:

• 1 cup almond flour
• 1 tsp xanthan gum
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1 large egg
• 1 tbsp olive oil

For the Quesadilla:

• 1 cup shredded cheddar cheese (or your choice of cheese)
• 1 tbsp butter or olive oil for cooking

Instructions:

1. Prepare the Almond Flour Tortilla Dough:
   • In a mixing bowl, combine almond flour, xanthan gum, baking powder, and sea salt.
   • Add the egg and olive oil. Stir until a soft dough forms.
2. Divide and Roll:
   • Divide the dough into 4 equal portions.
   • Roll each portion into a thin, round tortilla between two sheets of parchment paper.
3. Cook the Tortillas:
   • Heat a nonstick skillet or griddle over medium heat.
   • Cook each tortilla for 1-2 minutes on each side until lightly golden. Set aside.
4. Assemble the Quesadilla:
   • Heat a skillet over medium heat and add 1 tbsp butter or olive oil.
   • Place one almond flour tortilla in the skillet. Sprinkle 1/4 cup of shredded cheddar cheese on one half of the tortilla.
5. Fold and Cook:
   • Fold the tortilla in half over the cheese and cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden brown.
6. Serve:
   • Remove the quesadilla from the skillet and cut it into wedges. Serve warm.

Nutritional Information (Per Serving – 1 quesadilla, made with 1/4 cup cheese and almond flour tortilla):

• Calories: 250 kcal
• Protein: 12g
• Carbohydrates: 8g
• Fat: 18g
• Fiber: 4g
• Net Carbs: 4g

These cheese quesadillas are the perfect low-carb, gluten-free comfort food. Quick to make, satisfying, and full of flavor!

5. Chicken Tortilla Soup

This Chicken Tortilla Soup is a comforting, flavorful, and low-carb twist on the traditional favorite. Packed with tender chicken, vegetables, and aromatic spices, this hearty soup is perfect for cozy evenings or when you’re in need of a healthy and satisfying meal!

Ingredients:

For the Soup Base:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 4 cups chicken broth
• 1 can diced tomatoes (15 oz)
• 2 cups shredded cooked chicken (breast or thigh)
• 1 cup frozen corn (optional)
• 1 cup green beans, chopped
• 1/2 cup bell peppers, diced

For the Toppings:

• 1/2 cup shredded cheddar cheese
• 1/4 cup fresh cilantro, chopped
• 1/4 cup diced avocado
• 1/2 cup crushed tortilla chips (optional, for added texture)

Instructions:

1. Prepare the Base:
   • In a large pot, heat olive oil over medium heat.
   • Add the diced onion and garlic and sauté for 2-3 minutes until fragrant.
2. Add the Spices:
   • Stir in cumin, chili powder, and smoked paprika. Cook for another 30 seconds.
3. Add the Broth and Tomatoes:
   • Pour in the chicken broth and diced tomatoes. Stir well.
4. Add Vegetables and Chicken:
   • Add the shredded chicken, green beans, bell peppers, and corn (if using). Bring the mixture to a boil.
5. Simmer:
   • Lower the heat to a simmer and let the soup cook for about 15-20 minutes, or until the vegetables are tender.
6. Adjust Seasoning:
   • Taste the soup and adjust seasonings (add salt or pepper as needed).
7. Serve:
   • Ladle the soup into bowls and top with shredded cheddar, diced avocado, fresh cilantro, and crushed tortilla chips if desired.

Nutritional Information (Per Serving – 1 cup without optional chips):

• Calories: 210 kcal
• Protein: 25g
• Carbohydrates: 12g
• Fat: 9g
• Fiber: 3g
• Net Carbs: 9g

This Chicken Tortilla Soup is warm, hearty, and perfect for cozy evenings. With tender chicken, fresh vegetables, and zesty spices, it combines comfort food and healthy eating effortlessly!

6. Pozole with Cauliflower Rice

This Pozole with Cauliflower Rice combines the traditional flavors of classic pozole with a healthy, low-carb twist! The rich hominy stew gets a modern makeover with cauliflower rice, making it a comforting, gluten-free, and low-carb alternative without sacrificing authentic flavors.

Ingredients:

For the Soup Base:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 4 cups chicken or vegetable broth
• 1 can white or hominy corn (15 oz), drained and rinsed
• 1 1/2 cups cooked shredded chicken (breast or thigh)
• 1 tsp smoked paprika
• 1/2 tsp sea salt (adjust to taste)

For the Cauliflower Rice:

• 2 cups cauliflower rice (fresh or frozen)
• 1 tbsp olive oil

For Toppings:

• 1/2 cup shredded cabbage or lettuce
• 1/4 cup diced avocado
• 1/4 cup sliced radishes
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions:

1. Prepare the Base:
   • In a large pot, heat olive oil over medium heat.
   • Add diced onion and garlic and sauté until fragrant, about 2-3 minutes.
2. Add Spices:
   • Stir in cumin, chili powder, and smoked paprika. Cook for 30 seconds to toast the spices.
3. Add Broth and Ingredients:
   • Pour in the chicken or vegetable broth and stir in the hominy and shredded chicken.
4. Simmer the Soup:
   • Bring the mixture to a gentle boil and let it simmer for 15-20 minutes until the flavors meld.
5. Cook the Cauliflower Rice:
   • While the soup is simmering, heat 1 tbsp olive oil in a large skillet over medium heat.
   • Add the cauliflower rice and cook for 5-6 minutes until tender and slightly golden.
6. Add Cauliflower Rice to the Soup:
   • Stir in the cooked cauliflower rice into the pozole base. Simmer for an additional 5 minutes until heated through.
7. Prepare the Toppings:
   • Arrange shredded cabbage, avocado, radishes, and fresh cilantro in separate bowls for serving.
8. Serve:
   • Serve the pozole hot with a squeeze of lime and a sprinkle of fresh toppings.

Nutritional Information (Per Serving – 1 cup without added toppings):

• Calories: 190 kcal
• Protein: 23g
• Carbohydrates: 12g
• Fat: 8g
• Fiber: 4g
• Net Carbs: 8g

This Pozole with Cauliflower Rice is a hearty, comforting dish perfect for chilly evenings. It’s flavorful, healthy, and delivers all the rich hominy stew vibes without the extra carbs!

7. Beef & Veggie Chili with a Mexican Twist

This Beef & Veggie Chili with a Mexican Twist is a hearty, low-carb dish filled with flavorful beef, vegetables, and a hint of Mexican spices. With a combination of ground beef, zucchini, bell peppers, tomatoes, and a zesty blend of chili powder, cumin, and smoked paprika, this chili is packed with rich flavors and is perfect for a satisfying meal.

Ingredients:

For the Chili:

• 1 tbsp olive oil
• 1 lb ground beef (lean)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can diced tomatoes (14.5 oz)
• 1 can tomato paste (6 oz)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp oregano
• Salt and pepper to taste
• 1 cup beef broth (or vegetable broth)

For Toppings:

• 1/4 cup shredded cheddar cheese
• 1/4 cup fresh cilantro, chopped
• 1/4 cup diced avocado
• 1 tbsp sour cream (optional)

Instructions:

1. Cook the Beef:
   • In a large pot, heat olive oil over medium heat.
   • Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes.
2. Add the Vegetables:
   • Add the diced onion, garlic, zucchini, and bell peppers. Stir and cook for an additional 3-4 minutes until the vegetables begin to soften.
3. Season the Chili:
   • Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well to coat the vegetables and beef with the spices.
4. Add Tomatoes and Broth:
   • Pour in the diced tomatoes, tomato paste, and beef broth. Stir until everything is well combined.
5. Simmer:
   • Bring the chili to a simmer and cook for 20-25 minutes, allowing the flavors to meld together and the chili to thicken.
6. Adjust Seasoning:
   • Taste and adjust seasoning with additional salt, pepper, or spices as needed.
7. Serve:
   • Ladle the chili into bowls and top with shredded cheddar cheese, fresh cilantro, diced avocado, and a dollop of sour cream, if desired.

Nutritional Information (Per Serving – 1 cup without optional toppings):

• Calories: 290 kcal
• Protein: 28g
• Carbohydrates: 12g
• Fat: 18g
• Fiber: 4g
• Net Carbs: 8g

This Beef & Veggie Chili with a Mexican Twist is packed with bold, savory flavors while staying low-carb.

8. Chicken Fajita Bowls with Cauliflower Rice

These Chicken Fajita Bowls with Cauliflower Rice are a healthy, low-carb twist on the classic chicken fajitas you love. Bursting with tender grilled chicken, sautéed bell peppers and onions, and seasoned cauliflower rice, this dish combines bold Mexican flavors with a light, nutritious approach. It’s easy to make, satisfying, and perfect for meal prep or weeknight dinners!

Ingredients:

For the Chicken Marinade:

• 1 lb boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

For the Fajita Vegetables:

• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin

For the Cauliflower Rice:

• 2 cups cauliflower rice (fresh or frozen)
• 1 tbsp olive oil

For Toppings:

• 1/4 cup shredded cheddar cheese
• 1/4 cup fresh cilantro, chopped
• 1/4 cup diced avocado
• Salsa (optional)

Instructions:

1. Prepare the Chicken Marinade:
   • In a small bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
   • Coat the chicken breasts with the marinade and let sit for 15-30 minutes.
2. Grill or Cook the Chicken:
   • Preheat a skillet or grill over medium heat.
   • Cook the chicken for 5-6 minutes on each side until fully cooked and the internal temperature reaches 165°F. Remove and let rest for a few minutes. Slice the chicken into strips.
3. Sauté the Vegetables:
   • Heat 1 tbsp olive oil in a skillet over medium heat.
   • Add sliced bell peppers and onion and sauté for 5-7 minutes until tender and slightly charred. Stir in chili powder and cumin.
4. Prepare the Cauliflower Rice:
   • Heat 1 tbsp olive oil in a large skillet over medium heat.
   • Add the cauliflower rice and sauté for 5-6 minutes, until tender and lightly golden brown.
5. Assemble the Bowls:
   • Start with a base of cauliflower rice in a bowl. Top with the sautéed fajita vegetables, grilled chicken, and your choice of toppings, such as shredded cheddar cheese, fresh cilantro, avocado, and salsa.

Nutritional Information (Per Serving – without optional toppings):

• Calories: 350 kcal
• Protein: 30g
• Carbohydrates: 15g
• Fat: 18g
• Fiber: 5g
• Net Carbs: 10g

These Chicken Fajita Bowls with Cauliflower Rice are a perfect way to enjoy all the bold, flavorful fajita taste without the extra carbs.

9. Ground Beef Taco Lettuce Wraps

These Ground Beef Taco Lettuce Wraps are a fun, low-carb twist on traditional tacos! Packed with flavorful seasoned ground beef, fresh vegetables, and zesty toppings—all wrapped in crisp, refreshing lettuce leaves—these wraps are light, satisfying, and perfect for anyone looking for a healthy and gluten-free alternative to tortillas.

Ingredients:

For the Ground Beef Mixture:

• 1 lb ground beef (lean)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper

For the Toppings:

• 1 cup shredded iceberg or romaine lettuce
• 1/2 cup diced tomatoes
• 1/2 cup shredded cheddar or Mexican blend cheese
• 1/4 cup diced red onions
• 1/4 cup diced avocado
• 1/4 cup sour cream or plain Greek yogurt
• Salsa (optional)

Instructions:

1. Cook the Ground Beef:
   • Heat 1 tbsp olive oil in a large skillet over medium heat.
   • Add ground beef and cook until browned, breaking it up with a spoon.
2. Season the Beef:
   • Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well and let cook for 2-3 minutes until fragrant.
3. Prepare the Lettuce:
   • Wash and dry the lettuce leaves. Select large, sturdy leaves (iceberg or romaine work best) for easy wrapping.
4. Prepare the Toppings:
   • Dice the tomatoes, onions, and avocado. Shred the cheese. Set all toppings aside.
5. Assemble the Wraps:
   • Spoon a portion of the seasoned ground beef mixture into each lettuce leaf.
   • Add diced tomatoes, shredded cheese, red onions, and avocado on top. Drizzle sour cream or Greek yogurt and a spoonful of salsa if desired.
6. Serve:
   • Serve immediately while the beef is warm and the lettuce is crisp.

Nutritional Information (Per Serving – 2 wraps without optional toppings):

• Calories: 280 kcal
• Protein: 26g
• Carbohydrates: 8g
• Fat: 18g
• Fiber: 2g
• Net Carbs: 6g

These Ground Beef Taco Lettuce Wraps are a creative, fun, and delicious way to enjoy taco night without the carbs.

10. Pork Carnitas with Low Carb Tortillas

These Pork Carnitas with Low Carb Tortillas are a perfect way to enjoy traditional Mexican flavors while keeping things healthy and low-carb. Tender, slow-cooked pork with a crispy exterior, paired with soft, homemade low-carb tortillas, creates an irresistible combination that’s perfect for tacos, burritos, or bowls. Full of flavor and simplicity, this recipe is sure to be a favorite!

Ingredients:

For the Pork Carnitas:

• 2 lb pork shoulder (boneless, skinless)
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth

For the Low Carb Tortillas:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 2 large eggs
• 1 tbsp olive oil

For Toppings (Optional):

• Diced onions
• Cilantro
• Salsa
• Shredded cheddar cheese

Instructions:

1. Prepare the Pork Carnitas:
   • Season the pork shoulder with cumin, chili powder, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
2. Cook the Pork:
   • Place the pork in a slow cooker or instant pot. Add chicken broth. Cover and cook on low for 6-7 hours or until the pork is tender and easily shredded.
3. Shred the Pork:
   • Remove the pork from the slow cooker and shred it using two forks. Discard any excess liquid.
4. Crisp the Pork:
   • Heat a skillet over medium-high heat. Add the shredded pork and cook until golden and crispy, stirring occasionally.
5. Make the Low Carb Tortillas:
   • In a mixing bowl, combine almond flour, coconut flour, baking powder, and sea salt.
   • Add eggs and olive oil and knead until a dough forms. Divide the dough into small balls.
   • Roll each ball into thin tortillas and cook on a non-stick skillet over medium heat until lightly browned on both sides (about 1-2 minutes per side).
6. Assemble the Dish:
   • Serve the crispy pork carnitas with homemade low-carb tortillas, adding your choice of toppings like diced onions, cilantro, salsa, or shredded cheddar cheese.

Nutritional Information (Per Serving – 2 tacos with pork and tortilla, without toppings):

• Calories: 400 kcal
• Protein: 32g
• Carbohydrates: 12g
• Fat: 24g
• Fiber: 4g
• Net Carbs: 8g

These Pork Carnitas with Low Carb Tortillas are flavorful, versatile, and a fantastic way to enjoy authentic Mexican-style carnitas without the excess carbs.

FAQ

What are low-carb Mexican recipes?

Low-carb Mexican recipes are dishes inspired by traditional Mexican flavors but modified to reduce carbohydrates. They often use alternatives like cauliflower rice, lettuce wraps, almond flour tortillas, or other low-carb substitutes while maintaining authentic Mexican taste.

Are these recipes suitable for a keto diet?

Yes, most of the recipes in this list are keto-friendly, as they are low in carbohydrates and high in healthy fats and proteins. Always check individual ingredients if you’re strictly following keto guidelines.

Can I make these recipes vegetarian or vegan?

Absolutely! Many low-carb Mexican recipes can be easily adapted to vegetarian or vegan diets. For instance, you can swap out meat with plant-based alternatives like lentils, mushrooms, tempeh, or tofu while maintaining the Mexican flavors.

Where can I find low-carb alternatives like almond flour tortillas or cauliflower rice?

Low-carb alternatives like almond flour tortillas and cauliflower rice can be found at most grocery stores, in the frozen food aisle, or online. They are readily available at health food stores or supermarkets with gluten-free or low-carb sections.